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Note:We do not presently ship internationally, only to customers in the USA.
Orders for wine, spirits, or beer may be shipped only where not prohibited by law. Title of ownership for all alcoholic items transfers to buyer at time of purchase. Buyer assumes all responsibility for alcoholic shipments, and is assumed to be familiar with any and all applicable laws regarding shipment of alcohol to the destination provided.
If there is no "Order" button, then we were out of stock at the last update. In most cases, the product will be restocked. Email us or call us and we will let you know the status of the item in question.
For questions, call 314-865-0199, fax 314-773-1090 or send an email to
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 Prichards
Crystal Rum
Prichard’s Crystal Rum: We have observed that
maybe folks really don’t like rum but they do like
rum drinks. How many people do you know order a
straight shot of rum? As you are aware, our rum is
made with the finest, Louisiana, grade “A” fancy
molasses. Distilled five times in our own pot
stills, we promise you’ll find Prichard’s Crystal
Rum quite refreshing just over the rocks perhaps
with a squeeze of lemon or lime. A clean crisp rum
to be enjoyed chilled, straight up or on the
rocks. The blackstrap bitterness often associated
with many rums is totally absent, making
Prichard’s Crystal Rum the perfect mixer for
everyone’s favorite rum cocktail.
To make a
rum like this, we start with the finest table
grade, Grade A Fancy, molasses from the
plantations of Louisiana, and after a slow
fermentation to make sure every sugar molecule
possible is converted into alcohol, we distill it
the first time. Then a second time, remembering
every time it goes through the still it becomes
cleaner tasting, stripped of undesirable flavors.
Upon the fifth distillation, the last flavor
standing is a wonderful, almost buttery flavor. As
clean and pure as a super premium vodka,
Prichard’s Fine Rum is making its mark in the
industry and finding a place on the well stocked
bar.
|
 Prichards
Fine Rum
Join The Whiskey Rebellion
Mention rum
today and you may think of fruit juice and paper
umbrellas. Light on flavor, the tropical drinks of
today bear little resemblance to rum as it was
meant to be. We invite you to join the whiskey
rebellion and join us in celebration of the
American Spirit and its colorful history. As old
as our nation itself, rum played a role in shaping
the economic and political future of the New
England distillery centers. Made in copper pot
stills similar in design and using techniques of
the masters of old, Prichards' Fine Rum may be an
accurate recreation of that ancient spirit and
return to tradition of distilling hand crafted
spirits and rum as it was meant to be.
Made
With Good Water And The Finest Molasses
Everyone knows it takes good water to make the
finest spirits. That's why Prichards' Fine Rum
uses only crystal clear Tennessee spring water.
What folks do not know is that many rums are made
from black strap molasses, the bitter residue from
the processing of granulated sugar. To make
Prichards' Fine Rum, we use only premium, "Grade A
Fancy" molasses from the plantations of Louisiana.
Considerably more expensive, its mild flavor and
pleasant aroma are passed through the still
imparting a smooth and tasteful character to the
finished spirit.
|
 Prichards
Cranberry Rum 375ml
The most important thing to remember about
Prichard’s Cranberry Rum is it does not say
Cranberry Liqueur on the label. Cranberries have a
very delicate flavor, easily overpowered by other
flavors. This Cranberry Rum is bottled at 70 Proof
and made to stand up to ice as a stand alone
cocktail. As a liqueur, the alcohol is a dominate
flavor and while some folks may prefer it straight
up, most find pouring it over ice to be
preferable.
|
 Prichards
Crystal Rum 375ml
To make a rum like this, Prichard's starts with
the finest table grade, Grade A Fancy, molasses
from the plantations of Louisiana, and after a
slow fermentation to make sure every sugar
molecule possible is converted into alcohol, they
distill it the first time. Then a second time,
remembering every time it goes through the still
it becomes cleaner tasting, stripped of
undesirable flavors. Upon the fifth distillation,
the last flavor standing is a wonderful, almost
buttery flavor. As clean and pure as a super
premium vodka, Prichard’s Fine Rum is making its
mark in the industry and finding a place on the
well stocked bar.
|
 Prichards
Fine Rum 375ml
Mention rum today and you may think of fruit juice
and paper umbrellas. Light on flavor, the tropical
drinks of today bear little resemblance to rum as
it was meant to be. We invite you to join the
whiskey rebellion and join us in celebration of
the American Spirit and its colorful history. As
old as our nation itself, rum played a role in
shaping the economic and political future of the
New England distillery centers. Made in copper pot
stills similar in design and using techniques of
the masters of old, Prichards' Fine Rum may be an
accurate recreation of that ancient spirit and
return to tradition of distilling hand crafted
spirits and rum as it was meant to be.
Made
With Good Water And The Finest Molasses
Everyone knows it takes good water to make the
finest spirits. That's why Prichards' Fine Rum
uses only crystal clear Tennessee spring water.
What folks do not know is that many rums are made
from black strap molasses, the bitter residue from
the processing of granulated sugar. To make
Prichards' Fine Rum, we use only premium, "Grade A
Fancy" molasses from the plantations of Louisiana.
Considerably more expensive, its mild flavor and
pleasant aroma are passed through the still
imparting a smooth and tasteful character to the
finished spirit.
|
 Prichards
Key Lime Rum
|
 Pussers
Rum Blue
Rum and the sea are inseparable, and no rum is
more akin to the sea and the seaman than is
British Navy Pusser’s Rum. For more than 300
years, sailors of Great Britain’s Royal Navy were
issued a daily ration of rum by the Purser
(corrupted to "Pusser" by the Jack Tars). From
1655 to 1970 "Pusser’s Rum" was one of the few
daily comforts afforded those early seamen of
Britain's Navy as they fought across the globe to
keep the Empire intact and its sea lanes open.
British Navy Pusser’s Rum is the same superb
blend of five West Indian rums as served on board
Their Majesties’ ships for three centuries. Today,
it is still blended in accordance with the
Admiralty’s exacting specifications of 1810.
Pusser’s Rum was never sold or offered to the
public, and if a rum connoisseur managed to
acquire a tot or two, he saved it for a very
special occasion. It is said by connoisseurs to be
more like a fine brandy than a rum, with a full,
rich flavor and a smoothness which are
unsurpassed. It is a sipping rum, which, of
course, may also be mixed. Its full mellow flavor
comes through anything you might mix it with.
Either neat or mixed, you will notice and enjoy
the full, rich flavor of Pusser’s rum.
|
 Pussers
Rum 15 year old
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 Pussers
Rum 200ml Flask
Admiral Horatio Lord Nelson, Royal Navy, one of
the world's greatest fighting admirals, never lost
a major battle. At Trafalgar on October 21st,
1805, although outnumbered, he defeated the
combined navies of Spain and France. In this
fierce battle that would determine who ruled the
waves for the century that followed, Nelson sank
or captured 19 of the enemy while losing not a
single British ship. Unfortunately, at the age of
47, he was mortally wounded and died three hours
before the end of the battle with the knowledge
that victory was his. For the journey home, his
body was carried on board HMS VICTORY, his
flagship. Legend has it that to preserve it during
the long voyage, they placed him in a large cask
of Pusser's Rum. Upon arrival in England, it was
discovered that the jack tars (sailors) had
drilled a small hole at the base of the cask and
drank all the rum - thereby drinking of Nelson's
Blood. This term is still widely used today by
Navy and history buffs as their alternative name
for Pusser's Rum.
