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Rum past 57%: the float, the flame, and the backbone of tiki.
The British Caribbean
'Proof' began as a gunpowder test: spirit that still let powder light was proved. Bartholomew Sikes' hydrometer fixed 100 proof at 57.15% alcohol in 1816, and rum above that line is overproof.
Made like any rum from molasses or cane juice, then bottled near still strength instead of being cut to 40%. Jamaican overproofs keep long ferments and heavy esters, so flavor scales up with the strength.
Overripe banana, molasses, and hogo funk riding serious heat. In practice a seasoning spirit: a little lifts a Daiquiri or a Zombie; a lot is a dare.
Did you know
US '151' rums are 75.5% alcohol, named for their proof; tiki bartenders treat them as seasoning, floated by the half ounce, and never near an open flame without a plan.
Also known as: 151 rum, smith cross, smith & cross, 151, wray nephew, wray & nephew
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