Our Favorite Rums From April 2017

A true oddball rum, Stroh (not Stroh’s, the beer) dates back to 1832. Back then, Austria had no ready supply of molasses or rum from Caribbean colonies, so they approximated it by blending ethanol with a number of flavorants. Although modern-day Stroh has an actual rum base, the unique flavor of the original lives on and is a cultural touchstone of many Austrian desserts. The Stroh 60 at 120 proof is somewhat of a rarity outside of Europe. The brand is best known for its face-melting 160 proof version, often used when a meager 151-rum won’t cut it.

This rum is made in Mexico using only Mexican sugar cane and is produced using modern technology while still adhering to traditional rum making principals. It is aged in the tropical climate of the Yucatán Peninsula, resting in select American oak barrels previously used to store bourbon.

Of Queensland make, the Sugar Shed rum comes from the Sarina Sugar Shed, originally a cane plantation turned sugar mill. The mill uses its sugar cane and molasses to craft a syrup used in the making of the Sugar Shed. The distillery also boasts a wide range of liqueurs. Note: Available only in Australia with your best chances at a bottle by going to the Sugar Shed directly in Queensland.

This is a rum aged up to 3 years in charred oak barrels. Its name, 1873, commemorates the year of an international incident between the US, the UK, and Spain who were in control of Cuba at the time. The Virginius Affair, as it was known, referred to the Virginius--an American-owned ship that was delivering contraband and arms to the Cuban rebels--which was captured by the Spanish. The Spaniards court-martialed and executed 53 crew members and passengers which included American civilians and British subjects. This is meant to honor those that perished.

Sergeant Classick is based in Mountain View, California, near San Francisco, yet they make what they call Hawaiian Rum. So what's the deal? Sgt. Classick makes their rums with Hawaiian molasses from Kauai, using an Alembic style copper pot still they obtained from Bordeaux, France. The brand is named in homage to master distiller Dave Classick Sr., a Vietnam War veteran.

Exhibiting a mid-caramel color derived from barrel aging, the molasses and cane sugar--based spirit has been twice distilled in a reflux still with an optional double column that can be variously configured. The final spirit is infused with pineapple, coconut, vanilla and other spices.

Facundo is a collection from Bacardí named for the company's founder Don Facundo Bacardí Massó. Neo ("new") is a blend of Bacardi "library" rums aged up to 8 years that have been charcoal filtered to a clear/silver color, while retaining the flavor influences of the barrels. Note: The sirens depicted on the bottle reflect the history of the original Bacardi offices located on the port of Santiago de Cuba.

Cockspur's West Indies Rum Distillery is located on Brighton Beach in Barbados near the capital city of Bridgetown. It is here that the Stade Brothers perfected their continuous still process for a "crisp" rum finish. The Old Gold is a blend of light and pot stilled rums that are aged in ex-bourbon casks.

Westerhall is produced in St. David, Grenada. The estate name, Westerhall, is said to have been changed from Grand Bacaye when a Scotsman named Sir William Johnstone purchased it back in the 1700's and named it after his ancestral home.

This rum is actually distilled in England in Cambridgeshire from sourced molasses. A 200L copper pot-still is used and the rum is batch distilled three times. It is sold in 500ml sized bottles and is currently not available in the US.