Uses locally grown ingredients to produce this smooth but spicy Cachaca.

This fantastic spirit is produced ethically, which means you can drink as many Caipirinhas as you like safe in the knowledge you are playing your part. Kind of.

Made from fresh sugar cane grown on a family-owned farm in Brazil. Batch distilled in copper pot stills before maturing for one year in American oak casks. The taste is smooth and full of flavour, think ripe bananas and mellow oak.

If you are all about the look then this bottle could be for you. It does also make for an excellent Caipirinha.

With a mix of old and new methods to produce a signal estate artisanal rum, this Cachaca is the business.

Rich rounded sweetness with charred barrel character. Smoky roast coffee tones with warming ginger, nutmeg and other spices.

Its amazing to think that the creator of this rum, Chris Blackwell, doesn’t focus on this great rum alone. A man with many talents, which are showcased here.

Heady aromas from Tonka Bean, orange peel, clove, ginger and all spice. All made from scratch at the BrewDog Distillery, north of Aberdeen.

Produced in Bermuda since 1806 this is a truly great rum. You are simply not having a Dark ‘n’ Stormy cocktail if it isn’t made with this.

They say this is the rum that originally showed that you could not only drink rum as a cocktail but on its own. We are not sure about that but one thing is for sure, a bottle of this with some ice and lime and you are away.

A rich history this Navy style rum can be a little hard-hitting for some but then again, that’s what this rum is all about.

This Navy-style rum has been matured in sherry-seasoned, American oak casks, before being bottled at 57%.

Another one of those rums that needs little introduction. With its stand alone bottle, flavour and texture this is a must if you are getting to know the history of rum.

A richly spiced rum from the Old J range. Tasting of a buttery vanilla, with a good kick of cinnamon, chewy raisin and cardamom.

From Guyana but with a cult following from Scotland and bottled in Glasgow this dark burnt drown sugar rum is popular with orange juice.

Relaunched in 2015 with a new recipe gives us all an excuse to give this another try. Better or worse than its original recipe, we will let you decide.

A rum famously handed out in ‘tots’ to sailors not so long ago, this Navy rum has a very famous past.

We love this rum and often use it in cocktails when a dark rum is required. That’s not to say cannot be drunk on its own, this 1930s rum hits all the tastebuds.

Aromas of cinnamon, dark chocolate and the unmistakeable Angostura aromatic bitters flavour.

It’s a bold move creating a coconut rum when Koko Kanu is such a popular standard but we absolutely love this and highly recommend it.

A rum expanding its range is always exciting and this is no different. Has the classic texture and flavour you remember but with something new.

Aged Agricole Rhums and orange peel makes this my first choice if I’m going for a flavoured rum.

A rich smoky flavoured rum that enhances most cocktails. Those smoked oak chips will linger and linger and linger.

With the success of Dead Man’s Fingers spiced rum we bring its coconut counterpart, easy sipping.

One more for the road? Its hard not to be tempted with one final tipple with this coffee-infused rum.

Well-balanced pineapple flavours with hints of soft brown sugar and nutmeg cut with aniseed and lime.

Kea plums are found only in a single creek valley near Falmouth in Cornwall. The white rum carries the natural sharpness of the plums balanced with warming orange and ginger, delivering deep, jammy flavours with a slight tart finish.

This could be classed as flavoured rum but we prefer to call it a superior, white rum with coconut flavours. A great alternative to Malibu and coke or peach schnapps.

Pirate’s Grog Black Eight is created by infusing premium Brazilian coffee with the incredibly smooth Pirate’s Grog 5yo Rum.

A tribute to the Charles Dickins Character character this pineapple rum has been a long time in the making.

A second bottle from the Pull the Pin range delivers a light rum full of the fresh and fruity summer flavours of ripe passionfruit & pineapples.

RedLeg Caramelised Pineapple has 100% natural pineapple, caramel flavour infused with Jamaican ginger and vanilla spices, creating a very accessible, mixable spirit.

A mixture of rum and caramel toffee is an attractive alternative to the norm for those with a sweet tooth.

Infused with natural coconut flavours this rum is screaming out to be made into a Pina Colada.

A sweet soft rum that reminds you of the summer sun, excellent on its own.

The Rum Shack’s new creation: a delicious liqueur with gorseflower and salted caramel flavours, enjoy neat over ice or in our favourite cocktail with apple juice and lime.

Rebranded in 2016 this dark looking rum is still an excellent full flavoured, complex rum.

A rum with an unusual looking bottle and an unusual history. A label designed by Campari and suitable for mixing or drinking on its own.

