Vinepair: The 30 Best Rums for 2025

Rum continues to win hearts and fill jiggers and glasses by virtue of being one of the world’s most versatile and diverse spirits. Distilled from sugar cane juice, molasses, and other derivatives, it is crafted in column and pot stills, and matured in climates ranging from the humid Caribbean to cooler, continental warehouses. The result is a category that stretches from grassy agricoles and funky, high-ester bottlings to ultra-aged expressions that rival any whiskey.

That breadth is just as evident at the bar: Rum is vital to classics like the Daiquiri, Mojito, and Mai Tai, and central to modern creations like the Kingston Negroni. Of course, there are dedicated, top-shelf sippers, as well as spiced shooters, which accounted for more than half of the rum sold in the U.S. last year.

With all due respect to the latter style, we did not consider flavored selections for our annual rum roundup. Instead, we focused on the diverse range of examples outlined above, tasting roughly 100 bottles from almost two dozen nations to compile this list of the 30 best rums to drink right now.

The 30 Best Rums to Drink in 2025

The Best Rum for Cocktails

Transcontinental Rum Line High Seas

As the old line goes, “what one rum can’t do, three rums can,” and that’s exactly the proposition with this blend of Panamanian, Jamaican, and Martinique distillates. Bottled at 45 percent ABV, High Seas delivers savory, vegetal, and lightly sweet notes, alongside bursts of tropical fruit, spice, and coffee. Expressive but never overwhelming, it offers plenty of personality without threatening to steal the show — making it equally at home in a Daiquiri, Mai Tai, or more modern creations. At $35 per bottle, it’s a top-tier option that’ll basically run you the same amount as two drinks at a bar.

Average price: $35
Rating: 93

The Best Rums Under $100

The Spirit of Haiti Clairin Vaval

Bottled at a precise 53.5 percent ABV, this Clairin is produced by Distillerie Arawaks — owned and operated by Fritz Vaval, whose family has been in the farm distillery business for close to 80 years. Fermented using ambient yeasts and distilled on a proprietary still, the nose juxtaposes papaya and mango with salty umami aromas. The palate commits to more fruity and vegetal notes, with an enjoyably abrasive finish that speaks to the hands-on, traditional practices that led to its creation.

Average price: $50
Rating: 94

Shakara 12 Year Thai Rum

Launched in early 2024, this Thai rum is made from local molasses and runs through a column still before spending 12 years in ex-bourbon casks. Spice leads the profile, with bright accents of lemongrass and lime leaf building over a classic molasses core. Expressive and vibrant, it’s a great example of quality Southeast Asian spirits increasingly making their way to our market.

Average price: $59
Rating: 93

Alambique Serrano 3 Años Oaxacan Rum

Distilled from Java varietal cane juice and aged just over three years in new French oak, this blend of pot and Krassel column distillates arrives at 46.1 percent ABV. The profile is distinctly spiced, with ginger, nutmeg, and raisin notes evoking winter desserts and holiday delights — a vivid reminder that Oaxacan spirits extend well beyond mezcal.

Average price: $64
Rating: 93

Papalin Jamaica 5 Year High Ester Rum

Blended from Worthy Park, Long Pond, and Hampden distillates, this 5-year-old Jamaican rum is pot-distilled, aged in ex-bourbon casks, and bottled at 57 percent ABV. Aromas of overripe fruit and warm spice lead the way, with pepper, banana skin, and assertive heat defining the palate. While not the most intense rum Jamaica has to offer, it’s a complex, lively pour and a great intro to high-ester rum.

Average price: $67
Rating: 93

Privateer Rum The Queen’s Share

This Massachusetts rum revives the old Cognac tradition of collecting the “seconds” — the transitional cut between hearts and tails — and distilling everything a second time for added depth. Aged at least four years in a mix of new and used American oak, the barrels are then blended and re-casked for additional maturation. Bottled at cask strength, it delivers burnt sugar, coconut, and vanilla with remarkable balance. Approachable yet simultaneously complex, it stands as a benchmark American rum.

