What is DARK RUM and which of these 16 dark rums is best?

[@markhatley-k6s]

Dude! The effort and time you put into this taste test was over the top. It is greatly appreciated by us all. Thank you for the deep dives and opinions expressed. One of the dark rums I like to use as a float Is Koloa Dark from Hawaii. It has good dark mellowness with a big vanilla presence. You smell it as you sip but it doesn’t override the rest of the cocktail. Excellent float on a Mai Tai (Thank Anders for that one).

[@TarinClott]

Gotta love that he makes videos that are truly just for us deep cut rum lovers

[@_allcap]

Dark rum is a crazy category. In my brain I split it up as Dark Rum, Dark Jamaican rum, and specialty dark ( like black strap). I treat Demerara as it's own thing, and let's not forget Gold rum lol. This is what caused me the most confusion when i started my rum journey. Great video

[@Tikikingen]

Kind of the same here

[@makeanddrink]

I split it up the basics to light/white, gold, aged, and then dark. With some speciality subsets in there like overproof Jamaicans, Agricoles, and many many more.

[@logicalparadox2897]

The taxonomy of rum is ridiculous. In a good way. The diversity is great. But the ontological problems in trying to make sense of such diversity is vexing to save the least

[@cam2724]

That's how I think about it

[@atomicgrog]

Kudos for such an ambitious (some would say thankless) endeavor! I own 14 of those 16 bottles, so I thought I give my 2 cents. Probably more like 99 cents. I've been mixing classic Tiki cocktails with them at home for nearly 20 years, so I have more than a few thoughts ... First off, mahalo for proving that I'm not crazy for recommending Navy Bay. I've been singing its praises since it was released 5 or so years ago. I find it a very suitable sub when Coruba is hard to find, and I prefer it to the standard Myers's. The single-barrel is one of the two I don't have (Cutwater is the other), but your recommendation will likely spur me to add another dark Jamaican to the shelf. I generally agree with your findings, though after years of trial and error I tend to avoid such a general grouping. My preference is to break "dark Jamaican" into its own category since it's typically called for by name in most recipes that need it, going back to Donn Beach. Of course, Dagger was the gold standard, followed by Appleton Punch. I've tasted both and they're fantastic. These were key rums at The Mai-Kai, followed by Kohala Bay in the '90s and into the 2000s. All are sadly gone, and a new house blend became the bar's standard "dark Jamaican" rum. Very soon (a few months after the reopening), The Mai-Kai will introduce its own signature blend (sourced from Long Pond and blended with pot-still rum from WIRD in Barbados). This 100-proof "Mai-Kai Rum No. 1" is a throwback to the old 97-proof Dagger, though with less caramel coloring. Stay tuned for more on this stellar mixing rum. I tend to avoid putting any stand-alone Demerara rums into a "dark rum" grouping since recipes usually call for Demerara by name, whether it's 80, 86- or 151. This includes standard Pusser's. I also put Bounty Dark into this same bucket as a mixer since, as you noted, it doesn't have those same bitter and rich notes that the Jamaicans do. They're all good, just not as a stand-in for a dark Jamaican. They're better as a complement. I would also disqualify Denizen from the dark Jamaican mixing rum bracket since it's such a unique blend. It does have limited uses, but I'd put it with Pusser's Gunpowder and some other blends that hover around 100 proof and simply can't be used as a generic "dark rum." Let's call them specialized high-proof dark mixing rums. Speaking of generic dark rum, that pretty much defines Planteray Dark, though I agree with your tasting notes and would not consider that an insult. There's a reason it's the go-to rum at Disney World in Mai Tais and many other uses. It has just enough funkiness for be useful, but not so much that it offends the general audience there. I find it handy to use in some lighter cocktails, but I would not use it in Mai-Kai or Donn Beach cocktails that require a bolder dark Jamaican rum. That brings me to Hamilton Black and Worthy Park 109, both definitely bold and Jamaican ... but in much different ways. Both are great, but also definitely not as utilitarian as Corbua, Navy Bay, even Blackwell. As you noted, the bold funkiness of Hamilton sets it apart from all the others, and I actually group it on a different part of my shelf next to rums like Smith & Cross and Doctor Bird. I use Ed's Gold and Black versions interchangeably unless there's a reason I need a drink to have a certain hue. Worthy Park 109 is more of a throwback to Dagger than any other in your tasting. However, its high proof makes it difficult to use in the many recipes that are designed around 80-proof rums. Like the Hamilton rums and those others mentioned above, I find it great in small or medium doses. I keep it in the dark Jamaican portion of the shelf, but I would combine in equal parts with a lower-proof Jamaican in a Zombie, for example. Last but not least, Gosling's and Cruzan Blackstrap are also off on their own. They're in the conversation mainly, I think, due to Gosling's popularity in the Dark 'n Stormy and Blackstrap in the Jungle Bird (though I prefer that drink with other rums). I'll dismiss it for the same reasons you did. The harsh molasses notes are just not my cup of tea. I have a handful of recipes that call for small amounts, so I keep a bottle around, but I've probably only gone through one or two in 20 years. Lastly, I have one other niche category on my shelf where I like to slot Gosling's (even though Gosling's is reported to be sourced from Guyana). I call it "dark/black Puerto Rican," which could also include other countries but it's that column-still industrial style of dark rum that sets this apart from rums with pot-still notes. There are more than you'd think in this group, from Bacardi Black to a few others from Puerto Rico, the Virgin Islands (Ron Carlos) and elsewhere (I've see a few dark/black rums from U.S. distilleries). None of these have the rich Jamaican quality, and all have limited uses. One use worth mentioning, and the main reason I keep it on my shelf, is in The Mai-Kai's Black Magic. It adds another layer of rich and dark rum on top of the dark Jamaican. I've used this style in other recipes that call for generic "dark rum" and find it works in some drinks. You might even see a few old recipes that call for "dark Puerto Rican." Back in the day, Ron Rico made a great dark rum featuring pot-still in the blend, but that's long gone. To sum up, beware when you dive down a rabbit hole. You may find other kwazy wabbits digging their own tunnels. :>) My weirdo contributions to this category: Red Heart, an excellent old-school dark rum blend (Jamaica, Barbados, Guyana, Trinidad) available only in South Africa. Someone brought me several bottles and I've been hoarding them for special occasions. And Lost Spirits Jamaican, the rare rum from the now-closed experimental distillery/theme park in Las Vegas. Okole maluna!

