Typical Jamaican rum is almost always distilled with a “pot still,” which gives it complex, rich flavors. These rums also tend to be high in esters, lending a funky bouquet that some compare to rotted fruit or hot leather car seats. This isn’t true of all Jamaican rums, but when a recipe calls for one, that funk is probably what it’s looking for. Likewise, a recipe is almost certainly calling for an aged or dark Jamaican rum, rather than the lighter style.