Average price: $70
Rating: 93

The Best Rums Over $100

Hampden Estate Pagos Jamaican Rum Batch 3

Aged entirely in former oloroso sherry casks from Bodegas Fundador, the third batch of Pagos builds on Hampden’s signature high-ester intensity with oxidative depth and dried fruit character. Bottled at 52 percent ABV, it delivers walnut, clove, and brandied cherry, alongside cocoa, honey, and citrus. The palate is nuanced, with savory depth meeting flashes of freshness.

Average price: $113
Rating: 94

Isautier Rhum Agricole 16 Year

Distilled in 2006 and aged 16 years in tropical conditions, this Reunion release was bottled at 59 percent ABV with just 3,790 bottles produced. The profile is bold yet refined, opening with dried fruits, warm spice, and citrus zest, then following with caramelized sugar and herbal accents. A singular agricole, it underscores Reunion’s credentials as one of the world’s most compelling — and still underappreciated — rum regions.

Average price: $144
Rating: 94

Vinepair: The 30 Best Rums for 2024

As much as any other spirit, it’s safe to say there’s a style of rum for everyone. Nations across the globe have made it for centuries, with regions and producers offering different interpretations via distinct base ingredients — fresh cane juice, cane syrup, and molasses — as well as varied fermentation and distillation techniques.

Expressions arrive unaged and uncut; matured but with color later stripped away; or following decades in casks old and new. Some bottles are specifically produced for cocktails; others, owing to the price tags that accompany them, demand to be sipped, whether neat, on the rocks, or proofed down to the drinker’s preference. Then there are flavored or spiced releases, which accounted for over 50 percent of the rum sold in the U.S. in 2023.

With all due respect to the fictitious sailors that typically adorn such bottles, we did not consider flavored selections for our annual roundup of the best rums to drink right now. But we did dive deep into the diverse range of examples listed prior, tasting more than 120 bottles from over 20 nations across the globe.

Those samples were sent to VinePair (free of charge) by producers, importers, distributors, and PR firms. We tasted each one non-blind because we recognize that price plays one of the most important roles when you’re shopping at the liquor store or online, and should therefore be considered when evaluating a product.

The final list does not represent the 30 highest-scoring rums from the tasting, and instead aims to showcase the best offerings at every price point and across every interpretation of the category. We’re confident that the final selection offers a solid option for every occasion, budget, and palate. After all, there’s a style of rum for everyone.

The Best Rums Under $50

Transcontinental Rum Line High Seas

As the saying goes, “what one rum can’t do, three rums can.” Sure, you can craft your own blends, but why bother when the fine folks behind Transcontinental Rum have done it for you with this excellent mix of Panamanian, Jamaican, and Martinique distillates? Expressive and brimming with character, its savory, vegetal, slightly sweet profile offers a solid foundation for world-class cocktails.

The Best Rums Under $100

The Spirit of Haiti Clairin Vaval

Bottled at a precise 53.5 percent ABV, this Clairin is produced by Distillerie Arawaks, owned and operated by Fritz Vaval, whose family has been in the farm distillery business for close to 80 years. Fermented using ambient yeasts and distilled on a proprietary still, the nose of this spirit juxtaposes papaya and mango with salty umami aromas. The palate commits to more fruity and vegetal notes, with an enjoyably abrasive finish that speaks to the hands-on, traditional practices that led to its creation.

Privateer True American Bottled In Bond Rum

Magical things are happening in the rum realm up in Massachusetts, specifically at the premises of Ipswich-based Privateer Rum. Fusing American traditions with Caribbean-style spirits, this molasses-based bottled-in-bond release might seem initially shy on the nose, but that’s only a reflection of its refined, nuanced character. Where aromas of molasses, mocha, and caramel arrive softly, they explode on the palate, landing with a rich, borderline syrupy mouthfeel. Ideal for bourbon drinkers, this is a bona fide sipper.

Papalin 7 Years Old

A blend of two Jamaican pot still rums, this release features spirits distilled and aged at Worthy Park and Hampden Estate. The nose reveals classic Jamaican funk alongside hints of underripe stone fruit and grassy notes. The palate shifts to savory, umami character, with a Band-Aid note emerging on the finish that evokes a touch of peated Scotch. A complex rum that makes for a great sipping experience with or without ice, at 46 percent ABV, most drinkers won’t find the switch in temperature and dilution necessary, but it certainly isn’t unwelcome on a warm summer’s day.