[@oungl250]

as a bar manager/lead at a fine dining french restaurant these videos help out so much. I appreciate your hangover from an industry man!

[@makeanddrink]

Thanks so much!

[@ChrisNuccio]

Just grabbed Navy Bay last week; a friend said it was like “Coruba but cheaper and available.” Thanks for doing all the research for us!

[@pmcd101]

Me reading the title: "Cool, I bet I'll know most of these!" Me, watching the video: "Cool, I have some shopping to do!" Great video, as always.

[@jacksondalton6229]

God I just love Coruba, glad it could hold up on this. Something unlocks with it with lime juice and some simple syrup. Elite mixing rum.

[@lorensztajer6400]

Thanks for doing all this hard work! ❤

[@ApothecaryAlyth]

Another great video. I love the blind taste test videos. Whether it's challenging preconceptions, or proving them spot on, it always makes for interesting content. I do think, and this is something that you kind of touch on at a few points throughout the video, that this testing process is going to favor the bottles that aren't necessarily intended to serve the type of function that a lot of tropical drinks are looking for when they call for "dark rums". (And of course, a recipe should always be more specific than this so that it's clear what type of character the rum is meant to provide.) I would reach for Blackwell or Hamilton 86 for a much different purpose than WP109 or Hamilton PSB.

[@makeanddrink]

Exactly, it's why I knew when I started I didnt want to choose a "best" or overall favorite. These all can have different applications and an off flavor on it's own might be a great flavor when paired with something else. Ultimately, I think there were only really 2 that I did not like. Cruzan and Bounty and they were polar opposites. One with too much bad flavor and one with little to no flavor.

[@amalgamator2]

@@makeanddrinkis it weird I like Cruzan Blackstrap in a Jungle Bird?

[@WhoKnowsNose]

Strong Water in Anaheim uses a full ounce of Cruzan Blackstrap in their flagship cocktail, The Zombie King, and it's damn delicious👍 I know it's a polarizing rum, but it has its place, for sure. Thanks for taking the time to do this! 🗿

[@russellcraig5557]

Great segment! I probably have 80% of those dark rums, but one of my personal favorites not in your selection is Tiki Lovers Dark rum.

