White Overproof
Rum-Bar
Rum-Bar White Overproof is a blend of three of our unaged rums and is distilled in a 100% copper pot still built in Scotland. The flagship rum of the Rum-Bar range, this is a true taste of Jamaica. In accordance with the Jamaican Rum Standard, no additives are used in the blending of this rum. White Overproof is Rum-Bar’s signature expression and the benchmark of Jamaican rum producers.
Tech Details
| Type | Rum |
|---|---|
| Variety | Unaged |
| Volume | 750 mL 200 mL 1000 mL |
| ABV | 63% |
| Country of Origin | Jamaica |
| Appearance | Crystalline |
Tasting Notes
| Aroma | Ripened bananas, exotic fruits and grass. |
|---|---|
| Flavor | Explosion of papaya and bananas. |
Awards
Silver
Rum-Bar
Rum-Bar Silver offers the full Jamaican rum flavor, but at an approachable 40% abv. To craft this rum, we blend three different unaged rum marks, with fermentation times ranging from 30 hours up to 3 weeks. Our rum is distilled in a 100% copper pot still built in Scotland. In accordance with the Jamaican Rum Standard, no additives are used in the blending of this rum.
Tech Details
| Type | Rum |
|---|---|
| Variety | Unaged |
| Volume | 750 mL 200 mL 1000 mL |
| ABV | 40% |
| Country of Origin | Jamaica |
| Appearance | Crystal Clear |
Tasting Notes
| Aroma | Ripe bananas and mango. Light vanilla aroma, turning vegetal. |
|---|---|
| Flavor | Big fruit dominates. Honey and banana lead the way, followed by stewed tropical fruit, vanilla, and black pepper. |
| Finish | As the flavors in the profile fades a dynamic mineral rich taste forms in the finish. |
Awards
Gold
Rum-Bar
Tropical aging at the Worthy Park Estate, located in the geographical center of Jamaica, contributes to the maturity that gives this rum its full flavor. Rum-Bar Gold is a blend of rums, all aged for a minimum of 4 years in once used, American white oak, ex-bourbon barrels. Our rum is distilled in a 100% copper pot still built in Scotland. Tasting Notes: Sweet notes of stewed apples and banana, followed by custard and light vanilla. Fruit dominates the palate while the four years of aging results in a long, mellow finish.
Tech Details
| Type | Rum |
|---|---|
| Variety | Aged |
| Volume | 750 mL 200 mL 1000 mL |
| ABV | 40% |
| Country of Origin | Jamaica |
| Appearance | Glowing Amber |
Tasting Notes
| Aroma | Sweet notes of stewed apples and banana, followed by custard and light vanilla. |
|---|---|
| Flavor | Lots of banana with caramelized pineapple and mango. More vanilla and plenty of spice. |
| Finish | Four years of aging results in a long, mellow finish. |
Awards
Rum Cream
Rum-Bar
Rum-Bar Rum Cream is made using real cream, blended with our flagship Rum-Bar Rum and select spices, to give you a rich, velvety, and delicious rum cream. Enjoy chilled on the rocks, in your coffee, or even over your favorite dessert.
Tech Details
| Type | Cream Liqueur |
|---|---|
| Variety | Liqueur |
| Volume | 750 mL |
| ABV | 15% |
| Country of Origin | Jamaica |
| Appearance | Milk Chocolate |
Awards
From cane field to bottle, Rum-Bar rums are made at the historic Worthy Park Estate, located in St. Catherine Parish, Jamaica. Sitting 1,200 feet above sea level, the estate encompasses more than 9,000 acres of land.
These tiny watering holes dotting the roadsides provide relief from the sun and a community gathering place. Most rum bars keep it simple, serving up white overproof rum with simple mixers, like fresh juice or soda.
The Worthy Park Estate was patented in 1670 by English Lieutenant Francis Price, who served in Cromwell's army in its defeat of Spain to capture Jamaica for the British. Since that time, only four families have owned the historic Estate.
History
1670
Founded
First patented by Francis Price, a lieutenant in the British army who served under Cromwell's when they captured Jamaica from Spanish control.
1720
Sugar Cultivation
Commercial cultivation of sugar cane began in 1720 and has continued unabated to this day.
