Most recently added sugar cane spirits

Accoring to the producer website, Ron Mulata Superior is the result of mixing aged sugar cane spirit, rums bases, fine alcohol A, demineralized water and preservatives.

Accoring to the producer website, Ron Mulata Silver Dry is the result of mixing aged sugar cane spirit, rums bases, fine alcohol A and demineralized water.

Plantation 20^th Anniversary was bottled to celebrate Alexandre Gabriel's 20^th year as the the head of Cognac Ferrand. The blend is primarily 12 year old rum from from Barbados and some older rums to give it a smoother finish and body. After blending the aged rums they are aged an additional full year in a first fill Pierre Ferrand – Grande Champagne - Cognac Cask.

One of the first rums from Downslope Distilling.

One of the first rums from Downslope Distilling.

Released in 2009, Mount Gay 1703 is a medium to light-bodied aged rum that is typical of the Bajan taste for aged rum. Slightly lighter in body than the typical Jamaican or Guyanese aged rum, 1703 has a rich smooth flavor with hints of candied fruit, nuts and the smoky oak finish you would expect from a rum of this pedigree.

One of the first products from Drum Circle Distilling Co. Made from organic Florida molasses.

 Traditionally spiced dark rum from the Dominican Republic. Everyone has his or her own recipe but this is the only one approved for importation to the US at this time.

Distilled in Jamaica at the Hampden Estate from molasses produced at the estate mill. The blend is 50% Wedderbrun rum aged 6 months and the balance is Plummer rum aged from 1.5 to 3 years.

This is one of the heaviest pot sill rums on the market with a very complex aroma and body with ample caramel, spice and tropical fruit reminescent of 19th century Jamaican rum.

The newest aged rum offering from J Wray and Nephew, specially blended by Master Blender, Joy Spence, to reflect the terrior of the Nassau Valley. Available only at the distillery for $250 a bottle.

The lightest rum from Demarera. I drink this rum with fruit juices or lime and a little cane syrup.

A full taste tempered by at least three years in a barrel. Enjoy this rum with a little ginger beer and a slice of lime. It also mixes well with almost any tropical fruit.

A blend of natural fruit and Barbados rum.

A blend of vanilla, cinnamon, caramel and Barbados rum.

A blend of vanilla, a hint of orange and Barbados rum.

A blend of natural fruit and Barbados rum.

A blend of mint, vanilla and Barbados rum.

A blend of natural fruit and Barbados rum.

The premium rum from Zacapa which is aged longer than Zacapa Centenario with a slightly drier flavor and finish. Like the other Zacapa rums XO is aged in a combination of bourbon, delicate sherry and Pedro Ximenez wine casks to create a unique depth of flavor and character. After three years the used barrels are emptied and then recharred while the contents are married with other rums in the first part of the Zacapa solera system. Scraping and recharring the used barrels give the rum a sweeter flavor from the newly charred wood.

Citrus flavored rum from Brazil.

Introduced in 2009, Seagrams Brazilian Rum is the latest addition to the Pernod line of spirits.

This popular sweet rum is pineapple flavored.

Vana Tallinn is made from grain spirits and white rum blended with over 40 spices and flavors.

Anejo rum from the Dominican Republic aged in white American casks with exotic aromas of anise cookie spiced pods and powdered cocoa followed through with a rich entry to a dryish medium body with coconut cream notes and a finish of spiced nut and caramel.

The oldest rum bottled under the Don Q label. Don Q Gran Añejo has matured since it was introduced in the last years of the last century to take its place among the great Caribbean rums.

The body has the complexity of a heavier rum finished by a slightly dry smoky finish with hints of dry nuts and vanilla.

Light aged rum from Serralles.

Ma Doudou blends and bottles a variety of spiced and fruit flavored rums with nice containers.

Chairman's Reserve is born as a blend of aged John Dore and Kentucky Vendome pot still rums and column still rum finished in used barrels to allow the rich, dark, dried fruit, pecan and brown spice flavors in the body to marry. The second casking in newer, used barrels gives the final blend a slightly dry, smoky finish.

Introduced in 1999, distribution of Chairman's Reserve is limited due to the limited supply of aged rum from the small distillery in St Lucia. This is one of the rums that should be on your list of rums to look for when you're shopping for the next bottle of rum to enjoy with special friends.

This selected blend of rums from Barbados and Guyana is aged 5 years in the Caribbean and then aged another 5 years in Palo Cortado sherry and “Don Guido” Pedro Ximénez sherry casks. 

A ready to drink mojito mixed in a bottle.

New to the market in 20090, this 12 year old rum is the oldest rum bottled under the Abuelo label. Vanilla, toffee and baked fruit in the body lead to a smooth, drier smoky finish than their 7 year old. The elegance of Panama in a bottle.

