Ron Caribe Añejo Superior 5 Year Old Rum – Review

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Jul 302020
 

Although the unrealized flashes of interest and originality defining the Mexican Ron Caribe Silver still make it worth a buy, overall I remain at best only mildly impressed with it. Still, given the opportunity, it’s a no-brainer to try the next step up the chain, the 40% ABV standard-strength five year old Añejo Superior. After all, young aged rums tend to be introductions to the higher-end offerings of the company and be the workhorses of the establishment – solid mixing ingredients, occasionally interesting neat pours, and almost always a ladder to the premium segment (the El Dorado 5 and 8 year old rums are good examples of this).

Casa D’Aristi, about which not much can be found outside some marketing materials that can hardly be taken at face value, introduced three rums to the US market in 2017, all unlisted on its website: the silver, the 5YO and 8YO. The five year old is supposedly aged in ex bourbon barrels, and both DrunkenTiki and a helpful comment from Euros Jones-Evans on FB state that vanilla is used in its assembly (a fact unknown to me when I initially wrote my tasting notes).  

This makes it a spiced or flavoured rum, and it’s at pains to demonstrate that: the extras added to the rum make themselves felt right from the beginning.  The thin and vapid nose stinks of vanilla, so much so that the bit of mint, sugar water and light florals and fruits (the only things that can be picked out from underneath that nasal blanket), easily gets batted aside (and that’s saying something for a rum bottled at 40%). It’s a delicate, weak little sniff, without much going on. Except of course for vanilla.

This sense of the makers not trusting themselves to actually try for a decent five year old and just chucking something to jazz it up into their vats, continues when tasted. Unsurprisingly, it starts with a trumpet blast of vanilla bolted on to a thin, soft, unaggressive alcoholic water. You can, with some effort (though who would bother remains an unanswered question) detect nutmeg, watermelon, sugar water, lemon zest and a mint-chocolate, perhaps a dusting of cinnamon.  And of course, more vanilla, leading to a finish that’s more of the same, whose best feature is its completely predictable and happily-quick  exit.

It’s reasonably okay and a competent drink, but feels completely contrived and would be best, as Euros remarked in his note to me, for mixes and daquiris.  Yes, but if that’s the case, I wish they had said what they had done and what it was made for, right there on the bottle, so I wouldn’t waste my time with such an uninspiring and insipid fake drink.  What ended up happening was that I spent a whole long time while chatting with Robin Wynne (of Miss Things in Toronto) while puzzledly keeping the glass going and asking myself with every additional sip, where on earth did all the years of ageing disappear to, and why was the whole experience so much like a spiced rum? (Well yeah, I know now).

So, on balance, unhappy, unimpressed. The rum is in every way an inferior product even next to the white.  I dislike it for the same reason I didn’t care for El Dorado’s 33 YO 50th Anniversary – not for its inherent lack of quality (because one meets all kinds in this world and it can be grudgingly accepted), but for the laziness with which it is made and presented, and the subterranean potential you sense that is never allowed to emerge.  It’s a cop-out, and perhaps the most baffling thing about it was why they even bothered to age it for five years.  They need not have wasted any time with barrels or blending or waiting, but just filtered it to within an inch of its life, stuffed it with vanilla and gotten…well, this. And I’m still not convinced they didn’t.

(#748)(72/100)

Other Notes

Since there is almost nothing on the background of the company I didn’t already mention in the review of the Silver, I won’t rehash any of it here.

Ron Francisco Montero 50th Anniversary Rum – Review

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Jun 152020
 

Francisco Montero is, unusually enough, a Spanish rum making concern, and the website has the standard founding myth of one man wanting to make rum and going after his dream and establishing a company in Granada to do so in 1963.  Initially the company used sugar from cane (!!) grown around southern Spain to make their rums, but over time this supply dried up and now in the 21st century they source molasses from a number of different locations around the world, which they distill and age into various rums in their portfolio. Francisco Montero continues operations to this day, and in 2013 celebrated their 50th Anniversary with a supposedly special bottling to mark the occasion.

I say “supposedly” because after tasting, I must confess to wondering what exactly was so special about it. The nose itself started off well – mostly caramel, molasses, raisins, a dollop of vanilla ice cream, with hints of coffee and citrus, flowers and some delicate sweet, and some odd funkiness lurking in the background…shoes, rotting vegetables, some wood (it reminds me somewhat of the Dos Maderas 5+3).

But afterwards, things didn’t capitalize on that strong open or proceed with any kind of further originality. It tasted wispy and commercially anonymous, that was the problem, and gave over little beyond what was already in the nose.  Molasses, caramel, some fruit – all that odd stuff vanished, and it became dry, unimpressive.  Okay after ten minutes, it turned a tad creamy, and grudgingly gave up a green apple or two, toast, and some walnuts. But really? That was it? Big yawn. Finish was short, bland, faintly dry, a hint of dried fruits, caramel, brown sugar.

So what was this? Well, it’s a 40% ABV solera rum with differing accounts of whether the oldest component is five or ten years – but even if we’re generous and accept ten, there’s just not enough going on here to impress, to deserve the word “special” or even justify “anniversary”.

Reading around, you only get two different opinions – the cautiously positive ones from any of those that sell it, and the harshly negative from those who tried it.  That’s practically unheard of for a premium ron that marks an event (50th anniversary, remember) and is of limited provenance (7000 bottles, not particularly rare, but somewhat “limited”, so ok).  Most of the time  people whinge about price and availability, but nobody really seems to care enough to make it a cause. Even the the ones who disliked it just spoke to taste, not cost. “Turpentine” growled one observer. “Quite disappointed,” wrote another, and the coup de grace was offered by a third “Who in their right mind has been buying this stuff for 50 years?!” Ouch.

I’m not that harsh, just indifferent — and while I accept that the rum was made specifically for  palates sharing a preference for sherries, soleras and lighter ron profiles (e.g. locals, tourists and cruise ships, not the more exacting rumistas who hang around FB rum clubs), I still believe Montero could have done better.  It’s too weak, too young, too expensive, and not interesting enough. If this is what the descendants of the great Spanish ron makers who birthed Bacardi and the “Spanish style” have come to when they want to make a special edition to showcase their craft, they should stop trying. The nose is all that makes me score this thing above 75, and for me, that’s almost like damning it with faint praise.

(#736)(76/100)

Other notes

  • Master Quill, that sterling gent who was the source of the sample, scored it 78 and provided details of the production methodology.
  • Not much else for the company has been reviewed except by the FRP, who reviewed the Gran Reserva back in 2017

Austrian Empire Navy Rum (Cognac Cask) – Review

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Jun 082020
 

Part of the problem The major problem I have with this rum is that it simply tastes artificial – “fake,” in today’s updated lexicon – and that’s entirely aside from its labelling, which we’ll get into in a minute.  For the moment, I’d suggest you follow me through a quick tasting, starting with a nose that reminds one disconcertingly of a Don Papa – oak, boatloads of vanilla, icing sugar, honey, some indeterminate fleshy fruits and more vanilla. This does not, I’m afraid, enthuse.   