A special Jamaican rum? We’ll leave that for you to decide but this full flavoured rum made in traditional pot stills is at least worth a go.

The fifth generation of this family are still producing this first-rate rum, highly regarded at home and abroad. A rich, aged rum with toasty aromas of light toffee and hints of molasses. Matches well with ginger beer and lime due to its smooth taste on the palate.

Another family with many awards to its name, this rum might be familiar to you but why not give it another go: it never disappoints.

A rum known the world over which must mean something. This distinctive looking bottle with a smooth and warm taste is popular wherever you go.

Found in its swanky looking bottle, this well rounded rum is aged in American oak barrels and is great in cocktails.

This does exactly what we want gold rum to do: tropical flavours with a slightly darkened caramel look. Give it to me now!

A buttery, aged new addition to the rum market with a variety of tropical fruits to boot.

Coming from the El Dorado range means this has to be tried. As brilliantly versatile as you would expect from this family, there is no better place to start the journey.

From a carbon-neutral micro-distillery located in a Victorian coach house, comes this rum made sustainably using the surplus molasses from UK sugar production. Floral, honey and nutty.

This golden aged rum is the lesser famous brother and doesn’t get the recognition it probably deserves, well it does here – its fab.

A blend of 8, 5 and 3yo golden rums distilled from pure sugar cane molasses and matured in American bourbon oak barrels. Named after the Roman god of the sea. Maple syrup, apricot and vanilla is followed by spicy pepper and nutmeg.

Combines rums from all over the Caribbean but mainly from Honduras. Its name might sound silly but this rum has a serious side.

Yeah we don’t know who he is either… But ignore the name this rum is an awarding-winning, serious contender.

Vanilla, smoky oak and tobacco give this overproof rum enough balance to its strong taste.

Due to its alcohol content this isn’t recommended straight but is still recommended.

Fermented and distilled in Cornwall by the Wrecking Coast guys. Fresh, grassy and earthy sugarcane flavour, akin to a young Agricole gives a salted apricot and overripe tropical fruit salad with end notes of vanilla and nutmeg.

Strong and sweet, this blended rum is a big kick substitute for those who wish to dip their feet in the overproof range

Fresh ginger and cinnamon and ginger layered with orange zest and a rich sweetness finally brings the popular Pussers range to the spiced side.

At 63% ABV this overproof rum is hard-hitting to the palate, but it hasn’t stopped it becoming the biggest seller in Jamacia. Also matches with the fruit drink Ting, to make the classic cocktail, Wray and Ting.

In Mauritius this is known as ‘moonshine’. An explosion on the palate, but warm and with a sweet long finish, bursting with flavours. Very high-strength so not to be drunk neat.

Rich, fiery and spiced. Highly potent and super strength. The only globally recognised inland rum, it was created in 1832 by Sebastian Stroh in an attempt to replicate traditional rum as Austria-Hungary then had no access to tropical colonies
and molasses. It is entirely produced within Austria and become a popular local specialty. The recipe has been passed down through generations and is produced in exactly the same way today.

A real deluxe rum that needs to be enjoyed slowly. A warm finish to a taste of vanilla, cocoa and hints of caramel.

A silky, smooth golden rum worth trying neat … if only because it tastes like crème brûlée!

A dry oaked rum aimed at discerning bourbon drinkers, this has a high benchmark indeed.

Launched in 1988 to celebrate the centenary of this distiller. Aged for around 15 years first in ex-American whisky barrels with a small proportion also aged in first-fill ex-sherry butts.

This small batch rum is produced from molasses in a distillery in over 120 years old. After 18 years in American white oak bourbon barrels, the rum is treated to a short finish in Andalusian white oak sherry barrels. Rich notes of roasted oak, coffee and vanilla, with toffee, orange peel and a touch of pepper spice.

Elegant, warming and bursting with notes of ripe tropical fruits, soft vanilla and a delicate woody spice. Perfect both for sipping neat and for enjoying mixed in any number of cocktails. Charles Merser & Co. is London’s first rum-blending house in over one hundred years – bringing the lost art of blending and marrying rum back to the city where it was first pioneered. No colours or sweeteners added.

This rich, sweet and fruity rum is our favourite. It was during a brain-storming evening drinking this, that the Rum Shack was created. Should only be drunk neat.

The first time a bottle of this was dropped into the shack it never made it to the back bar shelf, which says a lot about the rum (and even more about us).

Probably the sexist looking bottle from Puerto Rico, this is a rum that matches its look.

As one of our favourite distillers of rum, it should be difficult to choose one from El Dorado’s collection, however this 12 year aged rum stands out from the crowd. Recommend drunk neat.

