{"product_id":"planteray-xaymaca-special-dry-rum-43-vol-0-7-l","title":"Planteray Xaymaca Special Dry Rum 43% Vol. 0.7 L","description":"\u003cp\u003eDiscover the authentic Jamaican character of \u003cstrong\u003ePlanteray Xaymaca Special Dry Rum 43% Vol. 0.7L\u003c\/strong\u003e, a distinctive Caribbean rum crafted entirely from traditional pot-still distillates produced at the historic Long Pond and Clarendon distilleries in Jamaica. Celebrating the island's legendary rum-making traditions, this expressive spirit combines intensely ripe banana, flambéed pineapple, bitter orange peel and warming spices with a rich, naturally dry character.\u003c\/p\u003e\n\n\u003cp\u003eMade from molasses and carefully blended from aromatic Jamaican rum components, Planteray Xaymaca offers an exceptional balance of tropical fruit, earthy complexity and gentle oak. Its distinctive flavour develops through extended fermentation, traditional pot-still distillation and double maturation in Jamaica and France. Bottled at 43% alcohol by volume without added sugar, it preserves the expressive character of Jamaican rum while offering a smooth and versatile drinking experience. For Drinkero, it is an excellent choice for Mai Tai, Jungle Bird, Jamaican Daiquiri, Rum Punch and other cocktails that benefit from authentic, fruit-forward Jamaican pot-still rum.\u003c\/p\u003e\n\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eAppearance:\u003c\/strong\u003e Warm golden amber with attractive copper, honey and light mahogany reflections.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Complex and expressive, combining ripe banana, flambéed pineapple, bitter orange peel and creamy vanilla with subtle herbal notes, light smoke, pastry aromas and delicate fermented tropical fruit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePalate:\u003c\/strong\u003e Dry and aromatic, opening with pear, white grapes, apricot and tropical fruit before developing notes of coconut milk, rose water, allspice, toasted nuts and gentle oak.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium to long, with lingering tropical fruit, vanilla, warming pot-still spice, subtle toasted wood and a delicate smoky character.\u003c\/p\u003e\n\n\u003ch3\u003eThe Heritage of Jamaican Pot-Still Rum\u003c\/h3\u003e\n\n\u003cp\u003eJamaica has one of the world's most distinctive rum-making traditions, with a history closely connected to sugarcane cultivation and molasses distillation.\u003c\/p\u003e\n\n\u003cp\u003eFor centuries, Jamaican distilleries have developed fermentation and distillation techniques capable of producing unusually aromatic and complex spirits.\u003c\/p\u003e\n\n\u003cp\u003eTraditional Jamaican rum became internationally recognised for its intense tropical fruit aromas, rich body and distinctive fermentation-derived character.\u003c\/p\u003e\n\n\u003cp\u003eDuring the eighteenth and nineteenth centuries, Jamaican rum was particularly valued by merchants and blenders seeking powerful spirits with expressive flavours.\u003c\/p\u003e\n\n\u003cp\u003eThese rums became important ingredients in traditional punches and later helped define the character of many classic Caribbean and tropical cocktails.\u003c\/p\u003e\n\n\u003cp\u003eThe distinctive aromas associated with Jamaican rum are often described as rum funk or hogo, referring to the complex fruit, fermentation and earthy characteristics found in certain traditional styles.\u003c\/p\u003e\n\n\u003cp\u003ePlanteray Xaymaca Special Dry was developed to celebrate this heritage, reviving the expressive character of historic Jamaican pot-still rum.\u003c\/p\u003e\n\n\u003cp\u003eIts name, Xaymaca, refers to an early Indigenous name associated with Jamaica, connecting the expression with the island's cultural and geographic identity.\u003c\/p\u003e\n\n\u003ch3\u003eProduced at Long Pond and Clarendon Distilleries\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Xaymaca Special Dry is produced from rum components sourced from two respected Jamaican distilleries: \u003cstrong\u003eLong Pond Distillery and Clarendon Distillery\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eBoth distilleries have long histories of producing traditional Jamaican rum and are particularly recognised for their distinctive pot-still spirits.\u003c\/p\u003e\n\n\u003cp\u003eLong Pond Distillery, located in Jamaica's Trelawny parish, is associated with historic rum-making techniques and aromatic distillates featuring expressive tropical fruit and fermentation characteristics.\u003c\/p\u003e\n\n\u003cp\u003eIts production includes traditional John Dore pot stills, which are capable of producing rich, flavourful Jamaican rum.\u003c\/p\u003e\n\n\u003cp\u003eClarendon Distillery, located in the parish of Clarendon, produces different styles of rum using traditional distillation equipment, including its Vendôme pot still.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eLong Pond rum:\u003c\/strong\u003e Contributes expressive fermented tropical fruit, ripe banana, pineapple and traditional Jamaican pot-still character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eClarendon rum:\u003c\/strong\u003e Adds aromatic richness, fruit complexity, body and a complementary balance of spice and herbal notes.