Myers's Original Dark Rum 70cl

Myers's is built for its molasses. This is a blend of up to nine Jamaican rums — both pot and column still — aged for up to four years, and the whole thing is engineered around one dark, treacly, unmistakably Jamaican character. It has been a bartender staple for well over a century.

It is 100% Jamaican rum, from an island whose pot stills are famous for producing rum with real funk and depth. Fred Myers founded the brand in 1879, and the recipe has kept its identity ever since: rich, dark and full of the burnt-sugar intensity that makes it such a workhorse behind the bar.

The nose is all caramel and burnt toffee edging into black treacle, with molasses, a hint of coffee and a subtle layer of ripe pineapple. The palate is buttery on entry, then sweet cane sugar, tobacco, leather, honey and dark chocolate, with raisin and fig underneath. The finish leans back into molasses and brown sugar, with a decadent dark-chocolate edge and a wisp of smoke.

At around £27 this is a specialist's mixing rum rather than a sipper — and that is exactly its job. Nothing else brings this much dark, treacly weight to a cocktail. If you make tiki drinks or a proper rum punch, it is close to essential.

How to Serve

Long, over ice, with cola and a squeeze of lime, or floated on top of a Mai Tai or Planter's Punch where its darkness does the heavy lifting. Not one for drinking neat.

Where to Drink It

Satan's Whiskers in Bethnal Green for a rum drink with swagger. Swift in Soho for a classic tiki build. Artesian at The Langham for the polished version.

Food Pairings

Pair it, mixed, with jerk pork — the molasses and smoke lock straight into the spice. Sticky ginger cake is the pudding-side match.