A rich, slow-sipping Barbadian rum triple-matured in bourbon, cognac, and Pedro Ximénez sherry casks for deep dried-fruit sweetness and gentle spice.

Tasting Notes 

Pours a dark, polished mahogany with glowing amber highlights. On the nose, it opens with generous aromas of toasted coconut, sticky fig rolls, and dark molasses, quickly followed by sun-dried raisins, baking vanilla, and warm cinnamon bun.

The palate is supple, velvety, and deeply comforting without turning cloying. Layers of rich caramel, spiced banana loaf, and dark cocoa beans mingle with juicy sultanas and roasted hazelnuts. The Pedro Ximénez sherry cask finish really shines on the tail end, bringing a warming, lingering finish filled with dried plums, gentle wood smoke, and sweet toasted oak.

About the Producer

Crafted under the watchful eye of master blender Alexandre Gabriel and the Maison Ferrand team, Planteray (formerly Plantation Rum) has built an international reputation for honouring local heritage while exploring innovative cask finishes. At the heart of their Barbadian expressions is the historic West Indies Rum Distillery (WIRD) in Saint Michael, established in 1893 right on the beach at Brighton.

Rather than chasing quick industrial shortcuts or masking character, Gabriel’s philosophy celebrates historic Caribbean distillation traditions, combining pot and column stills before applying traditional French dual-ageing techniques. The rebrand from Plantation to Planteray marks a fresh chapter, but the liquid inside remains dedicated to honest, flavour-driven craftsmanship.

Production & Maturation

Distillation & Origin:

Distilled at the West Indies Rum Distillery in Barbados using high-grade sugarcane molasses. The spirit is a blend of light, aromatic column-distilled rums and heavy, deeply flavoured pot-still rums, fermented to extract maximum ester complexity and natural sweetness.

Triple Maturation & Cask Finishing:

The hallmark of PXXO is its meticulous three-stage ageing process:

1. Tropical Ageing: The rum rests for several years in the humid, maritime climate of Barbados in charred ex-bourbon American white oak casks, accelerating flavour extraction and building core notes of vanilla, toasted coconut, and sweet oak.

2. Continental Ageing: The liquid is transported across the Atlantic to the historic cellars of Maison Ferrand in Javrezac, south-west France, where it matures further in seasoned French oak Cognac casks under temperate, stable conditions to round out the spirit and soften the tannins.

3. Pedro Ximénez Finish: For its final maturation, the rum spends several months finishing in authentic Spanish ex-Pedro Ximénez (PX) sherry butts from Andalusia, infusing concentrated layers of dried raisin, dates, stewed fig, and rich dark chocolate.