Range·160 products

Rum

Rum is the most fragmented spirit category we represent — five regulatory frameworks, four base materials, seven distinct house traditions sit on the same shelf. Bouchon represents twelve houses across the working spread:

AOC Martinique rhum agricole — fresh-pressed cane juice, traceable by parcel, the most regulated rum framework in the world. We carry Saint James (1765, Sainte-Marie, the oldest dated brand), Depaz (1917 rebuild on Mont Pelée's volcanic slopes), and Rhum J.M (Macouba, north-tip Atlantic, the experimental Atelier programme).

Marie-Galante rhum agricole — small island south of Guadeloupe, outside AOC Martinique, distinctively higher-proof Caribbean tradition. Bielle (1769, soft 40% to vintage 52%) and Père Labat (steam-powered cane press, signature 59% Blanc).

Haitian rhum — Barbancourt, distilled with Cognac technique on cane juice since 1862, family-owned for five generations.

Independent bottlers — Compagnie des Indes, the deepest Caribbean shelf we carry. 29 single-cask and curated-blend SKUs covering Jamaica, Trinidad, Barbados, Guyana, Belize, Panama, Cuba and the rest. Florent Beuchet selects each cask personally.

Saint Lucia long-age — Admiral Rodney, the Saint Lucia Distillers premium line, named for the 1782 Battle of the Saintes. Coffey-still molasses base, long tropical ageing, an annual cask-finishing programme.

Indian Ocean — Arcane (Mauritius, 13 SKUs from white through cask-strength single barrels) and Rivière du Mât (Réunion, French overseas IG framework, softer profile from longer Indian Ocean ageing).

Solera and finishing — Dos Maderas, the rum project of Bodegas Williams & Humbert in Jerez. Caribbean base aged twice: first in the tropics, then in actual PX and oloroso casks from a working sherry house.

Plus the unusual — Sortilège (Quebec maple + Canadian whisky liqueur, listed adjacent because the use cases overlap).

Each producer page sits behind the chip below — full house story, image, bottling list. For trade buyers building a rum programme, the producer page is where the buying conversation actually happens.

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Barbancourt Dos Maderas HSE (alt slug) Germana

Cocktails

33 cocktails — hover for the recipe

Build

50ml White Rum
25ml Dragon Fruit Syrup
20ml Fresh Lime Juice
10ml Fresh Orange Juice
Method

Shake over ice and double strain into a chilled coupe glass with one large ice cube. Garnish with orange peel and dragon fruit. *Dagon Fruit Syrup: boil 1:1 water:sugar (by mass) with muddled dragon fruit in a saucepan until sugar is dissolved. Let cool and fine strain.

Dragon Daiquiri
Dubonnet Frappé
Build

52ml Rum
37ml Creme de Cacao
60ml Coconut Cream
30ml Lime Juice
Method

Chop off the ears of a large chocolate bunny. Add coconut cream, Lime, Leaves and lemongrass into a shaker. Muddle well. Add the rum and Creme de cacao to the shaker. Add ice and shake. Add crushed ice into the bunny. Double strain into the chocolate bunny. Garnish with mint sprig, edible flowers, and 2 lime Leaves “bunny ears”

Easter On Easter Island
Espresso Martiki
FANCY PINEAPPLE RUM NEGRONI (up)
Build

50ml Bacon fat washed Rum Oro
20ml Dubonnet Rouge @dubonnetrouge
10ml Blueberry Cinnamon Syrup
10ml Maple Syrup
Method

Dry shake whole egg like a flipping legend. Wet shake (that’s with ice) the rest of the ingredients. Add to egg mixture. Give a shake and fine strain into beautiful glassware and garnish with blueberry, bacon, pancake stack!

Flipping Fat Pancake
Forbidden Garden
Golden Boulevardier
Golden Shellback
Good as Gold
Hawaiian Room
Hemp Summer
Build

45ml White Rum
30ml Dragon Fruit Syrup
15ml Lime Juice
Method

Add all ingredients into a shaker. Add ice and shake to chill. Double strain into a chilled coupe and garnish with a slice of dragon fruit. Syrup recipe: heat up 1/2 cup of water and 1/2 cup white sugar in a small spot. Cube half of a dragon fruit and leave on the pink rind. Add to the pot and cook until sugar is dissolved. Pour all content into a mason jar and let it sit for 3-4 hours until syrup turns hot pink. Seperate the solids out with a sifter.

Here's a twist on the classic Daiquiri!⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Hold The (Cocktail) Bus
Island Escape Spritz
Island Vibes
JAR OF GOLD by @servedbysoberon
K I W I M O J I T O by @cocktails_by_nat
Kiwi In My Rum
Lavazza & Stormy
Lost Lake
Love Juice
Build

60ml Rum
15ml Massenez Mango Liqueur @distilleriemassenez
10ml Massenez Garden Party Coriander Liqueur @gardenpartyfrance
20ml Lime Juice
60ml Franklins Fragrant Guava & Persian Lime with Root Ginger Infused Soda
Method

Muddle mint leaves in the base of a glass with lime juice. Add ice and remaining ingredients (except Soda) and stir well, then add Soda, quick final stir and enjoy.

MANGO MOJITO aka MANGOJITO
Mojito Asiatico
One Day At A Time
Panda-Bana Mojito
Build

45ml Appleton Estate Gold Rum
30ml Lime Juice
15ml Homemade Pandan Syrup
15ml Homemade Finger Lime Syrup
45ml Cream
Method

Shake everything except Soda Water with one large ice cube and a few small ones, for about 2 minutes. Strain out the ice and use a milk frother to whip more air into the drink. Pour 60ml of Soda Water into a chilled glass and pour the contents of the shaker on top. Put the glass in the freezer for 4 minutes, then take it out and top with more Soda Water. Garnish with matcha powder, Pandan leaf and finger lime caviar.

Pandan Ramos
Pine My Apples
Build

1/2 cup Pineapple, finely chopped
30ml Freshly squeezed Lime Juice
60ml Mint Simple Syrup
120ml White Rum
Method

Add pineapple chunks, blueberries, mint syrup and mint leaves into two highball glasses. Muddle until pineapple chunks, blueberries and mint are broken down. Add in crushed ice, lime juice and rum. Top with club soda. Garnish with fresh blueberries and mint leaves. Cheers!

Pineapple Blueberry Mojito (Serves 2)
Pineapple Creamsicle
Pink Coco Bliss
Pink Coconut
Pipe Dream