Jamaican rum styles favour a natural fermentation method, lending to a characteristic ‘funk’ in many famous examples.

While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. The rum is often used in tropical themed cocktail with strong fruit flavours to create harmony with the strength of the rum.You can tell the difference - Appleton White is a light-bodied rum that is brilliantly clear and exceptionally smooth with a light fruity bouquest with delicate pear and apple notes. The last line in the list says: “ANY BRAND White Proof or Overproof,” which we can reasonably assume meant they were considered equivalent by the government.

Jamaican white proof or overproof rums didn’t appear to be exported from Jamaica prior to the mid-1960s and probably didn’t arrive in the US until the 1970s. Having reviewed two Beachcomber rum lists (1937, 1941) and the Mai Kai’s alcohol purchase records from the late 1950s, no Jamaican proof white or white proof rums are to be found. However, this version seems to have disappeared from US markets until 1987, wherein it was bottled at today’s 63% ABV.

The nephew, Charles James Ward, started helping the company in 1860 making it one of the most succesful businesses on the island with their rum winning various medals.

At this point in the narrative, it’s essential to establish some baseline facts regarding the word proof .Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. As it turns out, this preliminary step yields no smoking gun – no specific branded rums are listed as Jamaican overproof or variations on the term.

As you taste, smooth caramel sweetness and lively tropical fruits give way to pimento spice and a lively pot still rum finish. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Wray and Nephew is made from a blend of pot and column still rums, and has a strong flavour profile that is characterized by notes of ripe banana, pineapple, and spice. More than just a rum, it is an intrinsic part of Jamaican culture, tradition and everyday living, and in the UK it represents the proud, bold spirit of the island and its people. Run by only three families in 340 years, Worthy Park has now been owned by the Clarke family since 1918 and saw the completion of a state-of-the-art distillery in 2005, and was deemed worthy (ha) to enter the industry once more.

Now here’s a showdown between two rums with similar specifications, yet miles apart when it comes to reputation. They distill their rums in a traditional 100% copper Jamaican pot still, producing heavy bodied rums, and even use native yeast cultivated from their own sugar cane crop. The distillery was built in 1949 and was originally owned by the Monymusk Sugar Factory which began operations back in 1901. When it comes to rum, seemingly simple questions often lead deep down a rabbit hole of more complex questions.