\u003c\/p\u003e\n\n\u003cp\u003eBy blending selected pot-still distillates from these two producers, Planteray creates a rum with greater aromatic diversity than a spirit produced using a single distillation style.\u003c\/p\u003e\n\n\u003cp\u003eThe resulting expression showcases the distinctive qualities of traditional Jamaican rum while maintaining a balanced flavour suitable for both cocktails and sipping.\u003c\/p\u003e\n\n\u003ch3\u003eTraditional Fermentation and Pot-Still Distillation\u003c\/h3\u003e\n\n\u003cp\u003eOne of the defining characteristics of Planteray Xaymaca Special Dry is its production using exclusively \u003cstrong\u003etraditional pot-still Jamaican rum\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe production process begins with molasses, a traditional raw material obtained during the manufacture of sugar from sugarcane.\u003c\/p\u003e\n\n\u003cp\u003eDuring fermentation, yeast converts the sugars in molasses into alcohol while producing aromatic compounds that influence the finished rum.\u003c\/p\u003e\n\n\u003cp\u003eThe rum components used for Xaymaca undergo different fermentation periods, generally described as approximately one to three weeks depending on the distillery and production style.\u003c\/p\u003e\n\n\u003cp\u003eThese relatively extended fermentation periods contribute to the development of esters and other aromatic substances associated with traditional Jamaican rum.\u003c\/p\u003e\n\n\u003cp\u003eEsters are compounds that can create distinctive fruit aromas resembling ripe banana, pineapple, pear and other tropical fruits.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eClarendon Distillery:\u003c\/strong\u003e Uses a traditional Vendôme pot still to produce rich Jamaican rum with expressive aromatic characteristics.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eLong Pond Distillery:\u003c\/strong\u003e Uses traditional John Dore pot-still equipment associated with the production of complex, flavourful Jamaican spirits.\u003c\/p\u003e\n\n\u003cp\u003eUnlike highly rectified column-still rum, traditional pot-still distillation retains more of the heavier aromatic compounds that give the finished spirit its distinctive personality.\u003c\/p\u003e\n\n\u003cp\u003eBecause Planteray Xaymaca contains only pot-still rum, it offers a particularly expressive example of Jamaica's traditional distilling heritage.\u003c\/p\u003e\n\n\u003ch3\u003eDouble Ageing in Jamaica and France\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Xaymaca Special Dry follows the brand's distinctive approach to double maturation, combining tropical ageing in Jamaica with additional maturation in France.\u003c\/p\u003e\n\n\u003cp\u003eThe rum components initially spend approximately \u003cstrong\u003eone to three years in former bourbon oak barrels\u003c\/strong\u003e under Jamaica's warm tropical climate.\u003c\/p\u003e\n\n\u003cp\u003eDuring this period, the spirit interacts with the wood, developing additional characteristics associated with vanilla, caramel, toasted oak and warming spice.\u003c\/p\u003e\n\n\u003cp\u003eThe tropical climate encourages an active interaction between the rum and its barrels, influencing both the development of flavour and the integration of its aromatic compounds.\u003c\/p\u003e\n\n\u003cp\u003eFollowing the initial maturation, the rum is transported to France for approximately one additional year in Ferrand casks previously used for cognac.\u003c\/p\u003e\n\n\u003cp\u003eThis secondary maturation contributes additional balance and aromatic complexity while helping integrate the intense tropical fruit and fermentation characteristics.\u003c\/p\u003e\n\n\u003cp\u003eThe blend is also finished with a small quantity of older Jamaican rum, commonly described as a seventeen-year-old component, adding further depth.\u003c\/p\u003e\n\n\u003cp\u003eUnlike rums sold with a formal minimum-age statement, Xaymaca combines components of different ages and is marketed without a specific age declaration.\u003c\/p\u003e\n\n\u003cp\u003eThe finished rum retains the expressive character of traditional Jamaican pot-still distillation while benefiting from the elegance associated with Planteray's double-ageing approach.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Makes Jamaican Rum Funk Different?\u003c\/h3\u003e\n\n\u003cp\u003eJamaican rum is internationally recognised for its distinctive aromatic intensity, often described by bartenders and rum enthusiasts as Jamaican funk.\u003c\/p\u003e\n\n\u003cp\u003eThis expression refers to the concentrated tropical fruit, fermented and sometimes earthy aromas associated with certain traditional Jamaican rum styles.\u003c\/p\u003e\n\n\u003cp\u003eThe character develops through fermentation techniques that encourage the formation of aromatic compounds, particularly esters, followed by traditional pot-still distillation.\u003c\/p\u003e\n\n\u003cp\u003ePlanteray Xaymaca Special Dry showcases these characteristics through its expressive ripe banana, flambéed pineapple, tropical fruit and subtle herbal notes.