Green Edition

Pusser’s Gunpowder Proof Rum, the only rum blended in accordance with Royal Navy Admiralty specifications, proudly boasts its original strength at 54.5% ABV (109 proof), making it one of the most authentic and historical spirits available today. The story of Gunpowder Proof Rum began in the days of ‘wooden ships and iron men,’ when Royal Navy sailors were issued a daily ‘tot’ of rum on board ship, rationed out by the ship’s ‘Purser’ (known as ‘Pusser’ to the sailors). To shut down claims of watered down rum, the Pusser would douse a few grains of gunpowder in the rum and attempt to light it. If the mix ignited, the rum was ‘at proof.’ If not, the pusser might find himself tossed to sea. This beloved tradition continued for over 300 years until the Admiralty ended the daily rum ration on 31 July 1970–now known as Black Tot Day.

Pusser’s Rum is the only rum blended in exact accordance with the Royal Navy specifications last used when it discontinued its daily ration on July 31, 1970—ending a tradition that lasted over 300 years. Aged for a minimum of three years, this Admiralty rum blend is rich and full-bodied, with an unsurpassed smoothness due to its wooden “pot stilled” lineage.

Pusser’s Rum is the product of stills located in Guyana. The rums are blended to create the ideal balance of naturally occurring flavouring compounds known as “esters” and “congeners.” Unlike most rums, Pusser’s is all natural and is never artificially flavoured or coloured. The molasses used in each of the contributing stills comes from sugar cane grown in the Demerara River Valley—once the home of 300 sugar cane estates each with its own distillery. This geographic region has been highly renowned for its production and worldwide distribution of sugar since the 1600s. It is often referred to as the “Valley of Navy Rum.”

The Admiralty blend has been heavily influenced by rum distilled in a double wooden pot still of the Port Mourant, which first went into production in 1732. Although relocated and refurbished over the years, the double wooden pot stills continue to be the bedrock of Navy rum and a vital part of the distillation process that produces superbly enhanced aroma and flavour. The “Greenheart” staves of these old wooden stills have absorbed decades of unique, organic flavouring compounds, that provide a deep flavour far beyond that of mass-produced rums.

Following distillation, Pusser’s Rum is aged for a minimum of three years in charred oak bourbon barrels—imparting additional smoothness and flavour. The tropical climate in Guyana helps spirits reach their maturity faster than spirits aged in higher latitudes. Unlike spirits distilled from grain, rum doesn’t need to be as old to achieve a unique flavor profile.

Like single malt whiskeys that are also pot stilled, Pusser’s is more costly to produce. Automated continuous metal column stills are 99% efficient whereas the wooden pot stills are slower and only 60% efficient. Pusser’s measures production in days and weeks, not hours. But nothing can touch the flavour that wood imparts to rum that is distilled using techniques that span through centuries. It certainly wouldn’t be a Navy Rum, and it wouldn’t be Pusser’s Rum. It is still the same Admiralty rum, the original Navy Rum, as it has been for more than 300 years.

"Navy Rum" is not just premium dark rum. Originally it was the name of a specific type of rum distilled primarily for the Admiralty in Wooden Pot Stills.

The distillation of rum in wood imparts a truly unique, natural flavour that can only be described as "full and rich," making most others bland by comparison. Distilling in wood is unique to the wooden process, and cannot be duplicated by other types of distillation.

Rum that is not distilled in wood cannot achieve the unique flavour of Pusser's Rum. While others may have designated their product to be a navy rum by the mere inclusion of the phrase 'Navy Rum' on their label, A real navy rum has to be distilled in wood. Do not mistake a true Navy Rum, with rum that is a “Navy Style”

Tasting Notes:

Color: Clear, dark coppery amber with burnished copper highlights
Nose: Pungent molasses, treacle, toffee, honey and vanilla with oak, cinnamon, nutmeg and ginger
Body: Full-bodied with a more enhanced flavour profile than the lower proof Blue Label
Finish: Long finish, and despite its strength, smooth and mellow

J. Gow Spiced Rum is an multi-awared Scottish island rum distilled and matured on the little island of Lamb Holm. Pot Still style dry Spiced Rum (less than 5g of sugar per litre) with caramel and natural spices from around the world including two secret ingredients grown in Orkney.

J. Gow Rum takes its name from the infamous Orkney pirate John Gow. His short, violent career began in Amsterdam in the Netherlands and ended in Orkney. He was imprisoned, tried and hung. Not once, but twice, (after the rope snapped the first time) at London’s execution dock on the 11th of June 1725. While the name conjures up images of pirates, it also creates imagery of the brutal seas and rugged coastlines surrounding Orkney. J. Gow Rum is produced in Scotland, on Lamb Holm a tiny island (0.15 square miles). Home to the Italian Chapel and connected to mainland Orkney by the Churchill barriers. The distillery sits metres away from the sea. It may well be one of the smallest rum producing islands in the world.

All of J. Gow rum is made entirely in Orkney, from start to finish. High grade molasses is imported (unfortunately it’s hard to grow sugar cane in Orkney) and fermented for 5 – 14 days, in our temperature controlled 2000 litre fermenter and 2000 litre still. The rum is fermented to around 8% ABV which is then distilled in a stripping run to around 30% ABV. This stripped molasses wash (or low wine) is then returned to the still for a final spirit run. J. Gow produces a range of rum styles, using various fermentation techniques with different percentages of backset/dunder. Mainly focusing on heavier, more full bodied rums. Casks are laid down every year. Only releasing it when the team feels it’s ready, and tastes just right. Currently, J. Gow has a mixture of chestnut, virgin oak, ex bourbon, ex red wine, ex port and ex whisky casks resting at the warehouse.

