Rewinding 2023: The Year in Rum

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Jan 052024
 

Speaking from my solitary spot in the rumiverse, 2023 was in many ways a year of challenges and changes and oddly enough, also of maintaining the status quo and holding the line. It was an exciting year with many new experiences and many new rums, and while I could not attend quite as many festivals as I might have preferred — or met as many friends, colleagues, aficionados and rum people as I wanted to — in many respects the year was a success on other levels and I really can’t complain except for one thing: I didn’t get to taste enough, or write enough. All this while the rum world was expanding and generating ever more new and fascinating branches and going in some interesting directions.

So here’s my observations on the state of the rumiverse, and my commentary on emerging trends and some interesting issues that popped up over the year.

Personal

For those who know something of my vagabond nomadic existence, the big event of 2023 was that after ten years living and working abroad, I returned with my family to Canada, leaving behind a stash of rums in Europe which — in spite of much begging, pleading, negotiating or even outright conniving — had to stay there because the duties and tax levied on shipping such a huge collection were simply unaffordable. One of these days I’ll figure out what to do with it, I guess. 

Happily, the decade away showed me that at least Alberta (if not other provinces) began to get a pretty good rum selection, often from abroad but also from Canadian producers. Admittedly we get only the most occasional Velier rum, and none of the Foursquare ECS series; most of the indies are absent, agricole availability remains weak and juice from the Far East, Taiwan or Australia are wistful daydreams; but enough distillery and independent bottlings are now being seen that one can reasonably pick up a cask strength rum from Canada, Europe, the Caribbean, South America, Japan, and even the odd American edition, with some sleuthing…a high point for me was finding the Japanese Teeda 21 YO, for example.

On the flip side, what with trying to get professional, family and social life back into order, it made writing harder; a lot of that was just finding the time and energy to keep it up. The level of written output maintained for so many years – two reviews a week, essays, opinion pieces, articles and what have you – declined, and so for 2023 I only wrote 86 reviews (vs 88 the year before) even though I travelled less; wrote no published opinions (though quite a few unpublished ones), made no new lists, posted no essays. The Key Rums and Makers series languished somewhat for lack of time to do the deep dives they require: they limped along. And there were at least regular updates to several reference posts which I like keeping an eye on: the Strongest Rums of the World, the Guide to Online Resources and the Annual Global Rumfest Schedule, all of which I think are really useful, and which should not be left to become dated. I remained active on Reddit and posted a few longform comments, but let’s face it — the reduction in output was marked. This was and is frustrating because there are a lot of things I want to research and document more deeply, and the hope is that in 2024 as things settle down I can resume a better output and address these.

Other stuff

Being able to interact with people in an environment where alcohol was not illegal — which is to say, outside of a rum festival environment – was also something I had not realised I missed so much during years of enforced teetotalling. People could actually come over and taste with me. I could attend a tasting, and get a bit of a buzz on, talk to interesting people, meet new ones. The New Renegade tasting run by Jane Nurse at Willow Park was a great evening, and I reconnected with all the fun people at Kensington Wine Market (especially when they had a rum tasting of their own). Mitch Wilson passed through on his world tour, and I attended his Black Tot session in Edmonton; I met Karl Mudzamba of Bira! when he came to Calgary and had an awesome afternoon riffing about the subject with him and some friends. And having Logan, Dwayne, Carter and Neil come over to share their finds and damage my shelf on a weekend afternoon was just a great experience. That said, the store people at major emporia almost totally ignore this category and know little about it, nobody outside the extremely small circle of rumdorks in Western Canada has a clue that there even is such a reviewer as the ‘Caner, and so the obscurity that I began with has come full circle.  C’est la vie.

Mitch of Black Tot and the Krzysiek (the Rum Explorer), Berlin 2023, on the cruise….

With respect to rum festivals, well, those had to be chosen carefully and it was with real regret that I passed on Paris for their major events in March and October and had to limit things to the TWE and German rum shows, which was a decision driven by their being a week apart so attending both was feasible. They were great though: going on a nighttime rum cruise in Berlin with Matt & Carrie, Mitch, the Colours of Rum crowd, the Rum Explorer and Mrs. Caner was an event of which I will retain fond memories; I met up with Alex of the Rum Barrel, Steve Magarry from Oz, Dawn Davies, Dirk Becker, Pete Holland, the Skylark boys, Kris Van S., the UK rum-loving crowd, and of course the UK rum-making crowd from all those amazing little distilleries up and down the country. Overall, I just had a lot of fun walking around and talking to people.

Unsurprisingly, my new location almost demanded that my focus on which rums to review be shifted again, as they already have several times. My desire to try more rums from Australia was temporarily sated (though I look forward with real eagerness to writing about the 2023 Advent Calendar), and I have a backlog of rums from new distilleries from the UK to write about. I lack access to the best of the newest that’s out there – in that respect Canada has not really changed – but on the flip side this leaves me free to spend some time looking at what Canada itself has to offer. For the most part, my initial forays have proved uninspiring – especially among the white rums – but there are glimmers of light in the darkness. Romero and Ironworks demonstrated real quality, for example, and I know there are others to be found and written about.

Passing 1,000

Another event of some note was, of course, that the ‘Caner finally hit that once-unthinkable milestone of the 1,000th review. You have to understand what that meant to a guy who, when he started, once thought that making it to a hundred was cool beans…and didn’t even think there were a thousand rums to taste (let alone that they could be sourced). I’m not the first to get there – Serge Valentin was and remains way ahead (as I write this in the final days of 2023 he’s closing fast on 2000 rum entries) and I’m of the firm opinion that had Wes Burgin (The Fat Rum Pirate) not taken a leave of absence from the reviewing gig he would have gotten to that stat next since he wrote and posted fast and more often. But you’ll forgive me for being just a little proud of the accomplishment. The enormous catalogue of essay-length reviews, none of which was phoned in or just dashed off, all of which I can stand behind, has proved to be a consumer reference tool as useful in it own way as any book out there; and hardly a week goes by when someone doesn’t ask about a rum from decades ago which now only lurks on those sometimes obscure and forgotten posts. Tasting notes go stale within a few years, but as snapshots of a moment in time the background details and surrounding context do serve a useful function to laypeople now getting involved in the field…and this is why, although I think the Key Rums series is important, my real love is given to the Rumaniacs, started so many years ago in Paris.

Anyway, as an aside: when I began approaching the milestone I wanted to write about something very special. I sent out an exploratory note to Luca Gargano in Genoa to see if there was anything I could raid his legendary warehouse for, but that got nowhere. And seeing how occasionally, very occasionally, Richard Seale puts out a two- or three-bottle extraordinary release for worthy causes, I seriously considered approaching the man and asking him what could be done…but couldn’t find the courage (or the arrogance to pretend it was a huge deal to anyone except myself). Yet, as luck and a penchant for sniffing around liquor stores would have it, one day I found that amazing Lost Spirits Jamaican rum from 1976 gathering dust (for two freakin’ years!) in an Edmonton shop, and after thinking hard about it for a fortnight, ended up getting the bottle, it became Review #1000, and never regretted that for a moment – it’s now another one of those rums for which I need a special occasion to share with others.

Developments in the Greater Rum World

With respect to the rumiverse generally, here are few observations I made throughout the year.

For one, the number of independent bottlers just keeps increasing every year, and it seems like each turn around the sun brings a new challenger out to the front, in a way that just excites people’s interest and ignites their enthusiasm.  In past year we had the Companie, 1423, Nobilis, Bira!, Rom Deluxe, Valinche & Mallet, TBRQ, Dram Mor, Nectar of the Daily Drams, Swell de Spirits, Rum Sponge and others, and I don’t think it’s wrong to say the Polish company Colours of Rum was the one people were looking at in 2023, if the scuttlebutt, social media commentary and sheer visibility factor is taken into account – certainly they seem to be all over the place these days and the rums they select are damned fine. Holmes Cay is also of note: they made waves mostly in the States and now have an increasing presence in Europe as well (especially with that thundering duo of the uber-aged pot still Foursquare rum and the Grand Arome from Savanna they came out with).

Alas, we lost sight of Sangar from Liberia, and I heard Toucan from French Guiana folded its tents which is a shame and a loss for all of us. Mim in Ghana has changed hands I think; fortunately there’s a fair bit of their juice floating around Europe. Nine Leaves in Japan is having some difficulties and I don’t think they’re doing much right now, and Moscoso in Haiti is using others’ facilities to make their klerens. As always we have losses to offset the gains.

Concurrent with all that, are a plethora of new and small distilleries emerging from around the world. In the UK we saw Retribution, Ninefold, Outlier, Dropworks, J. Gow and the Islay Rum Company take on greater visibility (they were founded in previous years and I met many in 2022, but they deserve mention again here). Matugga out of Uganda is going strong in a new direction. Australian distilleries like Killik, Tin Shed, Husk and Beenleigh began to be represented more in the indies’ repertoire, and none too soon, because a raft of others making rums of equal quality is snapping at their heels and I’m convinced we’ll see many more cross our sightline in the years to come (and none too soon).  The Asian scene remained quiet and I can’t say I saw much from Sampan, Vientiane or Issan on the festival circuit, but I know they’re all still there so maybe I just attended the wrong festivals and didn’t shop enough.

With the pretty half of Renaissance Distillery – TWE Rumshow 2023

If I had to single out a single distillery for kudos — outside the indies, the Aussies or the New Brits (and I loved them all) — it’s going to have to be Renaissance out of Taiwan, whose single cask, full-proof, sub-five year old rums were simply astonishing, all of them. Their coming out party was at the TWE Rumshow in July and I consider myself fortunate to not only meet the husband and wife team and their sons (same age as the Little Big Caner) but to attend their masterclass and find out more about what they went through to get to this stage….sort of like toiling for a decade to become an overnight success. I know they brought over their best half-dozen to wow us proles, but nobody can make six rums that good without knowing exactly what they’re doing.

And this brings me to an observation I had first made to myself a year ago, thought was premature to state in 2022, which now seems to be appropriate: young rums we would not have looked at seriously before have started to become really damned good. We are conditioned to look for big numbers and multi-decade old rums and yes, those will always be fine and expensive and command our desire.  Yet consider how many rums ten years or younger – even five years and below – have crossed our paths in the last few years and which enthralled, wowed and out-and-out impressed us. Renaissance was one, the Australians and Brits showed us a bunch of others, and even the various blends coming out of more established distilleries around the Caribbean are showing a serious uptick in quality and appreciation. My friends in the whisky world groused many years ago that first the distilleries and blenders made a big thing of “age is everything” until aged stocks ran low at which point they switched the mantra to “age isn’t everything” in their marketing.  Perhaps the same thing also happened in rum, but the amount of new distilleries selling really fantastic younger rums to make cash flow suggests that our little corner of the spirits world may simply be better at making such elixirs.

Arminder, the gent behind Rum Revival, (c) Rum Revival Instagram feed

Online Resources

If you were to consider only website-based reviewers you might think the writing gig is one of diminishing interest and output. I have come to the realisation that this is not so, it’s just that the format and platform and methodology has changed. The rum writing and reviewing game is as vibrant as ever, one only has to look elsewhere.

Some years ago I commented on my dissatisfaction with the increasing prevalence of the “short form” review model (you could argue Serge Valentin popularised if not actually created it), whereby quick, tasty little McNuggets of reviews are written, tasting notes are briskly and succinctly provided and a score assigned. I felt – then and to some extent now – that bereft of context and without placing of a rum in its larger universe, with no provision of some historical or other background, such reviews may be quick to write and lend themselves to building a fast library of tasting notes, but are not always as valuable in the long term. However, in all the ensuing years, the trend has continued and it’s time to stop whining and simply accept that this is the way the world now consumes information. And indeed some of these little reviews, which are almost always platform-based on Instagram, TikTok, YouTube or even FB, are pretty good, with the subreddit /r/rum being the best of them all, and Instagram coming right behind it.

It’s not just written micro-reviews either. Other formats are becoming more prevalent. A new short-form video reviewer I like, Arminder Randhawa, started his Instagram feed and YouTube channel “Rum Revival” in 2022; and 2023 is when he really picked up a head of steam and became much more well known. I met him at TWE Rumshow in July and he’s pretty much the same as he is in his videos: fun, pleasant, engaging. In his videos he is crisp, informative and has good editing chops – his presentations really move along and unlike some others, eschew gimmickry, stay resolutely focused and on point which is why he can get away with very short ones. 

Older stalwarts like Steve the Barman (on YouTube) remain fixtures on the video scene and almost makes me want to try a spiced rum on occasion (he lives in hope). His philosophy is simply that somebody needs to talk about these bottom feeders as well and so he does it, with a blend of enthusiasm and fast talk that is really fun to watch. He has not changed my mind so far, but then, he doesn’t need to. And a hat tip to Ready Set Rum in the USA who has much fun with his friends and rums as he ever did. All three of these made the Rum Raiders “Five Most Influential Rum YouTube Channels of 2023” list – along with Nia of My Rum Diaries and the duo of Roger and Robert of Just Drinking.

In any event, what I did not see as clearly then but which has slowly come into focus, is that such visual or short form reviews are part of the third internet generation of creative endeavour.  This is a generation of creatives which moves a lot faster, attracting a cohort of the consuming audience whose attention span is a lot shorter and probably skews younger. Thousand word essays are passe, reading is so yesterday, and it’s crisp little reviews that make up the bulk of the reviewing ecosystem these days, including the video reviews and podcasts that have become more popular, and this is where I should give a loud shout out to the pair of Will Hoekinga and John Gulla who run that always excellent biweekly podcast The RumCast, which for me is required listening even when I disagree with them. With the exception of Steve and Ralfy who are in the UK, they serve a primarily American audience (and this shows if you know what you’re looking for), but all have a reach far exceeding that and should not be ignored.

A quick roundup of the others around the world: the UK rum reviewing scene has tilted and the three long time resources of Rum Diaries Blog, Rumshop Boy and The Fat Rum Pirate have ceased writing. They remain active on social media and the general rum community but hardly review any longer. Into their place have stepped others. Alex of the Rum Barrel is one of the best: he is a bartender at Trailer Happiness and you sort of wonder where he finds the time to be so prolific; his UK rum distillery tour is an example of the passion and breadth he brings to the subject. Another is Stuart, who runs the Secret Rum Bar and is a short form multi-bottle reviewer in the vein of Single Cask Rum and WhiskyFun. He takes horizontal or vertical tastings as his schtick, and it’s always a good read. Sandor over in Hungary must come in for mention, as he is a long form writer who writes in Hungarian and one of a kind over there, single handedly fighting to get rum some recognition in Eastern Europe. 88 Bamboo represents Asia in fine style and I look forward to the day I can meet their editorial and writing team. Nothing in Australia that I know of (which remains a shame), and Africa and South America remain silent (or at least unknown to me). In the USA, it’s mostly rum clubs (like Austin or Memphis) and reddit contributors with ancillary websites that churn out content these days, and none have made a larger impact outside their region so far as I can tell, though I usually read them all.

The Soapbox Commentary Section

It was with some relief that I observed that to some extent, the vituperation that so characterised 2019-2021 online discourse died down — at least a bit — as COVID receded and the great social movements the world experienced took a break, as they inevitably do – until the next crisis. 

But by no means are any of the issues gone: they’re sleeping, not dead and it seems like people just need something to get them fired up when things gets too quiet. Dosing and disclosure remain on the docket and reliably come up for rancorous discussion every few months on some platform or the other. A fair amount of people who regularly dive into this subject cheered when another lawsuit was filed against a multinational for bad label design related to its ageing, without ever bothering to actually check what the laws really require and what will very likely happen (which is nothing).

The Ministry of Rum FB group, one of the largest social media rum clubs, became a cause célèbre for a while. The issues that got people sharpening their digital codpieces were a combination of  a change in the ethos of the group (to a less adversarial, more inclusive — but also more dollar-centric and monetised — track), the treatment of existing mods/admins, and the seemingly arbitrary removal or banning of those who posted controversial opinions and commentary, without warning. This flashed in the pan until those who it affected (unsurprisingly, this was mostly the same ones who comment the most about all the usual flashpoints) departed the group en masse and immediately found more congenial FB homes. I genuinely didn’t approve (or see the point) of either side’s high handed actions given how many options each had, but there’s no question that the cesspit that the MoR had become is much less brutal now…at the expense of a certain Darwinian character it once held. Not everyone appreciates the change, probably because there are now limits where before there had been none.

The long standing issue of the Barbados and Jamaica GI remains unresolved, and continues to elevate rhetoric and blood pressures in equal measure, even as the spillover to MF / Plantation continues apace on social media.  I find nothing but a raging desire to be right, to shut down dissent, and to target favoured enemies in petty vendettas in most of these posts, and have almost completely disengaged from any discussions on the subject, or even reading them, because how many times do you have to hear “Plantation is sh*t” before you get it? The GI is of great importance and I’m personally behind a strong version endorsed by Foursquare, SNA and Mount Gay (the most recent version of which most commentators have never read), but I argue that the lack of tolerance, the inability to be reasonable, to see points of view other than one’s own, has done more to hurt the case than help it. I simply cannot understand — and will never accept — the constant hate  and personal attacks promulgated by a pompous commentariat who have no skin in the game but are somehow okay with telling everyone else what to think and drink (or what not to)1. And this is why thoughtful people simply sign off from getting involved, which is to everyone’s detriment. Moreover, I am convinced that it’s just a matter of time before one of these flame wars gets physical, and when (not if) it happens, you can be sure that the loudest voices who make the environment so toxic will never take any blame for inciting it. It’s a measure of how deeply this issue and the self-censorship it engenders has become embedded in the rum ecosystem, that I rewrote this one paragraph six times and pruned it savagely (it’s a summary of a much longer unpublished opinion piece), and even now I’m leery about the reaction it will inevitably provoke. But it has to be said and someone has to come straight out and say it – the enmity that people provoke and promote with their intractable trolling does our world no service, because like it or not, Plantation is not going anywhere and the GI is not in our hands…so all that spilled digital ink is accomplishing nothing positive at all. It’s time to take a step back and calm down.

Favourite Reviews / Articles of 2022

As I said, my output decreased somewhat with respect to the essays and commentaries and company biographies but here are some that managed to stand out, even if only in my personal opinion:

  • A user on reddit asked about my tasting methods when there are loads of samples to go through, so I wrote him an extended explanatory reply. 
  • An extended opinion on the background surrounding the Tamosi “Kanaima” rum formed an addendum to the review which I think was a useful correction and counterweight to the vitriol that had attended the release of the rum a few years ago (which many forgot about, but I didn’t). It just goes to show how much savage commentary is driven by feelings, ego and a desire to be heard rather than anything more thoughtful or knowledgeable.
  • Only two Key Rums articles went up this year (although there is material for more to come) – the Bacardi “Ocho” and the Plantation OFTD, the latter of which was posted with some trepidation (see Soapbox, above), but which was received reasonably well.
  • The Sugar House Overproof rum review was a cheerful look at a masterful unaged rum from one of the New Brits which impressed me to the tune of 90 points. I had similar fun with L’Espirit’s “still strength” unaged MPM rum from Guyana and reread it every now and then for a laugh. Similarly, I enjoyed writing about the Outlier Distillery’s impressive “Hurricane” rum which was bottled at a growly 64% and had taste chops to die for, which was almost matched by the Bundie Overproof.
  • A small series of Rumaniacs reviews of older Bacardis is useful for the window they open into the past — R149 – R154
  • Review #1,000 must come in for mention here as I spent a lot of time researching it and even more drinking it. It’s one of the most magnificent rums I’ve ever tried, both for taste and for heritage.

Best Rums Tasted During the Year

As before I decided to stick with the Rumcast’s simple categorization (more or less) otherwise this post (already overlong) would become unmanageable.  Even within that restriction, it’s really kind of amazing how many fantastic rums crowded into my sightline this year, whether through tastings, festivals, the generosity of friends or simple happenstance (“Oys!! You gotta try dis ting, mon!”). I remain grateful and enriched by the sheer variety I was able to try…which, in 2023, numbered more than 200.

Unaged Rum

It’s not that I didn’t try more unaged rums than this small list suggests, it’s just that overall they were good but not always exceptional.  I could just as easily have added a Savanna or three, and several more from Australia and the UK.  These however, were the ones that stood out to me, and for my money, that HSE was simply the very best of a really strong field with the stunning Islay Rum Distillery Uine Mhor coming a close second. I should have bought myself a bottle, honestly.

Aged Rum (5 years or less)

  • JM VSOP 4YO 43% (Martinique)
  • Rom Deluxe STCHE 2019 3YO Longpond (Denmark/Jamaica) 69.6%
  • Chalong Bay Double Barrel 2YO 47% (Thailand)
  • TBRC Black Gate Australian Rum 3YO 57.2% (UK/Australia)
  • Hampden DOK 2017 5YO 64.6% (Jamaica)
  • Ninefold Distillery Watson’s Reserve 3YO No.1 59% (UK)
  • Renaissance Rums, Taiwan

Australia, Martinique, Jamaica, UK, Thailand, Taiwan…how to chose from such a cornucopia?  I almost hate to narrow things down to just one, because all entrants were uniformly lovely and showcased so much variety.  But this year, I want to give the blue ribbon to Renaissance for sheer overall excellence, even if the others were right there alongside it.

Aged rum (Over 5 years)

  • Rum Club No. 40 Beenleigh 2007 64.8% (Germany/Australia)
  • Appleton Hearts 3rd Edition 1993 63%(Jamaica)
  • Foursquare-Velier Raconteur 61% (Barbados)
  • TBRC Mount Uncle 12 YO Rum 64.9% (Australia)
  • Homes Cay Barbados 2002 20YO Pot still 51.1% (USA/Barbados)
  • The Last Drop Distillers 1976 44YO Rum 68.5% (UK/Jamaica)
  • Havana Club 11YO 50% (TWE Special Release)(Cuba)

It almost seems like blasphemy to pass by a magnificent Mount Uncle rum, a 20 YO Foursquare pot still, or one of the Appleton Hearts, yet I think from my own review notes, I have to award my best aged rum to the Last Drop 1976.  For those who want to have a nomination and award given to something they might actually get to try one day, I’m going to have to say Raconteur was surely a well deserved #2, though I emphasise how strong the entire field is, and that none would be a fail under any circumstances.

“New to me” rum

Honestly, my love is given to this section because this is where rums that don’t always score well — some do, some don’t — but which have a certain something to them, get to shine and show their chops and be recognized.  This year India (or Indian style) had a moment, the New Brits were kicking ass and taking names, and the Philippines’ Luisita deserves serious praise for getting out from under the shadow of Don Papa and somewhat redeeming the honour of the Philippines. Yet, I want to acknowledge Canada’s Romero Distilling’s full proof sherry cask rum, which was by far the best Canadian rum I’ve had thus far and gives me hope that this non traditional region of rum making will rise up and be counted in the years to come.

Most Surprising Rum, aka “AITA for liking it?” Award

Here’s a section that keeps me honest, because they are rums where I had to exercise serious effort not to prejudge. Romero’s Amber and Dark rums did not impress which made their Cask Strength rum so much more impressive; everyone hates on Bundie (not the least in Australia) yet their overproof presented as not half bad. I walked into Cargo Cult not expecting a whole lot and walked back out again really impressed and listening to Steve Magarry snicker. And of course people do know of my general indifference to Doorly’s…so how amazing is it that I really enjoyed not one of their really old expressions but their barely-out-of-diapers 3YO? In this category, I just have to give it to Havana Club though, because normally I’m not a great fan of the Latin / Cuban rum style: however, their 11YO was so solid and well assembled, pipped the 15 YO so easily (which I didn’t think that was possible), that I could not ignore it.  What a lovely dram indeed.

(Really) Honourable mentions

  • Isautier Agent Double 01 and 02 (Reunion)
  • Foursquare Touchstone (Barbados)
  • The New Renegade Pre-cask / Aged Series (Grenada)
  • The new ED cask strength series 2009 (PM and ENM)(Guyana)
  • Naga Rums (Indonesia)
  • Ninefold Distillery’s rums from the UK
  • Worthy Park 2015-2020 5 YO Canadian Only Edition 68% (Jamaica)
  • English Harbour High Congener Series 2014 6 YO 63.8% (Antigua)

These not-quite-there-by-a-nose rums are those that scored just a smidgen below the threshold I would use to bring anything into these categories, but were somehow good enough, memorable enough, that I want to call some attention to them irrespective. Isautier’s duo of cane juice and molasses based rums ensorcelled me, and the Naga rums from Indonesia weren’t of the best but unique and special even so. Ninefold just keeps on getting better every damned year and it’s tough to pick a fave so I chose the lot. Touchstone from Foursquare was really quite lovely (as most of the ECS range is), and I remain chuffed by what El Dorado has done after giving up on the Rares, and folding its limited edition aged caskers into the regular portfolio. Worthy Park and English Harbour are perennially high quality hooches, with some exceptional outturns found this year. Here though, the pride of place must go to Renegade’s precask line and also their young aged rums, most particularly the Pearls, which really was a sublime little rumlet, for something so young.

Overall best

I doubt it’s a secret that of all the rums I tried this year, that Last Drops 1976 took home the crown, and right behind it came the Cadenhead TDL 19YO which I still suspect has a smidgen of Caroni in it (unproven, but…). So that’s number 1 and 2, yet they are so unavailable it almost seems like a cheat to name them to the pantheon at all, because, what’s the point for regular rum folks? With that in mind, I reread my notes, rechecked my scores, revisited my memories, and decided that among all these really fantastic rums, this year I have to declare a tie between the Killik Handcrafted and the Black Tot 50th Anniversary because they were both original, stunning, tasty and unique rums that took rums to another level. But again, I cannot emphasise enough that any of the rums on this list is worth looking for and trying, if you can. I hope you do.

So, once again, there you have an example of my inability to make a top three listing that summarises an entire year of writing, thinking, tasting and reviewing. I hope you find it useful and enjoy your drinking, because I certainly did, and with that, I close this overlong annual review, except for one last section which I too often leave out.

Acknowledgments

No such wrap up would be complete without some words of appreciation, since the effort is never entirely solo and many people are involved in what I do. First and foremost, Mrs. Caner who has and always has had, my back, and in turn, my love. She allows me the time to think and write, and acts as a valued counsellor, especially when I’m angry. She sniffs and mutters dark imprecations about the Prada purses she isn’t getting because of my mad pursuit of the next rum, the next festival, the next meet-up…but I know she supports me in all I do, and once in a while might be persuaded to give a grudging compliment, especially if she gets to stow away on a trip to Paris in exchange.

Gregers in Denmark, thanks for all your help, and your friendship; Matt, our back and forth commentary always enriches the narrative. To Steve Magarry who once endured me babbling away for two hours in a Moroccan cafe on a Sunday morning before escaping on a flight back home, to Mr & Mrs Rum who put together those advent calendars that introduced us all to Oz, and the entire Australian and New Zealand rum community who have been so helpful and generous with your time – I’m deeply grateful to you all. Dawn Davies, you’re great, appreciate everything – still owe you a dinner sometime. Steve the Barman, Keegan, Jazz and Indy, well, what can I say, it’s always fun to hang out with you dodgy lot. For the Canadians, my appreciation goes to Dwayne in Sask (originator of the famed Conjecture), Karl of Bira! in BC, Logan, Carter, and Neil in Calgary, the KWM folks — Shawn, Curt, Andrew — who always squirrel away some of the good stuff, or find me the last seat in a tasting; and Robin in TO as always. Tips of the trilby must also go to all those people who lend quiet assistance or act as sounding boards, without recompense or mention: CityBarman, John Go, Richard Seale, Sean Caleb, Christelle Harris, Will and John of Rumcast and many more.

This is a lot, but yet, and yet…one more specific person deserves mention and must not only be thanked, but saluted: the badass, cocktail-sipping Teutonic marvel with more pizzazz then the Energizer Bunny, able to leap pallets of rums and cringing reviewers in a single bound, the indomitable, pragmatic, helpful and supportive, one and only Grandma Caner. If Mrs. Caner gave moral and personal support, Grandma Caner was the one who enabled the infrastructure. For the decade I was in the Middle East, the woman patiently gave up her basement to my rum purchases, rented storage, unpacked boxes, cleared my extravagant buys through customs or the post office, and sometimes fetched them home in her bicycle panier – in summer or winter, rain, snow or shine like a one-grandma Pony Express. Her small apartment was the site of the famed Caner Afterparties, and she took time and money to help me maintain a foothold on the rum scene wherever it was happening. She gets too little thanks in these pages, but she’s amazing, the greatest Mom I know, and there’s a bunch of people who’ve met her over the years who think the same.

And lastly, my personal thanks and heartfelt appreciation goes to all the very many rum loving individuals who read my work, occasionally leave a comment, and in all ways provide impetus for the project to continue. It would not be the same without all of you. Thanks again, and have a great 2024!

 

Rewinding 2022: The Year in Rum

 3 Responses »
Dec 292022
 

Although 2020 and 2021 were deserts of activities and opportunities to meet, share, drink, talk and socialise, the rumworld never really stopped ticking over, and while RumCask’s annual three-rum top of the year invitational roundup took a nosedive, many of us kept churning out product and adding to the literature, tasting new rums, and keeping the flag of geekdom fluttering. In late 2021 some rum expos timidly cracked their doors, and 2022 was when the world finally opened up and the entrances were flung wide for a resumption of the festival season.

The COVID period, for all its many tragedies and frustrations, was really quite productive for many – certainly it was one of the most intense periods of concentrated writing in my life. Essays, opinions, reviews, Key Rums articles and producers bios all flowed without pause, and when in 2022 all that output was added the ability to travel and access rum shows and my personal stash, well, there was a lot of material to be going on with for this year.

Highlights

2022 held many interesting experiences for the ‘Caner, following along from the rebuilding of the site after its crash in 2021 – though it’s never really recovered the hit level it enjoyed before that. I wrote 88 full length reviews including four new Key Rums, four major essays, three in-depth opinion pieces, three Makers profiles, yet another list of 21 great white rums, and did a long, rambling interview with Le Blog a Roger via email. And that’s not counting updates to the Guide to Online Resources, the Strongest Rums of the World post (which I keep an eye on because more strong stuff keeps getting made) or the 2022 and 2023 Rum Festival Calendars which I see as a curated resource to help all us citizens of the larger rumiverse make our travel plans (this is the one post where I have no qualms about being approached by commercial interests to list their event).

To my delight, finally, after whining about it for years, I got a serious sample set of Australian rums courtesy of Mr and Mrs Rum in Oz who sent me the 2021 advent calendar, which allowed me to get a sense of what was going on Down Under – the quality of what they are making over there is really quite fantastic and my only regret is they did not have the opportunity to make another one for 2022. I hope that names like Killik, Winding Road, JimmyRum, Kalki Moon, Tin Shed, Black Gate, Riverbourne and others will one day become as well known as the great distilleries of the West Indies, because what they’re making sure bears watching. The best part of the experience (aside from tasting the rums, of course), was simply being in touch with a bunch of really pleasant, committed, talented and skilled distillers, many of whom poured their savings and their lives into these small companies – they were happy to help, provided background, offered samples, and I bet that if I were to turn up unannounced at their doorstep, they’d give me three hots and a cot right next to the pot still and a special unaged white rum to cuddle up next to.

Activity in rums from niche companies in SE Asia, Africa and small islands like Cabo Verde was not as dynamic as 2019 had led me to believe they would be, so I did not see much from Mia, Chalong Bay, Issan, Vientiane, Laodi, Samai, M&G, Barbosa, Vulcao and others as I might have had they been exporting and showing up at festivals. Yet I’m sure they’ll turn up again in 2023, and it’s something on my list to keep an eye on. Balanced against that I was able to pick up a decent set of rums from Madeira, which I think may be poised to become a really big thing if the markets open up for them and a few voices make more noise about how good they are. Like Australia, it may just be a matter of them finding their legs and one producer coming up with something that gets huge audiences east and west, north and south that reflects on all of them. 

And of course I developed a strong interest on Japanese shochus, specifically the variant made from unrefined brown sugar, akin to Mexican panela used in charandas or the jaggery which the Indian rum makers use for some of their products. This led to more research, new friends –  authors and podcasters Chris Lyman and Stephen Pellegrini were amazingly friendly and generous with their time, for example – and yet another branch of the Great Rum Tree to clamber around.

In late 2021 / early 2022 COVID receded and vaccinations were had, so I was able to come to Germany and start tasting a raft of bottles and samples that had been gathering there for over two years (and that’s a lot).  Seeing the sprightly Grandma Caner and making a long-delayed trip to Flensburg were high points, and I would strongly recommend that anyone with an interest in rum go do the museum and the Sugar Mile in that small northern town. There’s a ton of old rum history in Eastern Europe we never hear about, and as I remarked to Sandor, who runs that interesting Hungarian site Rum Ambassador, we could all do to hear more about the stuff from there – sure it’s looked down upon as a verschnitt or a spirit drink or a room (which is to say, not “real”), but the base of these drinks was rum and sometimes we have to relax the standards a bit to understand more about our favourite tipple’s long history.

And, of course, there were the rum festivals, which opened with a bang in 2022. If it was up to me I would have done Miami, Paris (twice), Bordeaux, Berlin, Nordic and London (twice) and maybe even more, but the job, the purse and Mrs Caner stridently objected to such wanton profligacy in spite of my tearfully operatic protestations.  As it turned out, I was able to attend the very well organised first TWE Rum Show in July, as well as Paris’s WhiskyLive in September and was fortunate enough to be accredited with a press pass to both (which did not allow me free entry to anything but the trade session, I hasten to add, though I did get a cool lanyard and badge to make me feel important; master classes and VIP tastings remained on my dime). 

To say I enjoyed my time at these two would be an understatement.  Meeting old friends and making a few new ones after such a long time in Solitary was enervating. I caught up with Christelle Harris and her uncle from Hampden, Benoit Bail-Danel, Jerry Gitany, Mitch Wilson, all my buddies from Skylark (Chet, Jazz and Indy who have now turned into firm friends whose fridges and rum stashes I can raid at will), the guys from J. Gow, Sugar House, Ninefold and Islay Rum Company, Daniele Biondi of Velier, Kris Von Stedingk, Alex Sandu, Ian Burrell, Sly Augustin (at last), Oliver Gerhardt of Rum-X, Robert of WhiskyDigest (best rum reviewer on Instagram by a mile), Dawn Davies of TWE (who sneaked me gratis into a few under-represented masterclasses and spotted me a few bottles I had begged for, for which I owe her big time).  I had too little time with Richard Seale (we have a long-outstanding dinner and drinks discussion between us, but were both too busy), Laurent Cuvier of the French site Man With A Stroller, or Serge Valentin, who I had last met in 2014 at the formation of the Rumaniacs but who remembered me kindly; I missed Luca Gargano of Velier in Paris (I doubt I would have had any chance to actually talk to the man, but it would have been nice to say hello). And no such listing of personages could be complete without mentioning the great time I had cracking up with that certifiable kiwi, Richard Nicholson, who puttered around Europe for a year straight, in an old beat-up, farting, flower-power era VW van and attended every (and I mean every) rum show in sight, paying his way by renting out his services as the festival circuit’s most geriatric and cheerful booth attendant. And you ask why I like rum, the rum world and its denizens?

