Ratu 8YO

RATU 8 Year Old Signature Premium Rum Liqueur is aged in charred oak barrels then filtered through coconut shell carbon. Combined with a mixture of ingredients to produce rich complex flavours of dark chocolate, coffee, coconut and the zest of orange.

SERVE YOUR TRIBE, HONOUR THE CHIEF. The award winning RATU range has been proudly distilled by RUM Co of Fiji. Handcrafted with the finest local Fijian ingredients, and filtered through a unique coconut shell carbon, these premium rums provide a deliciously smooth, and distinctively clean taste.

Bacardi

Bacardi Oakheart is labeled as a “smooth” spiced rum, and true to its name it’s a lot softer, smoother, and tamer than most of the other spiced rums we’ve tried. As with many of Bacardi’s rums, Oakheart feels like it was born with Coca-Cola in mind. It works fantastically in a Coke with just enough vanilla and spice to be noticeable but not too much to be overpowering. Oakheart is also exceptionally clean for 70 proof – you can stick your nose deep in the glass without any fumes, and there’s no burn or bite with this rum.

Bacardi Oakheart Spiced Rum falls neatly in line with Bacardi’s other products. While it’s a spiced rum, the spice is a role player to the other soft and slightly sweet flavors in the rum. For a Rum and Coke or Cuba Libre, we still prefer using Bacardi Gold, but for imbibers who want a hint of spice in their Coke, Oakheart does the trick nicely.

BacardiWhite Rum  

The most famous white Rum in the world, Bacardi is sold in over 100 countries and used in countless cocktails. A light and clean spirit, Bacardi is filtered through charcoal for purity and aged in white oak for character.

Bundaberg

Bundaberg Rum is a rum produced in Bundaberg, Australia. It is often referred to as "Bundy". The Bundaberg Distilling Company owns its own cola-producing facility, which supplies the cola for its ready-to-drink Bundaberg Rum and Cola products.

History

Bundaberg Rum originated because the local sugar mills had a problem with what to do with the waste molasses after the sugar was extracted (it was heavy, difficult to transport and the costs of converting it to stock feed were rarely worth the effort). Sugar men first began to think of the profits that could be made from distilling. The vital meeting was held at the Royal Hotel on 1 August 1885, W M C Hickson served as the chairman, and other notables in attendance included all the big sugar mill owners of that time, W G Farquhar, F L Nott, S McDougall, T Penny, S H Bravo and A H Young, all to become the first directors of the Company. They started with a capital of ₤5,000.

The Bundaberg Distilling Company began its operations in 1888.

Bundaberg rum was first produced in 1889, production ceased from 1907 to 1914 and from 1936 to 1939 after fires, the second of which caused rum from the factory to spill into the nearby Burnett River.

H T Christsen Pty Ltd operated their own Bundaberg Rum bottling plant in Bourbong Street, Bundaberg at the rear of their large grocery and hardware business in the centre of town. The spirit was sold at UP and OP strength from their business. Spokesperson for the original family, Mr Rod Patch, recalls the origins of the shape of the current "Bundy Bottle". It originated from the Bushells Coffee Chicory bottle that Bundaberg folks sold to his grandfather at the firm for one penny a bottle, after which they were washed and filled with the famous spirit. The shape remains the same but the capacity has been increased to the current 700ml. Patch's great grandfather, Hans Truval Christsen, a Danish immigrant from Copenhagen and his son Frederick Christsen had an employment policy of employing staff from the Salvation Army faith in the rum bottling process as they were less likely to be tempted to sample the spirit. The Christsen family supported settlement farming families through hard times and these good deeds were acknowledged with the naming of Christsen Park at Bargara Beach.

In 1961, the company introduced the polar bear as its unusual choice of mascot, to imply that the rum could ward off the coldest chill.

In 2000, the Bundaberg Rum company and distillery were sold to British company Diageo. 

Captain Morgan

Captain Morgan Original Spiced Gold Rum

 Smooth and medium bodied, Captain Morgan Original Spiced is a spirit based drink containing a secret blend of Caribbean rums, mellow spice and other natural flavours such as vanilla, cardamom and cinnamon. It gets its distinct richness and amber colour from aging the rum in charred white oak barrels. Captain Morgan Original Spiced is the perfect mix with Cola. Alternatively, try Ginger Ale for a lighter flavour.