Tasting notes:

A light golden colour, with a smooth rounded sweetness. Subtle citrus notes with warm undertones of stem ginger. Flavours of soft moist ginger cake with oatmeal and cinnamon cookies, and a long warming spice finish. A prominent rum flavour complimented with spices, rather than an overload of spices masking any hint of rum.

 Damoiseau Rhum Vieux Agricole is a geniune rhum from Guadeloupe made from fresh sugar cane juice. Damoiseau VO's fermentation cycle lasts 24-36 hours, using local yeasts from Guadeloupean sugar cane. Once fermentation is done, the rum is distilled in a Creole still, running off the still at 88% abv. The VO Aged Rhum Agricole earned its name after spending a minimum of three years in 180- to 200-litre ex-bourbon barrels. Over time, it acquires its colour and its woody and spicy notes.

Tasting Notes:

Color: Amber

Nose: Aromas of dried fruit, citrus and spices

Palate: Delicate to start, developing into notes of citrus, dried fruit and spices

Whistler Master Solera. Strong rum character molded by soft fruity notes gained from port barrels. It's like the tattooed biker who refuses to wear a helmet, but rides for charity and loves his mom. Matured using the Spanish Solera method with 7 different types of barrels. White wine, red wine, bourbon, whiskey, brandy, port and another type that we never seem to remember, all add to a complex rum. A first in South Africa.

Whistler Rum Distillery was founded by three guys from South Africa keen on producing their own rum. Despite rum not being a popular spirit in their home country, they succeeded in their mission. Today the distillery is the largest rum distillery in South Africa that is dedicated to one sacred quest: to perfect and reinvent the ancient art of rum-making.

The Whistler Distillery is located on a farm in the Free State, South Africa. The distillery was designed and built by local engineers experts with long experiences in the distilling industry. To produce rums, Whistler only uses high quality KZM molasses, sourced from local sugarcane farms, brown sugar from Swaziland and barrels that previously we used for African brandy or whisky. Eventhough there are no legal regulations on rum in Africa, the founders of Whistler define true African style rum as follows:

1. African style rum must be produced in Africa

2. African style rum must be produced in equipment designed and built in Africa

3. African style rum must be produced by a born and bred African

4. only locally sourced sugarcane can be used for the production of rum

5. African style rum must mature in barrels that previously contained other African spirits.

Tasting Notes:

Strong rum character molded by soft fruity notes gained from port barrels. It's like the tattooed biker who refuses to wear a helmet, but rides for charity and loves his mom.

This is the bottle of the same batch of Agricole rum form Madeira Island produced exclusively for the 2022 edition of the 24 Days of Rum advent calendar. This edition is the result of the blend of rums aged for 3 years in 5 different casks previously used to age other wines and spirits, more precisely, Ex-Madeira Wine, Ex-Whiskey, Ex-Brandy, Ex-North of Portugal Fortified Wine and Ex-South of SPain Fortified Wine. The previously used barrels gave this rum a diverse range of flavors and aromas, blending in and harmonizing without overriding its Agricole soul.

The cultivation of sugar cane on Madeira island goes back to the beginnings of colonization. From very early it was noticed that this garden of Eden located in the middle of the Atlantic had exceptional conditions for the planting of sugarcane. According to history, the king Infante D. Henrique was responsible for the introduction of sugar cane on Madeira island in 1425, 6 years after the Island was discovered. It is said that the first sugar canes sent to Madeira island were from Sicily.

In the eighteenth century the British community began to settle on Madeira creating a strong connection to the island where they saw their business thrive. William Hinton is one such case. In fact, in 1838, attracted by its charms, he chooses Madeira Island as his new home. He develops a special affection for Madeiran culture and plays a fundamental role in the promotion and development of the wicker sector and banana culture. It is however in the industrial area that William Hinton plays a more significant role in the Madeiran society. Aligned with the visionary path of William Hinton, his son Harry Hinton, builds the steam industrial unit known and still remembered by the people as the ‘Engenho do Hinton’ - the Hinton mill.

Engine of industrial development and promoter of technological progress, this industrial unit, employed at the beginning of the twentieth century, 230 workers. As a result of the technological improvements and the testing of new techniques, the Torreão Factory reached its peak in 1920, when it was able to transform 608 tons of sugarcane in a 24-hour period, becoming one of the largest, if not the largest, sugar cane processing unit in Europe. The juice obtained from the sugar cane on the Hinton mill was of a very high purity. The ‘garapa’ would be transformed, through a fermentation process, into what we call sugar cane wine, only then could the distillation process begin and give birth to Madeira Agricole Rum. Such was the impact of this commodity that, in the first half of the twentieth century, Madeira island was known as the island of rum.

The success of the implementation of sugar cane culture and construction of sugar mills in other Atlantic islands and in the New World had a perverse effect as it led to the decline of the sugar economy produced on Madeira Island. The sugar plantations were replaced by vineyards, marking a turning point in Madeira´s economy in favour of the development of the wine sector. Madeira wine arouses the special interest of Anglo-Saxons who, in addition to other types of business, dedicate themselves intensively to the commercialization and export of this good. They are also the reason behind the transformation of the island into a tourist destination of excellence.

Tasting Notes

Sweet aroma from which the notes of vanilla and wood stand out. In the mouth it enters dry and an intense persistence takes over the senses to open its way to a smooth finish. Take your time, let it breath and enjoy. Saúde!

Novo Fogo Chameleon expression marries the savory identity of Novo Fogo's Silver Cachaça with the vanilla notes of their oak-kissed Barrel-Aged edition. It’s aged for one year in repurposed American oak barrels, just long enough to reach mixability peaks without losing its rainforest and sugarcane funk. A hazelnut nose is continued with sweet and spicy herbs in the palate and finished with lively citrus. From tiki drinks to stirred aperitifs, this versatile cachaça is the bartender’s friend.