Indy, Richard Nicholson and the ‘Caner

Favourite Reviews / Articles of 2022

Going strictly by the year’s writing, excluding all the content from 2020 and 2021 (some of which was stuff I remain quite pleased with), here are those pieces I think are worth an occasional reread.

  • Other Sugar Cane Spirits – Kokuto Shochu. Shochu is made from a wide variety of materials, but it was the sugar cane varietal I focused on in this long piece about an almost unknown quasi-rum from Japan. I followed it up with reviews of the Nagakumo Ichiban Bashi Kokuto Shochu, and Tomoet Moi Kokuto Shochu, which hopefully won’t be the last. 
  • The Australian Rum Series Recap.  Granted a score or so of rum reviews from about a dozen distilleries is hardly enough to make any sweeping statements or trend analyses for an entire country with maybe ten times that many distilleries making hooch, yet I feel that even within that limited scope certain remarks could be made, and in it, I summarised my findings from all the rums from the 2021 advent calendar I had tried and keep my fingers crossed there will be another one in my future. 
  • The 2022 Spirits Business Rum & Cachaca Masters Opinion. In this post, which I believe remains applicable to pretty much all spirits judging competitions, I take aim at its many weaknesses, and express my dissatisfaction with the way the entire thing was handled.  At the end, one major conclusion I come to, which has become stronger and stronger of late, that there has to be a consistent categorization model for all rums of all kinds, used by and agreed to, by everyone. This is unglamorous, unsexy and doesn’t fill many column inches or blog posts — and is too often seen as a GI thing, which it only partially is — but I think it will remain one of the most important unsolved issues of the rumworld in the foreseeable future.
  • Key Rums of the World: St. Lucia Distillers Original Chairman’s Reserve. I always knew a rum from this somewhat underrated distillery had to be in the pantheon; I was just hampered by the cessation of the 1931 series after Rev 6, and my being stuck without a sample of the current original. Finally, this year, I managed to get the job done and really took my time crafting something I hope remains useful.
  • A Guide to Online Resources. This post is one that keeps getting updating to stay current and while not often in the “top ten viewed posts of today” (the honour for that goes the Mohan Meakin bio, Strongest Rums of the world and Rum Fest Schedule), it’s one of the most useful posts on the site.  I share it to the curious and the searching at least once a week.
  • Key Rums of the World – Velier’s Haitian Clairins.  It pains me to exclude so many other other Haitian clairins (including the well regarded Benevolence); yet I had to acknowledge the impact the five Velier-distributed rhums have had on the world of spirits, and this was my way of not chosing any one of them.  A lot of text got left on the cutting room floor as well, yet even so, with history, commentary, tasting notes, opinions, hints and background, this article clocks in at nearly 3000 words.  The whole thing speaks to my fascination with, my respect for, and my liking of, these indigenous artisanal rhums…and also my uneasiness about aspects of their promotion.
  • Rhum Jacsi (Martinique) from the 1950s. Okay, have to be honest, this one is all about the history, not anything else. I found the backstory fascinating because it demonstrates something of how appreciation for rum and rhum and the varieties developed over a century in Europe.
  • Review of Saint James “Bio” 2020 Rhum Blanc Agricole. Here it’s the writing I enjoyed.  I don’t always or often feel energised, but after coming up with that joyous opening paragraph, I couldn’t stop and laughed my way through the rest of the review. Who says reviews have to be brief tasting notes and bland factual observations only?
  • A User’s Guide to attending a Rum Festival.  You can tell I was happy to be out and about the world again this year, and in that cheerful frame of mind, seeing the occasional questions on reddit, I wrote this lighthearted (but hopefully useful) novice’s guide to the perplexed, about what a rum festival is all about and how to survive one.
  • Review of S.B.S. Antigua 2015 7 YO High Congener Rum. Hands down my favourite review of the year, because it channels how and where I tried it and who was there, with a sort of heedless abandon (trust me, I kept the embellishments to a minimum – it really was like that).  Plus, it was a ballin’ rum, really. Occasion, location, rum and people all meshed into something raunchy, raucous and special, and I loved every minute of it.
  • Creating the Ultimate Rum database Part I and Part II. This very long post is really about the Rum-X app: in writing it and delving into the history, I was struck once again how even here, the issue of categorization seeps subtly through the narrative. But that said, for historical background and a bio of a really useful tasting app and its founder that just so happens to double as a rum database is helpful in understanding the issues rum aficionados have faced in trying to make any kind of definitive list of all rums.
  • Key Rums of the world – Ron Zacapa 23.  Sooner or later I had to come here and make a case why this damned rum is so pervasive, so popular, so hated, such a constant feature in all people’s rum bios…and a Key Rum. Everyone tries it at one point in their journey.  Some stay there, some move on. This article attempts to present the facts, explain the hype, and what it means to try it.
  • Yet Another 21 Great white Rums.  The third list of its kind. It’s not intentional – I just keep finding more of these delicious badasses, and feel they are often written off with some disdain by too many — especially by whisky drinkers who have no Zero-YO equivalents, look for big numbers, ask for bourbon lookalikes and don’t get how amazing these rums are.
  • Company Bio of Amrut Distillers. Much more well renowned around the world for their whiskies, Amrut isn’t a big player in the Indian rumspace — let alone that of the rest of the world — when compared to Mohan Meakin’s Old Monk or United Distillers’ McDowell’s. Yet the story is interesting and tells us something of what it is and was like in the subcontinent, and the challenges faced by companies who wanted to do more, grow bigger and do it all at scale. Everyone knows something of the Caribbean distilleries and estates – the Asian companies are no less important, or fascinating, even if we have yet to see world-beating rums from any of them.

Favourite Rums of the Year

And this leads me to the final section of this ode to 2022, the rums I enjoyed most in 2022, the first list of this kind since the one I made to remember 2019, for the boys at the RumCask, who had asked for a couple of drams, and got a firehose instead.  It should be noted that not all these rums were released in the year: but many were, and it’s important to both make the distinction and try one’s best to be representative of current releases, otherwise the value of the retrospective diminishes to the user.  One is, after all, implicitly suggesting these rums are simultaneously available, of decently recent vintage and worthy of a buy: talking about an overpriced, barely-available rum from five years back is hardly likely to engender enthusiasm or make much sense.

In what may be seen as an odd move, I’ve taken most of the listing structure of The Rumcast (Will Hoekenga and John Gulla’s love child), whose podcast episode #70 listed many of their own picks in a categorization that is relatively brief, but workable (there’s no really good way to do this so it’s all up to the individual – see The Rum Barrel and Secret Rum Bar for alternative takes on the matter).  I’ve ignored a couple, and changed the format some and my context is there for each.

The white rum category continued to be the nexus point for some amazing innovation.  There are several relatively small batch “Bio” rhums from the French islands, so this is surely a coming thing; I enjoyed the distinct differences of Renegade’s pre-cask whites and Saint Nick’s overproof was a quiet little stunner, as were the Australian cane spirits and agricoles.  But for originality, and really freakin’ great tastes, Foursquare could not be beaten this year. As Richard observed to me in Paris, “It’s good to have the Habitation Velier label to bottle these more experimental rums under; we’re not ready to bring it out as a completely commercial product, but this allows us to gauge consumer sentiment.” This consumer agreed, and wanted more.

  • Aged rum (5 years or less)

Aside from old stalwarts from all the usual houses, it’s not often I buy or manage to taste really young rums – the trend is towards older rums or NAS blends or unaged whites these days.  Yet they continue to be made, often by new companies yet to find their niche. Sugar House was startlingly original, and Papa Rouyo was the equivalent of many a sterling Guadeloupe rhum: I considered both of these for the top slot.  I also liked Chalong Bay a lot; and Renaissance is on its own plane of existence sometimes.  It was Black Gate Distillery’s Dark Overproof from Australia that was the standout this year for me – for originality, taste, strength and overall quality. It must be noted, however, that all the others were really strong too, and it’s entirely a matter of personal opinion that Black Gate pipped the others, which were and remain worthy contenders.

2022 had eight rums aged more than five years which were so startlingly good that to pick just one was near impossible. Foursquare’s Sovereignty, Hampden’s Sherry-aged “Pagos”, Nine Leaves’ ever-better Encrypted IV, the Damoiseau, the Bally, that frikken’ awesome Saint James 15YO from the Magnum series… At the end of it all, I threw away the scoring and simply had to acknowledge that the SBS Antigua, like Velier’s “Catch of the Day” is an Antiguan masterpiece and concede it deserves its place on the podium.  If you forced me, if you pressed, I’d have to give a strong second place finish to Saint James and Rum Artesenal right behind that.

One of the reasons to go to rum festivals is to try new things, whether innovations from old companies, or new companies doing their own thing. This year I picked one from each of the major subdivisions of my thinking: one from Japan (a shochu), one from the Australians, one of the new Scottish rum distilleries and one from Taiwan.  I could have picked more, but these were the ones that channelled some form of serious and distinct originality which tweaked the format in a new direction.  Does it come as any surprise that my enthusiasm for the pot still, jaggery-sourced Indian rum from Amrut bottled by Habitation Velier led the pack? I wrote with some wonder, that it’s “familiar enough to enjoy, strange enough to enthrall, flavourful enough to remember (and then some). Taste, complexity, balance, assembly, they’re all quite top notch.” I still think that way about it.

These days, the breadth of experience and the sheer number of rums I have in my physical and mental library makes it difficult for anything to surprise me…or so I thought.  Bristol Spirits showed me I still had stuff to learn. Because, although normally I don’t care much for Spanish Heritage style rums as a whole – the soft, column-still low-strength barrel-aged easy drinkers don’t present much of a challenge or anything that’s significantly different from one year to another – these two rums from the 2022 rollout really impressed me.  They were simply better in almost every way than the occasionally boring rums from either location I’ve tried before.  Whether that’s because they tweaked the fermentation, added a pot still, did some extra boosting under the hood, who knows?  The results speak for themselves.

Honourable mention, however, has to go to two of the more original Australian rums I tried: from Aisling Distillery, who made an agricole with a terroire profile that cause quantum states to vibrate with new frequencies, and Killik’s channelling of the Jamaican style to a completely different level. I hear the latter is exploring opportunities in western markets: when you see it, make sure you try it.

 

  • Overall Favourite Rum Of The Year – based on novelty, strength, taste, uniqueness and the introduction of something new – and these are important, because this year we have a really strong field on so many different levels —  I’ll have to say the Habitation Velier Amrut ticks slightly more boxes for me than the Foursquare LFT or the Australians and the Magnums, though it’s close, very close. Strong runners up are the Black Gate Dark and Velier Saint James Magnum (or the Mount Gay) and of course, that insanely wonderful Foursquare.

And so, there you have it.  An entire year’s worth of experiences and tasting and thinking, distilled into just shy of 4,000 words. It doesn’t cover the actual wealth of rums I tried, or every single experience I had, but it gives you a flavour of how great this year was.

See you next year, then, when the advance towards Review #1000 kicks off. You can be sure there will be an even longer retrospective for that one.

Happy New Year!

 

The Strongest Rums In The World

 13 Responses »
Dec 042022
 

Ten years ago, overproof rums (which I mentally designate as anything 70% ABV and above even though I’m well aware there are other definitions) were limited to the famed 151s – juice at 75.5%, often lightly aged, and designed as mixing agents of no particular distinction or sophistication. “Something tossed off in between more serious efforts,” I wrote once, not without a certain newbie disdain.  They were fun to write about, but hardly “serious.”

But then over the years a strange thing happened – some producers, independents in particular, began releasing rums at serious cask strength and many were powerful and tasty enough to make the shortcomings of the 151s evident, and interest started to go in a different direction – stronger, not tied to a number, and either unaged or straight from the cask after some years.  I don’t know if there was a sort of unspoken race to the top for some of these kinds of rums – but I can say that power and seriously good taste were and are not always mutually exclusive, and man, they just keep on getting better. They became, in short, very serious rums indeed.

Clearly the interest in knowing about, owning or just trying such record-setting rums is there. That said, clickbait listmakers don’t respond to the challenge with much in the way of knowledge. If you search “strongest rums in the world” then at the top comes this epically useless 2017 list from SpoonUniversity.com which was out of date even before it went to press. Then, there was a recent re-post of the not-really-very-good 2018 Unsobered “Definitive” list of the strongest rums in the world, which certainly wasn’t definitive in any sense but which got some attention, and an amazing amount of traction and commentary was showered on Steve Leukanech’s FB Ministry of Rum comment thread of the Sunset Very Strong the same week, and there’s always a bunch of good humoured and ribald commentary whenever someone puts up a picture of the latest monster of proof they found in some backwater bar, and tried.

And so, seeing that, I thought I would recap my experience with a (hopefully better) list of those explosive rums that really are among the strongest you can find.  I won’t call mine “definitive” – I’m sure there’s stuff lurking around waiting to pounce on my glottis and mug my palate someplace – but it’s a good place to start, and better yet, I keep updating the list and have tried most, so there’s a brief blurb for each of those. I began at 70% and worked my way up in increasing proof points, not quality or preference (this created issues later as more and more rums blasted past that arbitrary marker, but to take a higher starting point would have meant excluding the 151s which was not something that sat well with me: and so, the list keeps getting longer.  My bad).

Hope you like, hope you can find one or two, and whatever the case, have fun…but be careful when you do.  Some of these rums are liquid gelignite with a short fuse, and should be handled with hat respectfully doffed and head reverently bowed.

Neisson L’Esprit Blanc, Martinique – 70%

Just because I only have one or two agricoles in this list doesn’t mean there aren’t others, just that I haven’t found, bought or tried them yet.  There are some at varying levels of proof in the sixties, but so far one of the best and most powerful of this kind is this fruity, grassy and delicious 70% white rhino from one of the best of the Martinique estates, Neisson. Clear, crisp, a salty sweet clairin on steroids mixed with the softness of a good agricole style rum.

Jack Iron Grenada Overproof, Grenada – 70%

Westerhall, which is not a distillery, assembles this 140-proof beefcake in Grenada from Angostura stock from Trinidad, and it’s possibly named (with salty islander humour) after various manly parts. It’s not really that impressive a rum – an industrial column-still filtered white rarely is – with few exceptional tastes, made mostly for locals or to paralyze visiting tourists. I think if they ever bothered to age it or stop with the filtration, they might actually have something interesting here.  Thus far, over and beyond local bragging rights, not really. Note that there was an earlier version at 75% ABV as well, made on Carriacou and now discontinued, but when it stopped being made is unclear.

L’Esprit Diamond 2005 11 YO, Guyana/France – 71.4%

L’Esprit out of Brittany may be one of the most unappreciated under-the-radar indies around and demonstrates that with this 11 year old rum from the Diamond column still, which I assumed to be the French Savalle, just because the flavours in this thing are so massive.  Initially you might think that (a) there can’t be much flavour in something so strong and (b) it’s a wooden still — you’d be wrong on both counts. I gave this thing 89 points and it remains the best of the 70%-or-greater rums I’ve yet tried.

Takamaka Bay White Overproof, Seychelles – 72%

This Indian Ocean rum is no longer being made – it was discontinued in the early 2000s and replaced with a 69% blanc; still, I think it’s worth a try if you can find it. It’s a column still distillate with a pinch of pot still high-ester juice thrown in for kicks, and is quite a tasty dram, perhaps because it’s unaged and unfiltered.  I think the 69% version is made the same way with perhaps some tweaking of the column and pot elements and proportions. Yummy.

Plantation Original Dark Overproof 73 %.

Also discontinued and now replaced with the OFTD, the Original Dark was the steroid-enhanced version of the eminently forgettable 40% rum with the same name (minus “overproof”). Sourced from Trinidad (Angostura), a blend of young rums with some 8 YO to add some depth, and briefly aged in heavily charred ex-bourbon casks with a final turn in Cognac casks. Based on observed colour and tasting notes written by others, I think caramel was added to darken it, but thus far I’ve never tried it myself, since at the time when it was available I didn’t have it, or funds, available.  I’ll pick one up one of these days, since I heard it’s quite good.

Lemon Hart Golden Jamaican Rum (1970s) – 73%

Since this rum – whose antecedents stretch back to the 1950s – is no longer in production either, it’s debatable whether to include it here, but it and others like it have been turning up at the new online auction sites with some regularity, and so I’ll include it because I’ve tried it and so have several of my friends. Blended, as was standard practice back then, and I don’t know whether aged or not…probably for a year or two. The taste, though – wow. Nuts, whole sacks of fruits, plus sawdust and the scent of mouldy long-abandoned libraries and decomposing chesterfields.

Longueteau Genesis, Guadeloupe – 73.51%

Not a rhum I’ve had the privilege of trying, but Henrik of the slumbering site RumCorner has, and he was batted and smacked flat by the enormous proof of the thing: “…overpowers you and pins you to the ground…and that’s from a foot away,” he wrote, before waxing eloquent on its heat and puissance, licorice, salt, grass and agricole-like character.  In fact, he compared to a dialled-down Sajous, even though it was actually weaker than the Genesis, which says much for the control that Longueteau displayed in making this unaged blanc brawler. As soon as I was reminded about it, I instantly went to his dealer and traded for a sample, which, with my logistics and luck, should get in six months.

SMWS R3.5 “Marmite XO”, Barbados/Scotland – 74.8%

Richard Seale once fiercely denied that Foursquare had anything to do with either this or the R3.4, and he was correct – the rum came from WIRD. But there’s no dishonour attached to that location, because this was one strongly-made, strongly-tasting, well-assembled piece of work at a high proof, which any maker would have been proud to release. I liked it so much that I spent an inordinate amount of time lovingly polishing my language to give it proper respect, and both review and rum remain among my favourites to this day.

Forres Park Puncheon White Overproof, Trinidad – 75%

Meh. Cocktail fodder. Not really that impressive once you accept its growly strength.  It used to be made by Fernandes Distillery before it sold out to Angostura and maybe it was better back then.  The slick, cool, almost vodka-style presentation of the bottle hides the fact that the column still rum which was triple filtered (what, once wasn’t enough?) only tasted glancingly of sweet and salt and light fruits, but lacked any kind of individual character that distinguishes several other rums on this list (above and below it). 

SMWS R3.4 “Makes You Strong Like a Lion” Barbados/Scotland – 75.3%

The L’Esprit 2005 got 89 points, but this one came roaring right behind it with extra five points of proof and lagged by one point of score (88). What an amazing rum this was, with a rich and sensuously creamy palate, bags of competing flavours and a terrific finish; and while hot and sharp and damned spicy, also eminently drinkable.  Not sure who would mix this given the price or sip it given the proof. It’s a ball-busting sheep-shagger of a rum, and if it can still be found, completely worth a try or a buy, whatever is easier.

All the various “151” rums (no need to list just one) – 75.5%

It may be unfair of me to lump all the various 151s together into one basket.  They are as different as chalk and cheese among themselves – just see how wildly, widely variant the following are: Habitation Velier’s Forsythe 151 (Jamaica), Brugal (blanc), Tilambic (Mauritius), Lost Spirits “Cuban Inspired” (USA), Bacardi (Cuba), Lemon Hart (Canada by way of Guyana), Cavalier (Antigua), Appleton (Jamaica), and so on and so on.  What unites them is their intent – they were all made to be barroom mixers, quality a secondary concern, strength and bragging rights being the key (the Forsythe 151 may be an exception, being more an educational tool, IMHO).  Well, maybe. If I had a choice, I’d still say the Lemon Hart is a long standing favourite. But they all have something about them that makes them fun drinks to chuck into a killer cocktail or chug straight down the glottis.  (Note: the link in the title of this entry takes you to a history of the 151s with a list of all the ones I’ve identified at the bottom).

There is also a 2022 cane juice release from Guadeloupe’s Bologne distillery that is bottled at 75.5% called ‘Brut de Colonne’ or “Still Strength”, which is rested, not aged, for 18 months.  It is separate from the 151s and does not pretend to be one. This is not a rhum I’ve tried and do not consider as part of the 151 canon. As always, it looks interesting, though and one redditor gave it a 7.5/10 endorsement.

 

Inner Circle Cask Strength 5 YO Rum (Australia) – 75.9%

This is a rum with a long history, dating back to the 1950s when the “Inner Circle” brand was first released in Australia. It was bottled in three strengths, which in turn were identified by coloured dots – Underproof (38-40%, the red dot), Overproof (57% or so, green dot) and 33 Overproof (73-75%, black dot).This last has now been resurrected and is for sale in Oz — I’ve not so far managed to acquire one.  I’ve heard it’s a beast, though — so the search continues, since I’m as vain as anyone else who boasts about sampling these uber-mensches of rum, and don’t want the Aussies to have all the fun.

Plantation Jamaica (Long Pond) 1993 27 YO – 76.8%

This is part of the Extreme Series, which are mostly (but not always) high proofed single cask rums; as always, there’s that last finishing in a <insert other cask type here>, the MF trademark despised villified by some but accepted by those with less of an axe to grind. This is a version I haven’t tried (too expensive) but I must admit that the strength and age have me intrigued. Picture taken from FB post on Rum Kingdom Group)

Velier Caroni 1982 23 YO Full Proof Rum – 77.3%

One of the classic canon of the Caronis released by Velier and now an object of cult worship, a unicorn rum for many. “A shattering experience” I wrote with trembling hands in 2017 and I meant it. Steroidal fortitude and a cheerful lack of caution for one’s health is needed to drink this rum; and it’s not the best Caroni out there…for sure it is one of the better ones, though.  I don’t always agree with these multiple micro-bottlings from the same year that characterize the vast Velier Caroni output over the years, yet I also think that to dilute this thing down to a more manageable proof point  would have been our loss.  Now at least we can say we’ve had it. And take a week-long nap.

L’Esprit Beenleigh 2013 5YO Australian Rum – 78.1% and 2014 6 YO 78.%

Australia adds another to the list with this European bottling of rum from the land of Oz, and another released a year later.  The first is a sharp knife to the glottis, a Conrad-like moment of stormy weather.  The second, with an additional year of ageing, is much tamer, much better, though still seriously strong. What surprises, after one recovers, is how traditional both seem (aside from the power) – you walk in expecting a Bundie, say, but emerge with a jacked-up Caribbean-type rum.  That doesn’t make either one bad in any sense, just two very interesting overproofs from a country whose rums we don’t know enough about.

Stroh 80, Austria – 80%

Apparently Stroh does indeed now use Caribbean distillate for their various proofed expressions, and it’s marginally more drinkable these days as a consequence.  The initial review I did was the old version, and hearkens back to rum verschnitt that was so popular in Germany in the 19th and early 20th century.  Not my cup of tea, really. A spiced rum, and we have enough real ones out there for me not to worry too much about it. It’s strong and ethanol-y as hell, and should only be used as a flavouring agent for pastries, or an Austrian jägertee. 

Denros Strong Rum, St Lucia – 80%

A filtered white column still rum from St. Lucia Distillers, it’s not made for export and remains most common on the island. It is supposedly the base ingredient for most of the various “spice” rums made in rumshops around the island, but of course, locals would drink it neat or with coconut water just as fast.  So far I’ve not managed to track a bottle down for myself — perhaps it’s time to see if it’s as good as rumour suggests it is.

SMWS R5.1 Long Pond 9 Year Old “Mint Humbugs”, Jamaica/Scotland – 81.3%

This is a rum that knocked me straight into next week, and I’ve used it to smack any amount of rum newbs in Canada down the stairs.  Too bad I can’t ship it to Europe to bludgeon some of my Danish friends, because for sure, few have ever had anything like it and it was the strongest and most badass Jamaican I’ve ever found before the Wild Tiger roared onto the scene and dethroned it. And I still think it’s one of Jamaica’s best overproofs.

L’Esprit South Pacific Distillery 2018 Unaged White – 83%

Strong, amazing flavour profile, pot still, unaged, and a mass of flavour.  I’m no bartender or cocktail guru, but even so I would not mix this into any of the usual simple concoctions I make for myself….it’s too original for that. It’s one of a pair of white and unaged rums L’esprit made, both almost off the charts.  Who would ever have thought there was a market for a clear unaged white lightning like this?

Sunset Very Strong, St. Vincent – 84.5%

The rum that was, for the longest while, the Big Bad Wolf, spoken of in hushed whispers in the darkened corners of seedy bars with equal parts fear and awe. It took me ages to get one, and when I did I wasn’t disappointed – there’s a sweet, light-flavoured berry-like aspect to it that somehow doesn’t get stomped flat by that titanic proof. I don’t know many who have sampled it who didn’t immediately run over to post the experience on social media, and who can blame them? It’s a snarling, barking-mad street brawler, a monster with more culture than might have been expected, and a riot to try neat.

L’Esprit Diamond 2018 Unaged White – 85% 

Just about the most bruisingly shattering overproof ever released by an independent bottler, and it’s a miracle that it doesn’t fall over its strength and onto its face (like, oh the Forres Park, above). It does the Habitation Velier PM one better in strength though not being quite as good in flavour.  Do I care? Not a bit, they’re brothers in arms, these two, being Port Mourant unaged distillates and leaves off the same branch of the same tree. It shows how good the PM wooden still profile can be when carefully selected, at any strength, at any age.

Romdeluxe “Wild Tiger” 2018, Jamaica/Denmark – 85.2%

Wild Tiger is one of many “wildlife” series of rums released thus far (2019) by Romdeluxe out of Denmark, their first. It gained instant notoriety in early 2019 not just by it handsome design or its near-unaged nature (it had been rested in inert tanks for ten years, which is rather unusual, then chucked into ex-Madeira casks for three months) but its high price, the massive DOK-level ester count, and that screaming proof of 85.2%. It was and is not for the faint of heart or the lean of purse, that much is certain. I cross myself and the street whenever I see one.  Since then Rom Deluxe has released several strong rums in the 80% or greater range.

Marienburg 90, Suriname – 90%

Somewhere out there there’s a rum more powerful than this, but you have to ask what sane purpose it could possibly serve when you might as well just get some ethanol and add a drop of water and get the Marienburg (which also makes an 81% version for export – the 90% is for local consumption).  There is something in the Surinamese paint stripper, a smidgen of clear, bright smell and taste, but this is the bleeding edge of strength, a rum one demerit away from being charged with assault with intent to drunk — and at this stage and beyond it, it’s all sound and fury signifying little. I kinda-sorta appreciate that it’s not a complete and utter mess of heat and fire, and respect Marienburg for grabbing the brass ring.  But over and beyond that, there’s not much point to it, really, unless you understand that this is the rum Chuck Norris uses to dilute his whisky.

Rivers Antoine 180 Proof White Grenadian Rum – 90%

I’ve heard different stories about Rivers’ rums, of which thus far I’ve only tried and written about the relatively “tame” 69% – and that’s that the proof varies wildly from batch to batch and is never entirely the strength you think you’re getting.  It’s artisanal to a fault, pot stilled, and I know the 69% is a flavour bomb so epic that even with its limited distribution I named it a Key Rum. I can only imagine what a 90% ABV version would be like, assuming it exists and is not just an urban legend (it is included here for completeness).  If it’s formally released to the market, then I’ve never seen a legitimizing post, or heard anyone speak of it as a fact, ever.  Maybe anyone who knows for sure remained at Rivers after a sip and has yet to wake up.

Rom Deluxe “Destillation Strength” Dominican Republic 474 Esters Unaged Rum – 93% ABV

In March 2022, the Marienburg lost the crown after reigning just about undisputed since, oh, whenever it was issued. I have no idea what possessed Rom Deluxe out of Denmark to release this MechaRumzilla, but my God, I have to get me a bottle. Because the issue behind all the metaphors and flowery language a review would inevitably entail, is this: can a rum maintain a taste profile worth drinking in any way, even when stuffed with esters, at that strength? Can’t wait to shred my tonsils and find out.

Additions and honourable mentions, added after the original list Was published in 2019

Unsurprisingly, people were tripping over themselves to send me candidates that should make the list, and there were some that barely missed the cut – in both cases, I obviously hadn’t known of or tried them, hence their inadvertent omission.  Here are the ones that were added after the initial post came out, and you’ll have to make your own assessment of their quality, or let me know of your experience.

Old Brothers Hampden 86.3% LROK White Rum

360 bottles of this incredibly ferocious high ester rum were released by a small indie called Old Brothers around 2019 , and the juice was stuffed into small flasks of surpassing simplicity and aesthetic beauty. Even though I haven’t tasted it (a post about it on FB alerted me to its existence). I can’t help but desire a bottle, just because of its ice-cold blonde-femme-fatale looks, straight out of some Hitchcock movie where the dame offs the innocent rum reviewer right after love everlasting is fervently declared.

Maggie’s Farm Airline Proof – 70%

Maggie’s Farm is an American Distillery I’ve heard a fair bit about but whose products I’ve not so far managed to try.  Their cheekily named Airline Proof clocks in at the bottom end of my arbitrary scale, is a white rum, and I expect it was so titled so as to let people understand that yes, you could in fact take it on an airplane in the US and not get arrested for transporting dangerous materials and making the world unsafe for democracy.

DOK – Trelawny Jamaica Rum – Aficionados x Fine Drams – 69% / 85.76%

Here’s a fan-released DOK for sale on Fine Drams, and while originally it oozed off the still at 85.76% and close to the bleeding max of esterland (~1489 g/hLPA), whoever bottled it decided to take the cautious approach and dialled it down to the for-sale level of 69%.  Even at that strength, I was told it sold out in fifteen minutes, which means that whatever some people dismissively say about the purpose of a DOK rum, there’s a market for ’em. Note that RomDelux did in fact release 149 bottles at full 85.76% still strength, as noted by a guy in reddit here, and another one here.

(Click photo to expand)

Royal Hawaiian Spirits 95% Rum

In May 2020 the RHS Distillery on Maui (Hawaii), which rather amusingly calls itself the “Willie Wonka of alcohol” applied for TTB label approval for a 95% rum which immediately drew online sniffs of disapproval for being nothing more than a vodka at best, grain neutral spirit at worst – because at that strength just about all the flavour-providing congeners have been stripped out.  Nevertheless, though the company seems to operate an industrial facility making a wide range of distilled spirits for all comers (very much like Florida Distillers who make Ron Carlos, you will recall), if their claim that this product is made from cane is true then it is still a rum (barely) and must be mentioned.  I must say, however, I would approach tasting it with a certain caution…and maybe even dread. For sure this product will hold the crown for the strongest rum ever made, for the foreseeable future, whatever its quality, or lack thereof.

Plantation Extreme No. 4 Jamaica (Clarendon) 35 YO 74.8%

Plantation should not be written off from consumers tastes simply because it gets so much hate for its stance on Barbados and Jamaican GIs.  It must be judged on the rums it makes as well, and the Extreme series of rums, which take provision of information to a whole new level and are bottled at muscular cask strengths, every time (plus, I think they dispensed with the dosage).  This one, a seriously bulked up Jamaican, is one of the beefier ones and I look forward to trying it not just for the strength, but that amazing (continental) age.

Dillon Brut de Colonne Rhum Blanc Agricole 71.3%

An unaged white rhum from Martinique’s Dillon distillery, about which we don’t know enough and from which we don’t try enough.  This still-strength beefcake is likely the strongest they have ever made or will ever make…until the next one, and Pete Holland of the Floating Rum Shack twigged me on to it (that’s his picture, so thanks Pete!) remarking “Once you try high proof, is it ever possible to go back?” A good question.  I probably need to find this thing just to see, and for sure, if it comes up to scratch, it’ll make my third list of great white rums when the time comes.

Velier Caroni 1982 Heavy 23 YO (1982 – 2005) 77.3% | Caroni 1985 Heavy 20 YO (1985 – 2005) 75.5% | Caroni 1996 Heavy 20 YO (1996-2016)(Cask R3721) Legend” 70.8%  | Caroni 1996 Heavy 20 YO (1996-2016)(Cask R3718) Legend” 70.8%  | Caroni 1996 “Trilogy” Heavy (1996 – 2016) 70.28%

Five of Velier’s legendary Caronis make this list, all clocking in at 70% ABV or greater.  They are, unsurprisingly, hard to get at reasonable prices nowadays, and to some extent there’s a real similarity among them all, since they are varied branches off the same tree.  Once hardly known, their reputation and their cost has exploded over the last five years and any one of them would be a worthy purchase – and with its mix of fusel oil, dark fruits, tar, wood chips and no shortage of amazing flavours, I’d say the 77.3% gets my vote for now. Serge thought so too, back in the day….but beware of the price tag, which recently topped £2600 just a few months ago at auction.

rockch12 (2)Cadenhead Single Cask Black Rock WIRR 1986-1998 12 YO 73.4%

Another rum I have not gotten to try, one of the varied editions of the famed 1986 Rockley pot still from WIRD. At a stunning 73.4% this is a surprisingly hefty rum to have come out of the 1990s, when rum was just making its first baby steps to becoming more than a light Cuban blend wannabe. Few have managed to try it, fewer still to write about it.  Marius of Single Cask (from whom I pilfered the picture) is one of them, and he, even though not entirely won over by it, still gave the rum a solid 87 points.

Saint James Brut de Colonne Rhum Agricole Blanc BIO 74.2%

After having tried Saint James’s titanically flavoured pot still juice, it’s a no-brainer that this 100% organic unaged white rum powered by 74.2% of mad horsepower is something which I and any lover of white column still juice has to get a hold of.  Stuff like this makes the soft light white mixers of the 60s scurry home to hide in their mama’s skirts, and will cheerfuly blow up any unprepared glottis that doesn’t pay it the requisite respect.  I can’t wait to try it myself.

Pere Labat 70.7 Rhum Blanc Agricole (Brut de Colonne) 70.7%

Indies and the agricole makers are sure raising the bar for overproofs.  Here’s a lovely still-strength white agricole that just squeaks by the arbitrary bar I set to cut off the wannabes.  I don’t know how good it is but Facebook chatter suggests it’s intense, smoky, salty and comes with optional extra-length claws to add to the fangs it already has.  I want one of these for myself.

 

Rom Deluxe Jamaicans (Hampden) – R.17 “Rhino” 5th Anniversary Edition 2019-2021 <2 YO 86.2% | R.20 “Springbok” (C<>H)  2020-2022 86% | R.23 “Pronghorn” (C<>H) 2020-2021 < 2YO 86% | R.32 “Wolf” (HGML) 2020-2022 <2YO 86%

I have to get myself some of these.  These are all weapons grade rums, the sort of thing tinpot banana-republic dictators only wish they had in their arsenals to dissuade unwashed insurrectionists who insist on weird things like, you know, their rights. By now Rom Deluxe has morphed into a full blown Indie, and I wonder if they deliberately seek out rums like this to blow our minds. It’s a full blown Hampden pot still rum from Jamaica, and yes, it’s a high-ester DOK funk bomb as well.  Go wild.

