Rum-Running in the Caribbean
July 7, 2026
“From pirates’ drink to one of the world’s finest spirits.”
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In the fall of 1976, the University of Pittsburgh was enjoying one of the greatest football seasons in its history. Like thousands of freshmen that year, I packed into old Pitt Stadium every Saturday as the Panthers marched toward a national championship.
That’s where I had my first taste of rum.
Like the pirates who once roamed the Caribbean, we appreciated it for much the same reasons—it was inexpensive, easy to sneak into a football game, and even easier to carry. Whenever Pitt built another commanding lead, sections of the student body would break into a rhythmic chant:
“B-A-C-A-R-D-I!”
Fortunately, time has a way of refining both people and their tastes. My fraternity brothers and I eventually stopped chanting the names of liquor brands and learned to appreciate a good spirit for its craftsmanship rather than its price.
Rum itself has come a long way.
Sugarcane arrived in the Caribbean during Christopher Columbus’s voyages to the New World. Plantation owners soon discovered that fermenting and distilling molasses—the byproduct of sugar production—created a remarkably portable spirit. It quickly became the drink of sailors, merchants, privateers, and pirates. For centuries, rum carried a rough reputation, associated with bootleggers, rum-runners, and life at sea. Only during the 20th century did it emerge as the sophisticated cocktail and sipping spirit enjoyed around the world today.
No discussion of rum is complete without mentioning Bacardi. Founded in Cuba in 1862 by Don Facundo Bacardí Massó, the company grew into the world’s largest premium rum producer before relocating its operations following the Cuban Revolution. Today, Bacardi remains one of the world’s best-selling rum brands.
Yet the Caribbean offers far more than the familiar labels found on supermarket shelves. Hidden among its islands are small distilleries producing exceptional rums that rival the finest whiskies and cognacs. If your travels take you south, consider seeking out one of these outstanding bottles:
- Hampden Estate (Jamaica) — Renowned for traditional wild fermentation that produces bold tropical fruit and spice flavors. Try the Great House Edition or Overproof expressions.
- Foursquare Rum Distillery (Barbados) — Often regarded as one of the world’s premier rum producers, crafting small-batch, additive-free rums prized by collectors.
- Rhum J.M (Martinique) — Produced from fresh sugarcane juice grown on the volcanic slopes of Mount Pelée, these agricole rums feature distinctive grassy and mineral notes.
- St. Nicholas Abbey (Barbados) — Distilled on one of the Caribbean’s oldest plantation estates using estate-grown sugarcane and traditional copper pot stills.
- Worthy Park Estate’s Rum Bar (Jamaica) — Famous for the unmistakable “funk” that defines classic Jamaican rum, making it equally enjoyable neat or in tropical cocktails.
Whether you prefer your rum neat, on the rocks, or mixed into a classic daiquiri, today’s Caribbean rums are a world apart from the rough spirits once carried aboard pirate ships. They have become a reflection of each island’s history, craftsmanship, and culture—and perhaps the perfect companion while watching the sun set over turquoise Caribbean waters.
Good sipping, mon.
