Oct 222019
 

This is a rum that has become a grail for many: it just does not seem to be easily available, the price keeps going up (it’s listed around €300 in some online shops and I’ve seen it auctioned for twice that amount), and of course (drum roll, please) it’s released by Richard Seale.  Put this all together and you can see why it is pursued with such slack-jawed drooling relentlessness by all those who worship at the shrine of Foursquare and know all the releases by their date of birth and first names.

But what is it? Well, to go by the label, it’s the result of a selection of some of the 1985 rum barrels belonging to the Alleyne Arthur reserves; and for the curious, Alleyne, Arthur & Hunte were also once merchant bottlers in Barbados (they made the original Old Brigand and the Special Barbados Rum); they acquired Doorly’s in the 1970s and were themselves taken over by Foursquare in 1993. Now, in 1995 the source rum – a pot and column still blend – which had been aged for ten years by that point, was vatted, and three barrels were left over from that exercise.  These three barrels were aged for a further six years (Richard said that “they sat for a bit – [three barrels were] small enough to forget about”) and finally decanted in 2001, into about 400 bottles – at the time the idea was to create a premium release, but they just stood there gathering dust “for no more reason than we never came up with the premium packaging.” Finally, after seeing Velier’s releases, Richard realized that premium labelling and dressing up was not really required, that simplicity was its own cachet, and the audience preferred a simple bottle and clear explanation…and in 2015, the 16 year old rum hit the market at last.

Strictly speaking, this is a rum that could easily be mistaken for an earlier Exceptional Casks release (say, the 1998, or the 2004). The nose, warm and firm, is well tamed and really well rounded.  It smells of molasses, nuts and ripe orange peel. There are also flambeed bananas, Irish coffee, apricots, some smoke and a trace of wet wood coiling around in the background, but at 43% it is well tamed and quite easy, a real sipping drink with no qualifications.  

The nose is fine, but this is one of those occasions when the palate does more.  It’s as dry and silky rough as a cat’s raspy tongue, not sweet, just firm, with just enough edge to make you think of a tux-sporting East-end hood. The acidic and tart notes are held way back with softer and muskier tastes up front: oatmeal chocolate-chip cookies, biscuits, cereal, and crushed walnuts.  Again the sweet is kept under control, and spices like cumin and massala are hinted at, together with candied oranges, rosemary and a trace of fennel. The finish is also quite good, surprisingly durable for a rum bottled at such a tame strength, and again I am reminded of the Mark 1 or Mark II as a comparator.

So definitely a rum to try if you can get a hold of it. It opens a window on to the profile of rums made in Barbados in the 1980s before the rum renaissance, by a company no longer in existence and continued by their successors and inheritors.  When we discussed it, Richard remarked that he could never quite recreate it, because he didn’t know what was in the blend – it was leftovers from the vatting, the “recipe” never written down, created by a now-retired blender. And while he undoubtedly regrets that, his eyes are set on the horizon, to all the new rums he is working on creating now and in the future, and all those who love Barbados rums will undoubtedly follow him there. But for those lucky enough to get a bottle, a sample, or a sip of the 1985, I’m sure a fond memory will be spared for this one-of-a kind bottling too. However recent, it is still a part of history trapped in a bottle, and should perhaps be tried for that reason alone, quite aside from its tasty, languid and easy going charms.

(#668)(84/100)

Jul 282019
 

If the proposed new GI for Barbados goes into force, it’s likely that rums such as this one will have to be relabelled, because the ageing will have to be done in Barbados, and it’s debatable whether a third party could be permitted to say it was a Foursquare rum(see other notes, below).  Still, even if that happens, that’s not a particularly serious problem on either count given the appreciation most have for tropical ageing these days; and one only has to see any independent bottler saying “Secret Distillery” on a label, for the rum pundits to work themselves up into a lather racing to see who can identify the distillery first, by taste alone.  It’s kind of fun, to be honest.

Be that as it may, we do in fact have this rum here now, from Barbados and from Foursquare, so it comes from Europe where it was at least partially aged (which strongly implies Main Rum, since [a] Scheer itself doesn’t do ageing and [b] Foursquare has had a long relationship with them), a near-brutal 62% ABV, and a 225-bottle outturn from a single barrel #FS9 (my sample was mislabelled, noting 186 bottles).  Unlike the TCRL line of rums from la Maison du Whisky, Compagnie des Indes do not show proportion of ageing done in different climes, which is the case here: 8 years tropical in Barbados, and 8 years continental in Liverpool; distilled April 1999 and bottled June 2016…a whisker under seventeen years of age, and a nice amber hue. About the only thing we don’t know whether it is pot or column still, although based on taste, I would suggest column as a purely personal opinion (and Richard Seale later confirmed that).

I don’t have any other observations to make, so let’s jump right in without further ado.  Nose first – in a word, luscious. Although there are some salty hints to begin with, the overwhelming initial smells are of ripe black grapes, prunes, honey, and plums, with some flambeed bananas and brown sugar coming up right behind. The heat and bite of a 62% strength is very well controlled, and it presents as firm and strong without any bitchiness. After leaving it to open a few minutes, there are some fainter aromas of red/black olives, not too salty, as well as the bitter astringency of very strong black tea, and oak, mellowed by the softness of a musky caramel and vanilla, plus a sprinkling of herbs and maybe cinnamon. So quite a bit going on in there, and well worth taking one’s time with and not rushing to taste.