[@ultimatemaitai]

Worthy Park 109 reminds me of 1950s-1960s era Myers's, very similar to Demerara rum as you noted.

[@marcusedwards8283]

I picked up a bottle of the Cruzan Black Strap Rum, and found it absolutely delicious. I'm no expert, but it was very tasty to me.

[@introvertswag6494]

Never have I ever been so early. Haven't even watched 30s yet, but I'm already invested, as rum can be quite confusing and I always appreciate a refresher haha

[@Sunscorpio]

These style videos are so incredibly cool. It’s exactly the answers I wonder about.

[@jacksongilder]

Great video! I'm about to replenish my rum collection, so this was very helpful, (along with your other rum video.) I seem to have gravitated towards your same favorites over the years, but you provided some new territories to explore. If I had such a vast collection of rums as you do I might try this myself, 🥴but I don't have enough room in my pantry so.

[@RandomArchon]

People can hate on Planteray all they want because of the added sugar, but they make some great mixing rums.

[@Dubbin64]

Great comparison video with good explanations of the differences!

[@XrayBluesman]

Thank you for doing this. One of the most important video for the exotic cocktail community

[@DavidFinland]

Thank you for this video! So much variety, one of the reasons I settled on Rum as my favourite spirit when I first got into making cocktails. I could quite happily just make Mai Tais and Daiquiris for months just swapping out the Rums and trying different blends 😊 I would love to see Hamilton and Denizen available in Europe one day but we can get Havana so it's swings and roundabouts I suppose. Anyway I'm just echoing all the other comments, the time and effort you consistently put into your content is amazing, I'm glad to see lots of appreciation in the comments 👏

[@slimpunk]

Cruzan Blackstrap is useful in extremely small quantities when you want a bold molasses flavor. Death & Co. uses it in several of their cocktails. The Maison Premiere Mai Tai calls for 1/4 oz of Blackstrap, and it absolutely makes the drink.

[@Hubajube]

Used like a molasses liquor, not like a rum!

[@slimpunk]

@@Hubajube I mean it’s 40% ABV and not nearly as sweet as a liqueur, so no I wouldn’t actually say that. But I certainly wouldn’t make it the base spirit in a drink haha.

[@johnolmos8670]

Everyone talks bad about Myers but it is actually great in cooking. If you want to make Tirmisu it is awesome in it

[@logicalparadox2897]

I haven't even watched the video yet but I'm super psyched. 15 rums on the thumbnail and nine of them are sitting on my shelf right now 😄

[@jamesvanlangeveld459]

Thanks for the video. I'm semi-new to dark rums, but my current favorite drink is a Dark and Stormy. I have been using Appleton Estates dark rum and really enjoying it. I live in Utah, so the selections at the State liquor store hamper access to some of these, but I will be looking for a few of your tops selections today.

[@melvismorris4346]

WOW !! That's a lot of rum to compare !! Thank u again for the effort. WP 109 is next on the rum shopping list. Was even b4 this vid. It's a little harder to get tho. Ham 86 is my go to, but wanted to give Koloa dark a shout out too. Both are easy to get at T - WINE. Can't wait to try WP 109 :)

[@arcanum3000]

One of my go-to rums for cocktails is Blackwell. It's just nicely well-rounded with some depth of flavor and a reasonable price. Since it can be a little mild, I'd be all over a Navy proof version. I had similar complaints about Coruba as you when I tried it, but I'm also particularly sensitive to bitter flavors, so I'm really not a fan. I felt Worthy Park 109 was fine but a bit one-note. Same with Pussers, though a different and IMO less enjoyable note. Planteray Original Dark is on my list of rums to try.

[@SandstormGT]

Awesome video! I was just looking through my rum bar over the weekend for a plain dark rum and realized I didn't have anything that wasn't blended, Jamaican, Demerara, black, overproof, etc. just wanted a 'standard' dark rum!

[@jarrod-smith]

I appreciate the effort that went into to this. I think we have pretty different taste in rums. Over the weekend I had a Cutwater “blend” daiquiri (which clearly had some significant dark components) and thought it was very not remarkable. Perhaps it did have some bourbony notes to it and that’s what put me off. I was surprised when you picked it to go to the final round. Although with a different seeding I suspect it wouldn’t have. I’m with you on WP109 and Coruba though. I’m curious about the Navy Bay. Had that in my hand many times, only to put it back each time. I was not surprised about Original Dark. That’s a solid one that I think suffers due to the challenges around the brand for some. I often recommend it to people who are new to the category and/or are lookingl dazed in the rum aisle at the store and need a suggestion.

