- The distillation
is very fine and I class it as a brandy-type rum which can be used in light punches, cocktails, and daiquiris. The flavor
is clear and it can be mixed in any type drink without too much of a rum bouquet.
Outstanding brands: Cockspur, Mount Gay, Gosling,
Only two islands in the Antilles distill in the same way—Cuba and Puerto Rico.
They distill chiefly sugar
or juice, hence the very light, sweet flavor.
By means of a fine yeast culture and careful distillation these people
have made a very light and delightful liquor, unequaled for mild-flavored cocktails or highballs with soda or water.
Havana Club, Matusalem (USA), Varadero.
British Guiana ▲
(Demerara)- Demerara rum from Trinidad has its own class.
It is similar in some respects to dark Jamaica, but it has a dry burned flavor
along with the aromatic and pungent flavor of the Jamaican rum.
It is to be noted that most of the Demerara rums are of higher proof
than others, running as high as 160 proof.
The makers of Demerara rums take great pride in obtaining distinctive flavor in their products
and it is interesting to try to detect their flavoring agents.
Some use fruit, but mostly juices of barks are used.
Outstanding brands: Angostura,
Booker’s Demerara Liqueur Rum, El Dorado, Lamb’s, Lemon Hart, O.V.D, Wood’s 100.
- The rums of Jamaica are produced in light and dark varieties are both strong and pungent in flavor.
They owe their characteristics and qualities to
four factors, the combination of which cannot be duplicate elsewhere:
(1) soil, climate, and water; (2) the use of
the old pot still; (3) the ingredients of the wash and its slow fermentation; (4) aging solely by time and in white oak
(puncheons, casks, wooden vats, or butts).
The purity of Jamaica rum is safeguard by law and nothing can be used in the production of rum
except the products of sugar cane, i.e., molasses, cane juice, and by-products of sugar manufacture.
Even the coloring must be burned sugar or burned
molasses- any other form of coloring is forbidden.
Jamaica rums have always been outstanding to rum connoisseurs; even candy and pastry makers
have always looked to Jamaica for their spirits.
Outstanding brands: Appleton, Coruba, J. Wray & Nephew, Kelly’s, Lamb’s
Jamaica, Lemon Hart Jamaica, Myer’s.
- Commonly known as French rums, they are usually heavy in body, coffee-colored, very similar to Jamaica rums, but in many
cases has the dry burned flavor of the Demerara.
This flavor, however, is very faint.
The rum produced in Martinique is, in many cases, shipped
to France, where is aged and reshipped as French rum.
Outstanding brands: Rhum St. James, Goslings Martinique, Rhum Negrita,
J. Bally, Trois Rivieres, La Mauny, Clement.
Puerto Rico ▲
- The Puerto Ricans have distilled in the manner of the Cubans, making a very light and sweet-flavored rum, excellent for
brands: Bacardi, Don Q., Ron El Barrilito, Captain Morgan, Castillo.
Virgin Islands ▲
- The rum produced on these islands is strictly individual, neither heavy nor light in body, and with its own peculiar molasses
brands: Cruzan, Pusser’s.
- The little republic of Haiti produces a delightful brandy-type rum.
Outstanding brands: Rhum Barbancourt, Westerhall.
This country produces a rum similar to Haitian or Virgin Island rums.
Outstanding brands: Cacique, Pampero Aniversario.
- Outstanding brands: Zaya, Flor de Cana
- Outstanding brands: Inner Circle
- Outstanding brands: Pyrat
- Outstanding brands: Ron Zaya, Ron Zacapa, Seawynde.
Dominican Republic ▲
- Outstanding brands: Ron Barcelo, Brugal, Cubany.
- Outstanding brands: Old Monk
- Outstanding brands: Green Island.
- Outstanding brands: Noa Noa.
- Outstanding brands: Whaler’s
There are also some brands that produce rums in
different countries, i.e,:
Plantation- Jamaica, Trinidad, Venezuela, Barbados, etc.
Cadenhead’s- Demerara, Guyana, Jamaica, Trinidad, Barbados.