Once one does sample, it immediately shows itself as dry, intense and rich.  The flavours just seem to trip over themselves trying to get noticed: honey, fruits, black tea, plus dark rye bread and cream cheese, but also the delightful sweetness of strawberries, peaches and whipped cream, a nice combination.  It’s sharper and rougher than the nose, not all the jagged edges of youth have been entirely sanded off, but a few drops of water sort that right out. Then it mellows out, allowing other flavours emerge – vanilla, cinnamon, prunes, providing an additional level of fruit that is quite pleasing. It ends with a dry, hot finish redolent of fruits and vanilla and honey (rather less cream here) that may be the weak point of the entire experience, because the integration of the complex profile falters somewhat and doesn’t quite ignite the jock as joyously as the nose and initial taste had done (for me, anyway – your mileage my vary).

Never mind, though. To be honest, even if bottled from a broker’s stocks by a third party independent, even if the Compagnie des Indes has a great rep for selecting good barrels, the truth is that I don’t see how this could not be seen as another feather in Foursquare’s cap…though perhaps not as long or brightly coloured as some of the others  The rum is well made, well distilled, well aged, well balanced, quite complex and a rough’n’tough-but-decent sip that may take some dialling down, yet overall a great advertisement from the distillery and island of origin. This is not to take any kudos away from Florent Beuchet, of course – I think his nose for a good rum doesn’t sneeze, and always sniffs out something interesting, even special – and here, both Foursquare and the Compagnie can walk away, leaving this bottle on the table, (me probably snoring underneath it, ha ha) tolerably satisfied that they made something pretty damned fine.  And if you can get one, I honestly think you’d agree too.

(#646)(85/100)


Other Notes

I requested further information from Foursquare, and Mr. Seale’s response was detailed enough for me to quote it in full here:

“This rum is 8 yrs at Foursquare and 8 years in Liverpool. It is all column.  We did unaged in the past and there are exceptions today where we ship unaged – but not for further aging.

The issue with the GI is complex and its a separate issue to the distillery name issue. I have taken the position that Foursquare should be named on the label. This has resulted in misuse of my trademark (not with malice) and I am trying to work with everyone to have our name present without misusing our trademark. Other distilleries have taken the easier (and perhaps wiser route) of simply prohibiting their name in any form – hence “secret distillery”.

As far as the GI goes, Barbados is a work in progress but Jamaica will only allow certification of age in Jamaica. The practical outcome of this would be a product like this could not say “16 years” and bear the Geographical certification. That is surely correct. How can something not aged in Jamaica be given a geographical certification.

That is not to say a product like this could not exist – as Lance says, it will be about labeling. The EU expressly provides for GIs and it expressly provides a work around. By Article 14, there is whisky aged in France, declared as a product of France that was distilled in Scotland.

The biggest threat to IBs like the excellent Compagnie des Indes is not GIs but availability of rum. If all small independent distillers fell into the hands of global corporations, bulk would dry up. Moving (age driven) value from Europe to the Caribbean is not a threat to rum from IBs, it is the only way to sustain it.”

Oct 072018
 

It’s odd that the fourth Exceptional Cask Series rum issued by Foursquare out of Barbados was issued at such a low proof.  The “1998” and “Port Cask” Marks I and II were both released at 40%, but the very good “2004” Mark III went higher, much higher (59%) and carved itself a solid niche all its own – in contrast to the emerging ABV-creep, the Zinfadel dialled itself down to a relatively mild 43%.  Perhaps, since both came out in 2015 it was felt to be a smart move to have one rated G just to offset the R-rated predator that was the “2004”, or to appease the importers who made Foursquare issue the first two Marks at 40%. Which would make sense, though for my money it remains an incrementally lesser offering from the House of Seale’s ECS, (an opinion I hold largely because of the great stuff that emerged after this one).

The Zinfadel 11 Year Old is a blend of batches of rums: one was aged for five years in bourbon casks and then another six in zinfadel barrels, and then married with another batch that had spent the full eleven years in bourbon casks.  Unusual for the time (2015), Richard Seale went around in person to the various international rumfests, masterclasses and private tastings, and started his engagement on social media (he does this more than any other primary producer I’m aware of), trumpeting the fact that nothing was added, the rums weren’t filtered and the casks were dry, dry, dammit – not wet or with residual wine sloshing around (an old trick to flavour rum more definitively).

