Chris and Elliot spent the good part of 18 months searching for the perfect oak aged Caribbean rum. Many taste tests were conducted with friends and family before finally settling on their first cask.

They then started tinkering with spicing the rum right here in New Zealand, blending the rich history of the Caribbean with the adventurous spirit of New Zealand. 

The subtle caramel sweetness of the rum with a vanilla back bone allowed the beautiful spices to come through, highlighting local citrus, nutmeg and clove.

The infusion became more refined and complex, through out lock down. And by the end they were happy with the result. Let the bottling begin!

Refined rum, spiced by rascals, inspired by Russell.

An excellent blend of rums aged for up to 8 years in white oak casks that previously held scotch whisky and bourbon. Dried fruit and spice on the nose leads to a plate of further dried fruits and vanilla.

Planas is an extraordinary blend of pot still, column and batch kettle rums. Aged for up to 6 years, it is elegant, rich and surprisingly intense for a white rum. The complex charcoal filtration process carried out prior to bottling gives this rum its crystal clear appearance and smooth finish.

Plana is best enjoyed neat, on the rocks. It can also be an excellent main ingredient for delicate cocktails like Hemingway Daiquiri

The Original Dark expression from Plantation has had a little bit of a revamp! It's now made with aged rum from Trinidad and Jamaica, which then blended together and aged further in Cognac casks, which should impart some fruity richness to the expression...

Don Papa Baroko is made on the island of Negros in the Philippines. It is the result of a blend with old rum distilled from molasses, known locally as "black gold" black gold, which comes from one of the many local mills on the island.

Don Papa Baroko has aged for several years in American oak barrels. The Master Blender then selects the most expressive casks, those which best reveal the fruity and vanilla notes.

Sailor Jerry is a straight-up, no-nonsense rum. We craft the spirit from a selection of rums distilled in the Caribbean. Our master blenders "marry the rums to our exacting recipe, then infuse it with our one-of-kind mix of spices and other natural flavors, most notably vanilla and a touch of cinnamon. The result is high-quality, old-school spiced rum. An enduring classic, not a fly-by-night fancy. 

Nose: Intense vanilla, dry buttery toffee and subtle cinnamon notes

Taste: Warm spices of cinnamon & nutmeg with rich vanilla.  A long dry finish balanced with a subdued sweetness and a hint of burnt toffee Adding spices to rum is an old sailor's tradition.  Those first rums were crude and harsh, so seamen would blend and mix in any spices they had on hand to improve the rum's flavor.  Today the harshness is no more, but the art of spicing rum is alive and well.

Source - sailorjerry.com

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A remarkable rum aged in bourbon barrels for 12 years. Each sip indulges the palate with notes of vanilla and baked apples, with honey and hints of spice slowly revealing themselves in a smooth and gorgeous finish. It is the preferred choice of mixologists around the world for the nuance and depth it brings to sophisticated cocktails.

Flor de Cana 12 Year is a sustainably crafted single estate rum aged at the base of an active volcano without additives.

The NZ Rum Co. is here to push the boundaries and change the way we think about Rum.  We?ve thrown the molasses overboard and made it from natural sugar cane Jaggery, the result a clean fresh finish.  Not only are we creating a new taste experience, but we?re also proud to be distilling locally, right here in New Zealand.

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Crafted in Guatemala, Zacapa Rum is a work of art, and an expression of patience, richness, quality and master blending. Aged to perfection in the highlands of Quetzaltenango, Zacapa Rum develops its complex flavour and character 2,300m above sea level in the mystical House Above the Clouds.

Containing a blend of rums from 6 to 23 years old

Wonderfully intricate with honeyed butterscotch, spiced oak, and raisin fruit, showcasing the complexity of the Sistema Solera aging process

Sailor Jerry is a straight-up, no-nonsense rum. We craft the spirit from a selection of rums distilled in the Caribbean. Our master blenders "marry the rums to our exacting recipe, then infuse it with our one-of-kind mix of spices and other natural flavors, most notably vanilla and a touch of cinnamon. The result is high-quality, old-school spiced rum. An enduring classic, not a fly-by-night fancy. 

Nose: Intense vanilla, dry buttery toffee and subtle cinnamon notes

Taste: Warm spices of cinnamon & nutmeg with rich vanilla.  A long dry finish balanced with a subdued sweetness and a hint of burnt toffee Adding spices to rum is an old sailor's tradition.  Those first rums were crude and harsh, so seamen would blend and mix in any spices they had on hand to improve the rum's flavor.  Today the harshness is no more, but the art of spicing rum is alive and well.

Source - sailorjerry.com

In Barbados, rum isn’t just another spirit. We’re the original rum island, where rum was first created some 400 years ago.

We’ve spent the last few centuries perfecting the art of distilling and blending our country’s most famous export.

At Bumbu Rum Company, we handcraft our rums from a blend of sugarcane selected from eight countries throughout the West Indies and South America.

Our rum is aged up to 15 years to achieve exceptional balance and smoothness, without sacrificing richness and complexity that makes our Barbados distillery’s rum the world’s best.

This creating a sweeter style Rum with an abundance of Caramel, banana and spice. 

Bumbu Rum also recently received a Gold Medal in the 2018 Melbourne International Spirits Competition.