Rum

Light and dry, with gentle butterscotch, banana and orange peel set against a clean, grassy edge. Subtle vanilla and almond soften the palate, while mint, dry tobacco and restrained oak spice add more structure than its clear appearance suggests. The finish stays crisp, lightly warming and refreshingly unsweet. An excellent choice for a classic Daiquiri, it also works neatly in a Mojito or any drink that calls for a dry, characterful white rum.

Light tobacco and toasted oak frame an expressive aroma of raisins, plum and vanilla. The palate is rich but controlled, layering ripe banana, pineapple and mango with caramel, nutmeg and a touch of black pepper. Pot-still weight gives the fruit depth without obscuring the dry oak structure. The finish is long, warming and gently spicy. Serve neat or over a large cube alongside dark chocolate or grilled pineapple.

Rich vanilla and brown sugar lead, joined by cinnamon, clove and nutmeg over a light touch of oak. The palate is smooth and rounded, with toffee and dried apricot adding depth to the warm spice and gentle sweetness. The finish is balanced, mellow and easy to mix. Serve over ice with cola and lime, lengthen with ginger beer, or pair with pineapple juice for a straightforward tropical highball that keeps the vanilla and spice clearly in view.

Creamy coconut leads with a soft almond accent and generous tropical sweetness. The palate is smooth and rounded, with a clean white-rum base keeping the richness lively rather than heavy. A gentle warmth carries through the finish, leaving lingering coconut and a lightly nutty note. Serve chilled or over ice, lengthen with pineapple or soda, or use it to bring an easy, polished coconut character to a Piña Colada or tropical highball.

Deep, dark and generous, with rich notes of dried fruit, roasted nuts and baking spice. Coffee, cocoa and vanilla build through the palate, balanced by a smooth texture and an easy, warming sweetness. The finish remains full and softly spiced without becoming heavy. Enjoy it neat or over ice, or use it in a rum Old Fashioned and other stirred drinks that benefit from a concentrated Demerara character.

Dark molasses gives the nose a deep, almost roasted character, with caramel, toffee and warm spice adding lift. The palate is rich and full, combining burnt-sugar depth with vanilla, coffee and a measured hint of tropical fruit. Its weight and intensity make it especially effective in bold mixed drinks, where the flavour remains clear alongside citrus and ginger. Try it in a Rum Punch or a Dark and Stormy-style serve, or pour a small measure over ice.

Persian lime gives this spiced rum a vivid citrus lift, set against sweet vanilla, caramel and warm baking spice. The palate is smooth and rounded, with classic dark-rum notes providing weight beneath the brighter fruit. Lime keeps the sweetness in check through the middle, while vanilla and spice return on a soft, lingering finish. Serve over ice with a squeeze of lime, lengthen with cola or ginger beer, or use in a tropical drink that benefits from a pronounced citrus edge.

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 confectionery, 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.

Toasted coconut leads a fresh, layered aroma, with clean cane sweetness and soft vanilla underneath. A blend of Guatemalan and Caribbean rums is combined with sustainably sourced coconut water, creating a smooth mouthfeel and a drier balance than many coconut-led spirits. The palate moves from roasted coconut into gentle spice and light caramel, while coconut water keeps the texture lifted rather than syrupy. The finish is clean, lightly sweet and persistent. Serve over ice, with soda or in a Daiquiri where the toasted coconut can remain clear.

Caramel, toffee and vanilla lead the nose with a warm, rounded sweetness. The palate is rich and smooth, moving toward crème brûlée while retaining enough oak structure to stay composed. Instead of conventional sugarcane molasses, caramelized British Columbia honey provides the fermentable base. At least fifteen months in full-sized bourbon casks adds polish, spice and depth. The finish is complex and gently smoky, with honeycomb, caramel and vanilla lingering. Serve neat, over ice or in a spirit-forward cocktail.

Deep vanilla leads the nose, followed by dark chocolate and freshly pulled espresso. The palate is rich yet controlled, with semi-sweet cocoa, chocolate cake and molasses-like depth carried by a rounded texture. Pure cane sugar and copper-pot distillation give the spirit weight without making it cloying. The finish turns drier, leaving vanilla, roasted coffee and bittersweet chocolate in measured balance. Serve over ice or use it to bring darker flavour to a classic rum cocktail.

Rich cocoa and delicate florals lead the nose, with a nutty depth that recalls dark fudge. The palate is creamy and smooth, bringing mocha and cacao nibs together with subtle baking spice and a measured sweetness. Pure cane sugar and pot-still distillation give the rum a full, rounded texture while keeping the chocolate character clear. The finish is long and coffee-toned, with balanced cocoa and gentle spice lingering. Serve over ice, with coffee or in a spirit-forward dessert cocktail.