Captain Morgan’s Original Spiced Rum – Review

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Oct 132010
 

First posted 13 October, 2010 on Liquorature

The  best selling and most commonly quoted spiced rum in the world.  It’s the standard by which all other spiced rums are measured not because of its excellence, precisely, but because of its overall “okay-ness”. It’s okay everywhere while being truly outstanding at little. It’s sweetness and spice are part of the appeal.

The fact that this is a low end mixer should not dissuade you from giving it a shot (no pun intended) if you’re in the mood for a reasonably low-priced little something. It’s about on the same level as the cheaper Bacardis (Gold, and Black), but it is spiced and therefore somewhat sweeter than normal, and also not meant to be taken seriously as a sipper.  Yet many aficionados with a less exclusive turn of taste are quite ardent supporters of The Captain’s spiced variant.

As I’ve noted in my review of Captain Morgan’s Private Stock, Seagram used to make the rum, but sold the rights to Diageo in the mid-eighties, and currently it is the world’s best selling spiced rum. The name is nothing more than a marketing ploy, since it enhances the connection to swashbuckling, seafaring pirate days of yore, but beyond that, there isn’t anything else (note that the TV advertising campaign I have seen in Calgary also plays on the whole bit about being like a pirate in breaking the rules and thinking outside the box to achieve success…an interesting bit of moral relativism given Morgan’s history and actions).

Captain Morgan is a tawny gold colour, and displays a medium light body in the glass. The nose is heavy with rum and vanilla, and a bit of caramel thrown in.  I can’t say I detected anything beyond that, because the scent is so overwhelming.  Yet the youth of the rum is evident in the sharpness at the back of the throat (it’s been matured for two years or less in charred white oak barrels), so there’s not much point in trying the rum to sip (unless you’re a slight nutcase like me and want to try it that way nevertheless). The finish is pretty good, though, a tad sharp, though not nearly as much as the nose suggested it would have. Last flavours of vanilla and nutmeg.

For my money, I suppose it’s okay.  It’s a versatile ingredient in mixed drinks, but just too sweet to really appeal to me — and for all those who have read my reviews about liking sugar in my rums, this must sound strange, but there is something as too much and this is a case in point.  Perhaps adding just a smidgen of coke to mitigate the burn is the way to approach it.

However, like Bacardi, the Captain is available just about everywhere, and as a result, if you drop thirty bucks on a bottle when getting something in a hurry, well, you’ll certainly get what you pay for plus maybe a bit extra. Your friends and guests sure as hell aren’t going to refuse it, and, if offered at a party, neither would I.

(#039)(Unscored)

Lemon Hart Demerara Rum (Standard Strength) – Review

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Oct 012010
 

Picture (c) Pete’s Rum Pages

First posted 01 October 2010 on Liquorature.

Lemon Hart is an instructive case study in how one can chose a rum without knowing a damned thing about it. As I’ve noted on more than one occasion, if you go into a store without a blessed clue, you are down to three bases for your decision and only three: the price; the look; and knowledge you have when you enter the joint. Anything different is somebody else choosing for you.

So here, what did I have? Well, the price for a flattie, which was less than twenty bucks; the look, which was simple and unadorned and referred to Demerara – perusers of my writing will know I have a soft spot for the old sod; and my knowledge.  Admittedly, I do have a bit of a larger base of knowledge than some, and so I had certain advantages there.

Knowing the history of the brand though, doesn’t mean anything.  It’s how good the rum in this brand is, in this bottle, that counts.  And I had never had any of Lemon Hart’s variations before, so I couldn’t tell whether any of its cousins were any good and extrapolate up or down, and therefore…well, in the end, I guessed.  How disappointing is that?

Lemon Hart owes its making to the Navy Rums of yore.  I’ve covered this in more depth in my review on the Pusser’s, but to recap, the British Royal Navy, as far back as 1655 until they abolished the practice in 1970, regularly issued a tot of rum to all hands in order to ward off scurvy (they added lime juice to the mix which is why I mentioned before that rum has been mixed since the beginning of its existence, and why Jack Tars are called limeys even today).  Navy rum by tradition is not heavily sugared or added to, which is also part of its distinctive cachet: Lemon Hart, Pusser’s and Lamb’s all pretend to this inheritance (for my money, the Pusser’s makes the strongest case, but that’s just me). Lemon Hart was one of the original suppliers of rum to the Navy, beginning in 1804; Alfred Lamb came a few decades later with his London Dock rum.  Both used raw rum stock that came from the Caribbean, mostly the dark, full bodied rums of Guyana.  Indeed, Lemon Hart states this quite specifically on the bottle I have: Demerara rum product of Guyana. But it is bottled in either Ontario or England.