In spite of its 46.5% strength (ah, the good old days when this was considered “daring” and “perhaps a shade too strong”), the taste provided exactly zero redemption.  There’s a lot going on here — of something —  but you never manage to come to grips with it because of the dominance of vanilla. Sure there’s some caramel, some molasses, some ice cream, some sweet oatmeal cookies, even a vague hint of a fruit or two (possibly an orange was waved over the spirit as it was ageing, without ever being dropped in) – but it’s all an indeterminate mishmash of nothing-in-particular, and the short finish of sweet, minty caramel and (you guessed it) vanilla, can at best be described as boring. 

So, some background then. The rum is called “Austrian Empire Navy Rum” and originally made by Albert Michler, who established a spirits merchant business in 1863, four years before the Austrian Empire became the Austro-Hungarian Empire…so he had at best four years to create some kind of naval tradition with the rum, which is unlikely. Since the company started with the making of a herbal liqueur before moving into rums, a better name for the product might be “Austro-Hungarian Navy Rum” – clearly this doesn’t have the same ring to it, hence the modern simplification, evidently hoping nobody cared enough to check into the datings of the actual empire. For the record, the company which had been based in Silesia (in Czechoslovakia) limped on after WW2 when the exodus of German speaking inhabitants and the rise of the communists in 1948 shuttered it. The new iteration appears to have come into being around 2015 or so.

There are no records on whether the Austrian or Austro-Hungarian Navy ever used it or was supplied by the Michler distillery.  Somehow I doubt it – it was far more likely it followed in the tradition of rum verschnitt, which was neutral alcohol made from beets, tarted up with Jamaican high ester DOK, very popular and common around the mid to late 1800s in Germany and Central Europe. The thing is, this is not what the rum is now: a blended commercial product, it’s actually a sort of hodgepodge of lots of different things, all jostling for attention – a blended solera, sourced from Dominica, aged in french oak and american barrels “up to 21 years,” plus 12-16 months secondary ageing in cognac casks …it’s whatever the master blender requires. It cynically trades in on a purported heritage, and is made by a UK based company of the same name located in Bristol, and who also make a few other “Austrian Navy” rums, gin, absinthe and the Ron Espero line of rums. 

That anything resembling a rum manages to crawl out of this disorganized blending of so many disparate elements is a sort of minor miracle, and I maintain it’s less a rum than the cousin of the Badel Domaci, Tuzemak, Casino 50⁰ and other such domestic “Rooms” of Central Europe….even if made in Britain. It is therefore very much made for its audience: it will likely find exactly zero favour with anyone who likes a purer experience exemplified by modern Caribbean rums and new micro distilleries the world over, but anyone who likes sweet supermarket rums (possibly spiced up) will have no issue with it at all.  I’m not one of the latter, though, since I personally prefer to stick with reputable houses that make, y’know, real rums. 

(#734)(70/100)

Other notes

The company website makes no mention of additives or spices.  My sense that it is a rum with stuff added to it is my interpretation based on the taste profile and not supported by any published material.

Dry Cane Extra Light Superior White Rum (1970s)

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May 312020
 

Rumaniacs Review #116 | 0732

Dry Cane UK had several light white rums in its portfolio – some were 37.5% ABV, some were Barbados only, some were 40%, some Barbados and Guyanese blends.  All were issued in the 1970s and maybe even as late as the 1980s, after which the trail goes cold and the rums dry up, so to speak.  This bottle however, based on photos on auction sites, comes from the 1970s in the pre-metric era when the strength of 40% ABV was still referred to as 70º in the UK. It probably catered to the tourist, minibar, and hotel trade, as “inoffensive” and “unaggressive” seem to be the perfect words to describe it, and II don’t think it has ever made a splash of any kind.

As to who exactly Dry Cane (UK) Ltd were, let me save you the trouble of searching – they can’t be found. The key to their existence is the address of 32 Sackville Street noted on  the label, which details a house just off Piccadilly dating back to the 1730s. Nowadays it’s an office, but in the 1970s and before, a wine, spirits and cigar merchant called Saccone & Speed (established in 1839) had premises there, and had been since 1932 when they bought Hankey Bannister, a whisky maker, in that year. HB had been in business since 1757, moved to Sackville Street in 1915 and S&S just took over the premises. Anyway, Courage Breweries took over S&S in 1963 and handed over the spirits section of the UK trade to another subsidiary, Charles Kinloch – who were responsible for that excellent tipple, the Navy Neaters 95.5º we have looked at before (and really enjoyed).

My inference is therefore that Dry Cane was a financing vehicle or shell company or wholly owned subsidiary set up for a short time to limit the exposure of the parent company (or Kinloch), as it dabbled in being an independent bottler — and just as quickly retreated, for no further products were ever made so far as I can tell. But since S&S also acquired a Gibraltar drinks franchise in 1968 and gained the concession to operate a duty free shop at Gibraltar airport in 1973, I suspect this was the rationale behind creating the rums in the first place, through the reason for its cessation is unknown. Certainly by the time S&S moved out of Sackville Street in the 1980s and to Gibraltar (where they remain to this day as part of a large conglomerate), the rum was no longer on sale.

Colour – White

Strength – 40% ABV

Nose – Light and sweet; toblerone, almonds, a touch of pears. Its watery and weak, that’s the problem with it, but interestingly, aside from all the stuff we’re expecting (and which we get) I can smell lipstick and nail polish, which I’m sure you’ll admit is unusual.  It’s not like we find this rum in salons of any kind.

Palate – Light and inoffensive, completely bland.  Pears, sugar water, some mint. You can taste a smidgen of alcohol behind all that, it’s just that there’s nothing really serious backing it up or going on. 

Finish – Short, dreary, light, simple. Some sugar again and something of a vanilla cake, but even that’s reaching a bit. 

Thoughts – Well, one should not be surprised.  It does tell you it’s “extra light”, right there on the label; and at this time in rum history, light blends were all the rage. It is not, I should note, possible to separate out the Barbadian from the Guyanese portions. I think the simple and uncomplex profile lends credence to my theory that it was something for the hospitality industry (duty free shops, hotel minibars, inflight or onboard boozing) and served best as a light mixing staple in bars that didn’t care much for top notch hooch, or didn’t know of any.

(74/100)

“Red Duster” Finest Navy Rum (1970s)

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May 072020
 

Rumaniacs Review #114 | 0724

These days, the only way to get some of the lesser-known rums from the last century that were made by small merchant bottlers in vanishingly small quantities, is to know an old salt, be friends with a collector like Steve Remsberg, bag an estate sale, have an elderly relative who was into rum but isn’t any longer, find a spirits emporium that forgot about their inventory, or — lacking all these as I do — troll around the auction sites.

It’s in this way that you find odd rums like the Red Duster Finest Navy rum, bottled in the 1970s by the company of J. Townend & Sons. That company officially got its start in 1923, but if you look at their filings you’ll realize they took over the assets of spirits merchant John Townend, which is much older.  That company was formed in Hull around 1906 by John Townend, and over four successive generations has become a fairly substantial wine and spirits distributor in England, now called The House of Townend. Unsurprisingly, they dabbled in their own bottlings from time to time, but nowadays it would appear they are primarily into distribution.  Rums like the Red Duster have long been discontinued, with this one gone for thirty years or more.

