Rum Sponge 1998 Caroni 25YO Trinidad Rum – Review

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May 242025
 

There’s a reason I don’t buy many rums from the relatively recently established indie bottler of the Rum Sponge, and that’s all about the price. It’s not that I can’t afford one here or there, but to get them all is just too much, and leaves me like a smelly over-the-hill mendicant whining for samples from the more generously endowed. In this case, however, a Calgary Book Club whisky lover bought a bottle and brought it along just to have the rowdies try it, and I was able to sample it without denuding my already slim purse.

For those who are not familiar with it, Rum Sponge is a UK indie bottler, an offshoot of Angus MacRaild’s whisky facing Whisky Sponge brand, itself a part of his company Decadent Drinks. Angus has had an eponymous whisky blog running since about 2013 with witty and insightful posts on the subject, and a few years ago became a second contributor to Serge Valentin’s famed review site Whiskyfun. I don’t know how long he’s been bottling whiskies, but rums only started to come out around 2020 or so.

Edition No.1 rum, a Caroni, was issued in that year, and by 2025 Rum Sponge has released at least 35 different editions. Just about all are single casks (though there are a few blends) and characterized by Angus’s desire to issue rums that are distillate driven, which is something that is also part of his whisky bottling philosophy. I’ve tasted a few, and they’re pretty good for the most part, if expensive, and limited in geographical scope – all so far derive from only three countries: Guyana, Trinidad or Jamaica.

The rum we’re looking at today is from Caroni, a 1998 distillate, aged 25 years, and is Edition No.23. The bottle remarks that it was aged some 11-13 years in Trinidad and the remainder in the UK, has a strength of 57.1%, a single barrel 250-bottle outturn, all of which is nice: yet curiously it doesn’t say whether it is column or pot or blend, which is an odd omission.

Be that as it may, I have to admit the rum is a very very good one: the man knows how to pick ‘em. Consider first the nose: it starts of dry, tannic, and has the immediate sense of bitter high-octane unsweetened dark chocolate. It melds well with caramel, molasses, vanilla and icing sugar, which linger for a while before being added to by dates, prunes, plums, dark olives, a little brine and (get this!) printer ink cartridges and iodine. That’s quite a nose to unpack, trust me.

The palate is similarly intriguing and delicious: it tastes of tannins, crushed walnuts, almonds and black chocolate, and adds to it with more dark fruits (plums, prunes, etc). There are notes of caramel and vanilla, and the slightly bitter tannins take something of a back seat now, with a sweeter fruity aspect coming to the fore – five finger (carambola), peaches, very ripe mangoes, and orange peel. It’s really quite tasty, and it slides into a surprisingly gentle yet long-lasting denouement of caramel, molasses, sugar water and fruitness that’s enormously alluring.

Overall, I like the way it segues from a crisp and almost bitter start to something mellower and sweeter, deeper and more rounded, as it opens up. The balance is excellent and the rum can be sipped with ease – the whisky anoraks who tried it were all quite fulsome in their praises, as I was, so it has an audience beyond just the deep rum divers who dissect every nuance of favoured distilleries.

Yet, let’s be clear. There is little here that screams Caroni. The fusel oils, the dark petrol and kerosene tastes we associate with the type are mostly absent, so this is not a Caroni one should be starting with if one wishes to get a handle on the style – therein will lie disappointment. And then there’s the matter of the price – it’s Can$550. I can’t speak of the cost structure for Angus’s company or how much the barrel itself cost to buy or what ancillaries he had to pay for, but with so many other indies putting out equally aged rums over the last decade which are cheaper and of good quality, that just seems to be too much, even for a famous, closed distillery with limited remaining stocks.

So based on those standards, I’d have to say that as a Caroni, the rum fails, and one would have to be a serious aficionado to pay the price to get it. But man, as a rum, just a rum – the thing is quietly outstanding. And I’m seriously glad I got chance to try it. It’s worth it for that alone.

(#1121)(90/100) ⭐⭐⭐⭐

Other notes

That Boutique-y Rum Co. Ten Cane 2009 14YO Trinidad Rum (Batch #1) – Review

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Apr 182025
 

Ten Cane rums don’t seem to be disappearing from the indie bottling scene any time soon, given the variety of small companies who put out small bottling runs from the now closed LVMH-created Trini-located micro-distillery every year or two. We have seen expressions from The Duchess, TBRC, Rom Deluxe, Rum Artesanal, Kill Devil, Berlin’s Rum Club, Valinche & Mallet, BBR, Cave Guldive, L’Espirit, Holmes Cay, Rum Shark, Whisky & Rum, Familia Ricci, Blackadder, and, oh, quite a few others, some more than once. Here, from That Boutique-y Rum Company from England, we have an interesting one that was made in 2012, is a nice rounded fourteen years old…and a serious 60.4% ABV.

For those new to “Ten Cane” rums, they were made in Trinidad, in a small distillery based in Usine St. Madeleine, using two Charentais cognac copper pot stills brought over by the fashion house of LVMH (the MH part of it, at any rate) who originated the brand. The idea was to make cane juice rum sourced from local producers in the agricole style, and certainly the rums that were produced are quite different from the regular run-of-the-mill Angostura blends, or even today’s TDL single barrel expressions which are beginning to make a splash.

Those I’ve tried are damned good rums, as this one so elegantly demonstrates. The nose, oddly enough, is remarkably dark and tannic, with the oak influences quite clear (though thankfully not excessive), mixing it up with caramel, toffee, vanilla, and the tart aroma of mauby bark and cinnamon. A whisky anorak next to me remarked there were some deep oily notes, almost savoury aspects to it (which he really liked), and while I think he was reaching myself, we both agreed there were nice notes of black ripe cherries, ripe oranges and traces of brown sugar, especially on a fresh pour.

The palate shows why we should approach aged cane juice rums — in particular the older ones — with some caution. Fresh, unaged white agricoles are as close to true terroire as we can get in our world, and that’s part of their attraction; yet the moment they are put into a barrel, some of that is lost as the interaction with the wood mellows the hot fierceness of the initial distillate. The taste of this fourteen year old rum shows less juice and more cask, so to speak. There are well integrated notes of leather, smoke, vanilla and caramel tastes, then black ripe cherries, some pineapple and citrus, dates, figs and pomegranates, even some coca cola and aromatic damp tobacco. And stale coffee grounds and wet ashes, which are thankfully faint. The finish is fine – long, as one would expect from something with such a jacked up proof, and giving more of the same – dried fruits, black cake, tobacco, citrus, and not much else – but that’s quite e nough, I assure you.

This is quite a good piece fo work.It goes down remarkably easily, and doesn’t punish a deep swig. The flavours mesh well and are deep and tasty, and while the connoisseur might not find mich that is new, it is clearly separable from the more mass market offerings from Angostura proper, and you would never mistake this for a Caroni, of course. Had the owning company persevered and held on a for a few more years, I think that we would have seen a unique and different style of rum making emerge from Trinidad.

Alas, Ten Cane is no more: after less than ten years, the costs, the financial environment, other priorities, lower than expected sales or simple lack of interest, resulted in the company folding its tents in 2015, mothballing the stills and walking away from the venture. All we have left now, is the various expressions that small independent are issuing: and once those are gone, well, maybe it’s going to be another Caroni, or maybe just another idea ahead of its time that few will remember ten years from now.

And yet, we keep seeing them, in small shelves in various stores, online, and in occasional comments on social media by drinkers who recall the rum with fondness. I’m one of them, and I think that the brand, long after its dissolution, will one day be seen as a worth entry to the rum canon. This Ten Cane rum from TBRC shows why that is the case and it’s a shame that one day, we won’t get any more.

(#1117)(86/100) ⭐⭐⭐⭐

Other notes

  • Video recap link
  • I get really impatient when modern rum outfits that are part of yet bigger companies don’t update their web pages with details of bottlings past or present – we’re past the stage of the internet being a new thing or some sort of fad that needs the bare minimum. TBRC’s website has no entry for this rum in the product page, it doesn’t show up on a search on the site… and yet it does exist in a blog post featuring “TBRC at the movies”. Which is fine, except that if you didn’t know it was there, you wouldn’t look for it, now, would you?
  • The label, done by computer artist Jim’ll Paint It refers to classic film noir: the washed out colours cut through by night lights seeping through the blinds, the hat, the trench coat, the weary gumshoe who talks tough and cracks wise… unofficially, it’s all Bogie as Philip Marlowe and “The Big Sleep”, but you don’t need to know that to appreciate the design,even if it has little if anything to do with rum.

Compagnie des Indes Trinidad 2012-2021 “Ten Cane” 9YO Rum – Review

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Apr 142025
 

The rumisphere is littered with the detritus of small companies and experiments that started off well and then just gave up and died at the side of the road. The original and the new Renegade company, Toucan, Nine Leaves, all those small British merchant bottlers from decades past, they all bear witness to efforts that sadly could not be sustained, leaving us poorer than before. It’s usually economics, of course, but here with the Ten Cane brand, one would have thought the deeper pockets of the parent company might have allowed it to find its feet and establish a better market presence – alas, this never happened.

Ten Cane is the brainchild of LVMH (Louis Vuitton Moet Hennessy, home of the bags Mrs. Caner lusts after and beggars me to buy), who had the excellent idea to make artisanal rums in Trinidad by shipping over a pair of copper charentais pot stills from France in 2003, and making cane juice rums at Usine St. Madeleine together with Angostura (who provided logistical support and facilities).