Well, Zinfadel is a sweet wine, and its influence was sure to be noticeable, whether the barrels are wet or dry or damp – the real question was whether that influence created a profile that worked, or was too dominated by one or other component of the assembly. Nosing it for the first time suggested it was a bit of both though leaning more to the former – it was lighter than the Real McCoy 12 Year Old I was trying alongside it (that one was 46%, versus 43% for the Zin which may have accounted for that), with delicate wine notes, vanilla and white toblerone gradually overtaken by some rotting bananas and fruits just starting to go.  I liked its attendant creamy aroma, of yoghurt and sour cream and a white mocha, which grew tarter and fruitier over time – green grapes, raisins, dark bread, plus some spices, mostly ginger, cloves and cardamom

Tasting revealed somewhat less clothing in the suitcase, though it was quite a decent rum to sip (mixing it is totally unnecessary) – it was a little sharp before settling down into a relative smooth experience, and tasted primarily of white and watery fruits (pears, watermelon, white gavas), cereals, coconut shavings, sweet wine, and had a sly hint of tart red fruiness that was almost, but not quite sour, behind it all – red currants, cranberries, grapes.  It was quite light and easy and escaped being an alcohol-flavoured water in fine style – not bad for something at close to standard strength, and the touch of sweet fruitiness imparted by the Zin barrels was in no way overdone. Even the finish was quite pleasant, being warm, relatively soft, and closing off the show with some tart fruitiness, coconut shavings, vanilla, milk chocolate, salted caramel, french bread (!!) and touch of thyme.

Overall, quite an impressive dram for something so relatively staid in its strength.  The nose is really the best part of it, though it does promise quite a bit more than the taste eventually delivers.  With the light tastiness of the three parts – aroma, palate and finish – it’s easy to see why it remains a fan favourite.  And while it’s not one of my favourites of the Exceptional Cask Series (so far the Criterion holds that honour for me), it beat out the Real McCoy 12 YO handily, is within spitting distance of the 2004, and is a worthy addition to the canon of the Exceptionals. I’d buy it again…and the nice things is, three years after its release, I still can.

(#556)(83/100)

Oct 042018
 

Following on from the 2008-issued, dropped-out-of-sight, no-we-didn’t-see-it Exceptional Cask Series Mark I, Foursquare issued the 9 year old Port Cask Finish ECS Mark II in 2014 (and in a neat piece of humorous irony, it didn’t mention Mark-anything on the label, and wasn’t really a finished rum). And in 2015 the game changed with the solid triumph of the 2004 Mark III.

The wholly-Bourbon-cask-aged Mark I 10 YO “1998” was, in my opinion, a toe in the water, issued at a meek 40% and seemed like a way to test whether a different blending philosophy could be used to move away from the RL Seale’s 10 YO, Rum 66, Doorly’s XO and 12 YO rums without replacing them entirely. The Port Cask Finish released six years later in 2014 wasn’t getting too adventurous with its strength either, but it did show where Foursquare’s thinking was heading: a pot/column blend aged three years in bourbon barrels, six in port barrels.  As I recall from the year it came out, it made a modest kind of splash – “an interesting new direction for Foursquare” went one supercilious FB comment – but the madness of today’s sell-out-before-they-go-on-sale had to wait a little longer to gain real traction.

By 2015, Foursquare’s strategy clicked into place with the introduction of not one but two new rums, the milquetoast 43% Zinfadel Mark IV for the sweet-toothed and general soft-rum-loving audience, and something more feral for the fanboys – the 2004 11 YO Mark III, a straight-up bourbon-cask-aged rum, also a pot/column blend, unleashed at a muscular 59%.

That strength provided the 2004 with a crisp snap on the nose that was quite a step up from anything from the company I had tried before.  It was fruity, precise and forcefully clean in a way that clearly demonstrated that a higher proof was not a disqualifier for greater audience appreciation.  It smelled of wine, grapes, red grapefruit and mixed that up with scents of sourdough bread, unsweetened yoghurt and bananas. As if that wasn’t enough, after standing for a while, it exuded aromas of coconut shavings, irish coffee,vanilla, cumin and cardamom that invited further nosing just to wring the last oodles of scent from the glass.

Sometimes a proof point closing in on 60% makes for a sharp and searing experience when tasted – not here.  With some smooth blending skill, it remained warm-verging-on-hot, going down without bitchiness or spite. It tasted smoothly of vanilla and coconut milk and yoghurt drizzled over with caramel and melted salt butter. It developed a smorgasbord of fruits – red grapes, red currants, cranberry juice – with further oak and kitchen spices like cumin and coriander bringing up the rear.  There was even some brine and red olives making themselves quietly known in the background (the brine came forward over time), and while the finish wasn’t all that long, it provided a clear finish of oak, vanilla, olives, brine, toffee, and nougat, and was in no way a let down from what had come before, and I enjoyed this one a lot

The day I tried it, this rum was in some really good Bajan company, lemme tell you, and it held its own in fine style – so yes, that’s an unambiguous endorsement. Overall, the 2004 was a solid, well-constructed rum with a panoply of tastes that could hardly be faulted. It was way ahead of anything Foursquare had made before, instantly pushed the “standard” 4S/Seale/Doorly lines into second-tier status, and to my mind did more than any other single rum to mark Foursquare’s future ascendance and reputation on the Bajan rum scene. It pointed the way to the superlative 2006 10 Year Old, the excellence of the Criterion Mark V, and all the other Exceptional Casks to come, like the 2005, the Dominus and the Premise.

