The story of J. Wray & Nephew was first touched on in our review of J. Wray Gold, where we traced the company– which is the oldest registered in Jamaica– from its origin operating the Shakespeare Tavern to its acquisition by Gruppo Campari in 2012. We’re going to spend a little more time on the in-between period, which is critical to understand one of Jamaica’s most iconic exports.

After John Wray passed away, the control of J. Wray & Nephew went to his nephew Charles James Ward, who further developed the tavern and liquor business. In the mid-to-late 19th century, Ward debuted Wray & Nephew Overproof Rum in the world fairs of London (1862), Paris (1878), and Jamaica (1881), winning gold medals at each stop; these adorned the green-and-gold label the Overproof rum is known for. Throughout the 20th century, Wray & Nephew Overproof and J. Wray & Nephew, Ltd., became further entrenched as cultural staples in Jamaica and throughout the Jamaican diaspora.

Today, this is one of the quintessential overproof Jamaican rum, often recommended to those entering the rum and/or tiki world due to its accessibility in price and style. Unfortunately, availability has been limited in the past few years, as distilling operations have experienced difficulties that have led to reduced output, meaning a lack of presence especially in export markets like the US. Now that we’ve fully covered the history, let’s look at the rum itself.

Wray & Nephew White Overproof Rum is a blend of pot and column rums produced at New Yarmouth distillery in Clarendon parish, Jamaica. After distillation, the rums are blended together, and may be rested (but not aged) for a period of time before bottling at 63% ABV, the nominal standard proof for Jamaican overproof expressions.