{"id":621308,"date":"2023-03-23T15:58:59","date_gmt":"2023-03-23T20:58:59","guid":{"rendered":"https:\/\/news.sellorbuyhomefast.com\/index.php\/2023\/03\/23\/the-25-best-rums-to-drink-in-2023\/"},"modified":"2023-03-23T15:58:59","modified_gmt":"2023-03-23T20:58:59","slug":"the-25-best-rums-to-drink-in-2023","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2023\/03\/23\/the-25-best-rums-to-drink-in-2023\/","title":{"rendered":"The 25 Best Rums to Drink in 2023"},"content":{"rendered":"
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When it\u2019s time to go beyond the basics for your mojito, pina colada and daiquiri\u2014or you just want to find a new and unique spirit to sip\u2014these are the best rums to drink now.<\/span><\/h2>\n

Our editors and experts handpick every product we feature. We may earn a commission from your purchases.<\/p>\n<\/p><\/div>\n

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\"TohVIA MERCHANT<\/span><\/span><\/p>\n

No longer relegated to punches and pina coladas at the beach bar, rum is having a moment. It\u2019s one of the most popular spirits in the country right now, with bars, festivals, cruises and competitions focused on serving and finding the best rums around the world.<\/p>\n

With a history going back centuries, rum is now made in more than 80 countries, with a full spectrum of colors and tastes based on regional styles and distillation processes. Most rum is made with molasses, but many derive from fresh-pressed sugarcane juice. They vary from the light and mild white rums that make mojito<\/a> magic, to dark rums we use in classic rum drinks<\/a> like the Dark \u2018n\u2019 Stormy. There are gold rums we use in recipes with rum<\/a>, and aged rums prized for their complexity, best enjoyed sipped neat or on the rocks.<\/p>\n

With so many to choose from, it\u2019s almost impossible to narrow down the best rums of all time. Instead, we\u2019ll point you to rums that are worth seeking out right now.<\/p>\n

For our list, we\u2019re highlighting new and old standards, tapping some of the country\u2019s best bartenders, restaurateurs and rum experts for thoughts on their favorite rums, plus adding a few of our own essentials to stock any home bar. We also looked at top rums getting awards and accolades, plus spirits lists from some of the world\u2019s best bars to see what they\u2019re pouring. Here are our top picks.<\/p>\n<\/div><\/div>\n

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\"Mountvia merchant<\/span><\/span>\n<\/p>\n

Mount Gay Black Barrel<\/a><\/h2>\n

It\u2019s fitting to start where it all began. Barbados, where Mount Gay has been producing since 1703, is considered the birthplace of Caribbean rum. Today Trudiann Branker, the brand\u2019s first female master blender, continues to ensure every bottle stays true to Mount Gay\u2019s history and standards while bringing new techniques and creative vision to rum making.<\/p>\n

While Branker\u2019s personal stamp can be found in limited-edition releases, Mount Gay Black Barrel is one of the newer blends that she oversees. Aged in American whiskey casks for three to seven years, then six months in charred bourbon casks, this rum is balanced, rich, complex and smooth. Sip neat or use in a cocktail like a Bridgetown sour<\/a>.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Tenvia merchant<\/span><\/span>\n<\/p>\n

Ten to One Dark Rum<\/a><\/h2>\n

Ten to One founder Marc Farrell, a proud Trinidadian native, is out to challenge the expectations of what rum could and should be. Making waves since its first release in 2019, this blended rum is made with Barbados, Dominican, Jamaican and Trinidian rums, and aged in American white oak bourbon barrels.<\/p>\n

Although classified as a dark rum, which can often have coloring added, Ten to One dark rum has no added sugar, coloring or flavoring. It\u2019s pure, unadulterated deliciousness with lots of baking spice notes, fruit, cedar and leather. Like many aged rums, sip this one on its own, or enjoy in a cocktail like an elevated Dark \u2018n\u2019 Stormy.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n<\/section>\n

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\"Thevia merchant<\/span><\/span>\n<\/p>\n