Flora De Cana

Flora de Cana Nicaraguan rum is the world's most-awarded rum brand. Nicaragua is the world's most volcanic country, so the sugar cane that grows there possesses rich flavours like no other. This translates into the rum which is unlike any other in quality. Full-bodied, amber colour, rich complexity, smooth finish. Widely praised by critics. A rum to be savoured by itself.

Goslings

Gosling's Black Seal Rum has a rich, intricate flavour, well balanced and nuanced with butterscotch, vanilla and caramel. Black Seal includes products of both pot stills, as used in fine Cognacs, and continuous stills, as used in grappa. One imparts flavour, the other yields a subtle elegance. Together they work wonders.

Kraken

Kraken Black Spiced Rum is relatively new to the market, being first introduced to the UK from the Caribbean in 2010 by Proximo Spirits. The dark rum is infused with 11 “secret” spices, caramel and other natural flavors.

The rum gets its name after the mythical sea creature 'The Kraken'. As legend has it, this terrifying creature attacked ships at sea during the 18th and 19th centuries - possibly for all the rum on board.

Malibu

Malibu Coconut Rum is distilled from fermented molasses and blended with coconut and sugar. The brand is owned by one of the world's largest spirits producers, Pernod Ricard.

Currently produced in Canada, Malibu Coconut rum was originally made in Curaçao from fruit spirits flavored with coconut and rum. The original recipe was developed as a shortcut for bartenders making Piña Coladas, however today the stands on its own.

Ron Matusalem

Ron Matusalem prides itself on being a Cuban style of rum with a history in Cuba they trace back to 1872 when two brothers, Benjamin and Eduardo Camp, together with a partner, Evaristo Álvarez opened a distillery in Santiago de Cuba. According to the Matusalem website, the rum they were producing began to win acclaim by the first quarter of the 20th century. The distillery apparently operated until the 1960’s when due to the Cuban Revolution the Álvarez family was exiled, and the rum they made disappeared from the landscape.

The brand was resurrected by Claudio Álvarez Salazar, who is the great-grandson of Evaristo Álvarez. Of course, it was not possible given the political situation in Cuba for Claudio to produce or bottle the rum in Cuba. Apparently, it is produced (presumably by a third-party as Ron Matusalem does not own a distillery) and bottled in the Dominican Republic.

Ron Matusalem Gran Reserva 15 is not a fifteen year old rum as many people believe, rather it is aged according to what the company calls a solera aging process which is described on their website as follows:

The Solera aging system is a cascading process where slightly younger rums are blended with slightly older rums. Stored in oak casks, the aged rum are stacked in different levels. The oldest distilled rum is housed on the lowest levels. Newer rums are put into the higher levels so that the youngest is on top. As the rum is pulled from the lowest Solera barrels for bottling, it is replaced with rum from the levels just above. This process is repeated with the remaining levels, though no more than one-third of each cask can be drawn off every three months. This marrying of old and new softens the fiery younger rum and provides it with a refined smoothness and flavor not found in ordinary rums. A 15-year Solera or a 10-year Solera is an average of the blended years. Our Matusalem rums are Solera blended and are a blend of aged rums that average a year’s designation.

Sagatiba Pure Cachaca

Sagatiba Pura Cachaça

Chacaça is a spirit derived from the juice of sugar cane and is the basis of the Caipirinha (pronounced Kaay-peer-REEN-ya), which became one of the world's most popular cocktails towards the end of the millennium leading to a world Cachaça shortage. The spirit has been in demand in Australia for some time and many bars are now experimenting with its light, clean and versatile flavour. Sagatiba's Pura is a benchmark for the genre.

Sailor Jerry

Norman 'Sailor Jerry' Collins was the father of old school tattooing and was a master craftsman whose artistry and integrity remain as timeless as the liquid that bears his signature. Sailor Jerry Caribbean Rum is blended with local natural spices, namely Vanilla and Lime. Most definitely a rum that is "strong, but goes down smooth."