1741
Rum Production
First ever record of rum production at Worthy Park was in 1741, predating any Jamaican distilleries still in operation.
1918
Clarke Family
Only four families have owned the estate. The Clarke family has owned and operated it since 1918.
1962
Rum Production Ceases
Production of rum ceased in the early 1960's under agreement with the Spirits Pool Association of Jamaica due to overproduction of Jamaica rum.
2005
New Distillery Built
In 2005, Worthy Park breathed new life into the estate by building a state-of-the art distillery to resume its tradition of rum production.
100% of the sugar cane used to create the molasses, is grown either on the Estate, or on one of three nearby properties leased for cane cultivation by Worthy Park. Thus, the aromas and flavors in our rums truly reflect the growing conditions and production processes at Worthy Park Estate.
Sugar cane cultivation is the backbone of rum production.
Most distilleries in the Caribbean have no way to track their molasses source.
From planting, to harvest, to refining, Worthy Park controls every aspect of sugar production on the Estate, meaning the end product is guaranteed to be 100% Jamaican.
Efficiency
Worthy Park's dedication to efficiency applies to all aspects of the business, including cane cultivation, sugar production, and rum production. Worthy Park has been rated the No. 1 sugar factory in the Caribbean for efficiency, every year since 1968.
This also means that, for each ton of cane harvested, Worthy Park yields the most sugar.
Annual Mill Production
Average 210,000 tons annually.
Record in 2017 of 261,616 tons.
Sugar Production
Average 24,000 tons annually.
Record in 2014 of 27,656 tons.
Molasses
Average 8,000 tons per annually.
Record in 2017 of 9401 tons.
Truly Jamaican
Rum-Bar is one of the most popular rum brands on the island of Jamaica.
White Overproof rum is the top selling style of rum in Jamaica.
Many local bars are "branded" with the Rum-Bar banner.
Our Team
Gordon Clarke
Co-Managing Director
Gordon Clarke represents the 4th generation of the Clarke family, who have owned Worthy Park since 1918. In 2005, Gordon was the driving force behind the construction of the new Worthy Park distillery, which reclaimed the heritage of rum production on the estate that dates to 1741.
Alex Kong
Director of Export Sales
After spending his childhood visiting his family in Jamaica, Alex moved to the island permanently in 2005. He joined Worthy Park Estate in 2015 in order to expand the global footprint of Worthy Park rums. He has traveled the world preaching the gospel of Jamaica rum, becoming a respected authority and educator in the rum category.
Rum-Bar Gold
Our Aging Process
With a minimum of four years in the barrel, Rum-Bar Gold is aged exclusively at the Worthy Park Estate, in the geographical center of Jamaica. The high humidity, warm days, and cool nights, result in a rapid aging process, allowing our rums to develop rich, deep flavor profiles at younger ages. Due to the tropical aging environment, we often lose 4-6% annually as the Angel's Share.
95% of our barrels are once-used, American White Oak, previously filled with American whiskey from Tennessee.
Complete Tool-Kit of Rums
Tropically aged
to perfection at a minimum of 4 years.
Rich, complex, and fruity, with no sugar added.
Perfect for sipping neat, or used as a base spirit to add depth to rum cocktails.
Jamaican rum is an essential component of tropical and tiki cocktails.
Big and flavorful
unaged rum.
Adds punch and backbone to any cocktail.
Use as a base spirit on its own, or as a split base, to complement other spirits in the cocktail.
At 63% abv, please enjoy responsibly.
All-purpose white rum,
Rum-Bar Silver is ideal as a go-to standard that takes every cocktail up a notch in flavor.
Significant ester content at a restrained 40% abv.
Perfectly combines the signature flavors of Jamaica rum in a lighter body, versatile rum.
Our Pot Still
Custom built by Forsyths in Scotland - the industry leader in pot-still manufacture.
100% Copper.
Traditional Jamaican double retort, three vessel design (pot, low wine retort, and high wine retort).
Operates on a batch system with a 5-6 hour cycle.
Heated by an external source (i.e. steam), rather than coils inside the still.