The Funk<\/a><\/h2>\n

Most Jamaican rums<\/a> you can get here in the U.S. are blended dark and aged rums. That\u2019s why The Funk is so unique. \u201cWhat\u2019s most unusual about The Funk is that unlike most heavy-pot still rums, it\u2019s not aged and does not contain added sugar, making it way more drinkable in my opinion,\u201d says Gaby Mlynarczyk<\/a>, author of Clean and Dirty Drinking<\/em><\/a>, and consultant and former beverage director to many acclaimed cocktail programs across the country.<\/p>\n

She particularly likes the earthy aromas, a result of fermentation with native wild yeasts. \u201cIt has an insane amount of funk, and is a go-to for a classic mai tai or hot buttered rum,\u201d she says.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Plantationvia merchant<\/span><\/span>\n<\/p>\n

Plantation Barbados 5 Year<\/a><\/h2>\n

This French-owned company is widely known for a full spectrum of award-winning rums produced from countries all over the Caribbean. If your favorite cocktail bar makes a lot of rum drinks, be sure it has a few bottles from Plantation on the menu.<\/p>\n

This particular Barbadian-style rum is aged for three to four years in American oak in Barbados, then matures for a few more years in oak casks previously used for Cognac in France. There is some added sugar as well, which is common for many rums (though not Bajan rums). The five-year rum has a subtle woodsy, molasses and spiced flavor, something that\u2019s easy to sip neat, but also adds a bit of complexity in classic rum cocktails.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Florvia merchant<\/span><\/span>\n<\/p>\n

Flor de Ca\u00f1a 18<\/a><\/h2>\n

Flor de Ca\u00f1a has been producing rum in Nicaragua since 1890, and today it\u2019s the first spirit to be carbon neutral and fair trade certified; it\u2019s also kosher. The entire portfolio of rum is exceptional, but the 18-year is an award-winning rum that\u2019s widely sipped and savored by aficionados and newcomers to the spirit.<\/p>\n

Aged in white oak barrels sealed with plantain leaves, there are no additives or sugar in this amber-colored rum. With notes of toffee, tropical fruits, spice and vanilla, it\u2019s beautifully well rounded, something to sip neat or on the rocks, best enjoyed with an orange peel.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n<\/section>\n

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\"Doorly\u2019svia merchant<\/span><\/span>\n<\/p>\n

Doorly\u2019s 12 Year<\/a><\/h2>\n

Doorly\u2019s produces a range of rums at the Foursquare Distillery in Barbados. Rob Burr, a long-time rum collector, founder of Rob\u2019s Rum Guide<\/a>, and co-producer of the Miami Rum Renaissance Festival<\/a> in South Florida, says it\u2019s a brand that\u2019s helping bring prestige back to Barbados for rum production. \u201cThis 12-year-old Bajan might be the best value in the rum world today,\u201d he says.<\/p>\n

A blend of pot and column still rums\u2014the former adds complexity and depth, while the latter brings a good balance of aroma and flavor\u2014the rum is aged in American white oak casks for a full 12 years. It has a lovely copper color and a nose full of rich dried fruit, vanilla and toffee notes. \u201cIt\u2019s a perfect sipping rum,\u201d Rob adds.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Diplomaticovia merchant<\/span><\/span>\n<\/p>\n

Diplomatico Rum Reserva Exclusiva<\/a><\/h2>\n

Venezuela isn\u2019t known for its rum production, but this top-tier brand holds its own against any from more familiar rum-producing countries. Diplomatico\u2019s distillery lies at the feet of the Andes Mountains, which offers perfect conditions for growing sugarcane. Using three different distillation processes for all of its rums, each is unique, well-rounded and delicious.<\/p>\n

The Reserve Exclusiva is a signature blend that\u2019s aged in oak casks for up to 12 years. You\u2019ll find hints of orange peel, toffee, nutmeg and vanilla notes, with a nice amber color and long-lasting finish. Serve this one straight up.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Paranubes\"via merchant<\/span><\/span>\n<\/p>\n

