White rum Rhum Dolomites Quality. The great success and numerous accolades received by the rum from the Zu Plun house have prompted the master distiller to expand the range with another 'exotic' specialty. The white rum, just like its darker brother, is distilled from molasses from Central America, which arrived in Europe from the ocean via Amsterdam and Hamburg. However, this variety is aged in barrels that were previously used for dry white Sherry. The residues of the Sherry in the barrels prevent the imparting of typical wood tones and related colours, but give the distillate its characteristic smoky aromas. Overall, the bouquet is fruity and somewhat reminiscent of Mezcal.

Aroma: unmistakable rum tones with fruity-dry nuances of Sherry
Taste: from dry to tart, smoky, with a slightly floral aftertaste.

Rhum Dolomites Fine Old. The quintessential distillate of the Caribbean in the Dolomites? Indeed. Thanks to the experimental spirit of the creative master distiller of Plunhof, this type of distillate has been created for the first time in South Tyrol. The Rum of Plunhof is a true success, not only for the extraordinary origin of the place but also and above all for its excellent quality. This very dry spirit is produced without added sugars and aged in oak barrels that were previously used for Spanish Pedro Ximénez sweet wines. The numerous international awards testify to the competitiveness of the product, not just in a limited regional context.
Moreover, the animal chosen to decorate the Rum label is symbolic: the hoopoe with its spectacular plumage, which has made a long journey, just like the molasses. This pure variety of rum is produced without added sugars or flavours and seduces the sense of smell with hints of leather, tobacco, dried fruit, and sultana grapes. On the palate, it is mild and delicate.

Aroma: hints of leather, tobacco, and dried fruit
Taste: mild and seductively delicate.

The essence of Plantation Rum Original Dark lies in the richness of its palate and the technique of double aging characteristic of the entire Plantation line. In Original Dark, there are elegant rums from Trinidad, distilled and then aged for 3 years in the tropical climate of the Caribbean in American oak barrels. Once in Europe, the master blender decides how to continue the aging process and blends the rums from Trinidad with old Jamaican rums aged from 15 to 20 years, distilled in pot stills and extremely rich in esters.

The vast majority of distilleries produce a variety of white rum. Plantation wanted to offer its customers a white rum that can be easily distinguished from others by using both aged and unaged rum, leveraging the exceptional talent of Maison Ferrand for blending cognacs. Rums are distilled partly in pot stills and partly in column stills in Barbados, maturing for two years in the Caribbean and for one year in France. Plantation 3 Stars is a selection of rums from three islands: Trinidad (aged rum from two to three years), Barbados (unaged rum), and Jamaica (old rums of 10 years distilled in pot stills). Three different territories that express unique characteristics and personalities, coming together to create a bouquet of great elegance and finesse. The rum from Barbados provides balance, that from Trinidad elegance, and that from Jamaica intensity and power. Filtration is carried out according to Pierre Ferrand's methodology, which eliminates tannins while preserving all the aromatic notes.

Rum with a crystalline colour, quite complex, with hints of white flowers and fresh fruit. Light earthy and balsamic notes accompany a soft underlying bouquet, with the aroma of candy floss prevailing. On the palate, it is warm, dry and round, finishing with a menthol and slightly herbal aftertaste reminiscent of mint.

Rum with a golden colour. On the nose, it presents a slightly herbal and floral character, with notes of citrus peel accompanying softer notes of honey and vanilla. It is fresh and slightly woody, with subtle roasted notes. On the palate, it is warm and dry, with notes of toasted wood accompanying a sweet spiciness in a rather long and rounded finish.

Aged 7 Years, it is an amber rum with hints of light mahogany. Intense aromas with notes of tropical fruit, dried fruit, ripe yellow fruit, caramel, blonde tobacco, coffee, vanilla, dark chocolate, and sweet oriental spices. On the palate, it has a soft and soothing entry, creamy, refined, with hints of caramel and exotic fruit.

It is a rum that combines the typical lightness of white rums with the aroma of aged dark rums. It stands out for its light, warm, and hypnotically golden colour, and its aroma reminiscent of sugar cane, with notes of tobacco and hints of honey, vanilla, and cinnamon.

Extremely rare and sophisticated, reminiscent of Grand Arome Rums. It is made from the fermentation of organic sugar cane syrup with added bread yeast and vinasse. Distilled in a traditional six-plate column and powered by naked flame.

very slow fermentation and distillation in small copper stills. A cuvée that represents a small jewel. It is a rum produced by distilling pure cane syrup.

