Jamaican rum
Rum from Jamaica, much of it pot-distilled from molasses after long, slow fermentations — the source of its 'funk': esters that taste of overripe banana, pineapple and nail varnish.
funky · overripe banana · molasses
Kinds
- White overproof
- Unaged and fierce; for punch.
- Aged pot still
- Funk with oak and molasses.
- High-ester
- Concentrated funk — a little goes a long way.
If you can't find it
Spirit shops.
1Another pot-still rum
The same — Guyanese or a funky blend
You lose the banana-and-glue hogo, unless it's Jamaican too.
Knowing it
- Where to buy
- Look for 'pot still' on the label; avoid spiced and sweetened bottlings.
- Worth knowing
- Use it as part of the base: a quarter Jamaican in a daiquiri gives funk without the whole drink tasting of it. It fat-washes well with coconut oil — melt it in, then chill until the oil sets hard and strain.