New products

New products
CLYNELISH 14 ans 46%
  • New
marques
CLYNELISH 14 ans 46%
Clynelish 14 ans est un single malt élevé en fût de bourbon. Doté d'un bel équilibre, il illustre...
€47.00 Price
All new products
Rhum par distilleries

Rhum par distilleries

  • A1710
    <h1 style="text-align:center;"><span style="color:#d5b15f;">A1710</span></h1> <p style="text-align:justify;"><span style="font-size:10pt;">A1710 is a relatively new distillery on the island of Martinique in the commune of François. In 2010, Yves Assier de Pompignan, encouraged by his father (founder of the Technical Center for Cane and Sugar, Martinique), embarked on the construction of a white rum distillery. What drives the A1710 distillery is the search for authenticity. They remain faithful to Martinique’s sugar and rum history, by highlighting all the nobility of manual labour. In 2016, A1710 rums obtained their ECOCERT certificate. </span></p>
  • ABUELO
    <h1 style="text-align:center;"><span style="color:#d5b15f;">ABUELO</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">The history of the Abuelo brand began in 1908 when a young Spanish emigrant, Don José Varela Blanco, founded the country's first sugar factory in the heart of the fertile valley of Panama. In 1936, adhering to the wishes of his three eldest sons, José Manuel, Plinio and Julio, Don José began the distillation of cane juice for the production of liqueur and distinguished himself from the start with products of extraordinary quality. With more than a century of existence, Abuelo still belongs to the Varela family who cultivate more than 1,200 hectares of sugar cane across the country.</span></p>
  • ANGOSTURA
    <h1 style="text-align:center;"><span style="color:#d5b15f;">ANGOSTURA</span></h1> <p style="text-align:justify;">Angostura was created in 1824 and is best known for its concentrated bitters. Their story began when Dr. Siegert perfected a “miracle tonic”, a recipe to improve the appetite of soldiers in the town of Angostura and relieve digestive problems. In 1875 the company moved to Trinidad, where it is still located today. In the 1940s, Angostura began producing its own rum, distilled in column stills, from molasses. Today, Angostura is one of the Caribbean's leading rum producers and the island's last active distillery.</p>
  • APPLETON
    <h1 style="text-align:center;"><span style="color:#d5b15f;">APPLETON</span></h1> <p style="text-align:justify;">The history of the Appleton Estate begins around 1749 in the Nassau Valley, on the island of Jamaica. This one of a kind mystical location, filled with limestone formations, caves and underground springs. The crystal-clear water brings a very special flavour to the sugar cane that grows in the valley. Today, more than 4,500 hectares of cane are cultivated. The brand uses its own native yeast, distils using pot-stills or columns stills, before aging its rum in old American oak barrels. <span lang="en-gb" xml:lang="en-gb">The entire production process takes place under the watchful eye of Master Blender Joyce Spence, who is </span><span lang="en-gb" style="font-size:10.5pt;line-height:14.98px;font-family:poppins;color:#212529;background:#FFFFFF;" xml:lang="en-gb">1997</span><span lang="en-gb" xml:lang="en-gb"> became the first female master in the industry. <br /></span>The distillery is known under the name of Appelton but also under that of Wray &amp; Nephew.</p>
  • ARHUMATIC
    <h1 style="text-align:center;"><span style="color:#d5b15f;">ARHUMATIC</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">Arhumatic is a French brand specializing in in a product that is somewhere between a punch and an arranged rum, based on a mix of agricultural rum from Guadeloupe, fruits, spices and herbs. The founders of the brand, Clémence and Thierry Oger, have specialized in the fruit and vegetable trade for almost 20 years. They are demanding and passionate professionals who created the Arhumatic brand in 2014 in the north of France in Lille. They started as amateurs at arranging rum for personal use, they are now true master blenders. The brand has six collections and seventeen original recipes.</span></p>
  • BALLY