[@rickbeyer7147]

Spot on about TW and their recommendations. It's not a bad thing but you are being given the best option from the Spirits Direct (not "national brand / large distillery) options. For me, Navy Bay is an excellent option when I run out of Coruba that I have to buy out of state. Loved the use of a Planters Punch for the tasting. Cheers.

[@MrHavy09]

Nice, Hamilton 151 Demerara Rum is my favorite "Dark Rum"

[@satellitescreenprintinginc3404]

Great video! Seems like Jamaica takes the win for this video!

[@scotty_tiki-ohana]

I like the Hamilton Black but the Blonde is so good!

[@Tikikingen]

Thanks thIs was great! ❤

[@jbworkoutlog]

Let's go Navy Bay! I picked this up months ago because I couldn't get Coruba. I love it in a Jamaican Rum Punch. I finally got Coruba and I gotta say, Navy Bay!

[@Skiliq]

Thank you for the work and the info. I need to better stand which rums are considered demerara rums so that when a recipe is calling for that type of rum that we know which ones to use. Just been getting into rums and tiki drinks the past few months. Maybe I have been drinking too much Jamaican rum lately. Just had the Hamilton Jamaican Pot Still Black and I thought it had an enjoyable funkiness on the nose, but didn't find the flavor funky, more sweet. Used it in a Strange Weaver, and it gave the drink kind of a cherry / cherry cola flavor.

[@makeanddrink]

Demerara rum is any rum from Guyana. Hope that helps. Only one distillery there and they put out El Dorado, but lots of independent bottler options as well like Hamilton and Pussers

[@tobibatiste7859]

Great video. Unfortunately its quite difficult to get most of these rums. Wouldve been interesting to see Havana 7 here

[@makeanddrink]

Unfortunately we don’t have access to Havana Club rums and probably won’t anytime soon.

[@adamlindsley1143]

These big tastings are so much fun, even when I know if I were to do the tasting it's quite possible I'd land on a different set of rums. I'm with you on the Cruzen blackstrap. I know it's called for in Jungle Birds but I think it ruins that cocktail. In fact, I haven't liked it any cocktail that calls for blackstrap rum. Thanks for the great video!

[@WarUlt]

Agreed that Cruzan just overpowers everything else in a Jungle Bird. It's nice as a float though

[@powermonger9090]

Can’t believe the Bounty Dark Rum didn’t get past the first round, was expecting it to be there to the end. You must be getting quite the collection of bottles there now, must be nearly up there with STB.

[@christianbank393]

I'm a fan of Goslings and Coruba for this category, but you've convinced me to give Navy Bay a try. I know I would love WP109 but I can't find it anywhere near me.

[@Best_Served_Neat_On_Ice]

I set out to make two side-by-side *blind* comparisons (where I didn't know which rum I was tasting until the conclusion) of four dark rums in a Dark 'n' Stormy. For the first comparison I used 6 oz Fever Tree Ginger Beer to 3 oz rum and came up with this ordering: 1. Goslings Black Seal 2. Coruba Dark 3. Myers's Original 4. Cruzan Black Strap On a different day I made a second comparison using 6 oz ginger beer to 2 oz rum -- I omitted the Cruzan because it was terrible in the first comparison -- and came up with this ordering: 1. Goslings 2. Coruba 3. Myers's

[@benykristo]

Really interesting, even though this category of rum is not my favorite. Would be interesting to have a similar comparison but of Jamaican rums 😂

[@makeanddrink]

I know a guy. He should do that.

[@christianchase9909]

I don’t think I truly realize how much I appreciate how you need crumb was until I had cruzan black strap. It taste exactly like maple syrup, and I actually used it in there sidewinders fang and was incredibly shocked at how good I thought it was.

[@markcalhoun8219]

Myers is always going to be in my bar because I can get a 1.75 for a really reasonable price but I will probably add the WP109, Planteray OD and Myers's over time. Coruba would be special order and I can't see myself buying cases of it at a time to make it worth shipping.

[@ILuvRum]

What, no Screech? Newfie Rum rocks. All kidding aside, great balanced, comprehensive in-depth review on dark rum

[@makeanddrink]

I accept donations 24/7

[@earlhill6120]

The only thing I've ever used that Blackstrap rum for is a floater on my pina coladas. 1/4-1/2 oz.