Barikken (France) Montebello Distillery 81.6º Brut de Colonne (Unaged)

Unaged, white, clean, agricole. Gradually the agricole makers are coming up to the level of the Latin/Cuban and English style monsters of proof, though one could reasonably ask why they bother.  The taste profile of this one is almost, but not quite taken over by the power of its strength, and is a fitting answer why at least they wanted to try…and should try for even more in the years to come. It’s really quite something.

Montebello Edition Oge Cheapfret Brut de Colonne 77% ABV (Unaged)

Not to be outdone, Montebello released an unaged column still white of their own, though not quite as powerful; I think this came out in 2021 or 2022.  So far I have yet to taste it and can’t provide much commentary.

 

 

Engenho do Norte Branca 78% ABV and Branca Brut de Colonne 79.4%

Engenho do Norte is a distillery located on the north coast of Madeira and they have several lines of rums: Rum North, Zarco, 980, 970, Lido, and the cane-juice agricoles of the “Branca” or “White” series.  These come in several varieties, from a sedate 40%, up to the previous Big Gun, the 60% “Fire”.  In April 2022 a new version without a name was promoted, setting a new proof point record for the company of 78% ABV – but so far I have not seen any reviews or comments, and it has still not made it to the company website, probably because they’re afraid it might spontaneously combust. It was followed in late 2022 by another Brut de Colonne at 79.4%.  Wow….

Distillerie de Taha’a, Pari Pari, French Polynesia – “T” Double Distillation 74º

I’m fairly sure nobody outside the region has heard much about this small distillery in French Polynesia.  Yet they seem  to have made a quiet reputation for themselves over the last four or five years.  Their products are cane juice rhums for the most part (Rum-X lists a dozen or so), at various strengths and with occasional ageing, and finishes. This double distilled agricole-style rhum is definitely one I want to try: for its strength, its terroire, its origin and yes, damn it, for sheer curiosity. (NB: I can’t remember where I picked the photo from — it languished in my to-do basket for a while — so I apologize to the owner for the lack of attribution – will correct if notified).

L’Esprit Still Strength “A Jamaican Distillery” 2019 Unaged White Rum – 85.6%

I’m not sure if L’Esprit has gone off on a tangent with these massive overproofs.  I thought the Fiji and Diamond were pretty much the standard badasses the company put out; not so – in 2020 Tristan clearly wanted to outdo his previous efforts and issued 279 copies of this Jamaican monster. I have a sample dissolving a bottle somewhere in a lead lined box suspended in superconducting coils channelling a magnetic field to keep it from doing some weird scientific sh*t…like maybe creating a singularity.  But I can’t wait to try this one (Update…and I finally did, in November 2022).

Mhoba (South Africa) High Ester Pot Still Rums – Mar 2019 74.5% and Jul 2019 78.2%

Mhoba has been making big waves since it debuted a few years ago, mostly because of its high quality aged and unaged pot still juice.  They have branched out some into flavoured rums, high ester rums and strong badasses starting north of 65%, and the two mentioned here are just some of what’s going to become available in years to come. I don’t know if there’s a race to go past 90% these days – sometimes it sure seems so, what with the stronger and stronger rums that keep getting issued.

If I had to chose the best of the lot I’d have to say the Neisson, the SMWSs and the L’Esprits vie for the top spots, with the Wild Tiger coming in sharp right behind them, and I’d give a fond hat-tip to both the old and new Lemon Harts.  The French island agricoles as a whole tend to be very very good. This is completely subjective of course, and frankly it might be better to start with which is worst and move up from there, rather than try and go via levels of force, as I have done.

Clearly though, just because some massively-ripped and generously-torqued overproof rum is aged for years, doesn’t means it is as good or better than some unaged white at a lower strength (or a higher one).  Depending on your tastes, both can be amazing…for sure they’re all a riotous frisson of hot-snot excitement to try. On the flip side, the Marienburg suggests there is an upper limit to this game, and I think when we hit around 90% or thereabouts, even though there’s stronger, we ram into a wall — beyond which lies sh*t-and-go-blind madness and the simple lunacy of wanting to just say “I made the strongest” or “I drank it.” without rhyme or reason. I know there’s a 96% beefcake out there, but so far I’ve not found it to sample myself, and while it is a cardinal error to opine in advance of personal experience in these matters, I can’t say that I believe it’ll be some earth shaking world beater. By the time you hit that strength you’re drinking neutral alcohol and unless there’s an ageing regiment in place to add some flavour chops, why exactly are you bothering to drink it?

But never mind. Overproofs might originally have been made to be titanic mixers and were even, as I once surmised, throwaway efforts released in between more serious rums.  But rums made by the SMWS, Romdeluxe, L’Esprit and others have shown that cask strength juice with minimal ageing, if carefully selected and judiciously issued, can boast some serious taste chops too, and they don’t need to be aiming for the “Most Powerful Rum in the World” to be just damned fine rums. If you want the street cred of actually being able to say you’ve had something stronger than any of your rum chums, this list is for you.  Me, I’d also think of it as another milestone in my education of the diversity of rum.  

And okay, yeah, maybe after drinking one of these, I would quietly admire and thump my biscuit chest in the mirror once or twice when Mrs. Caner isn’t looking (and snickering) and chirp my boast to the wall, that “I did this.” I could never entirely deny that.

Other notes

  • In my researches I found a lot of references to the Charley’s JB Overproof Rum at 80% ABV; however, every photo available online is a low-res copy of the 63% version which I wrote about already, so I could not include it as an entry without better, umm, proof.
  • Thanks to Matt, Gregers and Henrik who added suggestions.

Yet Another 21 Great White Rums

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Oct 192022
 

Nothing demonstrates the fast-moving development of the rumworld more clearly than the emergence of, and appreciation for, white rums, whether called aguardientes, blancs, whites, silvers, platinos, clairins, grogues, charandas, cane spirits or blancos. So no, I am not referring to the anonymous 40% lightly aged and filtered whites of the American cocktail circuit, where the objective is to hide the rum in the mix (Lamb’s, Bacardi and various forgettable blancos are examples of the type) as if embarrassed to even mention its presence. No, I refer to high proofed, often unaged belters that have enormous taste chops and can wake up a dead stick.

There are several reasons for the emergence of these rums as a major branch of the Great Rum Tree in their own right.  For one they speak to the desire of younger audiences for an authentic experience with the terroire of the spirit. It’s not always possible to tell from an aged rum where it hails from unless it’s Jamaica, Guyana or somewhere else with a clearly recognizable profile — by contrast, one is rarely in doubt about the difference between an agricole rhum, a grogue, a clairin, a kokuto shochu or a charanda.

But more than that, white rums are being seen as among the best value for money rums available, because not only are they true purveyors of terroire – they have, after all, not been touched by either barrels’ influence or additives of any kind — but years of ageing are not part of the cost structure. We have been conditioned for years to believe that “older is better” and pay huge sums of money for rums aged three decades or more (or less) – and the entire time, these flavourful rums so representative of their source, which have now gotten to the stage of being good enough to sip or mix, have been quietly developing. They are cheaper, they provide new up and coming distilleries with useful initial cash flow, and are an absolute riot to have for the first time.  If there’s a theme at all in this third list of white rums, it’s the emergence of small non-tropical distilleries’ small batch, pot still, unaged whites at ever increasing proof points, demonstrating uniqueness and distinctiveness and inventiveness.

Hold on to your hats, then, because while it’s sure to be a bumpy ride, it’s equally certain we won’t be bored or unhappy, and that’s something we need more of in these troubled times.

Renegade’s Pre-Cask releases (Grenada)

Years ago I wrote the company profile of Renegade, when they were an early, unappreciated indie bottler ahead of their time. They folded their tents in 2012 but Mark Reynier kept the name, and went on to found a new distillery on Grenada. Not content to wait until his rums aged properly he released five unaged white varietals to showcase what terroire meant.  They are all lovely rums, and they prove that terroire and parcellaire really have solid meanings, because each of these rums is completely distinct from every other.

Killik Handcrafted Silver Overproof White (Australia)

Killik is one of the New Australian rum companies about which we know far too little and get not enough.  It’s hard to say whether their rums will make it to the European or American audiences any time soon: if any single one of them ever does, I hope it’ll be this one. Killik messes around with a hogo-centric approach to their rums and the results are to be seen in all their glory in this almost unknown unaged white rum. (NB Honourable mention should also be made of Winding Road Distillery’s white “Virgin Cane” rum, which was also very good)

Clairin Sonson (Haiti)

Nothing much need be said about this rum, because it’s released by Velier and given all the attention attendant upon that house. For those who don’t know (and want to), it’s made from syrup, not pure cane juice; derives from a non-hybridized varietal of sugar cane called Madam Meuze, juice from which is also part of the clairin Benevolence blend; wild yeast fermentation, run through a pot still, bottled without ageing at 53.2%.  What you get from all that is a low key rhum, quite tasty and one to add to the shelf of its four siblings.

Barikenn Montebello 81.6º (France-Guadeloupe)

Barikenn is a small French independent out of Brittany that is of relatively recent vintage, having been founded “only” in 2019 by Nicholas Marx, who followed the route taken by another Breton bottler, L’Esprit: slow and easy, small outturns, just a few, and high quality every time. A WP and a Foursquare were first, followed by this massive codpiece of a rum from Guadeloupe at a whopping 81.6%. How it maintains a flavour profile at that strength – and it does, a very good one – is one of life’s enduring mysteries.

Saint James Brut de Colonne “Bio” 74.2% (Martinique)

The high water mark for Saint James’s blancs will always, for me, be the Coeur de Chauffe pot still unaged white. Yet for me to dismiss the Brut de Colonne would be foolish because it’s a parcellaire rhum, issued with serious proofage, and best of all, it’s wonderful either by itself, or in a mix. Distinctive, unique, flavourful and useful, it’s a tough act for this old house to beat.

Pere Labat Brut de Colonne 70.7º (Guadeloupe)

There is nothing particularly special about this unaged blanc from Marie Galante: it’s not a bio, a parcellaire or some fancy experimental, and in fact, the 40º, 50º and 59º blancs also deliver similar profiles…with somewhat less power, to be sure. Yet the sheer intensity of what is provided here makes this, the strongest rum in the company’s arsenal, impossible to ignore completely and to be honest, I liked it quite a bit.

Engenhos do Norte Branca Rum Fire 60º Agricola (Madeira)

Slowly but surely Madeiran rums are becoming De Next Big Ting within the rum world and maybe it’s just poor word of mouth that’s keeping them from being more appreciated. The “Branca” at 60% may be Engenhos do Norte’s strongest commercial offering (the word means “The White One”) and it is their own bottling, not something they passed on to either That Boutique-y Rum Co. or Rum Nation. It’s distilled on a column barbet still as far as I know, and it’s quite a tasty treat.

N4021

El Destilado Wild Fermented Oaxaca Rum (Mexico/UK)

El Destilado is a small UK bottler whose signature limited edition rums are all from Mexico (mostly from Oaxaca) and are really charandas in all but name (thought unless from Michoacan and covered by the Designation of Origin, they’re not). This rum is from 100% cane juice, natural five-day fermentation, 8-plate column still distillation and trapped with zero ageing.  The terroire shines through this thing, and while some flavours will appear strange, wild and near-untamed, well, I made similar comments on the clairin Sajous back in 2014, and look how well that turned out. I buy every rum this company makes on principle, because I think when the dust settles, we’ll never see their like again.

L’Esprit Jamaican “Still Strength” White Rum (France-Jamaica)

L’Esprit is one of a handful of unappreciated European indies whose reputation should be greater.  They still make extraordinary barrel selections of aged rums, yet the occasional unaged whites they produce may be even more amazing. On my last list I mentioned their “still strength” 85% Port Mourant white, and of the next batch, the 85.6% Jamaican white released in 2020 is equally worthy of acclaim. If you want to see a white that channels shock and awe in equal measure, you may have found it here.

St. Nicholas Abbey Overproof White (Barbados)

Who would have thought that the conservative Barbadian Little Distillery That Could could escape its traditions? For most of their releases it’s been ever increasing ages and all at living room strength, and then somebody decided to cast caution to the winds, step on the gas and dropped this 60% beater of an unaged white on us. Holy Full Proof, Batman. It’s fiery, it’s spicy and tasty and aromatic, all at the same time

Foursquare LFT White (Barbados)

Few rums are or have been more eagerly anticipated than Foursquare’s various ECS rums or the Collaborations with Velier.  Yet those were and are variations on a theme: well known and much loved to be sure, but not completely original either. This one, now – this one is cut from wholly new cloth for the distillery, has the potential to take the company in a whole new direction, and the best part is, it’s really kind of fantastic: a high-ester long-fermentation style rum from juice that may just cause a few puckered…er…brows, over in the French islands. And, maybe, South Africa. As all the 2022 UK and Paris rum fests are now over, look for reviews of this thing to come soon from all the usual suspects. Me, I think it’s great.

William Hinton 69% White Agricole (Madeira)

A year or so back, I wrote about a white Madeiran rum from William Hinton (Engenho Novo) at the usual inoffensive 40% and gave it a dismissive “it’s a rum” rating of 75 points. It didn’t impress me much. Side by side with that was another review: of the overproof white at 69%.  Both were column still cane juice agricoles, but the difference was night and day – the stronger version is completely impressive on all levels and while it’s made for mixing, I’d enjoy it fine exactly as it is. (The difference is probably because the 69% edition is not aged and has a 2-3 days’ fermentation time, unlike the 40%’s 24 hrs and a couple of years’ ageing and subsequent filtration).

Montanya Platino (USA)

Aside from maybe a double handful of serious distilleries, American rums rarely get much appreciation or respect, and with good reason — they keep trying to make whisky and see rums as a “filler” spirit (if even that), and the results often reflect that indifference. Not so Montanya, Karen Hoskins’ little outfit in Colorado.  There’s all sorts of promising stuff going on there and this white rum is one of them – it’s one of the few white rums out of the USA that does not try to copy Bacardi, take cheap shortcuts, or, at end, disappoint.

Sugar House White Overproof Rum (UK)

The New Scots are coming, and they aren’t messing around. Sugar House demonstrates that it’s not necessary to have a ginormous industrial still, age your rum up to yinyang in barrels blessed by the Pope, be in the tropics or have a cool pirate theme to be completely, totally awesome. I have little interest in their spiced rums, “scotch bonnet” rums or the coffee infused varietals, and even the standard white they make is not in this one’s league. The overproof though….in a word, fantastic. It has so many flavour notes I’m in danger of running out of words.

Islay Rum Co. “Geal” Pure Single Rum (UK)

The British Invasion is getting serious when an island renowned for its whisky distilleries can allow a rum distillery to be constructed (in Port Ellen, forsooth!). I was able to try the 2022 Inaugural Release of a 45% pot still unaged white rum, which is made with a 5-7 day fermentation period and uses dunder.  The results, while not spectacular, channel Jamaica so well that it cannot be ignored, and I wouldn’t want to. Are we sure this is made in Scotland? 

J. Gow “Culverin” Unaged White Rum (UK)

J. (for “John”) Gow Distillery is located on what is likely the smallest rum producing island in the world, up in the Orkneys in northern Scotland, on a 0.15 square mile island called Lamb Holm, where it is rumoured, cane does not grow well. Armed with a 2000-litre pot still they produce a series of lightly aged rums with evocative names, all at around standard strength. The “Culverin” unaged white I tried at TWE Rum Show in 2022 really was a quiet little stunner. Bottled at 50% it channelled dusty, woody, briny, molasses and kimchi notes that reminded me of unaged Port Mourant rums. Note: to be honest the limited (171-bottle and sold-out) edition of the 1st Wild Yeast white rum they did back in March 2022 was even better, but I’d prefer to have this list represent rums you can actually get.

Papa Rouyo Rhum Agricole de Terroire (Guadeloupe)

Papa Rouyo has been quietly available in France for about a year, and perhaps it’s 2022 that was their coming out party.  A new microdistillery in Le Moule on Guadeloupe — which puts them right by Damoiseau — they operate a couple of charentais pot stills to make cane juice rhums. Some are aged, some are single cask, some are taken by indies like Velier for the HV line. But it’s the pair of lightly aged (120 days and 450 days) almost-whites that I include here, because their double distillation and R579 Red Cane varietal makes for two stunning rhums. The aromas and tastes almost explode in the nose and mouth, and while adhering to the general agricole profile, go off in joyous directions of their own at the same time.

La Favorite “La Digue” and “Riviere Bel’Air” (Martinique) Rhum Agricole Blanc (Martinique)

Another pair that are tough to separate: 52% and 53% respectively, parcellaire rhums, limited outturns, AOC specs, 2018 harvest, monovarietal canes, unaged…few rhums pack such a series of plot points to their production details.  What comes out at the other end is delicious: sweet, herbal, spicy, citrus, vegetal, fruity, tart….I could go on, but the bottom line is that this pair of rhums, either or both, shows why parcellaires deserve attention.

Chalong Bay High Proof White Rum (Thailand)

The Thai cane juice rum from Chalong Bay should didn’t make the cut for either of my two initial lists…probably because I had only tried the original 40% white and that was decent, just not terrific. Things got dialled up quite a bit with the  high proof rum, though. The 57% rhum nosed well, tasted well and was an all round winner for me. While I liked it, it’s hard to tell whether such a product would sell in its home country where softer and sweeter profiles are more common, so the jury is out on whether it continues to be made, and if for export only or not.

J. Bally Unaged White Rhum 55% (Martinique)

Bally has been on the list before with their more mainstream 50% rhum blanc, yet the 55% unaged white is so good, it even eclipses the untrammelled quality of the regular offering (which was surely no slouch either).  I can’t say what makes the extra five points of proof so intrinsically delicious, only that somehow it exceeds its origins. I really loved it and went back to the bottle several times to filch some more.

Habitation Velier Distillerie De Port Au Prince Double Distilled White Rhum (Haiti)

Given it was distilled in 2021 (twice) but not seen in public until 2022 (and even then the label seemed incomplete), I’m unsure whether it’s been aged or rested. From the taste, my money is on the latter. Initial distillation in the Providence Distillery located in Port-au-Prince, the capital, with crystalline cane syrup coming from Saint-Michel-de-l’Attalaye (also home of Benevolence, Sajous and Le Rocher). It channels all the agricole hits — brine, fresh fruit, cane, honey and a smorgasbord of a lot else; I found it rather more elegant than the punch of, say, the Sajous.. It’s a great entry into the HV series and just keeps getting better as you taste it. 

Summing Up

Looking at this list, it’s clear that the epicentre of such rhums remains for the most part in the Caribbean (and I’ve excluded a few other really good rhums from there to keep the list from ballooning too far and showcase other regions). There are still many interesting rums to be had from other countries and continents, of course, and I think that the areas to keep an eye on are Asia and Africa (South Africa. Ghana, Senegal and Cameroon specifically, for now).

Another interesting trend these whites suggest, is the emergence of micro-distilleries in locations like the UK, which are outside the usual tropical haunts of enthusiast-driven operations.  Since GIs, terroire and cane juice are not the main focus, they can buy molasses from wherever, and just go from there – so what’s surprising is how good so many of them are. 

Lastly, it’s good to see the 40% limitation is being dispensed with across the board. Whites are being issued at any strength suitable to their character, and although sometimes I think distilleries take it to extremes with the “still strength” releases (Rom Deluxe’s DR 93.6% white rum is the poster boy for this in action), it’s way better than the anonymous blah I grew up with and which still dominates too many bars I’ve been cordially escorted (= “thrown out”) of.

So that’s it for now. Until List #4 comes out, try these and enjoy the ride.

Note: Previous lists of great white rums are here (#1) and here (#2).

 

Plugging In To Rum – A Guide To Online Resources

 1 Response »
Apr 182022
 

Originally published November 2020. Continuously updated, with the last edit in June 2023

Introduction

More and more resources are coming online even as – or perhaps because – an increasing amount of people, young and old and in between, are coming into rum.  They arrive new, or from some other spirit, and are wont to inquire “Where can I find out about…?”  The questions are always the same and after more than ten years of doing this, I sometimes think I’ve seen them all:

  • What rum do I start with?
  • If I like this, what would you recommend?
  • What’s the sugar thing all about?
  • How much?
  • What’s it worth?
  • Where can I find…?
  • What to read?
  • How? Where? When? Why? What? Who?

Several years ago (February 2016 for those who like exactitude), Josh Miller of Inu-a-Kena, who was one of the USA’s premier reviewers before he turned to other (hopefully rum-related) interests and let his site slide into a state of semi-somnolence, published an article called “Plugging into the Rum World.” This was a listing of all online resources he felt were useful for people now getting into the subculture.

Five years on, that list remains one of the only gatherings of material related to online rum resources anyone has ever bothered to publish.  Many bloggers (especially the Old Guard) put out introductions to their work and to rum and just about all have a blogroll of favoured linked sites as a sidebar, and I know of several podcasts which mention websites people can use to get more info  – it’s just that they’re scattered around too much and who has the time or the interest to ferret out all this stuff from many different locations?

Moreover, when you just make a list of links, it does lack some context, or your own opinion of how useful they are or what they provide. That’s why I wished Josh’s list had some more commentary and narrative to flesh it out (but then, as has often been rather sourly observed, even my grocery list apparently can’t be shorter than the galley proofs for “War & Peace”).

Anyway, since years have now passed, I felt that maybe it was time to kick the tyres, slap on a new coat of paint and update the thing. So here is my own detailing of all online and other resources I feel are of value to the budding Rum Geek. 

(Disclaimer: I am not into tiki, cocktails or mixology, so this listing does not address that aspect of the rumisphere).

General – Social Media and Interactive Sites

For those who are just starting out and want to get a sense of the larger online community, it is strongly recommended that one gets on Facebook and joins any of the many rum clubs that have most of the commentary and fast breaking news. There’s an entire ecosystem out there, whether general in nature or focused on specific countries, specific brands or themes.

Questions get asked and get answered, reviews get shared, knowledge gets offered, lists both useful and useless get posted, and fierce debates of equal parts generosity, virulence, knowledge, foolishness, intelligence and wit go on for ages.  It’s the liveliest rum place on the net, bar none. You could post a question as obscure as “Going to Magadan, any good rum bars there?” and have three responses before your ice melts (and yes I’ve been there and no there aren’t any).

The big FB Rum Clubs are:

Other general gathering points:

More specialized corners of the FB rum scene are thematic, distillery- or country-specific, or “deeper knowledge-bases”. Many are private and require a vetting process to get in but it’s usually quite easy. (NB: After a while you’ll realize though, that many people are members of many clubs simultaneously, and so multiple-club cross postings of similar articles or comments are unnecessary).

…there’s tons more for specific companies but those are run by industry not fans and so I exclude them. Too there are many local city-level rum clubs and sometimes all it takes is a question on the main fora, and someone in your area pops up and says, “yeah, we got one…”

The other major conversational forum-style resource available is reddit, which to me has taken pride of place ever since the demise of the previous two main rum discussion sites: Sir Scrotimus Maximus (went dark) and the original Ministry of Rum (got overtaken by Ed Hamilton’s own FB page).  Somewhat surprisingly, there are only two reddit fora thus far, though the main one links to other spirits and cocktail forums.

/r/rum This is the main site with over 41,000 readers.  Tons of content, ranging from “Look what I got today!” to relinked articles, reviews and quite often, variations on “Help!” Conversations are generally more in depth here, and certainly more civilized than the brawling testosterone-addled saloon of FB. Lots of short-form reviewers lurk on this site, and I want to specifically recommend Tarquin, T8ke, Zoorado, SpicVanDyke and the LIFO Accountant. Both the question “What do I start with?” and the happy chirp “Look what I got!” are most commonly posted on this subreddit.

/r/RumSerious (Full disclosure – I am the moderator of the sub). Created in late 2020, the site is an aggregator for links to news, others’ reviews and more focused articles. Not much serious discussion going on here yet but I continue to live in hope.

/r/tiki Lots of rum subjects turn up here and it’s a useful gathering place for those whose interests in tiki and rum intersect.

I’m deliberately ignoring other social media pipelines like Instagram and Twitter because they are not crowdsourced, don’t have much narrative or commentary, and focus much more on the individual.  Therefore as information sources, they are not that handy.

Reviewers’ Blogs & Websites

On my own site I subdivide reviewers into those who are active, semi-active and dormant — here, for the sake of brevity, I’ll try to restrict myself to those who are regulars and have content going up on a fairly consistent basis. 

Reviewers

  • WhiskyFun (France) – Serge Valentin is the guy who has written more reviews about rum than anyone in the world (he’s also done almost 16,000 whisky tasting notes but that’s a minor distraction, and a sideline from his unstated, undeclared true love of rums) in a brutally brief, humorous, short-form style that has been copied by many other reviewers.
  • Rum Ratings – This is a user-driven populist score-and-comment aggregator.  From a reviewer’s ivory-tower perspective it’s not so hot, but as a barometer for the tastes of the larger rum drinking population it can’t be beat and shows why, for example, the Diplo Res Ex remains a perennial favourite in spite of all the negative reviews.
  • The Rum Barrel Blog (UK) – Barman Alex Sandu used to post his reviews directly into FB until he gave in and opened a site of his own.  This guy posts mainly reviews, and he’s quite good, one of those understated people who will turn up a decade from now with a thousand tasting notes you never knew were there.
  • Single Cask Rum – Marius Elder does short form reviews of mostly the independent bottlers’ scene. What he posts is amazing, because he does flights — of similar bottlers, similar years, similar geographical places — to make comparatives clear, and the bottles in those flights are often a geek’s fond dream.
  • The Rums of the Man With the Stroller (French) – Laurent Cuvier is more a magazine style writer than a reviewer, yet his site has no shortage of those either, and he serves the French language market very nicely.  Plus, all round cool guy. The poussette has been retired, by the way.
  • Le Blog a Roger (French) – Run by a guy whose tongue-in-cheek nom-de-plume is Roger Caroni, there’s a lot more to his site than just rums…also whiskies and armagnacs. Good writing, brief notes, nice layout.
  • Who Rhum the World? (French) – Oliver Scars does like his rums, and writes about the top end consistently and well, especially the Velier Caroni and Demerara ranges.
  • Barrel Aged Thoughts (German) – A site geared primarily towards independents, and a strong love of Caronis, Jamaicans and Demeraras. Nicely long form type of review style.
  • John Go’s Malternatives – John, based in the Philippines, writes occasionally on rum for Malt online magazine.  Good tasting notes — and its his background narrative for each rum that I really enjoy and which will probably remain in the memory longest.
  • Whisky Digest (FB) – Now here’s a gentleman from Stuttgart who eschews a formal website, and whose tasting notes and scores are posted on FB and Instagram only. Crisp, witty, informative, readable mini reviews, really nice stuff. Love his work. Also posts reviews on Instagram, which is unusual for written work.
  • 88 Bamboo is an interesting website that was started around 2020 by two whisky guys in Singapore to concentrate on…well, whisky.  As luck would have it they allowed guest posts from time to time, and one gentleman, Weixiang Liu, a cheerfully self-proclaimed “coffee brewologist and occasional rum addict,” started to pen some short rum reviews (about 70+ are on the site, most of them his). The writing is nice and the selections are well done.
  • Secret Rum Bar out of the UK does flights and single reviews and is really quite informative. This kind of work almost requires the short form approach to writing, and Stuart, the showrunner, is an engaging blogger with interesting rums to look at, every time.
  • Malt Runners is a new site that opened in June of 2023, and is a curated collection of reviews – mostly whisky but also with a strong rum component – that were and are all written and posted first on reddit. These are all shortform pieces, and because of the multiple authors involved (mostly from USA/Canada), it is sure to be one of the best resources for quickie reviews that consumers can consult without wading through acres of turgid prose (y’know, like mine). LifoAccountant, mentionerd elsewhere here posts under the handle The Auditor on this site.

Others

  • Rum Revelations (Canada) – Occasional and valuable content by Ivar de Laat out of Toronto, who is usually to be found commenting on FB’s various fora and who runs the Rum Club Canada FB group. The gentleman has strong opinions, so you’ll never be in doubt what he likes or dislikes.
  • Rumtastic (UK) – “Another UK Rum Blog” his website self-effacingly says, and he modestly and deprecatingly considered himself a merely “awesome, ace, wicked dude” in a comment to me some time ago.  Short, brief, trenchant reviews, always good to read.
  • Master Quill (Holland) – Alex and I are long correspondents and I always read his reviews of rum, which take second place to his writing about whiskies, but are useful nevertheless.  Like most European bloggers, he concentrates mostly on the independents.
  • Québec Rhum – This large Francophone Canadian site is unusual in that it is actually more like a club than a single person’s interests the way so many others on this list are: within it reside rum reviews, distillery visits, master class programs and some cost-defraying merchandise.  For my money, of course, it’s the reviews that are of interest but it certainly seems to be the premiere rum club in Canada, bar none.
  • Rum Shop Boy (UK) – Simon’s Johnson’s excellent website of rum reviews. Personal issues make him less prolific than before: in 2022 he began to post again, so here he is.
  • Rum Diaries Blog (UK) – Busy with work these days, great content and reviews, some of which are quite in-depth. Mostly posts on FB but has resumed a limited posting schedule in late 2022, and the work is really quite excellent.
  • The Fat Rum Pirate (UK) – Wes Burgin was the second most prolific writer of rum reviews out there (Serge remains the first). The common man’s best friend in rum, with strong opinions – you’ll never be in doubt where he’s coming from – and tons of reviews. He’s slowed down some as of 2023 and is almost dormant these days

Dormant Sites With Good Content

  • Du Rhum (French) – Cyril Weglarz is a fiercely independent all rounder, writing reviews, essays and even a book (The Silent Ones, see below).  He’s noted for taking down Dictador and other brands for inclusion of undeclared additives and remains the only blogger – ever – to have sent rums for an independent laboratory analysis, over and beyond using a hydrometer.
  • Roob Dogg Drinks is run by Toronto-based Reuben Virasami, whose family hails from Guyana. The site went live in January 2021 and posts remain intermittent, but always well written and informative.
  • Rum Gallery (USA) – no longer updated for some years, I include it for the back catalogue, because Dave Russell has been active on the review since before 2010 and so has many reviews of rums we don’t see any more, as well as those from America.
  • Rum Howler Blog (Canada) – Chip Dykstra reviews out of Edmonton in Canada, and is one of the oldest voices in reviewer-dom still publishing. He has done rather less of rum of late than of other spirits, and remains on this list for the same reason Dave Russell does – because his reviews of rums from before the Renaissance are a good resource and he covers Canada and North America better than most. Not so hot for the newer stuff or independents, though.
  • PhilthyRum (Australia)  – One of the few who posted about and from Australia, the site has not been updated since November 2018.  What a shame.

News Sites and Newsletters

Not much news out there, the older sites have all been subsumed into the juggernaut that is Facebook.  There do remain some holdouts that try to stem the tide of the Big Blue F and here are a few

  • RumPorter – This site is in French, Spanish and English, and has both a paid and free section. The articles are well written and well researched and may be the best online magazine dealing with rum that is currently extant.
  • Coeur de Chauffe (French) – Magazine-style deep-dive content, curated by Nico Rumlover (which I suspect is not his real name, but ok 🙂 ).
  • Got Rum? – US-based ad-heavy magazine which publishes monthly. Paul Senft, one of the only remaining US rum reviewers left standing, posts his reviews here, and historical essays are provided by Marco Pierini. The rest is mostly news bits and pieces, of varying quality.
  • The Rum Lab – There’s a website for this, with useful stuff like the Rum Connoisseur of the week, various infographics and news…my own preference is to subscribe to the newsletter which delivers it to your inbox every week.  Good way to stay on top of the news if you don’t think FB is serving you up the rum related stories you like.
  • *Added Instant Rum (French) – This is a magazine aggregator (i.e., no original content) which reposts sources and links of articles having to do with rum, in French. A lot of writers really hate the way it never asks for permission, and often doesn’t provide source attribution.

© istock.com/Rassco

Online Research, Technical, Background & History

Once you get deeper into the subculture, it stands to reason you’re going to want to know more, and social media is rarely the place for anyone who needs to go into the weeds and count the blades. And not everyone writes, or wants to write, or reads just about reviews, the latest rums, their rumfest visits – some like the leisurely examination of a subject down to the nth degree.

  • Cocktail Wonk (now also the Rum Wonk) – Without question, freelance writer Matt Pietrek is the guy with the widest span of essays and longform pieces on technical and general aspects of the subject of rum, in the world. In his articles he has covered distillery visits and histories, technical production details, in-depth breakdowns and translations of governing regulations like GIs and the AOC, interviews and much more. Sooner or later, everyone who has a question on some technical piece of rum geekery lands on the rum section of this site.
  • Rum Tasting Notes – Now renamed “Rum-X”. This is not a website, but a mobile application and is a successor to the lauded and much-missed site Reference Rhum.  It is an app allowing you to input your tasting notes for whatever rums you are working with, to make a collection of your own and to curate it … but its real value lies in being a database, a reference of as many rums as can be input by its users.  Last I checked in March 2022, there are over 12,000 rums in the library. 
  • WikiRum is another such app, but it differs in that it also has a fully functioning website in both French and English, and also with nearly 8,500 entries.
  • American Distillery Index – Produced by Will Hoekenga (not the last time he turns up here) as part of the American Rum Report, it lists every distillery he could find in the USA by state, provides the website, a list of their rums and some very brief historical notes. There is an Australian Distillery Index that I use when doing research, but it’s not as well laid out.
  • The Boston Apothecary – Very technical articles on distillation.  The September 2020 article was called “Birectifier Analysis of Clairin Sajous,” so not airport bookstore material, if you catch my drift.
  • Peter’ Rum Labels out of Czechoslovakia defies easy categorization.  It’s one of the most unique rum-focused sites in existence, and the best for what it is: a compendium of pictures of labels from rum bottles.  Ah, but there’s so much more: distillery and brand histories, obscure vintages and labels and producers….it’s an invitation to browse through rum’s history in a unique way that simply has no equal.

Sugar Lists

This is a subject that continues to inflate blood pressures around the world.  Aside from the “wtf, is that true?” moments afflicting new rum drinkers, the most common question is “Does anyone have a list of rums that contain it?” Well, no.  Nobody does.  But many have hydrometer readings that translate into inferences as to the amount of additives (assumed to be sugar), and these are:

Podcasts

  • Five minutes of rum – 88 (for now) short and accessible episodes about specific rums plus a bit of text background, some photos and cocktails. If time is of essence, here’s a place to go. Not updated since October 2021.
  • Single Cast (French) – The big names of the Francophone rhum scene – Benoit Bail, Jerry Gitany, Laurent Cuvier, Christine Lambert, Roger Caroni – run these fortnightly podcasts, which make me despair at the execrable quality of my French language skills. Great content.
  • Ralfy – Well, yes, Ralfy does do primarily whiskies on his eponymous vlog and rum takes a serious back seat. He does do rums occasionally, however, and his folksy style, easy banter, and barstool wisdom are really fun to watch (or just listen to), whether it’s in a rum review, or an opinion piece.
  • Zavvy.co – A video platform which co-founders Federico Hernandez and Will Hoekenga (remember him from the American Rum Index?) intended as a live streaming tool for rum festivals, repurposed after COVID-19 shattered the world’s bar industry and cancelled all rumfests.  Now it is a weekly series of interviews and discussions with members of the industry
  • ACR has some really useful virtual distillery tours and “Rum Talk” sessions with distillery people 
  • Rumcast – This podcast run by John Gulla out of Miami and Will Hoekinga from Tennessee was very busy from April to August of 2020, then declined due to both the pandemic and the attention switching to Zavvy (Will Hoekinga is part of it, so that may be why). In 2021 the show went back up to a regular schedule of once a fortnight and passed their 50th podcast in March 2022.  Very in-depth and knowledgeable interviews and occasionally just the two guys riffing on some rum related subject or other.
  • Global Rum Room (FB) – This is a place where every Friday, rumfolk from around the world just hang out and sh*t talk, using a Zoom link.  The link is usually posted weekly and to be found in the group page. It’s a private group, so an invitation is needed but as far as I know nobody has ever been turned away.
  • *Added Romradion (English/Swedish): On Spotify, a Swedish site that often interviews English personages in the rum world. A mix of languages, good humoured, in depth, with an eclectic schedule and varying lengths – anywhere between twenty minutes and an hour.  I like listening to them riff, though haven’t yet gone through all of their episodes.