The idea was a good one and I still feel they were a little ahead of their time – the rum renaissance had not yet hit its peak – but clearly the sales were less than what was hoped for, and even after they started doing a blend of molasses and cane juice rums under the Ten Cane moniker, as well as shipping bulk to Europe for indie bottlers to work with, it didn’t pay off. In 2015 they ceased operations altogether and the remaining stock of ageing barrels were shipped over to Foursquare, and then Europe. We can still find various expressions around the indie circuit, but they are getting less all the time, and now knowledge of the brand is limited mostly to aficionados, or the odd post here or there about some dusty bottle found somewhere. Oh, and as an aside, those cognac pot stills were left to gather dust, until San Juan Artisanal Distillery in Puerto Rico outfit saw their potential and bought them to ship to their own distillery, a few years after Ten Cane folded.

All this then leads us to one of the earlier indies from the 2010s, Compagnie des Indes, based in France, run by that very likeable chap Florent Beuchet. Although he made his name with single cask bottlings for which the company remains best known, its the blends like Tricorne or Darklice or Caraibes or Latino which keep the lights on – much as many other indies have been doing to subsidize their more exclusive high proof single cask bottlings. This edition of the Ten Cane distillate was made in 2012 and bottled in 2021. It’s a single cask expression of 226 bottles, issued at a solid 57.9% and apparently all cane juice source.

Tried in conjunction with the Rum Artesanal Trinidad TDL 2002 19YO (review coming soon to the site near you), it snaps into focus with an aroma of dry, briny and dusty aromatic notes, with a nice background of less-sweet figs, dates, pomegranates and dark honey. There isn’t a whole lot of fruit here, but as if to compensate, what we can sense is caramel, honey, toffee, vanilla, a rich cheesecake, nutmeg cumin, cloves, and even a sly hint of new leather furniture that’s been well polished. Cane juice? It doesn’t present that way, really, at least not entirely. The literature is inconclusive on this point, and I do think it’s a bit of both molasses and juice, but Florent Beuchet did come back to me and confirm it was all cane juice distillate, so maybe it was just the ageing.

The taste does seem to confirm this, as there are slightly more of the grassy and herbaceous agricole style notes ot be found here. It tastes a bit sweeter than the nose suggested, and is also somewhat lighter, cleaner. There’s a nice sense of salted caramel ice cream, concentrated rum-soaked black cake, brine, olives, raisins and cereals, and the faintest touch of unripe green apples and lemongrass, with a gradually increasing citrus taste to it, far from unpleasant. All this leads to a medium long, dry and sweetish finish that wraps up the show quite nicely, without adding anything new.

On balance, I can’t say the rum impressed me that much (though I’d buy it if the price was right). It’s a decently made product with a nice series of aromas and tastes, yet it remains somewhat thin even at its strength, and overall, it suggests potential more than actuality. Moreover, the profile just doesn’t come together very well, and one gets the impression the various elements of sweet, salt, fruit and what have you, are playing against each other, rather than working together to provide a cohesive tasting profile. It makes the overall experience less, if only for me.

Although Ten Cane issued rums since at least 2008 when the ageing was a mere eight months or so (I’ve read here and there that some people believe many of the best ones were distilled around that time) they only really started popping out of the woodwork on the festival circuit, online shops and social media ecosystem a few years later. These days one can, with some effort, find indie bottlings by The Duchess, TBRC, Rom Deluxe, Valinche & Mallet, BBR, Cave Guldive, L’Espirit and even Holmes Cay. The original LVMH bottlings have now become auction house listings one sees only rarely, yet, paradoxically, the last one I saw went for £35 in 2024, which even for standard 40% strength, is remarkably cheap compared to the indies. I didn’t pick it up back then, but that doesn’t mean you shouldn’t if the chance comes up again. It’s a good rum in its own right, no matter who makes it or what this review implies.

(#1116)(82/100) ⭐⭐⭐½

Other notes

Cadenhead Dated Distillation Trinidad “TDL” 2001 19 YO Rum – Review

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Dec 282023
 

A.D.Rattray. Gordon & MacPhail. Berry Bros. & Rudd. Cadenhead. The names evoke whisky, empire, Scotland and the early days of the Rum Renaissance through which we are still living. For the longest while, the occasional rums issued by these long-established companies, some of which are centuries old, allowed the diligent and solitary rumhound to taste what rums could be, were made to be, and kept the spark alive. Because throughout the second half of the 20th century, they were among the few bottlers of rum who eschewed the movement to light rums (i.e., chase Bacardi, copy vodka) and laid the foundation for the famed indies who came later – Samaroli, Bristol Spirits, Moon Imports, Veronelli, Velier, Rum Nation and so many others. They did so by bottling single barrel limited edition offerings, often at cask strength, and even providing marques, provenance and all sorts of other details we now take for granted (though even then, it was rarely enough).

While A.D. Rattray issued various countries’ rums in a consistent sort of series (their Caroni 1997 was one of the first of its kind I ever tried), G&M was only an occasional bottler, while BBR had the distinction of introducing us to Fiji, Foursquare and an epic 1975 Demerara way before we knew these were must-haves. Cadenhead however, took it in a different direction: alone among these early bottlers they created three separate lines of rums: in order of increasing value they were and are the Caribbean blends, the Green Label Series, and the Dated Distillations (see below for a more in-depth discussion) – and the last one is the one that excites more avarice and grail quests than just about any other bottler unless it’s the early Jamaican and Guyanese releases of Rum Nation, or the initial bottlings of Velier.

Some of the DD series were standard indie bottlings – middle aged, middle strength, from well known distilleries. Barbados (including “Blackrock”), Trinidad, Guyana, Jamaica were the regulars, with others from Cuba, Fiji, Belize, Brazil, Guadeloupe, Nicaragua…even a single youngish 70% pot still release from St Lucia. Most were distilled during and after the 1990s…but their real unicorns were and are the very old ones: a 1974 30YO Uitvlugt, a 1974 19YO Longpond, and a 1971 22YO Enmore, and a bunch of 1960s Uitvlugts and Port Mourants that are rarer to see than Luca without a smoke or a sweater. Even on auctions you won’t find these very often and if you do you can be sure you won’t be able to afford them.

Which brings me to today’s rum. On the surface, it’s actually not that impressive, and I’m genuinely not trying to be elitist or anything, just clear: when one hears of a rum from the Trinidad Distillery, column still, 19 years old, from 2001…well, one hardly feels the fires of avarice burning in the cockles of one’s heart – because aside from Caroni and maybe Fernandes and 10-Cane, is there anything “serious” coming out of Trinidad, or Angostura? There are 294 bottles in play, at 55% and let’s face it, in these days of multiple indies pushing out product from Caribbean estates’ pot stills lovingly tended in distilleries with oodles of history, this is a rum that fades into the middle distance. A good rum, you tell yourself, but hardly a must have.

I imagine that a tyro nosing this for the first time with no advance notice must feel something like us newbs walking into that first John Wick movie without any forewarning. The sheer kinetic energy of that fight in Wick’s house is emblematic of the entire experience with the TDL 2001 because the initial nose is, in short, simply incredible. It’s rich, it’s deep and it seems to go on forever. It smells darkly tawny, Demerara-like, with ripe plums, prunes and bags of red cherries, cranberries, raisins and (wtf?) even a fusel oil background, a sort of medicinal iodine, or peat. In between all that waft hints of more delicate florals, dates, caramel, molasses, ginger, cinnamon, pine needles and bon-bons, all impacting the schnozz like a playful lion batting your face. For 55% ABV, the intensity and clarity of the aromas is just off the scale.

Oh and the taste isn’t lagging by any stretch either. In fact, it’s racing to get ahead. It’s really quite inspiring how much is stuffed into the profile of what is ostensibly a rum of no great shakes. It opens with hot tar and rubber, the hot smoky smell of a trust fund Lambo doing doughnuts in the Walmart parking lot, and then the fruits start coming with a marching band alongside. Prunes, overripe cherries, plums, blackcurrants, cranberries, pineapples, strawberries, followed by stewed apples, molasses and newly polished leather. And the spices, there’s plenty of those – ginger, vanilla, cardamom, sandalwood, even a taste of chamomile. It’s a veritable cornucopia and left me wondering in baffled astonishment what on earth they fed this thing before releasing it. Even the finish showed something of this richness and pungency, closing things off with dates, sweet balsamic vinegar (the kind with a fig infusion), lychees and overripe cherries and even a last touch of peatiness. It’s got so much going on that it becomes the sort of rare beast you have to go back to at least twice to really nail down.

It should not work as well as it does, yet it does. The depth is startling, the complexity completely unreal and it is clearly a whisky lover’s wet dream (as evidenced by the amount of anoraks who waxed rhapsodical about it after the fact). Quite frankly I have no idea how this has escaped notice or review all these years and am simply happy I managed to snag some. The only thing I can say with some surety and personal conviction about it, is that TDL / Angostura has got to have a bunch of Caroni barrels squirrelled away and salt some of their best rums with them, because that depth, that power of aroma and palate, surely comes from more than just an anonymous industrial still. It is perhaps no accident that so many positive notices have attended TDL’s 2002 “Flag Series” Trinidad rum that Velier issued this year, where similar surmises have been raised.

But in the end, this is what I come down to: every now and then you come across a bottle – and it’s almost by unheralded happenstance – that is so surprising, so unexpected, so immeasurably good, that it simply overloads your circuits and leaves you grateful that even in this day and age you can still be amazed and that there still exist interesting, tasty, off-the-scale rums that make one happy to try some, and thankful to have the opportunity. For me, this is one of those.