The rum itself, created just after the Second World War by Charles Townend (grandfather of current company’s Managing Director, also named John) is a blend of Guyanese and Jamaican rum, not further specified – so we don’t know the proportions of each, or the source distilleries (or stills)  Perusing the paperwork suggests it was always and only for sale within the UK, not export, and indeed, they were kind enough to get back to me and state that “As the company was unable to expand its five-strong off licence chain due to licensing restrictions, he [Charles Townend] concentrated on establishing spirit brands that he could sell to the pub and restaurant trade.  He shipped large quantities of old rum which he blended himself in the cellars at Cave Street, Hull, from where the company traded at the time. He then broke down the rum before bottling it.”

And in a neat little info-nugget, the label notes that the name “Red Duster” came from the house of that name wherein the company once had its premises in York Street, Hull (this address and a red brick industrial-style building still exists but is taken up by another small company now).  But that house in turn was named after the Red Ensign, or “Red Duster” which was the flag flown by British Merchant ships since 1707.

Colour – Reddish amber

Strength – 70° / 40% ABV

Nose – All irony aside, it smells dusty, dry, with red and black cherry notes and some wood shavings.  Molasses, plums going overripe and – if you can believe it – sorrel and mauby (these are a red plant and a bark used for making infused drinks in parts of the West Indies).  This gives the rum an amazingly peculiar and really interesting taste that resists easy categorization.

Palate – Sweet, dry, dusty, spicy. Fruity (dark stuff like prunes and plums) with a touch of lemon.  There’s some more cherries and overripe blackberries, but overall it  tastes thin and weak, not aggressive at all.  Some mild licorice brings up the back end, like me ambling late to a meeting I don’t want to be in.

Finish –  Surprise surprise, it’s a long and fruity finish with a good dollop of vanilla and molasses, and it presents a deep, sweet and slightly dry conclusion. Not thick and solid, a little wispy, really, but still nice.

Thoughts – Blunt force trauma is not this rum’s forte, and why they would feel it necessary to release a rum with the sobriquet of “Navy” at 40% is a mystery.  It was just and always a tipple for the eating and pubbing public, without pretensions to grandeur or historical heritage of any kind.  Just as well, because it lacks the character and force of today’s rums of this kind, and attempting to disassemble the origins is pointless.  If they had pickled Nelson in a barrel of this stuff, he might well have climbed out and thrown his own self overboard before making it halfway home…but the humourist in me suggests he would have had a last sip before doing so.

(78/100)

Other Notes:

  • My hydrometer tested this out at 40.59% ABV, so on that basis, it’s “clean”.
  • The age is unknown, and it is a blend
  • My thanks to the House of Townend’s Hanna Boyes, who provided welcome information on the historical section of the post.

Superb Tortuga Light Rum (1980s)

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Apr 092020
 

Rumaniacs Review R-113 | 0717

My apologies to anyone who has bought and enjoyed the Superb Tortuga Light Rum on some Caribbean cruise that docked in the Cayman Islands for the last three decades or more….but it really isn’t much of anything. It continues to sell though, even if nowadays its star has long faded and you’d be hard pressed to find anyone of the current crop of writers or commentators who has ever tried it.

The white rum, a blend of unidentified, unspecified Jamaican and Barbadian distillates bottled at 40%, is not really superb and not from the island of Tortuga north of Haiti (but from the Cayman Islands 500 miles to the west of there); it’s filtered and bleached to within an inch of its life, is colourless, lifeless and near out tasteless. It incites not gasps of envy and jealous looks, but headshakes and groans of despair at yet another downmarket rum marketed with ruthless efficiency to the holiday crowd, and which for some reason, manages to score an unbelievable “Best Buy” rating of 85-89 points from someone at Wine Enthusiast who should definitely never be given a white Habitation Velier to try lest it diminish our personal stocks of rums that really are superb.

Think I’m harsh? Perchance I suffer from enforced isolation and cabin fever? Bad hair day? Feel free to contradict what I’m smelling: a light, sharp, acetone-like nose that at best provides a note of cucumbers, sugar water and sweet cane sap with perhaps a pear or two thrown in.  If you strain, real hard, you might detect an overripe pineapple, a squirt of lemon rind and a banana just beginning to go. Observe the use of the singular here.

Still not convinced? Please taste. No, rather, please swill, gulp and gargle.  Won’t make a difference. There’s so little here to work with, and what’s frustrating about it, is that had it been a little less filtered, a little less wussied-down, then those flavours that could – barely – be discerned, might have shone instead of feeling dull and anaemic. I thought I noted something sweet and watery, a little pineapple juice, that pear again, a smidgen of vanilla, maybe a pinch of salt and that, friends and neighbors is me reaching and straining (and if the image you have is of me on the ivory throne trying to pass a gallstone, well…).  Finish is short and unexceptional: some vanilla, some sugar water and a last gasp of cloves and white fruits, then it all hisses away like steam, poof.

At end, what we’re underwhelmed with is a sort of boring, insistent mediocrity.  Its core constituents are themselves made well enough that even with all the dilution and filtration the rum doesn’t fall flat on its face, just produced too indifferently to elicit anything but apathy, and maybe a motion to the waiter to freshen the rum punch. And so while it’s certainly a rum of its own time, the 1980s, it’s surely – and thankfully – not one for these.

(72/100)

Other notes

  • The Tortuga rum is not named after the island, but to commemorate the original name of the Cayman Islands, “Las Tortugas,” meaning “The Turtles.”
  • The “Light” described here is supposedly a blend of rums aged 1-3 years.
  • The company was established in 1984 by two Cayman Airways employees, Robert and Carlene Hamaty, and their first products were two blended rums, Gold and Light. Blending and bottling took place in Barbados according to the label, but this information may be dated as my sample came from a late-1980s bottle. Since its founding, the company has expanded both via massive sales of duty free rums to visitors coming in via both air and sea.  The range is now expanded beyond the two original rum types to flavoured and spiced rums, and even some aged ones, which I have never seen for sale. Maybe one has to go there to get one. In 2011 the Jamaican conglomerate JP Group acquired a majority stake in Tortuga’s parent company, which, aside from making rums, had by this time also created a thriving business in rum cakes and flavoured specialty foods.

Rhum Rich Vernhes (~1960s)

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Mar 252020
 

Rumaniacs Review #112 | 0714

Bought at an auction for curiosity and an interest in old rhums, it was dated in the listing to the sixties or seventies, and because of its association with two other (Bardinet) bottles from Martinique, it was also deemed to be from there (the info was provided by the seller, so it strikes me as reasonable). 

The address given on the label is now a modern building which houses a Hermes shop, and one of the only clues that an online search provides is a 1906 listing from the Milan International Exhibition, which notes Vernhes of Pantin (which is in Paris) as dealing with liqueurs; they used to make some low-proofed cocktails-in-a-bottle under the brand name Paquita. It doesn’t seem to exist any more.  Probably a merchant bottler than, or a shop with a few personalized bottlings and creations of its own. (The other name on the label, L. Ruel of Poitiers, is a printing establishment dating back to 1854 and still in business today).

