Fiji rum & Spirit Drink
Please note: stock and availability in our store may vary! More info
Planteray Isle Of Fiji (Planteray Blend)
40
Planteray Isle Of Fiji (Planteray Blend)
In stock
Planteray Isle of Fiji gives the Signature Blends range a less familiar rum origin, presented in the raffia-wrapped bottle that marks the series. Instead of leaning only on the classic rum countries, this bottling turns to Fiji, with its tropical setting, volcanic soils and notably pure water forming part of the rum's identity.
It is made from local sugar cane, hand-cut and processed into molasses in Lautoka. Pot still and column distillation are used, followed by local maturation in warm tropical conditions. The rum is then brought to France for a second maturation in ex-cognac casks from Maison Ferrand, a hallmark detail within the Planteray approach.
At Drankenshop Broekmans, we like this release because it brings together tropical fruit, spice and a (…)Berry's Fijian Rum 11y (Berry Bros - Berry's Own Selection)
LAST PIECES109
Berry's Fijian Rum 11y (Berry Bros - Berry's Own Selection)
On request only
Berry's Fijian Rum 11y is a molasses-based rum from Fiji, selected and bottled by Berry Bros as part of Berry's own selection. It brings together pot still and column distillation, giving this release a more defined identity than a simple house-style rum.
Matured for 11 years in a bourbon cask and bottled at 46%, it has enough strength to carry its character without making the alcohol the main subject. At Drankenshop Broekmans, this bottle stands out for its clearly spiced profile, with gentler notes of wood, fruit, sweetness and a light floral edge sitting around it.
It is a rum that has found an audience, and with only the last bottles remaining, it feels very much like a focused independent selection rather than a permanent range item.
The (…)Bonpland Fiji 12y 50cl
LAST PIECES152
Bonpland Fiji 12y 50cl
On request only
Bonpland Fiji 12y is a molasses-based rum from Fiji with a very defined identity. It was pot still distilled, drawn from a single cask and bottled as a small release rather than as a broad, recurring blend. That immediately gives it a more focused character.
Distilled in 2004 and bottled in 2016, it spent 12 years maturing before receiving a wine finish. Only 488 bottles were filled, and with the last bottles now remaining, it has the feel of a rum captured at a specific point in time. At Drankenshop Broekmans, releases like this are appreciated for the way they show one cask, one origin and one maturation path without unnecessary noise.
The profile points towards fruit and spice as the most expressive elements, supported more quietly by wood, gentle (…)Fiji 2004 17y Eli Yard (Elizabeth Yard Single Cask)
304360° view available
Fiji 2004 17y Eli Yard (Elizabeth Yard Single Cask)
In stock
Fiji 2004 17y Eli Yard is a molasses rum with a very clearly defined identity. Distilled in Fiji in 2004 and bottled in 2022, it spent 17 years maturing before being released by Elizabeth Yard as part of its single cask range. It comes from one hogshead and was bottled at cask strength, at 52.7% ABV.
The appeal here lies in the precision of the release. One cask, only 250 bottles, and now marked as last bottles. Within the selection at Drankenshop Broekmans, this is the kind of rum that speaks to drinkers who enjoy limited bottlings with a clear sense of origin and maturation rather than a broad, blended style.
The rum was produced using pot still and column distillation, giving it an additional point of interest for anyone exploring Fiji rum in more detail. (…)Fiji 2009 12y (The Nectar - Daily Dram)
LAST PIECES104360° view available
Fiji 2009 12y (The Nectar - Daily Dram)
On request only
Fiji 2009 12y from Daily Dram is a molasses-based rum with a very direct sense of origin and cask identity. Distilled in 2009 on a pot still and bottled in September 2021 after 12 years of ageing, it presents Fiji rum through a single, clearly defined release.
The appeal here lies in its focused nature. One bourbon barrel, bottled at cask strength at 64.6%, produced just 285 bottles. With the last bottles now indicated, this Daily Dram selection from The Nectar feels like a precise snapshot rather than a broad house style.
At Drankenshop Broekmans, we see this as the kind of rum that speaks to drinkers who appreciate strength, individuality and a less sweet-driven profile. The flavour direction points towards spice, fruit and a pronounced vegetal side, with (…)Fiji 2014 10y (The Nectar - Daily Dram)
111360° view available
Fiji 2014 10y (The Nectar - Daily Dram)
In stock
Fiji 2014 10y from Daily Dram is a molasses-based rum from Fiji, distilled using both pot still and column still. That gives it a firm, expressive backbone: the pot still side brings the distinctive funky edge, while the overall impression remains direct and well defined.
