The sugar trade was a cornerstone of the British Empire and in 1802 London's West India Docks, was built solely to process the vast amounts of sugar and rum arriving from British colonies and particularly Jamaica. For generations England was Jamaica's best market for rum and for this reason the world went to London to source the finest products.
Smith & Cross can trace its lineage to 1788 laying claim to being one of England's oldest producers of sugar and spirits. Over time, the firm and its partners became prominent handlers of Jamaica rum, with extensive cellars along the banks of The River Thames.
Throughout the 19th century and into the early 20th century, Jamaica Rum became revered for its deep, full flavours and pleasing aromas. It was not until the 1950s that the more familiar light and sweeter styles were introduced.
This rum represents the distinctively flavourful and aromatic style that made Jamaican rum famous. Containing only heavier bodied Wedderburn and medium bodied Plummer pot still distillates, famous for their notes of exotic fruits and spice and fermented using a local strain of yeast indigenous to Jamaica, Smith & Cross delivers a tour de force of flavour and complexity that historically made Jamaica Rum a cornerstone of many classic drinks. Here we offer a blend of approximately equal parts Wedderburn and Plummer, the former aged for less than a year, and the latter blended from rums that have spent between 18 months and 3 years in white oak barrels.
This rum is blended at 57% ABV ( or 100° English proof).
This was the traditional strength required by the British Royal Navy. At this proof a spill of the spirits would not prevent gunpowder from igniting.
Tasting and Serving Guidance
The nose is extremely aromatic and pungent with hints of alcohol that you would expect from this 57% ABV Jamaican pot still rum. Pineapple and ripe banana combine with more intense notes of tobacco, cocoa, cloves, cinnamon and spice to give a very intense nose.
A real burst of flavour hits your tongue as it is tantalised by the high alcohol and intensity of the pot still distillates. Initially sweet, sugar and caramel notes dominate, this sweetness then gives way to the intense fruit notes from the nose but this time with more developed character of prunes, sultanas and caramelised orange peel before more leathery, spicy, vanilla and tobacco notes take over.
A long, long, warming finish driven by the high alcohol, sweet and spiciness.
The great tradition of this style is reflected in the famous drink recipes that call specifically for Jamaica rum. Make no mistake, this is not a sipping rum by contemporary standards. We suggest exploring the profile first in the Jamaica Rum Daiquiri and from there to other classics.