Colour – Amber

Strength – 40%

Nose – There’s a robust wine-like aroma to the whole experience here. Dark re or black grapes, very ripe, plus cherries. I think its provenance in the French islands is likely accurate because the crisp snap of green apples and subtlety of light fruits points that way.  But if so, pre-AOC (of course) – there’s bags of dark fruit going off, and a sort of counterpoint of rottenness that reminds me of both grappa and (please bear with me) the musky sharpness of burning mosquito coil.

Palate – It’s faint and thin (par for the course for a standard strength rhum) and crisper and clearer…cleaner is as good a word as any. Tastes of tart white fruits and apples, ginnip, soursop and sour cream. I liked the softer tones that came in after a while – flambeed bananas, blancmange, red wine, iodine and something sulkier and unripe balancing it off. But still too weak to seriously appeal

Finish – Warm, dry, wine-y, some grapes and fruits, unexceptional in every way.

Thoughts – Overall, it’s like a rich and deeply-fruity modern agricole, and if it was made today I’d say it was from Guadeloupe.  Impossible to tell now, though, which is highly frustrating for any who like deep diving into these things. We’re going to see lots more of such obscure bottlings soon, as records get lost or destroyed, and the owners’ descendants or inheritors or lawyers sell them off. 

(80/100)

Cor Cor “Green” Okinawan White Rum – Review

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Mar 122020
 

The Cor Cor “Green”, cousin to the molasses-based “Red” (both are actually white – the colours refer to their labels’ hues) is an order of magnitude more expensive than its scarlet labelled relative, largely because it is made from cane juice, not molasses, and therefore rather more seasonal in production.  The question is, how does the cane juice white compare when run up against its intriguing (if off-beat) molasses-based white. Both are, after all, made by the same master blender who wanted to apply an awamori sensibility to making rum.

Tasting the Red and Green side by side, then, is an instructive experience, akin to doing a flight of white Habitation Veliers. Given that everything else is constant – sugar cane, the pot still distillation apparatus, the resting in steel tanks (neither is “aged” in the classical sense), the lack of any additives or filtration – then the only thing that should make a difference in the taste is the molasses versus cane juice, and the length and method of the fermentation cycle.

But even that is quite enough to make a clear difference, I assure you.  The Green is most definitely not the Red, and is discernibly an agricole style cane juice rum with all this implies, filtered through the mind of the Japanese culture and love for their own spirits.  However, let it also be noted that it is not a standard agricole by any means…and therein lies both its attraction to the curious, and potentially its downfall to the masses.

To illustrate the point, consider how it noses: it’s intriguing and pleasantly flinty, and has the initial tang of mineral water into which have been dunked some salt and olives, a sort of poor man’s martini.  There is a background of sweet and light florals and white fruit, and if you stick with it, also something more maritime – seaweed and iodine, I suggest. It’s mild, which is a function of the living room strength at which it’s issued (40% ABV), and the memory you’ll carry away from smelling it, is of the sea: brine and iodine and herbaceousness, only partially balanced off by sweeter and lighter components.

The taste is where the resemblance to a French island agricole comes more clearly into focus. Sweet sugar water, fresh-cut grass, citrus peel, some eucalyptus and gherkins in pimento vinegar, and a very nicely balanced series of light fruit notes – papaya, guavas, pears, watermelon.  As I said above, it’s different from the Red (to be expected – the sources are Montague and Capulet, after all) yet some minor family resemblance is noticeable; and although the rum tastes a little watery, the finish lasts so long and it coats the mouth and tongue so well, it allows it to skate past such concerns, leaving behind the fond memories of miso soup, pimento, apple cider and some citrus…and, of course, an olive or two.

Even though the Green was offbeat in its own way, I liked it more than the Red. It’s not really a true agricole (comes off a pot still, for example, produced with a different distillation philosophy) and lacks something of that feral nature of those whites bottled in the Caribbean that have spoiled me.  Clairins and blancs are a take-no-prisoners bunch of badass 50% rowdies, and I like them precisely for that air of untamed wild joy with which they gallop and spur across the palate — and the Green is not at that level.

So, it’s unusual, and decent, and complies with some of the notes we want and look for in a cane juice rum.  It’ll excite some interest in the regular rum world for sure. But to my mind it’s not yet aggressive enough, strong enough, good enough, in a way that would make a bitchin’ daiquiri or a ti-punch, or cause a drinker to wake up, sit up, and say wtf in Japanese. Not yet. Though admittedly, if they stick with it and continue developing juice like this, then they’re getting close to making a rum that does precisely that.

(#710)(82/100)

Other Notes

The label is a stylized map of South Borodino island (the Russians named it so in the 19th century after the ship Borodino surveyed it – the Japanese name is Minamidaito) where the distillery is, overlaid with a poem I’ll quote here without comment:

Bats, dancing in the night sky
Suspended magic, falling in drops
These are the things
That make men and women covet love
This is the magic of rum,
a sugarcane love potion

Cor Cor “Red” Okinawan White Rum – Review

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Mar 052020
 

Given Japan has several rums which have made these pages (Ryoma, Ogasawara, Nine Leaves, Helios, Seven Seas), by now most should be aware that just about all of them source their molasses out of the southern islands of Okinawa, if not actually based there themselves. The Grace distillery, who make the Cor Cor line of rums, conforms to that informal rule, yet is unusual in two ways – first, it is still very much a manual operation, somewhat surprising for a nation with a massive technological infrastructure; and it produces rums from both molasses (the red labelled rum we’re looking at today) and cane juice (the green labelled one). 

Cor Cor as a title has no deep transliterative meaning — it is derived from English (the opposite is true for games maker Atari, as a counter-example) and uses the first letters of the words “coral” (the island where it’s made is formed from a coral reef) and “corona” (which the island resembles). Grace Distillery itself was formed in 2004 in a building that used to be a small airport terminal, on the tiny Okinawan island of Minamidaito, and use a steel pot still, and do not practice ageing – another point of departure. Instead, their rum is rested in inert tanks and after a suitable period determined by their master blender, it’s bottled at 40%, as-is, unfiltered, uncoloured, un-added-to.

Some of my research shed some interesting light on the profile of the rum, but I think I’ll leave that for the end: suffice it to say that this was both normal with respect to other Japanese rums, and abnormal with respect to what we in the west are used to. The nose was sweet, light and faintly briny, with a metallic medicinal hint to it.  I knew there was more to come, and so set it aside and came back to it over time, and picked out black pepper, vegetable soup, biryani spices, seaweed. And, later, also dry cereal, butter, olives and flowers. Frankly, I found it a little confusing – it was nice and a ways better than the rank meatiness of the Seven Seas which had shuddered and put away – but nosed at a tangent from the norm of “regular” rums I’ve had more often.  

Palate – oh, much nicer.  Dry dusty citrus-infused sugar water, peas, salty cashews. There was a dusting of salt and cooking spices and miso soup, with lemon grass and sour cream somewhere in there.  I liked the development better, because what had been confusing about the nose gelled into a better harmony. Still a little off-base, mind you…but in a nice way. I particularly enjoyed the herbal and iodine background (not overdone, more a hint than a bludgeon) which set off the light fruit and brine in a way that complemented, not distracted.  Finish was long and dry, sugary and watery, redolent of delicate flowers and fruit. It was surprisingly durable, for a rum at 40%.

