Best dark rums: 12 to try
With their smooth, complex flavours and aromas, dark rums are a drinker’s delight. Julie Sheppard explains how dark rum is made, how to drink it and recommends 12 great bottles.
Have you got a bottle of rum in your drinks cupboard? If so, you’re not alone. Rum is currently on a roll in the UK. More people than ever are choosing to drink rum in bars, as well as buying bottles to enjoy at home.
Rum sales in the UK overtook whisky for the first time in 2022 – and it continues to dominate. Data from CGA by Nielsen IQ showed that last year rum accounted for 14% of UK spirits sales, compared to 13% for whisky.
According to UK market analysis by Straits Research, these sales are being driven by dark and gold rum. A rise in premium brands is also driving the trend.
‘Dark rum is an increasingly interesting category. Over the last five or six years we’ve seen interest in rum hit an all-time high as drinkers have delved deeper into the category,’ confirms Dawn Davies MW, buying director at The Whisky Exchange.
How is dark rum made?
Distilled in roughly 50 different countries around the world, rum is made from sugar cane. It can either be distilled from sugar cane juice, or more frequently from molasses, which is a by-product of sugar production.
As a general rule molasses-based rums will have richer flavours, while cane juice rums are fresher and fruitier.
Water and yeast are added to the juice or molasses to cause fermentation. Then the liquid is distilled, in either a pot still or a column still. Typically rums that are destined to be aged are produced in pot stills, which produce a more robust spirit, while unaged rums are made in column stills. But producers frequently blend spirits from both types of stills to create a particular flavour profile.
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After distillation the rum can be drawn straight off the still to be bottled, or briefly rested in oak casks, then filtered, producing unaged – light or white – rum. Dark rums are made by keeping the spirit in oak casks for a number of years. The type of cask influences the final flavour: used bourbon and whisky casks are used to produce rich and complex flavours.
Typically the final dark rum is created by blending different barrels together – these can be various ages, finishes, production methods and even from different countries. This is the art of the Master Blenders, who have trained and tasted extensively to hone their skills.
The dark side
It’s important to note that not all dark rums get their colour from ageing in wood however. Some producers add molasses, caramel or burnt sugar as a cheaper alternative.
‘We’ve seen more information on the production methods and flavour profiles being provided by brands, a charge we led for retailers with The Whisky Exchange Rum Classification that we created in 2019,’ notes Davies.
‘However, there’s still work to do to build the understanding that dark rum doesn’t necessarily mean aged rum, with the colour achieved using additives and caramel colouring. We need more transparency here,’ she adds.
How to drink dark rum
With its rich and spicy flavours, dark rum offers lots of options for drinkers. ‘There’s so much variety in rum – one of the reasons we love it so much – which means there’s so much we can do with it,’ says Jamie Shields, co-owner of specialist rum bar Ruma in Edinburgh.
Opened in March 2024, Ruma is now home to the largest collection of rum in Scotland with over 170 different bottles – so Shields should know. ‘Try it neat, try it with your favourite mixer, try it in cocktails. Experimenting is the fun part!’ he adds.
Because dark rums have a complex flavour profile, sipping them neat – with or without ice – allows you to savour the layers of aroma and flavour. Notes can include caramel, toffee and molasses, dried fruit and nuts, vanilla and spices such as cinnamon and liquorice.
Dark rum in cocktails
Alternatively you can get creative and mix up some rum cocktails. ‘Simple classics such as the Old Fashioned or Corn ‘n’ Oil are perfect for showcasing longer aged rums,’ says Shields. ‘A tropical drink such as the Painkiller is easy to create at home and works for navy style rums, while the Dark ‘n’ Stormy or variations are perfect for a spiced rum.’
To make a Dark ‘n’ Stormy at home combine 50ml dark rum, 25ml fresh lime juice and 100ml ginger beer in a highball glass filled with ice. Add two dashes of Angostura Bitters and garnish with a lime wedge.
If you are using dark rum instead of whisky to make a Rum Old Fashioned, add 60ml rum, 10ml sugar syrup and three dashes of Angostura Bitters to a mixing glass with ice. Stir well for several minutes to chill and dilute the mix. Strain into a rocks glass filled with ice and garnish with an orange twist.