(#1048)(93/100) ⭐⭐⭐⭐½

Other notes

  • The three ranges of Cadenhead’s releases are:
    • The cask strength, single-barrel Dated Distillation series with a three- or four-letter identifier and lots of detail on source and age; I submit these are probably the best and rightly the most sought-after rums from the company (aside from a 1939-distilled Green Label from Ago). The only question usually remaining when you get one, is what the letters stand for.
    • The Green Label series; these are usually single-country blends, sometimes from multiple distilleries (or stills, or both), mostly from around the Caribbean and Central/South America; a few other countries have been added in the 2020s. Here you get less detail than the DDs, mostly just the country, the age and the strength, which is always 46% ABV. They had puke yellow labels with green and red accents for a long time, but now they’re green for real, as they had been back in the beginning.
    • Classic Blended Rum; a blend of Caribbean rums, location never identified, age never stated (anywhere), usually bottled at around 50% ABV. You takes your chances with these, and just a single one ever crossed my path.
    • Strictly speaking there is a fourth type sometimes referred to as a “Living Cask” which is a kind of personalized shop-by-shop infinity bottle. I’ve only tried one of these, though several are supposedly in existence.

Velier Caroni Extra Strong 1998 17 YO Blended Trinidad Rum – Review

 2 Responses »
Nov 252021
 

What is there to say about either Velier or Caroni, that hasn’t been said so many times before?

It seems almost superfluous to repeat the story but for the sake of those new to the saga, here’s the basics: Caroni was a Trinidadian sugar factory and distillery which, after many ups and downs related to the vicissitudes of the sugar industry, finally closed in 2003. In late 2004 Luca Gargano, the boss of Velier, came upon and subsequently bought, many hundreds (if not thousands) of barrels that had been destined for auctioning or fire sale disposal (for the sake of completeness, note that many others did too).

Previously, either on their own account or when managed by Tate & Lyle (a British concern which operated the establishment for many years), Caroni had made rums of their own, but they were considered low quality blends and never thought to be very good. Now, however, Velier issued them in tiny lots, often single barrel releases, cask strength and quite old. Though initially sold only in Italy, by 2010 they had already acquired an underground following, with a reputation that only grew over the years – and this is why prices on secondary markets for the very first releases dating from the 1970s or 1980s can go for thousands of dollars, or pounds.

These days, with the prices and number of variations of the early Caroni rums ascending out of reach of most, the blended aged expressions may be the best value for money Veliers from the canon we can still afford, or find. What they provide for us is something of the tar and smoke and petrol portions of the profile that characterize the type, without any of the miniscule variations and peculiarities of single barrel expressions. They are, in short more approachable overall to the curious layman who wants to know what the Godawful kerfuffle is all about. Granted, many other indies have gotten on the bandwagon with their own Caronis and they are usually quite good, but you know how it is with Velier’s cachet and their knack of picking out good barrels even when making blends.

So, this one: distilled on a column in Caroni in February of 1998 and aged in situ until September 2015, when it was shipped to Scotland for blending and bottling at 55% ABV. All this is on the label, but curiously, we don’t know the total outturn. In any event it’s one of a progressively more aged series of blends – 12 YO, 15 YO, this one and 21 YO – meant for a more consumer facing market, not the exclusive Caronimaniacs out there, who endlessly dissect every minor variation as if prepping for a doctoral thesis.

Those who spring for this relatively cheaper blend hoping for a sip at the well, will likely not be disappointed. It has all the characteristics of something more exclusive, more expensive. Initial aromas are of petrol, an old machinists shop with vulcanizing shit going on in the background, rubber, phenols, iodine. Gradually fruits emerge, all dark and sullen and sulky. Plums, blackberries, dates, plus sweet caramel and molasses. Some herbs – dill, rosemary. And behind it all coils the familiar scent of fresh hot tar being laid down in the summer sun.

The taste is very similar. Like the nose, the first notes are of an old bottom-house car repair shop where the oil has soaked into the sand, and rubber tyres and inner tubes are being repaired everywhere, and the occasionally pungent raw petrol aromas makes you feel like you’re passing an oil refinery. But this is all surface: behind that is also a more solid and lasting profile of brine, olives, dates, figs, and almost overripe peaches, prunes, even some coffee grounds and anise. It’s dry, and a touch bitter, redolent of aromatic cigarillos, damp black tea leaves. Nice but also, on occasion, a little confusing. No complaints on the finish, which is reasonably long, thick, with notes of caramel, nuts, licorice and dark fruit. It’s a peculiarity of the rum that although sweetness is really not in this rum’s DNA, it kinda tastes that way.

It’s been bruited around before that Caroni rums, back in the days of Ago, were failures, implying that these rums today being hailed as such classics are a function of heritage and memory alone, not real quality in the Now. Well, maybe: still, it must be also said that in a torrential race to the lees of anonymity and sameness, they do stand out, they are in their own way unique, and the public has embraced their peculiarities with enthusiasm (and their wallets).

On balance, I liked it, but not quite as much as the 21 YO in the blended series. That one was a bit better balanced, had a few extra points of elegant distinction about it, while this one is more of a goodhearted country boy without the sophistication – but you know, overall, you would not go wrong picking this one up if you could. There is nothing wrong with this one either, and it represents Caroni’s now well-know tar and petrol profile quite solidly, as well as simply being a really good rum.

(#866)(84/100)

Other Notes

  • The label is a facsimile of the original Tate & Lyle Caroni rum labels from the 1940s

Scarlet Ibis Blended Trinidad Rum – Review

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Nov 222021
 

The Scarlet Ibis rum is not as well known as it was a decade ago, but that it continues to be in production at all is a testament to its overall utility and perceived worth in the bar scene. That said, it remains something of an unknown quantity to the mass of rum drinkers, sharing negative mindspace with, oh, say, Sea Wynde or Edwin Charley, which had their moment in the Age of Blends but have now fallen from common knowledge. In a few more years they’ll join all those other rums that recede into vague memory if a greater push isn’t made to elevate customer awareness and sales.

Where does one start? First of all, it is a rum made to order, commissioned by the New York bar Death & Co. The exact year it arrived is unknown, but since D&Co was established in January 2007 (it opened on New Year’s Eve) and since the first note I can find about the rum itself related to a 2010 MoR festival (so the rum had to have been available before that), then it’s been around since 2008-2009 or so, with short observations and reviews popping up intermittently at best ever since. 1. Eric Seed, the NY importing rep for the European distributor Haus Alpenz (which also helped source the Smith & Cross, you’ll remember) seems to have been instrumental in being point man for its creation and subsequently bringing into the US.

Production is intermittent at best, paralleling the equally inconsistent geographical availability. Facebook is littered with the detritus of occasional comments like “Where can I find it?” “Is it still being made?” “Like the new one?” or “When did it become available again?” Most who have tried it and have commented on the rum think it’s very nice, and the extra proof is appreciated. In earlier posts some suggested that the original blend had some Caroni, but Alpenz denied that, and also noted that there was an error in the press materials and it was and always has been a completely column-still product, a blend of 3-5 year old stocks, bottled at 49%.

So, a youngish rum blend, made to order. That makes it an interesting rum, quite different from most others from the twin island republic which are either overpriced Caronis (on the secondary market) or Angostura’s own decently unexceptional blends. It’s light and sharp (what some refer to as “peppery”) on the initial nose, kind of sweet and cheeky, like the playful towel-snap your older brother used to like flicking in your direction. It had notes of ripe red cherries, soft mangoes and a touch of lemon juice, honey, butterscotch and brine, which went well with some aromatic tobacco and a very faint hint of a rubber tyre.

Even at 49%, I’m afraid that it didn’t live up to the suggested quality the nose implied. Initial tastes were honey, unsweetened molasses, Guinness stout, olives and pimentos (!!), with some slowly developing fruits – dark grapes, raisins, gooseberries – plus red wine, chocolate and coffee grounds. The finish was short, not very emphatic, quite warm: mostly tobacco, light fruits, olives, toffee and a last hint of citrus. It doesn’t last long, and just sort of sidles out of the way without any fuss or bother.

Overall, it’s good, but also something of a let down. Even at 49% it seems too mild for what it seems it could present (and this from a relatively young series of blend components, so the potential is definitely there). There’s more in the trousers there someplace, the rum has a lot more it feels like it could say, but it is hampered by a lack of focus: leaving aside the proof point, it’s as if the makers weren’t sure they wanted to go in the direction of something darker (like a Caroni), or a lighter blend similar to (but different from) Angostura’s own portfolio. In a better designed rum it could have navigated a surer path between those two profiles, but as it is, the execution only shows us what could have been, without coming through with something more memorable.

(#865)(78/100)

Other Notes

  • As always, hat tip and appreciation to my old QC Rum Chum, Cecil, who passed the sample on to me.
  • The first remarks on the rum came from Sir Scrotimus in 2011. There’s a positive bartender’s blog review in 2012, the Fat Rum Pirate picked up a bottle in the UK and wrote quite positively about it in 2015, and Rum Revelations did an indifferent pass-through in 2020. Redditors have done reviews about it here, here and here. Overall, the consensus is a good one. The rum definitely has more potential than its makers seem to grasp.
  • The Scarlet Ibis is the national bird of Trinidad & Tobago and is featured on the coat of arms
  • The new edition of the rum which came out around 2019-2020 has a pair of ibises on the label. These are far more prominent than the grayed out bird on older editions such as the one I am reviewing here.

