Each rum was selected with our reader in mind. All six rums have unique flavors and history. They are handcrafted specifically for those who appreciate the finer things in life. This selection features a variety of locations and notes, but they all have one thing in common — you won’t want to leave land without them.
South Bay Rum
Created in the Dominican Republic by Cuban Rum masters who had immigrated there, South Bay Rum is made in small-batches and uses the Solera method. The contents of the barrels are aged for a significant period of time. Each barrel is hand selected and brings its own unique characteristics, having once held bourbon, sherry, port, wine and single malt scotch whisky.
About the Rum: With a red mahogany color and fragrances of honey, sherry and toffee, South Bay Rum has a smooth finish. It has notes of buttered rum candy, nutmeg and spices followed by distinct caramel and vanilla flavors.
Twenty Boat Spiced Rum
Dedicated to the bootleggers of Cape Cod, Twenty Boat Rum is named for the 20 harbor police and coast guard boats that stood watch near the tip of Cape Cod after 10 men who were arrested in a rum smuggling ring in 1930. They posted bail and raced out of the harbor on their reclaimed boat. Twenty Boat Rum is a small batch, handcrafted rum that features American organic sugar and molasses and locally sources spices.
About the Rum: Twenty Boat Spiced Rum is steeped for three weeks in a 55-gallon steel drum with a large hemp bag filled with locally sourced cardamom, vanilla bean, cinnamon, allspice, nutmeg, chai, anise, lemon peel, orange peel and rose hip. The method of infusing spices is unique to Twenty Boat and gives the rum a unique flavor and color. It has notes of Cardamom, cinnamon and chai.
Kōloa Gold Rum
Home of the Kōloa Rum Company, Kauaí is home to the distinctive tall sugar cane that thrives in the volcanic soil specific to the island. The Kōloa plantation first harvested raw sugar in 1837 and it is believed rum production began around the same time. Today, the Kōloa Rum Company is the only licensed distillery on the island of Kauaí. The rum is twice distilled using a 1210-gallon copper pot still, first built in Philadelphia in 1947. Later, it was refurbished to distill Kōloa rum.
About the Rum: First bottled in 2009, the Kōloa Gold Rum has a rich, gold oak appearance with molasses, candied apple and vanilla fragrances. The rum is slightly sweet with notes of burnt sugar and a candied lemon finish.
Bully Boy Boston Rum
Inspired by the vault of spirits rediscovered 70 years after the prohibition was abolished, brothers Will and Dave Willis created the Bully Boy Distilleries with the goal of creating spirits with character and to continue the legacy of artisan distilleries in Massachusetts. It was named after their great-grandfather’s favorite workhorse.
About the Rum: Made with blackstrap molasses and aged in a blend of used bourbon and red wine barrels, Bully Boy Boston Rum has a bold flavor. The final rum has notes of vanilla and a fruity complexity with a bit of sweetness.
Prichards Crystal Rum
America’s history drives Prichard’s entire brand, from the distilling of the rum to the bottle it’s packaged in. Created from the same ingredients as America’s first distilled rum, American molasses from Louisiana, and distilled in large copper pots before being stored in 15- to 53-gallon charred white oak barrels. The bottles are a recreation of an antiqued bottle discovered by Phil Prichard. He believes the bottle represents the American history of rum production. Each flaw and imperfection of that original bottle are recreated in today’s bottles, including the crooked neck.
About the Rum: A small-batch rum handcrafted to the rum drinker, the Crystal Rum is made from the finest grade “A” molasses and has a clean, smooth finish. It’s great for drinking straight or the perfect addition to your favorite rum based cocktails.
Thowas Tew Rum
In the early 18th century, the production of rum was flourishing in Newport, Rhode Island with 22 distilleries active by 1769. The Sugar Act of 1764 and the British Invasion during the revolution caused many to flee from Rhode Island, quickly closing the once profitable rum industry in the state. In 1842, the final distillery when bankrupt and closed its doors. For 135 years, the state distilling industry remained dormant until Newport Distilling Company received the first license to distill in the state again. This did not happen until 2007. Newport Distilling Company decided to recreate the rum that had been famous for all those years ago. They recreated the rum by using the same blackstrap molasses, local water and pot still techniques and named the rum Thomas Tew, after pirate and resident of Newport.
About the Rum: Staying true to its history, Thomas Tew Rum is distilled in large, copper pots to give it the same bold flavor of the original spirit. The rum is then placed in large barrels to age for years, before being hand-picked when ready. Each bottle is labeled according to the barrel it came from. Thomas Tew Rum is a dark amber rum with notes of vanilla, spice and oak.
Flor de Caña Rum
Flor de Caña has won over 180 international awards, having won recognition as the Best Rum in the World five times at tasting competitions in London, Chicago and San Francisco. Flor de Caña is the preferred rum brand in Central America and the most exported Nicaraguan rum. It’s also a favorite among anglers and captains fishing anywhere in the world.
About the Rum:
Flor de Caña 12 Centenario
This reddish, 12-year- old amber rum is stately, elegant and semi-sweet. It’s delicious neat, on the rocks or with a splash of water or soda. Rated 90 to 95 and highly recommended by Wine Enthusiast and the winner of 13 international awards, Flor de Caña Centenario 12 is making history as one of the world’s finest rums.
Flor de Caña 7 Gran Reserva
A 7-year- old, mahogany-hued, extra-smooth and full-bodied rum, it’s recommended for sipping with sparkling water and a twist of orange or in the Flor Old-Fashioned cocktail, which is prepared with brown sugar, coffee bitters, a splash of sparkling water and two orange rinds.