Rosemullion rum in Esquire Magazine

Rosemullion rum in Esquire Magazine, reviewed by Expert panel-approved white, dark and spiced rums for daquiris, mojitos and straight-up summer sipping . Tested by Callum Black, Food and Drink Testing Manager

If you ask us, rum is one of the most underrated spirits going. It’s not just sailor’s grog, or an ingredient for your piña colada (though we’ll come to that) – many of the techniques used to make rum are similar to whisky, and indeed, there are fine rums that ask simply to be sipped from a tumbler, Don Draper-style.

But while the varied styles available make rum amazingly versatile, they also make it fiendishly difficult to get to grips with. The techniques, ingredients, blending, location of origin, location of maturation and so on all contribute to a killer spirit that deserves more respect than being drowned in flat coke and lacklustre lime.

So, if you’re looking to add a taste of the tropics to your bar cart this summer, step this way…Gold rum

Rosemullion Gold rum – Distilled from rich molasses and rested in charred American oak, Rosemullion Distillery’s latest release is made with summer sundowners in mind. There’s all the sweetness you’d expect, but it’s far from one-dimensional; instead, arriving in waves of ripe banana, brown sugar, and a hint of liquorice on the finish.

Enjoy over ice or in shorter cocktails (we reckon the luxe decanter-style bottle would make a great gift, too… if you can bear to part with it, that is).