As an admirer of dark rum (I’ll stop short of calling myself an aficionado, much less a connoisseur), I’ve had the pleasure of sampling lots of different ones produced in different parts of the world. While some are nicest when mixed, others are best enjoyed on their own, either on the rocks or with a dash of water—or both (I don’t really enjoy white rums, though, so I try to avoid them when I can). Here, then, are five great dark rums to try while travelling the world.
During our trip to the Seychelles in 2011-2012, we discovered an incredible spiced dark rum made by the local Takamaka Bay distillery. When we got home, I was inspired to experiment with infusing some of the regular contents of our bar cabinet with some new flavours. Here, then, are four easy infusions that you can use to spice up your own bar.