Naga is the brand that put Indonesian rum on the map, and the history it draws on is older than rum itself in the Caribbean. Sugarcane has grown on Java for thousands of years, and by the 1600s the island's capital, Batavia, today's Jakarta, was where the Dutch East India Company produced Batavia Arrack, the cane-and-red-rice spirit that filled Europe's punch bowls for two centuries before Jamaica and Barbados took over the trade. Naga revives that lineage with molasses rum distilled on Java and matured in the equatorial heat, where evaporation runs several times faster than in a Scottish warehouse and a young rum picks up depth quickly. The house style is warm and spice-driven, with honey, tobacco, tropical fruit, and baking spice, and the bottles are dressed in the naga, the serpent-dragon of Javanese mythology. The range runs from Malacca, an aged rum macerated with Indonesian spices and citrus such as kumquat, lemongrass, and coriander, to the Siam Edition 10 Year Old, the aged flagship bottled without chill filtration or added color. All are 40% ABV and made for drinkers who've worked through the Caribbean and want somewhere new to go.

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