At Novo Fogo people are committed to maintaining the identity of their clean, healthy sugarcane when distilling it into cachaça. The sugarcane is processed minimally, according to traditional methods and using human hands, in tiny batches (130 liters each), and without the use of chemicals (hence the USDA organic certification). In the end, you should be able to taste the rainforest in Novo Fogo cachaças. Novo Fogo grows sugarcane organically, without the use of chemical herbicides, pesticides, or fertilizers, which would make their job easier but would be detrimental to the fragile rainforest ecosystem.

Instead of using machines or burning the fields prior to harvest, Novo Fogo relys on the capable hands of a small field team that cuts the cane with machetes. To ensure freshness, the cane is immediately transported to the nearby distillery building within hours to be pressed. After the harvest the canes are being squeezed to remove the juice from the cane, a few stalks at a time. This juice contains about 15% sugar, so it’s sweet, vegetal, and slightly savory. The dried up sugarcane pulp is the first byproduct, but it won't be thrown away: it’s called bagaço, and Novo Fogo uses it as fuel the fire that makes steam for the still and also it is used as natural compost to fertilize the fields. Once the sugarcane juice has been filtered, wild yeast is added which is cultivated from the cane. During fermentation, the yeasts convert sugars into alcohol in less than 24 hours, producing a wine of approximately 7%-9% ABV. Using steam from a bagasse-burning furnace, the sugarcane wine is heated in the copper pot still.

The alcohol in that mixture evaporates before water and other organic compounds, and these vapors are condensed back into liquid alcohol. The best part of that liquid (the “heart”) is captured, while the rest of the distillate (the “heads” and “tails”) is recycled to use as fuel, fire starter, and cleaner. Each 1,200 batch of sugarcane wine yields just 130 liters of drinkable cachaça, about 11% of the total volume. In the Brazilian south, the vast majority of cachaças are barrel-aged in oak barrels. In that tradition, Novo Fogo cachaça is aged in repurposed American oak barrels that once held Four Roses or Heaven Hill bourbon, before being sanded and re-toasted.

Tasting Notes:

A hazelnut nose is continued with sweet and spicy herbs in the palate and finished with lively citrus.

 Day 18 – Chairman’s Reserve Legacy

Chairman's Legacy showcases the art of blending pot and column still rums. In addition to traditional molasses-based rums, “Legacy” features the addition of sugarcane juice distillate, a trademark of Laurie since the day he grew sugarcane around the distillery to isolate the signature proprietary yeast Chairman's Reserve is so famous for.

Saint Lucia's Finest Rum, Chairman's Reserve, is as iconic as the Piton Mountains which adorn its bottle. Pour a glass and you'll be instantly transported to the gorgeous palm-fringed beaches, miles of lush rainforest, and lively nightlife full of tradition and culture which embody Saint Lucia.

You won't find an age statement on a bottle of Chairman's Reserve. This is because we believe in the philosophy set forth by the late "Chairman" Laurie Barnard, which this quote of his can best summarize: “We do not put age statements on our rums because we believe passionately that complexity and balance can only be maximized by blending old, complex, but often ‘woody’ rums with fresher but characterful rums.” ​Though Laurie passed in 2012, his quality control and blending team continues to embrace the techniques and standards passed down to them through his tutelage. Our head blender, Deny Duplessis, tastes each batch of Chairman's reserve to ensure that the quality and consistency live up to the internationally recognized name of Chairman's Reserve - Saint Lucia's finest rum. 

St. Lucia Distillers is the last remaining distillery in Saint Lucia and was a result of a merger between the two then remaining distilleries in 1972. Following the collapse of the sugar industry and the last sugar estate closing in Saint Lucia in the 1960s, previous on-island sources of molasses were extinguished. St. Lucia Distillers adapted to the times and began importing molasses from neighboring islands by tanker boat, using the convenient depth of the nearby bay, Roseau Bay, to anchor. St. Lucia Distillers is globally known for its vast variety of rums due to the many tools at our disposal. Three pot stills, one Coffey column still, different raw materials, a wide variety of barrel types, two different yeast types, unique local herbs and fruits for infusions, and the hot Caribbean sun all make for an array of products of the highest quality -  all of which embody the DNA of Saint Lucian rum. 

Chairman’s Legacy is a tribute to Laurie Barnard, the “Chairman” of St. Lucia Distillers who inspired and created the iconic brand Chairman’s Reserve. His vision to define and reinvent the Saint Lucian rum category was unlike anything the rum category had seen before or has seen since. While other distilleries were purchasing column stills to increase production, Laurie was investing in eclectic barrel types, small pot stills, a proprietary yeast strain, and sugarcane. He believed that the best rum was not achieved from one barrel, but by blending different components together of different ages, finishes, styles, and base materials.

Tasting Notes:

Color: Light Mahogany core with an intense yellow rim.

Nose: Sweet raisin butterscotch aromas blend harmoniously with tobacco, vanilla and banana. A slight grassy vegetal aroma from the sugar cane rum.

 Taste: Rich hedonistic Créme Brulee, sultana fruit, vanilla and a hot gingery mouth feel.

By the Dutch Batavia Arrack is a distillate based on sugar-cane molasses, produced exclusively on the island of Java, Indonesia, dated back to the 17th century. It’s comprised of a very specific range of pot still distillates originating from the East Indies, produced on the Island of Java, Indonesia. It’s the “rum of Indonesia”.

The fermentation process includes the addition of local fermented (red) rice; it is this, which sets it apart from Rum, although the base material is still sugar cane. Distillation of our Batavia Arrack is carried out using very traditional Pot stills, adopting ancient Chinese distillers’ methods. Our Master Blender created a excellent product, aged in oak barrels up to 8 years, causing fantastic rich and deep flavors, lingering on the palate.