Pusser's is the same rum
that was issued on board ships of Great Britain's
Royal Navy for more than 330 years. The gold
medals won at the world's two most prestigious
wine & spirits competitions in 2001 and 2003
attest to its unsurpassed quality. Unlike most
other rums, Pusser's contains no artificial
flavouring agents. It is all natural.
THE
ROYAL NAVY TOASTS on the back of the flask are
those that have been offered for more than 200
years. They are still offered today at dinner on
board Royal Navy ships and shore installations.
The four flag signal to "SPLICE THE MAIN
BRACE!" was flown to signify a double issue of
rum. Today, to say to a friend, "Let's splice the
main brace!" is akin to saying, "Let's have a
drink!".
CAUTION - Due to small size
differences in the neck of the bottle and the cork
stopper, this product is prone to seepage during
shipment. We will make every attempt to ship the
product so it will not leak during transit but we
will not honor any claims for leaking bottles. Do
not order this product unless you agree to our
terms.
|
 Pussers
Rum 50ml. ~ Decanter
CAUTION - Due to small size differences in the
neck of the bottle and the cork stopper, this
product is prone to seepage during shipment. We
will make every attempt to ship the product so it
will not leak during transit but we will not honor
any claims for leaking bottles. Do not order this
product unless you agree to our terms.
|
 Pussers
Rum Admiral Nelson Decanter 1.0L
Decanters had their beginnings in the early naval
sailing ships, and it would have been an exception
to have found a captain's cabin without one - from
the smallest to the largest vessel. This decanter
has been designed and produced by Pusser's Ltd.,
bottlers of British Navy Pusser's Rum. For more
than 300 years, Britain's Royal Navy dispensed a
daily issue of Pusser's Rum on board their ships.
The U.S. Navy followed the same custom until its
rum issue was abolished in 1914. However, the
Royal Navy's tradition continued through July
31st, 1970, on which day the last "tot" of
Pusser's Rum was drunk officially on board Her
Majesty's Ships. Until recently, Pusser's Rum was
not available to the public. Now with the
Admiralty's permission, this superb rum is offered
commercially in glass bottles and in a Royal Navy
ceramic ship's decanter. The Royal Navy Sailors'
Fund, a naval charity, benefits from the sale of
the rum and the decanters. It was suggested that
Pusser's should undertake a similar project for a
U.S. naval charity, from whence the "John Paul
Jones" decanter project had its beginning.
Consequently, the U.S. Navy Memorial Foundation
receives a significant donation from the sale of
each U.S. Navy & Marine Corps Decanter. The next
time you purchase a bottle of rum, we ask that you
try our British Navy Pusser's Rum, sometimes
alluded to as "Liquid History." Its quality and
rich, distinctive flavour are unsurpassed. It's
our hope that you'll enjoy our rum, and the beauty
of this decanter, for many years to come.
CAUTION - Due to small size differences in the
neck of the bottle and the cork stopper, this
product is prone to seepage during shipment. We
will make every attempt to ship the product so it
will not leak during transit but we will not honor
any claims for leaking bottles. Do not order this
product unless you agree to our terms.
|
 Pussers
Rum John Paul Jones Decanter 1.0L
Decanters
had their beginnings in the early naval sailing
ships, and it would have been an exception to have
found a captain's cabin without one - from the
smallest to the largest vessel. This decanter has
been designed and produced by Pusser's Ltd.,
bottlers of British Navy Pusser's Rum. For more
than 300 years, Britain's Royal Navy dispensed a
daily issue of Pusser's Rum on board their ships.
The U.S. Navy followed the same custom until its
rum issue was abolished in 1914. However, the
Royal Navy's tradition continued through July
31st, 1970, on which day the last "tot" of
Pusser's Rum was drunk officially on board Her
Majesty's Ships. Until recently, Pusser's Rum was
not available to the public. Now with the
Admiralty's permission, this superb rum is offered
commercially in glass bottles and in a Royal Navy
ceramic ship's decanter. The Royal Navy Sailors'
Fund, a naval charity, benefits from the sale of
the rum and the decanters. It was suggested that
Pusser's should undertake a similar project for a
U.S. naval charity, from whence the "John Paul
Jones" decanter project had its beginning.
Consequently, the U.S. Navy Memorial Foundation
receives a significant donation from the sale of
each U.S. Navy & Marine Corps Decanter. The next
time you purchase a bottle of rum, we ask that you
try our British Navy Pusser's Rum, sometimes
alluded to as "Liquid History." Its quality and
rich, distinctive flavour are unsurpassed. It's
our hope that you'll enjoy our rum, and the beauty
of this decanter, for many years to come.
CAUTION - Due to small size differences in the
neck of the bottle and the cork stopper, this
product is prone to seepage during shipment. We
will make every attempt to ship the product so it
will not leak during transit but we will not honor
any claims for leaking bottles. Do not order this
product unless you agree to our terms.
|
 Pussers
Rum Nelson Blood Flagon
Ceramic flagons like this one, but slightly larger
having a capacity of one-Imperial gallon, were
used to carry and store rum on board ships of
Great Britain's Royal Navy from the late 1800's
through July 31st, 1970 on which date the daily
issue of rum was terminated. The navy's flagons
were encased in a tightly hand-woven willow basket
to reduce breakage, whereas this Pusser's version
has been decorated to salute one of the world's
greatest fighting admirals, Horatio Nelson. Two
hundred years following the event that created it,
the term "Nelson's Blood" still remains a vital
part of the lexicon of the seaman and the Royal
Navy - in continuous service since the days of
Henry VIII from the year 1525.
|
 Pussers
Rum Yatching Decanter
|
 Pyrat
Planters Pistol Rum 375ml
PYRAT rums are blended and produced on the island
of Anguilla in the British West Indies. In
addition to the current facility Anguilla Rums is
building an authentic stone rum blending complex
on the beach at Road Bay, Anguilla. Rum has always
played an important role in Anguilla's history.
HISTORY
CJ Planter, as a wily young
English sailor, jumped ship on a remote Caribbean
island somewhere in the late 1800s. He soon fell
in love with a beautiful young island girl
reported to be the illegitimate daughter of a
prominent cane grower. Rumor holds that she was
conceived one wild full moon carnival night from a
rum impassioned affair. The grower became quite
fond of CJ and treated him as a son. Through
mysterious circumstances, the kindly old grower
died one night in a fire at his plantation house.
Unbeknownst to the community, the old planter
having no immediate family, willed his holdings to
CJ and his Caribbean wife. CJ's mother in law,
rumored to dabble in magic and witchcraft,
suggested to her daughter that the island needed a
fine local rum. CJ and his wife built the first
rum factory on the island. Their rum became highly
prized throughout the Caribbean and Europe, often
being hoarded and traded by famous pirates and
merchant seamen. Many said that the rum held
mystical powers. CJ, having traveled extensively
before finding his home in the Caribbean, knew
that rum had originated in the Orient.