    <h1 style="text-align:center;"><span style="color:#d5b15f;">J.BALLY</span></h1> <p style="text-align:justify;">Bally is one of the oldest rum distilleries in Martinique. It was founded in 1923 by Jacques Bally, who was the first to believe in the aging of agricultural rum in 1914, drawing inspiration from ancestral techniques for producing Cognac. Bally rums are aged entirely in French oak barrels, hence their richness and aromatic complexity, thus placing Bally rums among the best rums in the world.</p>
  • BARBANCOURT
    <h1 style="text-align:center;"><span style="color:#d5b15f;">BARBANCOURT</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">Barbancourt is a brand of Haitian agricultural rum founded by a wine merchant from Bordeaux, who settled in Santo Domingo in the 18th century. He set about producing rum using the double distillation method usually reserved for cognacs. The distillery changed location several times before finally being built on a vast estate of 600 hectares. In 2010, it was affected by the earthquake that shook the island but survived this ordeal. Currently, it is one of the main brands in Haiti. A success that is based on several centuries of experimentation in all areas. This success places them among the greatest rums in the world.</span></p>
  • BIELLE
    <h1 style="text-align:center;"><span style="color:#d5b15f;">BIELLE</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">It was at the end of the 19th century that the Bielle distillery was founded on the island of Marie Galante in Guadeloupe. Despite having many different owners it continued to evolve with the aim of becoming the second biggest distillery on the island. Ideally located in the heart of the island, they buy their canes from small farmers, which cut them by hand and transport them by ox drawn carts. Canes are bought only during droughts, for reasons of sweetness. The juices are double distilled to refine and strengthen the roundness of the rum. Aged in its own cellars, and in constant search of innovations, Bielle rums have won several awards at the general agricultural competition, particularly in 2016 for two of its old rums.</span></p>
  • BOTRAN
    <h1 style="text-align:center;"><span style="color:#d5b15f;">BOTRAN</span></h1> <p style="text-align:justify;">The origins of the Botran brand go back to the 20th century, when the Botran family stopped distilling in Spain to emigrate to Guatemala. In their new location, the five brothers discovered an ideal climate for aging rum and thus founded the Insdustria Licorera Quezalteca in 1939. All the sugar cane used comes from their family estate, located in Retalhuleu in the south, on volcanic and tropical soils. Botran rums have the particularity of being made from virgin sugar cane honey. This honey is made from fresh cane juice which is filtered and purified then heated and concentrated under vacuum to preserve all the aromatic qualities. Aging in different types of barrels according to the Solera method and in a tropical climate brings out complex and expressive rums.</p>
  • CARONI
    <h1 style="text-align:center;"><span style="color:#d5b15f;">CARONI</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">The Caroni distillery started operating in 1918 and was the state distillery of Trinidad, until it was closed by government order in 2002. It had its own sugar refinery to ensure its supply of local sugar cane. The distillery produced heavy rums with a unique style and was remarkable for its famous petroleum notes. When the doors of the distillery closed, the last bottles in circulation saw their value increase. These are now sought after by collectors around the world.</span></p>
  • CENTENARIO
    <h1 style="text-align:center;"><span style="color:#d5b15f;">CENTENARIO</span></h1> <p style="text-align:justify;">Located in Costa Rica, Centenario is a molasses based rum brand founded in 1985 by Gabriel Diez. The production of alcohol being a state monopoly, it therefore does not produce its own rum, but selects it in one of the oldest distilleries in Central America, La Fabrica Nacional de Licores, which has existed since 1850. Ron Centenario is a premium rum recognised by experts around the world. Blended with superior craftsmanship and quality, Ron Centenario has a unique taste and aroma that epitomises Costa Rica in a bottle.</p>
  • RHUM DE CED
