Ruminsky

Renaissance Distillery 2018 4 YO Taiwan Rum (Limousin Cask) Rum – Review

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Sep 102023
 

Over the next few weeks I’ll issue a set of reviews of the rums released by the Taiwan-based Renaissance Distillery, which were on display in a 2023 TWE Rumshow masterclass dedicated to the company. One rum of the six that were demonstrated that afternoon — the #18260 “Fino” — has already been reviewed, so this short series will concentrate on the remaining five.

It has taken almost a decade for the small distillery called Renaissance to become a presence on the global rum stage, and four of those years were spent essentially operating as an unlicensed, near-illegal moonshinery. Olivier Caen and his wife Linya Chiou somehow weathered the stresses of holding down their day jobs while raising two sons, sourcing the cane, getting equipment to work, experimenting with fermentation, distillation, ageing, barrels, molasses, juice, dunder, acid, yeast…the whole nine yards. In 2017 the company was formally registered and even then it took another few years for people to notice they existed…just in time for COVID to delay matters for even longer.

But the wait has been worth it, for it allowed word to seep out into the Rumiverse that here was a new distillery from an new location about which we know too little, balancing terroire with tradition, out to make a mark with interesting rums issued at beefcake power and fancy casks, every time. Oh and their labels really are kind of awesome, said, like, everyone.

Which leads us to the rum under discussion today, one of 356 bottles of barrel #18095 which was distilled from 13-day-fermented molasses in April 2018 and bottled in October 2022 after having been run twice through the 1200-Litre Charentais pot still. The resultant rum was laid to rest for just over four years in a 350L limousin oak cask with varying levels of toast, and … well you get the drift. I could give you more but the label does that better than I could and provides even more and I’m already into the fourth paragraph without even telling you what the rum tastes like yet.

And that profile is pretty neat. The initial nose of this massive 63.5% ABV rum is at pains to make itself known and issue a statement, and it does that with aplomb – it blasts out initial notes of caramel and warm honey, white chocolate and milk-soaked cinnamon-flavoured cheerios. It’s some kind of sharp, so care must be taken, but once that blows off all one remembers is the firmness and solidity of the aromas, which, after some minutes, also channel a nice mix of lemon rind, half-ripe yellow mangoes, vanilla and brown sugar, plus a whiff of sweet pineapple. And even then it’s not quite over, with some piquant wet sawdust and varnish-y notes coming through here and there

Not enough? The palate will cure what ails you, assuming you sip and don’t gulp (therein lies a quick drunk, trust me). It’s a lovely amalgam of breakfast spices – cinnamon, rosemary and vanilla, plus brown sugar, light molasses, gummi bears and both florals and fruits are back in fine style, to which some oakiness, tannics and brine are stirred for the finale. And that’s quite a finish: it’s hot, long-lasting and brings back most of the florals (light, herbal and grassy) and fruits (mangoes, cherries, red grapes and apples) and ties it all in a bow of sweet spices.

Whew. Some experience, this is. Yet for all its quality, I think this is the rum I would have liked toned down just a little. The intensity can use a touch of water to dial things down a notch, which would allow a better integration of the overall profile. Don’t get me wrong, it’s really quite good, and it’s a fascinating experience to observe the way it takes apart and reassembles well-known and easily recognizable elements into a configuration that’s almost, but not quite, familiar. It’s an impressive dram by that standard.

And that’s the mark of a good distiller, I think, the way we are carefully led to the edge of the map and then a step or two beyond it, to Ultima Thule or that blank spot where it says “here theyre be tygers…”. Rums like this — strange yet familiar, unabashedly full proof, channelling a personal vision and merging a traditional distillation ethos with a solid grasp of the fundamentals, then marrying that off to a level of disclosure that is the envy of the spirits world — are why I stay in this game. This was not the best of the Renaissance rums I sampled that day at the Rumshow masterclass, no. But it made my tonsils cringe, my ears perk up and my hair blow back and isn’t that what we look for anytime we try something new?

(#1024)(84/100) ⭐⭐⭐½

The rums in the series:

Bristol Spirits Guyana-Guadeloupe Overproof Rum – Review

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Sep 062023
 

Bristol Spirits – also known as Bristol Classic Rum — holds the distinction of being one of the earlier independent UK bottlers who was and remains specifically not a distillery or a whisky bottler, such as the ones which held sway in the 1980s and 1990s. While Gordon & MacPhail, A.D. Rattray, Cadenhead and a few other companies from Scotland occasionally amused themselves by issuing a rum, few took it seriously, and even the indie Italians like Samaroli and Moon Imports and Rum Nation took a while to get in on the act. Of course, the worm is turning and the situation is changing now with the rise of the New Brits, but that’s another story.

Bristol Spirits, unlike those old houses, focused on rum almost immediately as they were founded in 1993, and while their earlier bottlings are now the stuff of misty legend and tall tales, I can tell you of some releases which are now considered near-classics of the genre: the 1980 30YO Port Mourant, the 1974 34 YO Caroni, and the pair of Very Old Rums from 1974 (Jamaica, 30YO) and 1975 (Demerara, 35YO); plus, some would likely add the Rockley Still 26YO 1986 Sherry Finish. Gradually as the years wore on, John Barrett – who remains the managing director of the company and runs it personally with his son in law Simon Askey – branched off into barrel selection and ageing and does a brisk sideline in trading aged rums or laying down new stocks with other small indies or private clients, and occasionally dabbles in the blending game…more to assuage a creative itch and see what will happen, I sometimes think, than to make the final sale (Florent Beuchet of Compagnie des Indes has also gone down this path).

One of these blends which Bristol came up with is this interesting overproof bottled at 59% – unfortunately there’s very little I can tell you about the off-white product, since there is literally nothing online anywhere that speaks to it. The strength and that it comes from Guyana and Guadeloupe is all I know, though Simon tells me it was released around the late 1990s / 2000 (after which, in an interesting bit of trivia, JB soured on doing miniatures such as I had scored for this review) and the Guadeloupe component was likely Damoiseau (to be confirmed) – other than that, the still of the former, the distillery in the latter, the proportions, the ageing, the source material, the actual release date…all the usual stuff we now almost take for granted is missing from official records.

Well, that makes it a really blind tasting, so let’s get to it. Nose first, and it’s an odd one: charcoal, ashes and iodine, balanced by some brine, olives, figs and dates. The fruits take their time arriving, and when they do one can smell green apples and grapes, tart apricots, but little of the crisp grassiness of any kind of agricole influence. The Little Big Caner, who was lending his snoot, remarks on smells of old bubbling oil leaking from a hot engine block, a sort of black and treacly background which I interpret as thick blackstrap molasses, but more than that is hard to pin down, and there’s a kind of subtle bitterness permeating the nose which is a little disconcerting to say the least.

The taste is more forgiving and if it’s on the sharp and spicy side, at least there’s some flavour to go with it. Here there is a clean and briny texture, that channels some very ripe white fruits (pears, guavas, that kind of thing), with some lemon zest and green grapes hamming it up with watermelon and papaya and just a touch of peppermint. There some herbaceousness to the experience, yet all this dissipates to nothing at the close, which is briny, spicy, sweet and has sweet bell peppers as a closing note of grace.

In assessing what it all comes down to, I must start with my observation that so far I have not found an agricole-molasses British-French-island-style blend that seriously enthuses me (and I remember Ocean’s Atlantic). The styles are too disparate to mesh properly (for my palate, anyway, though admittedly your mileage and mine will vary on this one) and the warm tawny wooden muskiness of Guyanese rum doesn’t do the ragtime real well with the bright clean grassy profiles of the French island cane juice agricoles.

And that is the case here. There are individual bits and pieces that are interesting and tasty – it’s just that they don’t come together and cohere well enough to make a statement. At the end, while this makes for a really good mixing rum (try it in a daiquiri, it’s quite decent there), as a rum to be tried on its own, I think you’ll find that the whole is less than the sum of its parts.

(#1023)(79/100) ⭐⭐⭐

Other notes

  • The rum is a slightly pale yellow, almost white. The label blurb calls it a blend of white rums (on the left side) but below the logo of two intertwined Gs is a remark that they are “selected and bottled from the wood”, which implies at least some ageing. More cannot be said at this time.
  • It was confirmed that John Barrett blended this himself. As soon as I get more information on the sources, I’ll update the post. Many thanks to Simon, who helped out a lot on short notice.

St. Nicholas Abbey 5 YO Single Cask Overproof Barbados Rum – Review

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Sep 012023
 

Foursquare and WIRD and Mount Gay grab the lion’s share of social media attention from which originates so much of our news from Barbados, and so we sometimes overlook the fourth rum maker on the island, St. Nicholas Abbey. They are a small boutique distillery that became famous a decade ago for their lovely etched squarish bottles which you could once get refilled at a discount if you presented it at the distillery (maybe no longer now, alas).

SNA remains tiny in comparison with the other distilleries, run as part of a heritage site of the same name, and managed by the Warren family (see my original reviews here and here for some details), and at the beginning, bought rum stock from Foursquare down the road to get their program off the ground – Richard Seale also provided support and advice. Initially they issued 5, 10 and 12 YO aged rums — these were the first reviews of their line that I did — and over time this trio has been added to and developed into some much more high end hooches: a 15 and 18 and 20 YO and (heaven forbid) even a 23 YO…which admittedly I’ve never seen or tried (but want to). The rums were (and to some extent remain) rather more expensive than is the norm for similarly aged rums, which I know from personal experience; yet they sold and continue to sell, and these days SNA cultivates its own cane and makes its own rums rather than buying externally. What this has inevitably led to is a suite of younger rums like the unaged white, a white overproof — and a different 5YO than the one I sharpened my tasting buds on all those years ago.

The stats for this 5YO, then: a lightish rum deriving from cane syrup (made in small batches from cane juice – so really, a sort of it-which-must-not-to-be-named agricole), coming off a pot-column hybrid still at 92% and then taken down to 65% or so for setting into ex-bourbon barrels. Like the white overproof it is a massive 60% ABV – and it’s a smart move to do so, since it allows the aficionados to get their intensity fix, while having exactly the same rum but weaker, sold to the general marketplace.

What surprises then, bearing in mind the tech sheet, is how relatively subdued the nose is at the beginning: some light and sweet honey, mead, plus a smorgasbord of white fruits (because of course there are); gradually one senses fanta, soda pop, 7Up, a little citrus, vanilla, and the slightly sour but still piquant sense of oranges gone off. The light fruits are always there, set off to some extent by brine, olives, unsweetened chocolate and the rich scent of overripe cashews (the ones with external seeds) which always reminds me of tequila for some reason.

The nose is somewhat rough, admittedly, and this is also the case on the palate. What saves it is the rich and multilayered texture and intensity of the tastes that are handed over. Green peas, peaches, fruits, fleshy and ripe and juicy; a very firm profile, quite spicy. Some unsweetened chocolate again, orange marmalade and a dusting of mint and vanilla, yet one misses the vaguely herbal and grassy notes which the source material suggests might be there. But anyway, it’s quite good, and the finish ends well: long, sweet and a little sour, some pineapple-in-syrup notes in the rear, mostly a nicely done fruit salad drizzled with Malibu and some fresh lime juice.