Best of all, continuing a philosophy Foursquare have adhered to ever since for the Exceptionals, it wasn’t priced out of sight — and those who saw it for what it was and managed to buy a bottle or a case, had very little to complain about, because the rum was and remains on the short list of Foursquare’s real good ‘uns. Their best rums, whether made alone or with the Habitation, mix controlled passion and cheerful excess, uninterested in any kind of subtle statements, and you know what? — with this one, Richard may even have cracked a smile as he made it.

(555)(85/100)

 

Aug 142018
 

Rumaniacs Review #081 | 0538

In Barbados, back in the early 1900s, distillers and bottlers were by a 1906 law, separate, and since the distilleries couldn’t bottle rum, many spirits shops and merchants did — Martin Doorly, E.S.A. Field and R.L. Seale were examples of this in action. On the other side, in the early 1900s a pair of immigrant German brothers, the Stades, set up the West Indies Rum Refinery (now known as WIRD) and all distillate from there carried the mark of their name.

In 1909 Mr Edward Samuel Allison Field established E.S.A. Field as a trading company in Bridgetown and over time, using WIRD distillate, released what came to be referred to as “see through rum”, also called “Stade’s” which sold very well for decades.

In 1962 Seale’s acquired E.S.A. Field and continued to bottle a dark and a white rum under that brand (which is why you see both their names on the label) – the white was humourously referred to as a drink with which to “Eat, Sleep And Forget.” In 1977 the bottling of ESAF was moved to Hopefield (in St. Phillip), so that places this specific rum between 1977 and 1996, in which year the distillate was switched to Foursquare and the mark of “Stades” was discontinued. These days the brand is not made for export, and only sold in Barbados, in a very handsome new bottle. Richard Seale modestly points out it’s the most popular rum in Barbados.

Colour – White

Strength – 43%

Nose – Dusty, plastic and minerally, like dead wet campfire ashes. Lots of off-ripe fruits and toffee, but also sugar water, watermelons and pears, iodine and medicine-y notes, all of which exist uneasily together and don’t really gel for me.

Palate – Sort of like a vegetable soup with too much sweet soya, which may read more bizarre than it actually tastes.  Bananas and so the queer taste of wood sap.  Kiwi fruit and pears, some brine and again those off-ripe sweet fleshy fruits and a sharp clear taste of flint.

Finish – Medium long, something of a surprise.  Dry, and after the fruits and toffee make themselves known and bail, also some flint and the sense of having licked a stone.

Thoughts – Odd rum, very odd. Given the preference of the drinking audience back then for more “standard” English rum profiles – slightly sweet, medium bodied, molasses, caramel and fruits – the tastes come off as a little jarring and one wonders how this came to be as reputedly popular as it was  Still, it’s quite interesting for all that.

(79/100)


Other notes

Thanks to Richard Seale, who provided most of the historical background and (lots of) corrections. Ed Hamilton’s Rums of the Eastern Caribbean contributed some additional details, though as was pointed out to me rather tartly, there are occasional inconsistencies in his work.

 

Dec 212017
 

#472

The question that arises in my mind when I try something from Foursquare at standard strength is whether it would be better stronger, or whether it succeeds on its own merits as it stands.  Long time readers of this site (both of you, ha ha) will know of my indifference to the Doorly’s XO, the R.L. Seale’s 10 YO and the Rum 66 12 Year Old, but ever since Alex over at Master Quill glowingly endorsed the Doorly’s 12 YO (and noted he didn’t buy the XO because of my review), I’ve been curious how it would fare – especially when compared with the Exceptional Cask series like the Zinfadel, Port and Criterion, let alone those amazing Habitation Velier collaborations.

The Doorly’s brand was acquired by Foursquare in 1993, and it’s possible that the emergence of the El Dorado 15 YO the year before (it was one of the first aged premium rum brands regularly and plentifully issued by a major house) might have had something to do with that; and much of Mr. Seale’s blending philosophy and barrel strategy made famous by Foursquare’s more recent rums is still  demonstrated in the Doorly’s lineup, though I feel it’s currently being overshadowed by the Exceptionals, relegating it to something of an also-ran in a connoisseur’s cabinet. It’s a blend of pot and column still rum, some 90% of which was aged in ex-bourbon barrels, and 10% in Madeira casks (12 years in each). The final result is married for a short time (no details on how long) and then bottled.

I think that a lot of how you approach this rum and finally rate it will depend on where you stand regarding rums as a whole, and where you are in your personal journey.  You like the Jamaican and Guyanese, or high power whites, or 55% agricoles?  This might strike you as subtler, quieter, perhaps even bland.  Prefer cask strength rums made by the indies, or Foursquare themselves? This one is likely to leave you frustrated at the untapped potential that never quite emerges. On the other hand, if growling ABV monsters and fierce pungency are not your thing, it would probably appeal in spades, be deemed a damned fine rum — and indeed, it is well regarded and held in high esteem by many, as a result of dialling into precisely those coordinates.

