In 1980 the Long Pond Distillery, the Clarendon Distillery and the Innswood Distillery combined to form National Rums of Jamaica Ltd, owned by the government of Jamaica, and West Indies Rum Distillery Ltd of Barbados, which in turn is owned by Maison Ferrand of France, and Demerara Distillers of Guyana. For over 40 years it has been producing rum under the globally recognised Monymusk Brand, producing over 60% of Jamaica’s rum exports.
We first looked at National Rums of Jamaica last year, when we talked with its CEO Martha Miller. Since then, the company has seen an eventful year.
“Last year was certainly challenging, as we saw global rum sales decline, a trend that affected much of the industry,” Miller says. “Our company faced similar hurdles with reduced demand impacting our bottom line. Additionally, Hurricane Beryl brought unexpected operational disruptions, making logistics and production more difficult than usual.”
However, with those challenges have also come opportunities.
“While the year presented setbacks, it also highlighted areas for strategic improvements and innovations, particularly in how we approach efficiency and resilience,” Miller tells us. “We are already leveraging these lessons to adapt, aiming to optimise operations and reconnect with our customer base in meaningful ways as we move forward. Our achievements over the past year have been both exciting and impactful.”
All About Chemistry
First among those achievements is the release of National Rums of Jamaica’s first single mark column still, a 17-year-old rum named MSR, under the Monymusk brand.
“This release represents a significant milestone for us, reflecting our commitment to craft, heritage, and quality in the rum category,” Miller says.
Aged rum is a valuable product, but it is also a highly technical challenge that takes years to pay off. 
“We have some products that are two years old, our oldest is 17 years, but you can age it for as long as you feel the product still has value and will be appreciated,” Miller says. “We have competitors who have released a 50-year-old product. Ageing a rum to that level is a very technical process that involves close management of the product. If a product stays in a barrel too long the oak overpowers the rum flavours. It takes a master blender technique to enhance it. Once you’re getting in over 15-20 years, it becomes an issue of skill.”
For Miller, it all starts with chemistry.
“Blending is all about chemistry. Rum is all about chemistry, different kinds of yeast and how they interact with sugars,” she explains.
But as well as being a technical challenge, ageing rum can also serve an important economic purpose for distilleries.
“We saw the global rum sales decline year-on-year. What this really was, was a rebalancing from Covid. Spirit sales overall were high, and there was a growing trend on consumption, but Covid has ended and people have gone back to their regular lives and we are feeling the effects of that,” Miller tells us. “You might see reduced purchases of fresh product in the short term, and putting it in a barrel to age it is a way of balancing that. Once it is in a barrel it continues to appreciate. It is an opportunity to come up with something new and exciting for the market. Reduced purchases of current crop rum will see that rebalance in a few years.”
Building a Legacy
At the same time, the firm has received the honour of being the only Jamaican brand to feature in the CARICOM 50 celebrations. For this historic event, National Rums of Jamaica created a commemorative product under the Long Pond brand—a special VSOP expression—that was incredibly well received and allowed the company to showcase Jamaica’s rich rum heritage.
“Finally, we launched Monymusk WOP in the United States, where it has been enthusiastically welcomed,” Miller tells us. “This expansion into the US market has been a rewarding step in growing our brand’s global footprint. Each of these milestones highlights our passion for excellence and innovation as we continue to bring Jamaican rum to the world.”
National Jamaican Rums is receiving these honours at the same time as it is facing some major macroeconomic challenges.
The increase in molasses prices, paired with lower sugar levels, has pressured the distillery’s production costs and efficiencies. With reduced sugar content, the firm needs more raw materials to produce the same volume of rum, adding to operational demands.
“Each of these challenges has required us to remain agile and focused on our core commitment to quality and heritage,” says Miller. “To address this, our production team is being driven to become more diligent and astute in refining techniques, maximising yield, and minimising waste. We are introducing enhanced monitoring and analytics tools, which will allow us to optimise processes in real time and adapt to variations in raw material quality. This focus on efficiency will allow us to maintain product quality without compromising our standards, even under challenging circumstances.”
While dealing with those costs National Rums of Jamaica is also working to build a consensus on the GI registration for Jamaican rum, a hurdle that has proven to be an industry-wide issue.
“GI status would protect the unique identity of Jamaican rum internationally, benefiting all producers. However, reaching agreement on the framework has been complex,” Miller shares. “As the largest exporter, we are committed to finding a path forward that will allow every producer to thrive while preserving brand Jamaica.”
For Miller, that path forward is not just about establishing the future of the company, but establishing a legacy.
“Our company’s future is centred on expanding our legacy in aged rum,” Miller says. “We are thrilled to announce a major investment in a new aged rum warehouse, with plans already approved and construction set to begin in the first quarter of 2025. This facility will enable us to expand our capacity, store more barrels, and explore innovative ageing techniques that enhance the complexity and quality of our rums. It represents our commitment to meeting growing demand while maintaining the excellence and authenticity that Jamaican rum is known for.”
National Rums of Jamaica will continue its popular annual special releases, offering rare and limited-edition rums that highlight the unique gems in its aged inventory.
“As a proud ambassador of Jamaican rum, we are dedicated to contributing to its global growth and recognition,” Miller says. “We are actively involved in industry initiatives that protect and promote Jamaican rum’s unique identity. Our future plans align with this mission—to not only expand our brand but also to uphold and elevate the legacy of Jamaican rum.”