Subsequently, it was decided that they needed a
mascot for their new rum. CJ being a poet and
philosopher by nature, reasoned that their mascot
should be HOTI (pronounced Ho-Tie), the famous Zen
patron saint and protector of little children,
fortune tellers, and bartenders. Coincidentally
this created the perfect irony, since many of
their discerning customers were the worldly and
infamous pirates and rogues of the day.
Over time their most famous brands became Planters
Gold Pyrat XO Reserve and Pyrat Cask 23. Anguilla
Rums, Ltd. strives to bring you the original
blends and formulas as created by CJ and his
beautiful Caribbean wife. Anguilla Rums, Ltd. is
committed to creating ultra premium and uniquely
delicious rums. We sincerely hope you enjoy our
fine products.
The "Pistol" bottle and
blend are similar in flavor to the Planters Gold -
Pyrat XO Reserve. It is slightly lighter in body
and very drinkable. The Pyrat "Pistol" was
inspired by a bottle size often carried on old
English sailing ships. It makes a great fun gift.
|
 Pyrat
Planters Rum Cask 1623
LOCATION
PYRAT rums are blended and
produced on the island of Anguilla in the British
West Indies. In addition to the current facility
Anguilla Rums is building an authentic stone rum
blending complex on the beach at Road Bay,
Anguilla. Rum has always played an important role
in Anguilla's history.
HISTORY
CJ Planter, as a wily young English sailor, jumped
ship on a remote Caribbean island somewhere in the
late 1800s. He soon fell in love with a beautiful
young island girl reported to be the illegitimate
daughter of a prominent cane grower. Rumor holds
that she was conceived one wild full moon carnival
night from a rum impassioned affair. The grower
became quite fond of CJ and treated him as a son.
Through mysterious circumstances, the kindly old
grower died one night in a fire at his plantation
house. Unbeknownst to the community, the old
planter having no immediate family, willed his
holdings to CJ and his Caribbean wife. CJ's mother
in law, rumored to dabble in magic and witchcraft,
suggested to her daughter that the island needed a
fine local rum. CJ and his wife built the first
rum factory on the island. Their rum became highly
prized throughout the Caribbean and Europe, often
being hoarded and traded by famous pirates and
merchant seamen. Many said that the rum held
mystical powers. CJ, having traveled extensively
before finding his home in the Caribbean, knew
that rum had originated in the Orient.
Subsequently, it was decided that they needed a
mascot for their new rum. CJ being a poet and
philosopher by nature, reasoned that their mascot
should be HOTI (pronounced Ho-Tie), the famous Zen
patron saint and protector of little children,
fortune tellers, and bartenders. Coincidentally
this created the perfect irony, since many of
their discerning customers were the worldly and
infamous pirates and rogues of the day.
Over time their most famous brands became Planters
Gold Pyrat XO Reserve and Pyrat Cask 23. Anguilla
Rums, Ltd. strives to bring you the original
blends and formulas as created by CJ and his
beautiful Caribbean wife. Anguilla Rums, Ltd. is
committed to creating ultra premium and uniquely
delicious rums. We sincerely hope you enjoy our
fine products.
BLENDING AND AGING
Over the last 10 years Anguilla Rums has
negotiated the purchase of delicious aged rums
from some of the Caribbean's finest rum producers.
These high quality rums are carefully and uniquely
blended and aged in special imported oak barrels.
Anguilla Rums blends its rums for uniqueness of
flavor, body, aroma and color. Various aged rums
are used for each blend.
PYRAT "CASK 23"
This is a very fine aged dark amber rum
similar in color and body to a rare cognac. "Cask
23" is a rare limited production rum. It is
packaged in an incense cedar box and a numbered
hand blown decanter. Great for sipping along with
a fine cigar.
|
 Pyrat
Planters XO Rum
This rum is blended to be elegantly smooth and
delicious. Its amber color indicates its flavorful
sippability. It is blended to be enjoyed over ice
with a twist of lemon or combined with almost any
high quality mixer.
|
Pyrat
White Rum
|
 Redrum
REDRUM is distilled from Virgin Island sugarcane
and infused with natural flavors of mango,
pineapple, coconut and berries.
Three-D
Spirits recommends drinking REDRUM just like you
would normally drink rum -- mixed with fruit
juices, sodas, or blended in exotic foo-foo drinks
-- as it simply makes your favorite cocktails
taste better. You also may enjoy REDRUM straight
or on the rocks.
|
 Rhum
Barbancourt 15 year
Age 15 years.Selected from the private stock of
the Gardere family, a limited quantity is
relaeased each year and made available to
connoisseurs. The "cognac of rums" The Rhum
Barbancourt plant was founded in 1862 by the
Gardere family and thus began the distillation of
the world’s finest Haitan rum.
Rhum
Barbancourt is a superior premium dark rum
distilled twice in copper pot stills. It is them
barrel aged in white oak barrels. Unlike other
island rums, Barbancourt is made directly from
sugar can juice, pressed from hand-cut locally
grown cane.
|
 Rhum
Barbancourt 3 Star - 4 year old
Rhum Barbancourt is a distinctively unique rum,
pot-stilled from fresh surgar cane juice and aged
in oak casks in a method similar to the finest
cognacs.
|
 Rhum
Barbancourt 5 Star - 8 year old
Aged 8 years. A full bodied premium "Reserve
Speciale" dark rum with a velvety quality. Will
enhance any rum drink.
Gardere family and
thus began the distillation of the world’s finest
Haitan rum. Rhum Barbancourt is a superior premium
dark rum distilled twice in copper pot stills. It
is them barrel aged in white oak barrels. Unlike
other island rums, Barbancourt is made directly
from sugar can juice, pressed from hand-cut
locally grown cane.
|
 Rhum
Barbancourt White
Rhum Barbancourt is an especially fine rum,
pot-stilled from fresh sugar cane juices to create
a uniquely smooth taste to be enjoyed on the
rocks, or with your favorite mixer.
|
 Rhum
Clement Rum Creole Shrub
Rhum Clément Liqueur Creole Shrubb is highly
regarded vibrant orange rhum-based liqueur – long
since known as the “best kept secret on the island
of Martinque.” Creole Shrubb is perfect alone neat
or on the rocks; or ideal in Cosmopolitan martinis
and Margaritas.
|
Rhum
Clement Rum Cuvee Homere
|
 Rhum
Clement VSOP Rum
The heirs of the H. Clement Estate holders of a
longstanding tradition in the making of natural
rum through the distilling of pure sugar cane
crush offer a wide variety of white rums all
certified with the Appellation d'Origine Controlee
Martinique and produced according to the
time-honored methods of their founder Homere
Clement. Carefully prepared and stored on the
Clement Estate, this rum results from a selection
of the finest eau-de-vie by their Cellar Master.
This fine rum stands out for its superb mahogany
color, roasted cocoa bean aroma and its smooth,
mellow character.
|
 Rhum
Clement White Rum
The special variety of rum known as "Premier
Canne" is made starting from a fine selection of
the best distillations carried out by Clement's
Cellar Master. This rum is highly rated for its
outstanding quality because only premium sugar
cane are chosen, it is distilled in Clemen'ts
creole column and for its slow mellow maturation.
It has a full-bodied character with a smooth
fruity aroma.
|
Rhum
St James Amber Rum
|
 Rogue
Brewery Dark Rum
Deep amber in color. Toffee, stemmy oak, and
nutmeg aromas... sweet and sour medium-bodied
palate with toffee, roasted nuts, and spice.