It spent 10 years in bourbon barrels and was bottled at cask strength, at 56% alcohol. This is a rum with presence rather than polish for its own sake, showing a clear fruity and spicy direction with only a moderate wood influence in support.
At Drankenshop Broekmans, this is the kind of Daily Dram release we like to highlight because it is so specific: one cask, one 2014 vintage, 285 bottles. With the last bottles now available, it has the feel of a limited snapshot rather than a standard (…)Fiji Spd 2009 12y Tasttoe (The Whisky Jury - For Tasttoe)
250360° view available
Fiji Spd 2009 12y Tasttoe (The Whisky Jury - For Tasttoe)
In stock
Fiji Spd 2009 12 Years by The Whisky Jury is a tightly focused rum release rather than a broad, ongoing expression. Distilled in September 2009 and bottled in May 2022, it captures twelve years of maturation from one individual cask.
Drawn from a refill barrel and bottled at cask strength, it comes in at 58.4% ABV. Only 190 bottles were filled, and at Drankenshop Broekmans this now belongs to the final bottles available, giving the release a naturally limited feel without needing to dress it up.
The For TasTToe bottling detail gives this edition an extra point of identity within The Whisky Jury's range. It is a bottle for drinkers who enjoy exploring rum through small releases, single casks and precise snapshots rather than standardised house styles.
Plantation Fiji 2005 15y (Planteray Vintage)
COLLECTOR128
Plantation Fiji 2005 15y (Planteray Vintage)
On request only
Plantation Fiji 2005 15y is a molasses-based rum from Fiji, released as part of the Planteray Vintage range. It brings together pot still and column distillation, giving the rum a foundation that is not only about structure, but also about depth and presence.
Distilled in 2005 and aged for 15 years, it was given a Cognac finish as the final part of its maturation. That makes this a rum where vintage, origin and cask influence all matter, without turning the bottle into a technical exercise.
At Drankenshop Broekmans, this Fiji bottling sits comfortably among the more distinctive limited rums in the selection. Bottled at 50.2%, it has the strength to carry its character clearly, and with only the last bottles remaining, it is a release with a naturally finite (…)Plantation Fiji 2011 For Massen (Planteray)
LAST PIECES90360° view available
Plantation Fiji 2011 For Massen (Planteray)
Very last one in stock!
Plantation Fiji 2011 For Massen is a rum built around a few very specific points of identity: Fiji as its origin, 2011 as the year stated on the bottle, and a strength of 51.7%, placing it firmly outside the realm of casual, lightweight rum.
At Drankenshop Broekmans, bottles like this sit in the part of the rum selection where provenance and individual release details matter. The name carries the Plantation reference, also known today through Planteray, and the For Massen designation gives this bottling its own particular place on the shelf.
With only the last bottles remaining, this Fiji 2011 feels like a rum to approach deliberately: not as a broad standard expression, but as a clearly defined bottling shaped by its origin, year statement and robust (…)Plantation Fiji 2017 Tasttoe & Drankenshop Broekmans (Planteray - Plantation Single Cask) Incl. Box
77360° view available
Plantation Fiji 2017 Tasttoe & Drankenshop Broekmans (Planteray - Plantation Single Cask) Incl. Box
In stock
Plantation Fiji 2017 Tasttoe & Drankenshop Broekmans is a small single cask release rather than a regular house style bottling. Only 150 bottles were drawn, giving this Fiji rum a very specific identity. It was distilled in 2017 from molasses, after a week-long fermentation, using a copper pot still.
The maturation adds much of the story here. The rum spent four years ageing tropically in bourbon casks, followed by six months of continental maturation in Ferrand casks and a further one and a half years in an Ironroot Republic Promethean bourbon cask. That sequence gives the bottling a layered background without taking away from its Fiji origin.
At Drankenshop Broekmans, releases like this are selected because they show rum in a more individual way: one (…)Planteray Fiji 2012 14y Oceana Incl. Box
NEW75
Planteray Fiji 2012 14y Oceana Incl. Box
In stock
Planteray Fiji 2012 14y Oceana shows a very expressive side of Fijian molasses rum. It was produced at Paradise Beverage Distillery on the Fiji Islands, with a fermentation of 4 to 5 days before pot still distillation. That gives the rum a substantial, characterful base before maturation even begins.
The ageing is one of the defining elements here. This 2012 vintage spent 11 years maturing tropically in bourbon casks, followed by another 3 years of continental ageing in Ferrand casks. That long development gives depth, yet the rum does not become a purely wood-driven style; fruit, floral notes and spice remain central to its personality.
