Bacardi Superior White
“Don Facundo Bacardí Massó was the first rum maker to pioneer particular methods used by whisky and French XO producers. He found that lightly charred American white oak barrels greatly developed his rum’s flavour, aroma, smoothness and colour. It was a test of patience, but well worth the wait. unwanted. So Don Facundo Bacardí Massó created a filtration process with a secret mix of charcoals made from tropical woods and coconut shells. These natural filters removed only the rogue notes allowing a whole new world of subtler, more elegant flavours to shine through. This secret combination of charcoals is still used today and known only to the Maestros de Ron BACARDÍ.” Website
Ron Zacapa 23 Centennario
“An awesome rum – winner of a Platinum medal and ranked in First Place by the prestigious Beverage Testing Institute in Chicago, with a whopping 97 points. Interestingly, now that industry giants Diageo are distributing Zacapa, the ’23 years old’ age statement has suddenly been dropped and replaced with a somewhat more plausible claim – the rums used are aged between 6 and 23 years old and are blended together in a solera.” Website
“Pyrat’s sister brands are Patron Tequila and Ultimat Vodka. To age its rums, Pyrat uses both barrels made from French Limousin oak and barrels made from toasted American oak. The brand blends together rums from all over the Caribbean. All the spirits used by Pyrat have been produced in a traditional pot still.” Website
“Clear, deep amber colour; vanilla, oak and pronounced spice aromas of cinnamon, cloves and a hint of orange; medium-bodied and tasting off-dry; flavours of allspice, vanilla, dried fruits, orange, cacao, oak and spice; long finish with chocolate orange notes.” Website
“This extraordinary vintage was introduced to mark the 20th anniversary of Maison Ferrand. An assemblage of fine rums 12 – 20 years old, all originating in Barbados, this is a wonderful reflexion of the island itself.
As with the other rums in the Plantation range, this exotic spirit is aged first in its original country, Barbados, and then benefits with further aging and nurturing in Cognac. Resting in casks originally used for Pierre Ferrand cognac, and meticulously nurtured by Cellar Master of Maison Ferrand, a unique expression is achieved using traditional local methods.” Website
Zaya Gran Reserva
“For each batch of Zaya, 12 different rare aged rums are carefully selected and blended by the Zaya master blender to achieve the delicate balance and unique profile of Zaya Gran Reserva. Some of these rare rums are up to 18 years old. Zaya is made from the premium blackstrap molasses best suited for barrel aging, and distilled in a state of the art stainless steel five column still with copper coils/condensers. In order to match the Zaya benchmark for its proprietary blend, the Master Blender must select each barrel by hand to find the ideal aged rum.” Website
Appleton Estate Reserve
“Appleton Estate Reserve Blend is a ‘blended rum’, which means it is a combination of several rums of different styles and ages and does not have an age statement.
The Blend: 20 select aged rums, aged for an average of 6 years (no age statement on the bottle).
Appearance: A dazzling rich topaz and honey colour with a luxurious gold rim.
Bouquet: Full-bodied, smooth, and delicately balanced spice and nutty notes, followed by oaky honey, subtle vanilla, and a hint of hazelnut – all wrapped in rich, dried orange peel. It’s reminiscent of a spicy fruit cake.
Finish: Balanced, yet lingering, with echoes of wood. It leaves you wanting more.” Website
Angostura 1919 8 Year
“Medium gold-amber colour; exquisite/complex aromas of toasted oak, with layered notes of tobacco leaf, spice, butterscotch and dried flowers; dry but rounded and smooth on the palate, medium bodied, with flavours of vanilla, toasted wood, warm fruit and herb; long captivating, complex flavours on finish.” Website
El Dorado 15
“The Caribbean’s Premier Rum – year on year
Long acknowledged as the Caribbean’s premier rum, continuously winning major awards over the past decade, El Dorado 15 Year Old Special Reserve is viewed as a fine, cognac-like rum possessing the most intriguing and complex character in its class. Perfect for long sipping, straight or on the rocks. A Classic!
A combination of specially selected aged rums, some as old as 25 years, from the Enmore and Diamond Coffey stills, the Port Mourant double wooden pot still and the Versailles single wooden pot still, it is blended to perfection and aged in old bourbon oak casks.
Tasting Notes: Full nose packed with dark coffee, candied orange, almonds, dark chocolate, pepper and rich vanilla. Beautifully rounded palate with a great spread of flavours: grilled tropical fruit with smooth oaky spice – silky, vibrant and moderately full-bodied.” Website
Flor De Cana Grand Reserva 7YO
“This mahogany hued, extra-smooth and full-bodied rum is best served on-the-rocks, with a splash of cola, soda or water. The Gran Reserva also makes a perfect Grand Mojito. It comes highly recommended by F. Paul Pacult, of Kindred Spirits.
Palate: A round entry leads to full-bodied palate of dark caramel and toasted nuts. Finishes with a dry toasted coconut fade.” Website
Old Monk 7 Year
“This rum from India is one of the largest selling rums in the world. It pours a dark tawny colour; on the nose it is layered with aromas or burnt toffee and dark chocolate; the palate is full and offers a bit of heat with flavours of toffee, earth and wet wood followed by a long, sweet vanilla driven finish.” Website
Havana Club 7 Year
“Deep golden amber colour; molasses, spice and wood tones on the nose; smooth and rich with sweet vanilla and spice on the palate.” Website
“Norman “Sailor Jerry” Collins, the father of old-school tattooing, was a true classic in every sense of the word. A tough old sea dog with a shrewd intellect, Jerry stood up for himself and stood by his work earning him a legacy that is still felt today. Sailor Jerry is a straight-up, no-nonsense rum. The rum is crafted from a selection of rums distilled in the Caribbean. It is then infused with a one-of-kind mix of spices and other natural flavors, most notably vanilla and a touch of cinnamon. The result is high-quality, old-school spiced rum. An enduring classic, not a fly-by-night fancy.
Warm spices of cinnamon & nutmeg with rich vanilla. A long dry finish, balanced with a subdued sweetness and a very nice hint of toasted toffee.” Website
“While many spiced rums are overly sweet and overly dark with added caramel or not-so-subtle cinnamon, this new Canadian version is uniquely natural. Light coloured and lightly spicy, it’s made with six indigenous plants that grow in Quebec’s Chic Choc mountains on the Gaspé peninsula. They include Peppery Green Alder, Pine Forest Spikenard, Witherod Berries, Lovage Root, Wild Angelica and Sweet Gale (also called Bog Myrtle) — the same stuff that goes into Beau’s wonderful Bog Water.” Website