Batavia was the name of the capital city of the Dutch East Indies, and corresponds to the present day city of Jakarta. The establishment of Batavia (Java Island) at the site of the razed city of Jayakarta by the Dutch in 1619 led to the Dutch colony that became modern Indonesia following World War II. Batavia became the center of the Dutch East India Company's trading network in Asia. The trade in Batavia arrack was entirely in hands of the Dutch VOC. Virtually all arrack exported to Europe arrived in Amsterdam or Rotterdam in wooden barrels or buts (563 liters). This would than be matured and blended to create an end product of consistent quality and flavor.

Tasting notes:

Rich, deep and lingering flavours. It has a dry and spicy flavour of oak with mild touches of sweetness.

 Day 16 – Coloma 12 YO

Ron Coloma 12 is distilled in a continuous column still made of steel. The rum matures for 12 years in ex-Bourbon casks in the tropical climate of Colombia. Afterwards, the rum receives a finish in ex-coffee liqueur casks for 40 days giving the rums its unqiue flavor profile.

Ron Coloma was dreamed under the centenary trees of the Hacienda Coloma, a colonial house built at the end of the 19th century in Fusagasugá, a town located in the heart of Colombia. In 1959, Don Alberto Constain Medina (1924-2005) buys Hacienda Coloma from his cousin, where he plants in his gardens, Excelso coffee, and sells it under the name of his Hacienda: Coloma. Sybarite and passionate, Don Alberto is committed to creating a rum distilled from the best varieties of sugarcane, aged in Hacienda Coloma and, above all, to create a very Colombian rum.

To realize this dream, Don Alberto hires two young Colombians, maestras roneras, Sandra Reátegui and  Judith Ramírez. Unfortunately, a strong economic crisis means that Don Alberto has to sell the main elements of his distillery. He retires at Hacienda Coloma, ending a career he considers incomplete because he did not fulfill his dream of distilling and aging rum at Hacienda Coloma. Some years after the death of Don Alberto, the family is dedicated to create Colombia's first premium coffee liqueur. Simultaneously the family begins with the development of Ron Coloma in collaboration with the same maestras roneras, which Don Alberto hired in the first place.

Distilled from two varieties of sugarcane juice, Ron Coloma ages in old American oak barrels and then gets finished for 8-12 weeks in oak barrels that were previously used for Coloma coffee liqueur. Ron Coloma is subsequently hydrated with water from the snow peaks of the Andes in Colombia and is run through the same filters used for the coffee of the Hacienda Coloma, obtaining its typical Colombian character, its length and unique personality. Finally, Ron Coloma is left at rest for six weeks before being bottled.
Sandra Reátegui and Judith Ramírez, are the proud Maestras Roneras of Ron Coloma, with a joint experience of 50 years and who have been in this project since its inception.

Tasting Notes:

Color: Coppery Amber

Nose: Refreshing notes of eucalyptus, sweet spices, milk chocolate, slightly toasted wood, vanilla, brewed coffee, dates and a predominant maple syrup and brown sugar aromas.

Palate: Fresh and spicy, uncuous, full-bodied with flavors of espresso coffee, dark chocolate, nuts, tobacco leaves and smoked wood. The flavors develop over a few seconds with a velvety sensation, as well as an elegant, long and dry finish.

This first old rum from the Toucan brand was aged in a bas-Armagnac barrel in 2015. This 4-year-old barrel crude with a rating of 48 degrees is available in very limited quantities.

Toucan rum is a centuries-old expertise, preserved by the rum distillery of Saint Maurice. It is the only distillery located in French Guyana, and it is also the closest one to the equator.

The agricultural rum Toucan is produced in French Guyana, not far from the equator line, in the east part of the South American continent.

A very dense virgin forest has been growing for centuries on this ancient land whose emblem is the beautiful toucan, and of which many places have not yet been explored by men.

It is on the edge of this forest that our sugar cane fields are growing and getting their richness and particular flavour. This pure sugar cane juice is then delicately fermented and distilled.

​Thus suffused with the spirit to this florid nature which makes the Toucan rum a powerful beverage full of luxuriant equatorial flavours that will delight you every time you taste it, that it will immediately give you a taste of these great wild open spaces.

This first old rum from the Toucan brand was aged in a bas-armagnac barrel in 2015. This 4-year-old barrel crude with a rating of 48 degrees is available in very limited quantities.

Tasting Notes

Nose:fresh and strong, cream of milk.

Palate: vanilla, biscuit, fresh dates.

Cane Island Trinidad Single Estate is from the Trinidad Distillers Limited (T.D.L) distillery in Trinidad. The rum was distilled in traditional column stills and matured in American white oak barrels for 8 years in the tropical climate of Trinidad.

Cane Island Rum offers an authentic range of rums from selected Caribbean and Central American countries, all rums truly represent the style and tradition of the origins and distilleries.

The rum selection of Cane Island Rum consists of three Single Island Blends and three Single Estate Rums. The Single Island Blends are blends of rum coming from different distilleries from one island. The Single Estate Rums are sourced from one single distillery.  Cane Island Rum currently offers rum from a few of the most iconic rum countries: Barbados, Cuba,  Jamaica, The Dominican Republic, Trinidad, Guadeloupe, Belize and Nicaragua. Each one of these countries has a long history in rum production, with their own styles and traditions. All rums reflect the true rum characteristics and identity of the island.

All rums in our portfolio have been tropically aged for several years in wooden casks. Tropical ageing is three times more intense than ageing in colder climates, because the heat of the Caribbean intensifies the interaction between the rum and the wood. This authentic ageing process results in beautiful aged rums.

