94 Points - "Made with 100% sugarcane, this 86-proof rhum agricole features a superb perfume of honeyed wheat and ripe peach as well as flavors of cinnamon-spiced baked apple that bathe the mouth.." - Tasting Panel

This family-run producer from Panama uses old Jack Daniels barrels to age this rum on average for 5 years. Very smooth and mouthfilling and a terrific value for an aged rum. The nose is initially dry with wood notes in the lead. After a few minutes of air

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.

Bar Strength Silver is a higher-proof version of cachaca, offering more intense flavors of banana, passion fruit, lime blossoms, sweet red peppers, and sea salt. It works well in a broad range of cocktails, from sours to tiki drinks and twists on classics

Clairin is produced by hundreds of micro distilleries, each with their own respective terroir; Michel Sajous makes this clairin north of Haiti’s capital, Port-au-Prince, in the Saint Michel de l'Attalaye region. It is fresh, herbaceous and fruity.

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 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

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 California rum made in Oakland and based on 100% Grade-A black strap molasses from Georgia. Black strap molasses is the inkiest, most bitter of the sugar byproducts and adds a beautiful depth of character to our rum that is both buttery and floral.  

Clairin is made by 100s of micro distilleries in Haiti, each with their own terroir. Le Rocher is a distillery at a higher elevation, with wild, brazen aromas and flavors. Scents of coconut husks, overripe bananas, petrol, sea salt and cinnamon abound.

This full-flavor blend of pot and continuous still rums includes both light and heavy rums – the latter distilled in wood pot and column stills. Rich flavors of dark stone fruit, smoky wood, burnt cane, treacle and brown spice.