Video Blogs

  • Added Arminder Randhawa’s vlog Rum Revival on YouTube is one of the best shortform, easygoing video blogs out there.  He keeps it clear, crisp and reasonably informative, doesn’t go on for too long and limits himself to themes and rum subjects that can take as little as three or four minutes, or as many as fifteen. Tight, quick editing, aimed squarely at those still early in their journey.
  • Hugely enthusiastic and very short notes and reviews of mostly spiced rums come from the enormously entertaining and energetic Steve the Barman, which I would not normally include but nobody else is doing it to this extent and they need a home too. Steve rums both a YouTube channel and an Instagram Feed and goes all over the map with his quick videos. Unsurprisingly given his handle, his perspective is that of a barman, and one of knowledge sharing, not reviews so much
  • Rum on the Couch – Dave Marsland, who runs the UK based Manchester Rum Festival, hosts brief conversational look-what-I-got videos and reviews of mostly one bottle at a time. He reminds me a lot of The Fat Rum Pirate’s informal written style. He really does, quite often, review from his couch. Lots of information and opinion presented in an easygoing fashion, and not as prolific as he once was, though still fun to watch any time he posts something.
  • Ready Set Rum – A 2021-founded YouTube vlogger, Jamé Wills, is a Floridian originally from Trinidad (though his accent tilts more towards Jamaican on occasion).  His rum video reviews are longer than most, and what characterizes them is his cheerful laid-back energy and the guests he brings in; the conversational back-and-forth makes each video a comfortable and fun watch. Also dropping in productivity as of 2023.
  • Consider as well the videos of Scott Ferguson’s vlog “Different Spirits” (lots of rums reviews, some whiskies and other stuff, each about half an hour). He moonlights quite often on /r/rum on Reddit as a commentator and reviewer. The August 2022 episode “Introduction to Rum” is particularly good.
  • The New World Rum Club – This was a new YouTube entrant, fresh out of the gate in January 2021. The Foursquare ECS overview is great (and doesn’t have a single tasting note). So far Simon concentrates on narratives, a gradually increasing amount of reviews, but alas, like others, less of late — nothing posted since November 2021.
  • Diary of a Rum Hunter is too new for sweeping opinions about quality, for now. Darren has an armchair conversation and rum review thing going, but occasionally moves around in the real world to showcase the subject (as he did with the one about doubling his money on auctions). Each review, with one exception, is about 20-30 minutes. Hasn’t posted anything since December 2021.

Specific Articles

Even within the fast moving rum community where things change on a daily basis, some articles stand out as being more than a flash in the pan and survive the test of time. Most bloggers content themselves with reviews and news, and a few go further into serious research or opinionating. Here some that bear reading:

  • Tarquin (Rachel) Underspoon’s List of what Rums to Start With.  Every boozer and every blogger sooner or later addresses this issue, and the lists change constantly depending on who’s writing it, and when. This is one of the best.
  • The Cocktail Wonk’s article on E&A Scheer. This is the article that allowed laymen to understand what writers meant when they spoke about “brokers” buying bulk rum and then selling it to independent bottlers.  It introduced the largest and oldest of them all, Scheer, to the larger public in an original article nobody else even thought to think about.
  • The History of Demerara Distilleries, written by Marco Freyr of Germany, is the most comprehensive, heavily referenced, historically rigorous treatise on all the Guianese sugar plantations and distilleries ever written. No one who wants to know about what the DDL heritage still are all about can pass this monumental work by. The ‘Wonk has a two-part Cliff-notes version, here and here which is less professorial, based on his visits and interviews.
  • Josh Miller’s well written piece on the development of Rhum Agricole.
  • The Man With A Stroller, Laurent Cuvier, has, as of January 2022, a seriously good 12-part series of mini reviews exclusively dedicated to White Cane Juice Rums. You’ll have to use Google translate to convert the French (note: the link here goes to Part 12; links to the other 11 are at the bottom and he tells me there will undoubtedly be more to come)
  • [Shameless plug alert!] The Age of Velier’s Demeraras. A favourite within my own writing, a deeply researched, deeply felt, three-part article on the impact Velier’s near-legendary Demerara rums had on the larger rumiverse. Two others are the History of the 151s, and the deep dive into all the different kinds of barrels and containers rum is and can be stored in.

Shopping Sites

Well, I can’t entirely ignore the question of “Where can I get…?” and get asked it more often than you might imagine. However, there are so many of sites nowadays, that I can’t really list them all.  That said, here are some of the major ones I know of that other people have spoken about before.  I’ll add to them as I try more, or get recommendations from readers.

(Note: listing them here is not an endorsement of their prices, selections or shipping policies; nor have I used them all myself, and they may not ship to you).

USA

EU & UK

Canada

The Final Question

I wanted to address the one question that comes up in my private correspondence perhaps more often even than “Where can I find…?” or “Have you tried…?”.  

And that’s “How much is this bottle worth?” 

Aside from the trite response of It’s worth whatever someone is willing to pay, there is no online answer, and I know of no resource that provides it as a service outside of an auction house or a site like RumAuctioneer where the public will respond by bidding, or not. One can, of course, always check on the FB rum fora above, post a picture and a description and ask there, and indeed, that is nowadays as good a method as any.  Outside that, don’t know of any.

So, that said, I never provide a website resource or give a numerical answer, and my response is always the same: “It is worth drinking.” 

Summing up

When I look down this listing of online resources (and below in the books section), I am struck by what an enormous wealth of information it represents, what an investment of so many people’s time and effort and energy and money.  The commitment to produce such a cornucopia of writing and talking and resources, all for free, is humbling.  

In the last fourteen years since I began writing, we have seen the rise of blogs, published authors, rum festivals, and websites, even self-bottlings and special cask purchases by individuals who just wanted to pass some stuff around to friends and maybe recover a buck or two.  New companies sprung up.  New fans entered the field.  Rum profiles and whole marketing campaigns changed around us. The thirst for knowledge and advice became so great that a veritable tsunami of bloggers rose to meet the challenge – not always to educate the eager or sell to the proles, but sometimes just to share the experience or to express a deeply held opinion. 

It’s good we have that. In spite of the many disagreements that pepper the various discussions on and offline, the interest and the passion about rum remains, and results in a treasure trove of online resources any neophyte can only admire and be grateful for.  As I do, and I am.

Appendix – Books On Rum

Books are not an online resource per se, so I chose to put them in as an appendix.  I do however believe they have great value as resources in their own right, and not everything that is useful to an interested party can always be found online.

Unsurprisingly, there is no shortage of reference materials in the old style format.  No matter how many posts one has, how many essays, how many eruditely researched historical pieces or heartbreaking works of staggeringly unappreciated genius, there’s still something about saying one has published an actual book that can’t be beat. Here’s a few that are worth reading (and yes, I know there are more):

  • Rums of the Eastern Caribbean (Ed Hamilton) – Released in 1995 at the very birth of the modern rum renaissance, this book was varied survey of as many distilleries and rums as Mr. Hamilton found the time to visit over many years of sailing around the Caribbean. Out of print and out of date, it’s never been updated or reprinted.  Based on solid first hand experience of the time (1990s and before), and many rum junkies who make distillery trips part of their overall rum education are treading in his footsteps. (It was followed up in 1997 by another book called “The Complete Guide to Rum”).
  • Rum (Dave Broom) – This 2003 book combined narrative and photographs, and included a survey of most of the world’s rum producing regions to that time.  It was weak on soleras, missed independents altogether and almost ignored Asia, but had one key new ingredient – the introduction and codification of rum into styles: Jamaican, Guyanese, Bajan, Spanish and French island (agricole). Remains enormously influential, though by now somewhat dated and overtaken by events (he issued a follow-up “Rum: The Manual” in 2016, the same year as “Rum Curious” by Fred Minnick came out).
  • Atlas Du Rhum (Luca Gargano) – A coffee-table sized book that came out around 2014. Unfortunately only available in Italian and French for now.  It’s a distillery by distillery synopsis of almost every rum making facility in the Caribbean and copies the format of Broom’s book and the limited focus of Hamilton’s, and does it better than either. Beautifully photographed, full of historical and technical detail.  Hopefully it gets either a Volume 2 or an update for this decade, at some point, and FFS let’s have an English edition!
  • French Rum – A History 1639-1902 (Marco Pierini).  This is one of those books that should be longer, just so we can see what happened after Mont Pelee erupted in 1902.  Still, let’s not be ungrateful.  Going back into the origins of distilled spirits and distillation in the Ancient World, Marco slowly and patiently traces the evolution of rum, and while hampered by a somewhat professorial and pedantic writing style, it remains a solid work of research and scholarship.
  • The Silent Ones (Cyril Weglarz) – Few books about rum’s subculture impressed and moved me as much as Cyril’s. In it, he toured the Caribbean islands (on his own dime), and interviewed the people we never hear about: the workers, those in the cane field, the lab, the distillery.  And provided a portrait of these silent and unsung people, allowing us to see beyond superstar ambassadors and producers, to the things these quieter people do and the lives they lead.
  • Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki (Martin & Rebecca Cate) – Addressed to the cocktail and tiki crowd in 2016 (as is self evident from the title) the reason I include this book here is because of the Cates’ proposal for another method classification for rums that goes beyond the too-limited styles of Dave Broom, and is perhaps more accessible than the technical rigour of the one suggested by Luca Gargano. Jury is still out there. Other than that, just a fun read for anyone into the bar and mixing scene.
  • Minimalist Tiki (Matt Pietrek) – If I include one, I have to include the other.  Matt self published his book about matters tiki in 2019, and again, it is a book whose subject is obvious.  Except, not really – the section about rum,  its antecedents and background, the summing up of the subject to 2019, is really very well done and pleasantly excessive, maybe ⅓ of the whole thing. The photos are great and I’m sure to learn a thing or two about mixing drinks in the other ⅔. For now, it’s the bit about rum I covet.
  • Rum Curious (Fred Minnick) – Building on the previous book by the Cates, this takes rum in its entirety as its subject, and covers history, production, regulations, tastings, cocktails and more. It’s a great primer for any beginner, still recent enough to be relevant (many of the issues it mentions, like additives, disclosure, labelling, regulations, remain hotly debated to this day), though occasionally dated with some of the rums considered top end, and very weak in global rum brands from outside the Caribbean.
  • And a Bottle of Rum: A History of the New World in Ten Cocktails (Wayne Curtis) – This is a book about rum, cocktails and American history.  It is not for getting an overview of the entire rum industry or the issues that surround it, or any kind of tasting notes or reviews.  But it is an enormously entertaining and informative read, and you’ll pick up quite a bit around the margins that cannot but increase your appreciation for the spirit as a whole.
  • A Jamaican Plantation: The History of Worthy Park 1670-1970 (Michael Craton & James Walvin) – A deep dive into the history of one of the best known Jamaican distilleries.  (I’m sure there are others that speak to other distilleries and plantation, but this is the one I happen to have, and have read).
  • The Distillers Guide to Rum (Ian Smiley, Eric Watson, Michael Delevante) – For a book that came out in 2013, it remains useful and not yet dated.  As its title indicates, it is about distillation methodology, and there is some good introductory rum material as well.  If you want to know about equipment, ingredients, fermentation, blending, vatting, maturation, that’s all there – and then there’s supplementary stuff about the subject (styles, bars, cocktails, etc) as well, making it a useful book for anyone who wants to know more about that aspect of the subject.
  • *Added Modern Caribbean Rum (Matt Pietrek and Carrie Smith) – Published in late 2022, this book is sure to remain a standard reference for the next decade (at least). It tries to cover everything: history, production, technical details, the rum business, regulations, and biographies of just about all the Caribbean distilleries.  It’s not small and it’s not light, but as a roundup of a bunch of rum geekery — in essence, every question a neophyte or an interested rum geek might have — is covered.  (Note: There are no rum reviews here, which I think was the right decision – something would always be left out and the releases these days are so quick and so numerous that the book would be dated for such a section even by the time it went on sale).

Big, Bad & Brutal – A Short History of the 151s

 3 Responses »
Apr 232020
 

Introduction

Brutta ma buoni is an Italian phrase meaning “ugly but good”, and as I wrote in the SMWS 3.5 “Marmite” review, describes the oversized codpieces of the “151” types of rums very nicely indeed. These glute-flexing ABV beefcakes have been identifiably knocking people into stupors for at least since the 1930s and possibly even before that — and while they were never entirely good, when it came to serving up a real fast drunk with a hot-snot shot of whup-ass, they really couldn’t be beat. Flavours were often secondary, proof-power everything.

Everyone involved with rums — whether bartender, barfly or boozehound — knows what a “151” is, and they lend themselves to adverbial flights of fancy, humorous metaphors and some funny reviews. They were and are often conflated with “overproof” rums – indeed, for a long time they were the only overproofs known to homo rummicus, the common rum drinker – and their claim to fame is not just a matter of their alcohol content of 75.5% ABV, but their inclusion in classic cocktails which have survived the test of time from when they were first invented.  

But ask anyone to go tell you more about the 151s, and there’s a curious dearth of hard information about them, which such anecdotes and urban witticisms as I have mentioned only obscure. Why, for example, that strength?  Which one was the first?  Why were there so many? Why now so few? A few enterprising denizens of the subculture would mention various cocktail recipes and their origin in the 1930s and the rise of tiki in the post war years.  But beyond that, there isn’t really very much, and what there is, is covered over with a fog suppositions and educated guesses.

Mythic Origins – 1800s to 1933

Most background material regarding high-proof rums such as the 151s positions their emergence in the USA during the Great Depression – cocktail recipes from that period called for certain 151 proof rums, and America became the spiritual home of the rum-type. What is often overlooked is that if a recipe at that time called for such a specific rum, by name, then it had to already exist — and so we have to look further back in time to trace its origins.  

1873 Australian newspaper ad for Lemon Hart (Rum History FB page)

That line of thinking brings us to Lemon Hart, probably the key company behind the early and near-undocumented history of the 151s. It had to have been involved since, in spite of their flirting with bankruptcy (in 1875) and changes in ownership over the years, they were as far as I am aware, among the only ones producing anything like a widely-sold commercial overproof in the late 1800s and very early 1900s (quite separate from bulk suppliers like Scheer and ED&F Man who dealt less with branded bottles of their own, but supplied others in their turn). Given LH’s involvement with the rum industry, they had a hand in sourcing rums from the West Indies or from ED&F Man directly, and this made them a good fit for supplying other British companies. Their stronger rums and others’, so far as I can tell, tended to just be called overproofs (meaning greater than 57% for reasons tangential to this essay but related to how the word proof originated to begin with¹)…but not “151”.

Victoria Daily British Colonist, March 11, 1914. Ad for a 32 Overproof rum, which is what 151s were once called

Navy rums were considered the beefcake proofed rums of their day, and certainly stronger ones did exist – the 69% Harewood House Barbados rum bottled in 1780 is an example – but those that did were very rarely commercially bottled, and probably just for estate or plantation consumption, which is why records are so scant. The real question about rums bottled north of 57% was why bother to make them at all?  And what’s that story that keeps cropping up, about a British / Canadian mercantile concern having something to do with it?

Earliest record of a 151 rum. the Canadian HBC – 1934, Montana, USA

Here’s the tale: the Hudson’s Bay Company (HBC) was incorporated by Royal Charter in 1670, and was not only the first great trading concern in North America – it had its origins in the fur trade and trading posts of the British-run northern part of the continent – but for some time was almost a quasi-Government of large parts of the vast territories that became Canada. Their chain of trading posts morphed into sales shops which also sold alcohol – but as Steve Remsberg remarked in relating this possibility, the story (without proof, ha ha) goes that rums with proof strengths or lower were insufficient for the business of the HBC in the 1800s: it froze in the deep cold above the Arctic Circle, and so something with more oomph was required (mind you, at that time they sold mostly brandy and gin, not rum so much, but I have no doubt that rum was also part of their overall alcoholic portfolio given their Canada’s long history with rum, and HBC’s identification with it later). This tale was supported in Charles H. Baker’s 1951 book “The South American Gentleman’s Companion” (p. 77 and 78) where he remarked “Ordinary proof rums, shipped up to the chill winter wastes round Hudson Bay in Canada, promptly froze and burst their bottles. 151 proof was finally hit upon as proper proof to weather that cruel wintering.” However, the source reference of the story itself is not cited or dated, and as Matt Pietrek noted, both Curtis and Remsburg might have used it as their source.

Lemon Hart had a strong presence in the colonies (it was big in Canada and huge in Australia through the late 1800s to early 1900s, for example), possessing connections to the main importer of rum and the Caribbean rum industry, and can reasonably be construed to have been involved in bootstrapping these efforts into an even stronger version of their regular rums to address HBC’s requirements, a theory I put forward because there really wasn’t any other company which was so firmly identified and tied to the rum-type in years to come, or so suitably positioned to do so for another major British mercantile concern². There is, unfortunately, no direct evidence here, I just advance it as a reasoned conjecture that fits tolerably well with such slim facts as are known. It is equally possible that HBC approached major rum suppliers like Man independently….but somehow I doubt it.

1935 Fairbanks Daily News (Alaska, USA) ad

Whatever the truth of the matter, by the early 1900s some kind of overproof “style” — no matter who made it — is very likely to have become established across North America, and known about, even if a consistent standard strength over 57% had not been settled on, and the term “151” might not have yet existed. Certainly by 1914 the strength had been used – it just wasn’t called “151,” but “32 Overproof”.  (If we assume that proof was defined as 100º (57.14% ABV) then 32 Overproof worked out to 132º proof and the maths makes this 75.43%…close enough for Government work for sure). Unsurprisingly, this was also the Hudson’s Bay Company, which marketed such a 32 Overproof in British Columbia as far back as 1914 (see above).

The Daily Colonist, Victoria, Vancouver Island B.C, 01 May 1914

However, I suggest that such high-powered rums would have remained something of a niche spirit given their lack of branding and advertising, and they might have stayed in the shadows, were it not for the enactment of the Volstead Act in the USA and similar legislation in Canada after the restrictions of the First World War.

That drove the category underground…while simultaneously and paradoxically making it more popular. Certainly the strength of such a rum made it useful to have around…from a logistical standpoint at least.  Because quite aside from its ability to get people drunker, faster (and even with its propensity to remain liquid at very low temperatures of the North), from a shipping perspective its attraction was simply that one could ship twice as much for the same cost and then dilute it elsewhere, and make a tidy profit. 

Although direct evidence is lacking, I am suggesting that sometime between 1920 and 1933 (the dates of American Prohibition) a consistent strength was settled on and the title “151” was attached to rums bottled at 75.5%, and it was an established fact of drinking life, though maddeningly elusive to date with precision. Cocktail recipes now called for them by name, the public was aware, and the title has never disappeared.

The Strength

So why 151?  Why that odd strength of 75.5%, and not a straight 70%, 75% or 80%? We can certainly build a reasonable chain of supposition regarding why overproofed spirits were made at all, why Lemon Hart and HBC made something seriously torqued-up and therefore why subsequent cocktails called for it…but nailing down that particular number is no longer, I believe, possible.  It’s just been too long and the suppositions too varied, and records too lacking.

1938 Ron Rico advertisement

One theory goes that some US state laws (California and Florida specifically) required that proofage (or a degree higher) as the maximum strength at which a commercial consumable drink could be made — this strikes me as untenable given its obvious limitations, and in any case, it’s a factoid, not an explanation of why it was selected. Ed Hamilton of the Ministry of Rum suggested that the strength was roughly the output strength of a historic pot still – distillate would have come off after a second pass or a retort at about 75% abv — but since Puerto Rico was making rums at that strength without any pot stills quite early on (Ron Rico advertised them for being useful for cooking, which is an intriguing rabbit hole to investigate) this also is problematic. Alternatively, it might have been the least dangerous yet still cost-effective way of shipping bulk rum around prior to local dilution, as noted above. Or because of the flash point  of a 75% ethanol / 25% water mix is about the ratio where you can set it on fire without an additional propellant or heating the liquid (also technically unlikely since there are a range of temperatures or concentrations where this can happen). And of course there’s Steve Remsburg’s unproven but really cool idea, which is that it was a strength gradually settled on as rums were developed for HBC that would not freeze in the Arctic regions.

All these notions have adherents and detractors, and none of them can really be proven (though I’d love to be shown up as wrong in this instance). The key point is that by 1934, the 151s existed, were named, released at 75.5%, and already considered a norm – and interestingly, they had become a class of drinks that were for the most part an American phenomenon, not one that grew serious legs in either Asia or Europe. How they surged in popularity and became a common part of every bar’s repertoire in the post-war years is what we’ll discuss next.

Tiki, the Beachcomber, Lemon Hart et al – 1934-1963

In spite of the 151s’ modern bad-boy reputations — as macho-street-cred testing grounds, beach party staples, a poor man’s hooch, where one got two shots for the price of one and a massive ethanol delivery system thrown in for free — that was a relatively recent Boomer and Gen X development. In point of fact, 151s were, for most of the last ninety years, utilized as cocktail ingredients, dating back to the dawn of the tiki era started in the 1930s and which exploded in the subsequent decades. And more than any other rum of its kind, the rep of being the first 151 belonged to the famed Lemon Hart 151, which was specifically referenced in the literature of the time and is the earliest identifiable 151 ancestor.

So if there was ever a clear starting point to the 151s’ rise to prominence, then it had to have been with the repeal of American Prohibition in 1933 (Canada’s Prohibition was more piecemeal in execution and timing of implementation varied widely among  provinces, but in almost all cases lasted less than a decade, during the ‘teens and 1920s).  Within a year of the US repeal, both Canada’s Hudson’s Bay Company liquor division and the UK rum supplier Lemon Hart had made 151-proof rums, explicitly naming them as such (and not as some generic “overproof”), and positioning them for sale in the advertisements of the time. 

This came about because of the opening of Don’s Beachcomber, a Polynesian themed restaurant and bar in Hollywood, run by an enterprising young man named Ernest Raymond Beaumont-Gant, who subsequently changed his name to Donn Beach to jive with the renamed “Don the Beachcomber” establishment.  His blend of Chinese cuisine, tropical-themed rum cocktails and punches and interior decor to channel Polynesian cultural motifs proved to be enormously influential and spawned a host of imitators, the most famous of whom was Victor Bergeron, who created a similar line of Tiki bars named Trader Vic’s in the post war years, to cater to renewed interest in Pacific islands’ culture.

The key takeaway from this rising interest in matters tropical and tiki, was the creation of ever more sophisticated cocktails using eight, nine, even ten ingredients or more. Previous 19th and early 20th century recipes stressed three or four ingredients, used lots of add-ins like vermouth and bitters and liqueurs, and at best referred to the required rums as “Jamaica” or “Barbados” or what have you. Then as now, there were no shortage of mixes – the 1932 Green Cocktail book lists 251 of them and a New York bartender’s guide from 1888 has nearly two hundred. 

Extract from Don the Beachcomber 1941 drinks menu

What distinguished Beach and Bergeron and others who followed, was their innovative and consistent use of rums, which were identified in some cases by name (like the Lemon Hart 151 or the Wray & Nephew 17 year old), with several now-classic cocktails being invented during this period: the Zombie, the Mai Tai, the Three Dots and a Dash, the Blue Hawaii and the 151 Swizzle, among others.  Not all these required high proof rums, but two – the Zombie and the Swizzle – absolutely did, and by 1941, the Beachcomber’s rum list had several 151 variants including branded ones like Lemon Hart, Lownde’s, and Trower’s….and yes, HBC.

Initially the Lemon Hart 151 was the big gun in the house and was explicitly referenced in the recipes of the time, like for the Zombie, which Beachbum Berry spent so much time tracking down.  But if one were to peruse the periodicals of the day one would note that they were not the only ones advertising their strong rums: in the mid to late 1930s: the Canadian Hudson’s Bay Company liquor arm, and a Puerto Rican brand called Ron Rico (made just as the Serralles’ firm launched the Don Q brand with a newly acquired columnar still – they acquired Ron Rico in 1985) were also there, showing the fad was not just for one producer’s rum, and that a market existed for several variations.

The forties’ war years were quiet for 151s, but by the 1950s — with post-war boom times in the USA, and the rise of the middle class (and their spending power) — their popularity began to increase, paralleling the increase in awareness of rums as a whole. Tens of thousands of soldiers returned from duty in the Pacific, movies extolled the tropical lifestyle of Hawaii, and members of the jet set, singers and Hollywood stars all did their bit to fuel the Polynesian cultural explosion.  And right alongside that, the drinks and cocktails were taking off, spearheaded by the light and easy Spanish style blends such as exemplified by Bacardi. This took time to get going, but by the early 1960s there was no shortage of 151 rums — from Puerto Rico in particular, but also from Jamaica and British Guiana —  to rank alongside the old mainstays like Lemon Hart.

The Era of Bacardi – 1963-2000

It may be overstating things to call these years an era of any kind: here, I simply use it as a general shorthand for a period in which 151s were no longer exotic but an established rum category in their own right, with all their attendant ills.

As with most ideas that make money, sooner or later big guns and small come calling to join the party.  Bacardi had its problems by being ousted from Cuba in 1960, yet had had the foresight to diversify their company even before that, and operated  in Brazil, Mexico, Puerto Rico and the USA. After the dust settled, they made their own 151 in the lighter Cuban style – at the time it was made in Brazil before production shifted to Puerto Rico, and its low and subsidized price made it a perennially popular rum popskull.  It was widely available and affordable, and therefore soon became the bestselling rum of its type, overtaking and outselling all other 151 brands such as the Appleton 151 white, or the Don Q 151 made by the Serralles boys in Puerto Rico and those that had existed even earlier. 

The official basis of the popularity of 151s remained the cocktails one could make with them.  Without searching too hard, I found dozens of recipes, some calling for the use of Bacardi 151 alone, with names as evocative as “the Flatliner”, “Four Horsemen”, “Backfire on the Freeway”, “Superman’s Kryptonite” and “Orange F*cker”.  Obviously there were many more, and if Bacardi seemed ubiquitous after a while, it was because it was low-cost and not entirely piss-poor (though many who tried it neat over the years might disagree).

One other demographic event which propelled 151s to some extent was the rise of the western post-war Baby Boomer generation and its successors like Gen-Xers who had known little privation or want or war in their lifetimes.  These young people raised on Brando-esque machismo and moody Dean-style rebellion, had disposable income and faced the enormous impact of American popular culture — for them, 151s served another purpose altogether, that of getting hammered fast, and seeing if one could survive it…some sort of proof-of-manhood kind of thing. Stupidity, hormones, youth, party lifestyle, the filmic romance of California beaches, ignorance, take your pick. For years – decades, even – this was the brush that tarred 151s and changed their popular perceptions.

In all that happy-go-lucky frat-boy party reputation combined with the allure of easily-made, inexpensive home-made concoctions, lay the seeds of its destruction (to Bacardi, at any rate).  People got hurt while under the highly intoxicating influence of killer mixes, got into accidents, did stupid and dangerous things. 151s were highly flammable, and property damage was not unheard of, either by careless handling or by inexpert utilization of the overproofs in flambees or floats. Unsurprisingly in a litigious culture like the USA, lawsuits were common.  Bacardi tried to counter this by printing clear warnings and advisories on its labels, to no avail, and finally they decided to pull the plug in 2016 in order to focus on more premium rum brands that did less harm to their reputation.

That singularly unspectacular happening (or non-happening) was accompanied in the subsequent months and years by retrospectives and newsbytes, and a peculiar outpouring of feelings by now-grown-up man-children who, from their home bars and man-caves, whimsically and poetically opined on its effect on their lives, and – more commonly – the tearful reminiscences of where they first got wasted on it, and the hijinks they got up to while plastered. It did not present the nobility of the human race in its best light, perhaps, but it did show the cultural impact that the 151s, especially Bacardi’s, had had.

151s in the New Century – a decline, but not a fall

The discontinuation of Bacardi’s big bad boy obscured a larger issue, which was that these rums had probably hit their high point in the 1980s or 1990s, when it seemed like there was a veritable treasure trove of now-vanished 151 brands to choose from: Carioca, Castillo, Palo Viejo, Ron Diaz, Don Lorenzo, Tortuga and Trader Vic’s (to name a few). It was entirely possible that this plethora of 151s was merely a matter of “me too” and “let’s round out the portfolio”.  After all, at this time blends were still everything, light rum cocktails that competed with vodka were still the rage, neat drinking was not a thing and the sort of exacting, distillery-led, estate-specific rum making as now exists was practically unheard of (we had to wait until the Age of Velier’s Demeraras to understand how different the world was before and after that point).

But by the close of the 1990s and the dawn of the 2000s, blends — whether high proof or not — already showed a decline in popular consciousness.  And in the 2010s as independents began to release more and better high-proofed single-barrel rums,  they were followed by DDL, Foursquare, St. Lucia Distillers, Hampden, Worthy Park and other makers from countries of origin, who started to reclaim their place as rum makers of the first instance. Smaller niche brands of these 151s simply disappeared from the rumscape.

The fact was, in the new century, 151s were and remained tricky to market and to promote.  They exceeded the flight safety regulations for carrying on some airlines (many of whom cap this at 70% ABV, though there are variations) and the flammability and strength made many retailers unwilling to sell them to the general public. There was an ageing crop of people who grew up on these ferocious drinks and would buy them, sure, but the new generation of more rum-savvy drinkers was less enamoured of the style.

Which was not surprising, given the ever-increasing panoply of selections they had. The growing indifference of the larger drinking public to 151s as a whole was aided by the explosion of rums which were also overproofs, but not quite as strong, and – more importantly – which tasted absolutely great.  These were initially IB single barrel offerings like those of the SMWS or L’Esprit or Velier, and also juice from the Seychelles (Takamaka Bay), Haiti (the clairins), Martinique (Neisson L’Esprit 70º), and the highly popular and well-received Smith & Cross, Rum Fire, Wray & Nephew 63% White, Plantation OFTD, and on and on.  These served the same purpose of providing a delicious alcoholic jolt to a mix (or an easy drunk to the rest), and were also affordable – and often received reviews in the internet-enabled blogosphere that the original makers of the 151s could only have dreamed about.

Photo montage courtesy of and (c) Eric Witz from FB, Instagram @aphonik

Many such producers of 151s have proved unable or unwilling to meet this challenge, and so, gradually, they started to fade from producers’ concerns, supermarket shelves, consumers’ minds…and became less common. Even before the turn of the century, mention of the original 151s like Hudson’s Bay, Lownde’s and Trowers had vanished; Bacardi, as stated, discontinued theirs in 2016, Appleton possibly as late as 2018 (their Three Dagger 10YO 151 pictured above was gone by the 1960s), and many others whose names are long forgotten, fell by the roadside way before then. Nowadays, you hardly see them advertised much, any more.  Producers who make them – and that isn’t many – are almost shamefacedly relegating them to obscure parts of their websites, same as retailers tucking them away in the back-end bottom shelf. Few trumpet them front and centre any longer. And on the consumer side, with drinkers and bartenders being spoiled for choice, you just don’t see anyone jumping up on social media crowing how they scored one…except perhaps to say they drank one .

But the story doesn’t end here, because some producers have indeed moved with the times and gone the taste-specific route, gambling on bartenders and cocktail books’ recommending their 151s from an ever-shrinking selection. 

Lemon Hart was, of course, the poster child for this kind of taste-specific Hulkamaniac of taste – they consistently used Demerara rum, probably Port Mourant distillate, for their 151, and even had a Jamaican 73% rum that boasted some serious flavour chops.  Internal problems caused them to falter and cease selling their 151 around 2014, and Ed Hamilton (founder of both the website and the Facebook page “the Ministry of Rum”) jumped into the breach with his own Hamilton 151, the first new one of its kind in years, which he released in 2015 to great popular acclaim.  The reception was unsurprising, because this thing tasted great, was an all-Guyana product and was aimed at a more discriminating audience that was already more in tune to rums bottled between 50%-75%.  And that was quite aside from the bartenders, who still needed 151s for their mixes (as an aside, a rebranded Lemon Hart 151 was released in 2012 or thereabouts with a wine red label and was again subsequently discontinued a few years later).  Even Velier acknowledged the uses of a 151 when they released a Worthy Park 151 on their own as part of the Habitation Velier line of pot still rums (and it’s great, btw). And in an interesting if ultimately stalled move that hints a the peculiar longevity of 151s, Lost Spirits used their Reactor to produce their own take on a Cuban Inspired 151– so irrespective of other developments, the confluence of strength, flexibility of use and enormity of taste has allowed some 151s to get a real lease on life.

Others are less interesting, or less specific and may just exist, as many had before, to round out the portfolio – Don Q from Puerto Rico makes a 151 to this day, and Tilambic from Mauritius does as well; El Dorado is re-introducing a new one soon (the Diamond 151, I believe), and Cruzan (Virgin Islands), Cavalier (Antigua), Bermudez (Dominican Republic), and Ron Carlos (USA) have their 151s of varying quality.  Even Mhoba from South Africa joined the party in late 2020 with its own high ester version. The point is, even at such indifferent levels of quality, they’re not going anywhere, and if their heyday has passed us by, we should not think they have disappeared completely and can only be found, now, in out of the way shops, auctions or estate sales.

Because, somehow, they continue. They are still made. Young people with slim wallets continue to get wasted on this stuff, as they likely will until the Rapture. People post less and review 151s almost not at all, but they do post sometimes — almost always with wistful inquiries about where to get one, now that their last stock has run out and their favourite brand is no longer available.  151s might have run out of steam in the larger world of tiki, bartending and cocktails as new favourites emerge, but I don’t think they’ll ever be entirely extinct, and maybe that’s all that we can hope for, in a rum world as fast moving and fast changing as the one we have now.