Beenleigh Artisan Distillers 2013 Single Blended Rum

Beenleigh, Australia’s oldest operating distillery, was founded in 1884 in the sugar cane-rich northeastern state of Queensland. Those 140 or so years of experience have translated to a fruity and energetic spirit here, with oak and vanilla aromas raising the curtain, followed by more pronounced notes of tropical fruit and melon. At 10 years old, the palate is similarly lively, with ginger syrup and pomegranate molasses leading the charge. This is an elegant but easygoing sipper.

Hampden Estate HLCF Classic

A flagship expression from one of Jamaica’s most renowned producers, HLCF is shorthand for “Hampden Light Continental Flavoured.” Production features ambient yeasts, extended fermentation periods, 100 percent pot still distillation, and four years aging in tropical climates, which the brand notes is “equivalent” to 11 years in Europe. What does that translate to? Plenty of funk on the nose with added aromas of papaya, tart/savory tropical fruits, and molasses. A classically Jamaican profile on the palate, this rum certainly sips above its modest age statement.

The Best Rums Over $100

Isautier Traditional Rum 16 Year

Another stellar inclusion from the small island of Réunion, this rum was put into barrel in May 2006 and bottled in September 2022. Its producer, seven-generation family-run Maison Isautier, unusually makes both cane-juice- and molasses-based rums. This release falls into the latter camp, arriving at 57 percent ABV — not that you’d guess that from the nose or palate, though. Instead, aromas of dried stone fruits, vanilla, and used oak shine through, while the flavor profile leans mineral-rich, with accents of roasted coffee, dried licorice, and Dmerara syrup.

La Maison & Velier Flag Series 24 Year Old Guyana Rum 1998

La Maison & Velier’s “Flag Series” aims to showcase remarkable bottles from regions where extended aging periods are an option. Guyana rum aged for almost a quarter-century definitely fits that bill, and in this case, the lengthy maturation was only possible because the initially bourbon-barrel-aged spirit was transferred at 2 years old from its tropical home to Europe, where it was then transferred to Port casks. The profile of the final spirit is understandably dense and concentrated and we found that it benefitted from a few minutes to fully open up. At which point, a stunning array of tropical fruit (particularly pineapple husk), oaky sweetness (vanilla), and red berry compote emerge. The palate follows with cacao, salted caramel, and zesty citrus notes, as if to remind us that this fine sipping rum is still remarkably full of life and energy.

Commanders and Cocktails!

Welcome to COMMANDERS AND COCKTAILS!

Some folks know that before I was able to work full time in comics, I worked in a variety of jobs in the wine and spirits field. And the final one of those was for my good friend Nicolas Palazzi’s PM Spirits. Just COMMANDER IN CRISIS, PM works its ass off to be unique, to create trends rather than follow them, and offer craftsmanship and creativity in a field that has, at times, been known to stagnate. I wouldn’t be where I am, writing this, without the support of friends and employers like Nicolas.

So, I thought it would be fun to turn the tables and feature him and his crew below, offering some in-universe cocktail recipes to honor the heroes of the Crisis Command. In the paraphrased words of a greater power, when I left PM I was but the learner. Now, I am the master (well, or closer to it)! And either way, I’m happy to return the support with a feature here, and invite creatives from other fields into the world of the Crisis Command.

STEVE ORLANDO

Commanders in Crisis, Vol. 2

PRIZEFIGHTER

2oz Navazos Palazzi Malt or Corn Whisky
0.75oz La Quintinye Rouge Vermouth
0.5oz cherry liqueur
2 dashes Angostura Bitters
Barspoon Absinthe

Instructions:

Build in rocks glass over ice and stir briefly. Garnish with burnt blood orange peel.

SEER

2.5oz Neta Espadin Destilado de Agave
0.5oz La Quintinye Dry
Barspoon of olive brine
Pinch of salt

Instructions:

Build in mixing glass over ice and stir until cold. Strain into chilled cocktail glass and garnish with 3 green olives on a pick.