Paranubes<\/a><\/h2>\n

You\u2019re more likely to see mezcal from Oaxaca than rum, but Paranubes is out to change that. First, you have to know the difference between rhum agricole and rum. Both are products of sugarcane, but rum is made from molasses, a byproduct of refining sugar; rhum agricole, similar to Brazil\u2019s cachaca, is made directly from freshly pressed sugarcane. Martinique has an official designation for rhum agricole, but fresh sugarcane rum is produced around the world, including Hawaii and Mexico.<\/p>\n

Bartenders who love rum love rhum agricole for how it showcases terroir, or where the sugarcane is grown, and for its complexity and grassy, earthy and funkiness. The sugarcane grown for Paranubes is free of pesticides and fertilizers, and there are no additives in this rum. Gaby loves its intense tropical notes of banana and delicate grassy notes. \u201cParanubes makes an incredible classic daiquiri,\u201d she adds.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n<\/section>\n

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\"Donvia merchant<\/span><\/span>\n<\/p>\n

Don Q Reserva 7<\/a><\/h2>\n

This budget-friendly aged rum has all the hallmarks of a Puerto Rican rum, mainly that it\u2019s lighter in body than, say, Barbados rum, and packs a punch of flavor and complexity for the price. Aged in American oak barrels for at least seven years, the rum has a dark amber color and smooth finish, with prominent notes of warm spices and molasses. You can easily sip this neat or mix in cocktails, like an old-fashioned or even a rum-based espresso martini<\/a>.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Thevia merchant<\/span><\/span>\n<\/p>\n

The Real McCoy 5 Year Rum<\/a><\/h2>\n

To Phil Collins, beverage director for California\u2019s TableOne Hospitality<\/a>, this all-time favorite rum from Barbados stays true to the original way rum was made centuries ago. Meaning: It starts with only molasses and water, with no added sweeteners, flavorings, perfumes or chemical stabilizers.<\/p>\n

Like other rums for The Real McCoy brand, this one is distilled in column and pot stills, and aged in heavily charred American oak ex-bourbon barrels. That gives it a soft roundness in texture, with dried fruit, brown sugar and vanilla aromas, and a toasted nuttiness and buttery warm spice flavor. \u201cIt\u2019s delicious to sip on, but it really makes a killer old-fashioned<\/a>,\u201d Phil says.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Hampdenvia merchant<\/span><\/span>\n<\/p>\n

Hampden Estate 8YO<\/a><\/h2>\n

Made with wild fermentation, natural spring water and in pot stills, this Jamaican rum has a distinctly funky flavor, thanks to its high levels of esters (a chemical compound that\u2019s a result of the fermentation process). And the tropical Jamaican climate helps accelerate the aging process, so you get an intense nose of fruit and sweet spices with a touch of smokiness.<\/p>\n

Gaby likes the 8YO for its notes of guava, pineapple and cinnamon. \u201cIt\u2019s a fantastic rum for an old-fashioned or a rum Sazerac or Negroni, but also delightful to sip alone,\u201d she adds.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n<\/section>\n

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\"Appletonvia merchant<\/span><\/span>\n<\/p>\n

Appleton Estate 21 Year Old Nassau Valley Casks<\/a><\/h2>\n

As one of the oldest and most well-known sugar estates and brands, Appleton Estates is a standard when it comes to Jamaican rum. The master distiller utilizes a \u201ccane-to-cocktail\u201d ideology, meaning the brand oversees everything from on-site growing and harvesting sugarcane to the distilling, aging and blending of rum.<\/p>\n

It\u2019s all about the terroir for Appleton, from the wide variety of sugarcane to the proprietary strain of yeast to the water, that makes it a standout rum for rum lovers and novices alike. If you\u2019re thinking of going big, this blend of pot and column still rums is aged for at least 21 years in oak and is the quintessential sipper full of warm spices, nutmeg, vanilla and hints of coffee. Get the fancy snifter out: You want this served neat.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Hamiltonvia merchant<\/span><\/span>\n<\/p>\n