Notes

  1. See my essay on proof
  2. Two other possibilities who could have developed a strong rum for HBC were Scheer and ED&F Man.  
    1. Scheer was unlikely because they dealt in bulk, not their own brands, and mercantile shipping laws of the time would have made it difficult for them to ship rum to Britain or its colonies. 
    2. ED&F Mann also did not consider itself a maker of branded rum, though it did hold the contract to supply the British Navy (Lemon Hart was their client, not a competitor). But by the mid to late 1800s and early 1900s, they already had diversified and became more of a major commodities supplier, so the likelihood of them bothering with developing a rum for HBC is minimal (assuming that line of thinking is correct
  3. I have a reference from the Parramatta Cumberland Argus and Fruitgrowers Advocate dated May 11, 1901 (Parramatta, NSW, Australia) that refers to a 33% Overproof Lowndes’ Rum, which, if using metric proofs, works out to 76% ABV exactly and also sheds light on how far back the Lownde’s brand name goes.
  • I am indebted to the personal assistance of Martin Cate, Jeff “Beach Bum” Berry, Matt Pietrek, and the writings of Wayne Curtis, for some of the historical and conjectural detail of the early days of the 151s. Needless to say, any mistakes in this text or errors in the theories are mine, not theirs.

1970s Cruzan 151, used with kind permission of Jason Cammarata Sr.

The List

There is almost no rum company in existence which really cares much about its own release history and when its various rums were first issued, changed, reblended, remade, re-labelled, re-issued, nothing. Nor, since the demise of ReferenceRhum website, is there a centralized database of rums, to our detriment (though in 2022, Rum-X started to become a viable replacement). So one has to sniff around to find things, but at least google makes it easier.

There is a huge swathe of time between the 1930s and the 1990s, when rum was a seen as a commodity (referred to as merely  “Jamaican” rum or “Barbados rum,” for example, in a generalized and dismissive context), and practically ignored as a quality product.  Unsurprisingly records of the brands and rums were not often kept, so the list below is not as good as I’d like it to be. That said, here are those 151s I have managed to track down, and a few notes where applicable. I make no claim that it’s exhaustive, just the best I could do for now. I’d be grateful for any additions (with sources).

  • Admiral’s Old J 151 Overproof Spiced Rum Tiki Fire
  • Aristocrat 151
  • AH Riise Old St Croix 151 (1960s; and from reddit page. A “St Croix Rum” was referred to in 1888 Bartender’s Guide without elaboration
  • Appleton 151 (Jamaica)
  • Ann’s Cove 151 Proof Barbados Rum (Discontinued, date unknown)
  • Bacardi 151 Black (various production centres)
  • Bacardi 151 (standard, discontinued 2016)
  • Barbarossa 151 (USA)
  • Bermudez 151 (Blanco and “standard”)(Dominican Republic)
  • Barcelo 151 Proof (Dominican Republic)
  • Bocoy 151 Superior Puerto Rican Rum
  • Bounty 151 (St. Lucia)
  • Black Beard’s Overproof 151
  • Bocador 151
  • Brugal 151 Blanco Overproof (Dominican Republic)
  • Cane Rum 151 (Trinidad & Tobago)
  • Carioca 151 (post Prohibition)
  • Caribaya 151
  • Castillo Ron Superior 151 Proof
  • Cavalier 151 (Antigua)
  • Cockspur 5-Star 151 Rum (Barbados, WIRD, Herschell Innis, made 1971-1974)
  • Cohiba 151 (USA)
  • Comandante 151 Proof Small Batch Overproof Rum (with orange peel)(Panama)
  • Conch Republic Rum Co. 151 Proof (USA, Florida Distillers Co.)
  • Coruba 151 (Jamaica)(74%)
  • Cruzan 151 (2YO)(White and gold varieties) (US Virgin Islands)
  • Cut to the Overproof (Spiced) Rum 75.5%
  • Diamond Reserve Puncheon Demerara Rum 75.5% (Guyana)
  • Diamond 151 (Guyana – 2020s)
  • Don Q 151 (3YO blend)(at least since the 1960s)(Puerto Rico – Serralles)
  • Don Cristobal 151 (Dominican Republic)
  • Don Lorenzo 151 (Todhunter-Mitchell Distilleries, Bahamas, 1960s-1970s)
  • El Dorado 151 (Guyana)(Re-issue 2020s)
  • El Dorado Superior High Strength Rum (DDL USA Inc, 1980s)
  • Explorer Fire Water Fine Island Rum 150 proof (St. Maarten, made by Caroni)
  • Forres Park 151 Puncheon Overproof (Trinidad)
  • Goslings Black Seal 151 (Bermuda)
  • Hamilton 151 (Guyana/USA)(2014)
  • Hamilton 151 “False Idol” (Guyana/USA)(2019)(85% Guyana 15% Jamaica pot still)
  • Hana Bay Special 151 Proof Rum (Hawaii USA, post 1980s)
  • Havana Club 151 (post Prohibition)
  • Habitation Velier Forsythe 151 (Jamaica, WP)(2015 and 2017)
  • Inner Circle Black Dot 33 Overproof Rum (Australia 1968-1986, pre-Beenleigh)
  • James’s Harbor Caribbean Rum 151
  • Lamb’s Navy Rum 151 (UK, blend of several islands)
  • Largo Bay 151
  • Lemon Hart 151 (possibly since late 1880s, early 1890s) (Guyana/UK)(several editions exist)
  • Lost Spirits Cuban Inspired 151 (USA)(2010s)(Limited)
  • Mhoba Strand 151º (South Africa)(High Ester, Glass-Cask blend)
  • Monarch Rum 151 Proof (Monarch Import Co, OR, USA – Hood River Distillers)
  • Mount Gay 151 (Barbados)
  • Old Nassau 151 Rum (Bahamas)
  • Old St. Croix 151 Rum (A.H. Riise)(long discontinued)..
  • Palo Viejo 151 Ron de Puerto Rico (Barcelo Marques & Co, Puerto Rico – Serralles)
  • Paramount “El Caribe” 151 Rum (US Virgins Islands )
  • Paramount “West Indies Flaming Rum” 151 (US Virgin Islands)
  • Portobelo 151º Superior Rum (Panama)
  • Potter’s Superior West Indies Rum 151
  • Puerto Martain Imported West Indies Rum (75.5%)(Montebello Brands, MD USA)
  • Pusser’s 151 (British Virgin Islands)
  • Ron Antigua Special 151 Proof (US Virgin Islands, LeVecke Corporation)
  • Ron Diaz 151 (Puerto Rico / USA)
  • Ron Carlos 151 (Puerto Rico / USA)(Aged min of 1 yr)
  • Ron Corina 151 (USA, KY)
  • Ron Cortez Dry Rum 151 (Panama)
  • Ron Matusalem 151 Proof “Red Flame” (Bahamas, 1960s-1970s)
  • Ron Rey 151 (post Prohibition)
  • Ron Palmera 151 (Aruba)
  • Ron Rico 151 (Puerto Rico)(post-1968 a Seagrams brand, marketed in 1970s in Canada; bought by Serralles in 1985)
  • Ron Ricardo 151 (Bahamas) from before 2008
  • Ron Roberto 151 Superior Premium Rum (Puerto Rico / USA)
  • Three Dagger 10YO Jamaica Rum (J. Wray & Nephew), 151 proof (1950s)
  • Tilambic 151 (Mauritius)
  • Tortuga 151 Proof Cayman Rum (1980s-1990s)
  • Trader Jim West Indies Rum 151
  • Trader Vic’s 151 Proof Rum (World Spirits, USA)

Sources

Some rum list resources

Bacardi’s discontinuing the 151

Don the Beachcomber, recipes, the rise of Tiki and post-Prohibition times

Cocktails

Other bit and pieces

 

21 More White Rums

 2 Responses »
Sep 262019
 

Around two years back, I put up a list of those favourites of the mixing class, the white rums, and listed 21 examples I considered memorable up to that point. Back then, I contended that they might or might not be aged, but for pungency, strength, uniqueness and sheer enjoyment, they were an emerging trend that we should pay attention to.  And indeed, happily, in the time since then, we have seen quite a few new and interesting variations for sale, not least among the new micro distilleries that keep popping up. They must be thanking their lucky stars for this strong undercurrent of appreciation, because it allows unaged rums right off the still to be available for sale immediately – and be wanted! – rather than have to try to break into the mixing market with some kind of ersatz Bacardi knockoff in an effort to make cash flow

For the most part, I ignore bland mixing rums in my reviews, but that’s not because they’re bad, per se.  After all, they serve their purpose of providing an alcoholic jolt without question…just without fanfare or style, or uniqueness of any kind.  They are, to me, plain boring – complete yawn-throughs. In point of fact, providing alcohol is just about all they do, and like a chameleon, they take up the taste of whatever else is chucked into the glass. That’s their raison d’etre, and it would be incorrect to say they’re crap rums just for toeing the line of their creators.

Still: my own rather peculiar tasting desire is different, since I’m not a tiki enthusiast or a boozehound.  When it comes to whites, I’m a screaming masochist: I want snarling growling bastards, I want challenge, I want a smackdown of epic proportions, I want to check out that reeking dutty-stink-bukta over there that may be disgustingly strong, may have the foul stench of Mr. Olympia-level strength, may reek of esters and might pour undiluted sulphur and hogo and rancio and God only knows what else all over my schnozzola and my palate.  It’s perfectly all right to hate ‘em…but by God, I won’t be bored, because like those big-’n’-bad porknockers and bushmen I used to work with in my youth, while they might garb themselves in a glorious lack of sophistication, they’re honest and they’re strong and they’re badass, and they’ll give you the shirt off their backs without hesitation.

Not all rums listed below necessarily conform to those admittedly off-kilter personal standards of mine.  And sure, you might hate one or more (or all), and very likely have favoured candidates of your own which you’ll berate me for not listing.  Let’s just say that they’re all worth trying, some maybe only the one time, others quite a bit more. If you have not dipped your toes in here yet, then I hope you get to enjoy them, one day, as much as I did when I first got assaulted by their sometimes-rabid charms.

Martinique – Saint James pot still white rum (60%).  Surely this has been one of the most interesting rums of any kind (not just a white) of recent times, even though it’s been in production for many years.  Largely this is because most of the Martinique whites we try are from column stills – this one is from a pot still, takes no prisoners and is pungent, beefy and an all-round massive piece of work for a cocktail, or for the brave to sip neat.

Guyana – El Dorado 3 Year Old white rum (40%).  While it’s an oldie that is more of a standard rum than a real exciting new one, it remains a mid-tier favourite with good reason – because it derives from a blend of the wooden stills’ output, and even if it is filtered after ageing to make it colourless, even if it’s a “mere” living room strength, much of the elemental power of the stills still bleeds through. And that makes it a rumlet for a lesser god, so to speak.

Guyana-Italy. And yes, the Habitation Velier Port Mourant unaged white rum (59%) must come in for mention right alongside its softer cousin from DDL.  What a steaming, ferocious, tasty white this is. Salty, waxy, fruity, with anise and complexity to spare, it’s a wordless masterclass in appreciating the wooden stills, trapped in a single bottle. Velier sure raised the bar when it devoted a whole series of their HV rums to the blanc side.

Thailand – Issan (40%).  A contrast to the HV-PM above is difficult to imagine. Issan is a soft, mild, not too fierce sundowner.  Its charms are in ease and languor, not in some kind of rabid attack on your face like Velier prefers.  Even with that though, it showed great potential, a serious set of tastes, and if one walks in expecting little but a sweetened almost-liqueur, one is in for a welcome surprise.  If it ever goes higher than 40%, it’ll be an even better deal.

Guadeloupe – Longueteau Rhum Blanc Agricole 62°. If it had not been for Neisson’s L’Esprit 70%, or L’Esprit’s 85% mastodon of the Diamond, this might have had bragging rights for power, since most whites are 48-58% ABV and shine at that strength.  This one aimed higher, dared more and is a complete riot to have by itself, adhering to much of what we love about the unaged agricoles – the grassy, herbal, fruity notes, mixed in with a little pine-sol and a whole lot of attitude.

Mexico – ParanubesWhite Rum (54%). This is the closest to a clairin I’ve tried that isn’t from Haiti, and it possesses a glute-flexing character and Quasimodo-addled body second to none.  Unless you’re into clairins and mescals, please use caution when trying it; and if you can’t, don’t send me flaming emails about how the salt, wax, wet ashes, gherkins, and chilis created a melange of  shockingly rude baddassery that nearly collapsed your knees, stuttered your heart and loosened your sphincter. It’s as close to a complete original as I’ve tried in ages.

Grenada – Rivers Royale White Overproof. Retasting this 69% hard-charger was like rediscovering ancient whites, pure whites, pirate-grog-level whites, made in traditional ways.  It’s still not available for sale outside Granada, and I may have been premature naming it a Key Rum of the World. But if you can, taste it — just taste it — and tell me this is not one of the most amazing unaged clear rums you’ve ever had, melding sweet and salt and fruit and soup and a ton of other stuff I have no names for.  It’s a pale popskull nobody knows enough about, and that alone is reason to seek it out of you can. There’s a stronger version that never makes it off the island even in traveller’s suitcases

Madeira-Italy – Rum Nation Ilha da Madeira (50%). Madeira rums can use the “agricole” moniker and they do, but alas, are still not widely known, and therefore it’s up to the indies to raise their profile in the interim.  One of the first was Rum Nation’s 50% white from Engenho, which walked a fine line between “Z-z-z-z” and “WTF?” and came up with something both standard and queerly original. If it had a star sign, my guess would be would be Gemini. (Note: this entry is a re-taste because it was also on the first 2017 list and I had subsequently checked it out again).

Madeira-UK – Boutique-y Reizinho White Agricole (49.7%). The Boutique-y boys’ Reizinho comes from another indie, freshly minted and given lots of visibility by its enormously likeable rep, Pete Holland of Ye Olde Rum Shack (rumour has it that whenever brings his beautiful wife and cute-as-a-button daughter to a fest, sales jump 50% immediately); they chose well with their first such rum, and one of their selections became a standout of the whites in Paris 2019.  This one

Guyana-France – L’Esprit White Collection “PM” (85%). One of the most powerful rums ever unleashed (no other word will do) on defenseless rum drinkers, not quite eclipsing the HV PM above, but coming close and serving as another indicator that the wooden heritage stills at Diamond preserve their amazing taste profiles even when fresh off the stills. 85% ABV, and it means business, with licorice, caramel, vanilla, dark fruits and God only knows what else bursting out of every pore. I call mine “Shaft”.

Martinique – HSE Rhum Blanc Agricole 2016 (Parecellaire #1)(55%). I would not pretend that I can pick out the difference between various parcels of land which make up such atomized micro-productions.  Who cares, though? The rum is good with or without such details – it’s sweet, fragrant, fruity and has some old sweat-stained leather shoes ready to kick ass and take names. Tons of flavour and complexity, oodles of enjoyment.

Reunion-Italy – Habitation Velier HERR.  Merde I liked this. 62.5% of pure double distilled pot-still Harley-riding, jacket-sporting, leather-clad bad boy from the High Ester Still.  So flavourful and yet it loses nothing of its cane juice origins. Unaged, unmessed-with, bottled in 2017 and a serious rum from any angle, at any time, for any purpose. Savanna’s decision not to do away with the still that made this, back when they were modernizing, was a masterstroke. We should all be grateful.

Cabo Verde – Vulcao Grogue White (45%).  Based on its back-country pot-still antecedents, I was expecting something much more feral and raw and in-your-face than this ended up being. But it was lovely – gentle at the strength, packed with tasty notes of fruit, sugar water, brine and mint, channelling a delicious if off-beat agricole rhum and a character all its own.  I’d drink it neat any day of the week, There are others in the range, but this one remains my favourite

Haiti-Italy – Clairin Le Rocher (2017)(46.5%). For my money, the Le Rocher is the most approachable clairin of the four issued / distributed by Velier to date, the most tamed, the richest in depth of taste – and that’s even with the mounds of plastic that open the show. These develop into a glorious melange of fruits and veggies and herbs and citrus that’s a testament to Bethel Romelus’s deft use of syrup and a variation of dunder pits to get things moving.

South Africa – Mhoba White Rum (58%). There’s an upswell of interest in making rums in Africa, and one of South Africa’s newbies is Mhoba. Again we have an entrepreneur – Robert Greaves – practically self-building a micro-distillery, using a pot still and the results are excellent, not least because he’s gone straight to full proof without mucking about at 40%. Tart, fruity, acidic, hot, spicy, creamy, citrus-y….it’s an amazing initial effort, well worth seeking out.

Liberia – Sangar White (40%). Staying with Africa we have another pot still white rum contrastingly released at living room strength (because its initial prime market will be the US) and that succeeds well in spite of that limitation. It’s light, it’s tasty, and snorts and prances like a racehorse being held on a tight rein, and shows off brine, wax, olives, flowers and a nice smorgasbord of lighter fruits which harmonize well. A really good sipping drink, with just enough originality to make it stand out

Cabo Verde – Musica e Grogue White (44%). Clearly we have some Renaissance men making rum over on Cabo Verde, because not only are Jean-Pierre Engelbach and Simão Évora music lovers, but their careers and life-stories would fill a book. Plus, they make a really good white grogue in the same area as the Vulcao (above), crisp and yet gentle, firm and clear, with flowers, fruits and citrus coming together in a pleasant zen harmony.

Japan – Helios “Kiyomi” White Rum (40%). Nine Leaves makes what I suggest might the best white rums in Nippon, but other locals have been there longer, and some are starting to snap at its heels. Helios tried hard with this relatively tasty and intriguing white, with a 30 day fermentation period and column still output dialled down to 40% – and it certainly had some interesting, strong aromas and tastes (wet soot, iodine, brine, olives, light fruits and spices etc) even if it failed to impress overall. If they decided to up the strength and switch the source to their pot still, I think they have a shot at the brass ring – for now, it’s more an example of a “what-might-have-been” rum with some interesting stylistic touches than a really amazing product. 

French Antilles – Rhum Island “Agricultural” (50%).  This rhum is peculiar in that it is a blend, not the product of a single distillery – the source is from various (unnamed) distilleries in the French West Indies (its brother the “Red Cane” 53% is also along that vein, except it comes from distilleries in Guadeloupe and Marie Galante only). That makes it unique on this list, but one cannot fault the crisp, apple-like freshness of its taste, the way the creaminess of a tart fruit melds with the light zest of citrus and sour cream. Both this and the Red Cane are excellent, this one gets my vote by a whisker.

Viet Nam – Sampan White Overproof (54%). Much like Sangar and Issan and Mhoba above, one guy – a Fabio-channelling Frenchman named Antoine Pourcuitte – created a small distillery from scratch and is happily releasing three variations of this rum, all white, at 45%, 54% and 65%.  I only got to try the middle bear, and it blew my ears back handily – those earthy, briny, fruity aromas and the crisp snap of its tastes – olives, lemons, green apples, licorice and more – are really quite delicious. It marries “the freshness of an agricole with the slight complexity of an entry level vieux,” I wrote, and it’s good for any purpose you put it to.

Laos – Laodi Sugar Cane White Rhum (56%). A wonderful, massive delivery system for some serious juice-distilled joy. Salty, dusty, herbal, earthy and lemony smells, followed on by classic agricole-type clean grassiness and herbs, wrapped up in a creamy package that deliver some serious oomph. An enormously pleasing evolution from the same company’s original 56% Vientiane Agricole. I have no idea what else they make, just know that I want to find out.

Cabo Verde – Barbosa Grogue Pure Single Rum (45%). Given Velier’s footprint in the world of Haitian clairins, it’s a surprise they only have one grogue, and even that has hardly had any of the heavy-hitting marketing that characterized the launch and subsequent distribution of the Sajous, Casimir, Vaval and Le Rocher. It would be a mistake to exclude it from consideration, however. It has a bright and clean fruity nose, very refined, almost gentle (something like a Saint James rhum, I remember thinking).  The taste is crisper on the fruits, has some cold vegetable salad, a olive or two, green apples and lemongrass, and overall it’s a very easily sippable spirit.

Well, there we go: another 21 rums, all white, cane juice or cane syrup or molasses, which are worth a look if they ever cross your path. 

One thing that stands out with these rums is what a wide geographical range they cover – look at all those countries and islands they showcase, from Asia, Africa, the Caribbean (and this was after I excluded rums from the Pacific, the USA and Europe). No other spirit has ever had this kind of diversity, this kind of spread, with a profile for any taste, for any purpose.

Note also how, gradually, increasingly, pot stills are being represented – batch production is seen as inherently inefficient compared to the sheer volume a well-tended column still can generate, but the depth of flavour the former imbues its products, as well as gradually increasing efficiencies technological innovation provides.  

It’s also nice to see how full proof rums are taking center stage – many now take this to be a given and have grown up cutting their teeth on such powerful products, but I still recall when 40% was all you got and you had to pretend to be grateful: North Americans in particular still have far too much of that kind low-rent crowd-pleasing crap crowding out good stuff on their shelves.

A note should be spared for grogues.  The few that I’ve tried have been shown to be – for want of a better term – “not clairins”. They inhabit the space in between the fierce and uncompromising nature of the Haitian rhums, and the softer and more accessible Guadeloupe ones, while not being quite as clearly refined as those from Martinique.  That’s not to say I can always pick ‘em out of a blind test, or that they are somehow less (or more) than any other white rum…just that they are resolutely themselves and should be judged as such.

Asia, to my delight, keeps on throwing up new and interesting rums every year – some from new micro-distilleries, some by larger operations, but almost all of it is moving away from their softer and sweeter styles so beloved of tourists and backpacking boozers. I have yet to seriously attack Australia; and SE Asia and Micronesia continue to develop, so if I ever put out a third list, no doubt such regions will be better represented on the next go-around.

With respect to the rums here, my purpose is not to rate them in some kind of ascending or descending order, or to make a choice as to which is “best” – whatever that might mean. I just would like to make you aware, or remind you, that they exist.  The other day, a post on reddit asked about smooth agricole rhums. I read it and didn’t comment, but what the responses make clear is how many different white rums and rhums exist, and how many of them are — in people’s minds — associated with the Caribbean. I hope this second list of mine shows that there is much enjoyment to be had in sampling white rums from around the globe, no matter where you are, and that the future for the subcategory remains a vibrant and exciting one to be a part of as it unfolds.

Note: Would you believe it, the niche expanded sufficiently to add yet another 21 in 2022.

 

12 Rum Bottles, Sitting on a Wall…

 2 Responses »
Jun 232019
 

It makes no difference one way or the other what kind of bottle encloses a rum…at least not to those who just want to taste it. But let’s be honest: presentation sells, cool design is cool design and sometimes we come across rums which stand out on the shelf just because they look so different from the standard barroom bottle, akin to a wooden chess set of unrecognizable but oh-so-beautiful pieces bought in Istanbul’s Grand Bazaar.  And sometimes that has less to do with a fancy label than it does with the very shape of the bottle itself.

I am not making a case for any of the rums listed here to be world beaters – many are not. But as a lover of originality and distinctiveness — even beauty — in design as in every other facet of my life,  here are a few of my favourite bottles, some well known, others not so much.  

(Note: I am excluding other spirits like vodka and tequila and brandy; ignoring impressive label design which would be a separate post altogether; and I am not counting uniquely made glass decanters made by third parties for the consumer; nor am I listing, with one exception, “Special Editions” that are engraved and special crystal bottles handmade by a European design house in fancy wooden housings selling for five figures.  This list just concentrates on rum brands’ own releases, which for some reason have a bottle shape and/or design that appeals to me or may have a backstory that’s interesting to mention).

Enjoy!

St. Nicholas Abbey Rums

This might be one of the more standard non-rounded bottles out there, and I know there are some rum makers out there which use the same one.  What I like is the overall aesthetic. St. Nicholas Abbey’s detailed etching on each bottle shows the Great House, and the mahogany-tipped cork is said to come from the trees that were planted hundreds of years ago and are still there.  Moreover, not only can you get custom etching done on the premises in Barbados, but it used to be that if you brought back your bottle after emptying it, you could get it refilled at half price. What’s not to love?

The Original Renegade Rums

Velier made simplicity and bottle design and label info a standard to set one’s clock by, with those menacing black bottles and stark, informative labels. 

Yet Renegade Rums was also there with their own take on the matter: their frosted sand-etched glass bottles with the thick, wide base, and those labels that told anyone who wanted to know just about everything they wanted to know, were a godsend to those who desired more info.

It may be just me, but that simplicity and easy-on-the-eyes shape makes me consider them among the most beautifully-designed rum bottles around, even now that the line has been discontinued for so many years.

 

J. Bally Martinique Rhum – Pyramid bottle

Bally, one of the older houses on Martinique, has long been known for not only the excellence of its agricoles, but the peculiar and distinctive pyramidical shape of one of their signature bottles.  Some wags on the Masters of Malt asked rhetorically whether it had anything to do with similar cool shapes of some modern tea bags – the answer, of course, is “no.” It’s simply that this is one of the most stable shapes to have for a bottle on the table, aboard a sailing ship where movement in heavy seas must be guarded against.

DDL PM / EHP / CBU 1997 single still rums

Issued in 1997 to commemorate the cricket world cup being held in the West Indies (and a match or two in Guyana), the design of the bottles was deliberately chosen to mimic the look of a cricket bat.  They are, of course, annoyingly difficult to store, being taller than most, and also rather unstable to have standing around, like an inverse Bally from above. Still – rather unusual, reasonably original, a decent story, and a whiff of distinctiveness permeates.  (Note: The Master Blender’s Reserve 2018 releases are also using these bottles)

Pusser’s Nelson’s Blood Ceramic Yachting Decanters

One reason I loved scouting around Alberta was because it was (and remains) the only deregulated province in Canada, and that means any Mom and Pop corner shop so beloved of exiled Mudlanders, can stock undiscovered gems nobody knows anything about and which have long since vanished from the shelves of the big emporia.

Pussers sailing decanters are ceramic jugs with fancy artwork detailing the heritage of the brand and sailing and the sea.  There are several variations and sizes, all beautifully done, appealingly shaped, and sure to catch the attention of anyone passing by the shop shelf.  Which is exactly what happened to me nearly ten years ago.  Nowadays one can get one online via the Pusser’s website but it ships empty…mine was full back when I got it, and remains uncracked to this day.

R.L. Seale’s 10 Year Old.

Surely this is one of the most unusual “almost a bottle but not quite” on the market.  I always played mind games with myself about whether it was deliberately designed this way, whether it was a mistaken design that looked good enough to try (or was used to save money after the fact) – but for sure the distorted molten-then-frozen look (which Richard Seale has confirmed is a stylized sagging leather water bag) of the 10 YO remains one of the most distinctive and memorable bottles ever made. The rum inside isn’t bad either, and neither was the Olde Brigand 10 YO which preceded it, and which used the same bottle.

 

Captain Morgan’s Cannon Blast Spiced Rum

Well, spiced rum or not, 35% wussy strength or not, points have to be given for courage, in designing a bottle shaped like a bomb in a time of terrorist fears.  But come on, what modern explosive looks like that?  That’s a cannon ball, or a cartoonist’s idea of an anarchist’s 19th century grenade.

Still, I sort of admire it just because it’s different, and we don’t see enough of that.  Too bad it’s just a marketing gimmick. I suppose Captain Morgan was (again) channeling that tiresome old saw about rum being a pirate’s drink, which, given their name, is perhaps not so strange, if overused.

As a rum, not many have reviewed it.  Paul Senft, usually the most retiring and circumspect of reviewers, remarked on Distiller that it was “Definitely a rum engineered for shooting and not sipping; a rum in name only.”  Ouch.  I think they dropped this thing on their own feet there.

 

Deadhead 6 Year Old

Creepy as sh*t, the deadhead seems to channel the gleefully over the top 1992 Peter Jackson cult classic “Braindead” (and if you have a macabre sense of humour, love excess gore and haven’t seen it, you don’t know what you’ve missed and, that’s the one to see, bar none).  I mean, I honestly can’t imagine anyone with young kids keeping this thing in the house given that it speaks to the shrunken heads of primitive head hunter tribes, something its advertising gleefully mentions.

So far as its website goes, it’s made in Mexico in the southern state of Chiapas, molasses based, pot still distilled, aged six years in a combination of American oak and local wood (“Chiapas oak”) and marketed by a California company called Iconic Brands.  I’ve never tried it, though perhaps I should, just to get that bottle, and maybe a bad dream or three.

Old Monk Supreme XXX Very Old Rum

India has very few rum brands, and those few have massive market share in the subcontinent, and relatively minimal exports.  I’m unclear why, given that so few home-grown brands exist, it was felt necessary to make the Old Monk stand out as much as it does, with a bottle that is shaped like a monk and use a triple X moniker at all….ah, who cares?  It’s deprecatingly humorous, and unique in its own way. Note that there are two variations of this bottle – I’m referring to the full-body figurine of trhe Supreme XXX, but there is one for Old Monk Legend with just the head as well.

Pumpkin Face rums

Now here’s the October special, the Pumpkin Face.  It’s not to be confused with Captain Morgan’s spiced pumpkin rum “Jack-O Blast,” which is a different animal altogether (and probably worth even less).  I like the design, and while I know bars up and down North America probably have it in stock, though do question (as I did for the Death’s Head) who with kids would want this in the house on any day except Halloween.  Still, have to be honest – it is striking, and very cool to have around.

As a matter of interest, the brand sports a blend of Dominican rums of various ages (depending on which one of the four issued rums we’re talking about) with the useless statement of “Ultra Premium” accompanying some age statements that have to be considered very carefully.  Never tried any myself…at least, not yet. But if I were passing the bottle on a shelf someplace, I would do exactly what its marketing expects – stop, take a second look, and ask for a taste.  So in that sense, the design works like a charm.

 

Nepal Kukhri Rum

The “Kukhri” brand itself was created in 1959, but what really launched its awareness was 1975, when, to commemorate the coronation of King Birendra in  the distillery brought out the rum in a khukri-shaped bottle. Nearly half-a-century later, the dagger and the “Coronation” Rum it contains is still a favourite souvenir, and is exported widely.

This is the rum that made me curious about the whole subject rums in weird bottles.  I bought it (and reviewed it) simply because of that unique shape, even though I’ve never tried any before, and have heard it’s “just” a standard-proofed spiced rum.  Well, maybe. But just like those jokers who make glassware into AK-47s or pistols or even swords, whoever has the balls to make a bottle shaped like the national blade of the country deserves accolades for design-chic alone, no matter what the juice inside tastes like.  And if John Rambo had been based in the Himalayas instead of Thailand, you might have seen him rescue missionaries with a bottle of this instead of whatever he made at his forge.

Mocambo Mexican 10 YO rum

Mocambo’s parent company has been in business since the 1950s and none of their other bottles are anywhere near this kind of design.  In point of fact, these days the entire brand probably isn’t that well known – when was the last time you saw a review or discussion of one, for example? And to be honest, I’ve never tried this rum from Mexico either.  Ah, but who can deny that awesome cool-factor it possesses? A glass pistol with the cork in the muzzle? I’d buy the damned thing just so I could mount that bottle on my mantlepiece.

Bonus “After-The-Fact” Entry – Appleton’s Edwin Charley Proprietor’s Collection

Although strictly speaking this series is a presentation quality one-off costing between £150 and £200 (each), and not for general consumption or purchase, the four bottles that comprise it are so unique, it’s hard not to give them a mention. The Collection, released in 2005 is comprised of four Jamaican rums, individually numbered and bottled in hand-blown Venetian glass, with each one featuring a statuette inside the bottle itself that references one of the steps in the rum making process: a stalk of sugar cane (Foundation), the pot still (Enlightenment), the barrel (Virtue) and a human figurine of a cane-cutter (Transformation) who I’m going to call Basilton Ramnaraine, just because, you know, I can.

They are pricey and I’ve never actually seen one — Dave Russell of the Rum Gallery has written about all four and twigged me on to them, and the links above are to his reviews — and yet I think that those four bottles are items of real beauty that can take their place proudly on any shelf where they are displayed.

Honourable Mention

Perhaps a hat tip should be made to a few others that I considered but eventually did not include. There was the original straw-wrapped Zacapa, whose design was copied by Fabio Rossi for his Millonario 15 many years later.  The banana-leaf-wrapped Dzama from Madagascar.  St. James’s distinctive and much copied tall rectangular bottles with the square cross-section. And also the Belize-made Don Omario’s 15 Year Old rum in its distinctive bottle that was like a star when seen in cross-section, and the Kraken’s jug and memorable black and white design look.   But in the end I stuck with these twelve and the bonus pick.

A last word

If you want to see what craziness other spirits have come up with, check this link.

 

 

21 Great Whites

 10 Responses »
Nov 012017
 

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All apologies to those who like the Bacardi Superior, Lamb’s White and other filtered, smooth, bland (dare I say boring?) 40% white rums in their cocktails, or who just like to get hammered on whatever is cheap to get and easily available – but you can do better.  For anyone who likes a massive white rum reeking of esters and funk and God only knows what else, one of the great emergent trends in the last decade has surely been the new selection and quality of white rums from around the world.  Almost all are unaged, some are pot still and some are column, they’re usually issued at north of 45%, they exude badass and take no prisoners, and in my opinion deserve more than just a passing mention.

Now, because aged rums get all the press and are admittedly somewhat better tasting experiences, white (or ‘clear’ or ‘blanc’) rums aren’t usually accorded the same respect, and that’s fair – I’d never deny their raw and oft-uncouth power, which can be a startling change from softer or older juice.  They aren’t always sipping quality rums, and some are out and out illogical and should never see the light of day. Yet we should never ignore them entirely.  They are pungent and flavourful beyond belief, with zesty, joyful profiles and off-the-reservation craziness worthy of attention, and many compare very favourably to rums costing twice or three times as much.

So let me just provide the curious (the daring?) a list of some white rums I’ve tried over the last years.  It’s by no means exhaustive, so apologies if I’ve left off a personal favourite – I can only list what I myself have tried. And admittedly, not all will find favour and not all will appeal – but for sheer originality and gasp-inducing wtf-moments, you’re going to look far to beat these guys.  And who knows?  You might even like a few, and at least they’re worth a shot.  Maybe several.

(Note: I’ve linked to written reviews where available.  For those where the full review hasn’t been published yet, some brief tasting notes. Scores are excluded, since I’m trying to show them off, not rank them, and in any case they’re in no particular order).

[1] Clairin Sajous – Haiti

If creole still haitian white rums not made by Barbancourt had a genesis in the wider world’s perceptions, it might have been this one and its cousins. In my more poetic moments I like to say the Sajous didn’t get introduced, it got detonated, and the reverbrations are still felt today.  There were always white unaged popskulls around – this one and the Vaval and Casimir gave them respectability.

[2] J. Bally Blanc Agricole – Martinique

What a lovely rum this is indeed.  J. Bally has been around for ages, and they sure know what they’re doing. This one is aged for three months and filtered to white, yet somehow it still shows off some impressive chops.  The 50% helps for sure.  Apples, watermelon, some salt and olives and tobacco on the nose, while the palate is softer than the strength might suggest, sweet, with fanta, citrus, thyme carrying the show. Yummy.

