Planteray 3 Stars White Rum

Rating: 11/23 They say this is one of the best rums for mixing, so I'll try it neat and also in cocktails. Nose: Plenty of fruit with a distinct funk, a dry quality, abundant sweetness, and a touch of alcohol. It really brings Plantation Xaymaca to mind with its funky, fruity aroma. Just smelling it, I'd guess it was aged in curaçao casks, which I find astonishing. It definitely has banana, orange, and pineapple. Palate: Sweet but full. Fruity at first, then spicy. Funky with a hint of savory vegetal flavor. Banana and orange with perhaps some lime peel. A hint of alcohol, but not excessive. Finish: It has a clean alcohol flavor here that wasn't on the palate. I actually find the alcohol taste mostly pleasant. - Conclusion - When used in various cocktails, I've found it to be excellent at times. However, its unique profile clashes in some drinks, making it riskier than a simpler light rum like Bacardi. If you only stock one light rum and aren't serving discerning drinkers, this might not be the best choice as it stands out significantly and costs considerably more than standard options. That said, this rum excels in many fruity, tropical drinks, especially funky ones. With that in mind, I recommend stocking it, but be aware of its potentially problematic characteristics when using it. Honestly, neat it's fine. I mean, I can certainly sip it, but it's like a lesser version of Plantation Xaymaca (14). Where it truly shines is in cocktails, though I generally think Xaymaca is superior in most cocktail applications as well (despite its significantly higher price). Neat, I can't rate it above a 12, but it's definitely not lower than a 10. I'd probably give it an 11. I think I'll stick to rating liqueurs and bitters based on their mixability, as most are intended for that purpose anyway. For standard spirits, I don't want to cause confusion by evaluating some inexpensive ones based on mixability and ranking them higher than some pricier ones that might perform even better in a cocktail. For this reason, it gets an 11, but I still suggest it as a reasonably priced light rum for mixing. However, my personal preference for a light rum mixer is Wray And Nephew Overproof. It's funkier but much more interesting. Not for the timid, though. But there are definitely cocktails that call for a more standard rum. With curaçao, I was all set to dismiss this in favor of Wray And Nephew (primarily), Xaymaca, and Lemon Hart 151. Then I switched to Hypnotiq. In that specific case, the typical character this provides was highly desirable. Wray And Nephew was a muddled mess. Xaymaca was good, but needed some smoothing. Lemon Hart was interestingly different - good, but challenging. So, there's a definite place for this. And choosing a mixer is far from straightforward.

Nose: Immediate scents of white and demerara sugar alongside agave syrup. The aroma is reserved yet substantial. Beyond the initial sugary notes, a variety of fruit flavors and toasted coconut flakes emerge. It offers an impression of richness, and while alcohol is present, it doesn't overpower the nose. Palate: A very agreeable initial taste – smooth and sweet, but not just sugary. It possesses a luxurious fruitiness and a hint of grassiness, faintly recalling rhum agricole. The middle of the palate develops a sweetness closer to agave syrup than cane syrup, which becomes dominant but is somewhat tempered by a mild spicy zest. The texture is creamy and viscous. Finish: Medium to short. The palate gently fades into a sweet demerara aftertaste with grassy, waxy notes. The undiluted nose is quite pleasant but not thrilling, and that's fine. Likewise, the palate demonstrates "subtle richness" – if such a thing exists – with deep-sugared fruit notes that are full but understated. Interestingly, this spirit seems to gain considerable sweetness when diluted; presumably, the characteristic Plantation dosage is at play, and it can become almost excessively sweet. If you strongly dislike very sweet rum, this might not be an ideal choice for mixing. While the profile might not sound particularly exciting, it complements rather than clashes with other cocktail ingredients. However, be aware that sometimes it can be too much for certain drinks. For instance, I find it completely unsuitable for a piña colada, as that drink requires a crisp quality, and this rum is far too sweet for that purpose (in my opinion). It's well-balanced and acceptable neat or on the rocks for sipping, but I highly recommend adding a squeeze of lime or lemon to offset the sweet character. Plantation 3 Star is a good rum for trying out new cocktail recipes, just remember its sweetness and consider reducing other sweet components like simple syrup or agave syrup if possible. It's reasonably priced, and I frequently purchase it alongside Flor de Cana Seco and Mount Gay Silver, depending on which is on sale.

