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Rum, with its base of fermented sugarcane—within the type of molasses, sugarcane juice, or cane syrup, relying on the fashion—and roots within the Caribbean, is usually related to candy tropical drinks loved on trip. And for good cause: Mai Tais are scrumptious! However there’s a large world of barrel-aged rums on the market which have fairly a bit extra in widespread with whisky; they’re meant to be sipped and savored simply as you’d a coveted bourbon or scotch.
“Very similar to scotch, rum is aged in second-fill bourbon and American whiskey barrels—roughly 99% of rums have been aged that manner because the Nineteen Forties, after it grew to become a requirement for bourbon to be aged in new charred [oak] barrels,” notes Alexandre Gabriel, proprietor of and grasp blender for Maison Ferrand and the Barbados-based West Indies Rum Distillery, which produces the Planteray (previously Plantation) line of rums.
Gabriel provides that double growing older can also be quite common in rum manufacturing. “Double growing older is a historic manner of growing older rum: Rum was first aged in its nation of origin—referred to as tropical growing older—then carried in its barrels by boat to bear a secondary growing older—referred to as continental growing older—often by the coast, both in France or within the UK, the place it could age additional in native barrels reminiscent of madeira, port, cognac, and armagnac.”
Most of the flavors an aged rum will get from the barrel will likely be acquainted to whisky drinkers, together with vanilla, spice, and oak. However past the barrel notes there are lots of different intriguing flavors that may differ relying on a number of elements, together with uncooked supplies, size of fermentation, and nation of origin—simply as whisky flavors differ relying on these similar elements.
“If it’s a full-bodied, wealthy molasses rum, you’re going to have, for instance, ripe fruit-forward components reminiscent of pineapple, mango, banana, and really unique dried fruit components, all of which can intertwine with vanilla and lightweight components of coconut, and naturally the candy molasses notes,” Gabriel says. “If it’s a pot nonetheless rum, you may have extra uncooked chocolate and ginger notes intertwined with the weather of the wooden.”
Gabriel provides that growing older rum is about accentuating the flavors of the spirit which can be developed principally throughout fermentation and distillation. “It’s like sprucing a bit of wooden to make the grain shine; it’s not one other layer that’s going to be placed on,” he says. “It’s actually a component the place you deliver ahead the attribute of the rum—you don’t add important traits, you simply make it shine.”
For a whisky drinker experiencing aged rum for the primary time, Gabriel advises recognizing that you just’re coming into a brand new world. “It’s vital to have a look at rum for what it’s, the identical manner that you just take a look at whisky for what it’s,” he says. “Whisky drinkers have a really educated palate for spirits, so really, the bridge between the 2 is simple and really pleasurable. It’s possible you’ll wish to begin with a rum that’s extra wood-forward and go from there. Begin with a Barbados rum, for instance. Barbados goes to be elegant, balanced, with components of molasses and barely sweeter notes of vanilla. Then you’ll be able to examine this with a Jamaican rum, which could have unique wealthy fruit notes. For those who actually wish to blow your thoughts, examine these with a rum from Fiji, which will likely be extraordinarily structured and wealthy. Then you definately’ll get it. It’s an entire new world of journey for people who find themselves fascinated by style experiences, and rum has a lot to supply for that.”
5 Aged Rums to Strive
Brugal 1888 Doblemente Añejado, 40%, $45
This molasses-based rum from the Dominican Republic is first aged in bourbon barrels for as much as 8 years after which in first-fill oloroso sherry casks. The mouthfeel is full-bodied, with flavors of candy toffee and vanilla balanced by peach, cocoa, and cloves, resulting in a long-lasting end with a touch of honey.
Chairman’s Reserve Legacy, 43%, $43
This St. Lucian rum is a mix of two column nonetheless molasses rums aged 5-6 years, one pot nonetheless sugarcane juice rum aged 5 years, and two pot nonetheless molasses rums aged 6 years, all aged in bourbon barrels. Crème brûlée, sultana, vanilla, and candied ginger flavors result in an intense, advanced, and lingering end.
Planteray O.F.T.D. Overproof, 69%, $32/1 liter
This “Previous Original Conventional Darkish” rum is a pot still-driven mix of molasses rums, double-aged in bourbon barrels and cognac casks, together with a Barbadian rum aged 2-5 years, Guyanese rum aged 1-2 years, and two Jamaican high-ester rums, one aged 1-2 years and different aged 10-15 years—all blended for 3-6 months in a picket vat in southwest France. The palate bursts with caramel cream, chocolate, and vanilla, plus cinnamon, raisins, nutmeg, oak, and molasses, with smoky accents. The lengthy end provides darkish chocolate, clove, and caramel.
Santa Teresa 1796 Speyside Whisky Cask End, 46%, $60
Venezuela’s oldest rum model, this limited-edition bottling begins because the flagship solera-aged molasses rum—a mix of column nonetheless and pot nonetheless rums aged between 4 and 35 years in bourbon barrels—that’s then aged for as much as 13 months in Speyside whisky casks. Flavors of toffee and cane syrup mix with apricot, dried fruit, almonds, and darkish chocolate, then malted barley and wooden, with a touch of smoke and a long-lasting dry end with tingling black pepper.
Zacapa No. 23, 40%, $50
This Guatemalan rum is a mix of 6 to 23 yr previous solera-aged rums produced from virgin sugarcane syrup that’s aged in American whiskey, sherry, and Pedro Ximénez wine barrels. The total-bodied palate provides dried fruit, apricot, savory oak, nutmeg, leather-based, and tobacco, plus espresso and vanilla, balanced with a contact of cinnamon and ginger.
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