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Esquire Rum Guide: 25 Bottles That Should Be on Your Bar Cart in 2024
Expert-approved white, dark and spiced rums for daquiris, mojitos and straight-up sipping
Tested by Callum BlackFood and Drink Testing Manager
This article was updated in March 2024 to reflect the latest prices and deals.
If you ask us, rum is one of the most underrated spirits going. It’s not just sailor’s grog, or an ingredient for your piña colada (though we’ll come to that) – many of the techniques used to make rum are similar to whisky, and indeed, there are fine rums that ask simply to be sipped from a tumbler, Don Draper-style.
But while the varied styles available make rum amazingly versatile, they also make it fiendishly difficult to get to grips with. The techniques, ingredients, blending, location of origin, location of maturation and so on all contribute to a killer spirit that deserves more respect than being drowned in flat coke and lacklustre lime.
So, if you’re looking to add a taste of the tropics to your bar cart all year round, step this way...
Best dark, white and spiced rums for 2024
Types of rum
Rum’s flavours range from the light, bright and tropical (think pineapple, mango, vanilla, maybe a hint of spice – Bajan rums are a good example) to deep, dark and rich (chocolate, coffee, burnt sugar, even liquorice – typified by Guyanese rums).
While traditionally categorised as ‘white/silver’, ‘gold/amber’ or ‘dark/aged’, the broad spectrum of colours and flavours found among rums mean that some producers are trying to phase out that old terminology. And with bartenders keen to use the finest spirits to make ever better cocktails, it’s not always fair to pigeonhole categories into prescribed uses.
The bigger problem is that rum’s restrictions (or lack of, compared to the likes of whisky) have led to vast discrepancies in quality. Without having to state which distilleries a blend’s components come from, exactly how old the liquid is, or whether colouring or extra sugar has been added, rum can be prey to a bit of smoke and mirrors. As a rule, the more information the bottle tells you, the better its contents are likely to be.
Navy rum harks back to the times when each sailor of the Royal Navy was allocated a daily ration of rum as part of his salary (known as a ‘tot’). Although other alcohols were originally used, rum was introduced by Admiral Edward Vernon in 1751 and continued until 1970. At first, half a pint was given to each sailor, but the occasionally unfortunate results of this caused him to reduce it and water it down to what became known as ‘grog’. Nowadays, a true Navy rum should be 54.5 per cent ABV (57.15 per cent ABV in the UK), and contain blends from at least two of Barbados, Jamaica, Guyana and Trinidad — all former colonies from where the Navy would have sourced its casks.
Spiced rum may historically have been the subject of derision for its addition of flavourings and sweeteners, but the tide is gradually turning as premium producers increasingly use natural and better-quality ingredients to infuse their spirits.
How to drink rum
There are plenty of sipping rums out there, designed to be supped straight up – or maybe with ice. These may be served in a tumbler, or in a snifter for swilling in your palm like brandy. Look for interesting types of ageing, such as the types of barrels used. How long was it aged for, and was a solera system involved? Famously used for sherry, this method involves passing the liquid through a set of differently aged barrels and allowing it time to rest in each, imbuing it with a more complex flavour.
Lighter rums mix well with citrus and tropical flavours, hence the ubiquitous mojito (white rum, lime, mint, sugar/syrup and soda water) or holiday favourites such as the daiquiri (hold the mint and soda from the mojito and serve in a swankier glass) and piña colada (add pineapple juice and coconut milk/cream).
Richer rums can be treated simply, as with the dark and stormy (mix with ginger beer and a wedge of lime), but don’t hold back with well-aged spirits – swap with whisky to make a smokier old fashioned or with gin to enliven your negroni.
How we test rum
We put over 60 white, dark and spiced rums to the test, asking a panel of spirits experts and consumers to score each tipple on its complexity, balance, length and finish.
These are the 25 bottles your bar cart deserves in 2024.
Brugal Coleccion Visionaria Cacao
Brugal Coleccion Visionaria Cacao
The first release from Brugal’s Visionaria collection – which shines a light on local produce from the Dominican Republic – this complex rum is created by toasting Dominican cacao beans in virgin European oak casks before filling them with rum.
