Rum, Cachaça and Agricole to Drink All Summer Long

This is a molasses-based rum and formerly had an age statement of 4 years. It is aged, but for an undisclosed amount of time. It is a light, dry ("seco" is dry in Spanish) and clear as the color has been filtered out. It is bottled at 80 proof.

Havana Club Añejo Blanco is aged for 1 year in oak before being blended and filtered. It is then aged a further 2 months in oak for mellowing. This Puerto Rican distilled rum made by Bacardí is based on a recipe from the Arechabala family who created it in Cuba in 1934. The family produced it up until 1960 when they fled Cuba after Fidel Castro nationalized the distilleries there. First available in select Florida markets in June 2016, the rum became available soon after in other markets.

The certified organic sugarcane is grown at the Novo Fogo estate in Morretes, Paraná, which is mere steps away from the coastal rainforest, Floresta Atlântica. The fresh cane juice is immediately fermented over 18 hours and given a single-distillation in pot stills. It's rested a year in stainless steel, with no filtration. Fun fact: The bottle design is curvy to represent the company's commitment to preserving nature, which has no perfectly straight lines.

Master Distiller Gilles Merlet approaches the distillation of Leblon’s ubiquitous flagship cachaça as if it were a fine French wine. Freshly-cut sugarcane is gently pressed, then the juice is fermented for 20-24 hours and distilled in alembic copper pot stills. The cachaça rests for up to six months in XO cognac casks from France.

Brugal XV is a blend of three to eight year old rums. It was launched in 2012 and replaces the Brugal Extra Viejo. It's made with a combination of rum aged in ex-bourbon casks, and rum aged in ex-Pedro Ximenez sherry casks. The casks are the same which The Macallan uses, showcasing some synergy within The Edrington Group, after its 2008 acquisition of Brugal.

One of Brazil’s only female cachaça distillers, Katia Espírito Santo, oversees a sustainable distillation process that begins with the sugarcane that’s grown without pesticides and hand-harvested at her farm, Fazenda da Quinta in the state of Rio de Janeiro. The cane is crushed by a spring-fed water wheel and the fermented juice is distilled in copper pot stills. Avuá Cachaça Prata is rested in stainless steel tanks for six months before being hand-bottled.

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.

Clément Première Canne Rhum Blanc Agricole is made from select varieties of sugarcane which are grown at Habitation Clément. After pressing, fermentation takes place before it is distilled once. The distillate rests for nine months in a stainless steel vat. It has volcanic spring water slowly added to bring to 40% ABV before bottling.

Banks Rum is named for the botanist Sir Joseph Banks, an adventurer who sailed with Captain Cook in the mid 18th century. The 5 Island blend is composed of 21 rums from 5 different islands - Trinidad, Jamaica, Guyana, Barbados, and Java, each lending their own unique style, flavors and character. The final formula was created by Master Blender Arnaud de Trabuc, who uses a combination of pot-stilled and column-stilled rums, charcoal filtered for clarity.

From Plantation Rums comes Plantation Xaymaca Special Dry, an amber 100% Jamaican Pot Still release meant to evoke rums made on the island in the 19th century. It is a blend of rums distilled at Long Pond and Clarendon distilleries using a variety of rum marques -- essentially, different "recipes" each distillery has to produce different styles of rums which range from very light to most intense. The rums are double aged, first in ex-bourbon from 1-3 years in a tropical setting before being sent to France to further age in ex-cognac casks for an additional year. There is zero dosage (no sugar added) before bottling. Xaymaca [za-may-kah] is the original name of Jamaica used by its first inhabitants, the Arawaks.