Finishes with a nutty, spicy fade and peppery
alcohol.
|
 Rogue
Brewery White Rum
Clear with a faint straw cast. Jumbled cotton
candy and lower alcohol aromas are prosecco-like.
A soft brisk entry leads to a dryish light-to
medium-bodied palate with butter cream and peppery
spice flavors. Finishes quickly with a hot,
peppery, vanilla fudge fade. An unusual assortment
of flavors that might add a radical twist to
conventional cocktails.
|
 Ron
Barrilito 2 star Rum
Established in 1880 by Eng. Pedro F. Fernandez in
the "Hacienda Santa Ana" at Bayamon, Puerto Rico.
For over 100 years, the Fernadez family has
manufactured "Ron del Barrilito" at the place of
origin, using the same name, formula and aging
process. This special rum is a blend of rums aged,
each undisturbed, from 6 to 10 years in charred
oak barrels. Enjoy its unique, smooth mellow
flavor by sipping, in a snifter, or enjoy it
straight, with a splash of water, over ice, before
or after dinner.
|
 Ron
Barrilito 3 star Rum
Established in 1880 by Eng. Pedro F. Fernandez in
the "Hacienda Santa Ana" at Bayamon, Puerto Rico.
For over 100 years, the Fernadez family has
manufactured "Ron del Barrilito" at the place of
origin, using the same name, formula and aging
process. This special rum is a blend of rums aged,
each undisturbed, from 6 to 10 years in charred
oak barrels. Enjoy its unique, smooth mellow
flavor by sipping, in a snifter, or enjoy it
straight, with a splash of water, over ice, before
or after dinner.
|
 Ron
Botran Anejo Rum
Dark amber hue. Sweet apricot and spice nose. A
silky entry leads to a lush, off-dry,
medium-bodied palate with fine dried fruit, cedar
and molasses flavors. Finishes with a smooth,
smoky, wood note.
|
Ron
Botran White Rum
|
 Ron
Botron 12 Year Anejo Rum
|
Ron
Diaz Rum 151 proof 1.0L
|
 Ron
Pampero Anniversario Rum
"Dark chestnut. Full bodied. Reminiscent of
butterscotch, pipe tobacco, coffee, black walnut.
Rich, creamy texture. So smooth and deep, one may
be tempted to use a spoon. Has a buttery, thick
feel with lovely, baked, layered flavors. A world
class, slow sipping spirit. Just match it with a
rich Churchill!" - Rated 96, Beverage Tasting
Institute (www.tastings.com)
|
 Ron
Rico Gold Rum
|
 Ron
Rico Gold Rum 1.0L
|
 Ron
Rico White Rum
|
 Ron
Rico White Rum 1.0L
|
Ron
Rio Light Rum
|
Ron
Rio Light Rum 1.0L
|
 Ron
Viejo de Caldas Rum
Ron Viejo de Caldas is a classic 3 year old rum,
unique in its characteristics and enjoyed by th
sophisticated palate. It is ideal in traditional
rum drinks and maintains its character in cocktail
combinations.
|
 Ron
Zacapa Centenario Rum 15 Year Old
Highly regarded among rum drinkers around the
world, the smooth sweet flavor of this rum has
become a standard in the industry since it began
to be exported. Distilled from sugar cane syrup,
Zacapa is a rum to look for.
|
 Rum
Jumbie
Rum Jumbie Liqueur is an exotic blend of aged
Caribbean rum with hints of tropical orange,
lemon, and passion fruit; accented by delicate
spices. Rum Jumbie originates from an old
Caribbean recipe that spent many years hidden in
the remote caves of a sugar plantation. The recipe
was safe there, for the residents feared entering
the dark alcoves in belief that celestial spirits
or,"Jumbies," were trapped inside. Legend says
that these,"Jumbies," were believed to inhabit
those who enjoyed rum, hence the name, "Rum
Jumbie." These boisterous individuals were famous
for dancing to the beat of the conga drums until
dawn. Today, Rum Jumbie Liqueur pays homage to
Jumbies and conga drummers with its unique
sculpted figurine bottle that contains this
harmonious tropical spirit.
|
 Sailor
Jerry Spiced Rum
Sailor Jerry Collins is the most famous tattoo
artist of all time. He was the first to go to
Japan to learn the sacred art of tattooing back in
the 20's. He set up shop in the 30's tattooing
sailors with his distinctive designs. Sailor Jerry
Spiced Navy Rum is based on Sailor Jerry's own
personal recipe. It's higher in proof and spiced
with a hint of cherry. Strong, but goes down
smooth.
|
Samba
Cachaca
|
San
Juan Dark Rum
|
San
Juan Dark Rum 1.0L
|
San
Juan Spiced Rum
|
San
Juan Spiced Rum 1.0L
|
San
Juan White Rum
|
San
Juan White Rum 1.0L
|
 Santa
Teresa 1796 Solera
Master of rums and our flagship, Santa Teresa 1796
results from a careful blend of Santa Teresa’s
finest aged spirits, ranging from 4 to 35 years.
Presented to the market in 1996 for the
bicentennial of the county property, it is the
fruit of our ancestral tradition. Santa Teresa
1796 is the first of the premium anejo rums in the
world to be aged in the old Solera thod that
combines barrel and cask “crianzas”, followed by a
cascade process. These factors, along with the
lightness ensured by good aging, provide it with a
mature body and turn 1796 into an exceptional
product. With an amber color and a fruity aroma,
its taste is complex while also gentle. Santa
Teresa 1796 has a firm body and is delicate and
elegant rum, which reminds the essence of the oak
in which it was aged. Best of all rums, Santa
Teresa 1796, is ideal straight.
|
 Santa
Teresa Gran Reserva Rum
The product is of ingenious blending of first
quality rums, aged in oak barrels and casks for 2
to 5 years, Gran Reserva is emblematic of Santa
Teresa rum in Venezuela and the favourite of the
younger consumer.
The high purity and
quality of the process endow this smooth aged
golden rum with light aromas and a fruity and
mature flavour, while being firm and smooth on the
palate.
|
 Santa
Teresa Orange Rhum Liqueur 375ml
A rum liqueur, Rhum Orange is the perfect blending
of the finest rums aged for 2 years with as
exquisite orange peal maceration. With its
splendid golden amber color, its fragrant aroma
reveals the scent of oranges. Its body is silky
and refined, but with the palate the softness and
firmness ensure its distinction.
Enjoy it
on the rocks or straight from the freezer.
|
Scarlet
Ibis Rum
|
 Sea
Wynde Rum
Sea Wynde a rum most rare. Only aged pot still
rums from Jamaica and Guyana are used to create
this remarkable spirit. The casks are individually
selected and carefully married to achieve a rum of
great complexity and superb quality. This costly
and time-consuming process has been used by
British Royal Navy rum brokers since 1700 to
create their finest rums. Sea Wynde has a bouquet
and flavor that are unique and immensely
satisfying. One sip will spoil you for all other
rums.
The unmistakably juicy and unique
aroma of jack fruit is the first to show,
underlining the trademark pungency of traditional
naval pot still rum. This fruitiness is lifted by
a sweet oiliness not only molassed, but possessing
a slightly sharp toffee-apple complexity.