    <h1 style="text-align:center;"><span style="color:#d5b15f;">RHUMS DE CED'</span></h1> <p style="text-align:justify;">Ced's Arranged Rums are the result of long research by Cédric BREMENT, the founder of the company located in the Pays de la Loire, near Nantes, created in 2011. <br />Unlike many "Rum arrangé", Ced rums are made from agricultural rum with pure sugar cane juice from Martinique and not molasses rum. The fruits come mainly from local producers who practice sustainable agriculture, and which are transported by air, and directly packaged to keep the freshness of the fruit. The success of the brand continues to grow and its rums have already received dozens of medals in international competitions. They develop daring "Rum arrangé", with surprising blends for a sensational explosion of flavours on the palate.</p>
  • CLAIRIN
    <h1 style="text-align:center;"><span style="color:#d5b15f;">CLAIRIN</span></h1> <p style="text-align:justify;"><span style="font-size:10pt;">Clairin is the name given to rum in Haiti. It is produced only by artisanal distilleries, from natural sugar cane. The production is totally artisanal and everything is done by hand. With a spontaneous fermentation of the cane juice, and naked heating, they are bottled at the natural degree. The "Clairins" are the only natural rums in the world and offer surprising and very expressive unexplored aromas.</span></p>
  • CLÉMENT
    <h1 style="text-align:center;"><span style="color:#d5b15f;">CLÉMENT</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">Located in the heart of sugar cane plantations, Habitation Clément is located on the Acajou estate in Martinique since 1887. It was not until 1940 that they put their name to rum. In 1986, the family business was bought by the Bernard Hayot group and changed the direction. A true institution in Martinique, the Clément brand has managed to preserve its production traditions and the tropical aging of its rums makes it a well known in the industry and gives rise to true rum gems.</span></p>
  • COLOMA
    <h1 style="text-align:center;"><span style="color:#d5b15f;">COLOMA</span></h1> <p style="text-align:justify;">The history of Coloma rum is closely linked to that of the Constain family. If it was recently conceived thanks to Alberto Constain Cenzano, it all started with his father Alberto Constain Medina in 1959, who became the owner of the family home built at the end of the 19th century in Fusagasuga in the middle of Colombia. A great epicurean, he launched into coffee production. It is also its Coloma brand that will give its name to the hacienda. It was not until 2005, after several attempts at illegal distillation, that the Colombian government relaxed its monopoly on the production of spirits, Don Alberto disappeared but his son Alberto took up the torch. In addition to the coffee liqueur, he creates a rum with the help of the two best Colombian Roneras maestras, Sandra Restegui and Judith Ramirez.</p>
  • DEPAZ
    <h1 style="text-align:center;"><span style="color:#d5b15f;">DEPAZ</span></h1> <p style="text-align:justify;">The Depaz distillery is located at the foot of the Mount Pelée in Martinique and produces an agricultural rum. The island of Martinique is one of the most well-known for rum production and one of the most famous producers is Depaz. The Depaz family is respected and loved by Martinicans and occupies a very important place in the historical and agricultural development of the island. The Rum is produced from sugar cane grown on their estate and whose soil is mainly made up of centers following a volcanic eruption in 1902.</p>
  • DIPLOMATICO
    <h1 style="text-align:center;"><span style="color:#d5b15f;">DIPLOMATICO</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">Diplomático is a rum distillery located in Venezuela since 1959. The brand's philosophy is to work hard and passionately to produce the best rum in the world. The characteristic sweet and fruity aromas of the brand reach a high level of concentration and aromatic intensity. It is a sipping rum that has proven to be an immediate hit with customers around the world.</span></p>
  • DON PAPA
    <h1 style="text-align:center;"><span style="color:#d5b15f;">DON PAPA</span></h1> <p style="font-size:11px;font-weight:400;"><span style="font-size:10pt;">Don papa is a relatively yound brand created in 2013 by Stephen Carroll, former manager at Diageo. The Don Papa distillery is located on Negros Island, also known as Sugarlandia, in the Philippines. The island is ideal for producing a new style of rum, which pays homage to a great historical figure: Dionisio Magbuelas, nicknamed Papa Isio, an icon of the national revolution of 1896. Don Papa rums are distilled within the Bago distillery, in a column still, from Negros sugar cane and are then aged in old Kentucky oak barrels that have contained bourbon, giving the rum a vanilla note. </span></p>