The Cor Cor Red was more generous on the palate than the nose, and as with many Japanese rums I’ve tried, it’s quite distinctive. The tastes were somewhat offbase when smelled, yet came together nicely when tasted.  Most of what we might deem “traditional notes” — like nougat, or toffee, caramel, molasses, wine, dark fruits, that kind of thing — were absent; and while their (now closed) website rather honestly remarked back in 2017 that it was not for everyone, I would merely suggest that this real enjoyment is probably more for someone (a) interested in Asian rums (b) looking for something new and (c) who is cognizant of local cuisine and spirits profiles, which infuse the makers’ designs here. One of the reasons the rum tastes as it does, is because the master blender used to work for one of the awamori makers on Okinawa (it is a spirit akin to Shochu), and wanted to apply the methods of make to rum as well.  No doubt some of the taste profile he preferred bled over into the final product as well.

The Cor Cor duo raised its head in the 2017 and 2018 rum festival circuit, and aside from a quick review by Wes in the UK – he commented that it was a pair of rums that engendered quite some discussion – it has since sunk almost completely from public consciousness.  I have to give it a cautious endorsement just because it’s so damned interesting, even if I couldn’t entirely find it in my heart to love it. Years from now Japan may colonize the rumisphere, the same way they have made themselves space in the whisky world. For now, this probably won’t get them there, however intriguing it might be to me personally.

(#708)(80/100)

Other Notes

  • I reached to to several friends in Japan for background: thanks in particular to Yoshi-san, who managed to get in touch with Grace directly on the question of the still and the master blender.
  • Grace also releases a Cor Cor Premium and Koruroru 25 rum variations, but I have never seen them for purchase.
  • Yuko Kinjo is the CEO and founder of Grace Rum. She was introduced to rum whilst sitting in a friend’s bar in the early 2000s, and asked herself “Why not make rum right here, a unique spirit made completely of local ingredients?” Cor Cor Rum is made only of sustainable local sugarcane and is a joint effort between Kinjo-san and the Minamidaito Island Chamber of Commerce. 

Ron Castillo Imperial (Mexico, 1980s)

 6 Responses »
Mar 042020
 

Rumaniacs Review #111 | 0707

Back country Mexico has creole hooch like the Paranubes to keep the flame of pure rums alive, and larger, better known brands like Mocambo, Ron Prohibido, Los Valientes et al are there for those with deeper wallets or more upscale tastes.  And Bacardi has long been known to have made rum in the country – not just their own eponymous brand, but also a lower-priced, lesser-ranked ron called Castillo, which was created specifically to take on low cost alternatives which were cutting into Bacardi’s market share.

That’s the rum I have in front of me, but I’d be remiss if I didn’t mention others: the Castillo brand name is found in rons from Ecuador, Cuba, Spain, Panama, sometimes but not always made by Bacardi. What’s available now (the Gold and Silver) is made in Puerto Rico, which suggests some brand relocation by The Bat; and this Imperial underproof is, as far as I know, no longer being made since about the 1980s.  In that sense, it’s a victim of the times — consolidated, moved, reworked, reblended — I found references to the Imperial going back to the 1940s when a Mexican company called A. Laluque y Cia was making it (using pretty much the exact same label), which says something for its longevity.

Colour – Light Gold

Strength – 38%

Nose – Mild, soft, fruity, not bad.  It has some olive oil and brine notes to it, a touch of red wine. Some light fruits – apples, watermelon, pears.  Gets weaker over time

Palate – Don’t expect much from 38%, you’re sure not getting it. It’s light, it’s watery, it’s nigh tasteless, and can be had neat easily — not just because of the low strength but because, like Spicoli, there’s so little of anything behind it all. Some pears, pineapple juice (much diluted), papaya, cucumber, a touch of citrus peel.  Caramel and sweetened chocolate.

Finish – Lacklustre, pretty much tasteless.  Light sweet sugar water infused with caramel and a sprinkling drip of molasses

Thoughts – Did people actually drink stuff like this as a “serious” rum, even forty years ago?  I guess it would perk up a cocktail without leaving anything of its own character behind, like a Cheshire’s smile, and that was the thing back then.  But it was created as a budget rum, and they sure got what they paid for, back then.

(74/100)

Fortin “Heroica” Paraguay Rum – Review

 1 Response »
Mar 022020
 

Every now and then we find some peculiar, almost completely unknown rum in some unlikely spot, and are struck by exactly how far flung and widespread the production of the spirit really is. I mean, if you aren’t a rumfest junkie or deep diver (and perhaps even if you are), can you recall much about Paraguayan rums?

Paraguay — one of two landlocked countries in South America (quick, name the other one) — is something of a newcomer on the international rum scene, and most of the rums they have made that are distributed abroad have only come on the scene in the last two decades — previously, just about the entire production was local, or regional. And according to some basic research, so far they have stuck with the traditional rons and not gone too far off the reservation. All that is now changing, as they begin to seek a space on the export shelf.

The Heroica we are looking at today is a rum created to take its place alongside its siblings the Black label, the Suave, and the lightly aged Anejos – it is named to commemorate the fallen heroes of the Battle of Piribebuy in August 1869 (part of the devastating Paraguayan War which that country eventually and decisively lost). Yet oddly, it is not mentioned on its website, and neither is either of the other two rums which won prizes in the International Rum Conference in 2015 and 2016.

Here’s what we know – made from rendered sugar cane juice (“honey”), fermented for 72 hours using wild yeast, column distilled, then aged in all kinds of barrels – American oak (ex-bourbon), cognac, Pedro Ximenez and also Marcuya “fruit of passion” wood from Paraguay. Once that’s done, the resultant rons are blended to form the final product. The age is currently unknown — I’ll update this paragraph if I get feedback from their marketing folks — but I’ll hazard a guess it’s medium…about 3-6 years. Little of this, by the way, is noted on the label, which only says it is a Paraguayan rum, commemorates the 1869 battle, is aged in oak vats and 40%. Wonderful. Clearly the word “disclosure” gets more lip service than real purchase over there.

All right, tasting notes. The nose begins with a standard “Cuban” profile – honey, caramel, citrus and faint molasses. These are leavened after some minutes by intriguingly deeper earthy and musky notes of damp soil and wet leaves, some salt and lighter fruits. But mostly it’s the first four — quite straightforward, not too complicated, an easy basket of soft and breathy vapours that cause no problems whatsoever.

The taste pretty much continues in that vein. It’s soft, it’s warm, it’s easy, it demands nothing, and provides a feather pillow for your taste buds. That might seem to be a disqualifier, but while it is to a certain extent simple, it also has enough edge and differences to make to display some character too. One can easily discern and separate honey, cherries in syrup, ice cream, salted nuts, citrus, molasses…underneath all that is the loamy sense of a damp, cool, leafy forest floor, both deep and sharp at the same time. There is a vague aftertaste of nuttiness and sour cream and bread, but this is relatively minor, adding little to the complexity of what’s on offer. And it finishes fast — soft, a quick whiff of toffee, nougat and candied oranges, and it’s gone.

