Our Favorite Floridian Rums

Oak & Cane Rum is made entirely from ingredients found in its native state of Florida -- both the sugarcane and oranges hail from the Sunshine State. The rum is double distilled and aged for six months to a year in oak barrels. These barrels are lined with orange peels which rest there to impart flavor before they are filled. This product used to be sold at 70 proof, but is now only available at 80 proof.

This spiced rum is flavored with all natural ingredients and is bottled at 40% ABV. It's made at a father-and-son-owned distillery, Black Coral Rum, that distills their craft products from sweet cane molasses using a custom-built still. Based in Florida's Riviera Beach, Ben Etheridge and his father are avid divers and hide rum-filled treasure chests yet to be discovered along the ocean floor. Should you ever be diving in the Atlantic near the coast of Florida, keep your eyes open for (purposefully) sunken pirate booty!

St. Petersburg Distillery was founded by brothers Steve iafrate and Dominic iafrate, Jr. (lowercase "i" not a typo) to celebrate their pride of the Sunshine State. This is the "Oak" half of the Oak and Palm line from the distillery, a rum made with spices from the Middle East and added caramel coloring.

Siesta Key Toasted Coconut Rum is produced in small batches and flavored with real shredded coconut. It is bottled at 35% ABV.

Wicked Dolphin uses 100% Florida sugar for their rum. Their distillery is located in Cape Coral, Florida and they use an American copper pot still, "the largest in South Florida." The rum is then aged for an undisclosed amount of time in used, Kentucky bourbon barrels.

Made from regional sugarcane syrup and molasses, St. Augustine is fermented, aged and pot-distilled on site in the eponymous city. It is bottled at 45% ABV. The resulting color is pale straw.