[3] St. Aubin Agricole Rhum Blanc  – Mauritius

New Grove, Gold of Mauritius and Lazy Dodo might be better known right now, but Chamarel and St Aubin are snapping at their heels.  St. Aubin made this phenomenal pot still 50% brutus and I can’t say enough good things about it. It has a 1960’s-style Batman style salad bar of Pow! Biff! Smash!  Brine, grass, herbs, salt beef and gherkins combine in a sweaty, hairy drink that is amazingly controlled white rhum reminiscent of both a clairin and a Jamaican.

[4] DDL Superior High Wine – Guyana

Nope, it’s not a wine, and it sure isn’t superior.  I’m actually unsure whether it’s still made any longer – and if it is, whether it’s made on the same still as before. Whatever the case, Guyanese swear by it, I got one of my first drunks on it back in University days, and the small bottle I got was pungent, fierce and just about dissolved my glass. At 69% it presents as grassy, fruity, and spicy, with real depth to the palate, and if it’s a raw scrape of testosterone-fuelled sandpaper on the glottis, well, I’ve warned you twice now.

[5] Novo Fogo Silver Cachaca – Brazil

Fair enough, there are thousands of cachacas in Brazil, and at best I’ve tried a couple of handfuls.  Of the few that crossed my path, whether aged or not, this one was a standout for smooth, sweet, aromatic flavours that delicately mixed up sweet and salt and a nice mouthfeel – even at 40% it presented well. Josh Miller scored it as his favourite with which to make a caipirinha some time back when he was doing his 14-rum cachaca challenge. Since it isn’t all that bombastic or adversarial, it may be one of the more approachable rums of its kind that is – best of all – quite widely available.

[6] Neisson L’Espirit 70° Blanc – Martinique

Breathe deep and easy on this one, and sip with care.  Then look at the glass again, because if your experience parallels mine, you’ll be amazed that this is a 140-proof falling brick of oomph – it sure doesn’t feel that way. In fact there’s a kind of creaminess mixed up with nuts and citrus that is extremely enjoyable, and when I tried (twice), I really did marvel that so much taste could be stuffed into an unaged spirit and contained so well.

[7] Rum Fire Velvet – Jamaica

Whew!  Major tongue scraper. Massive taste, funk and dunder squirt in all directions. Where these whites are concerned, my tastes tend to vacillate between clairins and Jamaicans, and here the family resemblance is clear.  Tasting notes like beeswax, rotten fruit and burnt sausages being fried on a stinky kero flame should not dissuade you from giving this one a shot at least once, though advisories are in order, it being 63% and all.

[8] Charley’s JB Overproof (same as J. Wray 63%) – Jamaica

A big-’n’-bad Jamaican made only for country lads for the longest while, before townies started screaming that the boys in the backdam shouldn’t have all the fun and it got issued more widely on the island. Very similar to the J. Wray & Nephew White Overproof with which it should share the spotlight, because they’re twins in all but name..

[9] Nine Leaves Clear 2015 – Japan

If Yoshiharu Takeuchi of the Japanese concern Nine Leaves wasn’t well known before he released the Encrypted for Velier’s 70th Anniversary, he should be. He’s a Japanese rum renaissance samurai, a one-man distillery operation, marketing manager, cook and candlestick maker – and his 50% unaged whites are excellent.  This one from 2015 melded a toned down kind of profile, redolent of soap, cinnamon, nutmeg, apples and other light fruits, and is somewhat better behaved than its Caribbean cousins…and a damned decent rum, a velvet sleeve within which lurks a well made glittering wakizashi. (the 2017 ain’t bad either).

[10] Cavalier Rum Puncheon White 65% – Antigua

Same as the 151 but with little a few less rabbits in its jock.  Since the Antigua Distiller’s 1981 25 year old was review #001 and I liked it tremendously (before moving on) I have a soft spot for the company…which shouldn’t dissuade anyone from trying this raging beast, because in it you can spot some of those delicate notes of blackberries and other fruit which I so enjoyed in their older offerings.  Strong yes, a tad thin, and well worth a try.

[11] Rum Nation Pot Still White 57% – Jamaica

One of the first Independents to go the whole hog with a defiantly unaged white.  It’s fierce, it’s smelly, it’s flavourful, and an absolute party animal. I call mine Bluto. It’s won prizes up and down the festival circuit (including 2017 Berlin where I tried it again) and with good reason – it’s great, attacking with thick, pot still funk and yet harnessing some delicacy and quieter flavours too.

[12] Kleren Nasyonal Traditionnal 22 Rhum Blanc – Haiti

Moscoso Distillers is the little engine that could – I suspect that if Velier had paused by their place back when Luca was sourcing Haitian clairins to promote, we’d have a fifth candidate to go alongside Sajous,Vaval, Casimir and La Rocher. Like most creole columnar still products made in Haiti, it takes some palate-adjustment to dial in its fierce, uncompromising nature properly. And it is somewhat rough, this one, perhaps even jagged. But the tastes are so joyously, unapologetically there, that I enjoyed it just as much as other, perhaps more genteel  products elsewhere on this list.

[13] Toucan 50% Rhum Blanc Agricole – French Guiana

This new white only emerged in the last year or two, and for a rum as new as this to make the list should tell you something.  I tried it at the 2017 Berlin rumfest and liked it quite a bit, because it skated the line between brine, olives, furniture polish and something sweeter and lighter (much like the Novo Fogo does, but with more emphasis)…and at 50% it has the cojones to back up its braggadocio. It’s a really good white rhum.

[14] Rum Nation Ilha de Madeira Agricole 2017

Lovely 50% white, with an outstanding flavour profile.  Not enough research available yet for me to talk about its antecedents aside from it being of Madeira origin and “natural” (which I take to mean unaged for the moment).  But just taste the thing – a great combo of soda pop and more serious flavours of brine, gherkins, grass, vanilla, white chocolate.  There’s edge to it and sweet and sour and salt and it comes together reallly well.  One of those rums that will likely gain wide acceptance because of being toned down some.  Reminds me of both the Novo Fogo and the St. Aubin whites, with some pot still Jamaican thrown in for kick.

[15] A1710 La Perle

A1710 is a new kid on the block out of Martinique, operating out of Habitation Simon.  This white they issued at 54.5% is one of the best ones I’ve tried.  Nose of phenols, swank, acetones, freshly sawn lumber, bolted onto a nearly indecently tasty palate of wax, licorice, sugar water, sweet bonbons and lemongrass.  It’s almost cachaca-like…just better.

…

This list was supposed to be ten but then it grew legs and fangs, so what the hell, here are a few more Honourable Mentions for the rabid among you…

[16] Marienburg 90% – Suriname

This is Blanc Vader. With two light sabers. Admittedly, I only included it to showcase the full power of the blanc side.  It’s not really that good.  However, if you have it (or scored a sample off me) then you’ve not only gotten two standard proofed bottles for the price of one but also the dubious distinction of possessing full bragging rights at any “I had the strongest rum ever” competition.  Right now, I’m one of the few of those.

[17] Sunset Very Strong Overproof 84.5%)

The runner up in the strength sweepstakes. Even at that strength, it has a certain creamy delicacy to it which elevates it above the Marienburg.  Overall, it’s not really suited for anything beyond a mix and more bragging rights — because the hellishly ferocious palate destroys everything in its path. It’s a Great White, sure…like Jaws.

[18] St. Nicholas Abbey Unaged White – Barbados

This is another very approachable white rum, unaged, a “mere” 40% which blew the Real McCoy 3 year old white away like a fart in a high wind. Part of it is its pot still antecedents.  It’s salty sweet (more sweet than salt) with a juicy smorgasbord of pretty flavours dancing lightly around without assaulting you at the same time.  A great combo of smoothness and quiet strength and flavour all at once, very approachable, and much more restrained (ok, it’s weaker) than others on this list.

[19] Vientain Loatan – Laos

Probably the least of all these rhums in spite of being bottled at 56%, and the hardest to find due to it hardly being exported, and mostly sold in Asia. On the positive side is the strength and the tastes, very similar to agricoles.  On the negative some of those tastes are bitter and don’t play well together, the balance is off and overall it’s a sharp and raw rhum akin to uncured vinegar, in spite of some sweet and citrus.  Hard to recommend, but hard to ignore too.  May be worth a few tries to come to grips with it.

[20] Mana’o Rhum Agricole Blanc – Tahiti

Not so unique, not so fierce, not so pungent as other 50% rums on this list, but tasty nevertheless.  Again, like Rum Nation’s Ilha de Madeira, it’s quite easily appreciated because the 50% ABV doesn’t corner you in an alley, grab you by the glottis and shake you down for your spare cash, and is somehow tamed into a more well-behaved sort of beast, with just a bit of feral still lurking behind it all.

[21] La Confrérie du Rhum 2014 Cuvée Speciale Rhum Blanc – Guadeloupe

A hot, unaged, spicy 50% blanc, with an estery nose, firm body and all round excellent series of tastes that do the Longueteau operation proud.  It’s lighter than one might expect for something at this strength, and overall is a solid, tasty and well-put-together white rhum. La Confrerie is a quasi-independent operation run by Benoit Bail and Jerry Gitany and they do single cask bottlings from time to time – their focus is agricoles, and all that knowledge and promotion sure isn’t going to waste.

So there you have it, a whole bunch of modern white rums spanning the globe for you to take a look at (as noted above, I’ve missed some, but then, I haven’t tried them all).  

I used to think that whites were offhand efforts tossed indifferently into the rum lineup by producers who focused on “more serious work” and gave them scant attention, as if they were the bastard offspring of glints in the milkman’s eye. No longer.

Nowadays they are not only made seriously but taken seriously, and I know several bartenders who salivate at the mere prospect of getting a few of these torqued up high-tension hooches to play with as they craft their latest cocktail.  I drink ‘em neat, others mix ‘em up, but whatever the case, it is my firm belief you should try some of the rums on this list at least once, just to see what the hell the ‘Caner is ranting on about.  I almost guarantee you won’t be entirely disappointed.

And bored?  No chance.

Other notes

Consider this a companion piece to Josh Miller’s excellent rundown of 12 agricoles, taken from his perspective of how they fare in a Ti Punch.

Two years after publishing this list in 2017, I found others, and so published a list of 21 More White Rums in 2019, and would you believe it, the niche expanded sufficiently to add yet another 21 in 2022.

Some Miscellaneous Rum Trivia…

 1 Response »
Aug 222017
 


So the other day a guy on reddit wrote that he was was due for surgery and bored out of his mind and could us redditors perhaps post some facts about rum which he didn’t know?  Well, now, that was a challenge, and while I may have missed the US National Rum Day, the idea took hold of me and after jotting down maybe ten or fifteen points of my own, I sent off a blast to all my rum chums, asking them for small anecdotes and trivia and facts they might know of,  which are not all that well known

In the interests of full disclosure, it must be confessed that I’m a nut for inconsequential information-nuggets – many of them, throwaway or useless factoids though they may be, are often the first threads that lead right down the rabbit hole into the labyrinth where great gnarled old stories are to be found, like abstract minotaurs who prey upon my free time and interests and happily consume both.

So here’s a list – our list – of a whole raft of such trivial pursuit winners, which won’t be unknown to rabid cognoscenti but which are interesting nevertheless; compiled for the benefit of  MaxwellHouse5, and I’m hoping his surgery went well, and my huge thanks and hat tips to all those rum lovers out there who added to it.

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  • The country with the most distilleries in it is Haiti, with over 500 (I’ve heard it may be much higher).  Most of these are backyard, backhouse, Mom-and-Pop operations and sell to the local market.
  • The strongest commercially available rum is made in Suriname (90% ABV)
  • Sugar cane originated in South-East Asia, not the Caribbean
  • Although rum is made from sugar cane (juice, syrup (“vesou”), molasses), the distilled spirit is sugar free.
  • A Muslim from Persia (now Iran) named Muhammad ibn Zakaria Razi invented the first pot still, called an alembic, in the 9th Century AD.  He was the first to write, draw and describe it, and it should be noted that it lacked a cooling ‘coil’ for a condenser and used a tube instead; moreover, it was not used for distillation of alcohol. The principle of distillation was, mind you, known for centuries before that.
  • The slang word for rum – “grog” – was named after a coat worn by a British Admiral.  The same Admiral was who George Washington’s estate was named after.
  • In Germany, cheap supermarket hooch that isn’t very good (except for a headache)  is referred to as “fusel”, which comes from the word “fuselstoff” (for fusel oils).
  • The first website devoted to rum was created (as far as I can tell) in 1995.
  • Luca Gargano, the famed boss of Velier, does not wear a wristwatch, own a cellphone or drive a car. He can…but choses not to.  As a further aside, Tatu Kaarlas, the Finn who runs the Australian rum wesbite Refined Vices, doesn’t wear a watch either.
  • The Coffey (or columnar) still in its original form was not invented by Aeneas Coffey, but by Robert Stein, whose 1828 still was in turn channelling Sir Anthony Perrier’s patented 1822 whiskey still. Aeneas perfected the design of both.
  • The Zacapa 23 is not 23 years old, and the Opthimus 25 ain’t 25.
  • The only successful armed takeover of an Australian Government was called the Rum Rebellion (though whether it really had anything to do with rum has been questioned) and overthrew William Bligh…yes, that William Bligh.
  • Rum used to be distilled (illegally) in small boats off the coast, in Australia
  • The South Pacific Distillery on Fiji is actually owned by the Coca-Cola Company (it’s part of their diversification strategy)
  • One of the reasons copper stills are so popular among rum makers is because they effectively remove sulphur compounds from the wash
  • Although copper stills are very common, stainless steel stills are also used.  However, there are two stills in Guyana which are made out of wood, and they are the only ones in the world.
  • Almost all boilers on the estates in Martinique run on bagasse, the residue of cane crushing. The eco-champ might well be Rivers Royale in Grenada, which uses a water wheel for crushing cane.
  • The French call their sugar cane juice rhums agricoles (or agriculturals) and rather disdainfully refer to molasses based rums as Industrielles. Every rum maker who uses molasses, in turn, calls their rums “the best.”
  • The revamped Barik Distillery in Haiti was built from scrap metal which included washing machines and car doors.
  • Due to its inland location, St Lucia Distillers receives its molasses deliveries from tankers that anchor in Roseau Bay via a 2km long pipeline that follows the Roseau River. These molasses are from Guyana, and the story goes that when one such shipment was held up some years ago, causing a shortage of rum, riots nearly broke out.
  • In Barbados each still is given a Registration number. Even if removed from use, the still number is never re-assigned to a different still…which would sure as hell interest the guys who obsess over which still produced Velier’s famed Demeraras.
  • Barbados has four Rum Distilleries, but only St. Nicholas Abbey uses fresh pressed sugar cane juice for their rums; they do, however, reduce it to syrup first.
  • The initial rums of St. Nichloas Abbey were sourced from FourSquare, until their own stocks matured.  They are primarily in the original 10, 12, 15 and 18 year old rums.
  • The most expensive commercially available rum in the world is the Appleton Estate 50 year old (retails for around US$5000 when it can be found). Honourable mention goes to the El Dorado 50th Anniversary bottling (which is not 50 years old) at around $3,500. The “commercial” criterion excludes the single bottle of a 1940s J. Wray & Nephew (US$54,000), the 20-bottle Angostura Legacy (US$25,000), the ~US$6,000 St James 1885 or the 1780 Barbados rums found at Harewood.  It also excludes the secondary market values of rums like the Velier Skeldon 1973, or the 1-bottle outturn of the Caputo 1973 which may well be priceless.
  • The rum which has been aged the longest remains the Gordon & MacPhail 1941 Longpond, at 58 years, bottled in 1999.  For the deep-pocketed, it sells for around two thousand euros these days.
  • According to the Spirits Business, Bacardi remains the top selling rum brand, with Tanduay (Phillipines) and McDowell (India) in 2nd and 3rd.  Both of the latter sell primarily to their local markets and Asia.  There’s a story that Tanduay buys pot still rum from DDL to mix in small quantities into its rums,  but this is unconfirmed.
  • In Jamaica, Captain Morgan is made by J. Wray & Newphew (i.e., Appleton).  In the USA, if one strictly adheres to the TTB rules, Captain Morgan is not a rum at all.
  • The last distillery on the small island of Montserrat closed in the 1950s.  It was called Farrell’s Estate.
  • Social media, engagement and festival speakers have pushed the matter of additives and adulteration to become perhaps the single most-discussed issue in the rum world.  However, adulteration of rum has been around at least since the 18th century and is nothing new.  (It’s good that we’re not letting tradition get in the way of reforming the practice).
  • Pusser’s rum is named after the purser, that gent who was in charge of giving sailors their daily tot in the British Royal Navy
  • The daily rum ration (the ‘tot’) began in the British Navy because of the inability to source brandy from France, which was often at war with Britain. Beer took up too much space.  Lemon or lime juice was often added to rum to combat scurvy, which is why Brits were sometimes called ‘Limeys’.  The German navy used sauerkraut (”sour herbs”, mostly pickled cabbage) for the same purpose, hence the pejorative “kraut.”
  • Guyana, which was called British Guiana prior to independence in 1966, and home of the famous El Dorado brand, was once a Dutch colony.  As was New York.
  • Epris, one of the larger distilleries in Brazil, is now distilling primarily fermented rice for vinegar and sake…in Brazil!
  • With respect to the 2-, 3- and 4-letter codings on Cadenhead’s rums, nobody – including Cadenhead – actually knows what they all mean.  One online wit supposed the Trinidadian rum moniker TMAH stood for “Too much alcohol here,”
  • Black Tot Day is generally taken to be July 31st every year, and commemorates (mourns?) the date in 1970 when rum rations were discontinued in the British Royal Navy.  However, the US abolished it far earlier in 1862 (!!).  And the Canadian Navy only stopped the practise in 1972 (March 30th), and the New Zealanders (bless their hearts for holding out as long as they did) finally bowed to the inevitable and ceased the ration in 1990 (28th February, but couldn’t they have waited until April 1st?)
  • The progenitor of all rums is supposedly arrack, made in Batavia (now Jakarta, Indonesia) with yeast strains mixed in with fermented red rice
  • Batavia Arrack is used in the spirits market to this day, but also as a flavour/aroma enhancer in the confectionary, tobacco and perfume industries.
  • Jim Beam (the whiskey maker out of the US, whose parent company is Beam Suntory) owns and bottles Cruzan rum
  • There are very few rum producers who have an actual Solera system like the one used in sherry production (this is where the solera method comes from). Santa Teresa in Venezuela and Cartavio in Peru are some of the only producers who uses a Solera to produce some of their rums. Almost all other producers who claim to be making soleras, are in fact just blending rums.
  • Although the term “Angel’s Share” is commonly used in rum to denote the losses due to evaporation during the ageing process, this is actually ported over from the whisky world.  Some parts of the Caribbean use the term “Duppy’s share” – a duppy being a sort of malevolent spirit who drink’s honest people’s rum (among other assorted evils); the word is of Bantu origin.
  • On Game of Thrones, whisky is never mentioned…but rum often is.  Mr. Clegane is not a fan.
  • In spite of the amusingly named Rumdoodle Peak – which is, alas, not named after rum of any kind – Antarctica remains the one continent where rum is not made commercially…though I’m sure someone has a bathtub over there and is brewing some.
  • The fastest selling rum in Compagnie des Indes entire stable of expressions is the Boulet de Canon No. 2, which is a blend.
  • In Jamaica, it is mandatory for distilleries to buy molasses from the government, which in turn buys it on the global commodities exchanges. This led to the following bizarre situations: in 2016, Jamaican distilleries had to distill molasses from Fiji that the government sold them, as it was cheaper…and the government sold the homegrown Jamaican molasses to other countries. And, Worthy Park had to sell its own molasses to the government…and then buy it back for distillation.
  • The Swedish Government initially refused to sell and distribute Compagnie des Indes Caraibes rum, as they felt the picture on the label promoted slavery.  The situation was resolved when it was proven that the picture hearkened back to a period after slavery had been abolished
  • 1% of Alcohol duties collected on any rum imported to the United States is returned to every American distiller producing rum (a big part therefore going to Baccardi). Which means that every bottle of rum coming from around the world and sold in the USA effectively subsidizes and helps the American rum producers to grow against imported rums.
  • “Virgin sugar cane juice” (or honey) is a marketing term for reduced – boiled down – sugar cane juice. It’s nothing special, except in so far that it allows the honey to stay fresh longer without spoiling, as pure juice would.
  • Ageing rum in ex-Bourbon barrels is actually quite recent, being mentioned as a new practice back in the 1940s.  Before that different barrels were used: fortified wine, port and sherry barrels.  Also madeira barrels were likely used back in the 17th and 18th centuries because Madeira was a regular shipping stop on the way to and from the British West Indies and the spirit was popular there at the time.

So there you have it.  Feel free to add a few of your own, or send me a PM to include it.  It’s a lighthearted break from the seriousness of our world and I sure hope MaxwellHouse5 liked it.

***

A lot of patient, funny, knowledgeable people helped put this together, or I’ve sourced the points from their published / posted work, or their notes to me.  In no order, thanks to Josh Miller, Marco Freyr, Alex Van Der Veer, Tatu Kaarlas, Cyril Weglarz, Steve James, Paul Senft, Robin Wynne, Gaetan Dumoulin, Laurent Cuvier, Steve Leukanech, Rob Burr, Matt Pietrek, John Gibbons, John Go, Johnny Drejer, Florent Beuchet, Luca Gargano, Fabio Rossi, Richard Seale, Marcus Stock, and if I’ve left anyone out, really sorry, send me a note and I’ll add you to the Roll of Honour.

The Three Amigos – El Dorado’s Single Barrel Rums

 6 Responses »
Oct 182015
 

3 x El Dorados

(#236)

The three single barrel expressions issued by DDL are a curious bunch.  Ignoring the head of steam gathered by independent bottlers in the last ten years or so, DDL has never given either prominence or real attention to what could be Demerara rum’s killer app – single barrel, cask strength expressions that are still-specific.  When one observes the raves Velier, Cadenhead, RN, Silver Seal and others have gotten for their tightly focussed expressions hewing to precisely those coordinates, one can only wonder what DDL’s malfunction is.

And yet, here they are, these three, originating from the Port Mourant wooden double pot still, Enmore’s wooden column still and Uitvlugt’s French savalle still. So certainly some vision is at work in the hallowed halls of Diamond, however imperfect to us fanboys.

That said, there are problems with the rums reviewed here. They are non-age-specific; they are issued at what deep core rumboys consider an insulting 40% (at a time where 43-46% is practically a new norm for single barrel rums); and they seem to be issued as an afterthought instead of as core products in DDL’s range. I get the distinct impression that eight years ago when they first appeared (to commemorate the 2007 cricket world cup partly held in Guyana) they barely sold enough to keep making them.  Nowadays they’ve become sought after items, and still DDL is doing very little to promote them, re-issue newer variants, expand the range, or to make them stronger. Ah well.

Some basic facts, then: “living room” strength (to quote my Danish friend Henrik’s immortal phrase), still-specific, and confirmed by the El Dorado FB team that they are a minimum of twelve years old (Carl Kanto told me 13-16 years old, for all of them), aged in ex-bourbon barrels. No year of make is available (we can assume around 1995 or thereabouts). The bottles are tall, squarish and tapering — supposedly resembling a cricket bat, an homage to their issue — so watch  your step when having them in your home bar…they tip over easy. That’s more or less enough to be going on with.

3 x El Dorados ICBUICBU – Ex Savalle still, Uitvlugt

(83/100)

Colour: amber-orange

Nose: Quite delicate and a little thin, sharpish and fading fast, perhaps demonstrating why Velier’s decision to crank up the amperes was the right one.  Vanilla, tannins led the charge, with green grapes, the tartness of soursop (not much), plus red cherries and red currants. After opening up, additional scents of caramel, toffee and lighter floral notes.

Palate: Medium bodied, a shade astringent and dry.  Still very pleasant to sip.  Medium sweet rum, again that delicacy of flavour demands some attention and concentration.  Caramel, raisins, burnt sugar, more light flowers, blackish bananas, and even a mischievous flirt of air freshener, y’know, like pine-sol, or even varnish. The fruitness is dialled way back, and there’s some oak and leather floating around, more evident with some water.

Finish: Short, dry, thin.  Vanilla ice cream with some caramel drizzle, and white toblerone

Thoughts: shows the potential of what can be done if DDL oomphed it up a mite.

*

3 x El Dorados EHPEHP – Wooden Coffey Still, Enmore

(84.5/100)

Colour: dark copper

Nose: Some of the wooden stuff so characteristic of Enmore emerges right away. Red licorice, tannins, molasses, caramel.  A much greater depth of flavour than the ICBU.  Vanilla, almonds, dark chocolate, with faint coffee, coconut, nutmeg and maybe saffron. Very nice indeed. Quite balanced – no real sharpness or spice here, just warm waves of olfactory happiness.

Palate: Medium bodied, warm and very pleasant…just unadventurous (that 40% again?). Caramel, vanilla and licorice, lemon peel, black grapes, underlaid with faint wax-rubber notes, far from unappealing.  With water, it expands into butter and cream cheese on rye bread, almonds, nougat, oak, smoke, leather and freshly crushed tobacco leaves and vegetal stuff I couldn’t identify.

Finish: Short, aromatic and warm.  More vanilla, faint white chocolate and some flowers, deeper, subtler memories of licorice and olives. Some last oaky notes, held in check.

Thoughts: The 40% is decent enough – you’re getting quite a bit here, and it’s better than the ICBU, though not scoring hugely more. Try a more potent cask strength offering and you’ll see what I mean.

*
3 x El Dorados PMPM – Double Wooden Pot Still, Port Mourant

(85.5/100)

Colour: dark amber

Nose: Nosing this shows immediately how extraordinarily unique the PM distillate is – it’s almost unmistakeable.  It’s no accident that PM distillate is a popular constituent of many Navy-style rums. Pungent, heated and deep (slightest bit sharp), with licorice-citrus amalgam. Shoe polish on old leather shoes (and old socks in those shoes). Musty, leathery, smoky, with some molasses, anise, overripe cherries and green olives alongside a really good feta cheese. Can’t get enough of this.

Palate: This is where the rum fails to meet expectations, for all the sumptuousness of the lovely, phenolic, astringent nose. Too little of these aromas carries over to the taste, though to be fair, some does. It’s just too faint, and one is led to believe it would be deeper. Medium full body; coffee, butter dark chocolate, almonds, some tangerine zest.  More of that musty driness recalling an unused hay-loft.  Some gherkins in salt vinegar.  Leather and smoke and well-balanced oak.  A dash of sweet molasses-soaked brown sugar laces the whole package.

Finish: Dry, sweet, medium long. Dusty dried grass, aromatic tobacco, and, of course, more licorice. Impressive for a 40% rum.  

Thoughts: the nose is great, the finish, lovely.  It’s on the palate that more could be done. Perhaps unfairly, I used the Samaroli Demerara 1994 45%, Norse Cask 1975 57% and Cadenhead Green Label Demerara 1975 40.6% as controls…and those rums were incredibly rich (even if two were twice as old) in a way that this was not (though it recouped points in other areas).

A few random thoughts occurred to me as I tried these rums.  One, DDL should make more, and more often, and move right past 40%.  No, the various new cask finishes on the 15 year old don’t make up for the potential that is wasted here. Velier and other makers have proven that the stills themselves are the selling point, with some skilful and aggressive marketing.

I suspect that output from the wooden stills in particular is being saved for dependable cash cows like the various El Dorado aged expressions, and issuing stronger cask strength stuff the way independent bottlers have been doing, would lessen stocks available for the old stalwarts.  So think of it this way: the 40% 21 year old rum is fantastic for around a hundred bucks, yes…but just think of what mad people like me would pay for a unicorn like a 21 year old LBI-estate rum bottled at 50%. Just sayin’.

Anyway, that DDL chooses not to expand its own base of excellent rums by issuing more like these is to their own detriment, and my personal opinion is that if you like Guyanese rums a little different from more well-known, standard (blended) profiles , then these three are definitely worth the little extra money it takes to snap them up. They may be issued at “only” 40%, but they’re still cheaper and less powerful than Veliers for those who shy away from 60% monsters; and they serve as a great intro into the characteristics of DDL’s famous stills without breaking either the bank or your tonsils. Go get ‘em if you can.

Other notes

From the El Dorado FB team: “The annotations PM, EHP and ICBU refer to the estate of origin of the respective still that the rums are still produced on; PM being  the Port Mourant estate in the Berbice county, EHP being the Enmore estate on the East Coast of Demerara that was owned by Edward Henry Potter at the time of acquisition of the Wooden Coffey Still, and ICBU being the estate then owned by Ignatius Christian Bonner at Uitvlugt (ICB/U) on the West Coast of Demerara.”

The age of the stills recalls the old philosophical problem of Theseus’s ship: over the years all the wood of the ship was gradually replaced.  After a time, none of the wood was original, so was it still Theseus’s ship? Something similar happens with the wooden stills. Certainly there’s little of any of them that is hundreds of years old, what with constant replacement of a plank here and a plank there.

Compliments, kudos and thanks to Josh Miller of Inuakena, who not only bought these on credit for me six months or more ago, but when he discovered that he missed the PM and sent me two EHPs by mistake, couriered the missing bottle to me pronto, so I could do the review of all three before I left Berlin. Big hat-tip, mate. Mis rones son sus rones.

My original 2010 review of the ICBU shows something of how my taste, writing style and opinion have changed over the years. I didn’t refer to it when I wrote this one.

As this review was being written, so many things occurred to me that rather than obscure the tasting notes, I provide a precis of the various high points, and split off the more in-depth remarks into a separate essay about the wasted potential of the stills.

Update January 2016

The word spread like wildfire in the blogosphere and on FB in the second week of January, that DDL would issue three cask-strength aged still-specific expressions after all. A PM, a Versailles and an Enmore.

Nine Rums from Out Of Left Field

 No Responses »
Aug 162015
 

Want a rum that says a big FU to your opinion? Here’s one, and then eight more. 

***

It annoys me no end, seeing the same boring rundown of standard table rums extolled by journalists who don’t bother to do the most elementary research on what a good rum actually is, and make no effort to take the subject seriously.  Earlier in 2015, in response to yet another vanilla listing of same-old-blah-blah-blah-rums-you-should-try written by someone who “discovered” rums on a weekend Caribbean safari (or was that the one put together by a hack who only now realized rum was a drink worth checking out?), I asked rather peevishly why a list of crazy rums you’ve never heard about wasn’t issued by some enterprising writer for an online rag someplace.  After waiting around for a while, getting older, with no response, I realize maybe they were waiting for one of us real writers.  Oh. Okay. For my rag, then…

Note – just because they are listed here, does not mean I entirely love these rums…just that they are really at odds with more standard rum profiles. You can buy them, sure. However, let’s not pretend they’ll entirely be to your tastes. They showcase all the illogic and weirdness and wonderful breadth of rum, though, and there’s nothing at all bad about that.

1. D3S_1657Clairin Sajous

Come on, was this ever even in doubt? This friggin rum is utterly nuts, impractical to a fault, unaged, white and simply flat out amazing.  The Casimir and the Vaval clairins are sprigs cut from the same tree, and just about as weird. That gunpowder and wax nose, the amazing taste. Gave it points for sheer originality. 

 

D3S_89692. Rum Nation White Pot Still 57%

Jamaican badassery in a sleek sexy bottle. Pungent, strong and estery, Rum Nation took a deep breath, threw the dice, ran with it, and I think it paid off.

 

 

D3S_7054

3. SMWS 3.4 Barbados 10 Year Old

All right, I admit it, this is tough to find even if you’re a member of the SWMS. And not that many of it were made.  But heavens above what a great, snarling, amazing rum for its strength.  It got the highest score I ever gave a drink that powerful. Wish I could find the “Marmite” 3.5.

 

D7K_12984. La Occidental Guayabita del Pinar

Leaving aside the issue of whether this Cuban softie is a rum or not (I said it was), here is one of the few flavoured rums I ever tasted that I liked…perhaps because it is made differently rather than having spices chucked into it like Emeril was having a bad hair day.  It remains (somewhat to my surprise) one of the most re-visited posts on this site. I wonder why.

 

Cadenhead5. Cadenhead’s Classic Green Label Demerara 12 Year Old

The peat is strong with this one, I grumbled when I sampled this rum, and still don’t care much for it.  Whatever. If you ever wanted to see a the result of a tussle between an Octomore and Port Mourant, here’s your chance.  There are many anoraks who swear by it, mind you.

 

 

bundie6. Bundaberg Reserve

Quiet, all you there in the peanut gallery. I know that Bundie is seen as a balm to exiled Aussies, and a butt of constant jokes from, about and by the residents of Oz.  The question is not whether you like it neat…more of what a rum can be when it takes not a sharp left turn, but a hundred and eighty about-face, and then smacks you a good hard one on the schnozz. Honestly, I think it’s more tequila than rum. Still, you can’t deny its originality, and you’ll not mistake it for many others.

 

D3S_68467. BBR Fiji 8 Year Old

The one Berry Bros. & Rudd rum I didn’t care for. Was like a paint thinner, unbalanced, weird to taste, and a rum that can only be approached with head-scratching, jowl-quivering perplexity, wondering how a minor god does not rise up and smite it stone dead.  That said, I felt that way about it because it simply, defiantly, obnoxiously said “I shall not conform to your expectations of me.”  That alone might warrant a taste or two.

 

D3S_90748. JM 15 Year Old

I’m still coming to grips with what exactly was it about this rum that made it so memorable, so strange, so intriguing.  It was off-kilter, sure, but not batsh*t crazy different…just enough for me to keep it in my taste memory bank and recall it with bewilderment from time to time, still, after all these months, trying to pin down its haunting and elusive weirdness. Yeah, I liked it.

 

clark's9. Clarke’s Court Pure White Rum – Bush Variation

You will never find this rum in the bars of the east or west or anywhere except its own squat. The already odd white pot still rum was added to by some enterprising bushman-wannabe in Grenada, who cheerfully dumped in bark, twigs, berries and a plump worm (I kid you not), and then sold it to my crazy friend in Toronto.  And mad as this may seem, all that crap made the rum even better.  Every time I see myself starting to get snooty about additives in rum, here’s one that jogs my memory and makes me laugh, and realize that sometimes, it isn’t all a bad thing.

****

A postscript: I do not necessarily recommend that you go after these rums just because I’ve written about them (or because you have a kink in your own mind that such rums would appeal to).  What I am saying is that they are rums which go their own way; have a screw loose somewhere; they do not adhere those more familiar tastes to which we are accustomed.  Some are good, some not so much, at least one is just a rampage of laughably ridiculous insanity, and all are absolute blasts to drink.  

Now that’s how a list should be written, dammit.

