Planteray Rum has recently launched a new product called Hogo Monsta, which aims to revive the 18th-century tradition of high-ester "heavy rums." Distilled in Barbados at the Stade’s West Indies Rum Distillery, this rum boasts an impressive 2,029 grams of aromatic compounds per hectoliter, making it the highest-ester rum currently available on the market.

Hogo Monsta is a unique spirit intended for serious rum enthusiasts. It’s characterized by its powerful flavors of overripe banana, pineapple, and mango, spiced with notes of varnish, brine, and tropical funk. Owing to its intensity, it’s recommended to use this rum sparingly as an ingredient in cocktails rather than consuming it neat.

Historically, high-ester rums were primarily produced for blending purposes, particularly for the German market, where they could be combined with neutral spirits to avoid high import taxes. They were known as rum verschnitt, and while Jamaican rums are well-known for this style, Hogo Monsta taps into the largely hidden tradition from Barbados.

Alexandre Gabriel, the founder and master blender of Planteray, has mentioned that while Hogo Monsta is a new commercial release, similar rums have been produced regularly at the distillery. His goal is to share unique expressions rooted in the rum heritage of Barbados.

The production of Hogo Monsta involves specific fermentation techniques that create concentrated esters, which are responsible for the rum’s pronounced flavor profile. Unlike traditional rums, which might see extensive aging periods, Hogo Monsta is only aged for a few months in ex-bourbon barrels and cognac casks.

With a limited release of just 5,000 bottles, this intriguing rum is priced at approximately $55 for a 200-milliliter bottle and is primarily aimed at a niche market of rum aficionados. As Gabriel states, “Don’t buy this unless you know what it is!”

For those who want to explore the unique essence of Hogo Monsta, it can be found across select markets including the U.S., UK, France, and several others in Europe.