Westerhall Plantation 5 Year Old Grenada Rum – Review

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Oct 112021
 

Unlike the White Jack rum which is definitely a Rumaniacs entry due to its reformulation, the Westerhall Plantation Rum remains recognizably the same as when it was first released in 1989, and there seems to be no movement afoot to change the title either (even after the brouhaha over Maison Ferrand’s rum brand name in 2019 and 2020). The Plantation Rum is a five year old product, the first to be exported, beginning the year of its introduction: previously, all rums were either for local consumption or for bulk export. Oddly, though, it’s referred to on their site as their “flagship” rum which makes one wonder what they consider their 10 YO to be — Ultra Premium Vintage Better-Than-Flagship-Best-Ever-Ever, maybe?

Westerhall has long since ceased distillation. It’s possible this was due to a downturn in sugar cane availability as sugar prices kept falling in the 1990s, or perhaps it was the poor economics of their in-house distilled, aged and blended rums not selling well enough to justify their continuance in a time pre-dating the 21st century Rum Renaissance. Since 1996, then, the company has imported rums to produce its well-known blends: initially this was from Angostura in Trinidad, and in his 2020 Cheat Sheet on the distillery, the Cocktail Wonk remarked that recently they also began importing from two distilleries in Barbados.

This rum, issued at a relatively sedate 43% ABV, dates from the early 2000s, and is therefore from Angostura stocks only: aside from some batch variation, there’s little to distinguish it taste-wise from either earlier or later rums, and consistency has been maintained quite well. The nose is probably the best thing about it: thin, distinct enough, redolent of brine and olives, and set off by a crisp, light, fruity aspect. Behind it lurk notes of paint, acetones, nail polish, and a nice blend of tart-sour fruits like five-finger, star-apple, gooseberries and green mangoes, with just enough sweet to mitigate the lip puckering. It does become somewhat lighter and sweeter as it opens up, and there’s even a trace of sugar water at the tail end.

Palate is nice, just uneventful – much of the nose is lost in the light easiness of the way it tastes and “watery” is not a word that would be out of place here. There are traces of peaches, apricots, bananas and green peas(!!), and some of the brininess and olives carry over; also dates and some very light citrus and vinegar-like hints, not enough to derail the experience. It retains the light sweet crispness that the nose promises, and if the finish was kind of brief – warm, dry, salty with a touch of fruits and sweet soya – well, you know what, as a whole the rum kind of works, and is not a disappointment.

What it does, is actually remind me somewhat of the Whisper Antigua rum, also an unpretentious rum aged a few years. Perhaps that’s because it doesn’t try too hard to be some kind of uber-sexy blend from a world famous distillery backed up by a snazzy marketing campaign sporting a celebrity (from within or without the rumworld) to raise awareness. It’s just a reasonable, light five year old, closer to people’s memories to the Angostura 5YO, or some of their other such offerings.

With the usual crystal-clear 20-20 hindsight, Westerhall might have done better to take a more visionary long term view and kept their options open by maintaining the stills they did have, because the rumiverse did change in the years after 1996, opening up other possibilities others are now capitalizing on. But even if they declined to become a pure single-rum distilling force in Grenada, clearly the expertise they’re willing to hang their hat on now is that of of blending and ageing, and in this they are akin to Banks DIH in Guyana, which also lacks a still and makes rum from external imports. Let Rivers Antoine and the New Renegade distillery go for the artisanal rum crown, Westerhall will, for now, continue with what works for it.

And the Plantation rum shows that what works for Westerhall isn’t all that bad. When you really get down to it, this is an unpretentious hot-weather light rum of some originality…not much, just some. Even if it never ascends to the tables of the rich, there’s nothing really wrong with it…as long as you’re not looking for anything particularly great, or from Grenada itself.

(#857)(81/100)

SMWS R10.1 Trinidad Distillers 1991 25 YO Rum (“Carnival Concerto”) – Review

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Sep 272021
 

Just in case rums that have mated with a two-by-four are not your thing, kiss your significant other tenderly and take a deep heaving breath before sipping SMWS’s first Trini offering, because at 63.4% and with this profile, you’ll need a fall-back plan. I mean, there’s an enormous expanding blast radius of sharp aromas and tastes billowing around this thing that makes such prudence not just an option, but a requirement. Reading the stats on the bottle gives rise to some serious anticipation, which makes it all the more peculiar that it ends up being so…ordinary.

Take a careful sniff. You’ll probably find, like me, a fair bit of “traditional” rummy aromas here: vanilla and caramel, blancmange, coffee, creme brulee. The slight bitterness of oak and wood varnish. Raisins, kiwi fruits and orange rind, a touch of mild salt. And….and… well actually, that’s pretty much it. What the…? For sure the nasal assault is strong and sharp and hot, yet that proof point, that quarter century age, does suggest that it should do more than simply giving the impression of still being in short trousers. It feels washed out.

How’s the profile when tasted, then? Better, yes…up to a point. The hot bite of oak tannins leads in and never quite lets go. Some shoe polish, iodine, glue. Coiling behind that are salted caramel ice cream, vanilla (again, annoyingly obstreperous) and white chocolate, almonds, and where the hell are the fruits gone? At best, if you strain you might pick up some black tea and with water and I dunno, peppermint gum, a green apple, maybe half a pear. Water helps tone down that acrid tone, but this just – paradoxically enough – calls attention to the fact that it’s there to begin with. Finish is assertive and spicy, then fades fast, leaving behind memories of spices – marsala, cumin, more vanilla, brown sugar and again, oak and black tea.

By now you’ve probably come to the dismayed realization that this is not a rum eliciting paeans of praise from choirs of angels who’ve gotten high on their share, and you’d be right, because it fails on a number of levels. The strength obliterates subtlety: not always a bad thing when done right, but on this occasion all it does is dampen down what should be a more complex, dense series of tastes. Even with 25 years of continental ageing there should be more going on — instead, we get a fiery shot that could as easily be five years old. The vanilla is like a guest that won’t leave and between that and the oak, the result is a rum overwhelmed by hot simplicity.

The SMWS, which was formed in 1983, is primarily a whisky society, though in recent years they have branched out into armagnacs, cognacs, bourbons, rums, and even gins. So far they have rums from Guyana, Barbados, Jamaica, Panama, Nicaragua, Belize and Trinidad and it’s all a bit hit or miss, with mostly Barbados, Jamaica and Guyana rums holding up their end when rated against other indies doing the same thing. From T&T they have several Caronis (the R13.x series) and only two from Trinidad Distillers, the R10.1 and R10.2, issued in 2016 and 2017 respectively. That distillery is of course the home of Angostura, and always struck me, what with their industrial stills and barrel focus, as closer to the Spanish heritage production ethos than that of the English.

Personally, I’m not always won over by Trinidad rums aside from the Caronis (this is a purely personal thing). Angostura, though more informative than the Panamanians, too often shares something of their overall ho-hum, good-’nuff anonymity and deserves an occasional suspicious look. Sort of like “Okay, it’s a rum, so what?” That can work with blended releases issued to the broader market where “cheap and decent” gets the sales, but for a more exacting audience exemplified by those people whom the indies serve, that can be fatal, as it is here. The R10.1 is a strong blast of nothing in particular, a big show with no go, showcasing far too much of the barrel and not enough of the booze.

(#853)(79/100)

Other notes

  • Initially the rum sold for £195 but subsequent auctions on WhiskyAuctioneer and Catawiki came in lower than that.
  • Aged in refill ex-bourbon barrels between December 1991 and 2016, with a final outturn of 228 bottles.
  • A comprehensive list of all the SMWS’s rum bottlings can be found at the bottom of the biography.

Velier Caroni 1996 21 YO Extra Strong 100º “Imperial Proof” Rum – Review

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Sep 062021
 

By now, the story has entered into the folklore of rum: in October 2004 Luca Gargano and the (late) photographer Fredi Marcarini, sniffing out rums from around the Caribbean to round out Velier’s rum portfolio and being dissatisfied with Angostura’s offerings, decided to visit the Caroni distillery, even though it had already been closed for a year. Arriving at the premises and being let in, they were shown a warehouse where several thousand barrels dating back more than twenty years had been stored (and implied to be overlooked, if not actually forgotten). Most of the barrels were bought by Velier in several tranches over the following years, and always presented as some sort of exotic treasure, an undiscovered, unappreciated and unheralded jewel in the mud brought to light through intrepid and personal Indiana-Jones-style sleuthing that reaped the benefits — which larger and less adventurous rum bottlers who safely bought from European brokers, could and did not.

In the ensuing years beginning in 2005, Caroni rums were carefully released in limited batches to the market, primarily Italy. Just as with the Demeraras, these releases broke new ground – for one, the barrels were not always blended into huge consistent outturns of several thousand bottles, but were often released as they were, a few hundred at a time: at best maybe two or three barrels of similar provenance or age or strength might be combined. And this is why there are so very many Velier Caroni rums in existence – at last count I have about sixty-plus (the Hampden “Endemic Birds” series follows the principle of multiple bottle releases, though I submit it is for completely different reasons). Sometimes there are bottles from the same year, the same age, but a few proof points apart; in others, it’s a “Heavy” or a “Light” edition. Blends began to be issued in larger quantities.

