Planteray Isle of Fiji
Fiji makes some of the most distinctive rum in the world, and most people have never tried it. This one comes from South Pacific Distilleries on the island of Viti Levu, where copper pot and column stills turn local molasses into a spirit packed with bright, fruity esters — that slightly glue-like, tropical intensity rum geeks fall for.
Planteray ages it two to three years in Fiji in ex-bourbon casks, then ships it to France for a final year in French oak. That double maturation rounds off the wilder edges while keeping the fruit front and centre. It's bottled at 40%.
Expect ripe pineapple and mango on the nose, with vanilla, coconut and a dusting of cinnamon behind. The palate leans into caramelised banana and toasted coconut before richer molasses and a bit of dark chocolate arrive, with a gentle ginger-and-nutmeg spice through the middle. There's a playful funkiness here that sets it apart from the polished Caribbean crowd.
If your rum shelf is all Barbados and Jamaica, this is the bottle that widens the map. Sip it neat to meet Fiji properly, then try it in a tiki drink and watch it take over.
How to Serve
Neat or over ice to appreciate the esters, or built into a Mai Tai or Painkiller where its fruit really sings. A few drops of water tame the intensity if you'd like.
Where to Drink It
Tayēr + Elementary for an inventive tropical serve. Swift in Soho for a knockout Mai Tai. Black Rock in Shoreditch to explore it neat.
Food Pairings
Gorgeous with grilled pineapple and a scoop of coconut ice cream. Or pour it after a spread of Pacific-style grilled fish — the fruit echoes the char beautifully.