Lemon Hart is a dark rum, 40% ABV, brown with reddish tints, and has the characteristic thickness and full body of Demerara rums.  When you swirl the liquid in the glass, it has slow fat legs sliding languorously back in. The nose, what there is of it, hints at straightforward rum without embellishment. You can tell it’s young from the harsh burning and medicinal reek, but this is swiftly gone, to be replaced with a powerful molasses overlay. Behind that is a slightly salty tang, just a hint of bitterness as if from some sort of citrus rind. On the tongue it demonstrates its youth with the rawness of the taste.  Yes it’s a bit oily and coats the mouth very nicely, but behind the molasses taste (which is quite overwhelming) and brown sugar, caramel and some fruit, there’s not much here: on the other hand, if simplicity is your thing, LH will definitely shine for you.  The finish is medium long and not very smooth, but since I wasn’t expecting much, it wasn’t too disappointed.

In summary then: a mixer’s rum for sure. Lemon Hart is dense and viscous enough to need only a reasonable addition of cola or ale or Christmas drinks or whatever else your poison is, but it does need it.  Once that is done, you have a decent drink you can enjoy at length without worrying too much about the overall price tag.  And if you have guests, you may even get some brownie points for taking the time to hunt out what appears, in other parts of the world, to be a drink somewhat harder to obtain there than it is here.

(#038)(Unscored)

Note: There is also a Lemon Hart Jamaican rum bottled at 73% which I found many years later.  It was quite good, but no longer made. Lemon Hart is most known for its overproof, 151s and Navy Rums.  I’ve found a few over the years following this review.

Smuggler’s Cove Dark Rum – Review

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Aug 182010
 

Publicity Photo (c) RockSpirits.ca

First posted 18 August 2010 on Liquorature.

Fresh from the intense concentration I brought to the Elements 8 Gold rum, I trotted out the flattie of Smuggler’s Cove Dark to chillax with.  I would have damaged the Young’s Old Sam, but it was almost done, so off I went to this one.  My more romantic side likes to think that the humourous and positive reviews of Newfie Screech and Lamb’s so impressed the family of one of my Maritime friends at the office, that when she went back to Nova Scotia for some R&R (rather more recreation than rest, I’d say), they chipped in to assist in the purchase of a flattie just for me, to drink, enjoy and review. “Drink, mon!” that gift joyously asks, and I am duly grateful and gave Tanya a big (but chaste) smooch to express my gratitude.

Smuggler’s Cove is blended from Jamaican rum stock by Glenora Distillery in Cape Breton, Nova Scotia which opened its doors in 1990: a good example of how low on the pecking order they consider their rum is the fact that they advertise themselves not as a rum distiller (which to me would make them a damned sight more famous and distinctive), but as the only single malt distillery in America (they make the Glen Breton Rare Canadian Single Malt whisky, and they have a legal battle with the Scotch Whisky Association as a consequence of using the name “Glen”). And yet, you really have to search and peruse and squint to find the shy – almost apologetic – remark somewhere in the fine print, that they make amber, white and dark rums as well.  Given that the Dark won a Gold Medal in the 2003 International Rum Festival, I find that a troubling and sad omission.  On the other hand, that just keeps the price down for me, so maybe it’s all good.

After the complex interactions of the Elements 8 which I likened to a young girl growing up but not out of her braces, and learning how to smooch properly (while not exactly succeeding), it is clear that Smuggler’s Cove Dark is her  45% ABV enhanced boyfriend who was out to teach me a goddamned lesson.  He’s the captain of the football team, doesn’t have a brain in his head, but sports a massive set of biceps and very stern case of hallitosis. The nose practically knocks you off your feet: molasses, sugar and spices, with armpits reeking of flowers. (maybe he’s got questions about his masculinity?).

Honesty compels me to admit that I took one sip of this neat, and, like the Coruba, shuddered and reached for the mixin’s. That powerful taste of caramel, vanilla and molasses is well nigh overwhelmed by Football Boy kicking me in the sack with his steel toed Spirit boots, and the burn ain’t pleasant either. There’s a whisper of real potential – nutmeg, fruit and spices whisper gently – under the strong rum reek, but it’ll never come out on its own.  A cola added 1:1 does, on the other hand, provide an intriguing counterpoint and I think it’s not too far from the Old Sam, though the balance of flavours isn’t quite as good as that particular low-end mixer. The finish on its own is brutally strong, like an uppercut you never saw that lays you out, and scratches the back of your throat as efficiently and sharply as might a hangnail on the finger of the doc giving you a prostrate exam.