Meanwhile, the oak, revealing some good age,
offers a subtle bourbony feel. All these aromas
are layered, yet so vivid that they intertwine for
a truly beguiling three-dimensional complexity.
Unquestionably the most complex nose to be found
in any commercial rum in the world. Fat, fulsome
and sweet from the very moment it hits the mouth,
the oils coat and lubricate every tastebud. An
enormous raisiny, Christmas pudding fruitiness
ensures a mouth-watering start before the most
delicate medium roast Jarva/Blue Mountain coffee
richness formulates as well as soft honey and
licorice. In the background, a controlled
explosion of pepper spice adds even further depth.
Some hints of vanilla and vaguely bourbony oak
remind you of the age while that soft but
limpet-like oiliness guarantees a finish of almost
unbelievable length and unfathomable complexity.
As the intensity fades slightly, the jack fruit
reappears with the toffee-fudge and dovetails with
the honey and vague saltiness. A sweet finale in
keeping with the nose and main thrust of rum, but
the oak ensures the bitter-sweet balance that the
complexity that has gone before demands. Though
there is a pungency on both the aroma and the
palate, the honeyed backbone and weight of oaky
coffee guarantees extraordinary depth and
complexity. A connoisseur's tot that will
re-define people's perception of rum.
|
Shango
Rum
|
 St.
James Extra Old Rum
A lovely, noble, precious mahogany colour and
heady, exotic aromas that are rich in mystery. An
absolute jewel which will surprise you by its
aromatic complexity attesting to the long ageing
process three to six years in small oak casks.
Rich and boasting great balance between
caramelized and woody notes, when tasted it will
reveal its flavours of fresh fruit (plum), dried
fruit (prunes, almonds, walnuts) and hints of
vanilla.
The perfect after-dinner drink, it
is best tasted in a brandy glass that you have
slowly warmed in your hands to allow it to release
its most subtle scents.
|
 St.
James Hors D'Age Rum
More than two centuries of experience and
tradition have gone into this subtle blend of
carefully selected Old Rums. This rum spends
between six and ten years in 180-litre oak casks,
and is permanently monitored, inspected and
adjusted by St. James cellar masters.
|
 St.
James Royal Amber Rum
St. James Royal Amber Rum - Wars, discoveries,
pirates, colors and adventures : our imagination
is full of stories mixing legends and reality. In
Martinique since 1765, the Rum Saint-James finds
its roots in a real story that nourished a legend.
Therefore, you can find a bit of history, a bit of
the Caribbean in each bottle of Rum Saint-James.
|
Stroh
Jagertee 1.0Liter
|
 Stroh
Original Rum 80
160° proof - 80% Alc./Vol. HOT • HOT • HOT A Drop
of Austrian Culture?
YES, with 160° proof
this Austrian spiced rum enjoys great popularity
through its inimitable flavor, characteristic
taste and unique quality.
The millions of
bottles bought each year all over the world are
proof of the growing popularity of this Austrian
spiced rum. Top chefs and millions of households
use Stroh 80 for the finishing touch on delicate
desserts, pastries, in coffee, tea or hot
chocolate. Stroh's special aromatic flavor will
also enhance a whole variety of other long drinks.
|
 Tanduay
Dark Rum
This rhum reflects the hallmark of Tanduay's rich
and lively heritage. The ageing process of this
extra special blend is extended for five long
years. As a result, the aged rhum reveals a lush
shade of mahogany and a lasting aroma of sweet
nutty and smoked flavor. |
 Ten
Cane Rum
10 Cane is a luxury rum created from the first
pressing of virgin Trinidadian sugar cane, not
molasses. 10 Cane is craftedby experts at Moet
Hennessy, the world's premier luxury spirits
producer.
10 Cane is created from the first
pressing of a specially grown sugar cane. The
remaining cane is then discarded. Distillation
takes place in Trinidad using French pot stills.
The spirit is then aged in French oak "just the
right amount of time."
|
Tommy
Bahama Golden Sun Rum
|
Tommy
Bahama White Sand Rum
|
 Tortuga
Banana Rum
The tropical taste of banana enhances this mellow
rum - a tasty mixer or to enjoy on the rocks. 80
proof
|
Tortuga
Coconut Rum
So smooth to enjoy sipping or intensify the flavor
of you favorite Coladas. 80 proof
|
 Tortuga
Gold Rum
Enjoy the Spirit of the Islands! Tortuga's unique
aged oak barrel process gives this rum its deep
mellow flavor, and fine medium body to achieve one
of the most enjoyable spirits produced in the
Caribbean. 80 Proof 40% Alcohol. Blended from
5-year stock of rum.
|
 Tortuga
Light Rum
Award winner of the Caribbean Rum Taste Test 1998.
Its subtle flavor, and delicate aroma is the
result of an intricate process which creates this
fine rum. Extracted from tropical sugar canes. It
is easy on the palate, and won't overpower mixers
or colas. 80 Proof 40% Alcohol 3 year old rum.
|
 Tortuga
Spiced Rum
A blend of allspice, cinnamon and other island
spices - enjoy it straight or the perfect addition
for rum punch and other crateive concoctions. 80
proof
|
 Toucano
Gold Cachaca 1.0L
RUM TOUCANO * Rum Toucano is a type of rum from
Brazil known as a Cachaca rum. Cachaca is to
Brazil what tequila is to Mexico: the national
beverage. Cachaca is produced from the first pure
crush of the sugar cane--the whole juice--as
opposed to being made from molasses, the
by-product of the industrial refining of sugar,
and the base of most rums. Ypioca of Fortaleza,
the oldest Cachaca distillery in Brazil, produces
Rum Toucano. The Telles family has operated their
distillery in the tropical state of Ceara near the
Amazon since 1846. Cachaca is far and away the
most popular drink in Brazil. Rum Toucano is
different from the average Cachaca because it is
aged for two years in casks of oak and balsam,
giving it a smoothness lacking in other Cachacas.
Local craftsmen hand-weave the cane packaging from
carnauba palm fronds. Rum Toucano uses
post-consumer or renewable resources in all
packaging and printed materials. The brand's
owners maintain a sustained interest in a healthy
environment and in the welfare of the Brazilian
rainforest. In concert with leading conservation
groups, funds from sales of Rum Toucano help to
replant deforested areas of the rainforest.
|
 Trapiche
Rum Silver
|
 Uma
cachaca 1.0L
Pure double-distilled drinking pleasure. Use it as
a mixer for cairpirinha or as a substitute for
tequila in a Margarita. Also use it in place of
vodka or gin for a special Brasilian martini. Any
way you mix it, it always comes out on top.
|
 Uma
Gold cachaca
Double-distilled but like the name implies, it has
a golden hue and is aged longer for a smoother
ending. By all means mix it into your favorite
cocktail, but this is one cachaca you can take on
the rocks or as a straight shot.
|
 Villa
Velho Cachaca
|
 Viscaya
VXOP Rum Cask 21
Brown rum distilled from fresh sugar cane juice.
