15 Years in a Barrel. One Silver Medal in San Francisco.

We’re thrilled to share some exciting news from the world of rum: our 15-Year Belize Single Barrel just took home a Silver Medal at the 2025 San Francisco World Spirits Competition.

If you’re not familiar with the competition, it’s one of the most respected spirits contests in the world—sort of like the Oscars, but for booze. Winning any medal here is no small feat, and we’re especially proud considering the company we were in: global brands, legacy distilleries, and a whole lot of well-funded marketing machines. We brought a barrel. They brought budgets. Ours just happened to taste damn good.

The Rum: A Story Worth Sipping

This barrel came to us from Travellers Liquors in Belize—a family-run distillery known for traditional column stills and long, tropical aging. We fell for this particular cask the moment we tasted it: rich brown sugar, baking spices, the perfect amount of oak, dried tropical fruit, and a soft but complex finish that just won’t quit. A good friend described it as “Christmas on vacation”. No additives, no blending, no funny business. Just honest rum, 10 years in the tropical heat, another 5 in a temperate climate, bottled at a perfect 118 proof.

Why Belize?

Belize is one of the quiet giants in Caribbean rum. It doesn’t get the attention of Jamaica or Martinique, but the aging conditions are punishing (in the best way), and the spirit that comes out is concentrated, full of character, and criminally underrated.

We love an underdog. And this barrel was one.

What It Means to Win

Awards aren’t everything. But when you’re an independent bottler trying to build something honest from the ground up, getting a nod from a panel of industry veterans hits a little different. It tells us we’re on the right track. That maybe we’re not crazy for betting on transparency, flavor, and terroir in a category still finding its footing.

Limited Bottles. Unlimited Gratitude.

Less than 250 bottles came out of this cask, and they’re going fast. If you’ve been waiting to try something special from Great Shearwater, this is the one. It’s a piece of Belize, a decade and a half in the making, and a silver medal winner to boot.

Thanks to everyone who’s supported us so far. And to the folks in San Francisco who gave this rum a shot and saw what we saw—cheers to you.

From Funk to Finesse: A Guide to Rum Styles (and Why You Should Care)

Rum gets misunderstood. A lot of people think it’s just for beach cocktails, college regrets, or drinks with paper umbrellas. But here’s the truth: rum is one of the most diverse and underrated spirits on the planet. And knowing the different styles of rum isn’t just trivia—it actually changes what you buy, how you drink it, and what you pair it with.

So let’s break it down. This isn’t a Wikipedia dump. It’s a straight-talking guide to rum styles, written for real people who want to drink better.

1. Jamaican Rum: Big Funk Energy

Jamaican rum doesn’t tiptoe into the room—it cannonballs in. Made with traditional pot stills and often fermented with wild yeast, these rums are funky in the best way. Think ripe bananas, overripe pineapple, diesel fumes (in a good way), and enough personality to run for office.

If you like bold flavors—Islay Scotch, hoppy IPAs, overproof anything—you’ll love Jamaican rum.

Best for: Sipping neat, daiquiris, standing out in tiki cocktails
Notable names: Hampden, Worthy Park, Appleton

Jamaican Rum wash — outside fermentation adds to characteristic funk

2. British-Style Rum (Non-Jamaican): Refined, Robust, and Rum for Whiskey Drinkers

This is where rum gets serious. Countries like Trinidad, Barbados, Guyana, Belize, and others with British colonial roots produce rums that are drier, oakier, and more structured. Usually column-distilled (sometimes blended with pot still), these rums are all about balance and complexity—not sugar bombs.

If you drink bourbon, rye, or Scotch and you’re rum-curious, start here.

Best for: Old Fashioneds, neat pours, bottle-sharing with whiskey nerds
Notable names: Foursquare, Angostura, El Dorado, plus tons of great independent bottlers

3. Rhum Agricole: Fresh, French, and Grassy

Unlike most rums made from molasses, rhum agricole is made from fresh sugarcane juice. That gives it a completely different flavor profile: dry, grassy, herbal, and earthy.

It’s mostly made in the French Caribbean (Martinique, Guadeloupe, Haiti), where they treat rum more like wine—regulated, terroir-driven, and kind of poetic.

Best for: Adventurous palates, mezcal drinkers, highball cocktails
Notable names: Clément, Neisson, Rhum J.M.

Field of Sugarcane ready to be pressed into cane juice for Rhum Agricole

4. Spanish-Style Rum: Sweet, Smooth, and Unfairly Dismissed

Spanish-speaking countries—like Cuba, Panama, and the Dominican Republic—tend to make lighter, more approachable rums, often with a natural sweetness and a clean finish. They’re usually column-distilled and aged in ex-bourbon barrels.

These are the gateway rums. And while they sometimes get knocked by purists, there’s a place for them in every bar—especially if you’re just getting into the category.

Best for: Cuba Libres, espresso rumtinis, new rum drinkers
Notable names: Havana Club, Ron Diplomático, Ron Zacapa

5. Independent Bottlings: Single Cask, Super Limited

These rums are usually single cask and bottled by independent companies who don’t own a distillery—but know how to find great barrels. They’re typically unadulterated: no added sugar, no caramel coloring, no gimmicks.

You get the raw character of the rum as it was made—sometimes funky, sometimes elegant, always honest.

Best for: Purists, explorers, people who read tasting notes for fun
Notable names: Great Shearwater Rum (hey there), Rolling Fork, Holmes Cay

A rickhouse lined with single cask rum ready to be brought to market by an independent bottler.

6. Modern Blends: Balanced, Global, and Built for Today

Blended rums are no longer about hiding flaws—they’re about building flavor. The best modern blends pull from multiple origins and still types to create balanced, intentional profiles that work across neat pours and cocktails.

You’ll see rums from all over the world blended together for complexity and versatility. These aren’t Frankenstein monsters—they’re crafted spirits that reflect the best of each component.

Best for: Cocktails, sipping with friends, starting your rum collection
Notable names: Great Shearwater Rum Ocean Blend (coming soon!), Foursquare’s Probitas, Ten to One

Final Thoughts: Don’t Just Drink Rum—Understand It

Knowing the difference between Jamaican and Barbadian, agricole and molasses-based, isn’t just about flexing your knowledge—it’s about finding what fits your palate. Drinking rum without knowing the style is like ordering “wine” and getting surprised when it’s not red.

The distillation method, fermentation process, raw material, and origin all shape how a rum tastes, how it drinks, and what you’ll want to do with it. Understanding the basics helps you find your lane—whether that’s grassy agricole or bold Jamaican funk.

Start exploring. Try one from each category. Make a daiquiri with a funky Jamaican, then sip a single barrel from Belize neat and see where it takes you.

Follow along, and let’s drink better—together.