At Drankenshop Broekmans, this bottle sits comfortably among rums for drinkers who enjoy origin, maturity and aromatic (…)Planteray Fiji For Tasttoe Incl. Box
NEW73
Planteray Fiji For Tasttoe Incl. Box
In stock
Planteray Fiji For Tasttoe is a rum where the main interest lies in its origin and the way it has been bottled. Fiji is clearly part of the identity here, and the single cask indication points to a focused cask selection rather than a broader blended release.
At Drankenshop Broekmans, a bottle like this sits naturally among the rums for drinkers who enjoy something more specific: a Fiji rum from Planteray, bottled at 46.9%, carrying the For Tasttoe name as part of this release.
The mention of last bottles adds to that sense of limited availability. This is not an endlessly repeated bottling, but a single cask release that is nearing the end of its stock.
No detailed tasting notes have been provided for this bottling. What is confirmed is that (…)Vanua Rum
LAST PIECES40360° view available
Vanua Rum
Only 3 left in stock!
Vanua Rum stands out first through its origin: Fiji. In the rum category, that immediately gives it a different perspective from the more familiar rum-producing countries. The presentation is straightforward: a Fijian rum from Vanua, bottled at 40% alcohol.
At Drankenshop Broekmans, this is the kind of bottle that tends to catch the attention of customers looking to explore rum from a less obvious origin. Its popularity, combined with the fact that only the last bottles remain, gives it a quiet sense of urgency without turning it into a loud sales story.
No specific tasting notes have been provided for Vanua Rum. Based on the available information, it would not be accurate to describe its aroma, palate or finish without speculating.
Frequently asked questions
Answers to most frequently asked questions about rum
What is rum?
Rum is a liquor made from sugar cane. It can be made via molasses (the syrupy by-product of sugar production) or via fresh sugarcane juice. After fermentation and distillation, you have the base, which is then often aged in wooden barrels. As simple as it sounds, the result is versatile: from light and fresh to deep and complex.
Europe has imposed rules and distinguishes between "rum" and "spirit drink". A drink can only be called rum if it:
-
is made from sugar cane products
-
is fermented and distilled
-
has a maximum alcohol content of 96% at distillation
-
contains at least 37.5% alcohol at bottling
-
contains no flavourings or large quantities of sugar
If producers do use extra flavourings, lots of sugar or other additives, it legally becomes "spirit drink" or "spirituose" instead of rum.
What is the difference between rum and spirit drink?
In Europe, this difference has come about mainly because of stricter and clearer rules around protected drink categories. "Rum" is not a non-committal marketing term in the EU, but a legally defined category. If a product does not exactly meet that definition, it can no longer officially be called rum and must be sold as a "spirit drink", for example.
The main rules are in the European geographical indications and spirit legislation, now under Regulation (EU) 2019/787.
The heart of the problem usually lies in one of these points:
- Added flavourings
Real rum may not simply be flavoured with, say, vanilla, chocolate or other distinct flavourings if it is still to be called "rum". Once the additives fall outside the permissible limits, it legally becomes a "spirit drink". - Added sugar or sweeteners
There are limits on how much sugar or sweetening can be added without losing the "rum" category. Some producers used to add relatively large amounts of sugar to make the drink softer or fuller. Stricter controls required those products to be relabelled. - Alcohol from other raw materials
Rum must come from sugar cane products such as molasses or sugar cane juice. If neutral alcohol of other origin is added (e.g. grain alcohol), the product falls outside the definition. - Production method or strength
Minimum alcohol percentages and production methods are also set by law.
Especially in recent years, enforcement has become stricter. As a result, you see that some brands that were sold as rum for years suddenly got "spirit drink", "spiced spirit drink" or "rum-based spirit drink" on the label.
A well-known example are certain "spiced rums". Many consumers still call them rum, but legally some of them cannot be called rum in Europe because they are too strongly flavoured or sweetened.
That does not necessarily mean the quality is worse - just that the product no longer fits within the strict EU definition of rum. Some enthusiasts actually find these stricter rules positive, as it makes it clearer what is pure rum and what is a flavoured variety.
Which rum is tasty?
The question "which rum is good?" seems simple, but the answer depends entirely on personal taste. Instead of immediately reaching for specific bottles, it makes more sense to first consider what you would like to drink. Do you like soft, sweet flavours like vanilla, caramel and honey, or do you rather prefer fresh and light notes like citrus and coconut? Maybe you just go for something more powerful with wood, spices and cocoa, or even a more pronounced, funky style with ripe fruit and an almost wild intensity. After all, rum is one of the most diverse spirits, and "tasty" means something different to everyone.
