Rum in the News
PLANTERAY
Planteray Rum introduced Planteray Hogo Monsta, a bold high-ester rum, rich in the naturally occurring aromatic compounds formed during fermentation, delivering an unmistakably intense character bursting with funky, fruity, and spicy notes. Crafted at the legendary Stade’s West Indies Rum Distillery in Barbados, this is not just a rum; it is a sensory uprising. Created for bartenders, rum devotees, and bold spirits enthusiasts, Hogo Monsta stands as the most unbridled release in Planteray’s history and a vivid tribute to the centuries-old rum-making traditions that gave it life. Founded in 1893, Stade’s West Indies Rum Distillery has long been a cradle of authenticity and innovation in Barbadian rum-making. Every corner of the site breathes history, from open-air fermentation vats to century-old copper stills and the Distiller’s Vault, home to archives spanning generations. And yet, beneath that legacy runs a quietly rebellious edge. “At Stade’s Rum Distillery, rum has always been both tradition and experimentation,” says Alexandre Gabriel, Owner and Master Blender of Planteray Rum. “For years, this style of high-ester rum lived in the shadows, used discreetly by blenders to add power and depth to a final mix. We always dreamed of bottling it as-is, raw and unapologetic. Hogo Monsta is that dream unleashed.” This is not merely “high-ester” by conventional standards. Hogo Monsta delivers an extraordinary 2,029 grams per hectoliter of aromatic compounds, bottled at 56.6% ABV. Meticulously distilled by the Planteray and Stade’s teams, it is the result of extended fermentation, precise distillation cuts, and a deliberately bold vision. In just a few measured drops, it erupts with overripe banana, pineapple, and mango, layered with varnish, brine, spice, and an unmistakable tropical funk. The mouthfeel is dense and oily, carrying a long, unrestrained finish. These aromas and flavors are what today’s rum connoisseurs often call “rum funk,” or hogo, an Anglicization of the French term haut goût (“high taste”), once used by rum traders to describe spirits of formidable pungency. Hogo Monsta was never designed for casual drinking. Its potency makes it unsuitable for volume consumption or unmeasured pours. Instead, it is a professional tool, a concentrated flavor catalyst created for skilled hands. Just a few drops can transform a Mai Tai, elevate a blend, or unlock new territory in a Daiquiri. Used with intention, it elevates. As Alexandre Gabriel puts it: “Don’t buy this unless you know what it is!” https://planterayrum.com/
LA MAISON & VELIER
La Maison & Velier’s FLAG SERIES is a curated journey through the world’s most revered rum-producing nations. Each release features an emblematic single cask selected to capture the distinct terroir and excellence of its origin. LM&V believes in absolute transparency: the labels detail every step of the spirit’s life, from distillation and wood management to the final bottle count. Presented ‘au naturel,’ these rums are bottled at cask strength, uncut, unfiltered, and entirely free of additives or coloring.
FLAG SERIES BARBADOS 2011 - Founded in 1996 on the site of a former sugar refinery, this distillery has been heavily awarded by all rum concourses and connoisseurs. They produce rums that are distilled in both double column Coffey still and pot still that are blended before being transferred to cask. This unique bottling expresses balanced notes from 14 years of long double aging processes: 8 years in ex-bourbon cask in the cellar in the South of Barbados and 6 years in ex-bourbon cask in Europe’s continental weather. At cask strength, this rum is an elegant and richly textured example of iconic Barbadian rum producer. Bottled additive-free at cask strength of 64.6% abv.
FLAG SERIES VIETNAM 2018 - This rum was produced in Vietnam using a local variety of cane, grown and harvested by hand, in the province of Quang Nam. Founded in 2018 near Hoi An, the distillery honors French Caribbean rum-making traditions while embracing sustainable practices. The production process is meticulous, from the use of endemic sugarcane which is hand-harvested for optimal juice concentration, to natural fermentation, copper column still distillation and maturation in the tropical conditions of Vietnam. This bottling was distilled in a copper Armagnac column still and aged for 6 tropical years in an ex-Cognac cask. Bottled additive-free at cask strength of 55.5% abv.
FLAG SERIES GHANA 2020 - Located in the Ahafo region of Western Ghana, this family-owned distillery is renowned historically for the production of cashews and cashew distillate. More recently, they have begun focusing on the cultivation of a local variety of organic sugar cane and distilling using the fresh cane juice to produce rum. After a fermentation of three days, distillation happens in a 2000L pot still. This bottling has been aged for one year in Ghana and three years in Europe in ex-bourbon barrel. This cask strength rum represents one of the most interesting African rum distilleries on the market: a rising star. Bottled additive-free at cask strength of 63.6% abv.
