Great Rums For National Piña Colada Day

Varela Hermanos grows its own cane and controls the entire subsequent process from fermentation and distillation to ageing and assembly. The añejo, said to be aged three years in white oak, is the youngest of a line that also includes 7- and 12-year offerings, along with the limited edition Centuria. Its color is a brilliant amber.

Flor de Caña, Spanish for “sugarcane flower,” is the only mass-produced rum line from the Central American country of Nicaragua. Distillation is done in a three-column still, before aging in ex-bourbon, white oak barrels stored in a thermally insulated warehouse to reduce the angel’s share. A close look at the bottle reveals a raised outline of a sugar cane stalk. Although the bottle has a prominent “7” on it, the brand no longer claims a minimum seven years of aging.

Brugal Añejo is a rum produced in the Domincan Republic. It is aged for 2 to 5 years in used American oak barrels. In some markets, this is sold at 38% ABV, but in the US, it is bottled at 40% ABV.

Rapidly growing Dominican Republic brand Ron Barceló produces rums they distill from 100% Dominican sugar cane juice. The Imperial rum gets finished for two years in French oak barrels, stacked horizontally like in rickhouses, as compared to Barceló's traditional aging process which uses bourbon barrels left vertically standing. The rum used for Imperial is aged for between four and 10 years overall. This is sold elsewhere at 38% abv (and is what is reviewed here), but is sold at 40% abv in the US.

Cuban rum distillers or “maestros” have been drinking their own extra-aged rums for years, but this release marks the beginning of this style of rum to the general public. At its core is Cuban sugarcane turned into molasses or "mieles." The entire production process for this rum takes at least 14 years, with the youngest drops having aged a minimum of 7 years. This is achieved by aging individual barrels instead of using the more popular solera method. Note: This is not currently available in the U.S.

The number "7" on the Banks bottle does not signify this rum's age, rather it is the number of lands from which it is sourced. Twenty-three different rums from eight distilleries are sourced from 7 locations: Trinidad, Jamaica, Guyana, Barbados, Guatemala, Panama and Java. Bottled at 43% ABV.

Appleton Estate, founded in 1749 is perhaps Jamaica's most venerable rum and comes from the oldest distillery in continuous operation in Jamaica. Appleton's Master Blender, Joy Spence, is the first woman to be appointed Master Blender in the world. Appleton Estate Reserve Blend is created from 20 select rums aged on average for 6 years.

Santa Teresa holds the honor as being the world's first solera-style rum; a style that has grown in popularity especially among rums produced on former Spanish colonies. This is made with a blend of rums aged in American oak cask for up to five years.

Like the other releases in The 86 Company range, the Caña Brava Reserva Añeja was created with input from bartenders, specifically for mixing in cocktails. The first aged spirit from The 86 Co., the Reserva Añeja is a one-time release that builds on their three-year Carta Blanca Rum and is aged for seven years in used bourbon casks.

Plantation Barbados 5 Year Rum is a blend of pot still and column still Bajan rums that are aged in bourbon casks for 3-4 years in the Caribbean. The blend is then finished in French oak casks at Maison Ferrand’s Château de Bonbonnet in the heart of the Grande Champagne district for 1-2 years more. Note: Formerly called Plantation Grande Reserve 5 Year.