[@thesaskatchewankid]

Hey, why do you hate our beloved Maple Syrup? 😂

[@brianpclare]

was hoping you'd have royal jamaican blackstrap here, my favorite in this category

[@makeanddrink]

Almost got a bottle for this but it's so rare. I've only come across it online at Bitters and Bottles.

[@brianpclare]

@@makeanddrink ah, didn't know it was hard to find, there's a store in downtown Boston that always seems to have it. Stop by Wild Duck in Chinatown if you're ever in Boston I guess

[@jcmphreek]

I’ve had Coruba at some bars and always like it and can NEVER find it in stores near me in the Midwest

[@pizzazombie5209]

Same here in Texas. It’s my white whale, despite being a cheap go-to for a lot of people.

[@jcmphreek]

If anyone knows where to get it in the Chicagoland area please comment lol

[@Rt9235]

​@@jcmphreekGarfield's Beverage on Harlem in Norridge has Coruba.

[@backin80s]

Hard to get most of them where I live (either cant find them at all or quite expensive), my go to choice is Plantation original dark, very slightly funky. And for about 23 euros, a good value for a decent rum.

[@tothefinlandstation]

I have liked 1/2oz of the Cruzan in a Jungle Bird. Definitely does something different than any of the other rums I've tried in a Jungle Bird, and something I like. My girlfriend hates it though. Says it tastes malty like Coca-Cola (I do love Coca-Cola though, and she doesn't. I make her Jungle Birds with 1/2oz of OFTD).

[@JamesRyhl]

I think the confusion stems from ambiguity about the differences and overlap between 'dark' and 'black'. I feel like it kinda makes intuitive sense that black rum is darker than dark rum - making them two different categories. But I guess you could also think of black rum as a subcategory of dark rum.

[@GeeWhizbang]

Doorly’s 12 is my go to under $30 dark rum…would be curious to see how that fares here

[@makeanddrink]

This category is all open to interpretations, but I don't view any aged rums as dark rums. If it's getting it's color from age then it should be judged against other aged rums as well IMO

[@erickhines4121]

E150A = Caramel color. 90% or "Dark" rums have E150A added in late production

[@ericschmidt1767]

I would have gone for Plantation Barbados 5 year over their Original Dark. They're almost identical color, but the 5 year has a more intense flavor. Although, most of the time I'm reaching for OFTD instead 😅

[@makeanddrink]

I'd categorize that as a gold rum, lightly aged or even moderately aged rum and not a dark rum. And if a brand is going to label a rum as "dark" or "original dark" then that is that brands official dark rum, at least for me.

[@laurencefrabotta1618]

I totally agree on reaching for OFTD instead of OD!

[@vakyslik8496]

Hey @makeanddrink, thanks for the video. I wonder how come OFTD didn't make it into the selection? It is stated as dark rum and you had some other overproof ones as well.

[@ВладиславПеревертайло-ж4щ]

2:58 I suppose you're comparing Hamilton Jamaican Pot Still Black and Hamilton Jamaican Pot Still Gold here? If they're indeed the same except for color, and considering that this is quite intense unaged Jamaica rum, my thoughts is that it would be better to compare them to other overproof unaged Jamaica rums like Wray&Nepew than to classic dark/black rums that aren't so intense and are typically aged at least for some time. Or am I wrong?

[@makeanddrink]

The Hamilton’s have some amount of aging, which I don’t believe the exact amount is known. That’s similar to almost all of these “dark rums” which have some small and unknown amount of aging. It’s also far off in ABV than the unaged Jamaicans which are 63% ABV vs the Hamilton’s 46.5% Ultimately the point was to showcase that a rum can be considered dark and marketed as dark by simply adding color. There can even be something that for the most part is identical minus the color. The category of “dark rum” is very broad imo, and doesn’t have to do with the taste. It’s the color, marketing, or history of it that puts it in that category.