Tasting Notes:

Dark amber colour. A warm palate with pleasant notes of ripe banana and oak.
An enjoyable balance between spicy wood flavors and delicate sweetness, followed by a very gentle finish.

JM Terroir Volcanic rum is an old agricultural rum aged in American oak barrels that have benefited from two types of heating, one intense and one extreme. It is thanks to this method that JM Terroir Volcanic rum draws its exceptional character, while highlighting the environment of Martinique and Mount Pelee. This bottle is a perfect fusion between a unique terroir and the know-how of the JM rum estate.

Located at the foot of Mount Pelée, Martinique's unique volcano, the J.M. distillery benefits from an exceptional terroir that is particularly favourable for sugarcane cultivation.

This Rhum Agricole was aged for a minimum of 3 years in new American oak barrels, with two different types of toasting.

One of the casks benefited from a strong toasting to extract notes of vanilla, honey, woody and empyreumatic sweetness. The other cask benefited from an extreme toasting, to bring volume and roundness to the palate with flavours of flambéed tropical fruits and a hint of nutmeg.

Tasting Notes:

The rum is powerful and gourmet in order to offer a unique moment of tasting. As soon as you open your bottle, you will get aromas of vanilla and honey. On the palate, the rum reveals notes of tropical fruits and nutmeg.

American oak barrels play host to this rum where it ages for three to four years. Next a woody and nutmeg palette is drawn out in Ferrand French oak casks as the rum continues to mature for one to two years. The result is a subtle and tropical Barbadian style rum, excellent for aperitifs or classic cocktails like the Mai Tai.

The story of rum begins in Barbados. Barbados was in 1627 the originator of sugar cane cultivation in the Caribbean. Rum is produced in 1642 and demand rapidly soars on the old European continent. Rum has already won the hearts of island sailors and is not new to the island of Barbados. Soon it wins the hearts of the English sailors. Legend has it that when the sailors return to England they offered gifts of rum from Barbados to prove that they had indeed crossed the Atlantic.

The undisputed birthplace of rum, Barbados is an island dotted with windmills in ruins once used for grinding sugar cane to extract the juice.

Eventually, the sugar industry begins to decline, but the island continues to produce excellent rums, distinguished by traditional local methods. Indeed, distillers have not completely abandoned the pot stills for column stills, and they are frequently found side by side. A special fermentation technique imbues local distilleries with rich and flavorful aromas.

Tasting Notes: 

Nose: The opening nosing round is all about baking shop fragrances, but also pipe tobacco, toasted marshmallow; secondary whiffs after further aeration discover bacon fat, black raisin, prune.

Palate: The opening nosing round is all about baking shop fragrances, but also pipe tobacco, toasted marshmallow; secondary whiffs after further aeration discover bacon fat, black raisin, prune.

Cihuatán Cinabrio is a rum crafted as an homage to Kinich Ahau, Mayan god of the sun. Legend has it that the Sleeping Woman, guardian goddess of he Cihuatán valley, would intercede on behalf of the people of Cihuatán so that Kinich Ahau would energize the valley with his two hummingbirds. The name “Cinabrio” was inspired by the color red, which was crafted by the ancient Maya using the mineral Cinabrio (cinnabar). Red was Kinich Ahau’s sacred color and regarded as a good omen. The rum is aged in ex-Bourbon American white oak barrels.

Established in 2004, CIHUATÁN is a craft distillery based in El Salvador, belonging to one of the country's most diversified sugar factories, with almost a century of experience. CIHUATÁN produces exceptional rum and controls the entire process from cane to bottle. The team behind CIHUATÁN may not be large, but it is made up of passionate people who are proud to be El Salvador's first and only distillery. Each product is made with inspiration from the great Mayan heritage, making CIHUATÁN authentic and true to their origins.

CIHUATÁN uses a multi column still with a combination of stainless steel and copper plates. This allows for variation in the distilled spirits, and thus both light and heavy rums can be produced. For cask aging, CIHUATÁN uses used and new American oak casks as well as more experimental cask types such as Sherry or Mayan Ceiba (as the only distillery in the world). The Mayan legacy can also be found in CIHUATÁN's cask storage, where all casks are placed in a pyramidal arrangement. This arrangement sacrifices capacity, but CIHUATÁN's team is willing to do this to achieve the best possible quality of their rum. Also, it's a tribute to the Mayan pyramids of Cihuatán! The warehouse is 275 meters above sea level, resulting in a warm climate, but perfect for storing rum.

Tasting Notes: Caramelized orange peel, guarapo, plum, pistachio, toasted oak & ripe starfruit.

NAGA Siam Edition is made from Indonesian sugarcane molasses and is distilled 5 times in column stills. The rus is then aged in 200l American oak barrels at the distillery. In order to maintain a constant temperature, the aging cellar is located below ground level. Here the Angel's Share lies between 7 and 9% per year. Naga Siam Edition is a luxuriant rum with aromas of brown sugar, candied fruit and vanilla oak.

Naga Rums explore asian traditions of sugar cane cultivation and rum distillation. The Nagas are one of the cultural and mythological links that unite this immense territory that stretches from the Bay of Bengal to the Java Sea, from the Indian Ocean to the Pacific Ocean. The figure of Naga is associated with water and fertility; the naga can be protective, nurturing and even creative. And although they live in their own kingdom, some nagas can transform themselves to visit the world of humans in the form of a snake or a handsome young man.

The name Naga is that of the mythical creature of Asia, Serpent guardian of the treasures of the earth and symbol of prosperity, fertility and protector Of the treasures of nature. The nāga is a mythical being of Hinduism, but the word also means basically: serpent. The naga in religion keep the treasures of nature, are attached to water and bring prosperity. In the legends of India and all of Southeast Asia, the nâgas are inhabitants of the underworld where they jealously guard the treasures of the earth. It is also in the naga that the fertility of the soil is due.