I’m not suggesting that Smuggler’s Cove is one of the premier low-class hooches out there, like English Harbour 5 YO or Appleton V/X, or Old Sam’s…but I am saying that as a mixer, it’s quite good, with subtler hints a neat sip would not suggest it had.  I’d actually rate it ahead of the V/X. And, it has to be said that much like every Maritimer I ever met, once you get past the the craggy frontage, the dour kick to the tenders and the glorious lack of sophistication, once you accept it for what it is, you might just end up making a friend for life and a staple that stays — constantly replenished — in your rum cabinet forever.

(#033)(Unscored)

Other Notes

  • Jamaican distillery of origin unspecified; the still of make is also unspecified. According to the NLLC provincial website, it’s been made since 1992.  In 2021, when I was repairing the site and followed up, the rum was no longer listed on Glen Breton’s own website. A Canadian distributor, BID, in an undated article, noted it was a blend of rums aged a minimum of two years, and intimated it was pot still derived.

Lamb’s Navy Rum – Review

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Jun 222010
 

First posted 22 June 2010 on Liquorature.

“The spice must flow,” said the Padishah Emperor in Dune. I agree, because I do love my cheap-ass spiced rums. My sweet tooth and plebian background make having a rum with no stratospheric price or ostentatious pedigree such a pleasant experience, truly.  And I could tell, that day when I trotted out the Renegade 1991 for my Newfie squaddie (who snatched it happily out of my hand with a speed his corpulent frame does not begin to hint at), that even if I was a snob with pretensions to the peasantry, he had more grandiose notions of what kind of rum he liked to drink (or deserved to be poured).

Which is not to say Lamb’s is a bad rum, or even particularly limited in quality. Alfred Lamb, who started making this dark rum from West Indian raw stock in 1849 in London — his factory was bombed out during the London Blitz and subsequently rebuilt — simply added spices, aged it in cellars below the Thames (hence the original title of London Dock Rum) and made pretensions to the Royal Navy cachet by stating his product was made with that recipe.  Pusser’s did the same, as readers of that review may recall. In the years since, Lamb’s has become more of a tipple than a refined drink, and not – to my knowledge anyway – any kind of top tier rum; though I know a few who swear by its 151 proof offering. One can find it pretty much anywhere in Calgary for under thirty bucks.

When I’m drinking with a good friend, I like a good grog, but the point is not the drink but the conversation that the drink enables.  Of course, if the conversation is about the drink, that’s another matter (for example, the higher priced stuff which I like company to taste with) – but for the most part, when I talk I just like a good little mixer on hand, and this is why SDRs (single digit rums) are always good…one never worries about how much money is being pissed away, only what a good time you’re having with it.

The rum is dark reddish in colour and has a very decent, almost heavy body. Lamb’s is a blend of rums from all over the Caribbean (up to 18, or so my research suggests), and has a virulent nose that I should warn you against taking a deep sniff of, if you don’t want to go crying to your mommy about how the bad rum bottle biffed you on the hooter.  The spirit burn on the nose fades fast and leaves the brave and persevering soul with an overwhelming sniff of caramel, with vanilla and cherry undertones.  The spices are harder to pick out – nutmeg and licorice come through at the tail end.  The taste is strong with the spice, and the spirit burn from those nose hasn’t gone anywhere, just grabs you by the throat and holds on – yet it can be tolerated and even adjusted to (as I did), at which point it transmutes into a sweet and caramelized almost-sipper that I quite enjoyed. The finish is hard to gauge because you’re being assaulted by the admittedly harsh spirit burn, which lasts long after the taste has vanished.  Lamb’s is about as subtle as a charging brontosaurus, really.

I’ll concede that the rum is better as a mixer, but I would caution against coke or (god forbid) pepsi.  Some kind of cola with a little less sugar would probably enhance it better, otherwise you get a syrupy mess that you either like or toss away.  For the record, I had only coke on hand so that was what I used, but as I got drunker that evening in Keenan’s house, I found that it got progressively better over ice.  Maybe that was my throat being sanded away, or something.

In summary, I liked its simplicity and taste, even as I acknowledge how devoid it is of real complexity – a connoisseur would probably never buy one of these except as a reference point. If I were to wax metaphorical, I’d say Lamb’s is the country sweetheart with a heart of gold, the one who can rope a steer or take apart a John Deere tractor, who’s on the square-dance floor at Ranchman’s giving you the eye, who you really can’t go wrong with if you don’t expect too much, treat her right and don’t tread on her toes.  Perhaps give her a kiss when the night is over.