https://www.lmvusa.com/
ANGOSTURA
Ahead of the Carnival season, Angostura® launched its latest innovation, Angostura® Cubata, a premium Ready to Drink (RTD) bold Spiced Rum and Cola beverage. Crafted for today’s consumers, Angostura® Cubata blends Angostura® Tamboo Spiced Rum with crisp cola to deliver a vibrant, flavor-forward experience that celebrates Caribbean character with a contemporary edge. It is the latest addition to their product line up of RTD beverages which include 420 and Angostura® Puncheon Punch. Angostura® selected their Tamboo Spiced Rum for this latest innovation, specifically for its seamless flavor synergy with cola, featuring vanilla, caramel, cinnamon, and warm spice notes. Chairman of Angostura Holdings Limited, Mr. Gary Hunt said, “Innovation has always been at the heart of the House of Angostura. It’s not just about creating new products; it’s about understanding how people live, celebrate, and connect and respond in ways that are authentic and exciting. We created Angostura® Cubata because the way people enjoy their drinks has evolved. Today’s consumers want great taste, convenience, and a brand that reflects who they are.” https://angostura.com/
DOS MADERAS
Dos Maderas, announced the release of Dos Maderas Origen Thailand, a limited-edition release crafted from 12-year-old Thai rum and finished in rare 80-year-old Oloroso sherry casks. With only 4,000 bottles available worldwide, this launch marks the first expression within the new Dos Maderas Origen Series, a collection designed to showcase the global diversity of rum through the distinctive lens of sherry-cask finishing. This new series begins in Thailand, where the rum is distilled from locally grown sugarcane and aged for 12 years in Bourbon casks before traveling to Jerez, Spain. Once there, it undergoes an additional six months of maturation in exceptional 80-year-old Oloroso sherry casks, sought after for their age, complexity, and influence on the final liquid. The result is a rum that showcases the Dos Maderas philosophy of uniting cultures, climates, and aging traditions into a single spirit. With this unique series, Williams & Humbert applies the same technique as with the rest of its rums in the Dos Maderas range, Reverse Finishing. “The release of Origen Thailand introduces a new chapter for Dos Maderas, offering a way to explore the global rum-making while preserving the artistry of sherry finishing that the brand is known for,” says Gonzalo Medina, International Marketing Manager at Bodegas Williams & Humbert. “We chose Thailand as the starting point for the Origen Series for its vibrant culture, rich culinary heritage, and a growing spirits scene, perfect to shine a light on the world’s rum-producing regions.” The bottle’s design reinforces a strong sense of place, with a label by Claessens International that pays tribute to Thailand’s cultural and natural heritage, featuring the Thai elephant, a national symbol of strength, wisdom, and good fortune. https://dosmaderas.com/
MALIBU
Malibu has announced the release of Malibu Pink, a bold and bright new flavor innovation that proves summer energy can be served up 365 days a year. Bursting with the fruity flavor of guava, pineapple, and coconut and a playful pink color, this new release is bringing a fresh twist to the rum aisle. This new expression features guava at its heart, complemented by pineapple and Malibu’s signature coconut for a tropical taste. As exotic flavors like guava transition from specialty to mainstream, Malibu Pink delivers an on-trend spirit. Whether mixed with lemonade or enjoyed as a shot, Malibu Pink offers a sun-soaked experience in every sip. Later this spring, Malibu will release a new pink-drenched campaign alongside activations and partnerships to put a playful twist on Malibu’s Do Whatever Tastes Good ethos. “Malibu has always been the go-to drink for those seeking a tropical and exotic experience. With the launch of Malibu Pink, we’re pairing familiar favorites like coconut and pineapple with new guava-led notes as the next evolution in tropical flavor transporting summer-seekers on a new adventure,” said Saragh Killeen, US Brand Director, Malibu.
https://www.malibudrinks.com/en-us/
DON PAPA
The Manilla Standard reported that Don Papa Rum, the Philippine’s’ premier small-batch rum, has launched its newest expression: Don Papa Alon. ‘Alon’ means ‘waves’ in the local language of Tagalog. Inspired by the rhythmic coastlines of the archipelago and the enduring spirit of bayanihan, the new liquid serves as a tropical homage to the Filipino sense of home. Rooted in the lush landscapes of Negros (Sugarlandia), Don Papa Alon marks a shift in perspective from the hinterlands to the shores. The expression is designed to capture the essence of island life, where time slows down and community ties are strengthened over shared moments. The rum draws direct inspiration from Ginataang Langka, a creamy, comforting island staple. It is distilled from 100% local sugarcane molasses, then infused with iconic ingredients from Filipino culinary heritage: toasted coconut, jackfruit, and chili pepper. “With Don Papa Alon, we wanted to capture not just the flavors of the islands, but the feeling you get in those communities, that deep sense of pride and warmth that defines us as Filipinos,” says Angeline Manahan, Marketing Manager of Don Papa Rum.