The rum from today is from the middle of the Caroni era (which we are still living through, even if the end may now be in sight) – distilled in 1996, blended and bottled in 2017 at “Imperial” proof of 100º (57.18%), a massive angel’s share of some 86%, resulting in an an outturn of about 7,000 bottles. The decision to bottle at this strength is supposedly to showcase the heavy character of the rum and perhaps genuflect to the Navy tradition, but I suspect this is more a convenience than anything else, as various lesser and greater proofs have always characterized the Caroni line without any such romantic explanations. The red and white label, it should be noted, like the gold-white-blue Tate & Lyle facsimile adorning some of Velier’s later Caroni editions, is a replica of the style of a 1940s original. Tracking that down proved elusive, unfortunately.

So, to the tasting then. By now the heavy, tarry and fusel-oil profile of the Caronis is one of the most recognized taste markers in the rum world, so it comes as no surprise to find it here: the rum presents opening aromas of rich caramel and tar, deeply intense, with petrol held way back. There’s licorice and dark fruits – raisins, prunes, plums and blackberries – plus a nice sharpish and lighter cognac kick that is far from unpleasant. The real characteristic of the nose seems to be less the diesel machinery than the garden, however – black grapes, very soft mangoes and all manner of overripe fruit. There’s just little tartness to balance that off…unsweetened yoghurt, maybe.

Tasting the thing reveals powerful tar and petrol notes by the bucketload, dry, oily and amazingly mouth coating. The profile is nicely solid, hardly sharp at all, and displays a touch of brine and olives, as well as — initially — an oddly metallic, medicinal sort of taste.

Once it settles down a richly dark, perfumed profile emerges for real: licorice, tar, dates, raisins, prunes, dark unsweetened chocolate, black grapes, blueberries, that cognac line again. There’s a delicate sort of citrus background that lends a nice counterpoint to the duskier, heavier tastes. It’s not a rum to hurry through, even on the finish: this is dry, long, aromatic, phenolic, leaving behind mostly sweet thick caramel molasses notes and some burnt rubber, plus a last flirt of exhaust fumes as it roars away into memory.

As a blend, it’s really kind of spectacular – there aren’t many of these deep, surly rums around any longer, and even the New Jamaicans’ high ester rums tend towards the fruity and sharp notes, not the brutal stomp-it strength of the Clydesdales that are the Caronis. That said, not everyone will like the heaviness of the experience: agricole lovers or those who prefer soft Spanish light rums will find little to enthuse them here, and that’s Caroni for you — not everyone is in tune with the steampunk esthetic and industrial farting of this long shuttered Trini style.

But I like it, and think that even if the prices of the smaller, older and rarer editions of Velier’s Caronis are too high, there’s still good quality and interesting tastes to be found in the high-outturn blends like 12 year old, or the 15, 17 and a few others. The appeal of the Caroni line of rums lies in their miniscule variations from one batch to the next (no matter who issues it), which allows any curious enthusiast to sample just a few and get a good sense for what it’s all about. The 21 year old from 1996 is among the oldest of these blends, and while it does cost a bit, it is, in my opinion, also among the best.

(#848)(86/100)

Other Notes

  • It is often believed that Velier first released the Classic Demerara rums, and as their availability declined and the price ascended (sometimes beyond all reason), the Caronis came in to supplant them as the second great series of rums which made Velier’s reputation. But strictly speaking, this is not true – the awareness of the Caronis peaked much later, but they began to be released in 2005, just around the same time as the first “true” dark-bottled Demeraras from the Age began to hit the market.

Additional Background

The myth of the “discovery” of these thousands of barrels may be true, but others dispute it, claiming that it had always been known that the rum stocks were there and they existed and were for sale. This goes as far back as 2000 when the distillery was already in perilous financial straits and courting buyers, and one local story held that a foreign consultant valued the year 2000 existing stocks of eighteen thousand barrels at between TT$1 billion (about US$160,000) and TT$6 billion (~US$935,000) depending on whether they were sold as aged or bulk rums. Both numbers were seen as implausibly low (US$935,000 for 18,000 barrels works out to US$52/barrel), as the writer was at pains to point out.

The distillery shuttered in 2003, and as is now well known, independents like Velier et al, and Scheer/Main Rum, bought out the stocks over the next few years – it was not done all at once, nor was it only Velier, and it went through Government officers (one could hardly get an export license without them). What is missing from all accounts is the pricing asked for and paid, and for what volume. In 2018, by which time Caronimania was a well established (if misunderstood) phenomenon, Raffique Shah (the author of the original 2000 article) returned to the theme and scolded the politicians of the day for ignoring or not even understanding the rum stocks’ pricing given their elevation to the “Blue Label Crowd.” He suggested that they disdained their own country’s rum, couldn’t be bothered to do any due diligence, and allowed a huge potential windfall to slip through their fingers. He all but accused them of skullduggery and corruption.

Whether any of this is true or not is, at this remove, probably impossible to tell. Commercial entities are under no obligation to disclose such matters and since we know neither the volume of barrels sold nor the amount paid for each, or by whom, anything beyond this point is just uninformed speculation that hopefully will one day be replaced by facts. But it’s a good case study in how rums (or any local third world resources for that matter) get bought and sold.

 

Secret Treasures Trinidad (Caroni) 1996 7 Year Old Rum – Review

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May 102021
 

In the maelstrom of ongoing indie releases coming at us from every direction almost every month, it’s easy to overlook some of the older rums, or even some of the older companies. Secret Treasures is one of these — I had discovered their charms on the same trip where I found the first Veliers, all those long years ago, at a time when the concept of independent bottlers was a relatively small scale phenomenon. Back then I bought the company’s Enmore 1989, and both Grandma Caner and I liked it so much we polished off the thing in under a week, and started looking around for more.

Over the years I bought a few others, got a few samples and reviewed the few I scored, and then ownership changed. The last rums Haromex (the new distributor) put out the door before they changed the ethos of the brand was the twin St Lucian John Dore and Vendome pot still rums in 2014 and subsequent releases were radically different. The company and the Secret Treasures brand has faded from view since then, and few consider their rums great finds (when they consider them at all) as other, newer indies jostle for the place it once held (for a more complete historical picture, see below)

This is where I’m supposed to make some nostalgic Old Fart kind of comment where I wax rhapsodic about the long forgotten and unappreciated rums of yore, undisovered steals and diamonds in the rough which weren’t appreciated at the time by the aggressive young rum pros of today, blah blah blah. Unfortunately, that’s not the case here. The rum – a Caroni, one of a few released – fell unaccountably short of the high bar set by Velier and other independents, and remains a forgotten, forgettable curiosity, noted more for the associated name than any intrinsic quality it possesses itself.

Let’s do the tasting, then, to demonstrate why somehow this thing falls down flat. The nose gives a promising indicator of things to come, but which don’t. It immediately reeks of the characteristic petrol, tar and road asphalt in hot weather which so defines Caroni. It is dry and sere and surprisingly hot for a near-standard-proofed rum (42% ABV), dark and with notes of sugar water, rubber, acetones, fruits – unripe red cherries and strawberries, pears and ripe green apples. There is also a touch of vanilla and light molasses, but nothing strong or overpowering.

A salty sweet sugar water greets the tongue with warmth and firmness. All the fleshy and watery fruits we’re familiar with parade around – pears, watermelons, white guavas, papaya, kiwi fruits, even cucumbers all take a bow. A trace of olives and occasional whiff of strawberries and petrol are barely noticeable, so one can only wonder where, after such a promising beginning, they all vanished to. Eloped, maybe. Certainly they bailed and left the rum with nothing but memories and a good wish to lead to its inevitably disappointing denouement, which was short, breathy, light and watery, and barely registered some vanilla, brine, a fruit or two and exactly zero points of distinction.

Secret Treasures did put out a few really exceptional rums — their lack of marketing, lack of visibility and lack of distribution mostly relegated them to obscurity (the Enmore 1989 mentioned above is a case in point) — and as is usually the case with small volume bottlers, the outturn of the original line was somewhat hit or miss, and not everything they bottled was gold. This Trini rum was something of a waste of time, for example, weak, unfocused, undistinguished, practically anonymous. Oh it was a rum all right, identifiable as a Caroni, just not much of one. Perhaps it should have been left in the barrels a few more years. Many more years. And then finished in sherry casks. And then spiced up. Then it might have had a profile I’d actually notice. But then again, maybe not.

(#819)(78/100)

Other Notes

  • Outturn 1304 bottles. Distilled 1996, bottled August 2003 in Switzerland. The unproven implication is that it was completely aged in Trinidad.
  • The Ultimate Rum Guide notes it as being a “West Indies Distillery” without further elaboration, and the accompanying photo is wrong. I’ve left them a note to that effect
  • Richard Seale remarked in a FB comment on this review, “Age is an important factor in the latter day success of Caroni. This one may also be blended with neutral spirit – this was a practice in Trinidad – blending an aged rum with neutral spirit but keeping the age claim!”

Historical background

Initially Secret Treasures was the brand of a Swiss concern called Fassbind SA (SA stands for Société Anonyme, the equivalent to PLC – the wesbite is at www.Fassbind.ch) — who had been in the spirits business since 1846 when when Gottfried I. Fassbind founded the “Alte Urschwyzer” distillery in Oberarth to make eau de vie (a schnapps). He was a descendant of Dutch coopers who had emigrated to Switzerland in the 13th century and thus laid the foundation for what remains Switzerland’s oldest distillery.

They make grappa, schnapps and other spirits and branched out into rums in the early 2000s but not as a producer: in the usual fashion, rums at that time were sourced, aged at the origin distillery (it is unclear whether this is still happening in 2021), and then shipped to Switzerland for dilution with Swiss spring water to drinking strength (no other inclusions). In that way they conformed to the principles of many of the modern indies.