Like the premium ancestral spirit of sugar cane from Haiti, Saint Benevolence Clairin Rum is grown in the fertile soil and tropical climate of Saint Michel de l'Attalaye. Fermented for 5-7 days, this single-batch spirit is distilled in a handmade still powered by sugar cane waste as biofuel. This method has not changed much from the French techniques of the 18th century: it is a handcrafted process rich in history, skill, and expertise, meaning that Saint Benevolence truly encapsulates the purest essence of both Haiti's unique terroir and the tradition of Saint Michel. Unique in its kind and bold in flavour, Saint Benevolence's clairin rum with its 50% ABV can be enjoyed neat by rum enthusiasts, mixed with grapefruit tonic for a sophisticated aperitif with a tangy twist, or thanks to its perfect clarity and fresh peppery flavours, it is also ideal as a base for rum-based cocktails.

It is produced through maturation in the Caribbean and a refinement for 15-18 months in second-fill Oloroso Sherry casks and a small percentage of Pedro Ximenez Sherry casks. Golden colour with apricot reflections. Deep, balsamic and winey aroma with fermented notes, camphor and cane sugar, along with the typical pungent Jamaican scent rich in esters. Warm, dry, spicy and persistent taste, where the olfactory notes are joined by hints of resin, pine needles, black pepper and a pinch of flour.

Dark rum, amber in colour, with unmistakable notes of vanilla, honey, and candied fruit. This rum is made from selected molasses from sugar cane, exclusively sourced from Negros, which gives rise to a blend of rums that are mixed and aged for seven years in oak barrels. On the nose, sweet notes stand out, with pleasant hints of vanilla, and less prominent notes of exotic fruits such as mango, bananas, and coconut. On the palate, it presents itself with extreme lightness and pronounced notes of caramel, vanilla, and honey, whose sweetness is balanced by a mix of fruity and citrus notes, such as orange, cedar, and candied mandarin.

It presents itself in a new guise and is called Don Papa Baroko: this word in Tagalog (Philippines) means "exuberant" and highlights the continuity of the full and original taste of Don Papa. The new look complies with the European regulation 2019/787: the distillate (40% alc.) is indeed always derived from black gold molasses of the Noble sugar cane, grown on the volcanic soils at the foot of the Kanlaon volcano on the island of Negros, aptly named Sugarlandia. Don Papa Baroko is aged in high-toasted American oak barrels that have contained Bourbon Whiskey.
Visual examination: dark amber in colour with brilliant reflections.
Olfactory examination: on the nose it bursts with citrus and vanilla notes.
Taste examination: in the mouth it is full-bodied with notes of ripe tropical fruit, candied fruit and honey, with a long and deep finish, with notes of raisins and hints of vanilla.
Thanks to the particular hot-humid tropical climate, Don Papa undergoes an alcoholic evaporation of 8-10%, four times greater than that of Scotch Whisky, a characteristic that gives it a particularly intense and rounded taste.

Slightly spiced rum, with the appearance of dark gold. It is made from a blend of rum aged for 8 years in toasted oak barrels. On the nose, it opens with a delicate spiciness with aromas of dried plums and dried fruit and a hint of oak from the aging barrels. On the palate, it stands out for its great balance and good softness, with notes of dried fruit, vanilla, as per Diplomatico tradition, and finally a light hint of wood.

Dark amber colour with golden reflections. On the nose, delicate vanilla first, a hint of resin, a pleasant scent of fruit tart, evolving with cocoa and orange juice. Completing the experience is a pleasant hint of cinnamon mixed with nuts. An overall very elegant and balanced aroma. On the palate, an ethereal hint of caramel, slightly pronounced, a pleasant woody note and also a touch of vanilla. As the tasting progresses, further flavours can be discerned, never conflicting, such as cooked bananas, orange juice, and the return of the nuts. Hazelnuts can also be detected. A delightful aftertaste of dark chocolate mixed with nutmeg and brown sugar makes this rum extremely elegant. Long and pleasant finish. Brown sugar and caramel with a pleasant persistence of nuts and hazelnuts!

Chalong Bay is located in the South-East of Phuket, Thailand. Here lies the namesake distillery where vision and passion come together to create a handcrafted and pure rum, using a sustainable approach that links the traditional French art of distillation with the rich heritage of Thai sugarcane.
The sugarcane used for Chalong Bay rums is cultivated by small local farmers, who exclude the use of chemical fertilizers, preserving the pure essence of the plant. Traditional methods of cultivating and harvesting sugarcane allow Chalong Bay to produce 100% natural first-press juice, ready to be distilled. The distillation process takes place using a French copper still, typical of the Armagnac region, imported from the transalpine country along with the savoir-faire of the distillers.
Chalong Bay rums are true liquid treasures with a tropical, distinct, and pure character.
Fruity and smooth
On tasting, Chalong Bay Pure Series stands out for its fruity notes, with hints of coconut milk, vanilla, nutmeg, white pepper, and sugarcane.