Primer on the Double Retort Pot-Still
Wash is placed in pot-still
During pot distillation, we put a batch of fermented molasses wash into our Forsyths copper pot-still. We seal the pot and heat it using an external calandria. As the wash heats up, the alcohol in the liquid boils first (because alcohol boils at a lower temperature than water) and turns to vapor. The vapors are a mix of alcohol, congeners, and other compounds that provide flavor and aroma. The alcohol vapors rise up into the head of the still, then are drawn off through the goose neck, into the low-wine retort.
Low-wine retort
The vapors enter the low wine retort, mingling with and heating the alcoholic liquid inside. The liquid in the low-wine retort is approx. 30%, exiting at approximately 60% abv.
High-wine retort
The process is repeated in the high-wine retort, heating the alcoholic vapors, separating them from remaining water, flowing into the condenser at 85-87% abv.
Condenser
Finally, the alcoholic vapors are condensed at the last stage of distillation, with rum exiting the still at 85-87%.
Why Copper?
Pot stills are almost always made of copper. Copper strips most of the sulfur from a distillate. Sulfur arises naturally in the fermentation process. Sulfur reacts with copper to form copper sulfate, which separates from the distillate, removing the sulfur aromas from the final product. It lends a sour taste to spirits, so it's best to remove it.
Pot-Still
Pot-Still distillation is a hallmark of Jamaican Rum. Also called "batch" distillation, using a copper pot still allows more congeners and esters into the rum, resulting in a concentration of flavors. Many rum producers blend column still rums, which in many cases are lighter in body and more neutral in flavor, with smaller amounts of pot-still rum that bring the desired weight and flavor to the blended expression. Worthy Park, however, only uses pot still distillation, true to the Jamaican heritage.
VS.
Column Still
"Continuous distillation" in traditional column stills and/or multi-column industrial stills, is common among Caribbean rum producers. There are various types of column still, but the process basically consists of the fermented molasses wash being fed into the top of a vertical column still containing plates that are spaced out. As the wash is heated in the column, it vaporizes, separating the more volatile alcoholic vapors from the less volatile water. The water, along with many of the flavorful congeners (ethyl, esters, etc.), condense and collect at the bottom of the still. Use of column stills often result in neutral rums with lighter body, though not always.
Congeners & Esters
During the distillation process, chemical compounds called congeners (e.g. esters, tannins, methanol, fusel alcohols) evaporate along with the alcohol while heating in the still, mingling with the liquids, impacting the flavors in the rum. Pot-still distillation allows for higher concentration of congeners in the final spirit.
Esters are a specific type of congener that result in the round, fruity notes typical in many Jamaican rums. In rum production, the acidity of the fermented wash greatly impacts the ester levels. Rum producers often use fermentation techniques, such as temperature controls and specific yeast strains, to impact ester counts that, in turn, affect the flavor of the distillate. Aging in barrels can also affect the concentration of esters in the rum.
Worthy Park uses three different types of yeast, as well as controlled and uncontrolled temperatures during fermentation, to create five specific rum marks, each with a different ester count.
Our Rum Marks
| Mark at 85% abv | Ester Count (ppm) |
|---|---|
| WPEL (extra light) | 30-60 |
| WPL (light) | 60-119 |
| WPM (medium) | 120-239 |
| WPH (heavy) | 240-360 |
| WPE (high ester) | 600-800 |
* These five marks are blended masterfully to create the Rum-Bar range.
No Additives
More than ever, bartenders are looking for spirits that stand out in a cocktail, without the use of artificial coloring or flavor additives. According to the CARICOM Rum Standard, Jamaican Excise Act, and Jamaica Rum GI, caramel color and water are the only additives allowed in the production of Jamaican rum. True to these standards, Rum-Bar rums contain no added sugar or flavorings, and only minimal caramel in Rum-Bar Gold to maintain consistency across bottlings.
Why Rum-Bar?
100% Family-Owned by Jamaicans
100% Estate-Grown Cane
100% Estate-Produced Molasses
100% Pot-Still Distillation
100% Tropical Aging
100% Jamaican
Perfect for Cocktails
Just Enough Funk
Rum-Bar offers bartenders the real flavor of Jamaican rum, striking a balance between Jamaican "funk" resulting from the use of pot-stills, and fruit-forward flavors that translate into amazing cocktails.
