If you believe the marketing blah (which I don’t) then here we have a nice little white rum made by a small craft company, located in the Yucatan peninsula town of Merida, in Mexico. The premises are built on the remains of an old sugar making hacienda and thirty employees labour diligently to hand prepare every bottle. They probably sing as they do so. I dab a single tear from my eye at such tradition-respecting, old-school rum making. It warms the cockles of my pickled and cynical old heart, truly.
And, the rum is quite nice for what it is – 40%, charcoal filtered, a wannabe Bacardi Superior, perhaps. It smells just dandy too, starting off nice and dry, with brine and some red olives. It opens up to aromas if sugar water, fleshy, very ripe white fruits, some citrus, and perhaps a date or two. Mostly though, you get a sense of sweet, vanilla, citrus and light salt.
It may be traditionally inoffensive to smell, but it did have a surprise or two on the palate, which was to its credit. I was resigned to just another white mixer’s delight which was willing to stay on board with the program and not rock the boat, and then…papaya dusted with paprika and pimento? Huh? I laughed with surprise (doesn’t happen often, you can be sure), and gave points for originality on the spot. It was quite interesting to taste further, too – hot vegetable soup, dill, maggi cubes, a nice salt and sweet soya rush, with some background molasses, heavy vanilla and ice cream, leading to a surprisingly long finish for something at 40%. The salt beat a hasty retreat, leaving just the creamy sweet vanilla ice cream flavoured with a touch of herbs and dry, musty spices.
So…not bad, which leaves the final opinion somewhat conflicted. The overall profile was interesting and I liked its too-quickly-gone flashes of masochism, and so that must be acknowledged. Is it good enough to take on some of the more claw- and fang-equipped heavy hitters of the white rum world I’ve looked at before? No, not at all. But it’s nice, it’s generally inoffensive and has a few interesting points to its assembly. So as a cheap white mixer, perfectly okay, so long as that’s all you’re after.
Opinion / Company background
At first sight it’s easy to assume that we know so little about Ron Caribe or the self-styled little artisanal company that makes it it, because of our resolute concentration on the West Indies, to say nothing of the lessening of interest in lighter rum styles. Easy as pie to have an average so-so product from a small outfit fall off our collective consciousness, and let’s face it, Mexico does not loom large in the pantheon of Rumistas Mundial Inc.
Except that the more I looked into this the less I actually knew. Consider. The website named on the bottle (roncasrbemx.com) has been let lapse. Okay – that happens. But the website of the home company, Casa D’Aristi (which has apparently been in operation since 1935 and which makes mostly liqueurs) makes no mention of rums at all, and yet there are supposedly three in the portfolio – this silver, and a 5YO and 8YO. The address on the website leads to an intersection of roads where no such business exists and the map point coordinate is a stretch of road with no Hacienda on it. A google search on the yellow brick building in the company website leads to a pair of travelocity reviews that make no mention of a distillery (just of a rum tasting), and the company site again. Dig deeper and we find out that Casa D’Aristi is a new “umbrella brand” that incorporates the brands of another company called Grupo Aamsa which seems to be a retailer and agent of some kind, in the business of making and distributing all sorts of spirits, including beer, wine, vodka and rum, and can only be traced to a store elsewhere in the city of Merida in Yucatan.
Sorry, but at this point I lost all patience and interest. No commercial product should be this hard to track down and all it leaves me with is a sense of disillusionment – it’s so much like the 3rd party assembly of a Ron Carlos line that it hardly seems worth the bother.
So I’m just going to tell you what little else I know about the rum. I assume it’s column-still distillate trucked in from somewhere else (because of it was anything else that would have been trumpeted to high heaven as evidence of its “craft” and “small batch” street cred). According to one website it’s aged — “rested” might be a better word — six months in neutral oak barrels (I must assume this means they are completely used up third- or fourth-fill ex-bourbon barrels with nothing more than a weak word to add), and then charcoal filtered to make it even more flavourless than before. And DrunkenTiki, which probably had the most detail of any website I looked at, suggested it was made with vanilla.
It’s part of any review to tell you all this in case it impacts your decision-to-purchase and your judgement of the rum and so you need to know the nonsense that any casual search will turn up. Personally I believe the ethos and philosophy – and professional pride – of any producer is usually demonstrated right there on the label and supplementary materials for the aficionado, and there’s little to be impressed with on that score with this outfit. You can drink the Ron Caribe and like it, of course – as I’ve noted above, it has some good points to it — but knowing anything about it, now that’s a non-starter, which to me makes it a non-buyer.