Rum

From under $6 to exclusive bottles, Perth’s Liberty Liquors Claremont, has the best range of Rum in Western Australia. Unlike cognac, bourbon, scotch, and tequila, there are no universal regulations for the distillation or production of rum. This is awesome news for the adventurous drinker, who can enjoy the infinite creativity allowed by rum producers around the world. But it also means that being a savvy rum drinker requires a little more research, since there’s no one ensuring that what’s in the bottle is of the highest, uniform quality standard. While rum has a reputation for being a summertime favourite, it’s deserving of a place on your bar in the winter, too. With versatile flavour profiles ranging from fruity and grassy to caramel and cinnamon, rum can be both refreshing and warming, whether drunk neat or in cocktails. Savvy imbibers are catching on: super–premium rum consumption is up about 10 percent from last year in the United States, according to the Distilled Spirits Council of the United States, a lobbying group. Once you’ve got a handle on rum, the world is your piña colada. Rum is made from fermented sugarcane juice, cane syrup, or molasses that is distilled to become alcohol at about 80 proof or higher. Rum can be produced anywhere in the world, but some common origins you’ll see are in or around the Caribbean, such as Puerto Rico (Bacardi), Jamaica (Appleton’s), St. Lucia (Chairman’s Reserve), Bermuda (Gosling’s), Barbados (Mount Gay), Nicaragua (Flor de Caña), Dominican Republic (Brugal), Guatemala (Zacapa), and St. Croix (Cruzan). But there’s even rum made in Madagascar (Pink Pigeon) and the United States (Prichard’s, RAILEAN, Montanya, and The Noble Experiment). Every area that produces rum is known for certain cocktails, but one of the most recognizable rum drinks is Bermuda’s Dark ’n’ Stormy. Made with ginger beer and dark rum this drink packs intense flavour! Some countries, but not all, regulate their rum products independently. Those that do, indicate their origin or style on the bottle. A few of the most common styles include: French Rum: Made from fresh cane in Martinique, but aging and blending takes place in Bordeaux, France. Jamaican Rum: Double-distilled and made from molasses, which is fermented for about three weeks. Cachaça: Brazilian rum made from the juice of sugarcane, which is fermented for three weeks. When imported to the United States, it must be at least 80 proof. No matter where a rum is made, there’s a universal vocabulary you’re likely to find on rum bottles: Light, Clear, White, or Silver Rum: Aged for a year or less in stainless steel containers or oak barrels. Lighter-bodied. Amber or Gold Rum: Aged at least three years, these rums are sweet but with a little more punch. Dark Rum: Aged five years or longer, dark rum may also be referred to as brown, black, or red rum. It takes on a more woody character and is dominated by caramel. Blackstrap Rum: Heavy, very sweet rum made from the remaining molasses after the extraction of sugar from sugarcane. Spiced Rum: Infused with spices such as nutmeg, cinnamon, and peppercorn, and may have sugar added after distillation. Añejo: Older rum or rum with an age statement, blended from different outstanding, dynamic vintages. 151-Proof Rum: Known as overproof rum, it is usually floated on top of cocktails for a fiery show. Demerara: A premium dark rum made in Guyana. Flavoured Rum: Light rums usually artificially flavoured with fruit; often contain added sugar. Naval Rum, British Royal Navy Imperial, or Pusser’s: These products usually combine rums from Guyana, Barbados, and Jamaica, creating a complex blend of flavor. Rhum Agricole: Rum made in the French West Indies from sugarcane juice rather than molasses; it is lighter-bodied and clean-tasting, often with grassy notes. Rhum Industriel, or Industrial Rum: Rum made from molasses (i.e., most rums). Solera: To make this particular style, barrels are stacked in rows several levels high. Each row is a different batch or vintage. The rum is bottled from about one-third of each barrel on the bottom row. The used liquid is then replaced with rum from barrels above it, and so on. American or Colonial Rum: Defines rum that is distilled in a pot still and minimally aged. ACR: Meaning “Authentic Caribbean Rum,” this marque on the bottle indicates the rum was distilled in one of 30 Caribbean distilleries that have guaranteed the origin and provenance of their rum. No additives are permitted in ACR rums, and the age indicated on a bottle must be the youngest of the blend in the bottle. Order and collect your Rum or have it delivered right to your door. Free shipping for orders over $100.