Tiki and Tropical on Trend
Perfect for the current trend toward tiki and tropical-style (i.e. citrus-forward) rum cocktails. With three different unique expressions, Rum-Bar offers the essential "tool kit" for base rums for every bar program.
Banana Daiquiri
by Matt Belanger, bartender at Death & Co. in New York
| Ingredients | |
|---|---|
| .75 oz. | Giffard Banane du Bresil |
| 1.75 oz. | Rum-Bar Gold |
| .25 oz. | Rum-Bar White Overproof |
| .75 oz. | Fresh Lime Juice |
| .25 oz. | Simple Syrup |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously and double strain into a coupe glass. |
| Garnish |
|---|
| No garnish necessary |
Piña Colada
| Ingredients | |
|---|---|
| 1.5 oz. | Rum-Bar Gold |
| .75 oz. | Giffard Caribbean Pineapple |
| .75 oz. | Coco Lopez |
| .75 oz. | Fresh Lime Juice |
| .25 oz. | Rum-Bar White Overproof |
| Method |
|---|
| Combine all ingredients together before before adding ice. |
| Pour into a blender. |
| Add ice, cover blender, and blend until slushie. |
| Garnish |
|---|
| Pineapple fronds |
Rum Old Fashioned
| Ingredients | |
|---|---|
| 2 oz. | Rum-Bar Gold |
| 0.5 oz. | Simple syrup (2:1 ratio) |
| 2 dashes | Aromatic Bitters |
| Method |
|---|
| Combine all ingredients in a rocks glass with ice. |
| Stir briefly. |
| Garnish |
|---|
| Orange Peel |
| Brandied Cherry |
| Equipment |
|---|
| Rocks glass |
Jamaican Rum Punch
| Ingredients | |
|---|---|
| 2 oz. | Rum-Bar Silver |
| .75 oz. | Fresh Lime Juice |
| .75 oz. | Giffard Grenadine Syrup |
| .75 oz. | Fresh Pineapple Juice |
| .75 oz. | Fresh Orange Juice |
| 1 Pinch | Freshly Grated Nutmeg |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously, then doublestrain into a rocks glass over ice. |
| Garnish |
|---|
| Pineapple wedge |
| Equipment |
|---|
| Rocks glass |
Daiquiri d’Espelette
| Ingredients | |
|---|---|
| 1.0 oz. | Giffard Piment d'Espelette |
| 1.0 oz. | Rhum Clément Canne Bleue |
| .50 oz. | Rum-Bar White Overproof |
| .75 oz. | Fresh Lime |
| .25 oz. | Simple Syrup |
| Method |
|---|
| Shake ingredients together and strain over ice |
| Garnish |
|---|
| No garnish necessary |
Espelette Old Fashioned
| Ingredients | |
|---|---|
| 2.0 oz | Rum-Bar Gold |
| .75 oz | Giffard Piment d'Espelette |
| 2 dashes | Mole Bitters |
| Barspoon | Demerara Syrup |
| Method |
|---|
| Stir ingredients together in a rocks glass with ice. |
| Garnish |
|---|
| Orange peel |
| Brandied cherry |
| Equipment |
|---|
| Rocks glass |
Mai Tai
A revived version of the iconic 1940s cocktail that is a staple of the tiki canon of cocktails.
| Ingredients | |
|---|---|
| 1.0 oz. | Rum-Bar Gold |
| 1.0 oz. | Rum-Bar Silver |
| .50 oz. | Giffard Curaçao Triple Sec |
| .50 oz. | Giffard Orgeat |
| .75 oz. | Fresh Lime Juice |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously. |
| Strain into a rocks glass over fresh ice. |
| Garnish |
|---|
| Flower |
| Mint |
| Equipment |
|---|
| Rocks glass |
Planters Punch
| Ingredients | |
|---|---|
| 2.0 oz. | Rum-Bar Gold |
| 0.5 oz. | Giffard Grenadine Syrup |
| 0.75 oz. | Pineapple Juice |
| 0.5 oz. | Orange Juice |
| 0.5 oz. | Fresh Lime Juice |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake, then strain into a tall glass over fresh ice. |
| Garnish |
|---|
| Pineapple wedge |
Golden Kola
A modern twist on a revered flavor combination. Rich, tropically aged Rum-Bar Gold combines effortlessly with the spicy notes of Q Kola, in a time-honored classic highball
| Ingredients | |
|---|---|
| 2.0 oz. | Rum-Bar Gold |
| 3 - 4 oz. | Q Kola |
| Method |
|---|
| Combine ingredients over ice. |
| Add a lime wedge for garnish. |
| Garnish |
|---|
| Lime Wedge |
Light ‘N Stormy
Simple, delicious, and refreshing, this 2-step highball combines the full flavor of Jamaican rum with the ginger and citrus flavors of premium Q Ginger Beer Light.