Perhaps overproof Jamaican rum isn't the ideal choice for mixers. Moving on to a supposedly less intense but still flavorful option. I'm not sure why I don't just get a certain other brand and be done with it. The smell has raw sugar cane, very ripe bananas, ocean wood, a hint of kerosene, but nothing like the other rum. It's smooth and sweet with a little funk, lemon peel, banana, graham cracker, and a touch of alcohol. It's much more direct than the other rum, lacking any intense fuel-like or bitter notes. However, it also has less overripe fruit in the aroma. This one is more sugar cane (though likely molasses before distillation) and less of everything else. Will it mix well? Let's try a standard daiquiri. It adds a bit of funk and burnt sugar to the mix, but not enough to compete with the lime. Adding a bit of the other rum makes it perfect. Balance is achieved. I suspect I mixed up my cocktails last time. This one would be great in a mojito but is nearly undetectable in a daiquiri. It would likely do well in most mild, fruity cocktails, but anything with plenty of citrus favors the other rum. Maybe add a little to a spritzer? It's not great on its own, less robust than most tequilas but still usable. Maybe my opinion will change over time.

Smells faintly of molasses, grass, mango, pineapple, vanilla cream, overripe banana, orange, black pepper, with moderate ethanol. Tastes of light molasses, ginger, pineapple rind, black pepper, vanilla, overripe banana, earthy grass, simple syrup, sweet florals, yeast, clove, lemon pith, with a mild to moderate alcohol bite. The finish is medium short with vanilla, simple syrup, ginger, and overripe tropical fruit notes. This is my usual rum for mixers. Let's see how it is for sipping. The aroma is very light, sweet, and grassy, quite similar to an overly sweet, funky rhum agricole. The palate is extremely sweet, almost sickeningly so, with some bitter and citrus elements alongside vanilla and tropical fruits. The finish is short and forgettable, with sweet, citrusy, and bitter notes rapidly vanishing. Overall, it's a decent mixer but not a superb sipper. It borders on being too sweet, lacking the depth to support the bland sweetness throughout. I'll keep using it as my standard house mixer because it's affordable and mixes without issue, but I'm looking for recommendations for better, more versatile white rums.

Served neat in a snifter the same day the bottle was opened. The initial aroma is of rich caramel, reminiscent of sugar just before burning, and the nutty scent of browning butter. Further swirling reveals tropical scents, mainly papaya and a little mango. There's also a faint artificial fruitiness, like a 'freeze pop', common in other rums, which is less prominent here. It's more pleasant when allowed to rest. The body is medium and lingers. The first taste is buttery, mirroring the aroma, with a papaya-banana blend. It has a good amount of sweetness, and the flavor somewhat masks the burn without eliminating it. It might not be ideal for sipping straight, but its agreeable character would suit simple cocktails where it's supported rather than overwhelmed by the other ingredients.

Purchased for making drinks on Labor Day, but before I diluted it with juices. It smells like rum, with a very complex aroma. Hints of older Jamaican rum are evident, showing notes of bananas, mango, coconut, vanilla, and a bit of funk. The palate is creamy, with plantains, pineapple, more mango, and banana. There's a very slight hint of its alcohol content (specifically 41.3%). The finish is short and fruity. This rum is perfect for tropical drinks. I made one of my new favorite cocktails with it, called a Painkiller, which is like an adult Piña Colada. Recipe: 2 oz Rum, 1 oz Orange Juice, 4 oz Pineapple Juice, 1 oz Cream of Coconut (Coco Lopez). Shake with ice and pour into a rocks glass. Garnish with nutmeg. Enjoy!