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"Hogo": The Savory Funk of Jamaican Rum

  //food-wine.news-articles.net/content/2026/01/09/hogo-the-savory-funk-of-jamaican-rum.html
  Published in Food and Wine on Friday, January 9th 2026 at 3:58 GMT by Food & Wine
      Locales: UNITED STATES, BARBADOS, JAMAICA

Understanding the 'Hogo'

The rum's name itself is a key indicator of its character. "Hogo," a term borrowed from Jamaican Patois, isn't about sweetness or floral notes. It refers to the savory, almost pungent, aromas and flavors inherent in traditionally produced pot-still rums. Many describe it as having 'barnyard' or 'farmy' notes - a complex, earthy funk that some consider the holy grail of rum tasting. These notes come from the fermentation process, specifically the use of wild yeasts and dunder (the leftover residue from previous distillations) that contribute to a uniquely robust and complex flavor profile. While not universally appreciated, the 'hogo' is highly prized by rum enthusiasts who seek depth and authenticity in their spirit.

The Art of Blending: Pot vs. Column Still

Planteray's beverage director, Ben Potts, masterfully balances this intense funk with the cleaner profile of column-still rum. Pot-still rums are traditionally known for their heavier, more flavorful character, resulting from a batch distillation process. Column stills, on the other hand, produce a lighter, more refined spirit through continuous distillation. Hogo Monsta leverages the strengths of both. The pot-still component delivers the desired "hogo," while the column-still rum provides a smooth foundation, preventing the spirit from becoming overly aggressive or unbalanced. This careful blend speaks to a deliberate approach to crafting a spirit that is both bold and approachable.

Maturation and Complexity

The blending process isn't where the story ends. The rum is then aged in a combination of ex-bourbon and ex-sherry barrels. Ex-bourbon barrels impart vanilla, caramel, and oaky notes, adding sweetness and softening the overall profile. Ex-sherry barrels, on the other hand, contribute dried fruit flavors, spice, and a subtle nutty complexity. The varying lengths of time spent in each barrel type are crucial, allowing Potts to layer flavors and create a nuanced spirit. This maturation process isn't just about adding flavor, but about integrating the individual components into a harmonious whole.

Tasting Notes: A Flavorful Journey

Upon nosing, Hogo Monsta immediately announces its presence with a vibrant bouquet of ripe tropical fruits - banana, pineapple, and mango - alongside the comforting sweetness of brown sugar and warm spice. But beneath the initial sweetness lies the characteristic "hogo," a savory undercurrent that hints at the complexity to come. On the palate, the rum delivers a dynamic interplay of flavors. Vanilla and caramel notes from the bourbon barrels are balanced by a subtle peppery spice and the lingering, intriguing funk that defines the spirit. The finish is long and satisfying, leaving a warm, inviting sensation.

A Limited Edition Worth Seeking

At 46.4% ABV, Hogo Monsta is bottled at a strength that allows its flavors to shine without being overwhelming. While the $150 price tag may seem steep, it reflects the quality of the ingredients, the craftsmanship involved, and the limited nature of the release. This is a rum designed not just for casual enjoyment, but for careful appreciation. It's a spirit that can be savored neat, used to add depth and character to classic cocktails like a Mai Tai or Planter's Punch, or employed by mixologists to create innovative new concoctions. Available exclusively through [ Planteray's website ], this limited edition is likely to disappear quickly. Hogo Monsta isn't just a rum; it's a statement - a testament to Planteray's dedication to the art of rum and a celebration of the vibrant flavors of Jamaica.