An island-by-island guide to Caribbean rum

Rum is intricately woven into the fabric of West Indian culture. But it’s so much more than a free-flowing libation—it’s a communal experience. Whatever the occasion—christening, funeral, or carnival season—rum is practically essential. I was born and raised in St. Lucia, where a trip to the kabawé (rum shop) begets the familiar sounds of dominoes being slapped down on wooden tables and the raucous jeers that follow a “sapat” (a 6-0 drubbing) as conversations about the latest cricket match result bubble in the background. Depending on the neighborhood, this public sphere doubles as a makeshift convenience store for last-minute purchases of tuna or blue soap, too.

So why is rum so pervasive in these parts? The Caribbean was blessed with the perfect climate for growing rum’s key ingredient: sugarcane. (Molasses is the primary component in most rums, which is distilled from fermented sugarcane by-products.) As a result, the region has been producing some of the world’s finest and most complex rums since the 17th century. Whether it's the smooth, versatile white rums ideal for cocktails or the aged dark rums enjoyed neat or on ice, the Caribbean's slate of rums is as diverse as it is superb.

I may be biased—I think St. Lucia’s best spice rum might be made by my friend’s hairdresser Melita, who sells her supply at her salon in Castries, much to the delight of her customers—but there’s a whole lot of excellent rum to explore and imbibe on these tropical islands. Here’s an island-by-island guide of how you can sample the liquid gold during your next Caribbean getaway.

Barbados’ roots are steeped in sugarcane production, and the island is touted as the birthplace of rum. Legend has it that the word “rum” even originated here—though its first use is up for debate. Some say boisterous sailors overindulging in Bridgetown taverns were termed “rumbustious,” while another theory suggests it’s a nod to Rumbullion, a drink made from sugarcane stalks. No matter the etymology, one thing’s for sure: Mount Gay established the world’s first rum distillery in 1703, making it the oldest commercial operation in the world—one that you can still visit today.

Where to try it: As an icon in the rum world, Mount Gay should be your first stop on a Barbadians rum tour. You have two options: the open-air visitors center in Bridgetown or the distillery itself in St. Lucy, about 40 minutes north. At the visitors center, you can sip on samples of the premium rum in the tasting room or try your hand at crafting cocktails with a master mixologist. And at the distillery, you’ll get to see the vats, distilling house, and more, alongside a walk-through of the production process and a tasting, of course. (Bonus: transport to both the visitors center and the distillery is free from most Bridgetown hotels.)

The River Antoine Estate has been producing rum since 1785, making it the oldest distillery in Grenada. And while there are older distilleries in the Caribbean, most have upgraded to more modernized machinery. At River Antoine, you'll find the oldest functioning water mill in the Caribbean—acquired from a British machinery firm in 1840—to press its sugarcane and make its Rivers Royal rum. Flavor-wise, the distillery’s offerings are similar to Martinque’s rhum agricole, but this spice isle icon is a powerful 69- to 75-percent proof, which Grenadians swear wards off hangovers.

Where to try it: Grenada’s oldest rum purveyor has opened up the historic estate for guided tours and tastings. Let rum experts lead you around the facility to learn about the rum-making process before sampling flights.

It’s not often that rum is distinguished by a terroir, but Appleton rum is one of those rarities. The Appleton Estate is one of the oldest producers in Jamaica, making its rum from sugarcane harvested on over 11,000 acres in the expansive Nassau Valley. Its rums are processed using a special copper pot still, which delivers a noticeable hint of orange peel in its flavor. It’s a favorite around the world, and it’s uncommon to enter a Jamaican home and not spot the signature, curvaceous Appleton bottle.

Where to try it: To see the Appleton Estate IRL, book a spot on the 1.5-hour Joy Spence Appleton Rum Experience (named after the world’s first female master blender). You’ll be greeted with a cocktail before embarking on a multi-sensory tour of the manicured estate that takes you to the distillery and aging house before you finish with a three-rum flight. (Note: the estate is about a two-hour drive from both Montego Bay or Kingston, so coordinate a driver with your hotel or go on your own if you’ve rented a car.)

The French Caribbean island of Martinique is known for its famed active volcano, Mont Pelée—and for producing world-class rum, called rhum agricole. Although only two percent of the world's rum originates from Martinique, local brands are renowned for their distinct distillation process, which uses pure sugarcane juice instead of molasses (like you’d find at Appleton and Mount Gay). Unlike others you might find mixed into a cocktail or rum punch, rhum agricole is best sipped neat, like a good vintage brandy.

Where to try it: Distillerie La Favorite (est. 1842) is one of Martinique’s two family-run distilleries. Take the free, self-guided tour of the small factory, which takes you through the bustle of the active machinery and ends with a tasting. Its white rum, with notes of citrus, is arguably the best on the island. L'Habitation Clément (est. 1917) in Le François is a museum fashioned from a converted rum distillery and after a tour, you can get a taste of a variety of Martinique’s rhums.

The spirit of Saint Lucia is Bounty Rum—or at least, that’s what the earworm of a jingle from my childhood would have you believe. The rum that inspired the ditty is still arguably the most popular on the island, with a ton of varieties, including white, dark, gold, spiced, lime, and my beloved coconut. The spiced liquor is the standout, though, and a take on the pungent but aromatic local spice rum concoction of white rum, bois bande, cinnamon, cloves, nutmeg, vanilla, coconut, star anise, bay leaves, and a myriad of other spices.

Beyond Bounty Rum, the award-winning Chairman's Reserve is the liquor of choice for a proper rum and coke or chased with coconut water. But don’t worry, the competition between the two doesn’t run deep—both rum brands are crafted by St. Lucia Distillers.

Where to try it: The Rhythm of Rum Tour takes visitors to the Roseau Valley, where rum production dates back over 100 years. You'll see the entire rum-making process—from molasses to fermentation to casking, where oak barrels infuse color and character into the rum—and get a taste of the island's traditional carnival revelry, with steel pan music and a riot of colorful costumes. Naturally, the experience ends with a spread of Bounty, Chairmain's, and other rums. And if you’re out and about at the bars: Bounty Coconut with pineapple or orange juice is divine.

If you’ve had a cocktail, it’s likely you’ve heard of Angostura. But many don't realize that the Trinidadian brand is more than just its iconic bitters—it makes exceptional rum, too. The cultural institution churns out several rums, including the lush Angostura 1824, which is aged for a minimum of 12 years, and the lighter Angostura Reserva, a cocktail staple often found in mojitos, daiquiris, or mixed with fresh coconut water and, naturally, a dash of bitters.

Where to try it: The Angostura tour takes you through 200 years of bitters and rum production. The immersive experience includes instructions on coopering, or the ancient art form of cask making, and a trip to the bottling plant. Be sure to pop into Solera Laventille in Port of Spain to purchase some of the internationally acclaimed rum (or bitters) before the tour ends. Bonus: The grounds are home to an art gallery featuring original art from local and regional artists. You can also get acquainted with the more than 700 butterfly species that call the twin-island republic home.