The best rum: top rum brands put to the ultimate drinking test

This is the best rum in the world right now

Three bottles of rum on a yellow background
(Image credit: Kraken / Don Papa / Karisimbi)

The rum market is booming. It's worth over £12 billion a year, roughly equalling gin revenues and is only continuing to grow. But we'd argue that it's a far more versatile drink, and the different types of rum, from aged to spiced, excel in totally different situations.

In its simplest form, rum is a clear liquid distilled from different forms of sugar, including demerara and molasses. However, this is often followed by barrel ageing in oak casks, and, like some modern craft beers, some also have fruit or spices added.

This means you can get all sorts of different kinds of rums, like white, golden, dark, navy, spiced and fruit rum - and even combinations of those key types. Traditionally, rum comes from the Caribbean, but these days you can get it from all over the place, including Devon.

Here’s our taste-tested selection that we think every rum lover should try, which we have separated by region.

Additional reporting and taste testing: Marc Chacksfield

What we're drinking

From the ocean-aged complexity of Goslings Spirited Seas to the honey-spiced warmth of Wildjac Premium Honey, and the rich, conservation-driven Karisimbi Golden Rum—we're constantly exploring different styles, flavours, and traditions. Here's our current favourites:

Caribbean Rums

The Caribbean, for many, is the home of rum. This liquid sunshine is baked into the region's soul, thanks to sugarcane fields that stretch as far as the eye can see, a climate that's always in vacation mode, and a rum-making legacy that dates back to the 1600s. These islands weren't just dabbling in the global sugar trade; they were owning it! And what do you do with all that leftover molasses? Turn it into glorious rum. With conditions perfect for fermentation and ageing, the Caribbean is considered the rum capital of the world, churning out an incredible array of styles, each one a tasty reflection of its island home.

Central and South American Rums

South and Central American rum is highly regarded for its smoothness, rich flavours, and adherence to traditional production methods. The ideal climates found in countries such as Guatemala, Venezuela, Nicaragua, and Panama contribute to the complex notes of vanilla, spice, and caramel that develop during the ageing process. Many producers utilise high-quality sugarcane and time-honoured techniques, frequently ageing their rum in oak barrels at high altitudes. This commitment to craftsmanship, coupled with increasing global demand for premium and artisanal spirits, has led to a surge in popularity among enthusiasts and collectors of South and Central American rum.

Rums from the Rest of the World

The good thing about almost everything now is that it's no longer restricted to a specific region. Yes, certain ingredients are necessary to produce a quality rum, but key elements like sugar and climate can be either imported or recreated through various methods. It means we can now get a great rum from all around the world, ranging from the Philippines to right here in the UK.

What is rum made of?

This is an easy one: sugar cane. Rum isn’t like vodka, where many things can be used to distil the spirit. Rum has to come from sugar cane, and depending on where it is distilled and what technique is used, this will change the colour of the rum.

Classifying rum by its colour isn’t great

Imagine if we classified whisky as being amber, red or yellow. That would be doing the spirit a massive disservice. But that’s what many do with rum: break it down by colour.

Yes, there is dark rum in the market and white rum in the market (simply put, this is down to maturation) but look beyond the colour when buying and more at where the ingredients come from and, most importantly, where they have been distilled.

Look at rum by the region and the provenance instead

This is something we learned while on a rum tasting session with Black Tot.

Mitch Wilson, Black Tot’s global brand ambassador, told Shortlist that: “We have been bad at educating people. Rum is sometimes described as white, gold and dark - this is a shit way to describe anything.

“Try and drop the simplification and chat about the regions themselves and the provenance of the rums. For example, Black Tot uses Jamaican, Barbados and Guyana for its classification.”

Taking this rather brilliant advice, a really simple rule of thumb is as follows (and don’t forget that most rums will actually be a mixture of rums from different regions):

How does rum age? Does this affect the colour?

The best rum 2020: 20 rum brands put to the ultimate drinking test

It’s worth noting that rums made in a colder climate will take longer to mature. It’s all about the ‘angel share’ here - the amount of evaporation that takes place.

When something is aged in somewhere like the Caribbean then this is called, rather obviously, tropical ageing. Here the climate, heat and humidity play a big role in how it ages in a barrel.

To put this type of ageing into context: 5 years’ ageing in Barbados is around the same as 10-15 years if it was aged in somewhere like Scotland.

This means that the angel share in somewhere like Barbados would be around 6% compared to 2% in a colder climate.

Ageing rum in a barrel makes the rum darker, although some rum brands will also throw in some burnt sugar to make the colour appear darker, too.

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