Chosing between the unaged overproof and this 5YO beefcake is pointless – they’re both good rums and serve different purposes. Trying them together, I enjoyed each of them…in different ways. I felt that overall the unaged white held somewhat more character and likely made a better cocktail, because it had not yet been changed or tamed by age or wood; on the other hand, it was lacking the additional complexity and sharp firmness the 5 YO OP was showcasing. In a pinch I’d try to get the pair. As for scores, well, back in the day I scored the standard strength 10-12-15 trio higher than I’m scoring this one now (if not by much): but whatever the score is, ultimately I think that this young overproof – with its level of controlled intensity and low-key voluptuousness – is pretty much on par with those venerable starter guns that SNA used to make its name all those years ago.

(#1022)(85/100) ⭐⭐⭐½

Other notes

  • The rum is a blend without any years of distillation or bottling. They are evidently going for a long term consistent taste profile and specific barrels from specific years are the province of more premium bottlings up the line. The ‘single cask’ in the title suggests they decant a whole lot of rum into many casks at the same time, and blend them together over time within that set (otherwise they really would have years of make in the title)
  • The bottles remain the same, with glass etching of the abbey house engraved on each, and a mahogany tipped stopper.

Mandakini Malabari Vaatté, Unaged Sugar Cane Spirit – Review

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Aug 292023
 

The real question is not so much how good this Malabari Vaatté, is, where it originates, or what it purports to be…but what exactly it is. Part of the issue surrounding the Mandakini is that the wording on the label could equally well be describing a real rum, a disguised alcoholic beverage claiming to be one, a spiced spirit, or some peculiar amalgam of all of the above.

The rum (I’ll use the term for now) is made in Canada, and therefore falls into the rabbit hole of the country’s arcane liquor laws, one of which, like Australia’s, states that a rum — assuming it meets the basic criteria of being made from cane derivatives like molasses, juice or vesou — can only be so labelled if it is aged for a minimum time of one year. That’s all well and good except for this catch: the same terms one would use to describe a true rum not quite meeting the criteria (for example by being a completely unaged one), are also used to describe a neutral spirit that is doctored up to be more palatable. In this case it is labelled as being an “unaged spirit from sugar cane extract” which could be either one or the other, or neither. So which is it, exactly? The producers never say.

After scanning all available sources without resolution, I finally picked up the phone and asked them directly. The bottom line is that the Mandakini derives from a wash of blackstrap molasses fermented with natural yeast for two weeks or more, and is then double-distilled through a third party’s pot-still, after which a small amount of neutral spirit is added to the mix and it’s diluted down to 46%. There’s a reason for the addition, according to Abish Cheriyam, one of the founders who very kindly took the time to tell me all about it – it’s to bring the price down so it’s affordable to the target audience, as well as smoothening out batch variation.

Trying it out (with three other Indian rums on the table as comparators) makes it obvious that this is not a rum of the kind we know, even taking into account its heritage. The nose is all sweet light candy and icing sugar, some vague sugar water, swank, lime peel, peppermint, bananas, and the kind of weak syrupy essence they dash into your flavoured coffee. Unfortunately the neutral spirit takes away from what could otherwise develop into much more interesting drink: it smells too much like a lightly sweet vodka. Those who are into Jamaican high ester beefcakes or strong unaged indigenous white rums will not find the droids they’re looking for here, and will likely note that this does not channel a genuine product made by some village still…at least not what they’ve come to expect from one.

The taste also makes this point: it is quite inoffensive, and it doesn’t feel like 46%, which to some extent is to its credit. Light, sweet, a little sharp, yet the downside is that there is too little to distinguish it. Some light florals, sugar water, coconut shavings, bananas and maybe the slightest touch of allspice. There is nothing distinctive here, and the rum feels too tamped down and softened up. I try to keep an open mind and am not exactly looking for the raw nastiness and sweat infused crap that real moonshine (like, oh, say, clairin) is often at pains to provide – but at least a hint of such brutality would have been nice. It shrugs and coughs up a touch of mint, alcohol, medicine, cotton candy, it flexes its thin body a bit, and that’s pretty much the whole ball game. The finish is short, light, has some alcohol fumes, white fruit and light candy floss to recommend it, but alas is gone faster than my paycheck into Mrs. Caner’s hands when purses are on sale.

While members of the Indian diaspora would probably get this, the rum does not channel the subcontinent to me, and that’s not a guess, because Mandakini, irrespective of its Indian origins (all three of its founders are from the southern state of Kerala), is actually made by a small craft distillery called Last Straw, in Ontario. This is a small family outfit that was founded in 2013 as a whisky distillery with two small stills; it makes all kinds of spirits on its own account — whisky, vodka, gin, rum and experimentals (including the fragrantly named “Mangy Squirrel Moonshine”) — and nowadays also does contract distilling, designing products from scratch for any client with an idea.

Clearly Abish Cheriyam, Alias Cheriyam and Sareesh Kunjappan – engineers all, who have worked and lived in Canada for many years – had such an idea, one that they felt deeply about, though unlike the Minhas family in western Canada, they had no background in the spirits business aside from their own enthusiasm. They did however, identify some gaps in Canada’s liquor landscape: there was very little Indian liquor on the shelves aside from Amrut’s whiskies or their Two Indies and Old Port rums, and Mohan Meakin’s Old Monk; and none at all that was an Indian equivalent to vaatte, a locally distilled liquor native to Kerala (also called patta charayam or nadan vaattu charayam), which, though banned in the state since the late 1990s (a holdover from pre-independence days when the Brits forbade local liquor so as not to damage sales of their own), retains an underground popularity almost impossible to stamp out. Rural folks disdain the imported whiskies and rums and gins – they leave that frippery to city folks who can afford it, and much prefer their locally-made hooch. And like Jamaicans with their overproofs or Guyanese with their High Wine, no wedding or other major social occasion is complete without some underground village distiller producing several gallons to lubricate the festivities.

Since they could not afford to launch a distillery or wait for the endless licensing process to finish, they went to Last Straw to have them create it, and after experimenting endlessly with various blends and combinations, launched in August 2021, calling it a Malabari Vaatté (the similarity of that word to “water” is likely no accident), and aiming at the local Sri Lankan and Indian diaspora. Both the shape of the bottle and the lettering in five languages (Malayalam, Hindi, Punjabi, Tamil and Telegu) is directed at this population and the fact that the first batch sold out within days in Ontario – at the distillery, because they had not gotten a deal with the LCBO at the time – suggests it worked just fine. People were driving from all over the province to get themselves some.

In Kerala, Malabari vaatté is often made from the unrefined sugar called jaggery or from red rice like arrack, and also with any fruits or other ingredients as are on hand; it has a long and distinguished history as a perennially popular underground hooch, and that very likely comes from its easygoing nature which this one channels quite well. It shares that with other Asian spirits, like Korean shojus, Indonesian arracks, Cabo Verde grogues, or Vietnamese rượu: in other words, it is a (sometimes flavoured) drink of the masses, though Abish was at pains to emphasise that no flavourings or additives (aside from the aforementioned neutral alcohol) were included in his product.

As a casual hot weather drink and maybe a daiquiri ingredient, then, I freely admit it’s quite a pleasant experience, while also observing that true backwoods character is not to be looked for. To serious rum drinkers or bartending boozehounds who mix for a living, that’s an issue — some kind of restrained unhinged lunacy is exactly what we as rum drinkers want from such a purportedly indigenous drink. A sort of nasty, tough, batsh*t-level taste bomb that leaves it all out there on the table.

That said, I can see why it sells — especially and even more so to those with a cultural attachment for it – Old Monk tapped into that same vein many decades earlier. But that to some extent limits the Mandakini to that core audience, since people without that connection to its origins might pass it by. For all its good intentions and servicing the nostalgia and homesickness of an expatriate population far from their homelands, the Mandakini does not yet address the current market of the larger rum drinking population. It remains to be seen whether it can surmount that hurdle and become a bigger seller outside its core demographics. I hope it does.

(#1021)(74/100) ⭐⭐½

Other notes

  • Video review on YouTube is here
  • The name “Mandakini” is a common female name, familiar to most Indians from north or south. It was chosen not to represent anyone in particular but to instantly render it relatable and recognizable.
  • The “Malabari” in the title refers to Kerala’s Malabar Coast, famed for its spices: it’s where Vasco da Gama made landfall in 1498 after rounding Africa.
  • There is currently a 65% ABV version of the Mandakini called “Malabari 65”, available at the distillery in Vaughn. This is one I wouldn’t mind trying just to see how it compares. If they were to make a high ester version of that, my feeling is it would fly off the shelves.
  • The range is now expanded to the original Malabari Vaatté, the 65, a Spiced Vaatté, and a Flavoured Vaatté. The latter two are apparently closer to the kind of drinks the founders initially envisioned and which are popular in Kerala, having ginger, cardamom and other spices more forward in the profile.

Killik Handcrafted Rum “Gold” (2023) – Review

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Aug 252023
 

Killik distillery, located in the east of Melbourne, is one of the “New Australian” outfits I have an eye out for: like others located up and down the east coast of Australia (and elsewhere), they are seeking to bootstrap a homegrown rum industry into something greater by applying modern techniques to old-style rum-making and adding an occasional dash of crazy to set themselves apart. So far it’s mostly local sales that keep these small and often family-owned operations afloat, yet slowly their reputation is spreading beyond the Bundies and Beenleighs everyone knows. The Boutique-y Rum Company’s recent bottlings of Black Gate and Mt. Uncle distilleries speaks well for the future of antipodean rums, and Killik is sure to be a part of that movement.

Readers with pachyderm-level memories will likely recall that we’ve looked at a Killik Gold (rum) before – that one was a year or so old and matured in Chardonnay casks, while this one is of somewhat more recent vintage, no finishing or fancy cask, and a different age. When I addressed this question to the Brothers Pratt (the owners), they remarked that although the overall production process remains the same — they continue to tinker with wild yeast fermentation and Jamaican high-ester-style rum making as a core ethos — the small size of their output means that until they expand it to larger sizes, batches are and will be strikingly varied, and those batches come out quite often. In that sense they are somewhat like the six-month ageing-and-output cycle Nine Leaves in Japan used to have.

One thing to look out for is the label. Now recall, Australia has that 2-year rule that states a cane based spirit cannot be called rum until it is aged for at least two years (producers are trying to address a potential revision to this outdated law through the courts)…so strictly speaking Killik should only be able to call it – as before – a “gold” or a “cane spirit” or some variant thereof. However, in what I personally consider a stroke of marketing genius, they trademarked their name and the image of the anchor device together, as “Killik Handcrafted Rum,” and cheerfully added that to their labels, right above the word “Gold”. They therefore stayed within the law while simultaneously skirting it and unambiguously stating what they’re making.

This particular version — it’s hard to identify it precisely since there is no notation on the label or the website — was confirmed to me to be at least twice as old as the version from 2022 that had come from the 2021 advent calendar. It is therefore a completely different rum, still made on a hybrid still, with dunder and wild yeast part of the recipe pushing the congener count up. It is also a blend – of 75% original stock rum now aged to 3 years, plus 25% of one year old fresh make. As before, the barrels are from a local cooperage and I have an outstanding query as to whether it was used or new barrels and if used, what they previously held.

Bottled at the same 42%, the Gold takes a few more chances than the original did – it noses as slightly richer, rounder, fuller. And while the funk and congeners remain as muted as before, there’s an overall sense of something slightly richer here: paint and furniture polish, a touch of wax, acetones and new plastic. This dissipates over time and is replaced by some middling-sharp fruity notes — apples, green grapes, diluted lemon juice, apricots, pineapples and unripe peaches. There are also, after some minutes, hints of vanilla, cherries, lemon key pie, hot sweet pastries, cookies, and unsweetened yoghurt – very nice for something so relatively young.