In fine, there’s not much urgent vitality and shivering strength here, nothing to wow the socks off or blow the hair back. It lacks punch and vibrancy, is too easygoing to appeal to me (though clearly not to its adherents and national fans) and seems to want to play it safe within the overall ambit of Spanish style rons. Still, it exhibits more of interest than these remarks might suggest and I think the low strength might be key to understanding how it fails to excite the attention that it could get were it stronger, and those background tastes could come out more decisively.

Spanish-heritage-style rums from South and Central America all have a certain similarity, and while I don’t care for their light softness as much as I once did, I continue examining any new one that crosses my path in the hope of finding one that’ll rejuvenate my affection for their softer charms. This isn’t it, but just for the opportunity to dive into a new rum from a country that’s not renowned for rum and that has produced one we have not heard of before, I can’t say that trying this one was a waste of my time. Fortunately, I liked it enough, and for anyone who likes this kind of ron, I doubt they’d be disappointed in their turn.

(#706)(79/100)

Historical Background

Fortin dates from the post-1989 era and takes advantage of a change in legislation regarding alcohol at that time. From 1941 to 1989 the production and sale of alcohol (and spirits) was a state monopoly, run by the Paraguayan Alcohol Corporation in which the Government and producers both had stakes. Officially this was to rationalize standards, assign quotas, regulate competition and prevent tax evasion, but in reality it was to ensure the commercial elites went into business with the government to share in / siphon off the revenues. After Alfredo Stroessner (the last of a series of military jefes ruling since the 1930s) was toppled in 1989 the laws were relaxed and private industry began to revive.

Fortin was formed around 1993 as a sugar producer by Gustavo Díaz de Vivar, and although it started in Capiatá area to the immediate SE of the capital, Asunción, the company soon moved further east to the town of Piribebuy; after the sugar business took off, he and his son Javier Díaz de Vivar (the current president of Fortin) diversified into rum production with a multi-column still bolted onto the already existing sugar factory they had built. I have an outstanding email to them about their production methods over and above what this article provides (e.g., where does the cane and honey come from?) so an update may come if they respond.

Mad River PX Limited Edition Rum – Review

 2 Responses »
Feb 272020
 

It must be something intrinsic to the USA and their commercial distilling culture, that almost every distillery I’ve come across seems to like making ten different thing off their apparatus.  It’s as if they view a single point of focus, a single product line, as an anathema – a still must be multipurpose, and work to earn its keep by wringing the maximum different amount of spirits out of it.  And this leads to my oft-repeated remark that American distillers seem to like making whiskies, gins, vodkas and other stuff — and produce rum not because of real love for the spirit but as a sort of afterthought to round out the portfolio and provide some immediate cash flow while their hoped-for next Pappy is ageing.

Mad River out of Vermont is no exception to this. In fact, while originally thinking of starting a winery, they finally settled on getting a distillation setup to produce what they really wanted to make – a brandy. Yet, oddly, after sourcing their Muller still from Germany, the first thing off that still in 2013 was a rum, the First Run, and went on from there to make bourbon, rye, and other types of rum — including a silver American “Demerara” (so named probably because it’s made from Demerara sugar, and I have a feeling there’s a potential trademark violation accusation there somewhere if DDL ever hears about it)…and, of course, apple brandy.

The PX is one of their stable of rums, which also includes a Maple-Cask aged rum, the aforementioned First Run and a flavoured vanilla variant. The PX is a single-column-still distillate, aged in toasted and charred barrels, finished in Pedro Ximinez casks (not idea how long in any of these) and released at 46% ABV.  

These bare bones facts obscure a multitude of small issues. For one, they call it a “Demerara-based” rum and remark that the sugar they source is fair-trade certified, but what that means is that it’s a rum made with brown sugar of unstated provenance – if it came from Guyana, which is the only country which can sell a sugar with the word “Demerara” on it, “fair trade” would be an unnecessary statement. For me then, this rum skirts right on the edge of my personal belief idea that a rum should state its origins clearly, and should come from fresh-pressed juice, or molasses…not from sugar itself. The ageing is also never spelled out on the bottle or the website – not the ageing of the base rum, nor the duration of the finishing in PX. We have no idea what the complete outturn is, therefore grading the words “Limited Edition” is impossible. And so these niggling omissions in turn cast doubts (mine) on the “scrappy independent,” “we love what we do” origin story on their website, which I’ve learned the hard way to always regard with some skepticism.

But enough.  Let’s move on to the rum itself and what it tastes like, grade it on how it actually is. Is this a rum that’s up and coming, preparing to take its place as one of the USA’s unsung heroes, a nimble fast-moving upstart ready to take on all comers and make the Caribbean producers look anxiously to their nethers?

Not quite…though it is interesting.  It starts off on the nose with woodchips, sawdust, glue, and old books in a musty library. The fruits start in the background and then slowly gather strength – these are sweet prunes and ripe peaches for the most part, leavened with vanilla, blancmange, some nuttiness and cereals, figs, cloves and raw damp tobacco leaves. The odd thing about it is that it starts nicely but fades away really quickly, so its evanescence is a disappointment — just as I’m coming to grips with it, it vanishes like it’s middle name is Cheshire.

The palate is also somewhat disappointing. The initial tastes are all there – dark fruits, raisins, prunes — but they’re thin and green, not really very precise or dialled-in, more like a mishmash of poorly coordinated soft stuff thrown at a wall. There’s also coffee grounds, tobacco and dark bitter chocolate, more cloves, and in this respect it reminds me a lot of the Dictador 20 or their Best of 1977 – except that it seems lighter, and drier, not quite as polished. As for the finish, that’s simply underwhelming — short and indeterminate, almost indifferent. There’s some tobacco, pancake syrup, vague fruits, smoke, maple sugar, all wispy and vague, here one second and gone the next.

The PX influence is noticeable in the fruitiness, nuttiness and some of the drier aspects of the rum — beyond that, I can’t say there’s much to enthuse. The nose is clearly the best part of the experience, yet even with that, it’s not the sort of rum that encourages sedate evening sipping while watching the sun  go down and discussing the nature of the rumiverse. Part of that is the way the balance feels off, and the tastes and aromas don’t really pop, or mesh particularly well. You’re left feeling this is an essay in the craft, with a few interesting flavours that ultimately fail to cohere, leaving a muddled experience you don’t know what to do with when it’s done. Hardly enough for an unqualified recommendation.

(#705)(76/100)

Other Notes:

Opinion

My point about the jumping all over the spirits-production map, making various different spirits and not settling on one, is merely an observation, not a criticism; and not meant to diss a self-evident enthusiasm for the work, or the commercial realities all such little businesses in the USA must overcome.  After all, the Caribbean rum producers are single-mindedly focused on rums because they started form a base of sugar and molasses which were produced right there, and moved on from that point. American distillers mostly lack this geographic-agricultural advantage. Too, being a single-product producer carries risk: money is tied up in this thing and if sales lag, the enterprise could founder – so the incentive to spread that risk by making several products which can all sell to different market segments, is great.  But what it also does is diversify expertise – and the long, tedious, kaizen-like approach to learning and experimentation and gradual increase in knowledge and skill and quality of the one product they’ve hung their hat on – the way, for example, Mhoba’s founder tinkered for ages to get his stuff right – is missing.