  • DOORLY'S
    <h1 style="text-align:center;"><span style="color:#d5b15f;">DOORLY'S</span></h1> <p style="text-align:justify;">Doorly's is an iconic brand of the Foursquare distillery located in Barbados and owned by Richard Seale. A family of merchants for 4 generations, in 1996 he designed the stills for the independent Foursquare distillery. With standards that have made the reputation of the brand, the rums are made from fermented molasses, distilled in pot and column stills, unflavoured and unsweetened. Doorly’s rums are part of the family heritage and are essential products of the House of Seale.</p> <p></p>
  • EMPEROR
    <h1 style="text-align:center;"><span style="color:#d5b15f;">EMPEROR</span></h1> <p style="text-align:justify;">Emperor is a brand specialising in Mauritian rum which was created very recently from the association between Christophe Aulner and Bruno Le Merle. The principle of the brand is based on rum assembled with eaux-de-vie distilled from pure cane juice and molasses. They derive their originality from traditional know-how and the climate of Mauritius, making the Emperor rums unique.</p> <p style="text-align:justify;"></p>
  • FAIR
    <h1 style="text-align:center;"><span style="color:#d5b15f;">FAIR</span></h1> <p style="text-align:justify;">Fair is an independent spirits brand created in 2009 and is dedicated to high quality products from fair trade and combines French development with know-how. The brand's philosophy is based on fair treatment of all partners in the production chain. This has led them to travel around the world to be able to produce quality spirits from the best ingredients.</p> <p style="text-align:justify;"></p>
  • FLOR DE CANA
    <h1 style="text-align:center;"><span style="color:#d5b15f;">FLOR DE CANA</span></h1> <p style="text-align:justify;">Flor de Caña is a family estate, founded by Compania Licorera de Nicaragua, in 1890, producer of premium rum for 5 generations. The brand produces the most prestigious rums in Latin America. The active volcano enriches the soil, their rums are naturally aged without sugar and distilled 100% with renewable energies. The barrels are only used once before aging which contributes to the flavour and aroma of Flor de Caña rums.<br />Voted "Best Rum Producer of the Year" in 2017 by the International Wine and Spirit Competition in London, Flor de Caña is one of the first rum brands in the world to be Fair Trade certified and to use sustainable resources.</p>
  • FOURSQUARE
    <h1 style="text-align:center;"><span style="color:#d5b15f;">FOURSQUARE</span></h1> <p style="text-align:justify;">The Foursquare Distillery is located on the gentle slopes south of St George's Valley, on the island of Barbados in the West Indies and was established in 1737 by the Seale family. Family-run and traditional, Foursquare is one of the oldest trading houses in Barbados. The Foursquare distillery is now one of the most modern distilleries in the world. It produces rum of a light style in a three column still, and another, more of a more powerful style, in an iron still. They make the best spiced rum in the world, but also white rum, dark rum and old rum. Foursquare rums are among the most sought after by spirits enthusiasts. The Foursquare Distillery produces several brands of rums : Doorly's, Rum Sixty Six, RL Seale and Foursquare.</p>
  • HAMPDEN
    <h1 style="text-align:center;"><span style="color:#d5b15f;">HAMPDEN</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">The Hampden Estate company has been around for 275 years, it was founded in 1753 in Jamaica and is considered one of the best distilleries in the world. Jamaican Hampden rums are very aromatic and use ancestral manufacturing processes. They offer a real taste experience. The Hampden Distillery produces high ester rums using knowledge passed down from generation to generation for over a century. Hampden makes a variety of rums with esters levels ranging from 50 to 1600. The higher the ester range, the more intense the rum bouquet. Their rums are also used for blending other rums around the world.</span></p>
  • HSE