The palate maintains that sense of something more complex and richer than its predecessor, even if the strength undercuts that somewhat. And yet overall still it tastes pretty good — green apples, light pineapple slices, bananas, pine tart and grapes, combine nicely with the sense of pastries steaming fresh from the oven, vanilla, light sugar water, lemon zest, and bitter chocolate and crushed walnuts. The finish wraps up the show as best it can, and sums up the tart and creamy fruits and pastries vibe quite well – it is quite easy drinking with a bit of a sour edge, occasionally sharp, not too hot. More cannot really be said here.

Overall, I think the low strength hamstrings a decent rum that could actually be even better — that 42% is okay for casual drinking, but for more appreciation you do need more oomph. The relatively young age is something of a mixed blessing as well, since along with the slightly added complexity comes a bit of roughness — and so I can’t completely recommend it as a sipping rum. That said, the thing makes a really fine daiquiri, and on that front, with those sharp fruity notes leaning up against the warm pastries, the rum walks down strange and interesting yet hauntingly familiar paths inhabited by hot Jamaican patties and fierce white overproofs served in plastic tumblers at backcountry rumshops — and if nothing else, those are the qualities which define it as a rum too good to walk away from.

(#1019)(83/100) ⭐⭐⭐½

Other notes

Doorly’s “Macaw” Barbados White Rum (Late 2010s)

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Aug 222023
 

Rumaniacs Review #R-157 | #1019

Somehow, in all this time of reviewing rums from around the world, from around Barbados, and from within the Foursquare oeuvre, I never got around to looking at the Doorly’s “Macaw” white rum. Not the new 40% 3YO and its 47% ABV sibling which is in line with the redesigned and now-consistently labelled range as it currently exists (3YO, 5YO, 8YO, XO, 12YO and 14YO, and if this piques your curiosity just head over to Alex’s excellent vertical review of the lot) but the rather older and more venerable one at 40% and a sky blue label. Maybe it’s just in time, because it’s now been quietly discontinued.

Note the care with which I define the rum: in spite of several online references to it, it is not, as sometimes described, a three year old rum, but a blended NAS (no age statement) workhorse of the bar industry that goes back a fair bit. It is a mix of various pot-column distillates some of which (according to Richard Seale, who was as forthcoming as ever) are in the three-years-or-so age range, but often with a jot of something older for oomph.

In a reorganisation of the Doorly’s line a few years ago, the idea was to replace this with a true 3YO and beef up the proof a bit; what ended up happening was that the 40% proved so durable and popular that the 3YO was released in two strengths, the standard and the now main edition, the 47% (no other rum of the line has this double release as far as I know)…and each of those is slightly different from the other one in terms of its blend profile. That, however, left the older Macaw as the rum that got overtaken by the times, as the light, inoffensive white rum style pioneered by the Bat became less popular, and more muscular and distinctive whites began to climb in favour. It’s a rum that if you like it you need not necessarily fear of running out any time soon, as it still remains reasonably available (as of this writing in 2023)…but a stock-up might not be a bad idea.

Colour – White

Strength – 40%

Nose – Quite soft and easy, like a cream soda or rock-shandy soda and a whiff of vanilla. A little strawberry bubble gum. Quite clean, though somewhat alcoholically sharp at the inception. Some mild glue and acetones and white fruits.

Palate – Again, that cream soda like taste, light fruits, cucumbers, melons, papaya and maybe a ripe pear or two. Freshly grated and still damp coconut shavings, vanilla, bananas, an interesting melange of soft and sharp. Could be stronger.

Finish – Faint and short and easy. Mostly vanilla, sugar water and some mild fruitiness.

Thoughts – The Macaw remains what it always was: a mixing white rum from yesteryear that actually shows some character, and a profile more than just stuck in neutral. It shows what could have been done by all those bland and anonymous rum producers who slavishly aped Bacardi in the previous century, had they possessed some courage. I’m not a complete fan of the rum, but when compared against so many bland blends that characterised the period — soulless, tasteless, flavourless, characterless – it bloody well shines in comparison.

(#1019)(76/100) ⭐⭐⭐

Other notes

  • Alex Sandu of the Rum Barrel blog met up with me in Berlin after this year’s rumfest, and we had a private tasting session where he very kindly brought this along.

Outlier Distilling Co. “Hurricane” Overproof White Rum – Review

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Aug 182023
 

Outlier Distiller’s overproofed “Hurricane” is a jolt of adrenaline to the heart, an amazing rum of remarkable qualities which took me so by surprise that I kept it on the go for the best part of a day in a glass I refused to put away (or rinse out, much to the horror of Mrs. Caner). The previous rums in the company’s oeuvre – Hoolie and Punk Croc – were pretty good for their place and time and the producers’ experience, but the Hurricane took it to another level entirely. Most who tasted it at the 2023 TWE Rumshow that day could be seen walking off with a slightly addled expression on their faces, as if to ask themselves what the hell they had just had, and why were Ian and Rick grinning?

And yet, the Hurricane, with all that the name implies, stuffed into a bottle at a furious 64%, is actually a rather young blend, very much in the vein of Punk Croc: 98.5% unaged and undiluted Hoolie and 1.5% something else. It’s that little bit of extra, that tiny bit of a buggane’s DNA, that elevates this thing – a touch of 2021 new make spirit aged for a year or so in new American oak and a sprinkling of the 3 YO 2020 rum matured in an Ardbeg cask (actually a butt, but I know how that reads, so…).

What came out the other end was a rum that — after an initial sniff, a quick taste — made me cough, look at my glass, turn to the pair of cheekily smirking owners and mumble in semi-coherent bafflement, “This thing is how old?” Because the nose was just so damned interesting: it had all the directed force of Subutai’s army in the field, beginning right away with a lunging series of crystal clear aromas — vanilla, bon-bons, wet fresh coconut shavings, light white-sugar notes, and then the whiff of iodine and a sterile hospital mixing it up with candy, white fruits and the tartness of unsweetened yoghurt, milk going slightly off. It’s both sweet and sour with just a bit of salt, and while quite firm, is more than easy enough to smell without any health advisories issued in advance.

Oh, and the taste — it’s good. Well rounded, fruity and very strong, while at no point being so sharp as to cause distress and discomfort. Icing sugar and ripe white pears, guavas, green apples and pale ripe grapes; then salted crackers, cheerios, more of that slight sour milk taste, even a drizzle of maple syrup, all set off by a nice key lime pie and fresh pastries. The finish closed up shop very smoothly, leaving memories of crisp grapes and light fruits, brine, an olive or two, sweet soya and that peculiar medicinal tang that somehow missed being unpleasant by a whisker.

The way the profile unfolds is really kind of spectacular — here we have not just any old overproof white hooch, but a solidly executed example of rum assembly that’s put together like a fine Swiss watch. The profile meticulously juxtaposes a small array of disparate elements, and then it’s all tweaked and choreographed and hammered flat, so that it unfolds with near-clinical precision. Assassins like Le Samourai, the Jackal or the Accountant would instantly recognize it and smile.

By now we’re more than a little familiar with the rums of Outlier, the little milk-shed based distillery on the Isle of Man created in 2019 by those two newly minted Manxmen with a crazy vision, a flippant attitude and a knack for making good juice. Like most new rum-making outfits they are characterised by some really interesting young and unaged rums made with attitude and clever marketing, and while I have no idea if they’re in the black yet, surely the reputation they’ve garnered thus far speaks well for their future endeavours. With this rum they burnish their reputation to a fine lustre, by making a seriously tasty rum that is affordable and approachable, intense and enjoyable — and when you’re done it’ll be one of the best things you’ve drunk all week.

(#1018)(88/100) ⭐⭐⭐⭐

Company background

Outlier is a recently-established tiny British craft distillery, which joins other new UK-based rum-making companies like Ninefold, Islay Rum Co, Sugar House, Retribution and J. Gow. These small outfits are showing that good rum doesn’t have a nationality and can be well-made in places that don’t immediately spring to mind when considering the spirit. It was founded in November 2019: they boys set up shop in the aforementioned milking shed with a small wood-fired 160-litre hybrid still, and began by issuing an instantly-sold-out elderberry- and blackberry-based schnapps called “Hedge Fund” and a 55% rum they called “Pudtroleum” for the 2020 Christmas season. By 2022 they released their next rum, the mild mannered 41% “Hoolie” and in 2023 the Punk Croc and the Hurricane.

Production is relatively straightforward: they ferment their molasses-based wash using local yeast for anything up to two weeks depending on the weather, then run it through their still twice, and reduce the resultant spirit down to a manageable strength. The still is small, but it allows 6-7 batches a week to be made, resulting in anything up to about 600 bottles and a whole lot of experimentation. They age in whatever barrels they can find and source – so far there is no major aged stock ripening, though its part of their long term plan, of course. Sales thus far remain mostly on the Isle of Man, the UK and more recently, the EU.

ABC Gold Label Tropical Rum Superior (1970s/1980s)

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Aug 142023
 

Rumaniacs Review #R-156 | 1017

ABC Distillers is not a distillery of any kind, but a brand of rums still being made (with different labels), on behalf of the ABC Fine Wines and Spirits liquor chain in Florida, brought to life by Florida Distillers (no direct connection, just a commercial one), and in this case dating back to the seventies and eighties.

ABC is a chain founded in Orlando just after Prohibition ended, in 1936 — originally it was a series of bar-and-lounge establishments named after its founder (Jack Holloway) but seeing the opportunities and lesser risks of the retail trade, switched over to liquor retail shops, and renamed itself ABC so it would always be first in the yellow pages. Nowadays ABC has over a hundred stores around Florida and has expanded into all sorts of other businesses. This particular rum we’re looking at today was made by Florida Distillers’ facility in Auburndale, but whether modern variations continue this association is unknown.

Florida Distillers – one of the largest distilleries in Florida you probably never heard of – are the makers of the Ron Carlos brand and Florida Old Reserve Rum, as well as manufacturing the Noxx and Dunn 2-4-5 rum we’ve touched on before, and clearly have fully embraced the “more is better” philosophy of rum making, since nothing they produce is particularly interesting…but they sure make a lot of it, and not just for themselves. They have several distilleries churning out both industrial and commercial alcohol products and act as blenders for smaller companies who want to make use of their output and expertise.

Colour – Pale yellow

Strength – 40% ABV

Nose – Gentle, mild and floral, slightly sweet and in no hurry to get anywhere or do anything. It’s quite delicate, with some light peaches and apricots, pears and a bright line of red grapefruit and vanilla running through everything

Palate – Here it goes to earn its sobriquet of “Extra Light and Dry”…or tries to, for it’s astringent and blade-sharp, but lacking any kind of real dryness, and tastes more like a boosted cheap zinfandel. Slight brininess, a fruit or two, and overall it’s nothing really special. It’s too light to make a real statement, even in a mix.

Finish – Surprisingly long and ultimately bland. One can taste some faint and vague florals and white fruit, and that’s it.

Thoughts – By modern standard it falls down flat, of course. Even standard strength rums today have a profile that tries to be more than just a flavourless alcohol delivery system for a cocktail of some kind, as this one is. It’s something of a shame so many US brands even back then did nothing but try to copy that light Bacardi style instead of forging new paths, but that’s Bacardi’s legacy for you.

