So what is Jamaican rum? Sure, it’s rum from Jamaica, but there is reason why it’s often regarded as a category on its own and almost universally esteemed by rum enthusiasts.
Here’s a quick primer:
Jamaican rum is best known for the funky flavors it possesses (sometimes referred to as “hogo”) that differentiates it from rums produced in other regions. Just as how peated Islay whisky has a certain distinctiveness, the same is true for Jamaican rum.
It can be aged or unaged, standard proof (40%) or overproof, and anywhere from clear to gold to amber to dark brown in color, but what ties it together as a “category” is the unmistakeable presence of fruity, musty, and pungent flavors in the spirit. The intensity of this “hogo” can range from mild to insane amongst the various products put out by the different distilleries on the island, but once you’ve tasted it, you can’t miss it. For something milder, try out Appleton Estate; for something stronger, Smith & Cross is a fav. Overproof unaged Jamaican rums are a staple in my bar, try Wray&Nephew or Rum Fire. The best “dark rum” for tiki is Coruba.
The distinctive flavor is attributed to the production traditions in Jamaica, utilizing longer fermentation periods and/or usage of “muck.” How do these create more flavor?
- Fermentation is the part of the spirit production process when flavor (along with alcohol molecules) is naturally created. During this period, lots of chemical reactions occur to combine different compounds into what we perceive as delicious “flavor.” So longer fermentation = more time for flavor development to occur.
- At certain distilleries, “muck” is used to turbo-boost fermentation. “Muck” is a biologically-active glob of gunk collected from prior distillations and other parts of the rum-making process. This can amplify the variety of chemical reactions that occur during fermentation, leading to more intense and complex flavor development – translated as fruitier or “funkier” in the end product
For more reading on Jamaican rums, check out these posts: