Planteray Rum

Rich and aromatic, with black peppercorn, clove and cinnamon wrapped around baked cherry, prune and molasses. The palate opens with white raisins and dried pineapple, then turns drier and more mineral through the middle. Jamaican depth and Barbadian roundness give the blend both fruit and earthy spice, while the finish remains warm and persistent. Serve over ice, lengthen with ginger beer, or use in a rum Old Fashioned where its dark fruit and baking-spice character can stay prominent.

Ripe pineapple and citrus peel lead a rich, aromatic profile, layered with vanilla, clove and warm baking spice. Victoria pineapple rind is infused and redistilled with white rum, while the fruit is separately macerated in dark rum before the components are blended. The result is concentrated but not confectionary, with grilled pineapple, caramelized sugar, oak and pepper giving the palate depth. The finish is long, spicy and tropical. Use in a Daiquiri, Mai Tai or a restrained rum Old Fashioned.