Well, let’s taste it and find out, then.  Nose first: it was a clear, quiet smelling experience, a stripped-down blunted Swiss army knife of almost-sharp twittering flavours led by a buttery salt caramel, burnt sugar, a bit of soft citrus (oranges rather than lemons), unripe cherries, pomegranate, cinnamon and nutmeg.  What sharpness there was seemed to be more imparted by the wood, as it listed towards some oak influence, and maybe vanilla.  Overall aromas were well integrated, and while for me it presented some of the same issues as the XO — too thin, too faint, too delicate — it wasn’t totally derailed by them either.

Having observed a frailty of the nose, I was prepared for something similar on the palate.  Sampling it confirmed the matter: it remained weak and that seriously impaired the delivery of both texture and taste.  Yet hang on, hold up a minute…it was reasonably complex and tasty too.  It led off with clear caramel notes, vanilla, some brine, faint molasses, an olive or two. Also chocolate, bananas, indeterminate fruits, creamy salted butter, toffee, some oakiness for bite and finally the nutmeg and cinnamon returned for a quick twirl on the dance floor. So that part was pretty good.  However, I was utterly unenthused by the quick finish, which seemed to be as wispy as a debutante’s handkerchief and provided nothing of consequence – oak, leather, a little tobacco and straw, more caramel and a vague winy note that intrigued but was gone way too quick. Sorry, but that finish was a big yawn-through….I blinked and it was gone.

Everything about the rum seems to showcase the dialled-down approach that was in vogue ten years ago but has now been overtaken by events and developments in the larger rumworld. That it’s a well-made, serviceable, standard-proof rum for those who have never gone further (and don’t want to), I concede, no issues.  It’s 12 years old, it has some subtleties and interesting tastes (the taste is quite good), goes well in a cocktail or solo, piques the interest and the palate nicely.  What it lacks is panache, style, heft, clarity, intensity….it misses the mark on real character. It remains a rum of enduring popularity, of course, but leaves a deep core rum fun wondering wistfully what it might have been. And then turning to the Criterion to find out.

(81/100)


Other notes

Nov 062017
 

#398

Everyone has a favourite Foursquare rum and the nice thing is, like most large large brands, there’s something for everyone in the lineup, which spans the entire gamut of price and strength and quality. For some it’s the less-proofed rums still issued for the mass market, like Rum 66 or Doorly’s; for others it’s the halo-rums such as the Triptych and 2006 ten year old.  However, it my considered opinion that when you come down to the intersection of value for money and reasonable availability, you’re going to walk far to beat the Exceptional Cask series. And when Forbes magazine speaks to your product, you know you’re going places and getting it right, big time.

The Criterion 2007 ten year old (Mark V) released this year is the fifth and latest of these rums, following from the Bourbon Cask 1998-2008 10 YO (Mark I), Bourbon Cask 2004-2015 11 YO (Mark II),  Port Cask 2005-2014 9 YO (Mark III), and the Zinfadel Cask 2004-2015 11YO (Mark IV).  It’s quite a step up from the Port Cask, without ascending to the heights of the 2006 10 year old or other rums of its kind.  For those who don’t already know, the Criterion is a pot-still and column-still blend, and while the ageing regime (three years in ex-bourbon casks and seven years in very old Madeira casks) is fine, it also subtly change the underlying DNA of what a pure Bajan rum is.

Let me explain that by just passing through the tasting notes here: let me assure you,the Criterion is pretty damned good – actually, compared to any of the lesser-proofed Doorly’s, it’s amazing.The sumptuousness of a Louis XIVth boudoir is on full display right from the initial nosing.  Even for its strength – 56% – it presented with the rich velvet of caramel, red wine (or a good cognac).  Oaky, spicy and burnt sugar notes melded firmly and smoothly with nutmeg, raisins, and citrus peel, cardamon and cloves, and there was a glide of apple cider on the spine that was delectable.  The longer I let it breathe, the better it became and after a while chocolates, truffles and faint coffee emerged, and the balance of the entire experience was excellent.

Tasting it, there was certainly no mistaking this for any other rum from Barbados: the disparity with other rums from the island which my friend Marco Freyr remarked on (“I can detect a Rockley still Bajan rum any day of the week”) is absolutely clear, and as I taste more and more Foursquare rums, I understand why Wes and Steve are such fanboys. The rum is a liquid creme brulee wrapped up in salt caramel ice-cream, then further mixed up with almonds, prunes, cherries, marmalade, cider and nutmeg, remarkably soft and well-behaved on the tongue. Coffee and chocolate add to the fun, and I swear there was some ginger and honey floating around the back end there somewhere.  It all led to a finish that was long and deeply, darkly salt-sweet, giving last notes of prunes and very ripe cherries with more of that caramel coffee background I enjoyed a lot.  

So, in fine, a lovely rum, well made, well matured, nicely put together.  No wonder it gets all these plaudits.  My feeling is, retire the Doorly’s line – this stuff should absolutely have pride of place.