Fassbind’s local distribution was acquired in 2014 by Best Taste Trading GMBH, a Swiss distributor, yet they seem to have walked away from the rum side of the business, as the company website makes mention of the rum line at all. Current labels on newer editions of the Secret Treasures line refers to a German liquor distribution company called Haromex as the bottler, which some further digging shows as acquiring the Secret Treasures brand name back in 2005: perhaps Fassbind or Best Taste Trading had no interest in the indie bottling operation and sold it off as neither Swiss concern has any of the branded bottles in their portfolio.

Certainly the business has changed: there are no more of the pale yellow labels and sourced single barrel expressions as I found back in 2012. Now Secret Treasures is all standard strength anonymous blends like aged “Caribbean” and “South American” rum, a completely new bottle design and the Haromex logo prominently displayed with the words “Product of Germany” on the label.

 

Rum Nation Small Batch Rare Rums – Caroni 1997 21 Year Old – Review

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Dec 032020
 

Any independent bottler who’s been around for a few years always has rums at various tiers of quality, or premiumness. Most of this has to do with increasingly elaborate packaging, marketing campaigns, price (of course) or just the hype surrounding the bottle. Though of course once we see a price tag in the hundreds (or thousands), and an age in the third decade or more, we tend to perk up and pay attention anyway without any prodding, right?

Rum Nation, a fomerly Italian-based IB has always been on board with this practice. Even back in 2011 when I bought their entire 2010 range at once, I could see they had their “starter rums” in tall barroom bottles which cost around $30-$60, and the rather more upscale Demeraras and Jamaicans which were more than two decades old, had cool wooden boxes and ran into three figures. You could tell those were special (and they remain so). Years later they changed the bottle shape to the more squat versions still in use today, but came out with a new series of cask strength small batch series they called the “Rare Rums” which had smaller outturns and were more expensive, and the seriously aged Demeraras and Jamaicans were retired.

But even then Rum Nation went one step higher, with what one might term the Ultra Rares, of which so far, there have only been a few: a 1999 Port Mourant, a 30 Year Old blended Jamaican Long Pond from 1986, and a small number of lovely Caroni rums from the 1990s. This one, in a handsome box and flat presentation style 50cl bottle, was one from the noted year of 1997 (there a lot of Caroni rums from various IBs sporting that year of make, including one of the first I ever tried, the AD Rattray version). Bottled at 59.2% it had an Islay finish which had the virtue of at least making me curious, even if I had my doubts. And it did look really cool.

What was it like? Short version, very Caroni-like. Smelling it instantly brings back all the memories of the closed distillery – fresh tar being laid on a hot day, petrol, fusel oil, wax and plasticine boil out of the glass right from the start. These aromas give way to brine and olives, iodine, acetones and nail polish, a sort of complex and medicinal amalgam that is then softened by caramel, unsweetened chocolate, almonds, cinnamon and hot, very strong black tea. I’m no peathead anorak like some of my friends, but I really could not fault that nose for the Islay touch it had.

The palate is as stern and uncompromising as an overcast day promising cold rain, and follows well from that nose. A shade bitter, it tastes of chocolate (again), tar, caramel, bags of dark fruits – dates, blackberries, prunes, raisins – with a background of vanilla, leather, smoke and sooty kerosene camping stoves farting black smoke. It develops well from one flavour to the next and it’s well balanced but I think this may be a bit too much Caroni for some, like it was dialled to “11” in a fit of absentmindedness. Sometimes with rums like this it fails on the backstretch, choking and falling off just as it should be revving – in this case, the finish is no slouch…long and dry, dusty and sharp, tasting of aromatic cigar smoke, petrol, nuts, vanilla and a touch of cinnamon. I really quite liked it, and feel it’s a good entry to the canon.

Rum Nation has had a solid bottling history under Fabio Rossi, was one of the first indies I ever tried, and was sold to a Danish concern back in late 2019. The explosion of so many other indies over the last decade has dimmed its lustre, and in no way can any Trini rum in this day and age, by any bottler, compete with the Caroni juggernaut that is Velier, whether or not they’re better. But I still believe this is an enormously tasty rum and that peaty Islay finish complemented the fusel oil and kero notes for which the closed distillery is so famed, making for an intriguing and darkly delicious drink that can’t be discounted.

It is, at end, just a really good bottling, represents the shuttered Trinidadian distillery with force and elan; and with all the fuss and bother and sometimes-insane prices of favoured Caroni bottles from Luca’s immense hoard, it might not be out to lunch to suggest that even with the price tag this one has, it’s worth it. Try it first, if you can, or if you have reservations – because if you’re on a Caroni field exploration trip, and want a good ‘un, you could do a lot worse than Rum Nation’s entry to the pantheon.

(#782)(86/100)

Other Notes

  • Outturn is unknown, unfortunately
  • Ageing is assumed to be in Europe

Forres Park Puncheon White Overproof – Review

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Jul 052018
 

Photo from Angostura website

What’s surprising about this white triple-filtered column-still overproof – which keeps company with 151s like the Bacardi or Cavalier and others – is that it is not a complete fail, though it does resemble a massive ethanol delivery system that forces you to consider whether a visit to your place of worship is required before it comes alive and does a chestburster on your mosquito physique. It has a few points of interest about it, in spite of its fiery heat and hard punch…and I say that grudgingly, because overall, I don’t see much to shout about.

Part of the problem is the indifference with which – to me – it seems to be made. I blame the triple filtration for this state of affairs. No real effort appears to have been pushed into elevating it beyond a high proof cocktail ingredient (rather, such effort seems to have been directed towards muting the flavours rather than enhancing them), and one gets this impression right away when (very carefully) nosing it, where the lack of any real complexity is disappointing. Oh sure, it’s hot and sharp and very intense, but what did you expect? And what do you get for your trouble? — not much beyond sugar water, a few briny notes, some red olives and a small amount of acetones and coconut shavings. And maybe a green grape or two. In short, as West Indians would say, mek plenty plenty noise, but ain’ got enuff action.

The palate is usually where such overproofs really get into gear, pump up the revs and start laying rubber on your face. Certainly that happened here: as a lip-burn and tongue-scorcher, it’s tough to beat. It presented as very oily and briny and what sweet there was sensed on the nose vanished like a fart in a high wind. There were tastes of dates, figs, soya and vegetable underlain with a weird kind of petrol undertone (quite faint, thankfully). Some nail polish and new paint slapped over freshly sawn lumber – but very little in the way of fruitiness, or a more solid underpinning that might make it a more interesting neat pour. And the heat just eviscerates the finish, which, although giving some more sweet and salt, sugar water, soya, watermelon (at last – something to praise!), is too faint and dominated by the burn to be really satisfying.

Of course, this is a rum not meant to have by itself – few rums boosted to 75% and over really are, they’re meant for bartenders, not barflies. Too, stuff at that strength is treading in dangerous waters, because there are really only two options open to it: don’t age it at all (like the Neisson L’Esprit 70° Blanc and Sunset Very Strong 84.5%) and showcase as much of the youthful vigour and original taste as one can; or age it a little – not the one or two years of the Bacardi 151, but something more serious, like the SMWS Longpond R5.1 81.3% or the Barbados R3.5 74.8% or the really quite good R3.4 75.3%.

As a puncheon, named after the oversized barrels in which they were stored, this was developed in the early part of the last century as a cheap hooch for the plantation workers and the owners. It was never really meant for commercial sale – yet for some reason it turned out so popular that the Fernandes (the family enterprise which originally made it on the Forres Park estate) issued it to market, and even after Angostura took over the company, they kept it as the only entrant in the insane-level-of-proof portion of their portfolio.

Like all rums brewed to such heights of strength, it sustains a level of intensity that most full-proof rums can barely maintain for even five minutes, just without many (or any) of their redeeming features. That’s part of the problem for those who want a neat and powerful drink that’ll fuel their car or blow their hair back with equal ease – because there’s a difference between an overproof that uses extreme strength to fulfill an artistic master blender’s purpose, as opposed to one that just issues it because they can’t think of anything better to do. Unfortunately, here, this is a case of the latter being taken a few steps too far.

(#525)(73/100)

Other notes

  • While the Forres Puncheon I review here is made by Angostura, its antecedents date back much further, to the original company that created it, Fernandes: and that was so fascinating that I have devoted a separate biography of the Angostura-acquired Fernandes Distillery to it, as it was too lengthy for inclusion in this review.
  • Sample provided by my correspondent Quazi4moto, who’s turned into something of a rum fairy of samples these days. Big hat tip to the man.

Velier Caroni 1982-2005 23 Year Old Heavy Trinidad Rum

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Dec 192017
 

Rumaniacs Review #065 | 0471

There are, as far as I am aware, three 1982-2005 23 year old Caronis issued by Velier. The “Light” issued at 59.2% (R-058), the “Heavy Full Proof” which is a ripsnorting 77.3% (R-063), and now this “Heavy” one, the last of my Rumaniacs samples from Trinidad, which clocks in between those two, at 62% and a 1360-bottle outturn. Unsurprisingly, this presents casual buyers with quite a chellenge. I know Luca felt that each iteration and individual expression of the various Caronis highlights some kind of distinct point of interest he wanted to share, but to be honest, I don’t know how the average rumhound is supposed to pick which one to buy, given the multitude available — they are all good, and in places quite similar. It would take a dedicated and committed post-doc rumologist to unravel all the variations, even assuming the wallet held out. Nevertheless, we should be grateful that we have so many sterling expressions to choose from at all, living as we are in the belated discovery of Velier’s Second Age (the first being, of course, the Demeraras). So you’re not hearing me whinging too loudly.

