Description

Planteray Sealander Rum

Founded by Alexandre Gabriel, Planteray showcases diverse rum terroirs, from Barbados and Jamaica to Fiji and Peru. They emphasize sustainability, revived fermentation/distillation practices, and the artistry of blending to highlight each region’s identity. Gabriel collaborates with a global community of growers, yeast specialists, distillers, cellar masters, and rum enthusiasts.

Rum Making

Sugarcane: The Foundation

Rum begins with sugarcane—a tall tropical grass rich in sweet sap. Different cane varieties carry unique flavor traits depending on their terroir. Planteray typically uses molasses, but also explores fresh sugarcane juice in Barbados and even honey syrup in Paraguay to reflect local traditions.

Environmental and social responsibility is central, the West Indies Rum Distillery (Barbados) is the first in the Caribbean to earn Bonsucro Chain of Custody certification; similar standards are practiced in Jamaica and Fiji.

Fermentation: Crafting Complexity

Molasses is fermented using yeast, often unique local strains cultivated in Planteray’s own Yeast Nursery in Barbados. Fermentation can last from 24 hours up to 3 weeks, with longer fermentations producing higher ester levels (up to ~2,600 esters per hectoliter), which intensify aroma and depth.

Distillation: Balancing Tradition & Innovation

Distillation happens in traditional copper pot stills for bold, flavorful rums, and column stills (originally invented for Barbados by George Stade) for lighter profiles. Planteray has revived historic stills, including the Rockley pot still from the 1780s, fully restored and re-commissioned in 2023—as homage to heritage techniques.

Ageing: Signature Double Maturation

A hallmark of Planteray is double ageing—first in tropical climates (often in American bourbon barrels), then in French oak casks in Southwest France. This continental phase brings additional tannins and nuanced flavor—from previous uses like Cognac, sherry, or wine—in selective editions like Single Casks.

The Rum:

Planteray Sealander is a unique rum that blends spirits from Barbados, Mauritius, and Fiji, making it the first known rum to combine distillates from three oceans. After initial tropical maturation, the blend undergoes a second maturation at sea, allowing the motion of the waves to influence the aging process and deepen the character of the rum.

On the nose, Sealander offers warm and festive aromas of Christmas spices, quince jelly, gooseberry, gingerbread, and smoky molasses. The palate is smooth and layered, beginning with notes of clover honey and nutmeg, and evolving into flavors like licorice, cinnamon, vanilla fudge, tonka bean, almond custard, and stroopwafel. The finish is medium to long, leaving behind sweet and spicy impressions with hints of oak, tropical fruit, and subtle herbal or menthol notes.

Sealander is a gold or amber rum made from molasses, aged first in ex-bourbon barrels and then in French cognac casks. Bottled at 40% ABV, it is well-suited for sipping neat, over a large ice cube, or in spirit-forward cocktails like Manhattans or Negronis. It also performs well in tropical or spiced mixed drinks.

Planteray Sealander Rum Notes To Your Senses:

• APPEARANCE: Golden amber
• AROMA: Warm and festive aromas of Christmas spices, quince jelly, gooseberry, gingerbread, and smoky molasses
• TASTE: Smooth and layered, beginning with notes of clover honey and nutmeg, and evolving into flavors like licorice, cinnamon and vanilla fudge
• FINISH: Medium to long, leaving behind sweet and spicy impressions
• ABV: 40%