Here’s the thing, though. Purists make much of ‘clean’ rums that are unmessed with, exemplars of the style of the country, the region and the estate or maker.  By that standard this rum and its brothers like the Zinfadel and the Port are problematical because none of these are actually ‘pure’ Bajan rums any longer… all this finishing and ageing and second maturation in second or third-fill barrels is watering down and changing what is truly “Barbados” (or perhaps Foursquare). What these rums really are, are a way of getting around the adulteration prohibitions of Bajan law….adding taste and complexity without actually adding anything that would qualify as obvious adulteration (after all, what is ex-bourbon barrel ageing but the same thing with a more “accepted” cask?).  So for the pedant, one could argue that the series is more a high end experiment and what comes out the other end is no longer a pure Barbadian hooch but a double or triple matured blended rum based on Bajan/Foursquare stocks….a subtle distinction and so not quite the same thing.

Maybe.  I don’t care.  My work here is to describe what I taste and offer an opinion on the product as it stands, not its underlying production philosophy: and the bottom line is, I enjoyed the experience and liked it, immensely – it blew the socks off the Doorly’s 12 year old I also tried that day, and makes me want to get all the Exceptional Cask series, like yesterday, and put dibs on all the ones coming out tomorrow.  The Criterion is drinkable, sippable, mixable, available, accessible and all round enjoyable, and frankly, I don’t know many rums in the world which can make that statement and still remain affordable.  This is one of them, and it’s a gem for everyone to have and enjoy.

(88/100)

Sep 292017
 

#390

After messing round with other Bajan rums for a while, I finally came to the Compagnie des Indes FourSquare 9 year old, and had to concede that even setting aside the headline-grabbing 2006 or Triptych or Criterion releases, this was what I was looking for and which almost none of the three other caskers — the Cadenhead BMMG and 10 year old and the Isla del Ron — had not provided.  Mount Gay’s indie fullproof bruisers were certainly interesting and made powerful statements for their distillery of origin, but either Florent picked more judiciously than Cadenhead or the Isla del Ron, or the 4S juice in this instance was simply better…because for a nine year old rum aged in Europe, it really was a tasty piece of work.

There’s a full bio of the Compagnie des Indes available, so suffice to say I need only add that the Florent’s outfit is still going full blast in 2017, and has added to its stable of standard strength rums every year, as well as taking notes from the happiness of the gloating Danes up north (and the envy of everyone else) and began releasing cask strength variations starting from 2016 onwards, to the relief and applause of the less fortunate proles who previously had to beg and genuflect and possibly hock the family jewels to get themselves some.  This Danish-edition rum was a rip snorting 62.1% and one of 227 bottles with the original distillation in 2006 and bottled in 2016 (Barrel #MB45), and now you know pretty much all you need to be going along with aside from the tastes, and we’re going there right now

Right away, the aromas of salty, oily brine (like a really good olive oil) and florals emerged, better integrated than all the other Bajans which were being tried alongside it; and for 62.1% the control over the release of all that sharpness was amazing, because it seemed actually quite gentle for the strength, like a tiger pretending to be a tabby (water helps even more).  Other delectable scents emerged over time – acetones, cherries, peaches in a light syrup, more olives, cherries, even some bananas and raisins here and there – it was really quite nice and the best part was, it lasted for a good long time.

I  thoroughly enjoyed the taste as well: something of a Demerara seeped delicately into the profile here, some deeper caramel and licorice tastes, mixed in with fried bananas, red olives brine, and yes, peaches in cream, cherries and some tart apricots, plus a green apple slice or three, all covered over with  drizzle of lime.  And again I’m forced to mention that the control over intensity and stabbing pitchforks of proof was again masterful: concrete solid, massively rooted in rum fundamentals, assertive and aggressive like a boss, and tasty as all get out.  Even the finish did not falter: longish, very warm, with closing notes of cider, apples, salted butter and caramel, florals and fruit, all coming together and concluding the night’s entertainment with a nice exclamation point.  And a bow.

It always makes me wonder who gets the kudos when a rum like this succeeds.  After all, one could argue that CDI just decanted a third party barrel from FourSquare and bottled and sold it, so shouldn’t all the hosannas go to Richard Seale’s boys, and hence increase their sales?  Well, kind of. Certainly there’s no gainsaying the overall quality of rums from the distillery of origin (even if the ageing was likely done in Europe by Scheer)…yet as we observed with the indie Mount Gay rums we tried before, cask strength and a respected house name do not always a superlative rum make.  The discernment and selection of the guy doing the choosing of which  barrel to buy, also comes into play and I think they did well here, really well.  I’m not a dedicated FourSquare deep diver and uber-fan like my friends Steve James, The Fat Rum Pirate and Rum Shop Boy (they know every one of Richard’s bottlings ever made, by their first names), but even I have to say that  this sub ten year old rum aged in Europe does both the Compagnie and FourSquare damn proud…and given its quality, deservedly so.

(87/100)

 

Dec 302016
 

A spectacular rum from Foursquare (and Velier), perhaps the best Bajan they’ve ever made.

