Virgin Islands Rum

Sugar built these islands and rum is what remains of it: the Danish plantations that covered St Croix are now ruins in the bush, but distilling continues, and the island still produces rum in very large volume alongside small-batch operations. Tours run through fermentation, the columns and the barrel warehouses, ending in a tasting, and they explain the difference between the light column-distilled style that dominates production here and the heavier pot-still rums of other islands. Around the island the drinking is more local: guavaberry liqueur made at Christmas, painkillers mixed strong, and the bush rums infused with fruit and spice that appear in beach bars. The estate ruins at Estate Whim show what the industry looked like when it ran on enslaved labour.

Highlights

• A working distillery - fermentation, columns and barrel warehouses on St Croix.
• A tasting flight - light column rums compared with heavier styles.
• Guavaberry liqueur - the Christmas drink made across the islands.
• Estate Whim - the restored plantation museum and its sugar machinery.

When to go

December to April is the pleasant season; distilleries run tours year-round on weekdays, with reduced weekend hours. Guavaberry appears around Christmas. Book tours ahead, as the larger operation runs to a fixed schedule.

Before you go

The big plant is an industrial facility and the tour reflects that, with more stainless steel than romance; the small distilleries are more characterful. Tasting and driving do not mix on narrow left-hand-drive roads. The history here is inseparable from slavery, and the better tours say so plainly rather than skating past it.

Nearby

Frederiksted's pier and rainforest are close; Christiansted is half an hour east.