https://www.donpaparum.com/
POWERED BY RUM-BAR
The Jamaican Observer reported that Worthy Park Estate Limited has launched Powered by Rum-Bar, a community relief initiative aimed at helping restore livelihoods and connectivity in some of the island’s most affected areas following Hurricane Melissa. The initiative donated 100 generators to 100 community bars across parishes hardest hit by the storm. Distribution began in December, with the project team donating generators to several community bars across western parishes already impacted by prolonged power outages. Powered by Rum-Bar was designed to help these establishments regain electricity, reopen safely and continue supporting the communities that depend on them. “Community bars are deeply woven into the fabric of Jamaican life, and for Worthy Park Estate Limited and its rum brands, it is of great importance that we help communities stand strong,” said Tamika West, marketing manager. “Powered by Rum-Bar is about restoring power, supporting small business owners and helping communities get back on their feet.” The initiative forms part of Rum-Bar and Worthy Park Estate’s broader commitment to community resilience, national recovery and responsible corporate citizenship. Distribution was prioritized in areas across St Elizabeth, Westmoreland, St James, Trelawny, and Hanover, where extended power outages have significantly affected economic activity and daily life. https://worthyparkestate.com/
ULTIMATE SIPPING RUM
The Ultimate Awards announced the 2026 Ultimate Sipping Rum – Miami Competition, the second edition of its blind tasting event to be held during the 2026 Miami Rum Congress. This year’s competition will once again spotlight the world’s finest sipping rums through a rigorous, professional evaluation process. In 2026, the judging panel will feature WSET (Wine & Spirit Education Trust) Level III Spirits judges and seasoned rum experts, who will assess entries strictly blind to identify the “best of the best” in sipping rum. Current confirmed judges include Deniece Bourne, Lisa Belczyk, Rob McCaughey, Rhiannon Enlil, and Shawn Martin, with additional local and international judges to be announced. The Ultimate Sipping Rum – Miami Competition is designed to be clear and accessible for brands, focusing on five core categories of sipping rum while maintaining rigorous technical and sensory standards. Rums will be assessed according to age statements; for non-age-stated and solera rums, entries are classified based on the youngest rum in the blend to ensure consistent judging. The Ultimate Awards was created to celebrate quality, transparency, and excellence in spirits, offering producers an authoritative, trade-respected benchmark for their products. With a panel of judges that each bring more than ten years of experience in the spirits industry, the competition delivers meaningful, credible recognition to brands that excel in the glass. https://theultimateawards.com/2026-best-sipping-rum-the-ultimate-awards
DESTILEŔIA SERRALLĖS
Several sources have reported that the Serrallés Distillery has announced that its President and CEO, Philippe Brechot, has decided to take retirement at the close of 2025, after almost nine years at the front of the company. During his presidency, Brechot led a period of transformation and growth, guiding Serrallés with vision and determination through significant challenges such as hurricanes, earthquakes and the pandemic, while driving the company’s accelerated development, brand portfolio and international standing. The Board of Directors guaranteed an orderly transition and continuity of the company’s operations, while evaluations for the appointment of the next president and CEO of Serrallés Distillery proceed. “We appreciate Brechot’s great contribution to the development of the company during the past years,” said Alfredo Suarez Serrallés, Chairman of the Board of Directors. “Serrallés Distillery continues to move forward with a clear vision towards the future, maintaining the excellence that characterizes our products internationally and bringing the best of the liquor industry to every corner of the world,” he added. Among the milestones of Serrallés Distillery during the past years are the large expansion of its complex in Ponce, Puerto Rico, the improvement of infrastructure for the purpose of increasing the production and export of rums, and the expansion of its Premium Rums. In turn, quality has been awarded on numerous occasions in prestigious competitions and evaluations, such as the World Spirit Awards, Beverage Testing Institute, the International Wine & Spirits, among others. https://donq.com/
KŌLOA RUM COMPANY
Kaua’I Now reported that a federal judge dismissed on Tuesday the Kōloa Rum Company’s constitutional challenge to the Merchant Marine Act of 1920, commonly known as the Jones Act, which requires all shipping between U.S. ports be conducted on vessels that are U.S. built, owned and registered, and crewed primarily by U.S. citizens. Kōloa Rum Company v. Noem challenged the law’s constitutionality, asserting the Jones Act violates the Port Preference Clause by discriminating against Hawaiian ports through higher shipping costs and limited shipping options, and it violates the Due Process Clause by infringing on the company’s substantive right to earn a living. Pacific Legal Foundation helped Kōloa Rum Company file the federal lawsuit on Feb. 25, 2025, in the U.S. District Court for the District of Columbia. The purpose of the suit was to end the 105-year-old law to provide “equal footing among Hawaiian businesses and their competitors, and finally cast away one of the nation’s most egregious examples of economic protectionism,” Pacific Legal Foundation said in a press release. While the law originally intended to bolster domestic shipbuilding, it has had the opposite effect, shrinking the American shipping fleet while severely harming citizens and businesses in Hawaiʻi and Alaska, the article said. Under the Jones Act, no international vessels may serve Hawaiʻi directly. Kōloa Rum Company must first ship products to Los Angeles, then on to destinations like Australia. And the trip from Hawaiʻi to Los Angeles costs nearly three times more than shipping from Los Angeles to Australia, the press release said. “The Jones Act doesn’t just hurt our business it hurts all Hawaiʻi residents,” said Bob Gunter, CEO of Kōloa Rum Company, in a statement when the suit was filed. “We pay more for everything we import, from bottles to packaging, just like all families across the state. https://koloarum.com/