Chalong Bay is located in the South-East of Phuket, Thailand. Here lies the namesake distillery where vision and passion come together to create a handcrafted and pure rum, using a sustainable approach that links the traditional French art of distillation with the rich heritage of Thai sugarcane.
The sugarcane used for Chalong Bay rums is cultivated by small local farmers, who exclude the use of chemical fertilizers, preserving the pure essence of the plant. Traditional methods of cultivating and harvesting sugarcane allow Chalong Bay to produce 100% natural first-press juice, ready to be distilled. The distillation process takes place using a French copper still, typical of the Armagnac region, imported from the transalpine country along with the savoir-faire of the distillers.
Chalong Bay rums are true liquid treasures with a tropical, distinct, and pure character.
Oily and expressive
Chalong Bay Wild Fermentation is the first Thai rum made from the fermentation of sugarcane juice with indigenous yeasts. The resulting rum is a pure expression of the uniqueness of the territory of Phuket island.
On the palate, it presents sweetness with notes of ripe banana and banana cheesecake, pear, hazelnut, and sugarcane.

Chalong Bay is located in the South-East of Phuket, Thailand. Here lies the distillery of the same name where vision and passion come together to create a handcrafted and pure rum, using a sustainable approach that links the traditional French art of distillation with the rich heritage of Thai sugarcane.
The sugarcane used for Chalong Bay rums is grown by small local farmers, who exclude the use of chemical fertilizers, preserving the pure essence of the plant. Traditional methods of cultivating and harvesting sugarcane allow Chalong Bay to produce 100% natural first-press juice, ready to be distilled. The distillation process takes place using a French copper still, typical of the Armagnac region, imported from the transalpine country along with the savoir-faire of the distillers.
Chalong Bay rums are true liquid treasures with a tropical, distinct, and pure character.
Salty and warm
Chanlong Bay Double Barrel ages between 18 and 24 months in new and ex-armagnac French oak barrels. On tasting, it develops notes of vanilla, oak, cinnamon, cloves, baked apples, toasted bread, dry tobacco leaves, and sugarcane.

Five years in the barrel, a lifetime in the mind: this is a rum worth remembering.
This is where patience meets reward. The Pirate's Grog Five Year Aged Rum is a golden and wonderfully smooth rum, matured in American oak barrels for five years under the Caribbean sun. The result? A rich and full-bodied rum with notes of caramel, a hint of vanilla, and a pleasantly long and warm finish. Whether you are a rum enthusiast or just starting your journey, this bottle is a must for your collection.

Tasting notes: caramel, toasted oak, hints of vanilla and raisin, all balanced by a velvety finish.

Rhum aged for 3 years in oak barrels, according to A.O.C. regulations, on the palate it is rich and elegant, with hints of spices and candied fruit.
The name La Mauny comes from Ferdinand Poulain, Count de La Mauny, who in 1749 purchased the sugar cane plantations in the southernmost part of the island of Martinique. The distillery, which now belongs to the French group BBS, is located close to the plantations; the juice can be extracted from the sugar cane on the same day of the harvest, followed by fermentation and distillation. During the harvest season, La Mauny collects and processes about 10,000 tons of sugar cane on its 120 hectares of land, while another 18,000 tons are purchased from local producers. La Mauny is one of the few distilleries that still toasts the barrels before blending them; thanks to the particular local climatic conditions, the aging of its Rhum is much faster, with effects up to three times more pronounced compared to aging on the European continent. Aged for 3 years in four different oak barrels, which previously contained Cognac, Port, Moscatel, and Bourbon, a rum of bright amber colour; on the nose it is complex and enveloping, with notes of raisins, cherries, apricots, and honey; on the palate it is rich, elegant, with hints of spices and candied fruit.

Discover the intriguing world of Indonesian rums with Full Proof from Naga Distillery, a single cask gem aged for 11 years that showcases an exceptional blend of intense flavours, bottled at a robust 62.3% alcohol. Limited to only 2752 bottles, this exquisite rum takes you on a journey

El Dorado 12 Years: Rum with character
The El Dorado 12 Years is a Single Blended Rum from Guyana, resulting from a blend of traditional rums aged for 12 years. Its distillation takes place in the historic pot stills of Enmore, Diamond, and Port Mourant, under the expert guidance of Demerara Distillers Limited. The maturation in ex-bourbon barrels gives it a unique aromatic complexity.
Tasting notes: Deep and brilliant amber. On the nose, intense aromas of ripe fruit, caramel, and vanilla, enriched with spicy and toasted wood notes. On the palate, it is smooth and enveloping, with a balance between the sweetness of honey and sweet spices, with a persistent and pleasantly warm finish.

Rum El Dorado 15 Years: an Author's Rum
The El Dorado 15 Years Special Reserve is a Single Blended Rum from Guyana. This exceptional rum, aged in oak from a blend that includes spirits of at least 25 years, is the result of the history and craftsmanship of the Diamond Distillery. Ideal for enthusiasts and collectors.
Tasting notes: Deep amber colour, it has aromas of ripe tropical fruit, sweet spices, vanilla, and a hint of honey. The palate is delighted by notes of caramel, dark chocolate, and toasted oak, with a long and persistent finish.