In addition, the moment also plays a role. A light, fresh rum comes into its own in cocktails and on hot days, while a richer, fuller rum is better suited to drinking on its own or as a digestif. There are also styles that sit somewhere in between: accessible enough for mixed drinks, but with enough character to appreciate solo as well.
By approaching the question in this way, you will not only discover what you yourself find a tasty rum, but you will also eventually begin to better understand why that rum suits you.
What types of rum are there?
The best-known subdivisions are white, gold and dark. White rum is bright, fresh and perfect for cocktails like mojito or daiquiri. Golden rum has a bit more body thanks to a short maturation. Dark rum matures longer and develops rich, spicy notes that you can safely drink pure. And then there is spiced rum, where spices like vanilla or cinnamon give it an extra sweet twist.
Broadly speaking, you can distinguish the following styles:
- White rum: clear and light in flavour
- Gold rum: golden, richer flavour than white rum with notes of caramel and vanilla
- Dark rum: dark, deep in colour, with rich and complex flavours such as molasses, chocolate and spices
- Spiced rum: flavoured with spices such as cinnamon, cloves and vanilla
- Overproof rum: high alcohol content, often above 50%
- Flavored rum: Added flavours such as coconut, pineapple or mango
What is English-style rum?
This rum is known for its full, rich and complex flavours. The English-style rum often has notes of molasses, caramel, fruit and spices.
This style rum is made from molasses and is often distilled in pot stills, resulting in a robust flavour profile. According to American Chemical Society, rums from pot stills contain more esters and higher alcohols, which contribute to the complex flavour.
Countries where the specific style of rum is traditionally produced include Jamaica, Barbados, Guyana and Trinidad. Well-known brands of English-style rums include Appleton Estate, Mount Gay and El Dorado.
What is Spanish-style rum?
Spanish-style rum ("Ron") is lighter and sweeter, with a smooth and refined taste. These rums often have notes of vanilla, caramel and tropical fruit.
It is made from molasses and often distilled in column stills, resulting in a lighter, purer rum. Column stills allow for more efficient distillation, giving the rum a more consistent character. Furthermore, these rums are often aged in a so-called Solera system.
Countries where the specific style of rum is traditionally produced: Cuba, Puerto Rico, Dominican Republic and Venezuela, brands like Bacardi, Ron Zacapa and Havana Club probably sound familiar.
What is Rhum Agricole (French style)?
French-style rum has an earthy, grassy and sometimes floral flavour. It is often complex and can range from light and fresh to rich and spicy. It is a real "love it or hate it" type of rum: some swear by it and others revile it.
This rum is made from freshly squeezed sugarcane juice and usually distilled in pot stills. Production often follows strict standards, such as the AOC (Appellation d'Origine Contrôlée) in Martinique, ensuring consistent and high-quality production.
Countries where this particular style of rum is traditionally produced: Martinique, Guadeloupe and Haiti. Well-known brands include Rhum Clément, Rhum JM and Barbancourt.
What do VS, VSOP and XO mean?
Unlike with cognac, these designations are not regulated within rum. These designations in rums therefore often say more about quality or style, but do not necessarily refer to an explicit (minimum) age of the spirit in the bottle.
How strong is rum?
Most rums are around 37.5% to 40% alcohol. But beware: there are also so-called overproof rums that easily exceed 60%. These will immediately spice up your cocktail - or provide a solid punch when drunk straight.
What is the difference between rum, cachaça and rhum agricole?
It's all in the base. Rum is usually made from molasses, while cachaça (from Brazil) and rhum agricole (from the French Caribbean) always come from fresh sugarcane juice. The result? Agricole and cachaça often have a somewhat grassy, spicy touch, while rum tends to be rounder and softer.
What rum do you use for cocktails?
For fresh mixed drinks such as a mojito or daiquiri, it is best to choose a light white rum. Tiki cocktails or a Dark 'n Stormy, on the other hand, get more depth from a dark or spicy rum. In short: your choice of rum makes all the difference in your glass.
Which rums can you drink pure?
Aged rums from Barbados, Jamaica or the Dominican Republic, for example, are often smooth, complex and ideal to enjoy pure. They can easily compete with a good whisky or cognac in terms of depth.
How does rum taste compared to whisky or brandy?
Rum tends to be sweeter and rounder thanks to the sugar cane. Whisky can be malty, spicy or smoky, while brandy is more likely to have fruity, wine-like notes. A matter of taste, but rum often has a more tropical character.