#332

***

This is a rum that screaming aficionados were waiting for like fans at a Justin Bieber or Beyonce concert (or the Rolling Stones, maybe), and no write-up of the thing could be complete without mentioning the unbelievable sales pattern it displayed…in my entire rum-purchasing experience, I’ve never seen anything like it. The Velier/Foursquare collaboration was making the rounds of various masterclasses in festivals around the world for almost a year before actually going on sale, and then, when it became available in August 2016 (primarily in Europe), it sold out in fifteen minutes.  All this without a single formal review being issued, just word of mouth.

The only comparator in recent memory that I can think of might be the Panamonte XXV, which also flew off the shelves, and which also illustrates how far along the rum world has come in less than five years.  When I got that one, it was considered one of the best rums of its kind, receiving raves across the board – and indeed, for its age (25 years), strength (40%) and price ($400) it was well positioned at the top of the food chain…back then.  But even in 2012 many of us aficionados had moved on past the self imposed 40% limitation, and while the Panamonte was certainly a good product, it was also, perhaps, a high water mark for standard proof rums – people who know enough and have enough to want to drop that kind of coin, have by now migrated past that anemic proofage and demand cask strength, definitively pure rums which are made by trusted sources.  This is why Arome’s five hundred bottle outturn of their new Panamanian 28 year old, about which not much is known aside from the marketing campaign and some FB dustups, is likely to be met with indifference from those who actually know their rums (though not from those with money), while 2400 bottles of Foursquare’s ten year old have become unavailable faster than you can say “wtf” in Bajan.

And once the bottle gets cracked, you can understand why.  Because it’s an amazing rum, sold at a (low) price that would be an insult if it wasn’t so good, for something that ticks all the boxes: cask strength, check; no additives, check; issued in collaboration with one of the most famous names in the pure-rumworld, check; by a distillery long known for championing a lack of additives, check; by being trotted out at exclusive masterclasses where word of mouth made it a must-have, check.  This thing is like an exquisite small foreign film that gains accolades in the filmfest circuit  before heading off to the oscars and cleaning up there and at the box office.

Can any rum really live up to such expectations?  I don’t know about you, but it sure upended mine, because my first reaction when I opened it and sniffed was a disbelieving “what the f…?” (in Bajan).  It banged out the door with the kinetic energy of a supercar popping the clutch at 5000 rpm, blowing fierce fumes of briny olives and caramel and oak straight down my nose and throat, before someone slammed on the brakes and eased off.  What I’m trying to put over in words is something of the power of the experience, because it blasted off fast and furious and then settled down for a controlled, insane smorgasbord of nasal porn – nougat, white toblerone, peaches, citrus peel, chocolate, coffee grounds, cinnamon, enough to drive a Swiss confectioner into hysterics.  The creaminess of the nose was simply astounding – it was almost impossible to accept this was a 62% rum, yet it purred smoothly along without bite or bitchiness, scattering heady aromas of fruity badass in all directions – prunes, plums, blackcurrants and dark olives.  

And meanwhile, the taste of the rum, its glissading force across the palate, simply had to be experienced to be believed.  Not because it was all sound and fury and stabbing tridents of Poseidon, no (although it was powerful, one could not simply ignore 62% ABV), but because it was such a controlled strength.  And what emerged from within the maelstrom of proof was amazingly tasty – apricots, plums, raisins, blueberries, cinnamon, rye bread with butter and honey, all creamy and chewy to a fault (and that was just the first five minutes).  With water even more came boiling to the surface: dark grapes and an enormous array of fruity and citrusy notes, tied up in a bow with more caramel, coffee grounds, black unsweetened chocolate paprika…man, it was like it didn’t want to stop.  Even the finish upended expectations, being neither short and fleeting, nor overstaying its welcome, but almost perfect, with some floral hints, an interesting driness, and some nuttiness to accompany all that had come before, pruned down to a fierce minimalism emphasizing both heft and subtlety at the same time.

It would be arrogant in the extreme for me to say this is the best rum ever made in Barbados, since I haven’t tried every rum ever made in Barbados.  But I can and must say this – the rum points the way to the future of top-class Bajan popskull just as surely as the Velier Demeraras did for the Guyanese, and is, without a doubt, the very best Barbados rum I’ve ever tried. It’s a magnificent rum that leaves all its forebears, even those from the same distillery, limp and exhausted. This rum’s titanic flavour profile satisfies because it gets right what its previous (and lesser) earlier versions from Foursquare failed to come to grips with. It is impossibly Brobdignagian, a subtlety-challenged brown bomber, and to fully savor the current rum’s character, we as drinkers must first connect with its predecessor’s lesser-proofed antecedents.  That’s why I went through other rums from the company before cracking the 2006.  Somehow, after years of 40% milquetoast from  Barbados, here, finally, two giants of the rum world came together and got this one absolutely right.  It deserves every accolade that rum drinkers and rum writers have given it.