\u003c\/p\u003e\n\n\u003cp\u003eCompared with lighter Cuban-style rums, Xaymaca offers a fuller body, greater aromatic complexity and a more pronounced fermented tropical fruit character.\u003c\/p\u003e\n\n\u003cp\u003eCompared with traditional Barbados rum, its flavour places greater emphasis on ripe fruit, pot-still intensity and delicate earthy complexity rather than gentle vanilla and balanced oak alone.\u003c\/p\u003e\n\n\u003cp\u003eIts character also differs from Guyanese Demerara rum, offering bright tropical fruit and floral notes rather than the deeper caramel and dark sugar profile commonly associated with aged Demerara expressions.\u003c\/p\u003e\n\n\u003cp\u003eThese differences make Xaymaca particularly appealing to home bartenders seeking a distinctive Jamaican rum that can transform familiar cocktails through its expressive natural flavour.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Makes Planteray Xaymaca Special Dry Different?\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Xaymaca Special Dry stands out through its combination of authentic Jamaican origin, 100% pot-still distillation and carefully selected rum components from Long Pond and Clarendon.\u003c\/p\u003e\n\n\u003cp\u003eUnlike many blended Caribbean rums that combine pot-still and column-still distillates, Xaymaca relies entirely on traditional pot-still spirits to create its expressive aromatic profile.\u003c\/p\u003e\n\n\u003cp\u003eIts intense ripe banana, flambéed pineapple and bitter orange peel notes provide a distinctive flavour that remains noticeable in citrus-based and tropical cocktails.\u003c\/p\u003e\n\n\u003cp\u003eThe double-ageing process combines the richness developed through tropical maturation with additional refinement in French oak casks.\u003c\/p\u003e\n\n\u003cp\u003eOne particularly important characteristic is its \u003cstrong\u003ezero added sugar dosage\u003c\/strong\u003e, giving Xaymaca a naturally dry profile despite its rich tropical fruit aromas.\u003c\/p\u003e\n\n\u003cp\u003eThe producer also allows for a very small amount of caramel colouring to maintain consistency between batches, rather than relying on colouring to define the rum's flavour.\u003c\/p\u003e\n\n\u003cp\u003eAt 43% alcohol by volume, Xaymaca offers additional body compared with standard 40% rums while remaining approachable for both cocktail mixing and sipping.\u003c\/p\u003e\n\n\u003cp\u003eFor Drinkero, it provides an excellent alternative to Planteray Original Dark, offering a drier and more distinctly Jamaican flavour with greater emphasis on natural pot-still aromatics.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect for Cocktails\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Xaymaca Special Dry is particularly suitable for classic tiki cocktails, refreshing rum drinks and tropical creations where its distinctive Jamaican pot-still character can remain prominent.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMai Tai:\u003c\/strong\u003e Combine Planteray Xaymaca with freshly squeezed lime juice, orange curaçao and orgeat syrup. Its ripe banana, pineapple and gentle spice notes complement the citrus acidity and almond sweetness, creating an expressive Jamaican variation of this classic tiki cocktail.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eJungle Bird:\u003c\/strong\u003e Mix Planteray Xaymaca with bitter red aperitivo, pineapple juice, fresh lime juice and sugar syrup. Its dry tropical fruit and pot-still character creates an interesting contrast to the cocktail's distinctive balance of sweetness and bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eJamaican Daiquiri:\u003c\/strong\u003e Combine Xaymaca with fresh lime juice and sugar syrup. Its expressive banana, pineapple and floral notes create a more aromatic interpretation of the traditional three-ingredient Daiquiri.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eRum Punch:\u003c\/strong\u003e Mix Planteray Xaymaca with pineapple juice, orange juice, fresh lime and a carefully balanced sweetener. Its traditional Jamaican rum character provides additional fruit complexity beneath the refreshing tropical ingredients.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eKingston Negroni:\u003c\/strong\u003e Replace gin with Planteray Xaymaca in a combination of sweet vermouth and bitter red aperitivo. Its dry pot-still character and aromatic tropical fruit notes complement the herbal bitterness and rich sweetness of the other ingredients.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMojito Variation:\u003c\/strong\u003e Combine Xaymaca with fresh mint, lime juice, sugar and soda water. Its expressive Jamaican flavour creates a more complex variation of the traditional refreshing white-rum cocktail.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eRum Collins:\u003c\/strong\u003e Mix Planteray Xaymaca with freshly squeezed lemon juice, sugar syrup and soda water. Its tropical fruit, gentle smoke and warming spice characteristics add depth to this refreshing sparkling highball.\u003c\/p\u003e\n\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Xaymaca Special Dry is particularly enjoyable in classic Jamaican rum cocktails, tropical drinks and spirit-forward creations that showcase its distinctive pot-still character.