Rums

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A spicy, green Clairin from Saint Benevolence, made with a combination of Cristalline, Madame Meuze, Farine France and 24/14 sugarcane, all of which are indigenous Haitian varietals. Distilled using traditional methods, it offers notes of green banana, wasabi, earthy smoke, white pepper, cloves and green olives throughout the palate.

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A citrus-forward Clairin produced by Stephan Kalil Saoud, Sonson is made exclusively with sugar cane syrup, made from locally-grown indigenous Madame Meuze sugar cane. The palate offers notes of orange zest, ripe lemons, green grass and white pepper that linger in the finish.

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This blend of pot and column still rum from Foursquare distillery in Barbados has been matured for at least six years and finished in an oloroso sherry cask. This rum has a rich, fruity character, with notes of toffee, raisins and vanilla throughout the palate. The label features an image of the grand Hyacinth Macaw – the largest macaw in the world.

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A mix of heavy bodied Wedderburn style rum and medium bodied Plummer, Smith and Cross is an excellent Jamaican rum that's making waves in the bar world. Bottled at 57%, navy strength, and intensely flavoured, this works well in cocktails but also has a depth that rewards those who like to sip their rum.

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The 2019 release of Ron Zacapa Reserva Limitada, distilled in Guatemala and finished in Moscatel wine barrels. Aromas of vanilla, oak and wild flowers fill the nose. The palate offers notes of citrus, garden herbs, honey, roast nuts, vanilla and oak.

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Honeyed single estate rum from Venezuela with elements of bitter chocolate, nuts and buttery biscuits. It is made, unusually for a rum, through the solera process: casks of different aged rums are stacked vertically, the oldest (aged around 35 years) at the bottom, and as the distiller draws rum from one cask they top it up with younger liquid from the blend.

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In 2018 independent bottler Velier released four bottles of National Rums of Jamaica rum, each with a different ester level. This 13-year-old rum, distilled at the Long Pond distillery in tribute to the ester classification used at the country's Cambridge distillery (closed in 1947) has 550/700 gr/hlpa, which results in intense and complex flavours of sharp and mulchy fruit alongside savoury and inorganic routes. A great rum for those who want to explore the production and potential of rum, but not recommended for beginners.

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A truly excellent long-aged rum from Jamaica's most respected producer, Appleton 21yo has everything you could ask for in a top-end rum - real richness and depth of flavour and a fabulously smooth texture and mouthfeel. An exceptional spirit.

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A Caribbean blend from British Guyana, Barbados and Trinidad, this is fresh, fruity and smooth, with notes of tropical fruit, cloves, ginger and liquorice. Very aromatic and easy-drinking.

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A sweet and spicy rum from Damoiseau, made with a blend of rums from Bellevue distillery in Guadaloupe, and matured in re-charred bourbon casks for at least three years. Aromas of pepper, oak spice, green sugar cane, dried fruits and zesty citrus fill the nose, complemented by notes of cinnamon, black pepper, toasted sandalwood, mint, raisins and oranges throughout the palate.

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