The world of rum is remarkably varied. This exotic spirit’s raw ingredient is sugar cane or molasses – rather than grain (as for whisky) or grapes (as for Cognac and Armagnac). Produced in the tropics, in the heat of the Caribbean, Central and South America, these culturally diverse regions create similarly wide-ranging styles of rum. The classic rum regions have weathered wars, taxation and prohibition; with long-honed skills, they continue to produce serious, but fun spirits.
With a long history of exporting sugar cane, Guatemala is renowned for producing some of the world’s most celebrated rums. This rum has a soft yet complex feel; the nose is perfumed with tropical fruit and sandalwood leading to a lingering, vibrant palate.
Nicaragua rum is known for its approachable style and slow maturation, due to a cooler climate compared to other parts of the Caribbean. Seductive and easy on the senses, the nose possesses a ripe, fruity sweetness with notes of coffee and wood spice – which carries through onto the palate.
Often claimed to be the birthplace of rum, Barbados has over 350 years’ experience growing sugar cane. This rum from Foursquare Distillery is sublimely balanced. The nose gives sweet honey, which is tempered by gentle, earthy notes, while the palate is rich and generous with ripe banana and melon lingering on the finish.
With a history steeped in rum production, Jamaica produces unique, distinctive and full-flavoured spirits. The nose is sweet and spicy with a rich, syrupy intensity, which is balanced by a dry palate. This is a fine expression of the country’s superb rum.