That’s very likely why I have, so far, not seen much in the American rum industry to enthuse me. The rums most make are competent and occasionally interesting, yet don’t wow my socks off (at least, not yet). My experience thus far has been that those who go the whole hog and deal with rum as their primary spirit — not as some kind of adjunct —  tend to do better qualitatively than those who try to do too much. Privateer is one such, Montanya is another, Richland and Pritchards are always intriguing, and there are more.  But I have a feeling that if the Law of Mediocrity holds true, then the low to middling quality of all those American rums that have crossed my path over the last ten years (mostly by pure happenstance) define the majority of rums made there; and the companies I have named with products that really make a splash, are the outliers, the leading edges of the bell curve. Only time will tell if that feeling is accurate.

Doctor Bird Jamaican Rum – Review

 4 Responses »
Feb 192020
 

The strangely named Doctor Bird rum is another company’s response to Smith and Cross, Rum Fire  and the Stolen Overproof rum. These are all made or released in the USA (Stolen hails from New Zealand but its rum business is primarily in the US), but the rums themselves come from Jamaica, and there the similarity sort of breaks down, for the Doctor Bird is one of the few from Worthy Park — one of the New Jamaicans which has quietly been gaining its own accolades over the last few years — and not from Hampden or Monymusk or Longpond or Appleton.

The quirky Detroit-based Two James Distillery — whose staff include, variously, an ex-guitar-maker, ex-EMT, ex-Marine and ex-photographer and who state openly and tongue-in-cheek that they have no problems with people stalking them on social media — is a full-fledged distillery, with a 500-gallon (1892 liter) pot still leading the charge.  But while they produce gin, rye whiskey, bourbon and vodka on that still, it’s really irrelevant here because – again, like Stolen – they didn’t bother to make any rum themselves but imported some barrels from Worthy Park. This is a departure from most American distillers styling themselves rum makers, many of whom seem to think that if they have a still they can produce anything (and are at pains to demonstrate it), but few of whom ever think of buying another country’s spirit as Stolen and Two James have.

That aside, moving on: Worthy Park you say?  Okay. What else? Pot still, of course, 50% ABV, so that part is good.  Hay yellow. It’s finished in moscatel sherry casks, and that kinda-sorta bothers me, since I retain bad-tempered memories of an over-finished Legendario that was well-nigh undrinkable because of it – though here, given the zero reading on a hydrometer, it’s more likely the finishing was a short one, and not in wet casks.

Certainly the sherry influence seemed to be AWOL on initial sniffing, because my first dumbfounded note-to-self was wtf is this? Salt wax bomb just went off in the glass. Sharp funk is squirting left and right, acetones, furniture polish, rotting bananas, a deep dumpster dive behind an all night take-out joint. Harshly, greasily pungent is as good as any to describe the experience. Oh and that’s just for openers. It gives you kippers and saltfish, the sweet salt of olive oil, varnish, paint thinner. Thank God the fruits come in to save the show: sharp nettlesome, stabbing, tart unripe green bastards, to be sure – gooseberries, five finger, green mangoes, soursop, apples, all nose-puckering and outright rude.  But overall the sensation that remains on the nose is the brine and rotting fruits, and I confess to not having been this startled by a rum since my initial encounter with the clairins and the Paranubes. 

Thankfully, much of the violence which characterizes the nose disappears upon a cautious tasting, transmuted by some obscure alchemy into basic drinkability.  It stays sharp, but now things converge to a sort of balance of sweet and salt (not too much of either), crisp and more fruity than before. There’s wood chips, sawdust, varnish, glue, retreating to a respectable distance. Sweet soya sauce, vegetable soup, dill and ginger, gherkins in a sweet vinegar, followed by a parade of crisp fruitiness. Pineapple, lemon peel, gooseberries, green apples, all riper than the nose had suggested they might be, and the finish, relatively swift, is less than I would have expected — and simpler — given the stabbing attack of the nose.  It provides salt, raisins, the citric spiciness of cumin and dill, exhaled some last fruity notes and then disappears.

Well now, what to make of this? If, as they say, it was finished in a sherry cask, all I can say is too little of that made it through. The light sweet muskiness is there, just stays too far in the background to be considered anything but a very minor influence, and aside from some fruity notes (which could just as easily come from the rum’s own esters), the sherry didn’t habla. Maybe it’s because those Jamaican rowdies from the backdam kicked down the door and stomped it flat, who knows? The strength is perfect for what it is – stronger, and morgues might have filled up with expired rum drinkers, but weaker might not have exhibited quite as much badass.

I think the challenge with the rum, for people now getting into Jamaicans (especially the New ones, who like their pot stills and funky junk dialled up to “11” ) might be to get past the aromas, the nose, and how that impacts what is tasted (a good example of how polarizing the rum is, is to check out rumratings’ comments, and those on Tarquin’s sterling reddit review. This is a rum that needs to be tried carefully because to the unprepared it might just hit them between the eyes like a Louisville Slugger. Personally I think a little more ageing or a little more finishing might have been nice, just to round things out and sand the rough edges off a shade more – this is, after all, not even a six year old rum, but a blend of pot still rums of which a 6YO is the oldest. And those high-funk, ester-sporting bad boys need careful handling to reach their full potential. 

The Jamaicans have been getting so much good press of late – especially Hampden and WP – but the peculiarity of this fame is that it has led to the belief that anyone can just buy a barrel or ten from them, bottle the result and voila! – instant sold-out. Yeah, but no. Not quite. Not always. And no, not here.

(#703)(83/100)

Other Notes

  • “Doctor Bird” is not a person, and is not supposed to be “Dr. Bird.” It is, in fact, the national bird of Jamaica, a swallow-tail humming bird, only found there. Folklore has it that it was named because of the resemblance of its black crest and long bifurcated tail to the top hat and tails worn by country doctors back in the old days.
  • Big hat tip to Cecil Ramotar, ex-QC part-time rum-junkie, who made sure I got a sample of the rum to try.

Rhea Distillers Gold Rum – Review

 No Responses »
Jan 302020
 

India is one of these countries that makes a lot of rum but is not reknowned for it — and if you doubt that, name five Indian rums, quick.  Aside from a few global brands like Amrut (who are more into whiskies but also dabbled in rum with the Old Port Deluxe and the Two Indies rums) rum makers from there seem, for the moment, quite happy to sell into their internal or regional markets and eschew going abroad, and are equally indifferent to the foreign rum festival circuit where perhaps they could get more exposure or distribution deals. Perhaps being located in the most populous region of the earth, they don’t need to. The market is literally right there for them.

One such product from India came across my radar the other day: named Rhea Gold Rum, it’s made in Goa on the west coast of the subcontinent, and I can truthfully say I knew nothing about it when I tried it, so for reasons that will become clear, let me run you straight past through the tasting notes before going on.

Light amber in colour and bottled at 43%, it certainly did not nose like your favoured Caribbean rum.  It smelled initially of congealed honey and beeswax left to rest in an old unaired cupboard for six months – that same dusty, semi-sweet waxy and plastic odour was the most evident thing about it. Letting it rest produced additional aromas of brine, olives and ripe mangoes in a pepper sauce.  Faint vanilla and caramel – was this perhaps made from jaggery, or added to after the fact? Salty cashew nuts, fruit loops cereal and that was most or less it – a fairly heavy, dusky scent, darkly sweet.