SAWBONES

2oz Père Labat Rhum Blanc 59%abv
4 dashes Peychaud’s Bitters
Sparkling mineral water

Instructions:

Pour Rhum into highball glass over ice. Stir briefly to chill. Top with sparkling water and bitters. Stir once again to combine. Serve without garnish. or Neat pour of Jacky Navarre Cravache d’Or Cognac

ORIGINATOR

1oz Nouaison Gin by G’Vine
0.75oz lemon juice
0.5oz Laurent Cazottes Folle Noire
0.5oz simple syrup
2oz sparkling wine

Instructions:

Build all ingredients except sparkling wine in a shaker and shake lightly to combine. Add sparkling wine to the shaker and strain into chilled cocktail glass. Garnish with a spring of fresh lavender.

FRONTIER

2oz Père Labat Rhum Blanc 40% or 59% abv - Choose your strength
0.5oz Laurent Cazottes 72 Tomatoes

Instructions:

Build in mixing glass over ice and stir until cold. Strain into chilled cocktail glass and garnish with freshly ground black pepper.

COCKTAIL CREDITS: David Yi-Hsian Dong and Nicolas Palazzi of PM Spirits.

How Cocktails Are Helping Armagnac Reinvent Its Image For A New Generation

La Boutique Des Vins in Toulouse’s historic Carmes neighborhood is one of the more popular spots for local residents to browse for just the right wine or spirit, maybe even a craft beer. On a quiet Friday evening when store traffic was still sparse, Noémie Cassou-Lalanne arrived in the hopes of convincing customers to reconsider a traditional spirit that might only rarely be on their shopping list.

Surrounded by a nook of shelves filled with wine bottles, teas, and chocolate bars, Cassou-Lalanne set up a small table and a silver tray with three bottles of Armagnac from the Pellehaut domaine in the Gascony region where she’s in charge of marketing. She then improvised a small bartending station, complete with cutting board, mint leaves, a pestle, tiny umbrellas, ice cubs, and simple syrup to make Armagnac Mojitos.This reimagined cocktail used two types of Armagnac that this artisanal industry hopes will revitalize the image of France’s oldest eau de vie. The first, L’Age de Glace Château de Pellehaut, is a light-brown blend of Armagnacs that have spent little time aging a barrel. The other is Blanche Armagnac, a clear white spirit that has not been aged.

Queen Snake - Shannon Tebay, Death & Co.

INGREDIENTS

Serving: 1

• 1 1/2 ounces blanche de armagnac, preferably Cobra Fire Eau de Vie de Raisin

• 1/2 ounce Clear Creek Douglas Fir Eau de Vie

• 2 teaspoons lychee liqueur, preferably Giffard Lichi Li Lychee Liqueur

• 1 teaspoon crème de cacao, preferably Marie Brizard

• 1 lime shoulder

DIRECTIONS

1. Express lime, leave in bottom of a Sazerac glass.

2. Combine all ingredients and stir to integrate.

3. Top with cracked ice.
   
   

Claire de Montesquiou plunged into Armagnac 30 years ago with her husband after living in England. They bought Domaine D’Espérance and began to restore its vineyards. They believed the clay soil on the far western part of the official Armagnac region would yield high-quality grapes. Three decades later, they’ve developed a strong international reputation while also staying small. “I make small quantities of high quality,” she said. “It’s like if you wanted to compare haute couture to ready-to-wear.”

She’s also brought a willingness to experiment. Several years ago, she connected with Nicolas Palazzi, a Bordeaux native who had moved to New York City where he worked as an importer and brand ambassador. Palazzi was passionate about Armagnac, but he felt it was too complicated to explain to bartenders and potential customers. “The fact that it’s called Blanche Armagnac makes it really hard to sell in my world,” he said.

Cobrafire, eau-de-vie raisin

He worked with de Montesquiou to create a product called Cobrafire. Rather than sitting in a still container for 3 months and having water added, the Armagnac is distilled at a lower alcohol rate, bottled after one month, and then sold as an “eau-de-vie raisin.” 

“I’m a big proponent of putting stuff in a bottle at its natural proof,” Palazzi said. “If you try it and you like it, and then you need to add water to it, then you can do it. But it’s not someone in a lab deciding for you.”

It’s a sharp break with tradition. But Palazzi said Armagnac makers need to take some chances if their product is going to reach a wider audience.

“What we’re trying to do with Cobrafire is to reframe things so that people are interested,” Palazzi said. “We’re trying to sell something really good. I want to let people discover the work of distillers who really care about their stuff.”