I also enjoy using lighter styles of dark rum in a Daiquiri, instead of the usual white rum – especially in the winter months – to create a more mellow, flavoursome take on this classic. Put 50ml rum, 15ml freshly squeezed lime juice and 10ml sugar syrup into a cocktail shaker. Half fill with ice and shake until your hands are cold. Strain into a chilled coupe, garnished with a lime wedge on the rim.
What rum to use? Here are some suggestions – a mix of old favourites and new releases, at different prices – to give you inspiration…
Dark rums to try
Appleton Estate 15 Year Old Black River Casks
Jamaica’s Black River is the water source for Appleton Estate’s rums, including this long-aged blend of pot and column still rums created by Master Blender Joy Spence. Caramel and vanilla nose with notes of dried orange peel, light fruit cake, ginger and dark spices. Intense palate layered with woody spice, black toffee, ripe banana, coffee, pink pepper and leather, with a lingering, complex finish. One to sip and savour. Alc 43%
Barceló Organic Rum
Based in the Dominican Republic, Ron Barceló is a certified carbon-neutral rum producer. The latest addition to its range, Barceló Organic Rum, is the first Dominican organic rum; it’s made from fresh sugar-cane juice, extracted from 150ha of organically farmed sugar cane and aged in US oak. Satisfying, mellow fruity aromas – banana and cherry – plus fruit cake, cocoa and a hit of pink peppercorns. The rich and velvety palate is layered with tropical fruit, caramel, Madeira cake and ginger, with darker hints of tobacco and chocolate on the finish. Try it in a Rum Old Fashioned. Alc 37.5%
Black Tot Historic Solera
A permanent addition to the Black Tot range since last October, this is a solera-aged blend of rums from Guyana, Barbados, and Jamaica. The blend begins with Black Tot Finest Caribbean rum, which is aged up to two years in first-fill oloroso and Pedro Ximénez Sherry casks before entering the three-tier solera system. With lush, Sherried richness to the palate, this has notes of black treacle, figs, Christmas pudding, baking spices and marzipan, with a decadently long spicy finish. Delicious! Alc 46.2%
Diplomático Reserva Exclusiva Dark Rum
Hailing from Venezuela, Diplomático was acquired by spirits giant Brown-Forman in 2023 – becoming the first rum in the company’s global portfolio. Diplomático’s flagship Reserva Exclusiva delivers rich, smooth aromas with harmonious notes of dried fruit, figs, creamy caramel, toffee apple, vanilla and spice. Soft, velvety texture, but with plenty of spicy punch and lots of depth: layers of golden toffee, dark fruit cake, vanilla, bourbon, butterscotch, spice, banana, ripe mango. Long, long finish. Alc 40%
El Dorado 12 Year Old
Made in Guyana on the banks of the Demerera River, by historic Demerara Distillers, which has been producing rums since 1670. Produced using both wooden and metal Coffey stills, it’s packed with rich and fruity esters. Gently spiced aromas of toffee, dried mango, dried apricot and ripe sultanas, lead to a smooth palate with a chocolate caramel core. Mellow baking spices and light fruit cake; expansive finish with notes of shortbread, candied orange and smooth dark chocolate and a hint of charred grapefruit. A good choice for a Dark ‘n’ Stormy. Alc 40%
Eminente Gran Reserva Edition No 1
Cuba’s Eminente is a newcomer to the world of rum, launching just three years ago. This new 10-year-old release is a follow-up to Eminente Amber Claro (three years old) and Eminente Reserva (seven years old). Made by César Marti, the youngest Cuban Maestro Ronero, it’s notable for a high percentage of aguardiente in the blend. Roasted pineapple, butterscotch, lemon tart, ginger cake, fresh citrus aromas on the nose. The spicy palate has notes of dark chocolate, dried orange peel, toasted coconut and ripe mango, alongside fresh grassy and woody notes. Alc 43.5%
Goslings Spirited Seas Ocean Aged Rum Volume II