That may not be everyone’s cup of tea, but it sure as hell is mine.

(#026)(Unscored)

Newfoundland Screech Rum – Review

 1 Response »
May 312010
 

 

Picture courtesy of Chip Dykstra, TheRumHowlerBlog

First posted 31 May 2010 on Liquorature.

All humour and snide Newfie jokes aside, Screech is a thoroughly rock solid rum: not brilliant at any one thing, it is simply good at everything without shining anywhere.  Odd, but if you’re after something that just goes ahead and does what it does, here’s the one for you.

One has to smile when seeing a name as evocative as Screech. It has all these connotations of pain about it, mixed up with the Newfie seafaring heritage and their backwoods image so beloved of Canadian humourists: and so one’s imagination goes riot as the tipple of Newfoundland comes on the table for a taste.  Will it be a mess of agony as it sears one’s defenseless throat?  Will it be redolent of paint thinner, drano and various vile poisons meant to lure the unwary to their doom? One of those harsh hooches originally made on small wooden pot stills by somebody’s Uncle Seamus and not to be sampled by the unwise?

Screech has been so panned over the years, so made into an object of humour, that it’s quality (or lack thereof) have been made the butt of jokes, as opposed to being evaluated on its own merits.  Being a peasant myself and having grown up on low class paint remover and equally vile smokes made from kongapump leaves (don’t ask…but just whisper it to any Guyanese and he will nod wisely), I happily suffer from none of these hangups, and am perfectly prepared to sample this Single Digit Rum as one more interesting drink on my liquid road to nirvana. And I’d be lying if I wasn’t at least a little intrigued by something with so memorable a title.

Originally, Newfoundland hooch was not called that, or anything at all…it was just 18th and 19th century backwoods booze gleaned from the sticky leavings from the insides of molasses or rum barrels that had come through Newfie harbours from the West Indian trade.  It was melted out of the barrels with boiling water and then distilled in homemade stills to produce a hellishly strong rotgut akin the Brazilian alcool, or South African Cape Smoke, and as likely to make you go blind as anything else.  I worked in Labrador a few years ago, and the stories I heard suggested one can still buy its modern (and equally vile) descendants under the table in a few more rural areas.

The story goes that some poor sap from south of 49 took a hefty shot of the stuff while stationed on The Rock during the forties, and, seeing a Newfie toss it back (as any real man should), followed suit: apparently his howl of pain and misery (accompanied by a most interesting purplish colour change to the face) echoed for miles, brought his detachment in on the run, and they demanded to know what the hell that ungodly screech had been.  The Newfie (I like to think he bears a suspicious resemblance to the Bear) raised an eyebrow, blinked mild eyes, and said “The screech? That be the rum, boyo.”

Anyway, the stuff I was tasting is a more refined variant, based on blending of real rum stock imported to Newfoundland from Jamaica.  It’s a two year old distillate of molasses that gets aged in used whiskey or bourbon barrels, isn’t spiced or dandified like a tart’s handkerchief, and doesn’t pretend to be anything but what it is: a young rum, happy to be brazen, rough and a bit uncouth, showing off its spankin’ new sailor’s wellies.

Okay, so enough anecdotal nonsense.  Is it any good?

I thought it was. Oh, it kicks like a St. John’s fishwife on a bad hair day, no doubt; it’s not subtle, but bold and assertive and sports a hefty pair of biceps, together with a deep spirit-y nose redolent of molasses and caramel and not much else. It might make the eyes of the unwary water, the way any young brew does (the Coruba is another good example of a rum that does this). It has medium legs and a darkish copper-red, medium-dark colour and body…and it is just on the right side of enough sweet for me: not as spicy or caramelized as the Captain Morgan Private Stock, and not as whiskey-like as the Renegades. Quite a decent flavour profile, with some hints of fruit I couldn’t quite pick out…and maple, I think. A short and searing finish alleviated by…what else?  Another shot.

It’s at this point I should make remarks on what I smell and taste and what have you, but that’s just a waste of time with something so elemental. And being that way, I won’t make any more comments about nose and palate and finish (all are a bit raw, though by no means as harsh as some others I’ve tried) since my experience suggests the terms are overused in a product that is made to be drunk by people with no time to waste on frippery. My more dramatic side suggests that the dour nature of The Rock carried over into the character of its rum, and I liked that just fine.  I took it neat but preferred it with ice, and with cola it goes down very nicely indeed.