Aged in used whisky and bourbon barrels. Bottled
at 40 % alcohol by volume.
|
 Voodoo
Spiced Rum
VooDoo Spiced Rum. The Only premium Spiced Rum
made from 100% "aged" Virgin Island Rum and all
Natural spices. Enjoy the Rich, Full Flavor of
this exceptionally smooth tasting rum.
|
 Westerhall
Plantation Rum
A delightful, smooth-sipping rum, that owes its
unique character to a lengthy time-honoured
process. First we make a "flavour rum", distilled
in copper kettles from the juice of sun-drenched
sugar cane, and then carefully blend it with our
golden "smoothing rum" which has been aged in oak
casks to gentle perfection. The result: Westerhall
Plantation Rum - a supreme rum, celebrated by all
who try it.
|
 Whalers
Big Island Banana Rum
The classic Hawaiian Rum, white and wonderful.
Triple-distilled for pure flavor.
|
 Whalers
Dark Reserve Rum
The distinctive dark rum that is expertly aged in
wooden casks for a superb classic taste. |
 Whalers
Great White Rum
The Whaler's rum label was developed using
time-tested recipes from the old rum makers of the
Island of Maui. In keeping with tradition, these
Hawaiian-style rums are still aged in oak casks
and are the only premium rums flavored with a
whisper of tropical vanilla--obtained exclusively
in the rich fields of Madagascar. All Whaler's
recipes boast a hint of this highly recognizable
taste, combined with an enticing blend of exotic
spices.
Whaler's Rare Reserve Dark is a
superior dark rum, expertly aged in wooden casks
with a superb classic taste.
|
 Whalers
Hawaiian Spiced Rum
The Whaler's rum label was developed using
time-tested recipes from the old rum makers of the
Island of Maui. In keeping with tradition, these
Hawaiian-style rums are still aged in oak casks
and are the only premium rums flavored with a
whisper of tropical vanilla--obtained exclusively
in the rich fields of Madagascar. All Whaler's
recipes boast a hint of this highly recognizable
taste, combined with an enticing blend of exotic
spices.
Whaler's Hawaiian Spiced uses
purely Hawaiian recipes and combines smooth, rich
rum with a delicate blend of exotic spices from
the distant tropics.
|
 Whalers
Killer Coconut Rum
Rich, natural coconut rum and pure vanilla come
together in the world’s smoothest rum for all out
killer taste. |
 Whalers
Orignal Dark Rum
Taste the spirit of Hawaii in this amazingly rich,
incredibly smooth dark rum. First developed many
generations ago, it makes almost any tropical
concoction complete. It is the perfect topping
rum.
|
 Whalers
Pineapple Paradise Rum
The classic Hawaiian Rum, white and wonderful.
Triple-distilled for pure flavor.
|
 Whalers
Vanille Rum
The Whaler's rum label was developed using
time-tested recipes from the old rum makers of the
Island of Maui. In keeping with tradition, these
Hawaiian-style rums are still aged in oak casks
and are the only premium rums flavored with a
whisper of tropical vanilla--obtained exclusively
in the rich fields of Madagascar. All Whaler's
recipes boast a hint of this highly recognizable
taste, combined with an enticing blend of exotic
spices.
Whaler's Vanille (say "Van-ee")
combines Whaler's triple-distilled Great White rum
with pure, rich vanilla flavor for the world's
only true vanilla rum.
|
 Wray
& Nephew Overproof Rum
To the uninitiated, Wray & Nephew White Overproof
Rum is merely the top-selling high strength rum in
the world. In its native Jamaica, however, this
crystal-clear rum is legendary. In the country
known for its rum, it is the rum of choice. In
fact, it currently accounts for more than 90% of
all rum sold in Jamaica. It is equally enjoyable
in an authentic Jamaican rum punch, a Mai Tai, a
daiquiri, or in any popular mixer. It is also the
“secret ingredient” in many proprietary and
signature drinks found all over the world.
|
 Ypioca
Cachaca
(ka-SHA-sa).Cachaça is the national spirit of
Brazil, the spirit of Carnival, the spirit of a
country enjoying life. Like rum, Cachaça is a
product of sugar cane and has a character somewhat
similar to, though drier, than white rum. Where
rum is produced from the molasses made from the
sugar cane, Cachaça is produced directly from the
juice of the cane. Ypióca Cachaça, the largest
selling brand in Brazil, is produced only from the
first crush. Locals drink Cachaça neat in small
shot glasses. Others prefer a mix of Cachaça with
lemon, passion fruit, tamarind, sugar and ice in a
drink called a batida. But most visitors to Brazil
become familiar with Cachaça as the essential
ingredient in a Caipirinha, the national drink of
Brazil (recipe below).
You may want to
treat yourself and your guests to a taste of Rio,
a taste of Cachaça!
Caipirinha 1 lime in 4
pieces 2 1/2 ounces Cachaça 1 to 2 Tbs. fine cane
sugar Crushed Ice Crush the pieces of lime with
the sugar thoroughly in a tumbler, add the ice,
Cachaça, and stir or shake well. The lime pieces
should remain in the glass.
|
 Ypioca
Cachaca Oura
Cachaça distilled from sugar-cane aged at least 02
(two) years in barrels of balsam wood, for the
type Ouro, acquiring special taste and bouquet.
Conditioned in bottles covered with handmade
packing of carnauba straw.
|
 Ypioca
Cachaca Prata Wicker
Cachaça distilled from sugar-cane aged at least 02
(two) years in barrels of freijó (special wood of
Brazil), for the type Prata, acquiring special
taste and bouquet. Conditioned in bottles covered
with handmade packing of carnauba straw.
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©
Copyright Rum Runner Press, Inc. 2011. All rights reserved. |
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Everything you need to know about rum
What is rum?
Rum is the alcohol obtained from the distillation of fermented sugarcane
by-products, such as juice, molasses and sugar. Most of the rum produced
around the world is made from molasses, with only a minority being made from
sugarcane juice, usually in the French West Indies.
Once selected, the sugarcane by-products are combined with water and
yeast to allow for fermentation. During fermentation, sugar is converted
into alcohol and carbon dioxide is released. The resulting “wash” is then
ready to be distilled.
Rum types based on raw material used:
Sugarcane Juice: many French rums (rhums) are made from
100% sugarcane juice, which is then fermented, distilled and aged. These
rums tend to contain a high level of floral/herbal aromas and clearly
differentiated from molasses-based rums. In French-speaking rum-producing
countries, rums made from sugarcane juice are known as "Rhum Agricole," to
differentiate them from "Rhum Industriel," which is made from molasses.
Molasses: when sugar processing
plants extract sugar from the sugarcane juice, they boil the juice until
crystals start to form, leaving behind a thick liquid known as molasses.
Depending on how long they boil the juice and how much sugar they take out,
one is left behind with Grade A Molasses (highest quality - highest
percentage of fermentable sugar left), Grade B Molasses (slightly lower
quality than Grade A), Grade C Molasses, Grade D Molasses and, finally,
Black Strap Molasses (lower quality). The better rums in the market are made
using higher quality molasses because they container a higher percentage of
fermentable sugars and a lower percentage of chemicals (used to extract
sugar crystals) that can interfere with yeast during the fermentation of the
molasses.