[@ВладиславПеревертайло-ж4щ]

​@@makeanddrink No, no, they're entirely unaged. Ed Hamilton himself confirmed it. You can look up Matt Pietrek’s article Hamilton Jamaican Pot Still Gold/Black Aren't Aged for more info on the subject. Okay, I didn't phrase my question very well. As you know, Hamilton rums are only available in the USA, so I just wanted to know what it is most comparable to. This is an unaged Jamaican rum, which is quite intense and funky, so, at least "on paper", it's more similar to unaged overproof Jamaican rums than anything else. Of course taking ABV into account. For example, if a recipe calls for 1 oz of Hamilton Jamaican Pot Still Gold can I use 0.75 oz of something like Worthy Park overproof and get somewhat similar results? Or would something else work better? The video's great btw, forgot to say it in the first comment 😅

[@kpp4492]

Good science.

[@afinecupofcoffee8476]

As soon as you tried the Cruzan Blackstrap and said "it tastes like.." I yelled maple syrup. I bought a bottle years ago when it was on sale and everything I made with it tasted like maple syrup. It was AWFUL.

[@fitzyizgood]

I'm surprised by the apprehension towards Planteray! My usual go-to brands tend to be Appleton and Planteray.

[@foozeld]

surprised to hear the cruzan is so maligned! my exposure to it and the reason i picked it up almost exclusively stemmed from Giuseppe González’s Jungle Bird and i have not found a good opportunity to bring it into my rotation other than for this one drink

[@pkdiddy]

Navy Bay rocks. It's my house rum.

[@TY-ob7fz]

Think Meyers is in every Polynesian speed rack. Meyers makes a great cheap date pina colada. Surprised they’re produced in plastic bottles, gone thru hundreds of cases and always heavy elongated glass bottle.

[@makeanddrink]

You can find them in both over the years depending on the bottle size. But right now where I live they are glass.

[@tonym1012]

Who are you? I just found this channel, and I like it. Thank you! Keep at it.

[@Hubajube]

Are there any good blackstraps?

[@makeanddrink]

Well there’s no rules for what a blackstrap rum actually is. Just because it’s a black or blackstrap rum does not necessarily mean it uses any blackstrap molasses. Plus a lot of regular rums can use blackstrap molasses so you have no idea how much is used (if any) in any rum.

[@Hubajube]

@@makeanddrink Oof. Well how about this. Are there any good rums that are heavy on that molasses taste?

[@colinewart1668]

Interesting video. "Dark rum" is an irrelevant way to classify rum since the color really means little-to-nothing. As you pointed out many rums are only dark because they have added color. There are many "white" or "clear" rums that have been wood-aged and then color is filtered out. The flavor profile is way more complex than many "dark" rums.

[@pkdiddy]

I despise Cruzan Blackstrap.

[@Tezzey]

I know the company has a reputation for being shitty but Pusser's is a favorite of mine

[@cparks1000000]

To me, it must be "fortified" with molasses to be "dark." The color doesn't matter to me. Also, how do you get your hand on all these rums?

[@makeanddrink]

But how you know something has been fortified with molasses when the brands don't disclose that? And then how much molasses counts... what's the percentage? For the most part all of these rums are/were available in California at some point in time over the last couple years.

[@readk]

Say what you will, Planteray always seems to come out pretty high in your blind tasting videos. And available everywhere at a good price.

[@makeanddrink]

Not so fast. The 3 Stars is one of my least favorite light/white rums.

[@crispydingman]

@@makeanddrinkInteresting! That’s become one of my favorites for lighter, fruitier cocktails - I prefer it for those purposes over the Flor de Caña Extra Seco that so many seem to like using. That one’s fine, but a little too stripped of anything but mild alcohol flavor for me. 3 Stars and El Dorado 3 Year are my staple lights lately, depending on the drink.

[@vickdisco]

Really?...Planteray?...I'm surprised they haven't gone after Captain Morgan...

[@makeanddrink]

👍

[@Theonlymalandro]

Making a video about rum and not putting a Barbados rum should be illegal

[@makeanddrink]

So I guess I’m all set then? But what do I know???

[@makeanddrink]

But I would like to play along. What dark Barbados rum am I missing?

[@Theonlymalandro]

@@makeanddrink Rum is from Barbados & Barbados has some of the best rums in the Caribbean,look into it

[@Theonlymalandro]

@@makeanddrink there’s a bunch but you can try RL seale 12 Year or Doorly’s 14 Year

[@makeanddrink]

I was obviously being sarcastic as Planteray Original Dark is Barbados. This particular video is about dark rums and I lay out what a dark rum is. I consider “aged rums” to be something else and your examples are obviously aged rums.

[@RaySolava]

First!