Rum-Bar White Overproof Rum

Rum-Bar Overproof is the rum built to take on Wray & Nephew — and a Rum Ratings head-to-head gave it the slight edge neat. Worthy Park Estate in the St. Catherine hills of Jamaica has grown cane since 1670 and made rum since 1741; it stopped in 1962 amid a postwar glut and, after the Clarke family built a state-of-the-art distillery in 2005, relaunched in 2007 with this bottle as its first release, aimed squarely at the island's best-selling white overproof. It's 100% pot-still rum: molasses from the estate's own cane, fermented and distilled on an 18,000-liter Forsyth double-retort copper pot still, unaged, and bottled at 63% ABV with no additives. Rum Ratings' comparative taster found caramelized banana, olive, grass, and pepper on the nose, olive brine, lime, and faint cigarette with water, an oily palate that turns creamy with vanilla and ginger once diluted, and a dry, walnut finish — creamier than Wray, which is spicier, and his slight preference. Another calls it the alternative to Wray for the cabinet and says the taste is very similar. The Lone Caner calls it the Appleton-slaying overproof that muscled Worthy Park into the market. Honest note: 126 proof of pot-still Jamaican demands water or a mixer. For a Ti' Punch riff, a Rum Fire-style Wray and Ting, a Zombie, a Daiquiri with a backbone, or a Jamaican rum punch, it's Worthy Park's white heat. Since 1670.

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