The RumWorld’s Movers & Shakers, Past & Present

 2 Responses »
Jan 292015
 
Photo copyright morealtitude.wordpress.com

Photo copyright morealtitude.wordpress.com

In December 2014, Ian Burrell put a survey up on FB’s The Global Rum Club Page.  It read: “If you had to pick 5 people who have been a major influence for the rum category, who would you pick ? It can be brand founder, distiller, blender, brand ambassador, bartender, promoter, blogger, marketer, etc. Vote for your pick or add your own major influence. I’ll throw 5 (pre 1950’s) into the mix (in no order) Don Facundo Bacardi Massó ; Ernest Raymond Beaumont Gantt AKA Don the Beachcomer; Admiral Edward Vernon aka Old Grog; Constantino Ribalaigua Vert and James Man (ED & F Man)”

I both love and hate lists.  Perhaps because I’m into the numbers game as part of my day job, I love the exactitude of things nailed down and screwed shut, copper-bottomed and airtight.  And so I devour top ten lists, readers favourites, drinker’s grails and all the various classifiers we humans enjoy creating so as to rank the objects of our passion.  As a reviewer of rum, I dislike them intensely.  Because in any subjective endeavour – be it art, literature, film, food, drink, the perfect significant other – taste and experience and quirks of personality dictate everything, and what one person might enjoy and declaim from the rooftops, another vocally despises (both with flashing eyes and elevated blood pressure).  So for me to create a list of any kind is problematic, and I try not to.

Still, this one piqued my interest.  Until I saw it, I sort of thought I was reasonably knowledgeable about matters of the cane (even if it’s possible I’m the only one, in the country currently called “home”).  But as I went down the list, I could tell that I  was as green as a shavetail louie, and my own knowledge, while extensive, couldn’t come near to figuring out who all these people were, or how they could rank in terms of influence.  And of course, loving a challenge, I decided to create a small glossary for that one person who might have a question.  Indulge my sense of humour as I go along…I’m kinda stoked up on hooch-infused coffee right now.

***

Don Facundo Bacardi Masso – you’re kidding right?  Who doesn’t know the Catalan-born founder of Bacardi, the bête noir of those who prefer premium rums, that guy who founded the company which whips up a gajillion barrels of dronish tipple a year, and has a market cap that eclipses the GDP of small nations.

Don the Beachcomber – actually named Ernest Raymond Beaumont Gantt, hailing from Texas, he was the founding father of tiki restaurants, bars and nightclubs, often with a Polynesian flavour.  A bootlegger and bar-owner (he opened Don’s Beachcomber Café in 1933 in Hollywood), he was increasingly referred to by the name of that bar.  He actually changed his name several times to variations of this, until finally settling on Donn Beach.  He was a lover and ardent mixer of potent rum cocktails, God love him. Supposedly created the Zombie cocktail, Navy Grog, Tahitian Rum Punch, Mai Tai and others. Trader Vic was a competitor of his (the rivalry was reputedly amicable). Died in 1989

Victor “Trader Vic” Bergeron – much like Don the Beachcomber, Victor Jules Bergeron Jr., a California native, founded a chain of Polynesian themed restaurants, which he named after his nom de guerre, “Trader Vic,” the first one way back in 1932 as a pub, which moved into alcohol in a big way as a as soon as Prohibition ended (that one was called Hinky Dink’s, renamed Trader Vic’s in 1936  and it did not have the tropical décor and flavour it later acquired). The first franchised “Trader Vic’s” restaurant/bar opened in 1940 in Seattle.  It supposedly created the franchise model which many other restaurants – not the least MacDonald’s – subsequently emulated.  It hit its high point in the 50s and 60s when the Tiki culture fad was at its height. Both The Trader and the Beachcomber claim to have invented the Mai Tai.  There are a line of rums of the same name that are readily available in the US.

Ian Burrell – London based drinks enthusiast with his own bar not too far from Camden Town.  Instrumental in organizing the annual UK Rumfest, and holds the Guinness Record for largest single tasting event (in 2014).  And he started this list going.  I meant to go visit his rum bar in December that year and hoist a few rarities with him, but got drunk on Woods 100 and ended up in Greenwich.

Ernest Hemmingway – Also known as “Papa” Hemmingway; journalist, war correspondent, writer, deep-sea fisherman, Nobel Prize winning author of superbly spare, masculine tales.  Popularized rum and rum cocktails during his later life when he resided in Cuba, with the amusing side-effect of having every Cuban rum – and quite a few others – claiming to be his favourite and the one he liked best.  Alas, he killed himself in 1960, but one hopes he had a good rum or three before deciding there was no better rum to be had and he’d better go out on a high note.

Christopher Columbus – nope, not my Italian neighbour across the way, nor a film director of fluff puff pieces. A Genoese mapmaker from the 15th century who legend has it, was looking for India when he accidentally bumped into the Caribbean islands in 1492, and promptly named the natives “Indians.”  Sure glad he wasn’t looking for Turkey.

Admiral Edward Vernon (“Old Grog”, died 1757) – popularized the sadly discontinued practice of issuing rum diluted with lemon juice on board Royal Navy ships partly to ward off vitamin C deficiency (scurvy), to make shipboard drinking water more palatable, and – we can hope – to boost morale.  You could argue he therefore created the first cocktail. We still, call rum “grog” because of his being affectionately named after his frock coat, called a Grogram.  As a nice bit of trivia, George Washington’s estate, Mount Vernon, was named after him.

Aeneas Coffey – inventor (or perfecter) of the single column still in 1830 — he enhanced a previous 1828 design of Robert Stein’s , and this led directly to the industrial mass-production of rum; previously, pot stills were the main source of rum production, but suffered from higher costs, wide batch variation and small batch sizes of lower alcoholic content.  The Coffey still addressed all these issues and kicked off the explosion of rum production (and, one can argue, the 20th century resurgence in craft pot still products).  I suspect he was more interested in whisky than in rum, but nobody’s perfect.

Constantino Ribalaigua Vert – Catalan immigrant who began working in the famous Floridita fish restaurant and cocktail bar in old Havana, back in 1914…four years later he became the owner.  Constantine is on this list because he invented what is one of the most famous rum cocktails ever made, the Daiquiri, somewhere in the 1930s, and it became inextricably linked with Floridita’s, which even today is known as La Cuna del Daiquiri. The bar became known for producing highly skilled cantineros whose expertise lay in crafting cocktails made with fresh fruit juices and rum, which he may have been instrumental in promoting.  Hemmingway supposedly frequented the joint.

Homère Clément – founder of one of Martinique’s better known distilleries and rum houses, Clemente, which makes superlative agricoles to this day. Clemente was mayor of La Francois and purchased a prestigious sugar plantation Domaine de l’Acajou in the 1880s, just when the introduction of sugar beets was decimating the Caribbean sugar industry.  He instigated the practice of using sugar cane juice to create rhum agricole, and modeled his rhums after the brandy makers and distillers of Armagnac in southwest France.  I haven’t done enough research to test the theory, but Old Homere might have saved the French sugar islands from utter ruin with his rhum.

Jeff “Beachbum” Berry – Jeff is a bartender, author, contributor and cocktail personality who specializes in cocktails and Tiki culture; thus far he’s written six books on vintage Tiki drinks and cuisine, and he is referred to by the Los Angeles Times as “A hybrid of street smart gumshow, anthropologist and mixologist.”  He’s created original cocktail recipes and been published in many trade, liquor, bartending and cocktail magazines.  He doesn’t exclusively focus on rum, but it’s certainly a part of his overall interest, and he has raised the profile of rums in the published world like few others have.

Richard Seale – 3rd generation rum-maker; owner and manager of 4-Square distillery in Barbados, and therefore the maker of rums like Doorly’s and 4-Square brands, as well as providing barrels for many craft makers in Europe.  He provided the initial distillate for St Nicholas Abbey, as they waited for their own stocks to mature. Has become a global rum icon both as a result of championing pure rums and decrying adulteration, and his collaborations with Velier.

Hunter S. Thompson – No idea why he would be on this list, except insofar as he is the author of “The Rum Diary” which is less about rum than it is about a lustful, jealous men stumbling through life in an alcoholic daze, indulging in violence and treachery at every turn (much like my Aunt Clothilde after a pub crawl). Of course, Thompson was known for imbibing colossal amounts of coke and alcohol (he was, like many young authors of the time, trying to copy the uber-mensch lifestyle of Hemmingway), so maybe this is where the connection arises.  As a man with influence on rum as a whole, I’d say he’s more road kill than idol.

Rumporter – publisher of a French language magazine “Rumporter” which is dedicated like few others to the culture of rum.  Too bad there isn’t an English version around, but then, I grumbled the same thing about Luca’s book.  Maybe I should learn a seventh language.

The average British Navy man – also known as a Jolly Jack Tar; he needs no further intro.  Lovers of Navy rums, these boys, and retired or not, keep the names of Watson’s and Woods 100 alive and well in their memories. And mine.

Don Pancho Fernandez – well known Cuban maestro ronero who worked initially for Havana Club.  Developed the Zafra line of rums that are a perpetual staple in many liquor cabinets. Additionally acclaimed for the work he has done in raising the quality and profile of Panamanian rums like Varela Hermanos’s Abuelo line, Panamonte, Rum Nation and his own line of Don Pancho.  Also the man behind the irritatingly named, but better-than-you-think rum Ron De Jeremy. I met him briefly in 2014.  Nice guy, very courtly.

Edward Hamilton and the Ministry of Rum webpage (combined entry) – founder of the Ministry of Rum website where many rum noobs (myself among them) got their start in networking with other rum lovers. Still a very good resource to start researching producers and distillers and rums in general. Ed is also the author of “Rums of the Eastern Caribbean,” and has recently issued the Hamilton line of rums.  Holds tastings and seminars all over the place and began his own line of rums in 2014. As a guy who started to pull Rummies together into an online whole, his influence cannot be underestimated – almost all rum bloggers in some way derive from what he started. These days his website is moribund, as the FB page eclipsed it.

All The Poor Slaves – and damn right too.  We should never forget the backbreaking labour under inhuman conditions that slaves had to undergo to work in the fields that allowed our ancestors to sweeten their tea and create rumbullion. It is the original sin of rum.

Bartender – a good bartender is the aristocrat of the working class, knows his stuff backwards and forwards, and can whip up any cocktail you want.  A great one not only knows your first name, but that of all the rums on his shelf.

Dupré Barbancourt – Founder of the eponymous distillery and rum maker on Haiti.  He was a Frenchman from the cognac producing region of Charente, immigrated to Haiti and founded the company in 1862.  To this day, they make some phenomenal agricoles.

Don Jose Navarro – A former Professor of Thermodynamics (ask him, not me), Don Navarro is maestro ronero for Havana Club (the Cuban one, or the “real” one).  We should all  be lucky enough to be able to take a right turn from our day jobs like he did in 1971.

Peter Holland – Curator, writer and owner of the website “The Floating Rum Shack.”  The gentleman attends tastings around the worlds, acts as a judge of rum festivals, and is a consultant to various companies in the field.  His site deals with primarily rums and cocktails.  Apparently he was in Berlin in 2014, just as Don Pancho, Rob Burr and some of my other correspondents were, but we passed like ships in the night and never met each other.

Martin Cate – A San Francisco-based rum and exotic cocktail expert who collects rum like a bandit, conducts seminars and judges rum and cocktail competitions around the world; aside from that, he’s the owner of Smuggler’s Cove San Francisco, which specializes in rum cocktails, and was named by the Sunday Times of London some time back, as one of the 50 greatest bars on earth; Drinks International Magazine thought so too…three years in a row, and several other magazines think the same.  I’m beginning to think I should move and crash over at Josh Miller’s place. Or just across the road from the bar.

Robert Burr –A promoter and lover of rum (and Hawaiian shirts), he is the organizer of the premier North American rum expo, the Rum Renaissance in Miami. He and his wife and son publish “Rob’s Rum Guide”, as well as hosting the Rum Renaissance Caribbean Cruise. He created the collective of judges from around the world called the RumXPs and he travels around the world judging and consulting. I met him briefly in Berlin in 2014, but he didn’t recognize my hat, which is something I really have to work on.

Father Pierre Lebat – This should probably be spelled Pere Labat; I’ll assume we’re talking about the man, because there is a rhum by that name still made on Marie Galante (Guadeloupe), where a French missionary polymath called Jean-Baptiste Labat was stationed.  He was a clergyman, mathematician, botanist, writer, explorer, soldier, engineer, landowner – and slaveholder (lest we get carried away with admiration).  A Dominican friar, he became a missionary and arrived in Guadeloupe in 1696 at the age of 33.  While he was the procurator-general of the Dominican convents in the Antilles, he was also an engineer working for the French government; in this capacity and as proprietor of his own estate on Martinique, Labat modernized and developed the sugar industry, building on the pot still of Jean-Baptiste Du Tetre (see below).  His methods for manufacture of sugar remained in use for a long time. The white agricole produced on Marie-Galante is named after him.

Luca Gargano – an exploding comet in the skies of rum, Luca made his bones by sourcing what is arguably the best collection of Guyanese still-specific rums in existence, the largest surviving Trinidad Caroni hoard any one company possesses, and in between that, issuing rums at anything between 50-65% ABV. I speak only for myself when I say that he is upping everyone else’s game, and showing that there is a market for full proof rums, just as there is for that obscure Scottish drink.  And he’s a great guy.

Pirates – These guys sang shanties, shivered their timbers, pillaged, raped and plundered (and were knighted in at least one case), and drank rum.  Lots of it. They may be long gone, them and all their cutlasses and pistols and sailing ships (maybe they migrated to Somalia and the South China Sea), but their shades hang around and inform the culture of rum like nothing else.

Joy Spence – The Nefertiti of the Noble spirit, Joy is the creative force behind J. Wray & Nephew, who make Appleton Estate rums in Jamaica.  Since we’ve all swigged Appleton rums for decades, I’m not sure there’s much I can add here, except to note she was the first female master blender ever, and that’s quite an accomplishment in a rather male-dominated industry. With degrees in Chemistry, she took a job as a developmental chemist with Estate Industries (they produced Tia Maria) but got bored and moved on to J. Wray and Newphew, which was right next door..and there she stayed ever since.  Owen Tulloch, the master blender for JW&N at the time, took her under his wing and when he retired in 1997, she became the master blender herself.  So her hand is behind many of the Appletons we know and admire today.  You could argue that the Appleton 50 is her and Mr. Tulloch’s love child.

Captain Morgan – The rum or the pirate?  The rum is a world famous spiced baby which in some cases is not too shabby at all, and to some extent sets the bar for decent (read “non-lethal spiced overkill”) flavoured rums.  The pirate did himself well.  Henry Morgan, who lived and freebooted across the Caribbean in the 17th century was a privateer, not a pirate (meaning he sailed and pillaged under letters of marque issued by the English crown).  He acted as an agent to harass Spanish territories and shipping, taking a cut of all plunder and ransoms. Knighted in 1674 and made Lieutenant Governor of Jamaica in 1675.  He was replaced in 1681 and then gained a rep for being extremely fat and extremely drunk and extremely rowdy, like many friends of mine (and they’re all fun to hang with). Died 1688. His connection with rum is tenuous at best – about all you can say is he was a licensed pirate and a drunk.  Come to think of it, so is my lawyer.

Alexandre Gabriel – the force behind Cognac-Ferrand’s magnificent Plantation double-aged line of rums.  Not all of them are top end, but many are, and they have been instrumental, along with other European craft bottlers, in raising the bar for rums in general. Mr. Gabriel defends his process of dosing Plantation rums with small amounts of sugar or additives to attain the desired taste profile, which has caused some flak in the current climate regarding sugar, of “disclose or dispose.” Bought WIRD in Barbados in 2017 and in doing so gained a stake in Longpond Distillery in Jamaica.

Christian Vergier – Cellar master of New Grove rums, which is based in Mauritius.  And there was me thinking the gentleman dabbled only in wines.  Not much I can say about man or rum, since I’ve never met either of them.  I’m sure that will change.

Oliver Rums – Created by Juanillo Oliver a Catalan-Mallorcan immigrant to Cuba in the mid nineteenth century. After the revolution in 1959 the family departed, but later re-established a sugar plantation and rum making concern in the Dominican Republic in the 1990s. They make Opthimus, Cubaney and Quohrum rums with what is supposedly the original rum recipe of the founder.

Tito Cordero – who doesn’t love the Venezuelan rum range of Diplomatico?  The Reserva Exclusiva in particular receives rave reviews across the board (although I can’t speak to the ultra premium Ambassador…yet).  And it’s all due to this maestro ronero, who, like Joy Spence, has a background in Chemistry (chemical engineering to be exact). And, oh yeah, he received the 2011 Golden Rum Barrel award for Best Rum Master in the world.  Not too shabby at all.

Andres Brugal – the founder of Brugal and Co from the Dominican Republic.  Also a Catalan (what’s with all these roneros coming from Catalonia?), he migrated from Spain to Cuba and then to the Dominican Republic in the mid 1800s…but not before soaking up equal quantities of rum and expertise.  He introduced the first dark rum from his company in 1888, and over a century later, his descendants repaid the favour by naming one of their top end rums the 1888 (I liked it a lot, as a totally irrelevant aside).

James Man – Ever since I bought my Black Tot bottle, I see references to Navy rums wherever I go.  And so it is here: James Man was a sugar broker and barrel maker who in 1784 secured the exclusive contract to supply rum to the British Navy.  And now, more than two centuries later, his descendants, running a company called ED&F Man still trade in sugar and molasses (they are a general merchant of agricultural commodities).  By the way, Man held the rum contract for 186 years – although not exclusively so for that whole time – which ended on…yup, Black Tot Day.

Silvano Samaroli – Silvano, an Italian craft bottler who started with whisky in 1968, makes this list because he may have been the first bottler to source rum, age it and issue it under his on label as a craft product in its own right.  To this day I have tasted few Samaroli rums (many of my correspondents wonder what my malfunction is), but what little I’ve tried says the man’s work is superb.  He died in 2017, and Fabio Rossi and Luca Gargano are his intellectual heirs.

John Gibbons – a RumXP member, rum judge, bar-trawler, independent spirit ambassador, cocktail enthusiast and rum lover.  Moved to UK in 2010.  Started the website Cocktail Cloister (no updates since 2011) and the Glasgow Rum Club.  Does not appear to have been very active since 2013, but maybe the XP page has simply not been updated.  I’ve met him a few times in Berlin, a really cool dude.

Leonardo Isla De Rum – another XP member, Leonardo Pinto has been a rum enthusiast since 2008, and curates his rum-themed website Isladerum.  Nothing unusual with all this; but Leonardo has gone a step further, developing the Italian Rum Festival (ShowRum) as well as acting as a consultant for brands that wish to enter the Italian market.  Honestly, I feel like a rank amateur next to people with such commitment and drive.

Muhammad ibn Zakariyā Rāzī – this guys gets my vote for sure.  A Persian polymath, doctor, chemist (or alchemist, if you prefer) and philosopher, who lived around 854-925 AD.  Why is he influential, and why should he be in the list?  Well, leave aside his contribution to experimental medicine (he wrote a pioneering books on smallpox and measles as well as treatises on surgery that became de rigeur for western universities in the middle ages); ignore his many philosophical books, his work in chemistry and his desire for factual information not tied to traditional dogma; but just consider that he created (or at least popularized) the forerunner of all modern distillation apparatus – (drum roll) the alembic.  We may now know it as a pot still and he’s the guy who is credited with spreading its usage. I’ll drink to him.

Ron Matuselam – one of the best brands of rum coming out of the Dominican Republic, and, like others, an exile from Cuba after the revolution.

Pepin Bosch – The man who could be argued to have saved Bacardi…twice. Jose M. Bosch, who died in 1994, was born in Cuba, and married into the Bacardi family.  He was instrumental in rescuing Bacardi from bankruptcy during the Depression, and again in the 1960s when Castro seized all the company’s assets.  Mr. Bosch ran the company from 1944 to 1976, when he retired.

E&A Scheer – A Netherlands-based ship owning company formed in the 18th century, heavily involved in the triangular trade between Europe, the West Indies and Africa – they therefore were instrumental in shipping bulk rum to Europe, at a time when (pause for loud cheers) rum was the primary tipple, and whisky wasn’t.  They were also involved in shipping Batavia Arrack from the Dutch East indies at that time.  By the 19th century, the company specialized in just shipping rums and then started their own blending and bulk distillation processes.  To this day, they still concentrate on this aspect of the business (dealing in distillates), though they have expanded into other shipping areas as well.

Retailer –where would we be without the retailers?  Too bad most corner store Mom-and-Pops don’t know half of what they sell, or speak knowledgeably about it.  But then there are more specialty shops like Berry Bros & Rudd, Willow Park, Kensington Wine Market, or Rum Depot, and these guys keep the flame of expertise burning.  Online retailers are going great guns too (this is where I buy 90% of what I taste these days), and if Canada were ever to get its act together regarding postage, I know a lot of guys who would be buying a helluva a lot more.

Pat O’Brien – creator of the Hurricane cocktail in the 1940s (it’s a daiquiri relative), which he made in order to rid himself of low quality rum his distributors were forcing him to accept before they would sell him more popular whiskies.  At the time O’Brien was running a tavern in New Orleans (it was known as “Mr. O’Brien’s Club Tipperary” and required a password to get in during Prohibition). It is still served in plastic cups (New Orleans allows drinking in public…but not from glass containers or glasses).  The name of the cocktail derives from the shape of the glass it was originally served in which resembled a hurricane lamp. O’Brien’s still exists.

Bertrand-Francois Mahe de La Bourdonnais – (1699–1753) French Naval officer and administrator, who worked in the service of the French East India company, primarily in Mauritius and Reunion.  His inclusion on this list stems from his introduction of a free enterprise system on the islands, and the concomitant launch of commercial sugar (and therefore rum) production.  This generated great wealth for Mauritius and Reunion, and sugar and rum have remained pillars of their economies ever since.

Jean-Baptiste Du Tertre – (1610-1687) A French blackfriar and botanist, he spent eighteen years in the Antilles and wrote many books about indigenous people, flora and fauna.  His written work created the concept of the “Noble Savage”.  Why is he on this list? Because he designed a rudimentary pot still (an alembic variation) to process the byproducts of sugar mills on the French islands, and thereby indirectly spurred the development of agricole rhum production upon which Pere Labat built.

Lehman “Lemon” Hart – Like Alfred Lamb and James Man, a purveyor of Navy Rums in the 1800s and liked to boast that he was the first to get such a contract but I think his license, issued in 1804, is eclipsed by Man’s (above).

George Robinson – Another master blender/distiller makes the cut, deservedly so.  George Robinson was the Big Kahuna at DDL in Guyana and was in the company for over forty years (he passed away in 2011 but DDL hasn’t gotten the message yet, because their El Dorado website still has him alive and kicking.  Maybe they think he’s faking it).  The man was a cricketer in his youth, always a path to glory in the West Indies; however, it was his ability to harness the lunacy of the various stills DDL possesses that made his reputation and places him here. RIP, squaddie.

Capt William McCoy – I’m hoping I have the real McCoy here because no glossary of rum could be complete without at least one or five pirates, in this case a bootlegger who paradoxically never touched alcohol. The guy was unique, that’s for sure: he called himself an honest outlaw, never paid money to organized crime, politicians or the law for protection.  He thought the Prohibition was daft (as do I) and made it his mission to smuggle likker from the Caribbean.  He finally got collared in international waters in 1923, spent less than a year in clink, and ended his smuggling activities.  He died in 1948.

Helena Tiare Olsen – Ah, Tiare. Runs one of the most comprehensive, long running and detailed cocktail blogs out there.  She does rum reviews (always with the angle of what it would do for a cocktail), and until Marco of Barrel Aged Thoughts took the crown, had one of the best online articles on the stills of Guyana.  Her site is an invitation to browse, there’s so much stuff there.  She attends various rumfests around the world as and when she finds the time.

Daniel Nunez Bascunan – Danish blogger, rum enthusiast, owner of RumClub bar in Copenhagen and micro-brewer. Don’t know the gentlemen personally, but that bar looks awesome.

Joe Desmond – Rum XP member and mixologist.  Lives in New York, acts as a judge to various festivals, collects rums and is reputed to have one of the most extensive collections in New York.

José León Boutellier – You’d think Bacardi ran out of entrants, but no, here’s another one from the House of the Bat.  Sometime after Facundo Bacardí Massó came to Cuba in 1830, he inherited (through his wife) an estate of Clara Astie; this included a house, and a tenant, the French Cuban Mr. Boutellier, who ran a small distillery there which produced cognac and sweets.  After hammering out the rental agreement, the two joined forces and Facundo was granted use of the pot still, creating the Bacardi, Boutellier y Co. in 1862.  By 1874 Don Facundo and his sons bought out Boutellier’s stake as he declined in health.  But it is clear that without Boutellier’s pot still and the happenstance of him being in that house, Bacardi would not be the same company.  Small beginnings, big endings.

Jennings Stockton Cox – American mining engineer who is said to have invented the Daiquiri, perhaps because at the time when he made it, he had been working in Cuba, close to the village of Daiquiri.  Supposedly running out of gin and not trusting local rum served neat, he added lime juice and sugar.  Some say that Cox just popularized an already existent drink, but whatever the case, he’s now associated with it.

Rafael Aroyo – Author of an ur-text of rum-making in the 1940s – “The Production of Heavy Rum.”  It is used by many home brewers as a veritable bible on how to make home-hooch.  I wish I’d had it when I was a young man working in the bush.  The white lightning we made could have used some expertise, and I could have saved some IQ points.

José Abel y Otero – founder of Sloppy Joe’s in Cuba just after the First World War. Immigrated from Spain to Cuba in 1904, then moved to New Orleans in 1907, then again to Miami, and returned to Cuba in 1918, where he worked in a bar called The Greasy Spoon before founding his own bodega called Sloppy Joe’s.  In 1933 another bar with the same name opened in Florida (and Hemmingway was a patron…the guy sure did get around) which specifically referenced the original from Old Havana.

Alvarez & Camp – the two families who united to form Matusalem.

José Arechabala y Aldama – Founder of the Havana Club rum and the company that made it, before being expropriated following the 1959 Cuban Revolution

Robert Stein – inventor of a columnar still subsequently refined by Aeneas Coffey (see above).  Stein’s 1828 still was itself inspired by the continuous whiskey still patented by Sir Anthony Perrier in 1822

George Washington – Possibly one reason the first president of the USA is on this list is because he liked rum – so much so that he demanded a barrel or two to be on hand for his inauguration.  On the other hand he did operate a distillery himself on Mount Vernon, and it was the largest in the country at that time.  Alas, it mostly produced whiskey.

Owen Tulloch – Joy Spence’s mentor in Appleton, he was the master Blender until 1997. I hope he and Mr. Robinson are having a good gaff somewhere up there, smoking a good Cuban, playing dominos on a plywood table, and arguing about the relative merits of El Dorado versus Appleton.

Alfred Lamb – creator of Lamb’s Navy Rum and London Dock rum in the 1800s.  Another pretender to the crown, if either Lemon Hart of James Man are to be believed.

John Barrett – Managing Director of Bristol Spirits.  They may not be THE name in craft spirits, but that doesn’t stop ’em from trying to grab the brass ring.  Their excellent series of classic and limited edition rums are characterized by bright, eye-catching labels, great enclosures, and a quality not to be sneezed at. Their PM 1980 remains one of my favourites.

Charles Tobias – Founder of Pusser’s  in the BVI in 1979 after he bought the rights and blending information for Navy Rum from the Admiralty, with the first sales beginning in 1980. They have trademarked the “Painkiller” cocktail to be made with only their rum. Mr. Tobias has always ensured that a portion of the sale of every bottle goes to charity.

Cadenhead’s – Possibly Scotland’s oldest independent bottler, founded in 1842 and a family owned and managed concern until 1972, when they were taken over by J.A.Mitchell, proprietors of Springbank distillery.  While they are more staid whisky boys than rabid rummies, their unadulterated, unfiltered rums are excellent and date back to the successor of founder W.Cadenhead (Mr. Robert Duthie) who took over in 1904, and added Demerara rums to the stable. Because of bad business decisions made in the years following the death of Mr. Duthie in 1931, Christie’s auctioned off the entire stock of whisky and rum in 1972 (the same year the fixed assets and goodwill went to Springbank)…so any Cadenhead rums from this era may well be priceless.

Tony Hart – Brit rum enthusiast, rum expert, trainer of barmen, lecturer, taster, who has worked for Tia Maria and Lemon Hart, and all over the globe.  Conducts tastings, workshops and seminars and spreads the gospel

4finespirits – online German rumshop which also has a pretty interesting blog. Not sure what it’s doing in this list since it’s a recently established site (2015).  Somebody must sure like them. Recently started a video blog on YouTube.

Andres Brugal – full name Andrés Brugal Montaner, a Spaniard who migrated from Catalonia in Spain to Cuba (where he learned the fundamentals of how to make rum), and thence to the Dominican Republic, where he established Brugal and produced his first dark rum in 1888.  The first warehouses for ageing there were built in 1920, and the company exists, making good rums, to this day.  However, it is no longer owned by the Brugals, but the Edrington Group out of Scotland, who bought a majority shareholding in 2008.

Bryan Davis – This man may change the rum world, or be conning it.  Opinions are fiercely divided on what the man behind Lost Spirits Distillery has accomplished.  Short form is that by using chemistry and molecular analysis to build a molecular reactor, he can supposedly churn out rum which shows the profile of a 20 year old spirit…in six days.  I’ve heard his rums are pretty good, but never tried any. A good article on Wired is here.

Got Rum? – online rum magazine run by Luis and Margaret Ayala

Samuel Morewood – British etymologist who wrote an essay in 1824 on the origins of the word “rum” in  An essay on the Inventions and Customs of both Ancients and Moderns in the use of Inebriating Liquors.  It’s actually quite a fascinating read, even now.

Cédric Brément – French maker of flavoured rums, and owner of the company Les Rhums de Ced.

Frank Ward – Chairman of the West Indies Rum and Spirits Producers Association and Managing Director of Mount Gay in Barbados.  This gentleman has his work cut out for him. First to try to save the smaller Caribbean producers from the massive subsidies the big guns get, and secondly to impose some order on the crazy patchwork of rum via trying to get agreement on standards.  Part of the solution is to create the Authentic Caribbean Rum Marque.  An interview with Got Rum? magazine is here.

Enrique Shueg – Brother in law of Emilio, Facundo and Jose Bacardi, the three sons of the founder. Born the same year as the company was founded (1862), he steered the company almost single-handedly into the modern area, and was the key link between the small family firm and the global behemoth it eventually became. He played a leading role in the company for fifty years, expanding the reach of Bacardi to jet set visitors, tourists and even gangsters, and making Cuba the home of rum before moving operations to Puerto Rico.

Dean Martin – drinker of rum, singer and film star and member of the 1950s era Rat Pack.

Reviewers – there are so very few reviewers out there for rum (versus the hundreds who blog about whiskies).  Those that enter the field have their work cut out for them, not least because of the paucity of selections which they can review on the budget they have. They serve a useful purpose in that they raise rum awareness as much as any brand ambassador or festival/competition organizer and provide useful (if free) advertising for many small outfits who might otherwise never be heard about outside their state, province, canton or country.

And there you have it.  All the reference points people have made on the list.  This took me the better part of a day to hammer together under the influence of both coffee and some homemade hooch, so please forgive any errors I’ve made in the spelling.  It was fun to do, and I hope you who have had the stomach to read this much and have reached this point (drunk or sober), walk away with an enriched body of knowledge on rum’s past and present Big Guns.

Oh, and one other influence on rums…

All we drinkers: it is we as drinkers, writers and exponents, who make the industry. Cheers to us all!

10 Reasons to Prefer Rums…

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Mar 312014
 

Poor rums. They always get a bad rap. That piratical background, the snootiness of the whisky world (and my friends, who cast me the pitying glances reserved for congenital defectives, every time I trot out a new and favoured libation). The classiness perceived of all things British. The purported complexity of the Scottish brew, the Russian tipple, or the Mexican hooch. We who sing of the pleasures of the cane just don’t get no respect. Sometimes I feel like a go-player in a chess world.

But you know, for a long time whiskies, tequilas, vodkas et al, took back seat to rums, and were merely regional and not global favourites. Rums were for a long time more popular than whiskies (but that may be because whiskies were all crap at the time, or cheap blends for the proles before they woke up and realized everyone was speaking Jamaican or Guyanese patois, and this had to stop). Washington supposedly rolled in a keg or two for his first inauguration. Rums were among the most smuggled and traded goods in the West Indian trade. Hemmingway immortalized them, trumpeting his favourite cocktails.

And then the Scots started to make standardization and rigid rules the name of the game, upped their ante a jillion-fold, appealed to the nouveau riches and freshly affluent middle classes, and suddenly it became chic, genteel, well bred – even cultured – to be into whisky, specifically the single malts. Or, for yuppies these days, craft vodkas, at which I kind of scratch my head and say okay, whatever. Like a strumpet past her prime, rum was relegated to a dismissive back corner with a dunce cap on its head. Even Larry Olmstead, when he wrote for Forbes some years ago, made it sound like rum was undergoing a resurgence, as if they had ever been away. It’s gotten so bad that when I can convince a dedicated and committed Scotch guy like the Hippie to even try an aged and powerful expression of the cane, I consider this a major victory in my undending battle against the forces of Mordor (where, as we all know, the orcs swill tequila, and the Nazgul are really into Scotch).

But whatever the case, rums have always been glorious creations, avatars of mankind’s seemingly inexhaustible desire to get hammered in new and inventive ways.

And therefore I present my favourite reasons why I think rums are a preferably drink to all the others. This of course comes to you courtesy of a famously impartial judge who would never dream of introducing bias of any kind. Or, for that matter, of convincing my friends to switch their allegiance….’cause you know, that ain’t ever gonna happen.

1. They are cheaper. Oh come on, is this even in doubt? I can pick up ten-, twelve-, twenty-year old rums for a few hundred each (maximum), while an upscale tequila-taster or single-malt-loving schlub who wants to have his collection dandified will drop five hundred a pop easy on some of the better ones. Poor Hippie, who did a Moonlight Graham on the G4, mournfully had to concede that while his palate was up to scratch, his wallet sure wasn’t. Come to the dark side, Hippie.

2. More sites with rums escape the censors’ net. Okay, I’m a little biased that way. ATW, Liquorature, various whiskey fora and all the online shops, are blocked not only in the sere desert where I work (tell me again what the hell am I doing here?), but from far too many company servers these days. But The Lone Caner? The Howler, duRhum, Inu a Kena, Ministry of Rum? They’re all up and sparkling and easily accessible in a way too many other likker based sites specializing in other drinks, are not.

3. They display all the hallmarks of great drinks in any of the other categories. Insanely aged, single barrel expressions. Port finished, wine finished, whisky finished, double aged, soleras. Terroire specific, national or regional styles. Sweet or dry or salty, briny or rubber-laden, floral, fruity, and just spanning the gamut of any palate whatsoever. You got a peculiar taste of any kind, there’s guaranteed to be a rum for you out there.

4. Yes, they also have long defunct distilleries producing rums off the scale. So please stop weeping about Port Ellen and shed a tear for Caroni instead. You’ll feel better and may even have some success in re-opening it.