(73/100)

Bundaberg Overproof Extra Bold Australian Rum – Review

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Aug 102023
 

Bundaberg — or “Bundie” — may the most globally famous rum from Australia, the rum that (according to the local wags) coke, ginger beer and weekends were invented for. Even if you’ve never seen a bottle or tried it, you’ve likely heard the name. Aussies seem to love hating on it with a sort of gruff affection, but God help the gronk or the pom who disses the thing – then you get comments like Gunnar’s, which, I have to be honest, made me laugh harder than the closing sentences of the latest Plantation diss. Though they have something of a hammerlock on low end rum sales in Australia (especially Queensland), they don’t do that well outside Oz (many know the brand, though fewer have tried it), since they have not, to my knowledge, ever bothered to sell bulk abroad, cultivate a serious export market, or delve into specialised bottlings of their own until very recently – even with the deep pockets of Diageo, which bought the brand in 2000.

Yet Canada gets some, from time to time, and I’ve tried a couple. It’s been more than a decade since Keenan and I suffered the agonies of our tonsils being tied into pretzels by the original Bundaberg, but that merely exemplified what a deficient knowledge of Australian rums we possessed back then, because, well, what the hell did we know? I did try the Black labelled “Reserve” some time later; and thought it was better…still, I felt no particular urgency to take it further, acquire more, taste more widely, not even when my desire to highlight Australia became more pronounced a few years ago. It took Gunnar’s cheerfully bellowing and sneering comment on that first review the other week to reignite my curiosity: enough for me to run out, and buy the only other available Bundie in my local market,

The rum I bought was the Overproof. As far as I know it’s been in commercial production and distribution for most of this century, and though the website doesn’t say so and details are surprisingly thin on the ground, it’s a pot-column still blend of a rather indeterminate age, likely less than five years old. It’s also rather good, with a solid 57.7% strength that provides a wallop that really allows the flavours to pop.

Walk with me here. I can’t speak for you but I still recall the buttery tequila and rotten cashew fruit taste of the Original and to a great extent this is what people remember with such distaste now – it’s “rough as a badger’s arse” according to one redditor just a year ago. Little of that is in evidence on the nose of the Overproof. What you do get is overripe green grapes, hard and too-sweet bon-bons gone stale in a dusty room, salt and a slight agave note: nothing near as overpowering as before, just enough to recall the low end Bundies of yore. Also ginger snaps, a little rubber, light molasses, lemongrass and squishy bananas in hot weather. Not normal, no….not bad either, however.

The taste is where it all hangs in the balance, and here it falters. “Oh wow, this actually hurts going down,” said The Little Big Caner who was helping me do tasting notes, and had little experience with the care needed in testing stronger fare. This is not a rum he likes, apparently. Yet there’s pepsi, hot buttered scones and pastries, olive oil, overripe soft brown bananas, damp brown sugar and molasses. A slight sweetness, vanilla, caramel, some florals. The strength requires some care, and once one is acclimatised it comes across as reasonably smooth, distinctive and not completely unpleasant drink. The finish is long and aromatic – cola, ginger, some vanilla, anise and that faintly sickly sweet-salt-sour — thick — sense of a dosed tequila. That’s the DNA of this thing and allows it to be tied to all its forebears – if I didn’t know better (or knew more) I’d say this was the local terroire.

So…what to make of it? Well, I believe that the Bundaberg Overproof is a kind of exceptional low grade Rummus Maximus, the sort of in-your-face, colourful, fiery, vegemite-munching experience you really can only appreciate to the fullest after having been bludgeoned into catatonia by its low-rent everyschmuck predecessors. It’s difficult to convey the scope of the (minor) achievement the rum provides because most of us lack a good frame of reference: we have all tasted dozens of Barbadian, French-island, Fijian, Venezuelan, Cuban, Guyanese or Jamaican rums (to name just a few), but Bundies? … not so many.

Comparisons with other Bundies aside, however, I consider the Bundie Overproof “Extra Bold” to be a strong, vulgar, distinctive and uncouth rum…and still a fine and interesting rum to try at least once. And if it retains the vestigial taste profile that so many Aussies claim to detest, I at least can assure you it’s not excessive and you won’t soon forget its unique brand of crazy. It may not have been “suckled straight from a breast of the finest proportions,” as Gunnar rhapsodized, but I see no reason to doubt his claim that many a night of vile debauchery and shenanigan fun has been fuelled by this beverage. In fact, I think my bottle will accompany me to the very next party I attend…just to check.

(#1015)(83/100) ⭐⭐⭐½

Historical Background

Bundaberg Distillery was founded in 1888 by seven Queensland sugar mill owners of the time, at the dawn of the sugar industry there. Within a couple of years it was being sold around the country; and shortly after went belly-up in one of the many disasters to befall the place. Bought out of receivership by three of the original investors in 1894, it again went under for seven years in 1907 (a bad fire), and would you believe it, once again in 1936 (after yet another fire which ruptured the storage area so badly that the Burnett River nearby ran overproof for months).

Yet already by that time it had become a peculiarly Australian and hugely popular libation. In 1899 Bundie accompanied the Aussie soldiers to the Boer War. The distillery was rebuilt in 1914 in time for the Royal Australian Navy and the British Royal Navy to commandeer their entire output and yes, it was there wherever Australians were in WW2 as well.

With the economic downturn of the post-war years, Bundaberg struggled with drought, higher taxes and lessening sales. Yet they continued to produce rum, selling it for the most part as an overproof to local agents who bottled it themselves and it was only in 1974 that they began producing rum under their own branding, using the now-famous square bottle, three-piece label and the polar bear iconography (meant to imply that a Bundie could ward off the deepest cold) which had been introduced in 1961.

Diageo bought the brand in 2000 and moved the entire operation to Sidney in 2014, while spending millions in an expansion plan to meet an increasing global demand. The standard Original flagship was thereafter joined by several different Bundies – Red, Black, Extra Smooth, Black, Reserve, and even a limited edition 18 year old. Say what you will about the pernicious effects of cold hearted cost-cutting accountants rationalising distilleries by closing them, Diageo has both grown Bundaberg’s sales and expanded the lineup of rums the company produces. To this day, however, the majority of sales remain regional, with Queensland still being the biggest single consumer. It remains to be seen if they can ever grow a worldwide audience.

Outlier Distilling Co. “Punk Croc” White Rum – Review

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Aug 042023
 

Unlike the completely unaged white “Hoolie” we looked at before, Outlier Distilling Co.’s Punk Croc is in fact aged, just a bit, in spite of its appearance that would suggest none at all. Perhaps Rick and Ian, the insouciant distillers from that milkshed-based distillery on the Isle of Man, felt that the screaming vibes of the colourful label and the crazy title didn’t need any competition from some dark colouring. It is, on the other hand, just a bit stronger at 43%, but in most respects the hilariously named (and drawn) Punk Croc – these guys have a great sense of humour – is very much a slightly older, slightly blended sibling of the Hoolie.

Since we have already discussed the short history of the company in the Hoolie review (I reprint it in the notes below for convenience), it’s important to understand exactly what we’re drinking here. Punk Croc (I can’t even type that without grinning) is mostly, but not all, pure Hoolie – 98% of it. The remaining 2% is composed in a ratio of 5:1:1 of Hoolie [a] at 75% ABV aged for one year in unused American oak barrels [b] at 63% for two years in Sauternes and [c] an unidentified 3YO rum at 46% ABV in an Ardbeg butt. “The rums have never been in another wood, so that’s the total maturation,” remarked Ian when I asked about such a peculiar admixture. “Pretty useful toolkit for blends, but I doubt any will make it to bottle on their own.”

He wasn’t kidding about that because what came out the other end was demonstrably Hoolie…just kickstarted a tad. Consider first the nose: it had that vaguely sulphurous smell of cordite and brimstone, the acridity of a licked copper penny, yet it developed pretty quickly into a crisp, fruity, olive-y scentbox that channelled fresh paint on old canvas, turpentine, and a gallon or two of tart yoghurt. Oh, and dusty rooms, the plastic peeled off a spanking new phone, light white fruits, licorice, cereal, and even some cinnamon. That was quite a bit coming from such a slim ageing profile.

This was also the case when tasted; the new plastic took the lead without (thankfully) completely taking over, and it dovetailed with a light briny note, some pimento-stuffed olives, a fruit salad of crisp apples and overripe cherries. There was surely more than enough sour and sweet to be going around here and yet it never faltered or went seriously off the rails Even the finish was pretty good: light and reasonably long, consisting mostly of some acetones, light fruits and a syrupy note that combined with (again) new plastic.

Overall, the rum was decent enough: sure, somewhat unusual, but it worked quite well, and even tasting it side by side with the original Hoolie, it was a tight race to determine which version was the better product. Both were tasty, both gave a good account of themselves, and both were well assembled in and of themselves, made for the cocktail circuit yet seeming slightly better.

In the end, I’d have to give a slightly higher rating to this one, though. Even that little itty-bitty bit of aged rum added into the blend is enough to make a difference in the profile, and provides that slight filip of additional complexity that makes it a somewhat ore nuanced drink, a more interesting sip, even if it’s actually made for daiquiris with an attitude. It’s not every day you have a mad badass neon croc come waddling into your drinks cabinet, but colour or crazy notwithstanding, it’s not a reptile I’d want to kick out any time soon.

(#1015)(84/100) ⭐⭐⭐½

Other notes

  • The guys couldn’t come up with a name for this rum, so they asked Meg, the graphics designer, to draw a suitably flashy mad-hatter design and then Ian’s wife Lydia came up with the name.
  • First released specifically for the Manchester Rum Festival in 2023

Company background

Outlier is a recently-established tiny British craft distillery, which joins other new UK-based rum-making companies like Ninefold, Islay Rum Co, Sugar House, Retribution and J. Gow. These small outfits are showing that good rum doesn’t have a nationality and can be well-made in places that don’t immediately spring to mind when considering the spirit. It was founded in November 2019: they boys set up shop in the aforementioned milking shed with a small wood-fired 160-litre hybrid still, and began by issuing an instantly-sold-out elderberry- and blackberry-based schnapps called “Hedge Fund” and a 55% rum they called “Pudtroleum” for the 2020 Christmas season. By 2022 they released their next rum, the mild mannered 41% “Hoolie” and in 2023 the Punk Croc and the Hurricane.

Production is relatively straightforward: they ferment their molasses-based wash using local yeast for anything up to two weeks depending on the weather, then run it through their still twice, and reduce the resultant spirit down to a manageable strength. The still is small, but it allows 6-7 batches a week to be made, resulting in anything up to about 600 bottles and a whole lot of experimentation. They age in whatever barrels they can find and source – so far there is no major aged stock ripening, though its part of their long term plan, of course. Sales thus far remain mostly on the Isle of Man, the UK and more recently, the EU.

English Harbour “Cœur de Savalle” 8YO High Proof Antigua Rum – Review

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Jul 312023
 

Antigua Distillers, the makers of the English Harbour brand of rums, has always held a soft spot in my heart, since it was their exceptional 1981 25 YO which kickstarted my desire to not just jot down tasting notes at the Liquorature rum club, but to actually go publish them (it’s review #R-0001). Over the years that followed I tried as many of their offerings as could be reasonably acquired: their standard five year old and 10 year old rums, the port, madeira and sherry cask experimentals, and some of the High Congener series. Sometime around 2021 they whipped out this massive codpiece of a rum, strong enough to give Victorian ladies and their swains the vapours. It was issued at rompin’ stompin’ kick-ass-and-chew-bubble-gum strength of 73.6% ABV, like nothing else they had ever done before, and as soon as I heard about it, well, it excited my curiosity way beyond reasonable avarice.

