Post #313911 by arriano on Wed, Jun 20, 2007 1:34 PM

Not an expert in this subject, but I do suspect that a lot of it has had to do with availability. Jeff Berry told me that even back in the day ('40s - '60s) Bacardi had a pretty good lock on the market in the U.S. That's why so many recipes call for Bacardi or Puerto Rican rum. Since Jamaica and Guyana were British colonies until 1962 and 1966 respectively, it's possible that Jamaican and demerara rums were more widely distributed than say Nicaraguan rums.