Colour – Amber

Strength – 62%

Nose – Quite distinct and very Caroni-like in all aspects. Somewhat less rubber, but more tar than the 59.2% R-058, extremely firm and lively. Caramel, vanilla and toffee keep the road-surfacing crew nourished, and a dusting of cinnamon provides some entertainment. When they stop for a break, there are also lime leaves, cumin and some muskier spices like sweet paprika and tumeric. Brown sugar and molasses, blackberries, red currants, and raspberries round out the ensemble. A very good nose indeed.

Palate – The clear and growly Caroni profile continues uninterrupted from the nose, with petrol and tar taking the stage up front and never entirely relinquishing their dominance. Dry, sharp and quite oaky here (different from both the 59.2% and 77.3% versions), bitter chocolate, salty soy sauce, brine, olives and a touch of (get this) menthol and marzipan. It has surprising heft and thickness in the mouthfeel, yet remains sharp to the end. With water, more caramel, some citrus, dark fruit (black grapes, prunes, blackberries), and these stay mostly in the background as bit players, which I’d say was a pity as the integration could have worked better with a little more force from these flavours.

Finish – Nice and long, with fruits and toffee, tar and petrol remaining the core of it all. It remains somewhat salty, and dry

Thoughts – A good Caroni, but then, aren’t they all? I think it’s a bit too spicy at the back end, which is a minor observation, not a complaint. I particularly liked the citrus ad spices on display. On the other hand, were I asked to chose between this and the other two iterations, I’m not entirely sure this would be my first pick. Close, but no cigar compared to, say, the 77.3%.

(85/100)

  • After all these Caronis, I need hardly mention (but I will) that Serge Valentin looked at this one in his multi-Caroni lineup in mid November 2017. The boys in France, Olivier Scars and Jean-Paul Bouwyn, also covered it in their epic two-part Caroni session on DuRhum in August 2017 (in French, Day 10)
  • One of the Caronis from the first batch Luca issued in 2005
  • This really is the last Caroni I have. I’ll be moving on to a Neisson session soon, though, for the curious who want to know what’s next.

Velier Caroni 1983-2008 25 Year Old Heavy Trinidad Rum

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Dec 152017
 

Rumaniacs Review #064 | 0469

When sampling yet another Caroni from the glory years of the 1980s, it’s something like opening a long-shut box redolent of the past, and maybe one can be forgiven for – in these times – rhapsodizing about the way hard honest rums were supposedly made by sweaty proles who had no patience for fancy finishes, plate manipulation or barrel strategy. So in a way it’s ironic that Caroni was not considered a particularly good rum back then – it was not that well known, it certainly wasn’t the estate’s prime focus, its signature taste was disapprovingly considered a mark of poor production methodology, and few outside of Trinidad cared much about it. But look what the passing of less than two decades since its closure has done: transmuted what we once lovingly referred to as humdrum gunk, into a definitively-profiled country-specific must-have, a treasure to be dissected and talked over like few others, whose minutest nuances of taste are endlessly debated in the cafes, lounges, clubs and elegant online drawing rooms of the rumworld. Here’s another one to add to the trove of our knowledge, then.

Colour – Gold

Strength – 55%

Nose – Compared to some of the others in the last weeks, this one is rather light – all the expected hits are playing, but in a lesser, almost minor key. Tar, rubber, acetone — these notes never get old and I never get tired of finding ’em — segueing into softer (but still delicate) dates, fruits, molasses, more tar, brown sugar, some caramel. Delicious. I could eat this thing.

Palate – The light profile continues, with some muskier, spicier tastes adding to the party: ginger, maybe cumin; honey, salt caramel, lemon meringue pie, an olive or two, tar and cigarette filters. The tar and furniture polish gradually bleed away, giving pride of place to nougat, white chocolate. Not overly complex…it’s almost simple in a way, though what flavours are there are crisp, clear and elegantly expressed and come together harmoniously.

Finish – Medium long, not very dry, nice and warm. Last notes of honey, citrus, salt caramel, and fresh green herbs from Jamie Oliver’s kitchen garden.

Thoughts – More than most of Velier’s Caronis, this one made me think, because the conclusions to walk away with are that (a) Caroni cannot be pigeonholed so easily into some kind of heavy rum reeking of tar and fruits – it’s got far more than that up its sleeves across the range, and (b) ‘light and simple’ as a descriptor (Serge called it “shy” which is just as good) conceal depths heretofore unsuspected. This is a pretty good Caroni, issued somewhat at right angles to most others from Velier and are from Luca’s first batch, which came on the market in the mid-to-late-2000s.

(86/100)

Other notes

 

 

 

Velier Caroni 1982-2005 23 Year Old Heavy Trinidad Rum

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Dec 102017
 

Rumaniacs Review #063 | 0467

Having tried several of the ur-proofed rums of the rumiverse (Sunset Very Strong 84.5% and Marienburg 90% come to mind) I must confess that while stronger stuff exists, trying high-test like this makes me think I’ve run out of steroidal fortitude. It’s a shattering experience, not just because of its strength but because somehow it pushes all the boundaries of a very precise Caroni profile – it’s like getting hit with the spirituous equivalent of a fully boosted luxury freight train (assuming Louis Vuitton made one). And it is to its credit that it not only makes a bold statement for cask strength, but also adheres to all the markers that make Caroni a must-have rum to try if one can get it. Which may be problematic because here’s one that only got issued at a measly 123 bottles…so if you have dibs on one, treasure the thing.

Colour – Amber

Strength – 77.3%

Nose – Initially somewhat indistinct before the clouds clear and the forked lightning of specific aromas lights up the firmament. Phenols, acetone, furniture polish get things rolling. Salty, olives, some caramel, tar, licorice and caramel, even a touch of vegetable soup. It’s fierce and sharp and should be savoured. The smells are quite distinct and at this strength are easy to pick apart.

Palate – Whew! Taste carefully, young padawan, for this juice be hot. Oily and mouth coating in the best way – toffee, salty caramel ice-cream, flambeed bananas. and that’s just the beginning. Once it builds up a head of steam, there’s tar and pretrol, creme brulee, molasses, ripe peaches, prunes, cherries, dark grapes, and some brine and sweet red olives. Really good stuff, once you get past the sharp edge it displays – some water is highly recommended here, but just a little.

Finish – Long, dry, hot, fruity, tarry, with last notes of anise and toffee. Like a guy who makes the best jokes at your evening soiree, you just don’t want him to leave so you can enjoy the fun some more.

Thoughts – Not the best Caroni ever, but it’s good, very good. The strength to some extent works against it since lower proofed Caronis are every bit as tasty and easier to come to grips with (and much more available) and so perhaps more approachable than this brontosaurus. This rum is a brutal, ascetic skewer that doesn’t try to please everyone but does one thing really remarkably well – it showcases one single slice and aspect of Caroni in a way that perhaps a softer one might not have been able to do. And I suspect that was what Luca intended all along.

(86/100)

  • Olivier Scars and Jean-Paul Bouwyn posted a major two-day Caroni session on DuRhum in August 2017 (in French), well worth a look through. They tried this one on Day 10
  • Serge of course dealt with this rum in his 11-Caroni lineup back in mid-November 2017
  • Rumaniacs link to be posted once other have put up their reviews.
  • Luca remarked in the addenda to DuRhum’s tasting that this was among the first of the Caronis he issued, back in 2005, and he took a deep breath and a real chance to issue it full proof, which was not considered a good selling proposition back then. The Caronis sold out instantly, thereby solidifying his idea and proving it was a viable sales concept. Thank goodness 🙂

Velier Caroni 1983-2005 22 Year Old Heavy Trinidad Rum

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Dec 052017
 

Rumaniacs Review #062 | 0465

It’s a mind game that never gets old – how many Caroni bottles are there? I speculated that Velier alone likely has around a million in circulation and when one sees an outturn like this – 20,986 bottles! – I think that even though the long-closed distillery’s rums are now becoming must-haves on par with the Demeraras, there’s no danger of running out of possibilities in the near future. Though as I remarked once, when we start to see Caronis being issued from the post-2000 era, the end will be near.

Be that as it may, it’s always fascinating to try another one, and this Caroni is no slouch either, like almost all the variations I’ve tried. I’m not one of those deep-divers who dissect a single distillery’s every possible expression up and down the scale until they know them all by their first names, and can write doctoral dissertations in the slightest, most minute details of divergence or similarity from the mean…but after having sampled quite a few, certainly it’s getting easier to see commonalities and aberrations here or there. And, of course, fun.

Colour – Amber

Strength – 52%

Nose – Rather light florals and some tar, quite restrained here. Batman’s Trojan factory is back, dialled down but quietly asserting its prescence. Acetones. Leather. Caramel, sweet red grapes, cereal and brown bread, nicely balanced. Letting it stand for a while allows yet other aromas of peanut butter and honey to emerge, together with a clear citrus twist for some edge.

Palate – Quietly delicious, with a light and crisp sort of snap. Kind of medium heavy to light, really, so don’t be misled by the title of heavy, as this does not refer to the mouthfeel. Caramel, vanilla, florals, some tart soursop and white guavas. Brine and some oak influence are clear, plus an olive or two. Overall, perhaps a bit too crisp – it verges on real sharp-ended jaggedness, without ever quite stepping over the edge. Oh and the lemon citrus remains there throughout, faint but perceptible.