What is the maturation process for rum?
Rum usually matures in ex-bourbon barrels. Due to the warm climate in the Caribbean, this is faster than for whisky in Scotland. As a result, an 8-year-old rum can already taste surprisingly intense.
What is the difference between pot still rum and column still rum?
- Pot still-rum is rich, powerful and complex because it is distilled in smaller batches.
- Column still-rum is lighter and cleaner, ideal for blending.
Many brands combine both styles to get a balanced profile.
What does "solera" or "solera system rum" mean on a rum bottle?
Solera System rum refers to a maturation method where young and old rums flow together. In a Solera System, barrels of different ages are stacked on top of each other, with the oldest rum sitting at the bottom. Bottles are filled from these lower barrels, and then the barrel is replenished with rum from the row above, and so on. The result is a blend of quite a few different ages that results in a flavourful, complex final product that is still consistent in quality, style and recognisability. Because the oldest barrels at the bottom are always diluted with younger rums, the final product in a properly functioning Solera system, after decades of production, basically still contains traces of the very first, oldest rum the process ever started with.
The year number on the bottle then often refers to the oldest rum in the blend, not the average age.
Is rum always made from sugar cane?
Yes, that is a must. Whether it is molasses or sugarcane juice, rum must always come from sugarcane. Other sugars (beet, palm, etc.) are officially outside the definition.
The base for a rum can usually be reduced to one of the following groups:
- Molasses (molasses, syrup): Molasses is fermented and distilled, after which the rum can be aged in barrels. Molasses is a by-product of sugar production and contains many sugars that are converted into alcohol and complex flavourings during fermentation.
- Suger Cane Juice : This rum is known for its natural, unadulterated taste of sugar cane. In this rum, the juice is directly fermented and then distilled.
- Spiced rum: Base rum to which spices and sometimes additional flavours are added during or after the distillation process.
- Sugar Cane Syrup: Sugar cane syrup is fermented and distilled. The use of sugar cane syrup gives the rum a more concentrated and pure sugar cane flavour.
- Sugar Cane Honey: This substance, also known as "miel de caña" in Spanish, is a thick, syrupy liquid obtained by boiling the juice of sugar cane until it thickens, but before it crystallises into sugar. This method is less common and results in a rum with a unique, rich flavour.
- Arranged rum: Base rum is mixed with various flavourings and left to macerate for some time. This gives the rum a distinct and often sweet profile.
What is molasses?
Molasses is a syrupy by-product of sugar refining. It is created when sugar cane or sugar beet is processed to produce sugar.
What is the difference between white and dark rum?
The difference between white and dark rums is mainly in the production methods and ageing times, resulting in different flavours, colours and uses. White rum is clear and translucent, has a mild and light flavour with subtle notes, and is often aged for a shorter time than dark rum, usually in stainless steel tanks or neutral barrels to preserve its colour. This rum type is popular in cocktails such as mojitos and daiquiris, where a subtle rum flavour is desired without affecting the colour of the drink.
Dark rum, on the other hand, is dark brown to almost black in colour, with a rich and full-bodied flavour that contains complex notes of caramel, vanilla and sometimes spices. This rum is aged longer in oak barrels, which contributes to its dark colour and rich flavour. Sometimes caramel is also added for extra colour and flavour. Dark rum is often used in cocktails where a stronger rum flavour is desired, such as in a rum old fashioned, or drunk pure as a sipping rum.
What is the history of rum?
Rum was first produced in the Caribbean in the 17th century, with the first documented production in Barbados around 1650. Production quickly spread to North America, especially to the colonies in New England, where rum became an important trade product.
Rum played a crucial role in the transatlantic slave trade, also known as the Triangular Trade. Slaves from Africa were brought to the Caribbean to work on sugar cane plantations, while sugar and rum were shipped to Europe and North America. Locals and workers often had access to the rum produced locally, making it a popular drink among the lower social classes. This gave rum a negative connotation and it was seen as the drink for the poor. Today, this image has completely changed is rum is a versatile and popular drink.
Why is rum so strongly associated with pirates?
In the 17th and 18th centuries, rum was the means of payment and exchange in the Caribbean. Sailors often received a ration of rum as part of their wages. No wonder pirates and rum have been inextricably linked ever since.
Where can I buy rum?
Basic rums like a brown Havana Club can be found in any shop or supermarket these days, but there is so much more! With over 1,000 rums in our range, Drankenshop Broekmans is the right place for all your rum needs, no matter what colour, flavour, profile, brand, country or price range you are looking for.
