Dark Rums for Stormy Nights

Myers's Rum, named for founder Fred L. Myers, has been produced in Jamaica since 1879. This molasses-based dark rum is a blend of up to nine rums made in both continuous and pot stills. It's aged up to four years in ex-bourbon barrels.

Distilled in St. Croix, Cruzan's Aged Dark is a blend of rums made from imported molasses in a five-column still. It is aged in charred American oak for 2-4 years and is bottled at 80 proof.

Selected and imported by MinistryOfRum.com founder Ed Hamilton, this black rum is a blend of extra light, light and heavy pot-still rums. The molasses used is from sugar grown on the Worthy Park Estate where the rum is distilled. Located 1,200 feet above sea level, the distillery is situated in the Vale of Lluidas, and produces mostly bulk rum.

Kōloa’s dark rum offering is unaged and "enhanced" with additional caramelized sugars. Their rum, produced on the island of Kaua’i, is distilled in a copper pot still from crystallized sugar.

Ten To One Caribbean Dark Rum is a blended rum made with column still rums from the Dominican Republic, Trinidad, and Barbados and Jamaican pot still rum. After blending, the rums are finished in American oak ex-bourbon barrels. No added sugar, colors, or flavorings added. Bottled at 80 proof, this launched in summer 2019 in the New York market.

Blackwell Rum is the creation of Chris Blackwell, founder of Island Records and a pioneer in the music industry. Blackwell helped bring the likes of Bob Marley and Peter Tosh to the international stage and has joined forces with Joy Spence (master blender for Appleton Estate) to revive an old family recipe. Incidentally, his mother's family previously owned Appleton Estate and J. Wray & Nephew. Pot and column distilled rums are aged in American oak barrels for 18-24 months.

Goslings flagship rum is a blend of pot still and continuous still rums imported into Bermuda and aged in single-use bourbon barrels. The result is a rich and complex dark rum. Its name comes from the black wax that was used to seal reclaimed champagne bottles.

Made in Pittsburgh, PA, at Allegheny Distilling, Maggie’s Farm Rum has an impressive roster of spirits, ranging from a spiced rum to a falernum liqueur. Their 50/50 Dark Rum combines pot-still cane rum that the brand distills at its facilities with imported aged molasses rum. The distillery then ages the blend for at least six months, adding a touch of molasses before it’s bottled at 80 proof.

This dark rum includes seven different rums aged up to 25 years and include rums that were column and some that were pot-distilled. This blend was aged in bourbon and port casks before briefly (up to 30 days) finishing its maturation in former oloroso sherry casks made from French Limousin oak. Bottled at 43% ABV.

Plantation O.F.T.D. (Old Fashioned Traditional Dark) Overproof is a group effort. Alexandre Gabriel, Master Blender for Plantation Rum, brought together six rum luminaries--Jeff "Beachbum" Berry from Latitude 29, Martin Cate from Smuggler's Cove, Paul McFadyen from Trailer Happiness, Paul McGee from Lost Lake, Scotty Schuder from Dirty Dick, and Dave Wondrich, cocktail historian extraordinaire. Over many tasting and blending sessions, they formulated a rum ideally suited for use in top-shelf Tiki and tropical cocktails. The O.F.T.D. is a blend of rums from Barbados, Guyana, and Jamaica in the overproof dark style, and replaces Plantation’s Trinidad-sourced Original Dark Overproof Rum.