Other: a couple of
distilleries (in Eastern Europe, possibly elsewhere) have distilled alcohol
from fermented sugar beet extracts and have attempted to sell the resulting
alcohol as Rum. Fortunately they have faced opposition from larger markets
and have not been able to export the product as such. Sugar beets, a member
of the Chenopodiaceae family, are a great source of sucrose and a viable
alternative to sugarcane when the goal of cultivation is obtaining sugar as
a final product (sugar from sugar beets accounts for about 30% of the
world's production). As of the time of this writing, there are no countries
in the world which have passed legislation allowing for alcohol made from
fermented sugar beets to be labeled and sold as rum.
Rum is made exclusively from sugarcane or its byproducts, anyone telling you
otherwise is lying to you.
Rum types based on fermentation method:
Natural Fermentation: Natural fermentation is similar to
the process used in the beer industry to make Lambic-style beer.
Distilleries rely on wild, naturally occurring yeast, present in the air and
in the cane juice to convert the sugars (sucrose) in the mash into alcohol.
Natural fermentation takes place in open containers to maximize the exposure
of the mash to the air. This type of fermentation, depending on the size of
the vat, can take from one to two weeks, and the results are not always 100%
duplicable.
Controlled Fermentation (batch): In this
method, a particular strain of yeast, which is usually guarded as one of the
distillery’s most valuable assets, is introduced into the mash and allowed
to perform its job. To reduce the risk of natural fermentation from
occurring, the controlled yeast is first mixed with a small batch of the
mash, in some cases just a couple of ounces. Next, the yeast is allowed to
multiply and reach a predetermined concentration. This starter is mixed with
a larger amount of liquid, around a gallon, from the mash. This process is
repeated two or three times until a large amount of highly concentrated
starter is achieved, which is then added into the large fermentation tanks.
Controlled fermentation done in this way usually takes only two to three
days and the results are very predictable and reproducible.
Controlled Fermentation
(continuous): One of the latest trends in the world of fermentation is that
of fermenting in a continuous process rather than in batches. As the name
implies, this method consists of a main fermentation tank that continuously
receives a stream of diluted molasses. While the influx of molasses keeps
the yeast thriving in the medium, an equal amount of liquid is extracted
from a different place in the fermentation tank, already “digested” and
ready to be distilled. While the concept of continuous fermentation is
relatively new to the rum industry, it is not so in other fields, such as
the medical industry. An early continuous process was a vinegar generator in
which acetobacter attached to wood shavings inside a container with one
opening on top and another one at the bottom. Trickling a sugar solution
down through the container packed with the wood shavings produced vinegar.
The acetic acid discourages contamination at conditions where the
acetobacter thrive.
Rum types based on distillation method:
Pot Still: These are the earliest distillation devices
(also used in the production of Brandy and Scotch). A basic pot still
consists of three parts: the kettle, where the liquid mixture is boiled, the
condenser, which cools down the vapors coming from the kettle, and the
gooseneck, which connects the kettle to the condenser. The liquid obtained
from this type of distillation is also known as “single distillate,” since
it is processed through the still only once. Typically this liquid is
processed a second time, thus producing a “double distillate” which is
cleaner and stronger than the single distillate. Several distilleries have
taken this a step further by running the distillate a third, even a fourth
time through the still, obtaining a cleaner, stronger, more rectified spirit
at the end of each run. Because the amount of liquid that can be distilled
at one time with a pot still is limited to the size of the kettle,
distillers employing this method must perform their work batch by batch,
which is a very labor intensive process (the kettle must be cleaned in
between batches).
Column Still:
The continuous distillation system was created in an attempt to make the
distillation process more consistent. It also reduced the amount of work
required to process each batch, thus allowing for higher volumes of alcohol
to be produced. A distillation column is constructed much like a vertical
maze, made up of a number of horizontal trays placed at different levels
throughout the column. Here the fermented liquid mixture is introduced into
the column at its highest level while steam is introduced at its lowest
level. As the liquid makes its way down the column, it is heated by the
surrounding steam, and the alcohol in the mix is vaporized. Once it reaches
the bottom of the column, the “wash” contains no alcohol and is removed
through a release valve. The saturated steam is collected from the top of
the column and is then cooled down, allowing it to condense. Depending on
the type of alcohol desired, column still operators will employ several
columns, each one feeding the next, each one producing a cleaner, stronger,
more "rectified" spirit.
Rum types based on age:
Unaged: Technically, unaged rum is not rum, but rather
aguardiente, which is ethyl alcohol with or without a lot of congeners,
depending on the distillation method. There have been claims by some
companies that their products are "bottle-aged" or "aged in stainless steel
containers." Both of these mean the alcohol is unaged, as only time spent
inside a wooden barrel constitutes as aging.
Rum
does not age in stainless steel containers or glass bottles, contrary to
claims made by some creative marketers and misinformed writers.
Aged: The age of a rum refers
exclusively to the amount of time the rum spent inside a wooden (typically
oak) barrel prior to bottling. In the USA, if a rum label displays an age
statement, by law this age has to be that of the youngest rum in the blend
(if the rum is blended). In Europe, the same rum's label can instead display
the age of the oldest rum in the blend (if the rum is blended). Some
countries allow barrels in their aging warehouses to be refilled, which
reduces the amount of airspace and thus reduces the amount of rum lost to
evaporation. Other countries do not allow refilling, resulting in higher
evaporation losses each year. Age alone is not an indicator of quality, as
climate (natural and artificial) dictate how the rum interacts with the
barrel while in the aging warehouses. Knowing where a rum comes from, the
laws of that country, and the age statement (if one is provided) on the
label, are all pieces of the puzzle needed to fully understand a rum's
character.
Rum types based on blending technique:
Single Barrel: In its purest form, a Single Barrel Rum is
one where each bottle of finished product is clearly identified with the
barrel that it was filled from. Depending on the laws of the country, some
barrels may be close to full (if the laws allow for refilling the barrels)
or may be at 70-80% capacity. A typical 200 liter barrel will yield at most
22 cases of 12 750ml bottles each. Because barrels tend to vary a lot
between them (due to tannins, resins, etc.), each lot will have
characteristics that make it unique and different from other lots. Some
companies empty hundreds of barrels of rum into a large mixing wooden vat,
where the rum rests for weeks or months before being bottled, calling the
resulting product a "single barrel", referring to the mixing vat, rather
than to the individual barrels.
One good example of
a Single Barrel rum is Cruzan's Single Barrel.
Solera: The Solera method is sometimes employed in the
blending of rums. Originally developed by the Spanish and often used in the
production of Sherries, it consists of a series of barrels placed in long
rows, stacked four, five or more levels high, each row containing a
different “vintage.”
Rum ready to be bottled is
drawn from the bottom level of barrels. Only about one third of the rum in
each barrel is removed. At this point, rum from the barrels above is used to
refill the bottom barrels and so forth until all the levels are full again.
Each year, as the new rum is added to the top barrel, some rum is moved down
to the next level for aging. As a result, the young rum picks up some of the
characteristics of the older rum and provides consistent quality year after
year.
A good example of a Solera rum is Ron Botrán
Solera from Guatemala.