Tasting Notes

This Naga Siam Edition Rum, with long maturation under wood, develops a lush brown sugar nose, complex spicy and woody aromas. On the Palate, rum has a supple and round structure, characteristic of Naga Rums. Then the spicy flavours appear and support elegant notes of candied fruit, vanilla oak and tender lead of blond tobacco.

he first bottle of Cartavio XO 18 years was produced in 2009 in honor to the 80 th aniversary of the Company. It was a developmente that took a lot of time to create. The product has been changing designs over the years; however, it was only in 2020 that Cartavio Rum made a more drastic change from color black to blue with the aim of increasing the value of the product. Ron Cartavia XO achieved the mixture of the most precious and aged rums that Cartavio has using the Solera-Criadera method.

Cartavio Rum Company counts with the finest technology in the modern fermentation plant, the first of its kind built in the Americas. The following features make our facility a world-class:

• Cartavio Rum Company has a continuous fermentation plant with recirculation of yeast, the only one in Peru.
• It is the first of its kind installed in Latin America, has been designed to produce fermented using sugarcane molasses as the main raw material.
• It has the highest yield of liters of ethyl alcohol.

Cartavio Rum Company, has the equipment of continuous or batch distillation, also called Alembic Simple or Pot Still. Constructed of copper, it is heated by the steam that comes from one of three shell boilers; also, has a tower system of continuous distillation. Furthermore, the company performs the aging of its rums by using artisanal techniques and respecting the old Caribbean tradition. The Cartavio rums are aged in 14 warehouses, where more than 46,000 fine european and american oak barrels of various capacities (100, 200, 500 L) rest.  The ventilation and humidity are technically controlled in order to successfully reduce evaporative losses. Cartavio rums rest peacefully for many years in American and European white oak barrels, and when they are ready, the art of mixing begins in order to obtain the final product.

Tasting Notes:

Color: Attractive deep mahogany color.

Nose: Complex and sophisticated, strong and sweet at the same time. Superbly assembled; intense in aromas of spices, nuts, vanilla and chocolate. Excellent level of wood, contribution of American French an Slovenian oak barrel.

Palate: Very soft and tasty. Confirm the excellence of what is perceived in the nose; extraordinary texture and flavor; Long in the mouth, very persistent

1731 Guatemala Gran Reserva, is a completely unadorned and authentic rum experience. It is produced from molasses at the Darsa Distillery via column distillation, and aged in American oak casks in the distillery's warehouses in Guatemala. 1731 Guatemala Gran Reserva is part of 1731's Single Origin series.

1731 Fine & Rare is a unique collection of rums from the Caribbean and South America explores a diverse array of Latin flavors and countries. Far more than just a brand name, 1731 represents a new perspective on rum, bringing great taste dating back centuries right here to your glass.

The history books mark 1731 as the year that the British Royal Navy started offering its sailors a half-pint of rum as part of their wages. Promising full-bodied flavor and rich color, rum has been an integral part of the region’s history for hundreds of years.

Today, 1731 stands for a unique range of rums, each with a distinctive character that speaks volumes about where it comes from. The collection consists exclusively of rums that proudly boast their natural color and flavor without relying on additives.

Tasting notes:

The taste is sweet with lots of vanilla tones and with notes of exotic fruits, such as pineapple and peach as well as raisins and plums. The taste is deep with a fresh fruity and lingering finish.

New Grove Bourbon Cask is a full-bodied single estate Mauritian rum, aged in virgin Bourbon type casks, and premium ex Bourbon casks, for some gourmand vanilla, caramel and woody notes, followed by fresh, light smoky, sweet spices taste. This rum is 100% natural and is perfect for cocktails, mixers or neat.

Mahé de Labourdonnais, French governor of the island - which was called île de France at the time - developed and industrialised the economy of Mauritius. The Domaine de La Villebague, in the village of Pamplemousses, was home to the first sugar mill of the island in 1740. Soon afterwards, in 1742, the first rum distillery saw the light of day. It is Pierre Charles Harel, born in 1806, who then endeavoured to considerably improve distillation techniques and the entire legal framework surrounding this activity. The Domaine de Villebague is still the property of his heirs, who founded the company GRAYS INC LTD. They sustain the tradition and make New Grove rum, which’s exclusivity is nestled in the heart of the land that once hosted the first and only distillery and sugar mill of the East India Company era.

Grays is still a family business, and is listed on the Mauritius Stock Exchange since 1989. Grays is considered the pioneer of distillation in Mauritius. The company produces around 7 million litres of pure alcohol yearly. Its daily production capacity is around 30,000 litres. The distillery regulates and operates all processes during the production of rum, making New Grove a true Single Estate Brand. 16.000 hectares of land are dedicated to sugar cane fields, which are typically harvested from June to December and brought to the sugar cane mill. The Sugar cane mill produces only natural/raw specialty sugars out of 12 different types of sugar cane, and molasses. (No added sulphur as for white sugar production). The finest canes are selected from the best plots of the Domaine to produce the essential element in the concoction of our traditional rum: molasses.

New Grove rums are mainly produced during the “cold” season (June, July, and August) with freshly produced unsulphured molasses and New Grove's own home-grown yeast for fermentation. The molasses wash (also called Wine) recovered from the 30 hours of fermentation go through a wine preheater before going through a degassing column to eliminate unwanted compounds. It will then go through the distillation column (20 trays with copper valves) and to a rectification column (17 trays with bubbling cups) where 8 pipes will collect aromatic compounds and eliminate unwanted ones. The phlegm is collected on the reflux of the rectification column and has alcoholic strength 94% Vol. This distillation process allows to vary with the amount of congeners* according to the final rums type: Light (100-120 g/Hl),  Full Bodied (250-300 g/Hl), and Heavy (300-400 g/Hl).