(91/100)

Other notes

  • To tell the complete story of its disappearance from the online and physical shelves, some subsequent observations: the 4S 2006 began turning up on ebay shortly thereafter, and aside from the bitterness of pure rum aficionados who could not get any without liquidating their retirement fund, I’ve heard it bruited about that the its disappearance was because speculators bought every bottle for resale on the secondary market…and even more pernicious rumours about how general public wasn’t even the target market – bars and bulk buyers were.  Whatever the real story is, it would be a useful case study in how to move new product in a hurry.
  • Distilled 2006 in copper double retort pot still and a column still, aged three years in bourbon barrels and seven years in cognac casks and bottled in 2016. 62% ABV, 2400 bottle outturn. The “single blended rum” appellation is derived from the proposed Gargano classification system where the origin still is given prominence over the material or country/region of origin. Here it is the two still’s blended  product (based on double maturation).
  • Whose rum is this, Velier or Foursquare?  Velier’s Demeraras, I felt, were always Veliers, because DDL gave Luca some barrels to chose from and he bottled what he felt was right without much further input from them.  Here, my impression is that Richard Seale and Luca Gargano worked closely together to make the rum, and so I attribute it to both.
Dec 282016
 

A rum that comes together in unexpected but ultimately satisfying ways

#331

Finishing remains a hit or miss proposition for rum makers. Rum Nation’s finished Demeraras are pretty good, El Dorado’s 15 year old expressions in various wine finishes kinda work (in spite of the sugar adulteration), while neither the Legendario’s muscatel reek or the Pyrat’s orange liqueur nonsense ever appealed to me (and never will).  So what’s there to say about the port finished 2005 issued by FourSquare as part of their “Exceptional” series?

A few good things, a few not-so-good ones.  FourSquare is far too professional, too competent and too long-lived an outfit to make a really bad rum, though of course they do make some rums to which I’m personally indifferent.  Here the good stuff lies in the preparation and core stats, the less than good comes from the proof and a bit of what comes out the other end. But all that aside, I believe it’s a waypoint to the future of FourSquare, when taken in conjunction with the Zinfadel finished 11 Year Old (43%), the 2004 Cask Strength (59%), and the 2013 Habitation Velier collaboration (64%).

The stats as known – column and pot still rum, nine years old, distilled at FourSquare in 2005, bottled in June 2014, having spent three years in bourbon casks, and then another six in port casks, some caramel added for colouring, with an outturn of around 12,000 bottles, issued at 40%.  One wonders how ⅔ of total ageing time in port barrels can possibly be interpreted as a “finish” of any kind, because for my money it’s a double-aged rum, something akin to the Dos Maderas 5+3 or 5+5 rums – but all right, maybe it’s merely an issue of terminology and I’m not a total pedant in these matters, so let’s move on.

Starting out, the smell suggested that it was made at right angles to, and amped up from, the more traditional FourSquare rums like Rum 66, the R.L. Seale’s 10 Year old or even the Doorley’s. To my mind it was a lot of things that those weren’t, perhaps due to the unconventional (for FourSquare) ageing and cask regimen – everything here was more distinct, clearer, and a cut or two above those old stalwarts.  Initially there were some faint rubber and acetone notes, after which the fruit basket was tossed into the vat – black grapes, citrus zest (orange or tangerines, not lemon), prunes, plums, vanilla, toffee and a dusting of earthy grassiness, cinnamon and maybe nutmeg.  Not as forceful as a cask strength monster, no, yet pleasant to experience.

Most drinkers take their spirits at living room strength and won’t find any fault with 40% but for me the decision to bottle such an interesting rum at that ABV suggests a lack of confidence in whether to take the plunge by stepping over the full proof cliff, or continue with tried and true profiles, tweaking just a bit to sniff out the market reaction. The downside to that decision is that some of the awesome promise of the nose was lost.  The smorgasbord of the fruit remained, dialled down, delivering prunes, dark ripe cherries, plus bananas, coconut shavings, nuts, brine, and the deep sugar cane aromas from fields that have just been burnt, all in well controlled balance and warming the tongue without assaulting it, leading to a quiet, short finish that lingered without presenting anything new.  So – good…but still underwhelming.

What is perhaps surprising is that the rum works as well as it does at all – 6 years in port casks would normally be excessive since it’s less a finishing than an entire profile switcheroo – WhiskyFun, tongue in cheek as always, remarked it might better be called a bourbon start than a port finish. In fine, it all comes together well, and it is a lovely rum, which is why the encomiums roll in from all points of the compass.  But since I know FourSquare has more up its sleeves than just its arms, I also know they can do better…and in the years between this rum’s issue and now, they have.

The 2005 is therefore not a rum I have problems recommending (especially for its very affordable price point). I simply posit that it’s a scout to the beachhead, a precursor, an exercise in the craft, not the ultimate expression — and scoring it to the stratosphere as many have done, is giving consumers the impression that it’s the best buy possible….which it isn’t.  

Because, like its zinfadel cask finished brother, what this rum really is, is the rum equivalent of John the Baptist, not trying to garner any of the laurels for itself, just waiting and preparing the way for the extraordinary rum that was yet to come. 

In August 2016, it did, and that’ll be the subject of my last review for 2016.

(82/100)

Other notes

I let my glass rest overnight, and it developed a milky, cloudy residue after several hours.  Maybe it was not filtered?  I’d like to know if anyone else had a similar experience with theirs.