Just went to a rum seminar with Paul Pacult, in which I tried 10 new rums, most of them new to me. Many were sweetened/flavored garbage, but 3 I'd never tried stood out:
Appleton Reserve - I've only had the V/X and the 12/Extra. The Reserve struck me as way nicer than the V/X, and more rummy/less whisky-like than the 12. Very rummy, hogo-y, on the lighter side of Jamaican but still very true to the island. I think it would be great in cocktails calling for "gold Jamaican rum" where S&C would be overkill.
Owney's white - distilled in Brooklyn allegedly entirely from molasses, though it reminded me slightly of many microdistilled rums I've tried that are made from granulated sugar. That said, overall it came off very Cuban-style, or at least what Dave Wondrich describes as vintage Cuban style in Imbibe. I bet it would slay in daiquiris.
Bank's 7. Late to the game, I know, but this was wonderful. Tropical fruits (papaya), cedar, a long dry finish, mmmm