Hamilton 86 Demerara Rum<\/a><\/h2>\n

Hamilton Rum is the brainchild of Ed Hamilton, rum importer, author<\/a> and webmaster of Ministery of Rum<\/a>. In addition to his line of stellar Jamaican rum, he produces and imports rum from around the Caribbean. This blend from Guyana is in almost every rum lover\u2019s lineup. The sugarcane comes from fields along Guyana\u2019s Demerara River, thus the name, and the humid climate impacts the aging process, which gives it its smoky characteristics.<\/p>\n

Brandon Ristaino, co-founder and beverage director of Good Lion Hospitality, whose bars include the rum-saturated Test Pilot<\/a> in Santa Barbara, California, leans on Hamilton\u2019s Ministry of Rums line, which he finds easily accessible and a good value. \u201cThe 86 has a classic taste profile, which includes rich fruit, nut, spice and smoky oak flavor,\u201d he adds. \u201cAnd it really shines in cocktails, everything from an old-fashioned to daiquiri<\/a> or layered in tropical drinks.\u201d<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Chairman'svia merchant<\/span><\/span>\n<\/p>\n

Chairman\u2019s Reserve Forgotten Cask<\/a><\/h2>\n

Established in 1931, St. Lucia Distillers, which produces Chairman\u2019s Reserve, is the last remaining distillery on the island of Saint Lucia. This blend is basically the original Chairman\u2019s Reserve rum recipe that gets an extra three years in ex-bourbon barrels. It\u2019s meant to mimic rum barrels that were hidden after a fire broke out at the distillery; when those barrels were found, that rum was released on its own as a very special edition. Now some Chairman\u2019s Reserve is held back every year for extra aging and released as The Forgotten Casks, a mahogany-colored rum with an intense nose of sweet raisins, tobacco and vanilla. With soft spices and grilled tropical fruit on the palate, it\u2019s a great sipping rum.<\/p>\n

\u201cWhat I love about rum is its ability to work with other spirits in cocktails,\u201d says Josh Iba\u00f1ez, bar manager for Rumba<\/a>, one of the best rum bars in the country (along with its sibling, Inside Passage<\/a>). \u201cThis one carries a really nice leather and tobacco presence to it. It\u2019s very versatile, and even plays well with aged whiskey and Scotch.\u201d<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n<\/section>\n

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\"Ronvia merchant<\/span><\/span>\n<\/p>\n

Ron Zacapa No. 23 Centenario<\/a><\/h2>\n

Created in 1976 to commemorate the city of Zacapa\u2019s centennial, this Guatemalan brand makes aged rums using the solera system, the same often used for aging whiskey. Like rhum agricole, this rum is made using the first press of sugarcane, which brings out the characteristics of the volcanic soil and water of the area. For fermentation, a yeast strain derived from pineapples is employed, adding fruity and earthy aromas to the finished product.<\/p>\n

No. 23 is a blend of rums aged from 6 to 23 years in barrels previously used for American whiskey, delicate sherries and fine Pedro Xim\u00e9nez wines. This smooth and balanced rum has sweet aromas of caramel and butterscotch, with flavors of dried fruit, nutmeg and tobacco. It\u2019s best served neat, on the rocks or in cocktails made with other brown spirits. Try swapping it in for some of our favorite <\/span>whiskey drinks<\/span><\/a>.\u00a0<\/span><\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Panam\u00e1-Pacificvia merchant<\/span><\/span>\n<\/p>\n

Panam\u00e1-Pacific Rum 9 Year<\/a><\/h2>\n

This rum is made from sugarcane harvested from Provincia de Herrera in the interior of Panama, which is then turned into molasses. Using yeasts extracted from pineapples, fermentation and distillation take place at the San Carlos distillery, where the humid climate is perfect for creating and aging rum. The full lineup includes a clear three-year rum to one aged for 23 years, but the Panam\u00e1-Pacific Rum 9 Year is a perfect middle ground for bartenders like Gaby.<\/p>\n

