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Many a distiller has envied for the secrets of Jamaican rum. To create an immensely flavorful "arome" rum distillate is no simple task; in Jamaica, they've had several hundred years to practice and develop their technique.
You can buy dirt-cheap and near-flavorless white rums just about anywhere: Bacardi and Don Q are easy examples. To solve the problem of "lack of flavor", many distilleries turn to barrel aging or sugaring (or even adding artificial flavors) to give their rum more interesting qualities. The incredible thing about this bottle is - all the flavoring was created in the fermentation and distillation. There has been NO conditioning of the distillate at all. No added flavors, no barrel aging, NOTHING... and it is one of the most flavorful rums I have ever tasted.
When the funk can be so hard to find these days, old 'Wray and Nephew' in its seemingly cheap bottle is found just about everywhere. The quality of the distillate is what many would consider the holy grail of rum - ultra flavorful and complex, with an uncompromising pungency and brooding raw power. The complex acidity and sheer variety of flavor is enough to drive you crazy... That unforgettable fruity aroma even lingers in the glass after it has been drunk.
It is the rum of so many forgotten punches and mixed drinks, lending an incredible character of overripe fruits that integrates and evolves with equally flavorful syrups, juices, and spices. This is one of my favorite tiki rums, used often in a plantation punch. The contents of the bottle disappear quickly, but alas - Its $18 at Woodman's in WI, so my wallet is smiling too. A benchmark.