Last year in December, I published my 2012 Rum Howler – Top 30 Rums list based upon a series side by side tastings that my Rum Chums and I completed last fall. All of the rums upon the final list were aged sipping rums, and the list included some of the most expensive (Appleton Estate 50 Year Old) rums in the worlds, as well as some of the best rum bargains (Plantation Guatemala Gran Anejo Rum).
This past summer, I completed a similar list for those clear (what we call ‘white’) rums we love to mix in fruited cocktails like Daiquiris, and Mojitos. Over the next few weeks, as I fill out the list, I will be providing my most up to date review for each rum that makes the grade. These lists are really quite fun to create, and I hope that those who follow this countdown (and who read the reviews) have some fun. Disagreement with my Panel of Judges is welcome, as are your own opinions about the list.
If you are interested in such things, a detailed explanation of how I came up with this list is available here:
The Rum Howler 2013 – Top 10 White Rums
This web page also contains the complete list in reverse order. (I will be filling that list out over the next several weeks, one rum at a time, countdown style as a sort of unofficial kick-off to my Rum Howler – The Year in Rum Awards.
I shall begin The Rum Howler Top 10 White Rum Countdown with the 10th Best White Rum as determined by my judges:
(Just click on the excerpt to read my review):
#10 Potter’s Superior White Rum
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I hope everyone enjoys the countdown!
Cross Keys 5 Yr Old Barbados Rum is a spirits brand developed by 
Pumpkin Face Rum 
Saint Lucia is a Caribbean Island Country located south of Martinique and northwest of Barbados near the boundary between the Caribbean Sea and the Atlantic Ocean. It is part of the Lesser Antilles chain of islands and supports a culture which includes both French and English influences. The rum produced on the island is produced solely by St Lucia Distillers who represent an amalgamation of the last two distillers upon the island, Barnard and Geest. The rum is produced in the English style from fermented molasses upon a variety of stills, both copper pot and column, and aged in oak barrels.
Yesterday, I learned that I was to receive a few new samples from 
The Rum Howler Blog 