Other: By
definition, blending is the art (more than science) of mixing different rums
of different types and ages together, and when desired, adding flavoring or
coloring agents. Most rums produced in the world are blended after
maturation to achieve the particular characteristics desired. Blending
usually takes place in very large containers where individual barrels are
emptied and mixed together to ensure product consistency. Some distilleries
will blend pot still rum and column still rum together to come up with the
various products they sell. Other companies will mix column still rums of
different ages and styles (some lighter, some heavier) in order to achieve
unique flavor profiles.Rum types based on style:
American (Colonial): This style of rum is reminiscent of
the original product distilled in the early years by enterprising Colonials
with brandy-making experience. The rum was pot-stilled, had a high level of
congeners and was aged (more than likely very briefly), in oak containers
only long enough to transport it to markets and to keep it while being sold
to eager consumers.
A good representative of this
style is Prichard's Fine Rum (Prichard's Distillery), distilled in
Tennessee.
Cuban and Puerto Rican:
The Puerto Rican rum style is derived from the Cuban style, in which the
goal is to distill the lightest, cleanest, most rectified alcohol possible,
and then to add flavor to it only through careful aging and blending. For
this reason, Cuban and Puerto Rican rums are considered to be "light" rums.
A great example of Puerto Rican style is Don Q Grand
Añejo from Serrallés.
French:
Not all rums (rhums) made in French-speaking countries are considered to be
French in style. Only those distilled in pot stills from fermented sugarcane
juice (as opposed to distilled from molasses) are considered French in
style. French rums are characterized by a large amount of congeners that
result in increased aldehydes (fruity and floral notes).
Good representatives of this style are made in
Martinique (for example Depaz, pictured), in the French West Indies.
Jamaican/Guyanese: Epitomized by dark, heavy and potent
products, rums from these two countries have established defined this
category and, subsequently, have fought against the ensuing stereotype.
While not all rums produced today in these two countries are true to the
original style, a few of them continue to perpetuate it, perhaps no one more
than Myer's Jamaican Rum.
A great example of a
modern Jamaican- style rum is Appleton's V/X.
Naval (British Royal Navy): Rum was distributed to British
sailors daily as a ration meant to keep morale high, a much needed incentive
since the work was arduous and financially not very rewarding. Naval rum was
rarely purchased from a single country/distillery, instead the Admiralty had
a "recipe" which typically included combining rums from Barbados, Jamaica
and Guyana (read "Rum Yesterday and Today" by High Barty-King and Anton
Massel for more information). While Pusser's is the most commonly name
representative of this genre, British Royal Navy Imperial Rum is the most
authentic.
Spanish: When
Spanish settlers arrived to the New World, they brought their brandy-making
skills (and equipment) with them. It did not take a very long time for them
to start using locally abundant fruits and sugarcane to produce alcohol.
Spanish-style rums are characterized by their highly-fruity, brandy-like
bouquet, with dominant raisin/currant/berry elements. While these can be
produced using column stills, most rums in this category are produced by
distilleries that employ pot stills.
A great example
of this style is Ron Zacapa Centenario from Guatemala.
Other: Different countries around the world are using
forms of sugar that are readily available in their markets but which are not
typical outside their countries. One such example is Mexico, where some
distilleries have begun fermenting and distilling piloncillo, which is a
very unrefined and moist form of brown sugar. Rums distilled from piloncillo
have very peculiar organoleptic properties that distinguish them from other
rums. Future practice will dictate if this is the beginning of a "Mexican
Style" of rum or not.
Rum types based on added flavors:
Fruit Flavored: For the most part, fruit-flavored rums sold
throughout the world are nothing more than un-aged alcohol (ethanol) with
flavoring, coloring (sometimes) and sweetener added. Such products should
not be sold as rum, since they are made with un-aged alcohol.
A great example of a fruit-flavored rum that is made
using aged rum is Santa Teresa's Rhum Orange, from Venezuela.
Spiced: Like fruit-flavored rums, most spiced rums sold
are made with unaged rum (ethanol). The most typical spices used to flavor
these products are: vanilla, cinnamon, nutmeg, clover and sugar.
An excellent example of a spiced rum is Sailor Jerry
Spiced Navy Rum.
Other: there
are rum-based beverages or infusions available throughout the Caribbean
which fall exclusively in neither of the previous two categories.
One example is the "Mama Juana" ("Dama Juana") from
the Dominican Republic, which is made using a long recipe of botanicals,
roots, honey, anise, even dried up animal parts. It is, of course,
considered an aphrodisiac.
Rum types based on alcohol content:
Regular/Standard: Any rum that is bottled and sold with an
alcohol strength between 35% and 45%.
Strong and Over-proof: Strong rums have alcohol strengths over 45%,
typically around 55% but lower than 75%. Over-proof rums have alcohol
strengths of 75% or higher. Exercise caution when tasting these rums, either
dilute them (up to 50%) with water or drastically adjust the amount sampled.
Ice does not float on over-proof rums (due to its specific weight).
Rum Liqueur: laws vary from country to country
regarding what constitutes a liqueur but everyone agrees that the alcohol
strength is lower than that of straight rum, and that the sugar content is
quite elevated. The combination of low alcohol and high sugar result in a
smooth-tasting product which people with a low tolerance for alcohol tend to
favor.
Rum types based on color:
White: Also known as Clear, Crystal, Blanco, Plata. This is
the most popular color (by volume) in the world, since it is the cheapest to
produce.
Most white rums are un-aged, although there
are notable exceptions, including Flor de Caña Extra Dry 4 Year Old from
Nicaragua, which is carbon filtered after aging for 4 years to remove the
color.
Gold: Also known as Oro.
This color denotes aging, as the color is derived from tannins in the barrel
staves. Unfortunately the color can also be easily obtained by adding
caramel or molasses to white rum. When assessing the age of a rum based on
its Golden/amber color, look for the signs of true aging (oakiness, in the
aroma and the taste, for example) and watch out for the signs of caramel.
Dark/Black: Like the Gold rums
above, the dark color can be obtained naturally (legitimately) through
careful aging, but is most often the result of additives incorporated into
the recipe to obtain a dramatic effect.
Other: If there is a food-grade coloring agent available, it is a
matter of time before someone decides to add it to rum. One example of how
this can be done correctly and profitably is Red Rum.
Rum types based on marketing hype:
Creative marketers have used the following categories to identify their rums
and separate them from the competitors'. By themselves, these
classifications have nothing to do with the rum's age, fermentation,
distillation, blending or style. Good and bad quality rums have been claimed
to fall in these categories without any quantitative justification, other
than price:
Premium, Super Premium, Ultra
Premium, Reserve, Special Reserve, Family Reserve.
SUMMARY
"Rum has many faces, moods and comes from a myriad different backgrounds.
Some rums are excellent for cooking with, others are excellent for sipping,
others are multi-purpose. No one should claim to know rum until or unless
they've tried it in all its presentations and styles. Vodka lovers will
rejoice with some Cuban style white rums while brandy lovers will feel right
at home with some Spanish style rums. Whatever your mood may be, there is at
least one rum waiting to satisfy your cravings to the fullest." Luis Ayala,
Author and Rum Consultant - Rum Runner Press, Inc.
References
The Rum Experience by Luis Ayala. Rum Runner Press, Inc. ISBN 0-9705938-1-3
The Encyclopedia of Rum Drinks by Luis and Margaret Ayala, Rum Runner Press,
Inc. ISBN 0-9705938-2-1
American Rum by Luis and
Margaret Ayala, Rum Runner Press, Inc. ISBN 0-9705938-7-2
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