Planteray Xaymaca Special Dry Rum

Planteray Xaymaca Special Dry Rum shines in classic tiki cocktails and tropical drinks, where its bold flavors can take center stage, but it's equally delightful sipped neat or with a large ice cube to appreciate its complex character. This versatile spirit is perfect for warm summer evenings, pairing wonderfully with spicy jerk chicken or grilled pineapple for a true taste of the Caribbean.

Nose: Banana, pineapple, and overripe mango lead the charge, followed by subtle vanilla and caramel notes. A hint of grassiness and oak lingers in the background, reminiscent of damp earth after rain.

Palate: Dry and complex with a strong molasses character. Tropical fruit flavors dominate - ripe banana, grilled pineapple, and a touch of coconut. Spicy notes of black pepper and clove emerge, balanced by a slight nuttiness and dark chocolate bitterness.

Finish: Long and warming with a pronounced funkiness typical of Jamaican rum. Dried fruit and oak tannins linger, accompanied by a subtle smokiness and a final whisper of vanilla. The dryness persists, leaving a pleasant, slightly astringent sensation on the tongue.

Planteray Xaymaca Special Dry Rum is crafted using a blend of pot-still rums from two iconic Jamaican distilleries, Long Pond and Clarendon. The rum undergoes a unique two-stage aging process, first in bourbon casks in Jamaica, then shipped to France for additional maturation in Cognac casks, resulting in a complex and distinctively Jamaican flavor profile.

• Planteray Xaymaca is crafted using a unique "double retort" pot still distillation method, a technique that dates back to the 17th century and is rarely used today. This process creates a more intense, flavorful rum by recycling vapor through copper pipes multiple times.
• The name "Xaymaca" is derived from the Arawak word for Jamaica, meaning "land of wood and water." This pays homage to the island's lush forests and abundant springs, which contribute to the rum's distinct terroir.
• Unlike many modern rums, Planteray Xaymaca is fermented using wild yeasts native to Jamaica, rather than cultivated strains. This spontaneous fermentation process adds unpredictable and complex flavors that can't be replicated in a lab.