| Ingredients | |
|---|---|
| 1.5 oz. | Rum-Bar Silver |
| 3 - 4 oz. | Q Ginger Beer or Q Ginger Beer Light |
| Method |
|---|
| Combine ingredients over ice. |
| Add a lime wedge for garnish. |
| Garnish |
|---|
| Lime Wedge |
Overproof Daiquiri
A simple, delicious, refreshing classic, amped up with white overproof rum.
| Ingredients | |
|---|---|
| 1.5 oz. | Rum-Bar Overproof |
| .75 oz. | Lime Juice |
| .50 oz. | Simple Syrup |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously and strain into a chilled coupe glass. |
The O.G
An elevated version of the most popular cocktail in Jamaica. This Jamaican highball combines Overproof rum and premium Q Grapefruit soda
| Ingredients | |
|---|---|
| 2.0 oz. | Rum-Bar White Overproof |
| 3 - 4 oz. | Q Grapefruit |
| Method |
|---|
| Combine ingredients over ice. |
| Add a lime wedge for garnish. |
| Garnish |
|---|
| Lime Wedge |
Scorpion Kick
| Ingredients | |
|---|---|
| 1.5 oz. | Rum-Bar Silver |
| 0.75 oz. | Lime Juice |
| 0.5 oz. | Giffard Cacao Blanc |
| 0.25 oz. | Simple Syrup |
| Method |
|---|
| Combine ingredients together with ice in a shaker. |
| Shake and strain into a chilled cocktail glass. |
Passionfruit Daiquiri
| Ingredients | |
|---|---|
| 2.0 oz. | Rum-Bar Silver |
| 1.0 oz. | Giffard Fruit de la Passion |
| 1.0 oz. | Fresh Lime Juice |
| Method |
|---|
| Combine ingredients in a mixing tin with ice. |
| Shake, then strain into a chilled cocktail glass. |
Planter’s Punch
A historical recipe that represents the flavors of the Caribbean.
| Ingredients | |
|---|---|
| 2.0 oz. | Rum-Bar Gold |
| .75 oz. | Pineapple Juice |
| .50 oz. | Orange Juice |
| .50 oz. | Fresh Lime Juice |
| .25 oz. | Grenadine |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake vigorously and strain into a highball glass over fresh ice. |
| Garnish |
|---|
| Pineapple wedge and fronds. |
Tropicana
| Ingredients | |
|---|---|
| 2.0 oz. | Rum-Bar Silver |
| 0.75 oz. | Giffard Coconut Syrup |
| 0.75 oz. | Pineapple Juice |
| 0.5 oz. | Fresh Lime Juice |
| Method |
|---|
| Combine ingredients in a shaking tin with ice. |
| Shake, then strain into a chilled coupe glass. |
Paradiso
| Ingredients | |
|---|---|
| 2.5 oz. | Rum-Bar Gold |
| 0.5 oz. | Giffard Coconut Syrup |
| 2 dashes | Elamakule Bitters |
| Method |
|---|
| Combine ingredients in rocks glass over ice. |
| Stir together until chilled, about 15 seconds. |
| Garnish with orange peel and brandied cherry. |
| Garnish |
|---|
| Orange peel |
| Brandied cherry |
Jamaican Daiquiri
| Ingredients | |
|---|---|
| 2.0 oz. | Rum-Bar Silver |
| 0.75 oz. | Lime Juice |
| 0.5 oz. | Cane Syrup |
| Method |
|---|
| Combine all ingredients in a shaker with ice. |
| Shake and strain into a chilled cocktail glass. |
| Garnish with a lime wheel. |
| Garnish |
|---|
| Lime wheel |