Rum & Sugar Cane Spirits

From Jamaica, this has very deep, dark aromas of cola and molasses funk. Sweet but woody, full of molasses and cola flavors. This rum begs to be mixed with tropical flavors and served over ice, maybe even with an umbrella.

A Caribbean blended rum, this has aromas of tropical fruit, pineapple, citrus peel, and a touch of clove. The palate opens with a structured, pleasant sensation of ripe banana, pineapple, and spices layered in a smoky finish.

Zafra Master Reserve 21 is a premium rum distilled in Panama, at Las Cabras Distillery, by master blender Francisco "Don Pancho" Fernandez. The rum is made from molasses and aged in American bourbon barrels for at least 21 years.

True to the Haitian word ‘kleren’ for clear, translucent crystal in the glass. Green banana, wasabi, with earthy notes of smoke and wet gravel on the nose. A rich texture on the palate with toasted white peppercorn, clove and green olive mignonette with a

From Trinidad, Scarlet Ibis is a blend of 3-5 year rums, with flavors of toffee, tobacco, and dark honey on a firm, dry backbone. This is old-school rum, without the influence of other wines and spirits, chill filtration, excess dilution, or added sugar.

Located on the island of Kaua'i, Hawaii, Koloa is made from pure cane sugar and rainwater from Mount Waiʻaleʻale. A white rum that finishes with light toasted coconut, hints of fresh lime zest and the slightest bit of caramelized pineapple.

Rum & Cane Merchants travels the world to source unique rums. Their French Overseas XO Rum features cane sugar, cinnamon, creme caramel, and tropical fruit aromas with flavors of raisins and licorice followed by tasty tropical fruits.

Rum Fire is made from a blend of molasses and dunder, natural airborne yeast, aged in cedar vats for 14 days, Clocking in at a traditional Jamaican 126-proof, and despite the name, this spirit is surprisingly elegant!

The rum was distilled at Jamaica's Worthy Park Estate using local molasses, cane juice, and crushed cane stalks from the Jamaican highlands. Distilled in copper pots and aged in ex-Bourbon barrels in the UK, the absence of added color or flavoring creates

Warm caramel, exotic spice, and dried fruit aromas with a moderately off-dry body full of coconut and banana creme brulee. Finishes with charred sugarcane, coconut custard, peppery spices and delicate wet minerals. An elegant and exotic treat.

Pusser’s rum comes from Guyana and has been made for over 300 years.
Nose: Pungent molasses, treacle, toffee, honey and vanilla with oak, cinnamon, nutmeg and ginger
Body: Full-bodied with a more enhanced flavor profile than the lower proof Blue Label

The entry of the Extra Seco is soft and leads to a smooth, dryish medium-bodied palate with vanilla, coconut, and a dash of bourbon spiciness. Finishes with a long fade of dry sugar cane and toasty vanilla. A classic daiquiri rum from Nicaragua.