Xaymaca Special Dry Rum (700 ml)

Plantation's Xaymaca Special Dry takes its name from the Taíno word for Jamaica, anchoring the liquid firmly to the island's two great pot-still houses: Long Pond (Clark's Town, north coast) and Clarendon Distillers Ltd (Lionel Town, south coast), both co-owned by Maison Ferrand through National Rums of Jamaica.

These are high-ester pot-still distillates — the product of slow, open fermentation that generates the volatile esters responsible for Jamaica's signature overripe-fruit intensity. Stage one maturation takes place tropically in ex-bourbon American oak, where the Caribbean climate drives an angel's share of 6–7% per year, concentrating the distillate far faster than any European cellar could.

Stage two moves the rum to Château de Bonbonnet, Ars, Charentes, France, where ex-Ferrand French oak Cognac casks layer dried-fruit and baking-spice structure over the tropical core — reviving the 17th–19th century practice of finishing Caribbean rum in European port cellars.

The defining transgression here is the 'Special Dry' designation: unlike most Plantation expressions, Xaymaca receives no Cognac-style dosage, leaving the high-ester Jamaican character completely unmasked and the finish bone-dry. The result is a rum that reads more like an uncompromising single-terroir statement than a blended house style — all funk, stone fruit, and raw oak tannin with nothing softened.