As its name suggests, this Bermuda rum undergoes an ageing process at sea. Barrels are shipped 59,920 nautical miles between Bermuda and the US, over rolling waves, which creates more movement of the liquid inside the barrel and helps to create a complex flavour profile. Rich and luscious aromas of raisins and sultanas, toffee, spice and fresh oranges. The palate is also rich, with notes of dark toffee, salted caramel, sweet orange, cinnamon rolls, sweet baking spices and bitter dark chocolate hints on the finish. Try it in a Corn ‘n’ Oil. Alc 44%
La Hechicera
Meaning ‘the enchantress’ in Spanish, this Colombian rum is a bewitching blend, aged in an ex-bourbon barrel solera. On the nose you’ll find notes of toffee, coffee, chocolate, green banana and banana leaf. The elegant, dry palate has lots of woody spice, plus notes of chilli, pepper corns and cassia bark, leading to a long finish with notes of caramel sauce, dried fruit, fresh lemon and black pepper. Alc 40%
Mount Gay The Master Blender Collection: The PX Sherry Cask Expression
Mount Gay in Barbados is the oldest rum distillery in the world – and this special release is the sixth in its Master Blender Collection. A blend of pot and column still rums, aged in bourbon casks for a minimum of 20 years, then finished for an extra year in Pedro Ximénez Sherry casks – a first for Mount Gay – it was created by Master Blender Trudiann Branker. Long, complex and layered: give it a little time to open up in your glass and reveal fruity notes of plum and cherry, plus caramel, bananas, salted nuts and toasty vanilla. Alc 45%
Ron Santiago de Cuba Extra Añejo 20 Años
The second-biggest Cuban rum distillery after Havana Club, Ron Santiago has recently repackaged and relaunched its oldest expression, which is aged for a minimum of 20 years. Warm, woody aromas with notes of muscovado sugar dark Jamaica ginger cake and plenty of spice. More spiciness on the complex palate, where you’ll discover rich creamy toffee plus tropical fruit – banana and mango – with star anise and clove notes lingering on the finish. Alc 40%
Takamaka Pti Lakaz
Produced on the island of Mahé in the Seychelles, Takamaka rums showcase different production techniques, making use of both molasses and cane sugar rums, and pot- and column-distillation, with ageing in a variety of casks. Pti Lakaz is a blend of two Seychelles rums – a pot-distilled cane rum matured in three types of oak and a molasses rum rested in ex-bourbon casks – with an eight-year-old molasses rum from Foursquare Distillery in Barbados. It kicks off with a nose of spice, toffee and tropical fruit. Rich and rounded, with mellow brown spices, malted milk biscuits, Madeira cake, bananas, caramel and ripe tropical fruit, and a long, spicy finish. Perfect for a fruity rum punch. Alc 45.1%
Transcontinental Rum Line Australia 2014 10-year-old
One for connoisseurs, the Transcontinental Rum Line series showcases rums that are shipped from their tropical origins and further aged in the cool continental European climate. As the name suggests, this latest release was distilled at Australia’s oldest distillery and spent four years in a single bourbon barrel before it was shipped to Europe for a further six years. It’s bottled at cask strength, so add a few drops of water to open up its aromas of bananas, cinnamon, dried apricot, caramel, fruit & nut milk chocolate. Very complex: ginger and liquorice, also some dried sage, red apple and cherry fruit, with exotic hints of mandarin and dry oaky spice that lingers long on the finish. One to sip and savour. Alc 64.2%
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Julie Sheppard joined the Decanter team in 2018 and is Regional Editor for Australia, New Zealand and South Africa & Spirits Editor.
Before Decanter, she worked for a range of drinks and food titles, including as managing editor of both Imbibe and Square Meal, associate publisher of The Drinks Business, senior editor of the Octopus Publishing Group and Supplements editor of Harpers Wine & Spirit. As a contributor, she has over 20 years’ experience writing about food, drink and travel for a wide range of publications, including Condé Nast Traveller, Delicious, Waitrose Kitchen, Waitrose Drinks, Time Out and national newspapers including The Telegraph and The Sunday Times.
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