\u003c\/p\u003e\n\n\u003cp\u003eFor a simple tasting serve, pour approximately 40–50 ml into a suitable glass and allow its ripe banana, pineapple, orange peel and delicate smoky aromas to develop before tasting.\u003c\/p\u003e\n\n\u003cp\u003eFor a Jamaican Daiquiri, combine 60 ml Planteray Xaymaca with 25 ml freshly squeezed lime juice and 15 ml sugar syrup. Shake thoroughly with ice and strain into a chilled coupe glass.\u003c\/p\u003e\n\n\u003cp\u003eFor a classic Mai Tai, combine 60 ml Planteray Xaymaca with 25 ml fresh lime juice, 15 ml orange curaçao and 15 ml orgeat syrup. Shake with ice and strain into a glass filled with fresh crushed ice.\u003c\/p\u003e\n\n\u003cp\u003eFor a Kingston Negroni, combine 30 ml Planteray Xaymaca with 30 ml sweet vermouth and 30 ml bitter red aperitivo. Stir thoroughly with ice, strain over a large ice cube and garnish with an orange twist.\u003c\/p\u003e\n\n\u003cp\u003eIts distinctive combination of tropical fruit, vanilla, gentle smoke and warming spice also makes it an interesting companion to desserts featuring caramelised banana, roasted pineapple, dark chocolate, nuts or citrus.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Planteray\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e Xaymaca Special Dry Rum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Jamaica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Caribbean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand owner:\u003c\/strong\u003e Maison Ferrand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaster Blender:\u003c\/strong\u003e Alexandre Gabriel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistilleries:\u003c\/strong\u003e Long Pond Distillery and Clarendon Distillery\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpirit type:\u003c\/strong\u003e Rum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Traditional Jamaican Pure Pot-Still Rum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRaw material:\u003c\/strong\u003e Molasses\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation:\u003c\/strong\u003e Approximately 1–3 weeks, depending on the rum component\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistillation:\u003c\/strong\u003e 100% traditional pot-still distillation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClarendon still:\u003c\/strong\u003e Vendôme pot still\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLong Pond still:\u003c\/strong\u003e John Dore pot still\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTropical maturation:\u003c\/strong\u003e Approximately 1–3 years in Jamaica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTropical barrel type:\u003c\/strong\u003e Ex-bourbon oak barrels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContinental maturation:\u003c\/strong\u003e Approximately 1 year in France\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContinental barrel type:\u003c\/strong\u003e Ferrand casks previously used for cognac\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditional blend component:\u003c\/strong\u003e Small proportion of older Jamaican rum, approximately 17 years old\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAge statement:\u003c\/strong\u003e No formal age statement\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdded sugar:\u003c\/strong\u003e None; 0 g\/L dosage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColouring:\u003c\/strong\u003e Up to approximately 0.1% caramel colouring may be used for batch consistency\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour:\u003c\/strong\u003e Golden amber with copper and honey reflections\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e Ripe banana, flambéed pineapple, bitter orange peel, pear, apricot, vanilla, coconut milk, allspice, toasted nuts and gentle smoke\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol content:\u003c\/strong\u003e 43% Vol. (producer specification; check supplier bottle)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBottle size:\u003c\/strong\u003e 0.7L (700 ml)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended use:\u003c\/strong\u003e Mai Tai, Jungle Bird, Jamaican Daiquiri, Rum Punch, Kingston Negroni, Mojito variations and Rum Collins\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store upright with the bottle tightly closed in a cool, dry place away from direct sunlight and excessive heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDiscover more with Drinkero:\u003c\/strong\u003e Explore classic Mai Tai, Jungle Bird and Daiquiri recipes, discover the differences between traditional Jamaican pot-still rum and blended Caribbean dark rum, and use the Drinkero cocktail calculator to prepare perfectly balanced cocktails at home.\u003c\/p\u003e","brand":"DRINKERO","offers":[{"title":"Default Title","offer_id":57864206057798,"sku":"BON","price":149.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/6849\/8502\/files\/PlanterayXaymacaSpecialDryRum43_Vol.0.7L.webp?v=1794422840","url":"https:\/\/drinkero.com\/en-pl\/products\/planteray-xaymaca-special-dry-rum-43-vol-0-7-l","provider":"DRINKERO","version":"1.0","type":"link"}