Planteray Isle of Fiji Rum

Planteray Isle of Fiji Rum shines when sipped neat or over ice, allowing its tropical fruit notes and subtle spice to take center stage. This versatile spirit also mixes beautifully in tiki-style drinks and rum-forward cocktails, making it perfect for warm summer evenings or as a taste of island life during colder months, especially when paired with Polynesian-inspired dishes or grilled seafood.

Nose: Tropical fruit aromas of ripe pineapple and mango dominate, with underlying notes of vanilla and coconut. A subtle hint of brown sugar and cinnamon adds warmth and complexity.

Palate: Smooth and full-bodied. Initial flavors of caramelized banana and toasted coconut give way to rich molasses and dark chocolate. A gentle spiciness reminiscent of ginger and nutmeg emerges mid-palate, balancing the sweetness.

Finish: Long and satisfying. The sweetness fades, leaving behind a pleasant oakiness with lingering notes of dried tropical fruits and a touch of sea salt. A subtle warmth from the alcohol remains, inviting another sip.

Plantation Isle of Fiji Rum is crafted using a combination of pot and column still distillation, with molasses sourced from locally grown Fijian sugar cane. What sets this rum apart is its unique double-aging process: first in bourbon casks in Fiji's tropical climate, then finished in Cognac barrels at Maison Ferrand in France, imparting a distinct flavor profile that balances Fijian terroir with French finesse.

• Planteray Isle of Fiji Rum is distilled from pure sugarcane grown on volcanic soil, giving it a unique mineral-rich flavor profile that's been described as "tasting like sunshine on black sand beaches."
• The rum's signature bottle features a hand-woven palm leaf wrap, created by local Fijian artisans using traditional techniques passed down for generations. Each bottle takes nearly an hour to wrap, making it a true piece of island craftsmanship.
• During maturation, Planteray uses a technique called "tide-washing," where barrels are partially submerged in the Pacific Ocean at high tide. This imparts subtle saline notes and creates a smoother finish, as the ocean's movement gently "stirs" the rum inside the barrels.