In summary then.  Screech is a decent mixer and can be had with colas or other mixin’s with nae problems (make a Scrape for yersel’ if ye want).  But the truth is that only wussies mix it up: real Newfies (or their wannabes) put hair on their chests and weight between their legs by drinking it the way it was meant to be had, which is to say, neat.

And if you be screamin’ yer lungs out after imbibin’, well, me son, it just be the Screech.

(Oh, and forget the cod: that be for tourists only.)

(#022)(Unscored)

 

Young’s Old Sam Demerara Rum – Review

 2 Responses »
Feb 252010
 

First posted 25th February 2010 on Liquorature;

(#004)(Unscored)

Young, rambunctious and strong of nose and taste.  It is the epitome of a low ranking Demerara rum, with powerful scents and tastes lacking in anything remotely resembling complexity: and yet, I really kinda like it.  Perhaps because it’s a simple creation of such primary flavours.  It’s not meant for taking neat, but as a mixer? Yummo.

***

The bottle of Old Sam I tasted is a “single digit rum” whose ingredients come from the Old Country, where the primary distillation takes place in DDLs facilities — these are the gentlemen who make the excllent El Dorado 21 year old also reviewed on this site —  but is matured and blended in Newfoundland.  There it is made by the same company responsible for making Screech, the much-loved, equally-derided traditional Newfie tipple –  also deriving from a Caribbean raw stock –  and which I have to check out one of these days.

The history of the rum revolves around parts of the old “Triangular Trade” (from Europe with trade goods, to Africa for slaves, over to the West Indies for sale of slaves and goods and loading of fruit, fish, sugar and rum, and then back to Europe – over time stops in North America were added).  Howard Young and Company introduced Old Sam to England in 1797 – why they would ship it to Newfoundland for blending is a mystery, since rum was already being made in commerical quantities in the Caribbean at that time: perhaps it was because back then, Guiana was vacillating between being a Dutch colony and an  English one, and often used as a bargaining chip in the wars of the time between these two powers.

Old Sam is a Demerara Rum, dark and rich, redolent of molasses and bunt sugar. It is aged for a minimum of two years in oak barrels, and then blended with various other 12-year old rums. “Navy” rum is a much bandied-about term — Pusser’s, Lamb’s, Screech and Old Sam all like to make claims to the title, but this low end stuff is nowhere near the much better, smoother Pusser’s, and even the Old Sam website recommends it as a mixer, or a base for cocktails and food requiring a rum ingredient.

Having said that, I have to say that the nose, while sharp, is rich, and develops good hints of caramel, brown sugar – a lot of brown sugar – and a shade of fruity vanilla.  Nothing out of the ordinary, and being relatively young, is not particularly smooth.  Note that I still get all pissy when rums don’t mention their age even if it’s two years old or something, since to me, age and price and word of mouth are the three pieces that go together in assessing whether to buy a rum or not. For this one I have one out of three – price, and since that is quite low (about $22), and since I’ve never heard of this one mentioned, or lauded, it seems reasonable to suppose it’s a young ‘un, not particularly special, and indeed, the tasting pretty much confirmed that. Harsh on the way down, has a burn and kick that would make a smarter man swear off low-end rums for good, and not much of a finish.  About par for a low end rum – it’s definitely not for sipping. As a mixer, it’s pretty good, but not everyone will enjoy that very rich burnt sugar and molasses taste.

Rereading this, it sure looks like I am dissing the rum. That’s unintentional, and perhaps results from me treating it like an upscale sipper, and judging it that way. So let me be clear: it’s disappointing as a sipping spirit….but in a mix, it’s excellent. Brown sugar, molasses, caramel, vanilla and coke.  Fine, just fine.  It kind of proves the point that you don’t have to have a premium sipper to enjoy a rum. Unsuspected riches exist for the diligent trawler and tireless taster, and if you’re into deep, dark Demerara rums, you can do worse than this unpretentious product. Personally, I’ll keep searching for better, knowing that another rum equivalent of Cibola is probably waiting for me out there, somewhere…but that doesn’t mean I don’t like this one.

Update June 2020

  • Over the years my liking for Old Sam’s has remained steadfast, and these days I’d probably score it around 80-82. My personal opinion is that it is a large proportion PM distillate, though this has never been confirmed. With DDL no longer exporting bulk “heritage still” rums, it’s possible that Young’s Old Sam may be forced to change its blend in years to come.
  • Who Old Sam actually was is a subject of some conjecture, brought to a head with the BLM movement in the last years, because to some the drawing of the man  on the label is that of a black man, implying a product being sold that implicitly glorifies slavery.  Others dispute that interpretation of the picture, saying it’s of Mr. Young himself.
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