JAMAICA
Jamaica’s rum identity is forged from limestone aquifers, tropical heat and an unapologetic approach to fermentation. The “Jamaica Rum” geographical indication, registered in 2016, anchors origin and method: distillation must happen on the island, and both column stills and copper pot stills are permitted—often with double retorts that amplify congeners. Long, sometimes open ferments, dunder-driven practice and deliberate ester management define a style that is technically legible yet culturally rooted. Tropical maturation accelerates cask interaction, turning time into structure. Whether blended or single distillery, the island treats process as heritage.JAMAICA
Jamaica’s rum identity is forged from limestone aquifers, tropical heat and an unapologetic approach to fermentation. The “Jamaica Rum” geographical indication, registered in 2016, anchors origin and method: distillation must happen on the island, and both column stills and copper pot stills are permitted—often with double retorts that amplify congeners. Long, sometimes open ferments, dunder-driven practice and deliberate ester management define a style that is technically legible yet culturally rooted. Tropical maturation accelerates cask interaction, turning time into structure. Whether blended or single distillery, the island treats process as heritage.