As mentioned before this range of rums is an award-winning distillery and this is one of their best. Only to be drunk on its own for the full experience.

Peppery spices and dark caramel feature in this award-winning rum. Could easily sit in our gold section; an exemplary rum.

Fair Rum reveals many aromatics and a deep character. Created by local people, the FAIR range is a winning combination of fair trade ethics and quality.

Medford Rum is a true heirloom spirit made in the bygone ways of old New England. It has a beautiful dark red-brown colour and a rich, brown sugar and butterscotch nose.

Using American white oak, casks with rums aged between 12 and 21 years, this golden rum has an excellent sharp crispness to it. Pronounced etch-ee-seh-rah, the meaning is Spanish for ‘enchantress’.

A delicious dark rum from Ron Pampero, this is made in continuous stills in Venezuela. It’s full, rich and very fruity.

A single cask golden rum that might just be the pinnacle of their range, certainly worth finding out for sure.

In a lovely bottle based on the design of those kept by the ship’s captains and pirates during the 19th century, this rum is aged for as long as 15 years in American oak and French barrels. Tastes like an incredible, old-fashioned rum.

With their rum arriving in Cornwall in white cask barrels, you would think that these guys mean business. Latin American rum and Cornish spring water certainly help.

Made using the concentrated first pressing sugar cane juice (virgin sugar cane honey) rather than molasses and aged and blended from a mix of rums between 6 and 23 years old. A work of art.

A superior spiced rum. Cloves, orange peel,
vanilla and cardamom all make an appearance in this delicious drink. Can be had on its own, mixed or just over ice and a look that distinguishes itself from the crowd.

We might be biased, we love all things Louisiana but this ‘American’ rum with Creole spices is all we’ve ever wanted.

A mix of rums and – what we are told are – a blend of secret spices, a mysterious looking bottle and a black magic name. Scared yet?

Coming from our neighbour in Newquay this caramel spiced rum is for those with a sweet tooth.

A softly layered spiced rum we prefer to drink on its own but can go with a mixer. An interesting back story of pirates and merchants add a certain style to this rum.

Cape Cornwall spice and blend their carefully selected white rum with pure Cornish water, and make it on a family farm in far west Penwith.

This punchy spiced rum from Australia is a blend of Fijian and Papua New Guinean rums using a secret recipe that includes Australian bananas from North Queensland. A long, lingering banana finish with a background of sweet spice.

We already have a rum from this distiller on this list, however this complex spiced rum with cinnamon, vanilla and nutmeg flavours mean its beautiful neat or with a mixer – makes it worth having another.

The bottle reminds me of a 1950s American advertising campaign telling you how good for you this is. I’m not sure that’s true, but I could drink this ginger, coriander and lemon spiced rum all day.

The Scottish may not be known for rum but they have got this one bang on with pepper, ginger and allspice giving you the kick you want.

Created by the Rum Shack team in 2015, a delicious small-batch spiced rum. Enjoy saffron cake and Pedro X ice-cream flavours with cinnamon, nutmeg and orange notes.

Cinnamon, vanilla, clove and nutmeg are all the classic spices you expect from a spiced rum and this one delivers in just the right order.

The blend of Jamaica and Barbados rum has been treated to the addition of pineapple, kola nut and Caribbean spices.

Given that Mauritius lies on the original spice route it is not surprising that Green Island produce a spiced rum. Based on molasses rum and distilled using a four column process and flavoured with herbs and spices.

The nose leads with vanilla and has a sweetness at the forefront with cinnamon lending a spiced warming feel followed by a drying finish thanks to the pimento. 100% Jamaican Rum.

It seems like this rum has been around forever but it was only introduced in 2010. Its unique look and rich spicy flavour quickly cornered the market for rum and cokes everywhere.

We have all heard the rumour about the origin of this spiced rum and there is no getting away from its connections to an old recipe. It certainly takes you back.

A range of spices is infused as well as butterscotch, making for a warming, sweet and spicy spirit then rested in oak, mellowing the spirit and adding some mature, woody notes.

Infused with coffee and twice distilled, this rum from Florida does its best to showcase that Caribbean vibe with a twist.

A classic that is still relevant today. Created by the tattooist ‘sailor Jerry’ Collins, even if you are not familiar with the rum you will certainly know its look.

A blend of Caribbean rums, spiced with grains of paradise and infused with chamomile, lime leaf, fennel, cardamom, lapsang souchong tea and warm-smoked figs. Try it in a daiquiri or topped with ginger beer.

Fresh ginger and cinnamon and ginger layered with orange zest and a rich sweetness finally brings the popular Pussers range to the spiced side.

