Review #1097; Rum #424 Rum bar silver is a molasses based rum that is distilled at Worthy Park Estate, located in St.Catherine Parish Jamaica. This rum is made from molasses from Worthy Park sugar Factory’s cane that is grown on the Estate.  This bottling is a blend of 3 Marques, WPL, WPEL, and WPE. It

Review #1096; Rum #423 This rum comes from the Rivers distillery located on Grenada’s northeast coast. This rum is distilled from boiled cane syrup that has been fermented wildly and distilled on a pot still. This is the 75% version they sell on the island, not the lower proof version that is exported. Distillery: Rivers

Review #1095; Rum #422 This rum was distilled at La Favorite distillery on the island of Martinique. This is an ongoing series from La Favorite that bottles this rum from a 4 hecatres part of their distillery that grows Red Cane. This cane was pressed and the juice distilled on a column still. It was

Review #1094; Rum #421 This rum comes to us from the Clarendon distillery in Jamaica. It was distilled from molasses, unaged, and is of the highest marque Clarendon produces. That marque Is MLC, which clocks in at 550 gr/hL AA. It was then bottled with no additives or ageing by The Nectar of the Daily

Review #1093; Rum #420 This sugar cane based spirit here is a Mexican Charanda, a traditional spirit that is distilled from fresh pressed sugarcane juice. This bottling is a blend of barrels with ages of 1, 2, and 3 years. It  has been infused with  Cordyceps Sinensis mushrooms before being bottled. Distillery: Sol Tarasco Bottler: Sol Tarasco

Review #1092; Rum #419 This rum comes to us from Rolling Fork, an independent bottler of rum based out of Kentucky. This rum that was distilled from molasses was aged for 10 years in El Salvador. The rum was finished for 22 months in 3 Oloroso sherry casks, 5 port wine casks, 4 rye whisky

Review #1091; Rum #418 S.B.S stands for Single Barrel Selection and is a wing of 1423, a spirits group that goes around selecting and bottling (and finishing rums). This rum was distilled at Le Galion Distillery from Molasses on a column still, then aged in a port cask for an unknown amount of time before

Review #1090; Rum #417 This is a rum from J.Gow, a distillery located in Scotland. This rum was made with Hornindal Kveik yeast and was fermented for 7 days. This was bottled at high proof with no additives. Distillery: J. Gow Bottler: J. Gow Region: Scotland Still: Pot Still ABV: 62% Nose: Vanilla, Slight Brine, bready Palate: Medium mouthfeel, a touch acrid,

Review #1089; Rum #416 This rum comes from Petit-Bourg Guadeloupe from the Montebello distillery. This rum was made from fresh pressed cane juice and distilled on a column still. Distillery: Montebello Bottler: Montebello Region: Guadeloupe Still: Column still ABV: 60%. Nose: Soft, Floral, Green Apple, Coriander, Vanilla, Lemon PeelPalate: Thick oily mouthfeel, Floral, Coriander, Vanilla, Lemon Peel, earthy, AppleFinish: Medium length finish, Coriander,

Review #1088; Rum #415 This sample was provided to me by a producer, distributor, or some other industry source free-of-charge. No compensation, outside of the sample, was received. This is a rum from Ecuador that produced in the city of Jipijapa, in the Manabí province, from a variety of sugar cane that is commonly called