The Caribbean

The Cradle of Rum

Havana Club Añejo


From Cuba: Let’s get back to that earlier question: what’s in a name? The Havana Club brand is a gold standard for rum everywhere in the world — so much so that Bacardi has been trying to poach the name — except for the US. The distillery was founded in 1878, received its iconic name and logo in 1934, and in 1960 was nationalized by the newly minted Castro administration, who made the rum a hot commodity among the Soviets. So naturally, this is forbidden fruit — one that you can find with ease and attain for reasonably cheap at any duty-free store outside of the US (provided it’s all right between you and your god). For McCoy’s sake, we note that the Rum House does not offer tastings of this bottle. As diplomacy runs its course, time will tell whether that remains the case. (It probably won’t — what with Paris Hilton partying with the Castros and all that.)

Tasting Notes: Right on the nose is that elusive, forbidden scent, the one that beckons cigar-lovers to the Caribbean like cartoon characters gliding toward a fresh pie: Cuban tobacco. Once you’ve been lured into that first sip, it’s clear that Havana Club is everything it’s said to be. There’s salted caramel, somehow stripped of any sweetness; orange peels and cereal steeped in spiced amber; and then there’s that tobacco, overhanging like a cloud without obscuring everything underneath. The finish, light in texture but rich in flavor: bergamot, ripe plantains and a chocolate syrup that’s mostly cacao. It’s otherworldly on every level.

Ron del Barrilito


From Puerto Rico: Edmundo Fernandez’s Ron del Barrilito (or “rum from the little barrel”) is a secret treasure among rum drinkers — and in Puerto Rico, where older citizens consider Bacardi an “import”, it’s the true gold standard for rum. Fernandez buys up a quantity of Bacardi’s raw rums straight after it’s distilled, and blends them in a large wooden vat according to his grandfather’s closely guarded recipe — whereas most rum makers blend rums after they’re aged. The blended spirit is aged in charred sherry wine barrels; the “two-star” bottle is aged for three years, while the more sought-after “three-star” bottle is aged anywhere between six and ten years. At last report, the rum maker produces around 12,000 cases of the spirit annually — that, along with its remarkably low price for such a fine spirit, makes it a tough find throughout most of the year. So it’s wise to snatch it up as soon as you see it.

Tasting Notes: Initially, the nose presents an inviting bouquet of oranges and papaya, with just a trace of banana. But shortly you’ll note more austere notes looming just out of reach: pungent molasses and a distinct smokiness. The latter of the pair will sneak up on the unsuspecting drinker, a mouthful of toasted oak, smokiness masking the fruit that was promised so deceptively and razing the throat on its way down. But the sweeter notes return when you breathe, as though salving the burn, and gradually the two merge and compromise: the fruit matures into orange zest and licorice; the smoke mellows into a pleasantly strong tobacco with just a hint of leather; and that wildfire finish gives way to a firm but good-natured cinnamon kick.

South Bay Rum


From the Dominican Republic: South Bay is a newcomer to the contemporary rum market, though their master distillers aren’t — they’re Cuban distillers who migrated to the Dominican Republic. (If you’ve ever had tobacco grown in the DR from Cuban seeds, you get the idea.) South Bay Rum is solera blended and aged in Bourbon, sherry, port, wine and single malt barrels. South Bay doesn’t specify an age, so it’s likely a young spirit. But this makes it a fine, gentle sipper for beginners and a quality mixer.

Tasting Notes: South Bay is about as sweet as people expect rum to be, which is characteristic of a younger rum. But its slight immaturity is also its boon; the rum’s lightness makes for something of a solera 101 bottle, highlighting the qualities of each barrel. The nose is unthreatening, with just vanilla and caramel on display; each subsequent sip reveals butterscotch, black cherries and cola, with a finish that calls to mind vanilla and ginger.

English Harbour 5 Year


From Antigua: You wanna talk “small batch” — how about a distillery from Antigua? Unlike Barbados, which still plays host to a plethora of distilleries and sugar cane plantations, Antigua has just the one: Antigua Distillery Ltd., founded through a mass merger of rum shops in the early 20th century. Of their English Harbour rum series — each bottle of which is classified single estate, matured from 220-liter charred oak barrels over various time periods — the 5 Year stands out as a balanced and accessible entry.

Tasting Notes: Antiguan rum distinguishes itself with a uniquely light mouthfeel and flavor profile, and the English Harbour 5 Year is no different. Aromatic spice on the nose belies the dryness of the spirit; apple and cinnamon present themselves, but the primary player here is the oak, which stands on the tongue rather than coating the mouth, as is common. This dissolves into spices and cinnamon as it develops, all wrapped in a smoky finish.

Plantation XO


From Barbados: Plantation is one of the premier Barbadian rum companies; you could say they epitomize the form, with smart, balanced blends that never mask and muddle natural flavors, instead highlighting the most unique ones. The XO honors Plantation’s 20th anniversary with a blend of the distillery’s oldest reserves, aged a second time for 12 to 18 months in French oak casks.

Tasting Notes: A pleasant bouquet of figs and caramel gives a straightforward hint towards what’s in store: In typical fashion for a Barbadian rum (think Mount Gay), dark and pleasant flavors play within a creamy mouthfeel that sits nice and cozy in the rear palate — highly characteristic of double barrel finishing. Those fig and caramel notes dissolve into candied citrus and vanilla, which a sherry-smooth finish envelopes in coconut and oak.

The Real McCoy 5 Year


From Barbados: If it’s not pirates and privateers, it’s rum-runners and gangsters. The Real McCoy takes its name from one such fella. “The Real McCoy” is what Prohibition-era drinkers called rum distilled by Bill McCoy, which was revered for lacking additives like turpentine or prune juice. Similarly, this rum, distilled at Foursquare Distillery in Barbados, is praised for foregoing additives that lesser distilleries rely on (caramel, sugar, etc.). Their rum comes in three age statements — 3, 5 and 12 — and is single distilled in a combination of pot and column stills, then aged in heavily charred American oak barrels. (You’ll want to go for broke and shoot for the 12 Year — but the 5 Year is a good compromise for the budget-minded.)

Tasting Notes: This rum is the flipside to Plantation’s blended offering, heavier and darker in a typical prohibition style, with notes of candied (but not overly sweet) molasses offset by brighter fruits and florality both on the nose and in the mouth. It’s thick and rich, with a spicy finish that readies the palate for the next sip.

The Far East

The Other Side of the Equator

Pink Pigeon Spiced Rum


From Mauritius: Based upon the isle of Mauritius in the Indian Ocean, the Medine Distillery names this bottle for the endangered pink pigeon of its homeland. It looks like it would be perfectly at home in a Victoria’s Secret gift bag, but the spirit inside is not quite so tacky. It’s a quadruple-distilled single-estate rum, meaning its molasses came from sugar cane grown on a single estate, and infused with hand-picked, wood-matured Bourbon vanilla (ie, vanilla grown on an island in the Indian Ocean) for six months.

Tasting Notes: It’s an unabashedly sweet spirit — one that could easily replace your go-to dessert wine or port. Uncorking the bottle releases the most distinct scent of vanilla you’ll ever come across in a rum. The flavor of vanilla bean is well represented alongside ripe banana in a densely creamy, port-like mouthfeel, flowing freely and easily into a white chocolatey finish. A buttery cream soda coats the throat, foreshadowing more astringent cola and seltzer notes that cut the sweetness in subsequent sips. Note this bottle for next year if your Valentine’s Day was missing something.

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