5. Are produced around the world, and always have been. Whiskies are now in Japan, and Bangalore and a few other places, but rums? Friggin’ everywhere. The variety this introduces is simply astounding. I won’t go so far as to say all varieties are great or even pleasing, but the fact that there are as many kinds as there are is reason to cheer. Nobody has a lock on rum, and nobody gets to set the tone.

6. Nobody looks at you as if you were a moron (or should be guillotined), were you to add a rum to a cocktail. In fact, I posit that soft drinks were invented to add to rum cocktails. Rums can be had neat or mixed or dandified, all depending on palate preference and peculiarity. The only other spirit to which this can really apply is vodka.

7. No rules (bit of a double edged sword, this one) and therefore easier to make. Sugar, yeast, maybe molasses, wooden barrels and off you go. And it’ll even be legal!!! And you can call it a rum!!. Try doin’ that with a tequila or a scotch whisky and the claymores will be out in Caledonia before you can say “Maltmonster likes rum.”

8. Few excellent, lovely, massively aged rums ever got poured into a mixing vat to make “just another blend” (an accusation often hurled at conglomerates who make, oh, Johnny Walker). Hippie once grumbled that far too much excellent tipple of his preference got made into cheap blends rather than being issued on its own…I feel for you buddy.

9. You’ll always be at home in any tropical clime, and maybe all the cold ones, and have loads of new friends, the moment you crack a bottle, yours or his. It won’t even be the best, but maybe some high wine or white lightning made in the man’s backyard. He’ll offer you his sister and be your friend for life. Plus, you’ll get hammered. I simply can’t praise this attitude enough.

10. If you’re a writer on alcohol like me, you won’t have to compete with ten thousand other websites dedicated to your passion, but merely a few ten or so. Instant recognition! You’ll be well known, faster! Girls will like you, wives will leave you. Against that, you have gimlet eyed lawyers making sure you don’t infringe some obscure cocktail’s trademark, or idjits who always think they know more than you taking pot shots, but whoever said public websites were problem-free?

I’m aware I’ll never swing lovers of other drinks to the side of the good stuff. I mean, like, ever. Gents who have their favourite tipples are as fanatic about their drinks of choice as fundamentalists biting the heads off snakes while speaking in tongues. I’m more likely to find the English Harbour 25 year old selling for twenty five bucks (though there was this one time…). I expect my fellow Liquorites and their malty friends (who may also be my friends) to take up arms here and post long winded, sarcastic diatribes about how I’ve lost my mind, my senses and maybe even my friends if I continue to spew such twaddle. Sorry guys. I miss my drinks over here. I’d even drink a Glen Muddy 1957 if I could ever find one, I’m that down about the whole situation (this may be punishment enough for the sedition and heresy I’m peddling, so spare a sad thought for me when not thinking about the Caroni).

Did I mention my last point?

11. Yeah…they do taste better

(NB: The author wishes to state categorically that he does indeed drink all the other spirits mentioned here, and has no special beef for or against any of them, except in so far that rums are the best).

 

 

 

 

Ten Decent Rums (Roughly) Under $200

 2 Responses »
Mar 312013
 

 

Here is another in my ongoing series of “favourite” lists.  This one focuses on the premium segment.

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Make your enemies green with envy, please your friends, impress wannabe hangers-on and have an all-round good time with these expensive rums that will cheerfully excavate your wallet.  Mix not required, and what the hell, ditch the ice as well….you don’t need that either.  I know this is spouting Liquorature heresy, but I think even some maltsters might do well to sample some of these. Yeah Hippie, it’s you I’m lookin’ at.

This posting is meant to list (in no particular order) some decent rums that I thought were worth the hundred dollars or more yet two hundred or less which I paid for them. It’s not a “best” list (that would be futile).  It’s a list of rums that if you knew a bit about rums (and that you liked them), were looking to try sipping quality hooch, wanted to get something out of the ordinary and felt you needed to splash out the cash for a favoured relative or friend…well, you could use this as a reference on where to start.

Of course, once we move into (and upwards past) the three figure price range, a reviewer has a problem, because not every rum costing that much is actually worth it, and opinions vary widely as to what the perfect rum profile truly is – what to one person is a particularly fine example of the craft and worth every penny, is savagely put down by another who despises the very bottle that embraces it.  So, a note of caution.  The higher in price we go, the more objective price and perceived value diverge (this principle is exemplified in the US$5000 Appleton 50 year old).  In no case does the higher price confer practicality or utility to the average Joe, who’d get to work through morning rush hour just as quickly in his Ford as in a Ferrari. After all, I didn’t think the $300 Santa Teresa Bicentenario was worth it, and I know for sure the G&P 1941 58 year old Longpond, on a quality basis alone, doesn’t rank the four figures I shelled out – I could have gotten as much enjoyment out of a Potters, and probably better conversation.

We pay high prices for many reasons – status, narcissism, rarity, exclusivity, quality, angels share losses, or labour manhours that must be recouped by the makers (look no further than the St Nicholas Abbey for an example).  In that sense, uber-rums are something like precision swiss watches: you’re paying a premium for meticulous work (sometimes) done by hand over a long period (and, of course, brilliant marketing), irrespective of how the final result comes out – a Timex would tell more accurate time…it just doesn’t have the cachet of an Audemars, a Patek, or a Rolex.  And that too is part of the reason we pay so much.

I should also point out that at this level of expenditure, you’re absolutely within your rights to demand a better packaging of the product.  If you can blow more than a hundred bucks, why skimp at an extra few that the maker throws in for neat presentation?  Consider the sleek sexy bottle of the Mount Gay 1703, or the etched flagon of the St Nicholas Abbey 12.  Hell yes I want a great look to go along with the great price. Just about all my malt-swilling buddies disagree with me, but on this one I honestly think they’re barking up the wrong tree. When my Breitling chronograph arrives, I’d like it in a leather wrapped box, thank you very much, not a paper bag.

The rums I write about here are drawn from my experience of tasting them every single week for almost four years; my own personal preferences, and what I have been able to sample and find and buy in Canada – and more importantly, what I like.  Your mileage may vary, your availability and cost will almost certainly be otherwise, and you may disagree with the worth of any.  Let that, however, not stop you from trying these lovely products if you can spare the money and can find them.

(NB: All prices are Calgary Can$ and are correct for the amount I paid at the time)

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St Nicholas Abbey 10 year old ($145) – ever since I had this one, I’ve made no secret of my liking for it. The 12 year old could be on this list as well: my opinion is simply that  the ten somehow gets it all righter and correcter — and is a complex, well rounded sipping rum that should be tried at least once. Apparently, you can get a 1/2 price refill of your bottle right at the Abbey, and get your name etched on it as well. Hmmm….

English Harbour 1981 25 Year old ($188 but trending above $200 these days). One of my all time top five, and the first review I ever wrote (shows by being the shortest too). I’ve never fallen out of love with it, and have given away at least four bottles to date…since two have gone to Central Asia to rave reviews, I may have the dubious distinction of being single-handedly responsible for turning an entire nation’s tastes away from vodka to rums as a consequence.  Well, I can dream, right?

 

Clemente Tres Vieux XO ($126) – I know this will surprise some, as I marked it down for a certain spiciness I felt was out of place in a product marketed as premium. Oh but that fruity burnt sugar nose, that fade…it’s just grown on me over the years.

Ron Millonario XO Reserva Especial ($110). Not everyone will like this rum, as it may edge too close to the sweetness and borderline liqueurishness of the El Dorado 25. Well, yes – but I argue there’s more here to appreciate than is commonly acknowledged. It’s a smooth, complex, well blended rum whose fade just keeps on giving.  Given a choice I’d buy three of these rather than one of the ED25. It is also, in my own estimation, better than both the Zaya 12 and the Zacapa 23. No, really.

mount gay 1703

Mount Gay 1703 (~$130).  I had to go back to this one a few times to appreciate it more – and although I won’t change my original review which honestly represented my feelings at the time it was written, there is no contesting the overall balance and convoluted taste profile of the rum. A shade spicy, yet mellow on the nose and dark on the finish, redolent of burning sugar cane fields smouldering in the tropical twilight.

English Habour 10 year old ($105) – this just barely made the cut in price terms: not that it’s cheap on what counts, mind you, and neither should it be overshadowed by its bigger, better known and more expensive sib.  It has a zen quality all its own. A solid, excellent all round rum.

Rum Nation 1985 Demerara 23 year old ($165). Fabio Rossi, take a bow.  In no uncertain terms, an Italian outfit takes on the big guns of the Highlands and takes its place among the boutique rum-makers. Big, flavourful, odd, smooth, dark, tasty and a tad rubbery, somewhere Batman is weeping into his cape with envy.

Rum Nation Panama 21 year old ($103).  What?  Another one?  Accidente a me, what are those Italians doing?  Ladies and gentles all, this rum is superlative.  Rum Nation somehow managed to get rid of the slight feinty notes that some will despise the Demerara for, and replaced it with raisins, dried fruit, leather and tobacco and an admirable driness that lifted my spirits just by sampling it. Could be stronger than 40% and still be superb.

Secret Treasures Demerara 14 year old: ($100 in Euros). This rum explains why I want to move back to Europe.  A Swiss concern named Fassbind has produced an enormously excellent dark amber rum with a nose, mouthfeel and finish that had me drain the bottle in labba time, and have to snatch it away from my mother’s grasping fingers after she was on her fifth shot and almost lost her teeth in the glass.

Rhum Vieux Domaine de Courcelles Grande Reserve 58% (~$180)
Although this hails from the French Caribbean island of Guadeloupe, I hesitate to pronounce it an agricole (and the bottle sure doesn’t either)…it has a depth of taste and texture that strikes me more as a pot still product based on molasses.  Certainly it’s an awesome drink, if you can find it, though some might prefer it’s tamer twin (same age) bottled at 47%.  Not me. It’s amazing how the bite of 58% has been tamed into this excellent rum.

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Closing notes.  So yes, I have not included the Appleton 21 (about which I’m unenthused), or any of the Plantation rums nor the Renegades (the last two are not widely available for purchase in Canada, I don’t have anyof the former and too few of the latter, and so cannot speak to them).  I probably missed one of your personal faves.  Sorry. And I know for sure that many superior rums available in Europe are not to be found on my shelf or in my local liquor emporia.  That’s my (and our) loss. Still, I’ve been at this for going on four years, and the subject remains fascinating and of interest, I still fork out for the privilege of sampling and reviewing, and I know there’s more out there that will eventually come this way.  Consider this list to be a complement to those already written, and one of others to come.

And enjoy the rums.  The products are pricey, yes – but they have worth that cannot always be measured in mere pieces of eight.

Ten Decent Rums (Roughly) Under $50

 2 Responses »
Mar 312013
 

(First posted December 2010)

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Christmas is right around the corner, and soon, if not already, we’ll be having hair of the dog, doing the hearty party and drinking to excess on every possible occasion on our best friends’ dime.  We’ll be buying gifts, attending bashes and often will be tasked with chosing a decent rum for our West Indian friends or rum lovers in general.  What can we buy that is the perfect match of decent quality but won’t bust our slender wallet?  Here’s a list to get you started (in no particular order, and with Calgary prices).

1. Captain Morgan’s Private Stock (~$40). Simple, not complex, rich and dark, with a slight spice hint and more than enough sweet.  What classifies this as a sipper’s intro is the remarkable body and mouthfeel. Good way to get into higher priced premium rums. It’s easy to bash the Captain, but this rum is worth it, I think. As one grows in rum knowledge, it’s likely this one will be cast aside at some point.

2. Young’s Old Sam Demerara Rum (~$26). I didn’t really care for this at first, but it grew on me.  A mixer not a sipper, it’s got powerful growly taste of burnt sugar, molasses and caramel that will perk up our cocktail for sure, and the cheap price means you can buy several, in order to double up on our enjoyment.

3. Cruzan Single Barrel Dark (~$45). Bloody brilliant rum: dark, silky, smooth and with tastes in great harmony, you can use this as either a sipper or a mixer and still have a great time.  Great for Grampy.

4. English Harbour 5 year old (~$28). Regular readers here will know that Liquorature went pretty nuts over this premium mixer. Soft, pungent, lightly spiced, its flavour simply explodes in a cola.

5. Tanduay Superior 12 year old. I don’t know the price of this Phillipine product in Western markets, but the local price there is dirt cheap, and man, is this one stellar rum for its price. Slightly dry, slightly sweet, with a great smooth finish and a lovely dark body. One of the best in its class.

6. Old Port Deluxe Rum (~$35). A new arrival from India, tawny, medium bodied and delicious. I liked it neat, but take it any way you want.  Decent, well priced and bang for your buck. According to the hippie, the Amrut Fusion produced by the same distillery in Bangalore ain’t half bad either.

7. Havana Club Cuban Barrel Proof (~$45). Golden, twice aged in differing oaken barrels, and smooth as all get out, with a taste and feel at once complex and long lasting. Damn this is good. Fill my glass, and pronto. Twice.

8. Bacardi 8 year old (~$40).  It’s considered an easy target for ridicule, but then, everyone hates the big kid on the block. Underservedly so, in this case, because this dry, well aged golden rum is a cut above the ordinary, a great body and flavour profile, and just enough of a whisky driness and lack of sweetness to broaden its appeal among the Maltsters as well as the Caners.

9. El Dorado 12 year old (~$45). Oh man, Guyana knows how to make ’em. Heavy, dark, solid rum with a smooth fade that redefines the midlevel rums. I’m a fan of the 15 and 21 year old, but this one is a worthy younger sibling, believe me, in spite of the backstretch burn. Perhaps because it’s so affordable.

10. Bacardi 151 (~$35).  Fine, it’s an overproof with a muzzle velocity off the scale, but you know what? It isn’t half bad after you pick yourself off the floor, roll up your tongue, locate your rapidly dissolving nose and find your face.

I cheerfully concede that these are selections from my limited reviews thus far (I’ve only been at it for a couple of years), and others will have their own opinions.  Well, let me know that they are…there are fifteen hundred rums in the world, there are gonna be others worthy of the name at a price we can all afford.

Have a great holiday season.

A Tale of Four Fives

 No Responses »
Jul 232012
 

Inspired by the amazingly refreshing (and original) website andabattleofrum which has a world cup of rums – well worth a look for sheer inventiveness and style – I decided to implement an idea that both that site and the ongoing whisky range tastings on allthingswhisky.com have done so well.

Having sampled the Flor de Cana 5 and the Juan Santos 5 at the same time, I resolved to make a go of two other five year olds in the larder, and run all four through their paces to see how they stacked up against each other: after all, trying them individually was one thing, but if I rated them all at the same time, would the scores change?  Now there was a challenge to the scoring system.  And anyone who has associated with me and my rum work for any length of time knows the despite in which I hold the whole business of scores to begin with, so perhaps I should try and see whether it was as consistent as I claimed it was.

Flor de Cana 5 year old

Nose: Faint rubbery notes coil among the darker flavours of caramel and burnt sugar and fleshy fruit. Spicy, yet not overpoweringly so.
Palate: Heavy bodied (competes manfully with the El Dorado), dark sugar notes with pineapple and peaches.  Quite dry and medium sweet. A shade harsh
Finish: Medium, heated finish with some softer billowing caramel and nutty flavours.
Assessment: Overall, it failed somehow.  On its own I ranked it at 76 points…here I didn’t think it did all that well.

El Dorado 5 year old

Nose: Dark, rich brown sugar.  White flower notes, caramel, slight molasses. Became almost creamy as it opened up.
Palate: Yummy.  Heated, a shade sharp. Arrived with burnt sugar and caramel nuttiness, just enough sweet.  Deep, dark, unashamedly rough bushman of a rum, yet quite excellent for all that.
Finish: Long and lasting, with faint closing notes of almonds.
Assessment: The epitome of younger Demerara style rums, and a credit to DDL. This is like the rambunctious first born in your family, an A-type for sure.

Angostura 5 year old

Nose: Grapes, fleshy fruits, peaches. Strong heated nose redolent of burning canefields
Palate: A medium bodied melange of vanilla, burnt brown sugar, caramel. Thick and almost chewy, yet spicy and containing a certain grace as well.
Finish: long and lasting with a closing aroma of caramel
Assessment: Aggressive, forceful and straightforward, yet lacking some of the uncouth brawny cheeriness of the El Dorado.

 Juan Santos 5 year old

Nose: Light and delicate, yet heated spirits tickle your nose. Fruit and vanilla notes so well balanced it’s almost impossible to pick apart.
Palate: Gently assertive, extremely mild…barely passes the “is this a rum?” test at all, since none of the notes one would expect out of an entry-level  rum – the molasses, brown sugar, toffee etc – are present.
Finish: long, a shade brny, and quite dry, with almost no flavours poushing past to provide closure.
Assessment: passive aggressive problem child who prefers never to speak up in class

General conclusions

Having gone through this exercise and gotten quite high doing it, what were the results and how did they stack up against my posted scores?

Well, not too bad.  Side to side rankings came up with this result:

Last was was the Juan Santos,third came the Flor, second the Angostura, and first (somewhat to my surprise) came the El Dorado 5.  Scores in my reviews bore this out: in order, 74, 76, 77 and 78, and all variations came in nose, the palate and finish, with little difference in the intangibles.  So all in all, I see this as an initial  vindication of the system, if you could call it that and however miserly it might be.  Other rankings of this nature will inevitably follow because I feel (as others do) that tasting single rums in isolation can be a sterile exercise, and gives no reference baseline which a multiple sampling would enhance.

Just as a side note, I really am impressed with Angostura’s product.  It has real character and a certain elemental brutality about it that I liked a lot…two point separation or not, it is in many respects on par with the El Dorado, which perhaps supercedes it in just that slight smidgen of smoothness and depth that pulled it ahead.

Anyway, please note that (of course) these scores reflect my tastes, not necessarily yours.  You will undoubtedly have your favourites, as I have mine, and concordance is unlikely.  And this is without even considering how many five year old rums out there, of which this is a miniscule sampling at best. That said, have fun trying them out anyway. I know I did.

Eight Rums I Will Never Buy Again

 No Responses »
Mar 312012
 

I really don’t like the rums listed here.

It’s appreciated that if there ever was a list to piss people off, this is it. Maltsters will snicker into their sporrans to see one of their pet peeves taken down a few notches. Rum pundits will in turns be offended or delighted, depending on their viewpoint and their own predilections for rums. Others will nod (I hope). We do ten best lists, or top ten lists or “best of whatever” lists – not often that you see a list of the bottom feeders (although I’m definitely not the first).

The genesis of this list is actually not in any kind of rabid and face-melting dislike – more in my snarkiness at being taken for a ride with overpriced crap, or with crap period. Some of these should come with advisories.

It’s kind of anticipated that the (actually rather short) list presented here will raise some eyebrows, please a few, and incur the wrath of others, and that’s okay. As I’ve mentioned before, a review of any kind involves – as it must – an element of personal opinion and subjectivity. This is mine. You can take it as seriously as you like, or laugh at it. Hopefully a bit of both

1. Pyrat’s – both the XO and the Cask 23. Not deserving to be called rums, these drinks are more like liqueurs. The orange nose and forceful taste overwhelms all others. The greatest disappointment must be the Cask 23, supposedly originating from DDL’s high ester still, but at end is just a well dressed tart with sweaty armpits, costing way over her true value. That’ll teach me to buy something just ‘cause it’s in a glass case.

Nose: Orange. Lots of orange. We’re talking Florida on steroids here.

Taste: Orange with an orange hint and tangerine citrus cricket bat to the face

Fade: Short and bitchy for the XO; smoother and longer for the Cask 23. Hints of orange

Assessment: just a shade too much citrus in there

Why I dislike it: overpriced, overhyped, and I really hate the orange. Telling me it comes from a high ester still with unique flavour profile doesn’t help me, unfortunately…it still tastes like…ummm…an orange.

2. Doorlys XO. Didn’t get this the first time, and after three more tries, I still don’t. Weak, pussilanimous wuss of a rum. It’s so low key that its piano seems to lack keys altogether. No yohohos, cutlasses or pistols here – at best you might say it’s the effete cabin boy in Captain Morgan’s galley, and to this day, I’ve never heard Clint’s comment bettered – this thing is the Prince Myshkyn of rums. For those who like delicate bouquets and subtle whiffs it may be the cat’s meow – me, I like my rums to be rums, and this ain’t it.

Nose: Huh? Oh yeah…some alcohol and sugar water

Taste: Faint caramel; after straining for half an hour, I might sense a seam of molasses in the bedrock of nothing-in-particular

Finish: Short, pointless, dreary

Assessment: Waste of my money. Too delicate and weak for a real rum. Any kind of mixer would be like a Buxton mosquito landing on a Bajan mosquito net…which is to say, too bad for the net.

Why I dislike it: simply too weak at everything. It doesn’t even work as a mixer, because anything you add to Doorly’s shreds it utterly. If I wanted anything this gentle or subtle, I’d take a glass of water and chuck a drop of Bacardi 151 into it.

3. Bundaberg. Even Aussies seem to frothingly despise the rum from Queensland. My friend Keenan said he’d rather eat curried dingo sh*t that try it again, and while I’m not quite that in hate with this raw, pestilential hooch, there’s no doubt in my mind that I’m glad I didn’t have to shell out for it, but he did. As I understand it, it’s still sitting on his shelf three years later…he may be waiting to paint his house and use it for a thinner, or feed to me on my next visit.

Nose: Curried dingo. Just kidding. Alcohol reek, rotting grapes, peeling cardboard

Taste: Horrible. A reek of cloying fly-infested sugar water left to stand in the outback for a day

Finish: sharp, crabby, disapproving – like my mother-in-law’s face after a two night pub crawl

Assessment: A rum only a mother could love.

Why I dislike it: taste is just too far in the outback for me

 

The Kraken Black Spiced Rum

4. Kraken. Oh my God, what is it about this inky overproof that makes people go into transports of ecstasy over it? The excessive vanilla and flavourings, the sweetness, what passes for texture? The 46%? I’m at a loss to understand it. This is as commercial a rum as it’s possible to make from a base of alcohol to which additives are poured with the reckless abandon of a leaping base jumper. It’s neither fish nor fowl – you can’t really class it as a sipper since it’s too raw, and it’s too adulterated to be a mixer of any kind, so why even bother?

Nose: vanilla. That’s it

Taste: more vanilla, some liquorice, with a molasses background struggling vainly to emerge before being eviscerated by the spice

Finish: dark and strong and raw. This rum does not like you.

Assessment: mix if you must, enjoy over ice if you can. I’m avoiding it

Why I dislike it: cheap, hollow rum sold at a premium it doesn’t earn or deserve. It’s simply spiced itself out of existence without regard for true quality.

5. Momento. For a company that makes the much better Potter’s which has no pretensions to being anything but a cocktail base and a pub mixer (and a good one at that), this golden rum just doesn’t work for me. Bar rums are easy to make: this one achieves a kind of dizzying grandeur of badness even though it is rather cheap – and that may be its sole redeeming feature aside from the nifty bottle.

Nose: herbal, grassy, light fruits

Taste: Light, slightly dry, undistinguished. Not smooth.

Finish: short sharp jab to the schnozz.

Assessment: it’s too light to mix well, and therefore shares my main reasons for generally avoiding agricoles, which Momento seems to want to emulate (poorly) with this product.

Why I dislike it: just fails on all levels and even as a mixer I can’t really say it does anything for me. I tried it with just coke (how can anyone or anything mess up a simple Cuba Libre?) and even that didn’t work.

6. Ron Barcelo Anejo. Ron Barcelo makes some nice products – this, to me, isn’t one of them, and I can trace it right back to the 37.5% strength, which simply does not impart or share flavour that even a smidgen extra proof would. Sure it’s only $25 or so. But so what?

Nose: Faint caramel, bananas and a barely perceptible hint of coffee

Taste: Thin at best with molasses and some citrus that wasn’t sure it wanted to be there. It ended up bailing just as I managed to identify it.

Finish: Short, weak and seemed to be ashamed to be there at all: vanished like a fart in a hurricane.

Assessment: If you’re going to make a rum, for God’s sake make one. Don’t dumb it down or dilute it to catatonia: what on earth is the point of 37.5%?

Why I dislike it: I can’t get drunk fast enough, it does nothing for me neat, it can’t be properly mixed, it’s insulting to call it a chick rum, and it just doesn’t duel with your palate the way anything stronger would, should, and does.

7. XM Five year old. “‘Arry, ‘it ‘e ‘pon ‘e ‘ead wit’ a ‘ammer!!” I can hear my old time bush squaddies roar to a particularly large compadre we all shared (called “Biggers”) so he can donk me for my impertinence. Sorry guys, but it’s true. Drink this – neat or in a mix – and then switch to Bacardi or Appleton V/X or others. You feel the difference.

Nose: As scrawny and savage as an alley cat that found no mice. Sharp, searing nose of orange peel and maybe some burnt sugar

Taste: Vanilla, caramel, some kind of fruit jam (but not the kind your mommy made with such love, let me assure you)

Finish: The cat still doesn’t like you, and them claws is sharp on the back end.

Assessment: Cheap backdam hooch made for the bush is all it is. If you don’t care what you get drunk on, maybe this one will do you just fine. I know whereof I speak on this one, trust me.

Why I dislike it: It smacks of laziness and good-enough that offends me for some reason. We must move beyond such crap and demand that Banks DIH make better. If DDL can, why can’t they?

8. Whaler’s. This is a variation of the Kraken above, and when I say that the Kraken is marginally better, it edges out this one because the Whaler’s is just a liquid ethanol to which the mad scientists at their lab drunkenly added spices with the abandon of the Emeril on crack, without even the decency to pump up the volume with some oomph to maybe 45% or so.

Nose; Vanilla, as powerful as if it wanted to mug you with a brick-hard tub of Hagen-Dasz.

Taste: Raw, searing, oversweet, thin, vanilla-stoked, butterscotch-infused liquid vaguely tasting like it should be a rum, but wasn’t sure.

Finish: Short and harsh…I think I swallowed a dried stick of vanilla and it scraped my throat to shreds.  My tonsils demanded a condom if I was to have more.

Assessment: This is a hollow rum, the first I’ve ever tried. “Rare, Reserve Dark Rum” the label describes it. Are you kidding me?

Why I dislike it: it seems crassly commercial to just buy some rum stock, run it through an industrial facility to add spices in an effort to beat out Captain Morgan, and sell it as some kind of classy product on that basis, with minimal ageing of any kind.

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So there you have it. My list of eight peeves. Each reviewer, I think, has his own list of rotguts which he either felt he paid too much for, or which was advertised as something it was not, or was simply bad. Here are the ones I feel a dark burning resentment about. You may disagree, and that’s perfectly cool. I’m sure you have your own list of private dislikes.

A last word (and I feel it important that I say this, so bear with me)

I term myself a reviewer on the strength of tasting a whole lot of rums and writing about them in the best prose I can – some justification can be found in that my hard earned dollars are going into this exercise and that being the case, why shouldn’t I? My purpose is – in between other aspects of my life that take precedence – to entertain, educate, amuse, share my passion and perhaps put some facts out there in the public domain that others may use. (The fact that the ‘Caner site doesn’t garner a whole host of daily hits suggests not many people really care, but them’s the breaks).

Thomas Hardy said, in the field of literature, that “Compared to the dullest human being actually walking about on the face of the earth and casting his shadow there, the most brilliantly drawn character in a novel is but a bag of bones.” Same for reviews. And just because it is easy (and fun) to skewer a company’s rum does not invalidate their achievement in putting a product out there at all. Their money, time, effort and entrepreneurship are on the stand, every day, being judged. So it doesn’t matter how well I describe what I tasted, or how snarkily – what matters is that there are physical products out there that someone made, the making of which employs people, gives others some enjoyment, and affords writers like me the license to write our own bags.

Liking the rums or not, that achievement should be recognized. I may dislike the products listed here. This does not mean they are not worth more than my words designating them so.

 

Ten Decent Rums (Roughly) Under $100

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Mar 312012
 
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In late 2010, for Christmas, I posted a list of my favourite rums under fifty dollars.  It’s proved to be quite a hit: for a modest little site like ours, that list keeps getting decent hits.  I’ll probably put out another one this year.  My intention  here is to drift into more expensive waters.  Oh, I know that when one talks about whiskies worth this kind of money, you’re still in crap territory – every time I go into KGM or WP or any of the boutique-wannabes, the really nice stuff is almost always north of three figures.  I see that as the beauty abut rums, though – their lack of what I call street cred in the coinnoisseur’s world keeps prices low enough that riff raff like me can afford them.  So when I post a list of ten good rums that you can get (in Canada) for under a c-note, my take is that you are really getting good quality for money.

I should also point out that when you are getting into this somewhat more exclusive atmosphere, you are also heading away from mixing bases or black cake ingredients, and into sipping territory – stuff that can and should be enjoyed on its own.  Almost all of these rums are sippers and should be approached as such – at least at the inception.  I don’t hold with the concept my northern friend has, that there ain’t a likker that can’t be enhanced in a cocktail…but I leave that thorny decision up to you: you now know my opinion on the matter.  Go thou and choose for thyself.

1. The first and maybe even the best on this list has to be the El Dorado 21 year old ($90). Deep, dark, warm and slightly dry, this is the epitome of the Guyanese rums.  It’s not as sweet as the 25 year old, and has a body, a mouthfeel, a palate and a nose that combine molasses, old leather and fruits in a way that it simply sublime. If this was a girl I’d have married it long ago, and as the epitome of grace and strength and loveliness, I can only say she’s called Amallie.

2. A.D. Rattray Caroni 13 year old ($70). I called this rum a rum lover’s secret discovery, a prime number of a rum, indivisible by anything except you and itself.  It’s rare, it’s going to be gone soon (Caroni closed many moons ago), and it’s lovely.  Bottled at 46%, this relative beefcake of a sipper is a shade spicy, yes, and wussies need not apply: but let it sit for a minute and observe how all flavours deepen and concentrate.  I don’t often re-buy liquors once I’ve finished what I bought the first time (and written about it) – here I already have another two unopened on my shelf. (Note: many bottlers bought Caroni stock prior to its dissolution, so you can expect others beyond AD Rattray to come out with variations.)

3. Ron Zacapa 23 Solera.  I honestly don’t know how much this costs, since this excellent solera is currently not to be had in Alberta– I paid $80 for mine.  I have sampled a few soleras and didn’t care much for them as a whole (too thin for the most part, not robust enough), but this one blew my socks off and I have to reastrain myself from taking it out every weekend.  Just sweet enough, voluptuous body, a truly stunning nose, and a mouthful of flavours combining cherries, cinnamon, vanilla, orange, nuts…wow.  No wonder it’s considered a touchstone. A must on your shelf and a gift no-one should refuse.

4. Zaya Gran Reserva 12 year old ($70).  These days it’s controversial to like this baby.  Ever since production moved out of Guatemala(home of the Zacapa) to Trinidad, the grumbling has not ceased: too sweet, too adulterated, too spiced and (horrors!) no mention is made on the label about any additives, though clearly, in the opinion of many, there must be.  I have to take it on its merits and just say I like it: soft, fruity, sweet, excellent mouthfeel and like the first and longest real kiss of your teenage life.  About as different from the El Dorado 15 as you can get, and worth the money if you’re willing to ignore the disdain of the purists.

5. There are too many Renegade Rums from Bruichladdich which I have not yet tried, so I’ll just pick my favourite of the few I’ve managed to sample: Renegade Trinidad 1991 16 year old (port barrel finish, about $70).  Not all will enjoy its overproof nature (46%) and attendant spiciness.  Man up there, dude.  You’ll get traces of oak, port, tobacco and caramel, and maybe burnt apples.  A lot of people have commented on its whisky-like taste and finish, including me.  You want to see what  whisky maker can do for (or to) a rum when experimenting a little?  Here’s your answer. It’s my ambition to one day be able to have the entire line, but I keep running into the El Dorado Problem.

6. El Dorado 15 year old ($60).  My pappy’s favourite (or so he says –  he may be lying in order to get me to spring for the 21 year old).  This rum is the bridge to the 21 and 25 for sure, but forgets none of its heritage of the 12 year old  and less, and is still all teenager, bouncy and sprightly, flexing its glutes, full of life and vitality. Nose and palate are redolent of molasses (though not as much as you’d think), smoke, charcoal hints, all leavened with a delightfully light fruitness, cinnamon and orange peel.  Here’s a rum I suppose you could mix, but why would you?

7. Flor de Cana Centenario 21 15 year old ($90) A very solid if oddly different rum from a Nicaraguan distiller also responsible for the phenomenal 18 year old. This is a lovely, dry, lighter-than-normal rum aged 15 years in oak barrels.  A shade sere and not quite as sweet as Cana’s other offerings, it caresses your taste buds with a delicate yet assertive scent of floral and herbal traces wound about with caramel and honey.  Fine, clean and smooth exit: definitely a rum I was happy to have shelled out for.

8. Rum Nation Martinique Hors D’age (~$80).  I haven’t reviewed this yet, just had it at the last KGM Rum Tasting, but should sound the trumpets for those North of 49: this thing is brilliant for its price, exceeded only by the more expensive 12 year old Anniversario (which costs three figures and doesn’t therefore count here).  43% budding musclebeach from Martinque rum stock.  Soft, smooth and well rounded, well balanced. Sweet, grape-like, with notes of dark citrus, tangerine, caramel, candy and chocolate.  A clear and relatively light rum in a really cool box that will lighten your wallet to show it’s no accident and is worth (in my own opinion) every peso you pay.

9. Juan Santos 21 year old ($90).  My discovery for this year and it was too long in coming.  I think this baby is called Ron Santero in Colombia, but it’s a rose by any other name…and is a liquid bottled symphony.  Relatively light, medium sweet, and with one of the best balances of flavours I’ve had – toffee, cofee and caramel, with hints of soft spices and flowers.  Smooth on entry and exit. I simply cannot say enough good things about this product of South America, and recommend it highly.  Note that its younger siblings are also above average for their ages and if you want to dip your toe in cautiously to this unknown brand, the 9 yr old and 12 yr old are excellent first tries to get you hooked.

10. Pusser’s 15 year old (~$60).  A solid, powerful man’s rum that assaults your palate with tiny hammers of Thor.  It’s not stronger or more flavourful than others, yet manages to leave an impression of being big, brawny and cheerfully uncouth.  Spicy, earthy nose that mellows fast into a smoother note, and a taste that at once attempts to brain and seduce you.  A barbarian in leotards, to paraphrase my own review, and I’ve got a kind of love-hate relationship with it.  Most of my friends have an opinion for good or ill on this one, so I’ll leave you to come up with your own…my take is you’ll remember it no matter what your impression.

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So there we have it, ten decent rums that herd you into sipping territory, will dent your wallet somewhat, but reward the patience and effort.  Every few weeks on the Ministry of Rum I see some newcomer to the rum world asking for advice in what to start with.  Between this list and the other one about those under $50, I’d like to think a good intro has been made.

There are other rums in this price range, of course there are. I can only scrape off the top of the iceberg, and recommend those that I have tried. I’ve found all these rums in Calgary and they appear regularly on many review sites, so in terms of commonality, I think I’ve come up with a good representative sample that won’t disappoint.

Enjoy. And drive safely, please. Winter is coming.