The Cœur de Savalle came from the older 4-column savalle still they had installed in 1966 (later replaced – or at least eclipsed – by the John Dore which went up in 1991); it’s kind of a limited edition but the exact outturn is unclear – what is obvious from even a brief tasting is that it’s one of the most uncompromising beefcake rums English Harbour has ever made. It had its genesis in the mad dreams of the previous master blender and cellar master of the company, who wanted to produce a special off the rails cask-strength rum that showcased the savalle still to the max (hence the title “Heart of the Savalle”). To do so they chucked a higher than usual proof new-make spirit (80%) into eight uncharred and of course forgot all about it until the new cellar master/master blender found them almost a decade later. At that point the distillate was so good that it was promptly bottled as it was, before they even knew the strength (the labels were printed later).

Smelling it, you can see why they were so excited. Column still or not, the nose on the rum is immense: huge initial fruity vanilla notes meld with tawny salted caramel, chocolate oranges and even some light mint, all biffing your hooter without apology. There’s toffee, blackberries and occasional flashes of leather and coconut shavings, and compared to others of equal strength and greater age, perhaps not a whole lot – but what is there is at least emphatic and clear without any muddling or undue savagery, and remains quite aromatic.

Palate remains quite fierce and spicy on the initial sips; then it quietens down (either some time or some water will help here). Bitter chocolate and hot sweet black tea mix it up with toblerone, crushed almonds and walnuts, plus a tinge of red wine, some cinnamon. There’s also a hint of brine and a pleasant last taste of bananas and light cherries in syrup, which last is thankfully very much in the background and doesn’t ever become cloying. The finish is long and tangy with both unripe and overripe fruits, some flowers and white chocolate, quite hot but by no means unbearable nor unpleasant.

All in all, it’s a really good rum, and oddly, the strength is not an issue. Sure it’s spicy, but so are many other rums north of 60%. Here it’s all about the taste and those are vibrant, quivering and alive and give a good account of themselves. Some smoothening out could have been accomplished with a bit more ageing, but for what it is – a rum in the middle aged sweet spot of taste and texture – there’s nothing at wrong with it, and much that is right. It walks a fine line between a brawny cane cutter’s after-hours libation and a more elegant sipping experience in the planter’s house, without ever making a case for one over the other. That’s quite a neat trick and it makes the rum one to savour and enjoy, no matter where you have it, or how. I quite liked it.

(#1014)(86/100) ⭐⭐⭐½

Other notes

  • The Rumcast episode #83 took a deep dive into English Harbour’s history and various releases over time, including the backstory of this rum at around the 57 minute mark.
  • The naming of English Harbour was necessary because in the 1980s some enterprising American trademarked the name in the US, just as Antigua Distillers was seeking to export its increasingly popular (Cavalier) rums there. The new name came from the location of a famous annual regatta held on the island, but interestingly, Antiguans themselves initially disliked the title, preferring the old one – this led to Cavalier remaining the rum of choice on the island, while English Harbour is the brand name for the exports.
  • Eight barrels were filled so assuming an average outturn of 300 bottles per barrel after the eight years, I would hazard a guess that the final outturn was around 2400 bottles, give or take.

Brief company background

It’s been a while so a reminder of the salient details is useful for those not familiar with the company. English Harbour rums are made by Antigua Distillers: this company was founded in 1933 as a collective enterprise funded by several Portuguese rum shop owners (descendants of indentured servants from Madeira), who pooled their resources to put up a distillery whose output they then shared in proportion to their investment — each then produced a blended rum of their own from that allocation. Acquisition of nine sugar estates followed, rum production flourished in the post-war years, and inevitably Antigua Distillers came up with its own house brands, starting with the Caballero (or Cavalier) Muscovado rum. Over time it morphed and became known as Cavalier rums by the 1950s (as muscovado molasses became harder to come by) and this was itself subsumed into the English Harbour rebranding in 1993, and after which the first famed “1981” was released (the Cavalier brand has not yet been retired completely).

Outlier Distilling Co. “Hoolie” Unaged White Rum – Review

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Jul 282023
 

You can bet your bottom dollar that every review or writeup about the cannily named Outlier Distilling Company will find some way to mention that it’s not in the Caribbean (see?) but somewhere strange off the beaten track – the Isle of Man in this case – and has a name that is completely appropriate to what it is. And without doubt, most will also note that the founders, Rick Dacey and Ian Warborn-Jones, set up shop in a small milking shed in a farm there, because, y’know, stuff like this just writes itself and it would be criminal to leave it out.

Outlier is another recently-established (and very tiny) British craft distillery, already making waves in the local rum world; it joins other new UK-based rum-making companies like Ninefold, Islay Rum Co, Sugar House, Retribution and J. Gow which are showing that good rum doesn’t have a nationality and can be well-made in places that don’t immediately spring to mind when considering the spirit. It was founded in November 2019: they boys set up shop in the aforementioned milking shed (one assumes the cows were long gone by this time, otherwise they might have redefined Manx terroire right there) with a small wood-fired 160-litre hybrid still, and established their credentials and their philosophy right away, by issuing an instantly-sold-out elderberry- and blackberry-based schnapps called “Hedge Fund” and a 55% rum they called “Pudtroleum” for the 2020 Christmas season (that they were able to do so in the middle of a global pandemic and lockdown is no mean feat).

By 2022 the still had been pretty much run in and the kinks worked out, and they released their next rum, the mild mannered 41% “Hoolie” – it’s a slang term meaning a high wind or a blustery day, as in “It’s blowing a hoolie,” which is something of a backhanded homage to their island, where such blows are constant. They ferment their molasses-based wash using local yeast for anything up to two weeks depending on the weather, then run it through their still twice, and reduce the resultant spirit down to a manageable strength.

41% was chosen so as to allow for easier acceptance and there’s no ageing here, it’s a white rum straight off the still. In the hands of a someone still using training wheels this could result in a hot mess of keck, but here what we get is quite an interesting, tasty little rumlet, which starts right off by channelling crisp aromas of flowers, cucumbers in sweet balsamic vinegar, soya sauce, brine, olives, figs and sugar water (and all that in the first thirty seconds). The fresh cleanliness of the smell hints pleasingly at a cane juice rum, and throughout it remains soft, presenting light fruity notes – apricots, grapes, overripe apples, and even a touch of candy floss.

To taste, also very easy drinking. It’s light and creamy, sweet, dusty and watery (which at first I regarded with some dismay, fearing a dilution of taste), but then it finds its legs as it opens up and more muscular aspects emerge (and that’s saying something, given it’s a relatively mild strength). White fruits, guavas, lychees, melons, papaya, a touch of citrus for bite and some fanta and sprite to smoothen that out. Marshmallows, slightly singed, and again, that candy floss element. The finish is short and breathy, mostly of cheesecake, marshmallows and citrus, and it’s gone too fast, which is a shame.

Naming this rum ‘Hoolie’ is an odd choice, I thought, given what it supposedly represents; and the rum is hardly a tempest, more a sprightly autumn blow that heralds the approach of colder weather, without actually being a wintry gale itself. Never mind, though: what I like about it is the integration of the various elements and how tasty they are: the rum samples like a cross between a beefed up Riesling and a mild unaged agricole, producing an off the wall love child that succeeds swimmingly by not trying to be too much to all people. The Hoolie makes a nice little daiquiri, and indeed, much of the company’s efforts surrounding its promotion have involved cocktail circuit demos and bar popups (it is a component in Trailer Happiness’s featured zombie blend, for example) – it is not made to be a premium sipper, and doesn’t pretend to be one.

Just as the Australians a world away are doing, the new crop of British distilling entrepreneurs who have sprung up in the last decade are eschewing mass-market sales and redefining small-scale quality rum in their own way, while never losing sight of the spirit’s basic DNA. What Outlier has done is rejig the pieces and the techniques they are using to make rum, just a bit, and here have succeeded in making quite an interesting and tasty rum that speaks well for their abilities. Better yet, the stuff that came after this rum is even better: for now, though, I’ll just leave you with my appreciation for the Hoolie’s succulent charms, and save other reviews from the brand’s expanding portfolio for the future.

(#1013)(83/100) ⭐⭐⭐½

Other notes

  • Neither of the two founders is actually from the Isle of Man: both now call it home
  • The two heads on the label channelling Aeolus and blowing wind, are caricatures of Rich and Ian.
  • Label design is, in a nice touch, actually credited for once: to Meg ‘Stedhead’ Hindley.

DDL Diamond Reserve 151 Overproof White Rum – Review

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Jul 252023
 

Sometimes I get the uneasy impression that slowly the 151s are fading from common collective rumconsciousness. These long-lived, much-used and oft-feared high proof rums – bottled at what was for years almost the standard for really strong rums (75.5%) and outdone only by a few – were once the kings of the stronger drinks mixes (like the B-52 and the Zombie for example), and many cocktails called for them by number, not name or brand. Yet in my lifetime, we have seen more and more strong rums at high proof invading the market, and even some regular blends are inching closer to – if not past – 70% (and if you doubt this, feel free to consult the list of Strongest Rums in the World), so it’s no surprise that it’s been occasionally bruited about that 151s have lost some shine and may be on their way out.

Yet the 151s cheerfully persist and continue to get made, and one of the reasons why is probably the amount of cocktails that call for them (as ingredients or floats), which traditionalists are loath to mess with. Many companies around the world continue to make them, and one of the brands that has stuck with it is Diamond Distillers out of Guyana — the source of many other brands’ stocks for their 151s — which has something of a love-hate relationship with the spirit: sometimes years it’s easy to find and sometimes you’ll search long and hard without success. Fortunately, it always comes back.

The Diamond range of rums from DDL is their entry level blended rum collection: rubbing shoulders with the standard white, gold and dark are three additional variations at 75.5% – the puncheon, the dark overproof and the white overproof. The puncheon and the white seem to be the same product (French savalle still, 6 months’ ageing and filtration to white) and possibly named for differing markets; while the dark is somewhat more interesting, sporting 1-2 years’ age on a blend of Enmore, PM and French savalle distillate.

My own preference for the dark’s intriguing makeup aside, it was the white that I was handed, and that’s what we’re looking at. And indeed, it’s not a bad rum, at first blush. Nosing it reveals a profile nowhere near as “throwaway cheap” as many other brands are wont to make – it starts off with hot notes of alcohol, quickly burning off, leaving clean aromas of nuts, almonds, flowers and strawberries, with vanilla and coconut shavings, and a weird faint background of earth and wet leaves. Nothing too complex, but nothing to throw down the sink either. Like with the Sunset Very Strong, there’s more here than initially seems to be the case.

This is also evident when (very carefully) tasting it. It has a sharp yet very solid series of simple and quite powerful tastes: cherries, unripe mangoes, light flowers, icing sugar, vanilla and not a whole lot else. Very strong on the attack, of course, but bearable, with a long and epic finish that unfortunately doesn’t present a whole lot but is content to just recap the preceding without adding any flourishes of its own. Like I said – nothing spectacular here, just solid workmanship.

Since there are several affordable rums we all have access to these days which are more emphatic, individualistic and close to this in strength (the Jamaicans come to mind, no surprise), the question arises whether a 151 with a profile so relatively straightforward serves any real purpose any longer, outside its core cocktail making base (and brainless college students who want to get loaded fast). They are not all that easy to make well at scale, lots of competition is out there, and getting them on board a flight (especially in the US) is a real pain. It’s no surprise they are not as common as they once were, and while they’re not impossible to find, it is becoming difficult to locate them on physical store shelves. Bacardi got out of the game in 2016 entirely (too many lawsuits), yet one can still find DDL, Lamb’s, Goslings, Don Q, Lemon Hart, Cruzan, Tilambic, Takamaka Bay and several others with a little searching (mostly from online shops), and even Habitation Velier paid tribute to the type by issuing one of its own. So not quite ready to be counted out just yet.

