Jamaican Rum is the classic example of hogo, a term derived from a French phrase describing slightly decayed meat, "haut gout". Hogo represents a highly aromatic and heavier style of rum brimming with molasses, fruit, and funk. The name is inspired by the overripe, strong flavor and smell of that funky fruit, like an old banana whose aroma has intensified and concentrated. Counting 265 years of history and the lion’s share of the local market, the J. Wray & Nephew distillery is the hometown favorite. Its J. Wray and Appleton branded Rums offer options from affordable to super-premium, for cocktailers and connoisseurs alike.

For the cocktailing crowd, grab your bottle of rum, Campari, some pineapple, and mix up funky fresh and bitter two ways.

Jungle Bird

  • 1 ½ oz Jamaican Rum
  • ¾ oz Campari
  • ½ oz Simple Syrup
  • ½ oz Lime Juice
  • 1 ½ oz Pineapple Juice (Lakewood Pure Pineapple is a great bottled option)
Combine in shaker with ice, shake and strain into glass over ice, garnish with pineapple wedge.

    Pineapple Negroni

    • 1 oz Pineapple Rum
    • 1 oz Campari
    • 1 oz Red Vermouth
    Combine in mixing glass with ice, stir and strain into cocktail glass rimmed with lime wedge.


    DIY your own pineapple rum with this awesome guide from the Inu A Kena rum and tiki site, find out all about Hogo in this Washington Post article, and if you missed it - catch our post on Joy Spence, Appleton's and the worlds first female master blender.

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