Skip to main content
  1. Home
  2. Food & Drink
  3. News

Planteray Rum is launching the “world’s heaviest rum”

Planteray's new rum isn't for novices

Rum barrel
istock/karandaev

Fans of rum know all about the appeal of Planteray Rum. You can’t go wrong with anything from its award-winning portfolio. But if you’re looking for something a little more unique, you’ll be excited to learn about the newest expression from this popular brand.

Planteray Hogo Monsta

It’s called Planteray Hogo Monsta, and it’s a “bold high-ester” rum due to the naturally occurring compounds created during the fermentation process. Distilled at Stade’s West Indies Rum Distillery in Barbados, this isn’t a rum for sipping. It’s too potent and high in alcohol for that. Instead, this 56.6% ABV rum was crafted to be used as a “concentrated flavor catalyst” for bartenders and home mixologists due to its 2,029 grams per hectoliter of aromatic compounds.

Recommended Videos

“Don’t buy this unless you know what it is,” says Alexandre Gabriel, Owner and Master Blender of Planteray Rum.

According to the brand, adding a few drops to a cocktail brings flavors like banana, pineapple, mango, varnish, brine, spice, and tropical funk.

“For years, this style of high-ester rum lived in the shadows – used discreetly by blenders to add power and depth to a final mix. We always dreamed of bottling it as-is, raw and unapologetic. Hogo Monsta is that dream unleashed,” adds Gabriel.

Where can I buy it?

If adding a potent, ester-filled rum like Planteray Hogo Monsta Rum appeals to you, it will be available at US alcohol retailers beginning this month for the suggested retail price of $55 for a 200ml bottle. Get it while you can, as this is a limited-release with only 5,000 bottles available across the USA, UK, France, Barbados, Slovakia, the Czech Republic, Belgium, and Germany.

Christopher Osburn
Christopher Osburn is a food and drinks writer located in the Finger Lakes Region of New York. He's been writing professional
Willett Distillery Fills The First Barrel At Their New Springfield Facility
While many bourbon giants are pausing production, an independent Kentucky family is doing the opposite.
Barrel, cask, window

There's a particular kind of confidence required to build a brand-new distillery in 2026, as the bourbon industry is in the middle of a hard correction.

Jim Beam paused production at its flagship Clermont facility for the entire year, Kentucky warehouses are sitting on a record 16-plus million aging barrels, and U.S. whiskey distillers cut output sharply through 2025 as younger drinkers buy less and the boom-era oversupply works its way through the system.

Read more
Hestan expands NanoBond line with new stockpot and rondeaus
Hestan Culinary adds two new versatile pieces to the NanoBond collection
Hestan

Best-selling Hestan Culinary NanoBond line just got a new expansion, adding more functional and versatile pieces of it's collection. Since it's debut in 2017, the Hestan Culinary Nanobond collection now includes a 6-quart stockpot and 6 quart- and 9-quart Rondeaus.

The NanoBond 6qt Stockpot joins the existing 8qt stockpot, which offers a smaller option for small soups, stews, and pastas (retails at $500). Meanwhile, the NanoBond NanoBond 6qt Stockpot is great for versatile oven-to-table cooking like for hearty stews, shallow frying and braising, priced at $550 for 6-Quart and $600 for 9-Quart. The NanoBond collection is the first major innovation in stainless steel cookware in over a century, handcrafted in Italy and engineered to be 4x stronger with up to 5x the lifespan of traditional cookware.

Read more
Blade and Bow is releasing a new, annual solera-aged whiskey
Solera-aged whiskey fans will want to try this new expression
Blade and Bow

Blade and Bow differentiates itself from some of its counterparts in Kentucky by using a Solera system for aging, blending bourbons of different ages to create a unique expression. Recently, it announced the launch of a new limited-edition, annual Solera-aged expression.

Blade and Bow 12-Year-Old Solera Reserve

Read more