Where does this one land, then?

All in all, it’s very much like a full proof entry level rum with some rough edges and too little ageing, which I say from the perspective of one who tastes many cask strength rums on a regular basis and therefore has no particular issue nowadays with the proof point when trying it neat. There are more tastes than one initially expects, which is welcome, and if it is too simple and uncomplicated for serious appreciation, well, at least it leaves its heart out there on the table and doesn’t hold anything back. What you are getting is a very young, uncomplicated, filtered, high proof white rum which can’t class with an equivalent agricole (for how could it?) but which nevertheless gives a good account of itself and seeks only to do what it was made for: to spruce up some dynamite cocktails and to give you a seriously good drunk, seriously fast, and maybe both at the same time. Fine by me.

(#1012)(76/100)

Other notes

  • For those with a historical bent, there’s a small history of the 151s available to provide more backstory and detail than this review would allow for.
  • This rum intrigued me enough that I’m scouting out the Dark Overproof now.
  • My sincere appreciation to Indy Anand of Skylark and Ben Booth of Tamosi, in whose pleasant, ribald and laughter-filled company I sampled this one (it came from Indy’s stocks, which meant it was fair game for all of us).
  • It’s interesting how things change: back in 2010 when I wrote the humorous Bacardi 151 review, 75.5% was a breathtaking and titanic proof point, and a rum issued like that was regarded with near awe, sipped with trembling care. Nowadays a rum sporting such an ABV is regarded with caution, yes, but it would not be considered strange, or even particularly unusual.

HSE ‘La Belle Heure Titouan Lamazou’ 2021 Rhum Agricole Blanc – Review

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Jul 192023
 

HSE – or Habitation Saint Etienne – is a small distillery on Martinique whose products I dally with on and off like a lovelorn swain who can’t make up his mind. They have all the usual products attendant upon Martinique’s distilling scene: unaged blancs, aged agricoles of various years with a finish or special barrrel ageing thrown in here or there, the occasional millesime, indie bottlers’ outputs and even a parcellaire or two for those who like to take apart miniscule deviations in a single distillery’s profile. All of the rhums from the distillery which I’ve tried have been very good, at any age and any strength, so it’s a wonder we don’t seek them out more assiduously.

They are the real deal, and produce a full suite of AOC rhums, yet I sometimes get the impression that they lag somewhat in people’s awareness or estimation behind other French island outfits such as, oh, J.M., Saint James, Damoiseau, Labatt or Clement (disregard this comment if you are already and always have been an HSE fan). Not that this matters much because like with any quality product, those who know, know. And clearly they know why.

The stats, then: the rhum is blend of unaged whites made on Martinique from cane juice on a column still, distinguished by being reduced after distillation down to 50° over a period of (get this!) six months. It is named after Titouan Lamazou, a French navigator, sailor, artist and writer who was famous for his sailing exploits (he won the arduous round the world Vendée Globe race in 1990 and gained the title of world racing champion in 1991). Also an accomplished artist, in 2015 he staged an exhibition of his portraits of women created over a number of years for his “Women of the World” project in collaboration with Habitation Saint Etienne, and since the first references to the rhum come right around this time, it’s reasonable to suppose the first edition came out in that year, or in 2016. It continues to be made as a limited release, which makes it a millesime rhum (this one is from 2021), and the label design is supposedly his own.

All that is fine, yet we’ve been burned by sweet smiles and pretty dresses before: sometimes the adornment is the best thing about it. I come before you to say, fear not, for this rhum is great. When nosing it at the Berlin Rumfests’s pre-festival group tasting (I had sneaked in and was invited to hang out with the cool kids) it started with an elegance I was not expecting, with a sweetly rounded aroma combining perfumed flowers and salt with lovely deep notes of sugar cane syrup. Keeping it on the go for an hour, it developed more muscular smells of dark red olives, hot olive oil just at the smoke point, sugar water, cucumbers, sprite and watermelons, all overlain by that light and almost delicate floral, even herbal aroma that made me think of sun-dappled flower-strewn clearings in green forests, steaming after a warm rain.

The depth and intensity of the palate was really quite superlative as well, and demonstrated no fall off from the way it smelled. It presented with a smooth texture, tasting of solvent, bubble gum and and melded the crisp tart sweetness of unsweetened yoghurt with lemon meringue pie, green grapes and apples. There is a clean snap of citrus and coffee grounds, a touch of sweet soya and a nice sort of understated sourness to it all, leading to a long and languorous finish redolent of lemon peel, pastries, laban and a very sweet and mild balsamic vinegar.

All this from a white unaged rum. It’s really quite amazing and a standout at every level, even while you’d strain to find a single point of excellence about it. It raises the bar all at once so the singularity I search for is tough to describe, except to say – it’s really good and can function well as a sipper, while not losing its ability to turbocharge a mix in fine style.

That a rhum with such a top notch profile doesn’t ring more bells or launch small cults, that it sells at an insanely low price of around or less than €40 is, on the face of it, incredibly fortunate for us rum proles, because for once we can actually get us a good one and not sell a kidney to do so. Sure it’s a branded product commemorating a sports figure, sure it’s a blend whose stats seem to make it just another blanc, and sure it’s unaged and taken at agricole’s standard strength – nothing besides the beautiful label design really marks it out. But I maintain that through some subtle alchemy known only to the makers, HSE created a quietly, sweetly, unprepossessing little masterpiece that lit up my eyes and brought a grin to my face from the moment I nosed it. It was the first really top rum I sampled at the beginning of my 2023 rum festival experience – and was still one of the best at the end.

(#1011)(91/100) ⭐⭐⭐⭐½

Other Notes

  • The bottle notes it is a limited edition without elaboration, so for now I can’t tell you how many bottles are out there. Apparently there’s a 40% version out there as well.
  • Brief distillery background: Habitation Saint-Étienne is located almost dead centre in the middle of Martinique. Although in existence since the early 1800s, its modern history properly began when it was purchased in 1882 by Amédée Aubéry, who combined the sugar factory with a small distillery, and set up a rail line to transport cane more efficiently (even though oxen and people that pulled the railcars, not locomotives). In 1909, the property came into the possession of the Simonnet family who kept it until its decline at the end of the 1980s. The estate was then taken over in 1994 by Yves and José Hayot — owners, it will be recalled, of the Simon distillery, as well as Clement — who relaunched the Saint-Étienne brand using the original stills from HSE but relocating them to Simon (ageing remained at the Habitation), adding snazzy marketing and expanding markets.
  • Of course I’m not the first to mention the rhum. My good friend Laurent Cuvier (he of the now-retired poussette) mentioned it enthusiastically way back in 2019 on a distillery visit when he got a try way before it was released, and again in his 2023 Paris Rhumfest roundup. Serge, ever ahead of the curve, tried an earlier edition back in 2016 – it may even have been the first – and liked it to the tune of 86 points which for him, back then, was well nigh unheard of.

Original Hana Bay Premium White Rum (1980s)

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Jul 032023
 

Rumaniacs Review R-155 | 1010

By now we’ve looked at Hana Bay and its other incarnations like Whaler’s and Spirit of Hawaii from Hawaiian Distillers a few times (here, here, here, and here) and there’s nothing new to say abut it. It is no longer being made and the company bio is brief.

Hawaiian Distillers made Hana Bay rum from around the 1980s forwards and in 2002 it switched to being made in Kentucky by the brand owners at the time, Heaven Hill, who had acquired the brand from the Levecke Corporation in that year…though they may have just tossed it on the scrap heap, since I can’t find much that says it was made into the new century by them.

However, Hana and Whaler’s returned to Hawaii…Maui specifically, where Hali’imaile was founded in 2010 by a branch of the Levecke family and has its premises…I’ve heard they began making rum again in around 2014. Although the sugar industry, family connections and tropical climate would suggest it, rum is not actually their focus there – whisky, vodka and gin are, which is probably why their distillery makes rums of zero distinction. Hali’imaile’s claim to fame is to have worked to develop Sammy Hager’s Beach Bar rum, but that’s hardly an endorsement of the other rums they make and it’s been suggested that the Hana Bay wasn’t even made on Maui anymore. They don’t bother saying much about any rum on their website which may be an implicit statement about it, or simple embarrassment.

This rum is different from the Original Hana Premium (R-144) in that it is a white, with all that meant before (slight ageing then ruthlessly filtered to colourless blandness). So it lacks that pale hay colour of the Original, and the label is also not gold-edged but-silver edged, a sort of subliminal messaging as to what it is, if one is colour blind or too drunk to pay attention.

Strength – 40%

Colour – White

Label Notes – Silver edging (not gold), different medals from “Premium Rum”

Nose – Weak, wispy and thin. Acetones, pears, sugar water, yet mostly the sense one gets is of bitterly astringent alcohol. Some nail polish and the smell of plastic film stretched over new furniture.

Palate – It’s a rum with some bite. White fruits, sugar water, vanilla, coconut shavings. There’s an odd touch of brine here and there, but mostly one strains to find much beyond alcohol

Finish – Neutral spirit burn. One could as easily be tasting vodka with some added elements that remain difficult to identify

Thoughts – You can probably get more out of the nose and the taste if you have it first thing in the morning (as I did, to taste it for this review without anything getting in the way). That said, who would want to? There’s too little even with that, to make a sip worthwhile. Best to dunk it into a personal (or indifferent) cocktail experiment where you don’t want to waste a good (or even a real) rum.

(70/100)⭐⭐

 

Worthy Park 2013 5 YO Double Matured Rum (Cask Selection No.6 “Virgin Oak”) – Review

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Jun 302023
 

Worthy Park rums at any age just seem to go for the boundary, every single time – no matter how it turns out. The results are rums of consistently decent (or high) quality, day in and day out, and I rarely find a failure, a flea-bitten dog or an also-ran glue-factory candidate in any of them – and this goes all the way back to Rum Nation’s unaged white from 2014 (now matured into one of their regular five year old rums), or the Compagnie’s 2007 7YO and 8 YO released in 2015. All of which, for their time, shook the rum world with tremors of an incipient disturbance in the Force.

Since those early years Worthy Park has continued providing a fair amount of distillate for the use of third parties, while simultaneously developing their in house brands. These run the gamut from the entry level Rum Bar Silver and Gold (and overproof), to the 109, the Select, the Special Cask series (with various finishes or secondary maturations in porto, marsala, madeira, sherry etc), and the single estate aged rum, currently running at 12 years but likely soon to be older. There are even special versions like the recent Canadian release of the 2015 5YO, or the “Cask Selection” single barrel series. It can get a bit confusing sorting out all those “specials”, “selections” and “reserves” and good luck to anyone trying to make a collection of the lot.

For those who want a funky Jamaican alternative to the mellower mass-market Appletons or more rarefied Hampdens with their ever increasing series of limited collections, Worthy Park continues to provide good value for money, even for their more youthful expressions which they are experimenting with a la Foursquare. These limited editions fall under the Special Cask line – higher ABV, limited outturns, somewhat youthful, double maturations – and some time ago I picked up No.6 of their Special Cask Releases, of which I had already tried and liked the Oloroso and Marsala editions. This one was the usual pot still distillate, tropically aged in once-used ex-Bourbon barrels for four years, then matured a second time in virgin oak casks (not the slutty kind, I gather), which then provided 397 bottles at 55%. The back label says “casks” yet one wonders exactly how many (or how few) were needed for such a small outturn. Two, maybe?