For the aging of rum New Grove uses different French oak barrels, varying from 170 - 400 litres in size. All barrels are filled at 65% Vol.  The final rums only contain rum and water; no sugar, no ageing agents, no colourant or other additives are being used. Rums are not chill-filtered to preserve natural aromas: only K12 paper filter is used (retention rate 0.8 microns & thickness 0.15 mm) – residual sediment may be found
and rums may turn cloudy when stored in a cool place.

Tasting Notes

New Grove Bourbon Cask is a full-bodied single estate Mauritian rum, aged in virgin Bourbon type casks, and premium ex Bourbon casks, for some gourmand vanilla, caramel and woody notes, followed by fresh, light smoky, sweet spices taste.

Ron Carúpano is the Premium Rum of Venezuela. A demanding context, an exceptional microclimate, pure spring water and over 250 years of blending mastery are the elements that differentiate it. Ron Carúpano is a family business that has evolved over 4 generations, creating different and innovative experiences that will "Elevate the Occasion", because when you share Ron Carúpano with friends and family, any occasion stands out from what is ordinary and rises up to a whole new level. Ron Carúpano 12 is a premium rum aged in sealed American white oak barrels without replacement of Angel's Share.

Destilería Carúpano is located in the fertile and steamy Hacienda Altamira within the Carúpano Valley in Macarapana. Hacienda Altamira could have been the paradigm of the 250-year history of Carúpano´s rum, which was founded in 1762 by the Spanish Captain Félix del Fierro. Its diosyncrasies show how much of the cycles that marked the history of Old Carúpano rum, from its´ foundation, passing through the pioneers to the present.

It was precisely at the Hacienda Altamira where aging process was experienced for the first time, when the spirits produced and not marketed were stored in barrels imported from Europe that originally had contained wines - hence the name of old rum. For a product that required a careful and delicate conception, more typical of liquor artistry than of the simple technique of a good distillation.

Destilería Carúpano, as heir and reservoir of those deep and important traditions, selects higher spirits exclusively and only uses the purest water from its own fertile springs that have, for over two centuries, guaranteed a continuous supply of extraordinarily, strenghen its fragrance and delicacy, create astringency, help to infuse the color and incorporate other flavors originated by the previous use of the barrel to age Bourbon.

The remaining percentage of the nature of Carúpano's rums is subject to other factors also involved in the aging process, such as the condition and history of each barrel; the design of the warehouse where the barrels rest and how they are placed; the geographical location of these storehouses; the special microclimate that develops in the valley where the Hacienda Altamira is located, where the cane destillate matures and finally, the length if time it is aged for.

Tasting Notes:

The rum displays an amber color with hints of clean gold and thick leglets which amble slowly into the rum below. Sweet aromas of vanilla, plantain comfiture, toasted almonds and hazelnut toffee with a balanced alcohol flavor. The initial entry into the mouth is persistent and strong of coconut, vanilla, caramel and toasted nuts punctuated by alcohol which reaches the throat in a well-balanced and velvety finish.

Beenleigh Artisan Rum is more than just a rum, more even just a spirit – it is a tribute to bold Australian enterprise and the stuff that legends are made of.

In 1865 a duo from England by the names of John Davy and Francis Gooding purchased 300 acres of land fronting the Albert River. They named the clearing after their old Devonshire farm, which was called Beenleigh. Originally, they had intended to grow cotton on this land, but as fate would have it, a more lucrative alternative presented itself- sugar cane.

As legend would have it, around the same time, a man called James Stewart, known as ‘The Bosun’ was operating a floating sugar mill, aboard the S.S. Walrus, along the Albert and Logan Rivers. He soon found a productive use for the excess molasses he produced- making Rum on the sly. One day in 1884 the SS Walrus washed ashore on our banks. No-one was aboard- except The Bosun’s Copper Pot still. Beenleigh Artisan Distillery was born.

At the end of Distillery Road there’s an old red building that is, in parts, the original Beenleigh Distillery from 1884.  It’s home to ‘The Old Copper’. The Old Copper is a very special Copper Pot Still that has a signature shape and style known as a Vat Still. It is the only one of its kind in Australia. Other similar international examples of this equipment include the Port Mourant Still- famous for classic Demerara style Rum. Another significant link between Beenleigh Distillery and Demerara is that our previous Distillers once worked with similar stills along the Demerara River, Guyana in the early 1900s.

Only four people work in The Big Red Shed, including our Master Distiller, who has been here for forty years. Our Distillers manage all parts of the Rum-making process, from fermentation, to nursing the still throughout the day, to cask-aging our exceptional Rum. Fine Australian Rum must legally mature for a minimum of two years to be sold as “Rum”-  You just can’t rush artisan Rum!

Tasting Notes

Copper brown colour. A complex but still very gentle character.

This 100% pot still rum brings some subtle balanced fruity and funkiness. It is a truly unique rum from the Pacific region of the
world, which combines spiciness, complexity and oaky notes in a very enjoyable way.

During years of patient waiting, through the Solera method, Ron San Miguel has selected the best reserves of its aged tafias in American oak barrels to create a unique blend in commemoration of its founders. Its color is amber. Reveals light and sweet aromas. It gives the nose exotic notes of sugar cane, vanilla and fruit with a marked, fresh oak aroma; leaving on the palate the sensation of a lot of body and character. Ron San Miguel Solera 1952 Añejo, ideal to patiently enjoy alone, or on the rocks. Privilege of few!

