Flavored Rums Worth the Hunt

These flavored rums all have one thing in common--they’re all worthy of you seeking them out! Happy hunting!
Nov 07, 2017
  • 5
    5 Brinley Gold Shipwreck Coffee Rum
    80
    Roast & Sweet
    This is a molasses-based rum blended in St. Kitts, an island in the Caribbean. Brinley aged rum infuses their rum with Brazilian Coffee.
  • 4
    4 Rougaroux 13 Pennies Praline Rum
    82
    Sweet & Rich
    Louisiana Cajun country is a land steeped in folklore, and one of these legends surrounds the Rougaroux, a mysterious creature said to have been spotted in the cane fields only in a full moon, when he would punish the wicked. According to legend, leaving 13 pennies outside your door will protect the house from his advances. This rum is made with molasses and raw sugar from the Donner-Peltier fields in Thibodaux, then flavored with toasted pecans, locally-made cane syrup and Madagascar vanilla, with no other added flavors or colors. All assembled at the distillery, where yes, 13 pennies do indeed lay outside the door, just in case. Update: Donner-Peltier Distillers, the Thibodaux-based distillery, announced that it will cease operations after Monday, August 27, 2018.
  • 3
    3 SelvaRey Cacao Rum
    88
    Sweet & Rich
    SelvaRey (translated from Spanish "king of the jungle," hence the gorilla on the label) is created by former Havana Club master blender and ex-Cuban Minister of Rum Francisco “Don Pancho” Fernandez. The rum is a selection of 5 year old rums from copper column-stills, aged in ex-bourbon casks with an infusion of locally sourced chocolate instead of cocoa-flavored syrup.
  • 2
    2 Siesta Key Toasted Coconut
    90
    Fruity & Sweet
    Siesta Key Toasted Coconut Rum is produced in small batches and flavored with real shredded coconut. It is bottled at 35% ABV.
  • 1
    1 Plantation Pineapple Stiggins' Fancy Rum
    92
    Fruity & Sweet
    Named for a character in Charles Dickens’ “The Pickwick Papers,” the Pineapple Stiggins’ Fancy Rum began as a one-off collaboration between Alexandre Gabriel and cocktail historian David Wondrich. The demand was strong enough that Plantation made it a proper release. Pineapple rinds are infused with their Plantation 3 Stars Rum for one week, then pot distilled. The fruit is separately steeped in Plantation Original Dark Rum for three months. The two liquids are blended and the resulting Pineapple Rum is rested in casks for three months before bottling.