@cascode I always think that prices are outrageous in Washington and then you post what they are down under. Good lord. It's a reminder like "there are starving children in Africa", but instead it's "there are thirsty drinkers in Australia".

@bigwhitemike Yep, same thing. Dunder is the "proper" term but the distillers at all the rum distilleries I've been to who use this process just call it "the muck". It's astonishingly pungent and probably tastes horrific. Xaymaca and Worthy Park are both around AUD$90-100, so US$60-70. You guys get Plantation spirits at a very good price and we pay through the nose.

@cascode I imagine “dunder” and “muck” are one in the same, yes? Your description has viscerally reminded me how incredible the simple and ancient (yet overwhelmingly complex) process of distillation is. To make something like what you describe and not only render it safe for human consumption but actually enjoyable (and sought after!) is mind-boggling. Side note: holy moly. Xaymaca is 20 USD vs 60 USD for Worthy Park. Is the WP a steal down under or does the Plantation come at a premium?

@cascode I can’t imagine what the raw muck smells like but nothing quite like tiny life forms to create interesting flavors (and especially aromas), awesome explanation!

@Bourbon_Obsessed_Lexington For some reason I missed your question back in July – oops. Hogo is a catch-all word that covers all the rotting fruit, diesel oil, earthy, rancid, funky aromas and flavours. The more any of them are present, the more hogo. It’s partly due to distillation, partly to fermentation, partly to the raw ingredient but mostly by how much “muck” goes into the wash. High-hogo rums use a process something like sour-mash in bourbon. What remains in the still after a distillation run is kept and stored in open vats where it is effected by bacteria and wild-yeasts to create a sludgy, evil-smelling mass called “muck”. Some of this is added to the next fermentation batch and it creates the intense hogo character. This process is particularly associated with Jamaica and also Trinidad. @LiquorLonghorn For some strange reason the Worthy Park and Plantation Xaymaca are almost identical in price over here.

@cascode I think I’d go with the Plantation. The Worthy Park was good, but not 3x as good as the Plantation. The VFM is off the charts for the Plantation. I agree with @bigwhitemike that the Plantation Fiji is a favorite.

@cascode @LiquorLonghorn gosh I hope this one can beat xaymaca considering it’s 3x the price, but while I know Plantation takes flack for dosing, they make/source quality across the board and the VFM is off the charts for their <= $20 rums xaymaca included. Personal favorites in that range are the 3-star and isle of Fiji.

@LiquorLonghorn Between this and Plantation Xaymaca which would you pick?

@Bourbon_Obsessed_Lexington unclear. Perhaps a more seasoned drinker such as @cascode or @Soba45 could shed some light on your question.

Question about “hogo” - is it attributed more to the over-ripe banana esters (which I also get on over-oaked Barton and Old Forester) or the odd fossil fuel notes (closer to the burnt earth of Mezcal joven)?

@ContemplativeFox I keep coming back to rums from Barbados and Guyana, and I’m occasionally in the mood for an Agricole Rhum. This style for whatever reason just isn’t hitting the right notes for me.

I'm a big fan of Jamaican rum, but there are some other good islands too. What's more your style?

@jonwilkinson7309 thanks! Look forward to reading your thoughts!

Nice review! I have an unopened bottle that I'll have crack open.