Never mind though. The age of five years and that double maturation is what’s interesting, as well as the pot still distillate – one would expect the casks to be quite active because of their little-used nature and the heat in the tropics. Nosing it suggests that it works really well to get flavours to manifest quickly, because while somewhat hot to smell, it is also deep, dark and dour at first sniff…quite delicious. Pancakes and maple syrup, creamy unsweetened yoghurt and a lovely amalgam of honey, caramel, toffee, nougat and white chocolate. It may have been the casks, it just seems to me that aroma-wise the pot still sour funky fruits seem to have been kept away, though faint traces of pineapple, strawberries and overripe bananas and oranges do linger for those with long snoots; and these are joined by notes of salt crackers, gherkins and balsamic vinegar (one of those fancy ones, from figs maybe).

The absence of the funkiness is, on the palate, more striking, and would make anyone trying this blind to wonder whether it conformed to a particularly Jamaican profile at all. The strength is solid and bearable at 55%, no worries there; it starts off with traditional notes of caramel, toffee, light molasses and vanilla, before segueing into some olives and brine, a touch of sweet soya, and a subdued panoply of dark fruits – prunes, plums, blackberries, that kind of thing. Tucked in way at the back are the oddballs, of which I wish there were more – some iodine, charcoal, cooking herbs and lemon. Nothing overbearing, just really interesting, and set off by a pleasant, long and dry finish redolent of aromatic pipe tobacco, red wine, brine and some sour red grapes.

It’s really quite impressive what Worthy Park has done with a mere five years of ageing, and shows why they have developed the reputation they do – to the extent where a friend of mine in Saskatchewan asked me to get a WP Canadian-only release for him (same age and lacking any ageing- or finishing-flourishes) even though it exceeded his normal budget for such things. The tastes are solid, the aromas are well integrated and if it’s a bit hot and rough around the edges and doesn’t sport anything seriously original, it’s still a surprisingly varied and interesting rum. At the time when I bought the bottle everyone was going apesh*t over the just-released WP 109: me, I shrugged and reached into the slightly more recent past to get this one, and still think that while both are good, this is the better buy.

(#1009)(85/100) ⭐⭐⭐½

Other notes

  • Of course, as soon as I saw “No. 6” I couldn’t let it rest – which ones were 1-5, right? I started a list of the Special Cask Releases but the numbering scheme and inconsistencies of label-naming have thus far defeated even a mind as organised and agile as mine: there are too many gaps and similar names to make the list exhaustive (I’ve sent a note to Zan Kong to assist). But here’s what I came up with:
    • Special Cask Release #8 | 52% | 2013-2018 | 2-4 YO | Quatre Vins | 1318b
    • Special Cask Release #7 | 55% | 2013-2018 | 5 YO | Oloroso
    • Special Cask Release #6 | 55% | 2013-2018 | 5 YO | Virgin Oak | 397b
    • Special Cask Release #4 | 58% | 2013-2018 | 5 YO | Madeira
    • Special Cask Release #3 | 57% | 2013-2018 | 5 YO | Sherry
    • Special Cask Release #x | 59% | 2012-2017 | 5 YO | Oloroso
    • Special Cask Release #x | 45% | 2010-2020 | 10 YO | Port
    • Special Cask Release #x | 45% | 2010-???? | 10 YO | Madeira
    • Special Cask Release #x | 60% | 2012-2017 | 5 YO | Marsala
    • Special Cask Release #x | 59% | 2008-2013 | 5 YO | Oloroso | 428b
    • Special Cask Release #x | 56% | 2008-2017 | 9 YO | Port | 585b

Chalong Bay LMDW Antipodes Collection Lightly Aged Rum (Thailand) – Review

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Jun 262023
 

“Asia may be the next region to discover for rummies,” I wrote back in 2018 when introducing audiences to Chalong Bay for the first time, and nothing between then and now has caused me to significantly alter that off-the-cuff prognostication. Already, back then, we were seeing interesting (if not always world-beating) rums from Tanduay from the Philippines, Mekhong from Thailand, Amrut from India, Sampan from Vietnam, and Laotian from Laos. Australia was ticking along under everyone’s radar, the Pacific islands were just getting more well known, and of course there was always Nine Leaves out of Japan.

Not long after that new companies and new brands began to sprout up and become better known through exhibitions at rum festivals all over Europe: rums from artisanal companies like Renaissance (Taiwan), Mia (Vietnam), Naga (Indonesia), Samai (Cambodia), Issan (Thailand), Mana’o (Tahiti) rubbed shoulders with older and more established — but still barely known — brands like Teeda and Cor Cor (Japan), Old Monk (India), Kukhri (Nepal), Laodi (Laos), and Sang Som (Thailand again). This is what I mean when I remark that poor distribution and a fixation with the Caribbean sometimes obscures the seriously cool work being done elsewhere, and if it weren’t for an occasional indie release, we’d never even hear about some of them.

But I digress: Chalong Bay is one of the relatively new companies out there, founded in 2014 by a pair of French entrepreneurs from named Marine Lucchini and Thibault Spithakis who saw Thailand as a good place to start a small artisanal distillery. They sourced a copper column still from France and went fully organic and all-natural: no chemicals or fertilisers for the cane crop, no burning prior to harvesting, hand harvesting, and a spirit made from freshly cut and crushed cane juice with no additives, sourced from local farmers from around the region they operate – Phuket, a tourist town on a spit of land jutting into the Andaman sea (the distillery is just south of the town of Phuket itself).

When last I looked at their rums, there wasn’t a whole lot of variety in the lineup. Little or no aged juice, a white and some infusions and that was it. Nowadays Chalong Bay sports three distinct lines – #001, which is the original pure unaged white rum at 40%, #002 the “Tropical Notes” series which is vapour-infused flavoured white rum (lemongrass, Thai sweet basil, cinnamon, kaffir lime are examples), and #003, a spiced variation mixed up with some nine different Asian botanicals. What their website doesn’t tell you is all the other stuff they make and which was on display at 2022’s WhiskyLive in Paris: a 2YO aged version, two different unaged whites (one wild yeast version with longer fermentation time, and another one at 57%), and this one, which was released by LMDW for their “Antipodes” collection last year – a 20 month old 62.1% growler (which is also called the Lunar Series, and represented in 2022 by the tiger on the label). It came from two ex-bourbon barrels aged in France (not Thailand), so somewhat limited, though the exact outturn is unknown…I’d suggest around a thousand bottles, maybe a shade less.

That strength is off-putting for many, and with good reason – north of 60% is getting a little feral, and this cane juice rum is no exception — it’s snarly, gnarly and ugly and it doesn’t much like you. Behind all that aggro, however, is a full service agricole taste smorgasbord, plus a swag bag of gleefully provided extras. It starts off with brine, olives and sugar water and that colourless sweet syrup they sometimes put into some concoction at Starbucks. There’s a a nice scent of hummus with unsweetened yoghurt and olive oil (and a pimento or two), but all that’s required here is a little patience: soon enough we get sweet deep fruits – strawberries, apricots, pears, raspberries, ginnips, kiwi fruit, and peaches and cream. Stick around long enough and citrus-like sodas like Sprite or Fanta make their appearance…and, even a faint tinge of mints…or mothballs.

Well…okay. It’s interesting for sure, and it is deep and strong, if a little arid. The taste is like that as well: sharp, dry, clean and fierce. It tastes initially of sugar water, soda pop, coconut shavings, combined with a flirt of vanilla and as it opens up we get crisp fruits, some light toffee and more of those pale, easy going fruits like pears, papaya, melon and white guavas. Some water is good to have here, and I’m sure it would make a banging daiquiri. The palate is the sort of thing that gives a bit more if you stick with it, and the finish is equally tasty (as well as being long and quite dry), without actually introducing much that hasn’t passed by already.

Overall, this is a rum that’s got a lot going on, is very tasty and a joy to smell. It reminds me of the O Reizinho we looked at last week, with some of that same dichotomy between the youth and the age: the two sides coexist, but uneasily. Recently I’ve tried a few rums that first made their bones as unaged unapologetic white beefcakes – clairins, the new Renegades, the Reizinho, etc – and were then aged a smidgen and released as sub-five year old rums (Rum Nation also did that with their first Jamaican white, you may recall). And while most are good – as this is – almost none of them have vaulted to the next level and blown my socks off…at least not yet.

The new and the original is always worth trying, and Chalong Bay has been on my radar for quite a while: what they have managed to do here for LMDW is just a few shots shy of spectacular. White rhums are admittedly something of an acquired taste, and maybe this rum will not find favour with a global, mellower audience which doesn’t eagerly or willingly (let alone deliberately) walk into a face-melting exercise in spirituous braggadocio. Still: I think this is one hell of a rum, showing the heights to which a minimally aged white can aspire if not filtered to death or overly messed with — and if on this occasion it doesn’t quite make the peak, well, it comes damned close.

(#1008)(85/100) ⭐⭐⭐½

That Boutique-y Rum Co. O Reizinho Rum (Batch 3) – Review

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Jun 192023
 

Some rum independents1 just have a certain…something. A kind of vibe, a sort of cool marketing pizzazz and reputational cred that sets them apart from the increasing number of such companies crowding the marketplace.

It’s a varied sort of thing: sometimes it’s a colourful and interesting owner or brand rep, like Mitch Wilson, Josh Singh, Karl Mudzamba, Eric Kaye, Luca, Fabio or Florent Beuchet. Other times it’s because of really good rums that fly under the radar, like Velier in the old days, or Tristan Prodhomme’s L’Esprit range, the one-off release of Stolen Overproof. And at other times it’s an unusual, even striking, bottle or label design, such as the original frosted glass bottles of the first Renegade rums, the Habitation Veliers with their informative label and delicate watercolours, the beautiful B&W photography of Rom Deluxe’s “Wild Series” or the superb minimalism of El Destilado’s Oaxacan rums.

Not many indies play in all three areas: those that do are assured of eyeballs and mindspace way beyond their actual market footprint, and here we are looking at a rum from one of them, That Boutique-y Rum Co. This offshoot of Atom Brands (which runs the Masters of Malt online shop in the UK) is almost like a masterclass in pressing all the marketing buttons at once. For one, they have a strikingly visual label ethos, having contracted with the artist Jim’ll Paint it, who includes factual information, easter eggs, sight gags and an irreverent sense of humour into all his brightly coloured designs. For another, they are repped around the place by the enormously likeable and knowledgeable Pete Holland (who also talks up Foursquare in his spare time when Richard can convince him to come in off the beach) — in a nice meta-twist, Pete is also on quite a few of the bottle labels himself. And thirdly their rums cover a wide gamut of the world’s most famous distillery selections (plus a few off the beaten track), many of which are really quite good.

Such an example is this rum, from the evocatively-named Madeiran distillery of O Reizinho (the name means “Little King”, “Kinglet” or “The Prince” depending on your translational tool), which some might recall fom when we met the rum before as Batch 1 which was released in 2018. Batch 2 was similar in that it was also an unaged white but with the proof jacked up to 57% and here, with Batch 3, the strength remains at 57% but it’s been aged for nine months in ex-Madeira casks, hence the bright gold colouring. Other details remain constant: cane juice, about a week’s fermentation, pot still. It can legally be called an agricole.

