Rum Reverie

It is the rainy season currently in Fiji Islands, where the rum shown was made, but much warmer than right now in Toronto! It is produced from Fijian sugar cane by a local distillery, Rum Co. of Fiji, and bottled by Maison Ferrand, the famous Cognac house of France.

The rum receives two years aging in Fiji, in bourbon casks. Thence it sails to France, through rocking warm seas, where Ferrand applies further aging in French oak.

The result is full of flavour – flowers, spice, grasses – with an evident heavy or pot still, if you will, component. More specifically, it is evident the rum, or a portion, is distilled to a relatively low proof, like bourbon, brandy, tequila, and malt whisky, hence retaining values from the fermentable material used.

Plantation is the name of a line of rums marketed by Ferrand. Others available in Ontario originate in Jamaica and Barbados.

Quality stuff here, and fairly priced too considering what spirits can fetch these days.



Good raw materials. Distilling expertise in distant Melanesia. French finesse at batch selection and maturation. All contrive to make a grateful drink, one appreciated by your writer, certainly, perhaps more so in these troubling times.

Somehow, finally, our winter sunshine, evanescent may it be, complements the sunny character of the rum as it goes down.

4 thoughts on “Rum Reverie”

  1. I’ll keep an eye out for that. I think a lot of darker rums are a great change of pace from whiskey for drinking neat. I think a lot of people are missing out by only blending them with sweet stuff.

    • I was surprised how good it was. Doesn’t need a lot of aging, this one is 3 years (minimum). Quality of spirit especially for neat is impt too, not too neutral (which many rums are, imo).


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