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Twelve years in oak gives this Jamaican dark rum a proper grown-up vibe, think caramelized sugar, toasted spice, and that little hint of tropical “funk” that makes cocktails pop. Pour it neat after dinner or use it to level up a Rum Old Fashioned when your usual dark rum tastes a bit one-note.

Warm, caramel-led aged rum from Costa Rica that drinks like a dessert you can sip, not a sugar bomb. The 12-year ageing brings layers of vanilla, toasted oak and a little cocoa, which makes it ridiculously easy to enjoy neat or over one big cube (and it’s a killer upgrade in a Rum Old Fashioned).

Raspberry-forward rum that makes your cola taste like a grown-up berry float, in the best way. Bacardi Razz is a flavoured white rum from Puerto Rico that’s built for easy mixing, think quick Rum & Coke, a fruity Daiquiri twist, or a party punch that actually gets finished.

Long-aged rum that drinks like dessert got serious. Coruba 18 Year Old is the kind of dark, Jamaican-leaning sipper you pour when you want oak, toffee, and dried fruit to do the talking, neat or over one big cube.

Big, dark molasses vibes with a smoky edge, this is the rum you grab when cola, ginger beer, or a Dark ’n Stormy needs more backbone. Bacardi Black is made in Puerto Rico and it leans caramel, toasted sugar, and oak, so your mixed drinks taste like you actually meant them to!

Toasty caramel, dried fruit, and a little cocoa, this 23-year-old Ron Matusalem is the “pour it slow and talk less” kind of aged rum. Born in Cuba and now made in the Dominican Republic, it drinks like a rum-lover’s answer to an easygoing whisky, killer neat or with one big ice cube.

Rich, Cuban-style aged rum with a dessert-spice edge, this 15-year-old is for people who want their “nightcap” to actually taste like something. Made in the Dominican Republic, it leans into caramelized sugar, toasted oak, and dried fruit, so it’s killer neat and makes a seriously grown-up Rum Old Fashioned.