The result is an incredibly smooth and drinkable expression, with aromas of banoffee, ripe banana, orange peel, caramel, vanilla and roasted cacao beans. The palate has no prickle and is incredibly complex and buttery, offering flavours of brown sugar, dark cacao beans and vanilla with a touch of bitter spice and tobacco on the finish.
70cl, 45% ABV
Ron Abuelo XII Two Oaks Dark Rum
Ron Abuelo XII Two Oaks Dark Rum
This smoky release from Ron Abuelo in Panama is aged in two different types of oak cask (bourbon followed by heavily charred virgin American oak) for over a decade.
The result of this lengthy maturation process is a creamier mouthfeel and a rum that offers rich aromas of caramelised toffee and over-ripe banana. You’d be hard pressed to find a better drop for a tropical take on a classic old fashioned.
70cl, 40%
Bacardi Ocho Rum 70cl
Bacardi Ocho rum is aged for eight years in small oak barrels, producing a versatile rum that’s just as delicious sipped neat as it is added to cocktails.
The aroma is bursting with coconut and subtly confected pineapple, with hints of menthol and a classic rich sugar cane and molasses sweetness. Exceptionally smooth and easy drinking, expect deliciously complex flavours of treacle and spice with woody notes and hints of dried fruit reminiscent of an old Tawny port.
70cl, 40% ABV
Clément 1976 Très Vieux Rhum Agricole
Clément 1976 Très Vieux Rhum Agricole
A 1976 vintage from the beautiful island of Martinique, this rum has complex aromas reminiscent of a high-quality older Oloroso sherry, with notes of golden apple, Madeira cake and walnut.
The flavour is just as intense, starting with caramelised pineapple, raisins and spices, and finishing with honeyed nuts and zingy orange peel. Smooth with warming alcohol, this is a standout rum for sipping.
70cl, 44% ABV
Appleton Estate 21 Year Old Rum
Appleton Estate 21 Year Old Rum
A spectacular rum from the Appleton Estate stable, this is made using casks that have enjoyed a tropical maturation for a minimum of 21 years. The result is exceptionally complex, with baked treacle and bags of warm spicing in every sip (think cosy cloves, cinnamon and vanilla).
If you fancy trying sticky toffee pudding in liquid form (and let’s face it, who doesn’t), then get this on your bar cart, stat.
70cl, 43%
Flor de Caña 12 Year Naturally Aged Rum
Flor de Caña 12 Year Naturally Aged Rum
Another top dark rum is Flor de Caña, a sipper bursting with brown sugar, buttery vanilla, and whisky-esque smoke. As smooth as they come, with impressive length, this 12 YO received rave reviews across the board.
70cl, 40%
Barbancourt 15 Year Old
Barbancourt 15 Year Old
The oldest expression from Barbancourt’s core range, this 15-year-old Haitian rum is matured in French oak barrels. The result is complex, slightly smoky and floral. Expect aromas of vanilla, dried apricot, orange blossom and crème brûlée with light woody notes.
The flavours reflected the nose but were more rounded with well-integrated alcohol and delicious notes of butterscotch with a fruity, woody finish. This is reminiscent of a good cognac.
75cl, 43% ABV
Salcombe Distilling Co. Rum Island Street
Salcombe Distilling Co. Rum Island Street
Sure, Salcombe may only feel tropical for two weeks of the year, but we’ll forgive the weather when the rum tastes this good. Long famed for its gin, this Devonshire distillery (one of the world's only distilleries directly accessible by boat, didn’t you know?) has channelled that expertise into creating a transatlantic spiced gold rum, using rums from Jamaica and the Dominican Republic along with a unique blend of spices.
Expect notes of brown molasses, toasted coconut and freshly-baked rum baba, with a hint of ripe pineapple to round off the blend. We’ll be topping ours with fiery ginger beer this festive season.
50cl, 40%
Made by the oldest commercial rum distillery in the world, this long-beloved rum recently underwent a recipe change, increasing the age of its components (the rums are now between three and seven years old) and its time spent in charred ex-bourbon barrels. This gives it a real boldness and increased vanilla and spice. A must-try.
70cl, 43% ABV
One of Stormzy’s favourites, this is a blend of Mauritian molasses rum matured in ex-Cognac and Limousin oak barrels for 10 years, and a Bajan rum rested in ex-bourbon oak. The smell is nutty and lightly confected, with roasted apple and pear at the fore. A hint of brown sugar on the palate is balanced by the sturdy alcohol content, which is deceptively high.
70cl, 43%
Eminente Reserva 7 Year Old Rum
Eminente Reserva 7 Year Old Rum
Unlike any other Cuban rum you may have tried, this bar cart-worthy bottle contains a liquid that’s rich and deep, without veering into big, thick, sticky spirit territory. Expect lots of classic brown sugar on the nose, coupled with coffee, banana and spice, and moving to a more delicate chocolatey, vanilla palate.
70cl, 41.3%
Another drop from the masterminds at Mount Gay, the XO is matured for up to 17 years to create a rum that packs a real punch (and, repeat after us, should never be wasted in a rum punch, capeesh?).
No, this is one to strictly savour over ice to appreciate the complex aromatics at play; we’re talking roasted coffee, brown butter, oak, and lingering vanilla molasses.
70cl, 43%
This Cuban rum is proof that good things come to those who wait. Eleven years in oak has resulted in a rich, rounded mouthfeel, with a complex palate of caramel, black pepper, cinnamon, green banana, and a whiff of coconut on the finish. Looking to add depth to your daiquiri? Beeline for this bottle.
70cl, 40%
Ron La Progresiva Mezcla 13 Cuban Dark Rum
Ron La Progresiva Mezcla 13 Cuban Dark Rum
No, Mezcla has nothing to do with mezcal. Instead, it means ‘mix’, as this release is a blend of three rums aged in ex-bourbon for 11, 13 and 15 years respectively.
They’re using Cuban sugar cane from the red soils of Ciego de Ávila (AKA some of the finest around), which results in an almost treacle-like mouthfeel and a unique flavour profile of banana, crème caramel, popcorn and charred oak to finish. If you prefer your rum on the sweeter side, try this.
This Caribbean blend combines sugar cane and molasses from Trinidad and the Dominican Republic, which are aged in oak bourbon whisky barrels before heading to the Isle of Wight to be distilled with an array of rare botanicals (including rock samphire, white cherry, local honey, holy grass, cassia and black salt).
It’s a memorable drop indeed, bringing vibrant spice and lingering sweetness in every sip, which we like to temper with a good glug of fiery ginger beer.
70cl, 40%
This single-estate, organic rum hails from the zero-impact Copal Tree Distillery in the rainforest of southern Belize. Made purely from organic sugar cane juice, canopy water and yeast, it's rested in ex-bourbon casks – this gives it a definite whisky feel and carries the tropical fruit and floral notes with some rich vanilla oomph.
70cl, 44%
A giant of the rum world – and with good reason, too – this Guatemalan drop is matured in a combination of bourbon and sherry casks, which gives the spirit a rich, brown sugar flavour and slightly smokier note. Oh-so smooth sipped neat or paired with bitters, ice and an orange twist.
70cl, 40%
Las Olas Premium Spiced Rum
Made using a blend of Barbadian and Jamaican white rums – which are then spiced here in London using vanilla, cardamom, cherry and roasted coffee – the flavour reminded our testers of a hybrid between sticky toffee pudding and Christmas cake... need we say more?
70cl; 40% ABV
Rum has a rich history in Manchester, with the spirit traded in Salford Docks since the 1800s. Paying homage to the area’s past, this small-batch spiced rum has notes of vanilla, nutmeg, cinnamon, ginger and ripe tropical fruit. Our experts recommend enjoying it either on the rocks, or using it to add some subtle spice to cocktails.
70cl, 40%
Ableforth's Rumbullion!
While some rums are made for carnival, others are proper cold-weather warmers. This falls into the latter category, thanks to earthy cardamon, cloves and warming cinnamon.
Madagascan vanilla adds the sweetness, and orange peel reminds you of its Caribbean sunshine origins. Drink with coke if you’re looking for a comforting serve or pour over a big chunk of ice and enjoy.
70cl, 42.6%
Callum is our Food and Drink Testing Manager and has been part of the world of professional catering for 10 years, from cheffing to food manufacturing. While working in manufacturing he specialised in bespoke product and menu development for several start-ups and well-known brands such as Wrap It Up! and HOP Vietnamese. He holds the WSET Level 2 in wine, a Level 3 in spirits and has a particular interest in agave spirits.
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