    <h1 style="text-align:center;"><span style="color:#d5b15f;">HSE</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">HSE is a brand of agricultural rum produced in Martinique. Its rum is distilled in Simon and aged one the Saint-Etienne habitation. In 1863, the habitation was simply called Saint-Etienne, it was renamed for the modern era, more precisely during the change of format of their bottles. HSE produces a pure sugar cane juice rum, that is unique in the world. The brand cultivates difference by offering both classic rums (white, old, VSOP or XO), special editions and vintages. HSE rums are unique, rich and have received awards in several national and international competitions.</span></p>
  • JM
    <h1 style="text-align:center;"><span style="color:#d5b15f;">J.M</span></h1> <p style="text-align:justify;">JM is a distillery located in Martinique, at the foot of Mount Pelee, Macouba in the north of the island, within the Bellevue estate. It was created in 1845 by Jean-Marie Martin and has used the name of its founder to represent its rums since 1919. The JM distillery is one of the rare rum distilleries to possess the AOC Rhum Agricole de Martinique due to the origin of the sugar cane, the absence of molasses and the duration of its ageing. It is also a wish of the distillery to perpetuate its know-how, the exceptional quality of their rums and their artisanal production. The Rum is distilled in two traditional copper columns, of the Creole type. Old J.M Rums are particularly popular with rum connoisseurs in search of new taste sensations.</p>
  • LA FAVORITE
    <h1 style="text-align:center;"><span style="color:#d5b15f;">LA FAVORITE</span></h1> <p style="text-align:justify;"><span style="text-align:justify;font-size:10pt;">La Favorite was founded in 1842, as a sugar production site. In 1905, the estate was bought by the Dormoy family, and today, the third generation continue this great family adventure. La Favorite is today one of the few independent distilleries present in the West Indies.</span></p>
  • LA MAISON DU RHUM
    <h1 style="text-align:center;"><span style="color:#d5b15f;">LA MAISON DU RHUM</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">La Maison du Rhum is a brand created in 2017 by Dugas, a French distributor, which brings together some of the most renowned distilleries and has many exceptional bottlings reserved for French amateurs. Supported by its experience and its relationships with many distilleries around the world, Dugas offers quality at an affordable price through La Maison du Rhum and from all over the world: Guadeloupe, Martinique and Reunion, but also Guatemala, Sainte Lucia, Trinidad &amp; Tobago, Venezuela, Colombia… These rums are always exceptional and are either vintages, blends of vintages, aged in special barrels or distilled in a certain way…</span></p>
  • LA MAUNY
    <h1 style="text-align:center;"><span style="color:#d5b15f;">LA MAUNY</span></h1> <p style="text-align:justify;">Maison la Mauny was established in 1749, in Martinique by Ferdinand Poulain Comte de Mauny. From Breton nobility he married the daughter of a farmer. In 1820 the development and production of agricultural rum started. In 1923 the distillery was bought by the Bellonie brothers. In 1929 their production space was enlarged, with the edition of a distillation column, grinding mills and a steam engine. The brand continued to evolve dramatically and obtained the AOC in 1996, it then reinvented itself in 2015 with the name Maison La Mauny. With world renowned expertise, all the stages of production are perfectly mastered, with a centerpiece which provides the microclimate from which the Domaine, Maison La Mauny benefits.</p>
  • MAISON FERRONI
    <h1 style="text-align:center;"><span style="color:#d5b15f;">MAISON FERRONI</span></h1> <p style="text-align:justify;">Guillaume Ferroni was passionate about creating cocktails and spirits, he also became a collector of old books and manuscripts. From 2012, Ferroni developed and recreated old cocktail recipes from the 18th century, this evolved into an interest in rum, until he became a true historian. In addition Ferroni produces  high-end spirits at Château des Creissauds. The creations of Maison Ferroni find their origins in many countries, but more often than not they have a deep connection to the regions of Provence and Marseille, France. Today, Maison Ferroni have many strings to their bow including being an independent bottler, spirits producer, importer, assembler and even a distiller.</p>