A superior spiced rum. Cloves, orange peel, vanilla and cardamom all make an appearance in this delicious drink. Can be had on its own, mixed or just over ice, with a look that distinguishes itself from the crowd.

This spiced rum with a ginger aroma is named after a hermit crab native to the area. RedLeg is left to rest in old oak barrels and infused with Jamaican vanilla and ginger creating a very smooth-tasting rum with a hint of sweet spice.

Its hard to compete with its brother but this spiced rum doesn’t try. Smooth and sweet, we’re sure there is a joke in here somewhere.

Does sweet potato and spiced rum sound something for you? Fortunately these guys bring this lemon, treacle and sweet potato concoction your way.

Coming from our neighbour in Newquay this caramel spiced rum is for those with a sweet tooth.

Cape Cornwall spice and blend their carefully selected white rum with pure Cornish water, and make it on a family farm in far west Penwith.

Elegant, warming and bursting with notes of ripe tropical fruits, soft vanilla and a delicate woody spice. Perfect both for sipping neat and for enjoying mixed in any number of cocktails. Charles Merser & Co. is London’s first rum-blending house in over one hundred years – bringing the lost art of blending and marrying rum back to the city where it was first pioneered. No colours or sweeteners added.

With the success of Dead Man’s Fingers spiced rum we bring its coconut counterpart, easy sipping.

One more for the road? Its hard not to be tempted with one final tipple with this coffee-infused rum.

This rum features the citrus aroma of zesty limes with sweet hints of caramel.

Well-balanced pineapple flavours with hints of soft brown sugar and nutmeg cut with aniseed and lime.

The Scottish may not be known for rum but they have got this one bang on with pepper, ginger and allspice giving you the kick you want.

Heady aromas from Tonka Bean, orange peel, clove, ginger and all spice. All made from scratch at the BrewDog Distillery, north of Aberdeen.

From a carbon-neutral micro-distillery located in a Victorian coach house, comes this rum made sustainably using the surplus molasses from UK sugar production. Floral, honey and nutty.

Kea plums are found only in a single creek valley near Falmouth in Cornwall. The white rum carries the natural sharpness of the plums balanced with warming orange and ginger, delivering deep, jammy flavours with a slight tart finish.

Fermented and distilled in Cornwall by the Wrecking Coast guys. Fresh, grassy and earthy sugarcane flavour, akin to a young Agricole gives a salted apricot and overripe tropical fruit salad with end notes of vanilla and nutmeg.

A second bottle from the Pull the Pin range delivers a light rum full of the fresh and fruity summer flavours of ripe passionfruit and pineapples.

A range of spices is infused as well as butterscotch, making for a warming, sweet and spicy spirit then rested in oak, mellowing the spirit and adding some mature, woody notes.

The Rum Shack’s new creation: a delicious liqueur with gorseflower and salted caramel flavours, enjoy neat over ice or in our favourite cocktail with apple juice and lime.

A blend of Caribbean rums, spiced with grains
of paradise and infused with chamomile, lime leaf, fennel, cardamom, lapsang souchong tea and warm-smoked figs. Try it in a daiquiri or topped with ginger beer.

Does sweet potato and spiced rum sound something for you? Fortunately these guys bring this lemon, treacle and sweet potato concoction your way.

This dark chocolate, toffee, coffee and tobacco rum is a Navy rum like no other. The name is a reference to the rum ration days of the Navy.

This is one of the most expensive rums on the market but from this family it shouldn’t put you off. Aged for a minimum of 12 years in ex bourbon casks and finished for a further 2 more, it’s a taste to match the price.

A gold award-winning rum to only be drunk on its own. These guys will probably say it’s a case of master blending, we just say its bloody amazing.

A handcrafted blend using fresh cane juice, molasses and aguardiente then aged for 3 years in Tempranillo wine barrels. Clean and incredibly smooth tasting.

An award-winning mixing white rum …

The three times filtered white rum holds its own in the famed Brugal family.

Another award-winning family offer this excellent white rum that can be supped on its own or with a mixer.

One of the oldest trading houses this rum is 100% aged, unlike many of its competitors.

An award-winning rum, very crisp and fresh, from the esteemed El Dorado stable that has been distilling rum for over 300 years.

A distilled rum often used as a substitute for vodka. We’ll leave you to ask why you were drinking vodka to begin with.

The only white rum aged for 4 years, its hard not to go for one of its older siblings but this is worth the effort.

The standard mixing rum for classic cocktails and the go to rum for a reason.

Toffee, lime and vanilla spiced white rum; another addition to the Old J growing range.

A crisp, classic, white rum aged in oak. If we were going to try only one white rum, I’d try this.