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Rum is more than a drink – it’s a passport to exciting locations around the world. From the sun-drenched shores of the Caribbean to the islands of the Philippines, this golden spirit is full of history, flavour and excitement. Whether you’re sipping or adding to a cocktail, the world of rum begs to be explored. Here are some of the best options to try.
Mount Gay XO Triple Cask Blend
(Image credit: Mount Gay)
Mount Gay is widely recognised as the world’s oldest commercial rum distillery and its spirits carry centuries of expertise. Trudiann Branker, Mount Gay’s first female master blender, effortlessly marries this tradition with modern finesse. This triple cask XO is matured in three types of cask: cognac, bourbon and American whiskey, which is perhaps what gives it such a unique profile. It is distinctly tropical on the nose, with enticing notes of pineapple, coconut and banana. On the palette, the spirit is distinctly warmer and full-bodied. Hints of spices come through alongside cocoa, and then a smoked oak taste with a lingering finish. With such a rich flavour profile, it only feels right to drink this spirit neat and over ice. This bottle is a 101 into Barbados’ storied distilling tradition and rum craftsmanship that invites every drop to be savoured.
Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.
Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.
The island of St Lucia is a tiny gem in the Caribbean Sea, so it follows that its Bounty Rum would be an equally rare and stunning treasure. Having been aged for two years in bourbon casks, this golden-hued rum exudes tropical warmth. On the nose, there is a sweet scent with a fruity layer, followed by nuances of spices. And once tasted, this rum goes down smoothly. Perhaps the most notable feature are the rich flavours of butterscotch, candied fruit and a hint of vanilla which are reminiscent of a traditional Caribbean fruit cake. This is a rum that feels ideal for sipping, but it could also combine well into a cocktail. How about a St Lucian rum punch?
Rum might be “more closely associated with the Caribbean, cocktails and Jack Sparrow”, said Hannah Twiggs in The Independent, but it has a “long and murky” history in the Philippines, too. The island of Negros, sometimes known as “Sugarlandia”, is home to Don Papa, a Filipino rum that’s “one to watch”. This smooth small batch rum can be drunk straight – enjoy the rich aroma of vanilla and molasses, sharpened by a hint of grapefruit – or used in classic rum cocktails. A Don Papa negroni (40ml rum, 20ml sweet vermouth, 25ml Aperol) is dangerously drinkable.
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Vapoura Gold Rum
(Image credit: Vapoura Rum)
English rum brand Vapoura’s Gold Rum is “meticulously” distilled in limited quantities employing the age-old copper pot still technique, said TheRumLab. Vapoura Gold Rum is characterised by “delightful” flavours of vanilla, complemented with “subtle undertones” of tobacco and chocolate. The brand’s collection also includes its initial offering, Vapoura Spiced.
This rum from Appleton Estate is aged entirely in Jamaica and each drop is a minimum eight years old, giving it a richer, fuller flavour. It’s “surprisingly spicy on the tongue”, said The Fat Rum Pirate, and “strong notes” of black pepper and oaked heat “break through following the initial burst of rich fruit flavours”.
RedLeg’s original spiced rum is made by blending the best rums from the Caribbean and leaving them to rest in oak barrels before infusing with Jamaican vanilla and ginger. This is an “amazing” spiced rum, said Steve the Barman, and it’s a “little bit different” to the “traditionals”. It’s sweet but at “the drier end of that sweet scale”. Drinking it neat, it is “super smooth” and “doesn’t give you any alcohol burn at all”.
An undiscovered treasure, “finishing” rum used to prepare empty whisky casks for the final phase of maturation has been repurposed to form the base of Discarded Banana Peel Infused Rum. Discarded sources the banana peel and it is recovered to dry out and ferment, to enable maximum concentration of flavour. When the peel is ready, it’s then steeped in alcohol for two weeks to extract optimum flavour. The rum and banana peel extract are then married together for another two days to complete the blending process. The final product creates a banoffee pie character throughout the palate.
Equiano, the world’s first premium aged African and Caribbean blended rum, is 100% natural and made with no spices, no additives and no added sugar. Inspired by Olaudah Equiano, the Nigerian-born writer, entrepreneur, abolitionist and freedom fighter, the rum offers a blend of two distilleries on two different continents. It’s a “smooth and thick” rum, said Brendan Hodrien on Good Food, with “butterscotch and toffee paired against dry oak and milky chocolate”.
This is a “rather intriguing” rum from Manchester-based craft distillery Zymurgorium, said Master of Malt, which is the first distillery to use ruby chocolate to make a spirit. Premium rum has been blended with this newly discovered spice to create an exciting new tipple, boasting the flavour and texture of silk, deep chocolate and ripe berries. It can be served as a frappe style alcoholic beverage with cream, raspberry syrup, ice and white chocolate pieces to create the ultimate sipping drink.