  • MANUTEA
    <h1 style="text-align:center;"><span style="color:#d5b15f;">MANUTEA</span></h1> <p style="text-align:justify;">The Manutea distillery is located in French Polynesia, on the island of Moorea. It was established in 1984 and is famous for its production of fruit brandies, liqueurs and punches. In 2015, their first rum was distilled. The famous O'tahiti sugar cane is grown on the Pari Pari estate, the men and women who work on the estate with great passion know-how cut it by hand, crushed it and fermented it. From priduction Manutea Tahiti rums are then developped, a unique expression of a preserved terroir.</p>
  • MATUSALEM
    <h1 style="text-align:center;"><span style="color:#d5b15f;">MATUSALEM</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">The Matusalem distillery was founded in 1872 by the Alvarez family and is in Santiago de Cuba. In the 1930s, Matusalem was the first brand of rum produced in Cuba and the brand would be very successful for many years. However, the arrival of Fidel Castro in power forced the Alvarez family into exile in the Dominican Republic and that was the end of the distillery. But, in 2002, Claudio Alvarez (5th generation) relaunched the Matusalem brand thanks to production methods passed down from generation to generation. The was success is immediate.</span></p>
  • MILLONARIO
    <h1 style="text-align:center;"><span style="color:#d5b15f;">MILLONARIO</span></h1> <p style="text-align:justify;">Millonario is a brand of rum produced in northern Peru created in 1950. After many years of work, Millonario finally become a reality. The distillery that bears the name of Prolisa S.A. took a long time to establish itself on the international market. During a trip to Peru in 2004, Fabio Rossi discovers this distillery and its name started to grow. He took charge of the distribution of the brand via its Italian subsidiary Bari. The rum is produced from molasses and sugar cane that grows on volcanic soil. The distillation is done on an old copper column from Scotland. The distillery has its own cooperage, which takes care of old sherry and bourbon casks.</p>
  • MONTEBELLO
    <h1 style="text-align:center;"><span style="color:#d5b15f;">MONTEBELLO</span></h1> <p style="text-align:justify;">The Montebello artisanal distillery was founded in 1930, it was also called at that time the Carrère distillery, the name of the hamlet where it is located, nestled in the first reliefs of the Petit-Bourg plain in Guadeloupe. Taken over in 1966 by the Marsolle family, it is now run by the fourth generation of this family. The distillery is proud to ensure that more than 90% of its production comes from canes collected by hand from small farmers surrounding the production site. The distillery is one of the last in the Caribbean to use a steam boiler, which has become part of the historical heritage of the island. It is equipped with 2 distillation columns, one in copper, the other in stainless steel. After a mandatory rest in the vat for several months, the rum is reduced slowly with filtered water from a source close to the distillery (ravine of the soufrière). The Montebello distillery was one of the first distillery to try the concept of aging rum.</p> <p style="text-align:justify;"></p>
  • MOUNT GAY
    <h1 style="text-align:center;"><span style="color:#d5b15f;">MOUNT GAY</span></h1> <p style="text-align:justify;">Their story began with John Sober when he inherited a small distillery atop Mount Gilboa in the parish of Saint Lucia in Barbados. He hired a fourth-generation Barbadian, Sir John Gay Alleyne to usher in a new era for the distillery. Success comes and the family decides to associate their name with the distillery. The water used comes from an artesian well from 1703. Two types of fermentation are used: closed fermentation for distillation in a column based on endemic yeasts and initial fermentation in the open air for distillation in a still where the breeze transports native yeasts. The sugar cane is sourced locally and picked by hand. Mount Gay has been legally established since 1703, making it the oldest continuously operating rum distillery in the world.</p>
  • NEISSON
