A well-stocked rum bar will have dozens, even hundreds of labels. To help you get started, we got the help of The Rum Bar KL manager Terence Thiang, who gave us these recommendations.
White rums: ‘For something dry, I’d recommend a Brugal Especial Extra Dry, but if you want something fruity and punchy, I’d go for a Plantation 3 Stars – it’s a blend of Jamaican, Trinidad and Barbados rums, so it has a good balance and structure compared to other white rums.’
Dark rums: ‘Go with the Diplomático Reserva Exclusiva – it’s one of the rums most customers will enjoy, especially for those totally new to rums. The Diplomático Mantuano is also worth trying, especially if you want a rum with a spicier profile.’
‘My personal favourites, though, are Jamaican rums; they have a strong flavour and funkiness we call “hogo” due to the long fermentation process. Most rums are fermented for only a few days, maybe even a week, but Jamaican rums undergo a fermentation that stretches for two, three or even four weeks. The Hamilton Habitation Velier Hampden blend is my pick of the bunch.’
Spiced rums: ‘Ron de Jeremy’s spiced rums and Sailor Jerry are good starting points – I’d recommend them as a sipper or paired with Fever-Tree Cola. For those who want something different, there’s Dark Matter, a Scottish rum that is very gingery. Kraken’s spiced rum also pairs wonderfully with fresh coconut water.’
Rhum agricoles: ‘We only get a small portion of agricoles compared to the thousands available in Martinique or Guadeloupe; if I were to go for one, Neisson is my choice – the 52.5 Rhum Agricole Blanc has a plenty of green, peppery notes and fine ashy notes at the end.’