More details coming soon

Montanya Oro Rum is distilled and blended with San Juan mountain spring water. Despite the relatively short time in a barrel, the complexity of this pot still spirit is nicely enhanced by contact with the wood. Hints of toffee in the aroma lead to a body of expresso, toffee, vanilla and honey until roasted coffee beans dominate the slightly smoky finish.

Montanya is one of the few distillers to make a good rum in the first year of operation. I look forward to tasting more Montanya rums in the future.

Platino Rum is distilled and blended with San Juan mountain spring water. Though the time spent aging is fairly short notes of honey, coffee, vanilla and oak are evident in the body and finish.

Sugar cane liqueur based on a molasses distillate, softened with water and anise flavor.

Amber color with a broad and complex aroma with hints of dark walnuts and hazelnuts. The slightly sweet flavor is balanced with smoky wood giving it a delightful character.

Distilled in the Virgin Islands, VooDoo is aged rum infused with real Madagascar vanilla and hints of clove and cinnamon.

This limited edition rum is only sold in Puerto Rico.

Light to medium-bodied rum from the Four Square distillery is presently being bottled at St. Nicholas Abbey in a beautifully etched decanter.

Presently this rum is only available in the Barbados and in the UK through Vanquish Wine.

Rhum agricole distilled on Marie Galante and bottled for the St Barts and the US markets. This rhum agricole blanc is bottled at 45% abv, slightly less than the traditional 50% abv found in the French islands.

The body of aged pot still rum comes through in this honeyied rum liqueur. Only sold in Venezuela, Hacienda Saruro should be on your list of rums to pick up when you see it.

Traditionally served chilled after dinner, the sweetness is well balanced by the full rum body.

Double distilled in copper pot stills after a three-week fermentation.

A blend of aged rums, recasked and aged to deliver greater balance and flavor.

Aged rum spiced with vanilla, ginger and a hint of chili, Papagayo are the first certified organic rums being produced today. Aged in wooden casks.

Marketed as the first Virgin Cane Rum, Beija is the first sugar cane spirit to be classified under this new category of distilled spirits. Distilled in Brazil and bottled by Beija Corp.

Made with 100% Hawaiian molasses.

Since 2006, Maison Leblon has been working with Giles Merlet, a French cognac distiller, to perfect the art of making cachaça in Brazil. Orginially sourced from local farmers, Maison Leblon now distills all of the their cachaça at their distillery.
Innovations and improvements in the cane crushing mills, fermentation and distillation processes contribute to the improved flavor and success of Leblon cachaça. Today all of the Leblon cachaça is aged a few months in cognac barrels from France before being bottled in Brazil for the world market.
The people at Leblon have been very active in petitioning the US government to recognize cachaça as a distinct spirit category. I look forward to the day when their efforts are realized and cachaça is recognized in the US as it is in Brazil as separate sugar cane spirit apart from rum.
Read more and sign the petition to Legalize Cachaça

Distilled in copper alembic stills from organically grown sugar cane from the Weber Haus estate in Ivot, RS in the southern region of Brazil. One of the few "certified organic" cachacas.

Double distilled to capture the flavor of the sugar cane from São Paulo, Brazil. Bottled in Brazil.

The oldest rum from Celebration Distillation Company and available only at the distillery.

This blended rum combines aged rum, nutmeg, ginger and cloves with cayenne and cinnamon to capture the flavor of New Orleans in a bottle.

The traditional spices come through in the body then give way to the cajun spice in the finish.

Aged cachaça with a slight gold/green tint from the aging barrels.

Double distilled in copper pot stills in Brazil for the US and international market. Cuca Fresca is aged a few weeks in oak barrels before being bottled.

The Scarlet Ibis Rum was blended and bottled from stocks of three to five year old Trinidad rum for Death & Co. in Manhattan.

This rum was a small batch and very limited quantities are being sold in NY, Washington DC and CA.

The most refined of the Clément rhums bottled at 80 proof for the US market.

The sweet flavor and aroma of blackstrap molasses dominates the hearty character of this Navy style rum. Best suited for mixing, Cruzan Blackstrap Rum is a good addition to the bar for adding color to cocktails or topping tropical drinks.

Released in celebration of three generations of Appleton Estate's blenders - Owen Tulloch, Joy Spence and David Morrison - Master Blender's Legacy is a tribute to the art of making and enjoying fine rum.

The aroma is a rich and elegant balance of baked apple, pear, maple syrup, cinnamon and brown sugar.

The body is rich with plenty of smoky oak balanced with vanilla bean, butter, orange oils, ginger and honey.

The lingering finish reflects the bittersweet body with hints of cola nut, smoked nuts and baked spice.