\u201cIt\u2019s distilled in copper and rested in ex-bourbon barrels then aged in Tennessee whiskey barrels, which brings out fragrant caramel and vanilla notes,\u201d she says. Can you mix it in cocktails? Absolutely. Make a palmetto with 2 oz. of Panam\u00e1-Pacific Rum 9 Year, 1 oz. of Italian vermouth and 2 dashes of Angostura bitters. Stir with ice and serve up.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Cl\u00e9mentvia merchant<\/span><\/span>\n<\/p>\n

Cl\u00e9ment Rhum Blanc<\/a><\/h2>\n

One of the preeminent producers of rhum agricole on the island of Martinique, Rhum Cl\u00e9ment was first established in 1887 by Homere Cl\u00e9ment, a political icon who is also considered the \u201cgodfather of rhum agricole.\u201d Thought to be the first Black man to receive a doctorate of medicine in France, he was the first to start using pressed sugarcane juice instead of molasses for making rum. Today you\u2019ll find the brand on the shelves of bars like Rumba in Seattle, La Descarga<\/a> in Los Angeles, and many tiki-drink havens across the country.<\/p>\n

Unoaked, the white rhum sits in stainless steel tanks for six months, which helps retain its vegetal (think: cut grass and green beans) and naturally sweet qualities. It\u2019s absolutely perfect for mojitos, pina coladas<\/a> and daiquiris.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n<\/section>\n

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\"Brugalvia merchant<\/span><\/span>\n<\/p>\n

Brugal 1888 Doblemente A\u00f1ejado<\/a><\/h2>\n

Crafted in the Dominican Republic, this sipping rum is the result of a double aging process in bourbon and sherry casks. It has notes of vanilla and toffee, cocoa and typical warm spices you get from oak barrels. This rum is smooth, full of flavor and perfectly balanced. With deep amber hues and well-rounded flavors, it\u2019s great served on its own with or without ice. But it\u2019s also good for spirit-forward cocktails like a rum Negroni.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Copallivia merchant<\/span><\/span>\n<\/p>\n

Copalli Rum<\/a><\/h2>\n

This organic fresh sugarcane rum is crafted in the heart of the rainforest in Southern Belize at the Copal Tree Distillery, adjacent to the Copal Tree Lodge and its 3,000-acre organic farm. The whole operation is designed to run on biomass in a zero-impact facility.<\/p>\n

All three Copalli rums are made with heirloom sugarcane, pure canopy water and yeast\u2014and that\u2019s it. The white rum is distilled in pot and column stills, then rested in stainless steel. Named Best in Show of all Rums at the 2022 TAG Spirits Competition, it\u2019s smooth enough to drink straight on the rocks, but really shines in something like a daiquiri.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Wrayvia merchant<\/span><\/span>\n<\/p>\n

Wray & Nephew White Overproof Rum<\/a><\/h2>\n

A sister brand of Appleton Estate, Wray & Nephew was started back in 1825 by John Wray, a bar owner and businessman, and further developed by his nephew, Charles Ward, an entrepreneur.<\/p>\n

The White Overproof Rum, the most popular rum in Jamaica according to Liquor.com<\/a>, contains an astounding 63% alcohol and is traditionally served with a bit of water or grapefruit soda. A few drops of this overproof also make a great finishing touch to tiki cocktails<\/a>.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n<\/section>\n

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\"Canerock\"via merchant<\/span><\/span>\n<\/p>\n

Canerock<\/a><\/h2>\n

When you\u2019re ready to move beyond Captain Morgan but don\u2019t want to give up the deliciousness of spiced rum, Canerock is a good next step. A blend of traditional rums from two legendary distilleries\u2014Long Pond, established in 1753, and Clarendon, established in 1755\u2014this dark amber rum gets infused with spices like ginger, nutmeg and cinnamon. It\u2019s finished in ex-sherry casks, which lend sweet vanilla notes and delicate oak tannins.<\/p>\n

