Rums by Country
Antigua & Barbuda
British Virgin Islands
Puerto Rico, USA
St. Vincent & The Grenadines
Tahiti - French Polynesia
Trinidad & Tobago
Turks & Caicos
US Virgin Islands
Premium Aged Rum
Premium Rum Aged 15+ Years
Premium Rum Aged 9-12 Years
Premium Rum Aged 6-8 Years
Premium Rum Aged Up to Five Years
Premium White Rum
Flavored & Spiced Rum
Travel & Life
The Cocktail Stage
Mutiny On The Bounty
Three Essential Cocktails
Twenty Seventy Swizzle
Abuelo / Varela Hermanos - Panama
Banner at Varela Hermanos: "Sowing of Pride and Passion for the Future."
Molasses wash fermenting at Varela Hermanos for distilling into rum.
Antigua Distillers Ltd - English Harbour Rum
Barrilito - Puerto Rico
An historic sugar mill resides on Barrlito's estate.
The sight and smell of so much fine rum aging gives you pause to respect.
Callwood Distillery - Tortola, BVI
Cartavio - Peru
Cartavio's massive continuous column still produces light rum.
Clarke's Court Distillery, Grenada
Cockspur / WIRD - Barbados
Foursquare - Barbados
Hampden Estate - Jamaica
Watch your step! GM Mark Middleton guides us to the fruit fermentation vats.
Detail on a Forsyth copper po still.
Mount Gay - Barbados
Dave and Frank Ward, Managing Director of the of Mount Gay family business.
Neisson - Martinique
Rhum J.M - Martinique
Rhum Saint James Musée du Rhum, Martinique
Saint-James Musée du Rhum has the most thorough collection of Centuries-old Alembic and Column stills ever seen by The Rum Gallery. The equipment is beautifully restored, and provides a fascinating tour for Martinique visitors.
River Antoine - Grenada
Serralles - Puerto Rico
St. Nicholas Abbey - Barbados
Sugarcane is rended to honey and stored in this holding tank for distilling later.
Barrels Aging SNA Rum
Annabelle's magnificent column.
St. Nicholas Abbey Tasting Room
Pretty SNA Bottles. Bring home as much as you can carry.
Travellers - Belize
There's plenty to see at Travellers Heritage Center, near Belize Int'l Airport.
Looking through a window into Travellers' rum bottling plant.
Westerhall - Grenada
Worthy Park - Jamaica
Wray & Nephew / Appleton - Jamaica
Appleton has aging facilities all over Jamaica. Let's have a look inside one.
Rum Cruising II – the Caribbean's Leeward Islands
Rum Cruising I – the Caribbean's Windward Islands
From The Galley
Strawberry Créme Brûlée
Rum For All
Historic Distilleries of Tortola
Rum Tastings & Festivals
Rum Tasting on S/V Diamant while anchored in the Grenadines, West Indies
More Rum Tasting on S/V Diamant in the Grenadines.
Esteemed Judges at 2011 Caribbean Rum Festival, Barbados.
RumXP Tasting - Miami Rum Renaissance 2011.
Ministry of Rum Tasting Competition in San Francisco 2010.
Dave & Steve Bennett loosen up at Caribbean Rum Festival, October 2011.
"Once More Into the Breach" at Miami Rum Renaissance Festival, 2009.
"Must Focus" - Judging Rum at Caribbean Rum & Beer Festival, Barbados 2010.
Roger n Dave (RnD) Tasting @ Miami Rum Rennaissance Festival 2010.
Caribbean Rum & Beer Festival Judges, Barbados 2010.
Lesson to Self: "Scoring Rum Ain't So Easy". Tales of the Cocktail, Nawlins 2008.
Intimidating, Challenging - Another Tasting Session Begins - Miami RumRen '11
Great Tasting Rum at Miami RumRen 2012
River Antoine - Grenada
River Antoine Distillery is like a step back into the history of distilling rum.
Sugarcane growing near River Antoine estate.
River Antoine's waterwheel drive the cane crushing apparatus. It's one of the last water-powered distilleries in operation.
Open the reservoir's floodgates, and the waterwheel runs at full tilt - 17rpm.
Inclined conveyor belt delivers fresh cut sugarcane to the crusher.
Sugarcane is falling into the crushers. Ancient machinery is driven by gears and a shaft running through the wall, attached to the waterwheel.
Free-run sugarcane juice is sluiced from the crusher into the boiling house.
Bagasse (crushed cane stalks) is carted away to dry, then burned for fuel.
A discarded sugarcane crusher. Rollers that crush the cane stalks are toward the right side bracketed by sets of gears.
Fresh-pressed sugarcane juice exits the white pipe, runs through a coarse screen strainer and into the first of several huge iron heating bowls, called Coppers.
Sign at the Boiling House explains the process seen in the next photos.
Bagasse fuels the fire under the boiling house Coppers, heating and reducing the water content of the sugarcane juice.
A succession of sugarcane juice boiling Coppers. The furnace is located under the far end, making the juice ever-hotter as it's ladled from one copper to the next.
Sugarcane juice is ladeled by hand from one copper to the next. Notice the pots strapped onto the end of long poles. This is hot, hard work.
Sign tells the story of fermentation – sugar being converted into alcohol.
Sugarcane juice is activated by wild airborne and cane stalk yeast for 6-8 days in one of River Antoine's nine open-top, concrete fermentation tanks = High esters.
Large cement fermentation tanks housed at River Antoine Distillery
Sign at the pot stills explains the distillation process seen in next photos.
River Antoine's copper pot still and retorts is a beautiful beast.
Copper pot sills and their furnaces.
Hardwood is burned in furnaces under the copper pot stills, boiling the fermented wash inside and releasing the alcohol as vapor.
Old copper pot still displayed on the immaculate grounds at River Antoine estate.
A simple hydrometer and thermometer monitors spirit output from the still.
River Antoine CEO Geoff Croom & Rum Gallery Dave enjoy a sip of 80% ABV rum at River Antoine's beautiful meeting house. (Nick Feris photo.)
© Dave Russell 2013
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