Among the spirits that have undergone a bit of a reinvention of late, rum is arguably receiving the classiest makeover. Where once it was seen as some clear stuff you buy cheap at duty free and dilute with cola or juice, it is now being enjoyed on the rocks or neat, in snifters. The rums of the French Caribbean in particular are gaining special attention, as evidenced by Brasserie Wolf’s French Caribbean Night happening on Aug 31. If you’re keen to dive right in to this brave new world, you’d be hard-pressed to find a better jumping-off point than Damoiseau.

Damo-what?
Hailing from Guadeloupe, the family-owned Damoiseau was founded in 1942. Damoiseau’s spirits aren’t just rums; they’re Virgin Cane Agricole rhums, a title bestowed upon just 3 percent of the global supply of the spirit. Virgin Cane Agricole rhum, an appellation which essentially carries the same weight as “Champagne,” must be produced from fresh sugar cane juice instead of molasses.

Better with Age

Damoiseau’s rhums span a wide range of ages and prices. There’s everything from the basic Blanc ($98) to the Amber ($107), three years old ($141), four years old ($158), five years old ($183), eight years old ($265), 15 years old ($329) and the unbelievably old Vintage 1953 ($1,766). As you proceed through the range, the rhums evolve in complexity, with varied aromas and flavors of spice, wood and fruit.

Drink up!
Unlike your supermarket or convenience store rums, Damoiseau isn’t meant to be masked and knocked back for a cheap high. Simplicity works best here, and as we mentioned earlier, pour it over ice or have it straight up. Swirl, sniff, sip and savor. One alternative for those who enjoy their spirits with a little fizz is to add a splash of the premium Q-Tonic to make a Dam-QT (it’s supposed to sound like “damn cute”). Q-Tonic isn’t your average tonic water; it’s made with hand-picked quinine from Peru and sweetened with organic agave. It’s also got 60 percent less calories than your average tonic.

Go and Buy
Damoiseau rhums are currently available at selected venues including The Fullerton Bay Hotel, The Tippling Club, Bilbao, Buyan Haute Cuisine and Caviar Bar, and the Singapore Marriott Hotel. You’ll also be able to order them online soon at www.quickerliquor.com. Alternatively, drop the distributors an email at [email protected].

There’s still no better end-of-day pick-me-up in our sweaty climes than an ice cold G’n’T. You know Gordon’s, of course. Bombay Sapphire, too. Some of you probably like to impress your friends by telling them about an underrated little gin called Hendrick’s. But dig a bit deeper and there’s plenty more waiting to be discovered. Here are our new-found favorite five.

Bulldog Gin

The story: We first profiled this tyke some weeks ago and one taste had us hooked. It might be new, but it’s quadruple-distilled in traditional copper pot stills and is a London dry gin. It’s the most highly-rated gin according to Wine Enthusiast Magazine and, because of its smoothness and ability to enhance flavors, it’s been described as the world’s most mixable gin.

The botanicals: Poppy, dragon eye (that’s actually longan), lemon, cassia, almond, juniper, orris, lotus leaves, licorice, lavender, angelica and coriander.

Where to find it: $200 a bottle and $13.50 in cocktails at St. James Power Station.

Martin Miller’s Gin

The story: Batch distilled in the English West Midlands using a century-old copper still nicknamed “Angela,” Martin Miller’s was founded in 1999 by entrepreneur Martin Miller. After distillation, the unfinished gin is shipped off to Iceland at 98% a.b.v where it’s merged with local spring water, among the purest on the planet.

The botanicals: Interestingly, the fruits like orange and lemon peel are distilled separately from the herbs and spices (coriander, licorice, cinnamon, nutmeg, angelica and orris root), giving this gin a more distinct citrusy kick than others.

Where to find it: $22-30 in cocktails at B28.

Master’s Dry Gin

The story: Spain probably doesn’t come to mind when you think of gin, but in fact, it’s got quite a few to offer. Master’s is a triple-distilled one produced by the family-owned Destilerias MG based near Barcelona (who also make vodka, whiskey and rum). Their re-distillation process utilizes aromatics that have been macerated and aged for a year.

The botanicals: Juniper, coriander, cardamom and citrus peel for a mild, clear and crisp result.

Where to find it: $150 a bottle and $12 a glass at Serenity Spanish Bar & Restaurant.

Monkey 47 Schwarzwald Dry Gin

The story: Recently named the world’s best gin at the International Wine & Spirits Competition 2011, Monkey 47 from Germany’s Black Forest region is based on a recipe created by a Royal Air Force Wing Commander named Monty Collins. Commander Collins was born in Madras (modern day Chennai) in 1909 and his recipe called for a mix of ingredients from India and Germany. The botanicals are macerated, steam distilled and aged for three months in earthenware vats before being distilled again. Black Forest spring water is used throughout the process.

The botanicals: The “47” in its name represents the number of botanicals involved in the distilling process—an astonishing number, if you ask us. Among them are cranberries, blackberry leaves, pine sprouts and honeysuckle, which make Monkey 47 a complex gin with strong herbal, spicy and floral notes.

Where to find it: $98 a bottle (retail) or $14 a glass at Fine Spirits by La Maison du Whisky.

Tanqueray No. Ten

The story: Anyone who knows anything about gin knows the name Tanqueray. With a history that goes back to 1830, it was the gin of choice for such luminaries as Frank Sinatra and Bob Hope. Only four botanicals are used in the base for Tanqueray gin—juniper, coriander, angelica and licorice—and it’s distilled four times.

The botanicals: The difference between the Ten and your average Tanqueray is the introduction of fresh citrus fruits like grapefruit, orange and lime (whole fruits and not just the peel) as well as chamomile. The result is a fresher, fruitier version of the old favorite.

Where to find it: $20 a glass at New Asia Bar.