    <h1 style="text-align:center;"><span style="color:#d5b15f;">NEISSON</span></h1> <p style="text-align:justify;">Neisson, the smallest independent distillery in Martinique, was created in the commune of Carbet by the Neisson brothers in 1931, Adrien and Jean, who each had a very specific role. Adrien took care of operations. His brother Jean, an engineer by trade, was responsible for the transformation, and the installation in 1958 of their famous distillation columns made of copper known as the Savalle column.<br />It was in 1995, that the Neisson distillery changed hands, Claudine Vernant Neisson, heir to this distillery, accompanied by her son, overhauled the running of it and within 3 years they had put it back on map. Their success continued to grow, and in 2013, the two innovators decided to produce organic agricultural rums, in perfect harmony with the surrounding ecosystem.</p> <p></p>
  • OPTHIMUS
    <h1 style="text-align:center;"><span style="color:#d5b15f;">OPTHIMUS</span></h1> <p style="text-align:justify;">Arriving in Cuba at the end of the 18th century, Don Juanillo Oliver created a tobacco and then a sugar cane plantation. His descendants started specialising in the distillation of rum around 1870. The 1959 revolution and family migration had a devastating effect on the distillery. In the mid-1980s, a descendant of the family returned to Cuba and re-established the distillery using documents belonging to his ancestors. The Oliver family decided to reconnect with family traditions and set up a distillery in Santo Domingo where the climate and soils were similar to those where the distillery originated from. Today, Oliver &amp; Oliver, directed by Pedro Ramon Lopez Oliver, does not distil but selects the best distillates available in the Caribbean, mainly in Panama and Trinidad, for the making of Opthimus rums, aged the solera method.</p>
  • PLANTATION
    <h1 style="text-align:center;"><span style="color:#d5b15f;">PLANTATION</span></h1> <p style="text-align:justify;">The rums in The Plantation Range come from the best distilleries in the Caribbean (Barbados, Grenada, Guyana, Jamaica, Nicaragua, Panama or Trinidad). The Plantation Rums Collection is divided into two distinct categories: blends and vintages. The blends are combinations and mixes refined by the Maison Ferrand cellar master. The vintages, which taste different from one vintage to another, come directly from the barrel and are available in limited quantities.</p>
  • PRIVATEER
    <h1 style="text-align:center;"><span style="color:#d5b15f;">PRIVATEER</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">Privateer is a rum distillery founded in 2011 by Andrew Cabot a successful American privateer during the American Revolution. He decided to pay homage to the rich rum past of the United States. Privateer distils several styles of rums, which it identifies using "marks". These different styles are put in different barrels, which leaves a wide choice during assembly. Privateer rums are the subject of particular care starting with the supply of the raw material, the molasses used comes from a single family farm in Guatemala.</span></p>
  • SAINT-JAMES
    <h1 style="text-align:center;"><span style="color:#d5b15f;">SAINT-JAMES</span></h1> <p style="text-align:justify;">The Saint James distillery produces agricultural rums from pure cane sugar juice from its own plantations. Saint James rums are the result of ancestral Martinican know-how since 1765. The quality is recognised worldwide and regularly awarded. Perpetuating the traditional methods of distillation and aging, the rums offer a quality recognised throughout the world and benefit from the A.O.C Martinique distinction, a guarantee of authenticity. Respectful of its island, the distillery integrates sustainable development into each stage of the production of its rums with the aim of displaying a neutral carbon footprint. Sugar cane is recycled into fuel, the proximity of plantations reduces transport, and the practice of sustainable agriculture preserves crops.</p>
  • SAVANNA
    <h1 style="text-align:center;"><span style="color:#d5b15f;">SAVANNA</span></h1> <p style="text-align:justify;">Savanna is a French distillery located on the island of Reunion and founded by Emile Hugot. The distillery produces different rums: traditional, agricultural, light, big aroma, matured and old. Savanna is known for crafting extraordinarily fruity rums. In 2020, Savanna employs 30 people and can produce 300 hectolitres of rum per day. It operates 24 hours a day, 7 days a week during the sugar campaign which runs from July to November.</p>
