The background: Distilled in the US Virgin Islands, this bottle takes its influence from Caribbean rum and incorporates spices from the Far East for a little extra kick.

They say: Vanilla, butter oak, cinnamon and ginger on the nose, while the taste is dry and sweet with a long, crisp finish of oak and spice.

We say: Pours a nice clear, copper color. Right away you do indeed get smacked with the smell of vanilla and a hint of caramel. The taste is sweet, with a real lack of smokiness meaning it goes down easily—a little too easily.

Verdict: Overly spicy and perfumy, it’s a bit of a guilty pleasure.

 

The background: Produced in Guyana, this bottle is a lightly aged rum.

They say: Smooth and full-bodied.

We say: Less potent on the nose than others, with a flower-y touch. The taste is sweet with a mouthfeel that hits hard and disappears all too quickly. Tastes better mixed, but lacks the character.

Verdict: Underwhelming on the rocks. Better as a mojito.

 

The background: What claims to be the oldest rum distillery in Barbados serves a “secret” blend of single and double distilled rum aged for 2-7 years.

They say: Full-rounded with notes of flowers and honey on the nose and a taste that’s a little fruity with banana, vanilla, oak and spice notes.

We say: The lightest in color. Straight, this just tastes sweet with little depth, and has a slightly platic-y aftertaste.

Verdict: OK if you stick to cocktails.

 

 

The background: This classic Thai rum is distilled from molasses and aged in charred oak barrels for five years before bottling.

They say: Despite what the haters say, this bottle has performed well on international rating website masterofmalt.com: “The

nose is particularly aromatic whilst the flavor is distinctively mellow.”

We say: Our panel’s attempts to pick Sangsom from the unmarked list invariably fail—we’ll put it down to a lack of character on the nose. The taste is rather caramelly but with a very bitter aftertaste.

Verdict: Have no fear, drinking Sangsom on the rocks won’t kill you.

 

The background: Blended rum that has been aged for at least eight years (and sometimes up to 16).

They say: Fresh and perfumed with notes of oak and peel. The taste, too, is sweet with hints of tropical fruits and spices, plus a gentle finish.

We say: The smell is very floral. There’s a natural, complex sweetness. To taste, it’s like maple syrup, a little sharp and even reminiscent of whiskey. Mixing it with sugar and lime does no favors.

Verdict: Pour it straight, add ice and enjoy.

 

The background: Full-bodied blend of pot and continuous still rums from Jamaica, Guyana and Barbados aged in an oak cask.

They say: Dark, rich and distinctive.

We say: The smell hits you almost like bad office coffee. The taste is sweet like maple syrup but with a burnt aftertaste. Mixing it only adds to the confusion.

Verdict: Part post-pubescent hangover, part old man’s pullover—the taste of this one brings up mixed memories in our tasting panel. None of them good.

 

The background: A blend of rum from 6-23 years old.

They say: A light mahogany color, this rum is a complex mix between honey, butterscotch, spiced oak and raisin.

We say: The darkest color of the lot, with a woody aroma and full-bodied taste that packs a punch. It really reminds some of our panel of a gentle, well-aged Speyside whiskey. Full of spice, it’s a bit heavy-going on its own, but definitely works if that’s your thing.

Verdict: Top pick if you’re the cigar bar, no ice kind of drinker.