Finish – Quite long, but again, light and easy. Hot black tea, tar, caramel, vanilla, brine, leather, nothing really original here, just well-balanced flavours and aromas throughout.

Thoughts – Not really one of the best, but even so the general quality can’t be denied. Luca has remarked that he believes this rum (and some others from the 1980s) was put to age at a higher proof than usual (~75%) instead of 65-70%. That might account for the profile.

(86/100)

  • Olivier Scars and Jean-Paul Bouwyn posted a major Caroni session on DuRhum in August 2017 (in French), well worth a look through. They tried this one on Day 1
  • Serge of course dealt with this rum in his 11-Caroni lineup back in mid-November 2017
  • Rumaniacs link to be posted once other have put up their reviews.

 

Velier Caroni 1982-2006 24 Year Old Light Trinidad Rum

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Nov 292017
 

Rumaniacs Review #061 | 0463

So here’s a Caroni marked ‘Light’which supposedly means somewhat less esters than the one we looked at last week (the ‘Heavy’) but let me assure you that even though it’s a shade less proofed than that one (and less esters, supposedly), it in no way lacks for really deep tastes. If I had to chose I honestly think I would select this one for the buy…always assuming I could find it at all. The 12 and 15 and 23 year old Veliers from the closed distillery are issued in the thousands of bottles, which is why they remain available, good intros to the line, and brisk sellers….but here we just have 820 bottles, so most likely the price would be higher than usual. I suspect that here’s a Caroni which will appreciate in value a lot, in the years to come.

Colour – Dark Amber

Strength – 55.2%

Nose – Serge on Whiskyfun thought there was not much tar here, but I thought that it was like licking a freshly laid down new road in hot weather (or maybe scarfing down an overused cigarette filter, take your pick). Loads of molasses, raisins, prunes. Heavy aromas all around this thing – salty caramel, nuts, deep chocolate and stale coffee grounds (smells better than it sounds), and a background of fuel oil and furniture polish.

Palate – With the amount of licorice and dark fruit – raisins, prunes, black olives – in here, you might be forgiven for thinking this something from one of the DDL wooden stills. No, really. It tastes great though, don’t get me wrong. Fat, oily, some ashy mineral tastes, citrus, more polish, more fruits and lemon zest, with a well-controlled oak influence sliding into the background and giving some sharpness to the experience. Brine, salty caramel, dates, figs honey, finally morphing with water into overripe fruit that could have derailed the rum….but didn’t (thank heavens).

Finish – Intense and heavy on the close, with candied oranges, smoke and leather, more dates and a last dose of citrus and molasses. Oddly short though, I was expecting something longer lasting.

Thoughts – Very good indeed, the richest, most flavourful, most enjoyable for me, and of the six Caronis I’m trying, the best of the lot. If ‘Heavy’ and ‘Light’ are your personal determinants for rums because of the relative ester counts, well ditch the idea – this one may have less, but it’s better. See if you can get one, and I wish you lots of luck in your search, because it’s great.

(89/100)

Other Notes

As always, the Rumaniacs are looking at this Caroni too (link to be added), and Serge ran it through its paces in an 11-Caroni lineup not too long ago for those who want comparisons now.

Velier Caroni 1982-2006 24 Year Old Heavy Trinidad Rum

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Nov 232017
 

Rumaniacs Review #060 | 0461

If there is ever a rum to compete with Foursquare’s latest drool-worthy offerings, it surely must be Velier’s Caroni rums. Who would have thought that a rum many thought was over-tarred and phenol-ly back in the day would have ascended to become one of the must-haves of the rumiverse? About four years ago I saw an Italian listing for some thirty or more Caronis which he was letting go for €2000 altogether…and we all thought was batsh**t crazy expensive, smirked and moved on, which goes to show how much we knew. Nowadays, can you imagine that happening? That’s like discovering a Caputo 1973 on sale for a hundred bucks. About all we can say about the entire series (so far) is that I have yet to find a dog in the lineup, whether it’s a heavy (high-ester) or light (low ester) version, and that’s formidable street cred by anyone’s reckoning.

Colour – Dark Amber

Strength – 58.3%

Nose – Lovely, deep and dark and sweet, molasses, caramel, port-infused cigarillos (heavy on the tobacco), oak, with some trojans held way back. Flowers and bubble gum (yeah I know how that sounds), nuts, honey, citrus, flowers and some dark overripe fruits – black grapes, cherries or prunes. Talk about aromatic…this thing sings.

Palate – Tarry and oaky, quite thick. But it’s more than just oak, it’s like a well varnished cricket bat wielded by Sir Garfield, right in the face, bam. More sweet caramel, bags of dark fruit (those prunes and cherries just starting to go), vanilla, honey, flowers, ginger, cumin and (get this!) a vague curry taste. Water brings out some faint citrus, more oak and some mint, and it’s all very balanced in stays discreetly in the background.

Finish – Long, spicy, that curry and a masala note remain; lemon zest, florals, light honey, leather, muskiness, and not very dry. Great ending, really.

Thoughts – It’s fat and juicy and flavourful and almost perfect at that strength. A real gem. Oh and the outturn? … 4,600 bottles.

(88/100)

  • As always, you can find the other Rumaniacs opinions on the website. Sneak peek, though, if you want a heads up on a bunch of Caronis altogether, the estimable Serge Valentin ran past a massive session last week.

Velier Caroni 1984-2006 22 Year Old Heavy Trinidad Rum

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Nov 182017
 

Rumaniacs Review #059 | 0459

If we assume Luca found four thousand barrels at that legendary Caroni warehouse, and the average outturn from each was 250 bottles, a simplistic calculation suggests somewhere in the neighborhood of one million bottles of the Trini juice from Velier alone is waiting to be bought, and that doesn’t even count the other independents out there who are releasing their own. Figuring out which Velier Caroni to buy is complicated by the bewildering array of aged expressions that have been released, some differing only by the proof point (years and age being the same) – but the general thesis I’m coming around to is that you can pretty much buy any of them and be assured of a really good rum. This one from 1984 is no exception. Not sure how many barrels this came from, but 580 bottles emerged…so maybe two?

Colour – Amber (these things are all amber, more or less)

Strength – 54.6%

Nose – Wow, this is nice – deep caramel, petrol and tar aromas meld well with an undercurrent of burnt brown sugar, cream cheese, Danish cookies and licorice. There’s some bitter chocolate in the background, and after some minutes a thin blade of citrus emerges and lends a really nice counterpoint to the heavier, muskier smells.

Palate – If it didn’t have tar and petrol it wouldn’t be a Caroni, right? There’s bags of the stuff here, a Carnival jump-up of them, but so much more too – that dark unsweetened chocolate, green grapes, coffee grounds. Some ash and minerals, and fruits kept way back, and also honey and nougat and an olive or two. It’s actually somewhat salty, and the sharper oak bite is a bit dominant after ten minutes or so.

Finish – Dry, briny, tarry, sharp, with some caramel and raisins and prunes to give it depth. Still too much oak and the chocolate disappears, leaving only the slight bitter aftertaste, like the Cheshire cat’s grin.

Thoughts – Great strength for what was on show. 1984 was a good year (and that was a memorable anno for me personally since I fell in love and got dumped for the first time then, so the period kinda sticks in my mind) and this rum is an excellent line into the past…a Trini in the best sense of the term, and a Caroni lover’s delight.

(88/100)

Other Notes

Velier Caroni 1982-2005 23 Year Old Light Trinidad Rum

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Nov 082017
 

Rumaniacs Review #058 | 0458

If there ever was a rival to the famed and fabled Demerara rums issued by Velier, it is surely the Trinidadian Caroni line, which is wept over by aficionados and considered the Port Ellen of rum (my personal belief is that Port Ellen is the Caroni of whisky, but anyway…). They hail from the long-shuttered Trinidadian distillery which closed in 2002, and it has now passed into legend how Luca Gargano found thousands of barrels of ageing rum on the estate in a forgotten warehouse, and managed to buy most of them.

Points have to be awarded for resisting the urge to blend the lot into a homogeneous, equally-aged mass and selling that in the jillions. What in fact happened is that dozens of expressions of hundreds – or, in many cases, a few or several thousand – bottles apiece exist, just about all greater than ten years old, and many, like this one, over twenty. It’s a treasure trove the likes of which we will probably never see again.

We have six Caroni rums from the cellars of Velier to look at over the next weeks. Not a huge amount given my master list so far has 36 entries (and I may have missed a few), but good enough to be going along with. Let’s begin.

Colour – Amber

Strength – 59.2%

Nose – Rich and generous, with aromas of tar, rubber, party balloons. Letting it stands allows some evolution to occur, moving towards slight sweetness, bubble gum, acetones, flowers, a little chocolate and honey. In comparison with some of the other Caronis it almost seems delicate, but it isn’t, not really.

Palate – Here’s where it comes into its own. It glides on the tongue (that strength is near perfect), giving earthy notes, salty, caramel, cherries, pralines, and some dark bread and cream cheese. A little tar sticks to the back end, and a nice counterpoint of molasses (not much). Also some bitter chocolate and cloves, and the oak is somewhat excessive here, leading to some sharp spiciness that’s not perfectly integrated, yet in no way poorly enough to sink this as a sipping dram.

Finish – Long, dry and salty (think maggi or knorr cubes), olives, some herbs, more cloves and coffee grounds, and a last bit of caramel sweetness and nougat.

Thoughts – A rich and tasty Caroni, very solid in all the ways that count. Water helps but is not really needed, it’s delicious all its own, if a little sharp. That nose though…really good.

(85/100)

Other notes

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