There is a secret that belongs to all Ecuadorians, and that fills us with pride. Initially from a place in the Valle del Paute, province of Azuay, next to the chapel of the Archangel San Miguel, but over the years it has transcended the borders between Costa and Sierra, between Ecuador and the world. In the city of Cuenca, Cultural Heritage of Humanity, lies the only Cava in Ecuador, an imposing and magical place where the first liquor industry in the country was installed and the patience of time has stored millions of liters of the best Rum in oak barrels: San Miguel Rum.

Ron San Miguel currently has a cellar at 2,538 meters above sea level where it naturally ages its rums in American oak barrels. Ron San Miguel is exported to Colombia, Chile, the United States, Canada, and Europe. It is the only rum from the South Pacific that has been cited and evaluated in the book "RUM" written by one of the most prestigious Rum researchers in the world, David Broom; where Ron San Miguel receives a higher evaluation than leading brands in the Caribbean, attesting to its quality and the respectful natural process that our rum masters, Master Blenders, make a reality with their experience.

Tasting notes:

Color:    Bright intense amber
Taste / Smell:    Intense, warm with a dry evolution of aromas in the mouth that evoke dried fruits and candy. / Aromas on a caramel background with notes of orange peel and banana in harmony with caramelised tones, vanilla, panela sugar.
Texture:     Balanced, Firm, Unctuous

Jamaican owned and Jamaican made, Worthy park SELECT Jamaican Rum is a 100% Copper Pot Distilled rum, moderately aged as a medium-bodied blend of 4-12YO rums. All rums have been aged at the distillery in once-used, American White Oak Ex-Bourbon barrels. This rum is a blend of selection of rums that have been aged between 4 – 12 year. Created to embody the passion and perseverance of the small, yet strong Jamaican community. Worthy Park emulates & celebrates the unique culture and character of Jamaica’s people, admired around the globe.

Jamaican rum continues to be recognized throughout the world as distinctively flavourful and a top quality rum. This does not happen by accident! Deep in the heart of Lluidas Vale sits The Worthy Park Estate. Protected by the surrounding mountain ranges and encompassed by lush and fertile terrain. In the acres and acres of sugar cane fields is where it all begins. The cane fields were designed with careful consideration to not only the varieties of sugar cane growing in the fields, but to the planting and drainage, soil type and the method of harvesting the field. Following the tradition of sugar cane cultivation that has continued unabated at Worthy Park since 1720, the first ever record of rum production was in 1741, years before any other existing distillery in Jamaica.

The molasses used in the rum production is extracted in our on-property sugar factory; a sugar factory that has maintained its rank as the most efficient in Jamaica every year since 1968. With the completion of a state-of-the-art distillery in 2005, Worthy Park was back in the rum business. Being the newest distillery, it was built with efficiency in mind and designed to maintain the highest level of quality.
From the water used in blending, to the propriety native yeast cultivated from our own sugar cane crop, each step in the distillation process is measured and evaluated to ensure consistency and quality. Worthy Park distilles its rums in the traditional Jamaican Pot- Still method to give you a heavy bodied rum full of esters and congeners. The 100% copper Pot-Still was made by Forsyths, the industry leader in Pot-Still manufacturing from Scotland.

Tasting Notes: 

Smooth and mellow aroma of vanilla with hints of cinnamon, tropical fruit, banana and orange.

On the palate, taste sweet molasses, a hint of peach and chocolate, followed by creamy caramel and toffee with oak note

Villa Rica 23 is a handcrafted rum from the city of Córdoba, Mexico. From sugar cane distillates, aged since 1984, in the shade and in a humid subtropical environment at 860 m above sea level, in old Canadian white oak barrels, Ron Villa Rica 23 years, Gold Edition is created. Aging selected by expert tasters, give this rum a unique and refined character, smooth flavor, full body and expressive bouquet.

From a magical corner of the world, in the city of Córdoba, the family-run company "Licores Veracruz" has 70 years of satisfying the most demanding palates with the creativity and innovation that have become the company's  hallmark. Each of their products is made as if it were the only one, true to our commitment to make authentic beverages with the strictest quality standards, a mission that has placed Licores Veracruz at the forefront of the industry.

Villa Rica rum is distilled from sugar cane cultivated in the centre-west region of Veracruz State at the foot of the Sierra Madre Oriental near the coast of the Gulf of Mexico. Veracruz is a place recognized for its humid, tropical weather which is the ideal climate for sugar cane plantations and spirit ageing. Two different types of sugar canes, which grow between 700 an 1400 meters above sea level, are used for Villa Rica rum. All water used for the production of rum comes from the Citlatépetl, Mexico's highest volcano. Villa Rica matures in white oak barrels, previously used for Canadian whisky production.

Tasting Notes

Nose: Soft and elegant on the nose, nice hints of maturation, strong alcohol warmness delivering honeyed and toasted oak flavours together with nice exotic fruits.

Taste: Medium-plus body, very well structured, intense flavours as described on nose. Nice integration of alcohol acidity, great finesse

Finish: Warm persistent finish, flavours continue throughout taste, harmonious final, and sweet caramel echoing on the finish. Multi-layered flavours last long on the aftertaste

Patridom XO Cask is the oldest and strongest rum from the Patridom series. The rum is produced by Alcoholes Finos Dominicanos who harvest their own sugarcanes, making sure the rum consists of crops purely from the Dominican Republic.

Patridom XO Cask is a premium rum made from sugar cane molasses which matures in the tropical climate of the Dominican Republic. For a period of twelve to fifteen years this rum ages in both American oak and French oak barrels.

Tasting notes: 

Nose: A sweet & sour note combined with hints of coconut and beeswax.

Palate: Full-bodied with an oily texture. Rum raisins paired with dark chocolate, adding a contrasting bitter finish.