While his rum library is vast and seemingly endless, Rob Burr keeps track of newcomers like this Jamaican spiced rum. \u201cIt breaks the mold for the category with a well-aged, oak-rich base infused with a delicious blend of natural spices and flavors,\u201d Rob says.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Equianovia merchant<\/span><\/span>\n<\/p>\n

Equiano Rum<\/a><\/h2>\n

The world\u2019s first Afro-Caribbean rum, Equiano is a blend of aged molasses rums from Mauritius and Barbados. The rum first matures in Cognac casks in Mauritius, an East African country in the Indian Ocean, then it\u2019s blended with rum from the award-winning Foursquare Rum Distillery in Barbados. There, it\u2019s aged in ex-bourbon casks, then finished in white American oak.<\/p>\n

With no additives, sugar or spices added, this rich and deeply flavored rum is special but reasonably priced so you can feel good about sipping it on the regular.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Clairinvia merchant<\/span><\/span>\n<\/p>\n

Clairin Sajous Rum<\/a><\/h2>\n

Haiti\u2019s fresh sugarcane rum is slowly making its way onto American bar shelves and carts. Like rhum agricole and cachaca, clairin is made with fresh-pressed sugarcane juice versus molasses. Clairin isn\u2019t\u00a0just rum, says <\/span>Liquor.com;<\/span><\/a> it\u2019s a cultural emblem of Haiti.<\/span> Michel Sajous produces Clairin Sojus<\/span><\/a> at his Distillerie Chelo in the northern high village of Saint Michel de L\u2019Attalaye. There, the organic sugarcane is cultivated and pressed with wild yeasts, then distilled in a pot still.<\/p>\n

For Gaby, it\u2019s a favorite type of rum for a classic mojito. \u201cThe bold aromas of grass, herbs, green apples and fresh-pressed sugarcane really shine through,\u201d she adds.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n<\/section>\n

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\"Elvia merchant<\/span><\/span>\n<\/p>\n

El Dorado 12 Year Old<\/a><\/h2>\n

Made by Demerara Distillers of Guyana, the country\u2019s last remaining distillery, El Dorado is an elegant, award-winning rum prized by aficionados, bartenders and casual sippers alike. Distilled in coffee and double-wooden pot stills, and aged for 12 years in whiskey and bourbon barrels, it has a rich mouthfeel, a mellow sweetness and hints of fruit flavors and spice.<\/p>\n

Serve this one neat, on the rocks or let it bring out the best of your favorite rum-based cocktail.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n

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\"Worthyvia merchant<\/span><\/span>\n<\/p>\n

Worthy Park Single Estate Reserve Rum<\/a><\/h2>\n

This traditional Jamaican rum consistently wins awards across the board. Single estate means it\u2019s all batch-distilled, aged, blended and bottled on-site at the distillery, which sits in the heart of Lluidas Vale surrounded by mountain ranges and lush and fertile terrain. The rums used in the blend are aged between 6 and 12 years, each selected for its unique complexity and distinctive taste.<\/p>\n

With no additives or dyes, the Single Estate Reserve rum has a natural light amber color and a fruity nose with hints of banana, pineapple and more. On the palate, it\u2019s sweet with vanilla and honey, a bit of toasty oak and spices like nutmeg. This is a pleasant rum to sip straight.<\/p>\n

Shop Now<\/a><\/p>\n<\/p><\/div>\n<\/section>\n

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\n\t\tOriginally Published: March 23, 2023\t<\/p>\n

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\n Johnathon Klemp<\/p>\n","protected":false},"excerpt":{"rendered":"

When it\u2019s time to go beyond the basics for your mojito, pina colada and daiquiri\u2014or you just want to find a new and unique spirit to sip\u2014these are the best rums to drink now. Our editors and experts handpick every product we feature. We may earn a commission from your purchases. VIA MERCHANT No longer […]<\/p>\n","protected":false},"author":1,"featured_media":621309,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26148,534],"tags":[],"class_list":{"0":"post-621308","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-drink","8":"category-financial"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/621308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=621308"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/621308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/621309"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=621308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=621308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=621308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}