  • TOUCAN
    <h1 style="text-align:center;"><span style="color:#d5b15f;">TOUCAN</span></h1> <p style="text-align:justify;">Founded in 2011, the Rhum Toucan brand is today the first in France to offer a rum from Guyana, half of which is handcrafted in metropolitan France, in Toulouse. The cultivation of sugar cane and the distillation of Toucan are done in Guyana, the reduction, maceration and refining are carried out in Toulouse. Very rich in aromas, the pure juice of this remarkable cane is fermented and then distilled in the Saint Maurice family rum distillery run by Ernest Prévot.</p>
  • VARELA HERMANOS
    <h1 style="text-align:center;"><span style="color:#d5b15f;">VARELA HERMANOS</span></h1> <p style="font-size:11px;font-weight:400;text-align:justify;"><span style="font-size:10pt;">Varela Hermanos is a rum distillery founded in 1908 in Panama, in Herrera. In 1936, the founders began the distillation of sugar cane juice intended for the manufacture of spirits. This family company is managed by the 3rd generation of don José Valera Blanco, the founder. It primarily distils rums from molasses with column stills and uses American oak barrels for aging.</span></p>
  • VELIER
    <h1>Rhum Velier</h1>
  • WORTHY PARK
    <h1 style="text-align:center;"><span style="color:#d5b15f;">WORTHY PARK</span></h1> <p style="text-align:justify;">Worthy Park is Jamaica's oldest distillery and was founded in 1670 by Francis Price. Rums are produced from molasses and cane sugar juice, the production of which began in 1720. Worthy Park began producing rum as early as the 1740s and still produces some very fine rums today. Worthy Park Estate has an estimated stock of approximately 10,000 barrels of 200 litres. It is recognized locally, but also widely distributed in Europe, South and North America, even as far as Africa.</p>
  • XM
    <h1 style="text-align:center;"><span style="color:#d5b15f;">XM</span></h1> <p style="text-align:justify;">XM rums are produced at the Demerara Distillers distillery located in Guyana. The d'Aguiar family beganto produce rum in the 1840s. Their company expanded in 1885 to include a transport company and cocoa and chocolate production. In 1934 Peter d'Aguiar refocused his activity on the production of rum and modernized the distillery. XM then in 1954 became one of the largest brands of rum. Today, the quality of Banks DIH Limited's products is internationally recognized thanks to its master blender who has managed to preserve their deep and fruity character.</p>
  • ZACAPA
    <h1 style="text-align:center;"><span style="color:#d5b15f;">Zacapa</span></h1> <p>The creation of Zacapa rums is intimately linked to the soil of Guatemala, to its tropical climate but also to the geographical location of the distillery which is located on the volcanic plains. These locational advantages help cultivate a sugar cane of exceptional quality. The cold air provided by the landscape gives it slower aging, thus leaving Zacapa rum, the time to develop all the subtleties of its pronounced character. This process not sufficient for cellar master Lorana Vasquez he uses a unique Solera system as well for the aging process to produce Zacapa rums.</p>
  • ZAKA
    <h1 style="text-align:center;"><span style="color:#d5b15f;">ZAKA</span></h1> <p style="text-align:justify;">The Zaka rums XO collection is a tribute to the farmers and planters who have been able to pass down this ancestral culture of rum production over the years. Each country, each region reflects a certain know-how. These are rums selected with great precision and always with respect for authenticity and simplicity. These are rums for sharing, for community. Zaka is the voodoo god of peasantry.</p>

There are 162 products.

Showing 1-25 of 162 item(s)

Active filters

ABUELO Centuria 40%
amerique-centrale-et-du-sud
ABUELO Centuria 40%
Abuelo Centuria est un rhum d'exception du Panama issu de l'assemblage de très vieux rhums élevés...
€159.00 Price
ANGOSTURA 1824 40%
rhums
ANGOSTURA 1824 40%
Angostura 1824 est un rhum traditionnel de Trinidad et Tobago, distillé à base de mélasse et...
€59.90 Price
BOTRAN Reserva Blanca 40%
  • -15%
amerique-centrale-et-du-sud
BOTRAN Reserva Blanca 40%
Botran Reserva Blanca est un rhum incolore produit dans les montagnes du Guatemala et vieilli en...
€27.97 Regular price -15% €32.90 Price