Even nine months’ ageing can produce some variations from the pure vegetal background of an unaged white going on all cylinders — but that does not appear to be the case with Batch 3 because if you close your eyes it could just as easily be one of those clear little monsters. Holy smokes, is this rum ever pungent. It exudes a sharp breath of vegetal, funky rumstink right from the start – fruits going bad in hot weather, the chewing gum-flavoured bad breath of a furious fire-and-brimstone street preacher who doesn’t keep his distance (I wish I could tell you I made this up…), sharp strawberries and pineapples, green grapes, brine and pepper-stuffed olives. There’s some light citrus and watermelon cowering behind these, and some odd smells of what can only be described as potato starch in water, go figure, plus a hint of coconut shavings, ginger and lemon zest.

The palate is more balanced and dials down the aggro a fair bit, which is welcome. It’s warm and sweet (not too much), tastes of sugar cane sap, mint, olives, brine, olives with a background of pine sol, lemon, and hot cooking oil just at the smoke point. There are a few stray notes of green bananas, black peppers, vanilla and those coconut shavings. You can still sense the funkiness underlying all this – pineapples and strawberries show up, as well as soft squishy overripe oranges – but it handles well, leading to a finish that’s medium long, no burn, quite warm, and brings each taste back to the front one last time for a final bow. Some brine, pine-y notes, olives and oranges, with softer vanilla and banana and coconut and nail polish. Nice.

So, what to say here? It’s different from the rums we usually try, enough to be interesting and pique our desire for a challenge. The strength is completely solid – it might be off-putting to some so a few drops of water might calm things down to manageable levels. The combination of sweet and sour and salt is good; what makes this score slightly lower in my estimation is the ageing itself, because it transforms the rum into something subtly schizophrenic, that’s neither fish not fowl, neither quite presenting the crisp clarity of an unaged white brawler, nor a more modulated aged rum whose rough edges have been sanded off. Oh, and that Madeira cask in which it was aged? Anonymous at best.

That said, the rum is nicely balanced, smells great (after you get past the preacher) and tastes decent. It’s a well done product and overall, if I did prefer Batch 1, that’s entirely a personal preference and your mileage might vary. At the end of it all, what all these O Reizinho rums do is keep the flags of cheeky insouciance and reputation for interesting rums — which have been a hallmark of TBRC since their establishment — fluttering nicely. And that’s good for all us rum drinkers who want to go off the reservation on occasion.

(#1007)(84/100) ⭐⭐⭐½

Other notes

  • It’s a little unclear which the rum actually refers to, since in 2018 TBRC released a 3YO aged batch #1 of 1936 bottles at 52.6% and with a label design pretty much the same as all the others. So there are clearly two streams of these O’Reiz releases — one aged, one not — whose labels might easily be confused: pay close attention to what you’re buying with them.

Ron Bacardi “Select” Rum (Puerto Rico)(1990s)

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Jun 162023
 

Rumaniacs Review #154 | 1006

In this series of Rumaniacs reviews (R-149 to R-154) we’ve been looking at a set of Bacardi rums from the 1970s to the 1990s that were all part of a small collection I picked up, spanning three decades and made in Mexico and Puerto Rico – they display something of what rums from that bygone era was like, and in this final review I’ll sum up what few observations that can be made.

Preamble – The Select is a successor to the venerable “Black” or “Black Label” or “Premium Black.” Some of these labels were retired in the 1990s, although it would appear that some continued to be made concurrently for a while, and labelled as such in separate markets (a new version of the Black was reintroduced in 2014 in the UK, for example, similar to the one I reviewed back in 2010). The Select was aged for around four years and also made in charred barrels like the Dark editions then were, and the Cuatro is now; and while a search around the online shops shows it remains sporadically available (Rum Ratings has recent commentaries on it), it has definitely been discontinued and folded into the Carta Negra rebrand. The exact date is a little tricky – the last reviews and commentary online about it seem to all date from purchases made pre-2010, and if neither the Rum Howler or I have it in our early reviews then it’s a fair bet that by the turn of the first decade, the Select was dead and gone.

Strength – 40%

Colour – Dark Gold

Label Notes – Produced by Bacardi Corp. San Juan, Puerto Rico

Nose – Honey, caramel, coffee, chocolate, toffee, nuts, a reasonable helping of dried fruits. Raisins, prunes, dates. Licorice and some woodsy notes, quite nice. Could hold its own in today’s world and one can see the iterations of the Black come together into something slightly newer, and incrementally better.

Palate – Also quite good compared to others. Coats the mouth nicely with brine, caramel, coffee, mocha, nougat and some almonds. Bitter chocolate, smoke, leather and honey. One thing I liked about it was that vague sense of the plastic and leather and vinyl of a cheap mid range new car owned by Leisure Suit Larry. It’s not entirely successful but does add a little character, which too many Bacardis don’t have at all.

Finish – Short, warm and breathy. Mostly brown sugar and caramel with the slightest nudge of lemon zest.

Thoughts – One wonders if giving it a score of 80 (which it deserves) is damning it with faint praise. but after so many of these Bacardis I really gotta ask, is too much to hope for something more? The rum is well done and it’s the best of the lot, but really, I was left wanting a larger helping of the potential this suggested it had, but never delivered.

For that, I think I have to go either further back, or into the modern era.

(80/100) ⭐⭐⭐

Opinion – Summing Up Six Bacardis

Bacardi has always hewed to the middle of the low end road and focused on their core competency of making their various blends, until recently when they started putting out rums with real age statements; the Ocho and Diez are quite capable near-sipping rum experiences, for example. Even the 16YO is beginning to expand the range of the Bat’s capabilities into the high end, though few reviewers have anything good to say about the brand as a whole, or much to say about the company’s rums at all (which I think is a mistake).

These six early rums (and some others I’ve looked at over the years) make it clear why Bacardi has the reputation it does — or lacks one. Unlike most major companies, whose rums from forty or fifty years ago were distinct, unique and often fascinating essays in the craft, and which gradually moved towards a more approachable middle, with Bacardi the opposite seems to be the case. Their earlier rums from the 1970s to early 2000s were mostly uninspiring, flat, mild, not-that-tasty mixing agents which barely moved the needle in a cocktail’s taste (often they were adjuncts to the fruit and mixes) and certainly never induced as much as a quiver in people’s minds as sipping rums. They were made that way and they stayed that way

And that was the (mildly) aged rums – the white rums were worse. Compared to today’s robust and muscular white unaged Blutos from anywhere on the planet, Bacardi’s whites, never mind their title of “Superior” were and are picking up footprints, and considered mostly filtered anonymous crap, closer to vodkas then real rums. Few have anything good to say about them, and almost no writer I know of has ever bothered to run them through the wringer.

The characteristics these six rums demonstrate, then, are not new phenomena but have been so for a long time. “You got to go back a lot further than the 1970s to find a decent Bacardi, “ remarked Richard Seale when he read one of these mini retrospectives. I have taken his implied advice and started sourcing the oldest Bacardis I can find from pre-1970s era sales, so one day – hopefully not too far from now – I can provide another retrospective of six more from even further back, to either prove or disprove the assertion.

But that’s going into the past. As I noted above, as the years moved on — and as the retrospectives’ incrementally improving scores suggested — the mainstream Bacardi rums actually started getting better. The Select was quite nice, I thought, and today’s Carta Negra, aged editions, and even the Facundo and Single Cane series, show a company that is slowly, incrementally, even reluctantly, branching out into profiles that are more interesting, and into areas others have colonised but which perhaps may now profitably be copied. We may be living through an era which future writers will see as the renaissance of the house’s reputation for real quality, not because they’re the only ones making any (as they were back in the day), but because they really have improved…however marginally.

Supplementary Reading

I consulted some books regarding Bacardi’s background to prepare for this addendum, as well as search for bottling and labelling history (mostly without success). There’s no shortage of the history, but not a whole lot about labelling or branding – and company websites are almost universally silent about this kind of thing. Matt Pietrek’s recently published book Modern Caribbean Rum — which will surely go down as one of the most useful and indispensable rum reference works of our time — helped a little, and I enjoyed the historical works of Bacardi and the Long Fight for Cuba (Tom Gjelten) and The Rise of Bacardi: From Cuban Rum to a Global Empire (Jorge Del Rosal)…that said, not much on the evolution of their blends and brands and labels.

Dr. Sneermouth’s dismissal aside, Google image searches did help, as did that great Czech site Peter’s Rum labels. Older reviewers from Ago, whose names and sites few now recall, also fleshed out some plot points of the short series: The Pirate King wrote an undated but surely pre-2008 review of the Select; and so did El Machete, in 2007, when he penned a very unfavourable opinion on it. The Fat Rum Pirate wrote a small piece on the Bacardi Black in 2014, as did I back in 2010. It’s from reading and dating such reviews that some information can be gleaned, but even here, there are limits…which of course is why the Rumaniacs exists to begin with.

 

Bacardi Superior “Premium Black” (Puerto Rico)(1970s/1980s)

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Jun 142023
 

Rumaniacs Review #153 | 1005

In this series of Rumaniacs reviews (R-149 to R-154) we’re looking at a set of Bacardis from the 1970s to the 1990s that were all part of a small collection I picked up, spanning three decades and made in Mexico and Puerto Rico – they display something of what rums from that bygone era was like, and the final review will have a series of notes summing up what few conclusions we may be able to draw.

Although some online references to the rum suggest a 1990s dating, the “Premium Black” is older, introduced much earlier: it was already a fixture by the mid 1980s. The diagonal red label design was discontinued in 1980, but let’s be conservative and give it something of a window around that date.

The Black — or more precisely, the ‘dark rum’ style it represented — seems to have gone through a number of changes over the years as its makers appeared not to know what to do with it (except maybe find a dark rum mixer for people to play with): it was variously called Ron Superior Premium Black, simply “Black”, Carta Negra, Superior Dark, issued at anywhere between 37% to 40%, and in all cases the dark colour was advertised as being imparted by heavily charred barrels, and, more recently, by caramel colouring.

Nowhere is the age mentioned, which seems to be a thing with Bacardi until a few years ago – perhaps because they blended like crazy, NAS was fine and they never felt it to be necessary until they twigged onto to the potential value of a real age statement when the 8 YO became a big seller. In the absence of anything better I’ll suggest that it’s a youngish blend of rums under five years old, but more than that I wouldn’t venture.

Strength – 40%

Colour – Dark Gold

Label Notes – Produced by Bacardi Corp. San Juan, Puerto Rico

Nose – Very nice. Say what you will about The Bat (and a lot has been), their low end rums are consistently of better than average quality for their (heavily and illegally subsidised) prices. The nose is quite good, here: Danish cookies, caramel, toffee, honey, all the hits, plus vanilla and coconut shavings. Citrus, coffee, well polished leather…nice, if not new.

Palate – Sweet, smooth and war. Again, little that we have not already tried. Caramel, toffee, salt butter, vanilla ice cream, a squirt of lemon juice. Traces of flowers and honey trail behind all this.

Finish – Short, warm, aromatic. Pipe tobacco, florals, toffee and vanilla

Thoughts – Overall it’s nice and better than the four we’ve reviewed thus far. So what? It’s being damned with faint praise, is all. After it edges towards a more intriguing profile and the tantalising sense of something new, it retreats: one is therefore left with a sense of frustrated disappointment, at a rum which had potential and then returned to the safety of what was known. Too bad.

(78/100) ⭐⭐⭐

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