Spirits

Deep, dessert-y sipping rum for when you want your whisky brain to light up, but with caramelized pineapple, cocoa, and toasted oak instead. Ron Abuelo Centuria is a 30-year-old Panamanian rum made for slow pours, neat or with one big cube, and it’s the kind of bottle you bring out when you want people to stop talking and start sniffing the glass.

Big, dark, and unapologetically sippable, this 21-year-old Demerara rum from Guyana is the kind of bottle you pour when you want whisky-level depth without the smoke. Think toffee, dried fruit, and warm spice, then try it neat after dinner or in a seriously grown-up Old Fashioned.

Rich toffee and baked banana energy, with that warm oak-and-spice backbone that makes rum worth sipping. El Dorado 8 Year is aged in Guyana, so it drinks like a whisky lover’s rum, neat, on ice, or as the reason your Rum Old Fashioned suddenly gets quiet at the table.

Caramel-toffee rum with a proper grown-up backbone, this 5-year-old from Guyana is the bottle you reach for when you want your Cuba Libre to taste like more than just cola. Aged character, easy mixing, and a little extra depth, it’s a killer “first aged rum” if you’ve only ever bought basic white rum!

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).

Big, dark Jamaican rum energy, the kind that makes your Dark ’n Stormy taste like you actually tried. Expect molasses, burnt sugar, and a little smoky edge that stands up in a Rum & Coke, levels up a rum punch, and even sneaks into baking like a cheat code. A proper bar staple from Jamaica when you want flavour that doesn’t disappear.

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.

Want a Caipirinha that actually tastes like Brazil? Cachaça 51 is a Brazilian sugarcane spirit with a fresh, grassy kick and a little peppery edge that pops with lime and sugar. Grab it when white rum feels too neutral and you want your cocktails to have a point of view!

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.

Rich, oak-aged rum vibes without the sugar-bomb energy, this 10 Year Old is the bottle you reach for when you want your Cuba Libre to taste like an actual drink. Made in the Dominican Republic, it brings caramel, vanilla, and warm baking spice that plays insanely well with cola, or just over a big cube.