The palate continued that deep profile of rich and nearly overripe mangoes — big, soft, yellow and juicy, just on the edge of turning mushy.  Some tastes of pears, papayas, peaches, but not as sweet, accompanied by vanilla and nuttiness…but overall, the cloying thickness of overripe fruits became gradually dominating, even at that relatively tame strength, almost overpowering all others. There was no subtlety here, just a pillow fight. Finish was too faint and syrupy (in taste not in texture) to be interesting in any meaningful way.  It has some fruit, some salt caramel, it finishes and that’s pretty much it.

In my original written notes I opined that this is a spiced or added-to rum — such things are, after all, not unknown in India.  But in point of fact, it reminded me more strongly of the guava-based “rum” from Cuba called the Guyabita del Pinar, with which it seems to share kinship from half a world away, without being quite as good.

As it turns out, that wasn’t far off the mark. The company that makes it – Rhea Distillers – is much more famous (especially in Goa) for making variations of the local spiced alcoholic spirit based on cashews, or sometimes, coconut milk.  Called feni, it is the most popular tipple in the region, a softer, easier cousin to clairins, somewhat akin to grogues though made from fruit, not came — and is, as an aside, subject to a GI in its own right.

The Gold Rum was made from sugar cane juice according to the site and that makes it a  “real” rum – still, bearing in mind the priorities and main products of the company, the question of why it tastes so much of cashews is not hard to guess (nothing is written anywhere on the web page about production methods, except that cane spirit is the base).  Moreover, in those competitions where it was entered (ISWC 2018 and World Rum Awards 2018), it won prizes in the ‘flavoured’ or ‘spiced’ categories – not that of a straight product.

What else? Well, the front label wasn’t very helpful; the back label says, among other things, that it is aged in oak barrels without subsequent filtration for about three years and consists of “rum distillate”, water, E150a colouring, and without additional aromatics or artificial additives (the rest is health advisories, distribution and manufacturer data, shelf life and storage instructions). Well, I don’t know: it may not have any artificial additives, but it sure had something – maybe it was natural additives, like actual cashew fruit or macerate.

The website of the company also lacked any serious data, on either the product or the company background, but whatever the case and however they made it, this is definitely a spiced rum, and for me, not a very good one – perhaps a native of Goa who is used to the local drinks and buys the ubiquitous feni on the street would like it more than I did. Rhea  might be serving a captive market of millions but that’s hardly an endorsement of intrinsic quality or unique production style – or, in this case, of taste.  I found the Rhea unsatisfactory as a sipper, dominated by too few strong and oversweet tastes, and not a drink I could mix easily into any standard cocktail to showcase what aspects of it were more successful.  In short, not my thing.

(#697)(72/100)

Opinion

Full disclosure: I’m not really a fan of spiced rums, believing there’s more than enough good and unspiced stuff out there for me not to bother with rums that are so single mindedly flavoured to the point of drowning out subtler nuances of ageing and terroire…the “real” rum taste, which I prefer. So in a way it was good that I tasted it without knowing what it was. You really did get my unvarnished opinion on the rum, and that was also why I wrote the review that way.

Four Bells Finest Old Navy Rum (1970-1980s)

 4 Responses »
Jan 262020
 

Rumaniacs Review #109 | 0696

It may be called a Navy rum but the label is quite clear that it’s a “Product of Guyana” so perhaps what they were doing is channelling the Pussers rums from forty years later, which also and similarly restricted themselves to one component of the navy rum recipe. The British maritime moniker has always been a rather plastic concept – as an example, I recall reading that they also sourced rums from Australia for their blend at one point – so perhaps, as long as it was sold and served to the Navy, it was allowed the title. Or maybe it’s just canny marketing of an un-trademarked title, which is meant to describe a style of rum as it was commonly understood back then.

It’s unclear when this particular rum was first introduced, as references are (unsurprisingly) scarce. It was certainly available during the 1970s, which is the earliest to which I’ve managed to date this specific bottle based on label inclusions. One gentleman commented on the FRP’s review “This was the Rum issued to all ships up until the demise of the Merchant Navy (British Merchant Marine) in 1987. We didn’t receive a tot of rum like the Royal Navy, instead we had our own-run bars (officers’ bar, crew bar). The label with the bells was changed sometime in the early/mid 80’s to a brown coloured label with a sailing ship.” Based on some auction listings I’ve seen, there are several different variations of the label, but I think it is safe to say that this red one dates back from the late 1970s, early 1980s at the latest.

An older label: note the HMS Challis under the bells, which I was unable to trace

Challis, Stern & Co. was a spirits wholesaler out of London that was incorporated back in 1924 –  like many other small companies we have met in these reviews, they dabbled in occasional bottlings of rum to round out their wholsesaling business, and were making Four Bells rum since the 1960s at least (I saw a label on Pete’s Rum Pages with “product of British Guiana” on the label, as well as a white from post-independence times), and in all cases they used exclusively Guyanese stock. There are glancing references to an evolution of the rum in the 1980s primarily based on how the labels looked and the auctioneers’ info listings – but it seems clear that by then it was in trouble as it ceased trading in 1989 and were taken over in 1991 by the Jackson family who run wine dealers Jackson Nugent Vintners, and they then wrapped it up without fuss or fanfare in 2006 (Challis had been classified as “dormant” for their entire tenure). It remains unclear why they bothered acquiring it unless it was to gain control of some tangible or intangible asset in which they were interested (I have an email to them to check).

Colour – Amber

Strength – 42.9% (75 proof old-style)

A “half” of Four Bells, what Guyanese would call a “flattie”. Fits nicely into a hip pocket

Nose – Quite definitely a Guyanese rum, though with odd bits here and there. Caramel, salt, butter, rye or sourdough bread with a touch of molasses and anise and flowers and fruits, none of which is very dominant. Prunes, dates, overripe cherries and the musky softness of fried bananas.  Also pencil shavings and sawdust at the back end.

Palate – Dry, with a most peculiar aroma of sweet rubber.  I know how that sounds, but I like it anyway, because there was a certain richness to the whole experience.  Sweet red wine notes, backed up with caramel, dark chocolate, nougat and nuts. Quite a solid texture on the tongue, slightly sweet and rounded and without any bitterness of oak (the age is unknown).

Finish – Short and dry, but enjoyable.  Mostly caramel, toffee, sawdust and pencil shavings,

If I had to guess, I’d say this was an Enmore or the French Savalle still.  Be that as it may, it goes up well against modern standard-strength DDL rums because it presents as very restrained and toned down, without every losing sight of the fact that it’s a rum.  Nowadays of course, you can only get a bottle from old salts, old cellars, grandfathers or auctions, but if you find one, it’s not a bad buy.

(81/100)

Other Notes

  • Taken literally, the “four bells” name is an interesting one. In British Navy tradition, the strikes of a ship’s bell were not aligned with the hour. Instead, there were eight bells, one for each half-hour of a four-hour watch – four bells is therefore halfway through any one of the Middle, Morning, Forenoon, Afternoon, Dog or First watches (good that someone knew this, because eight bells would have been an unfortunate term to use for a rum, being used as it was to denote end of watch” or a funeral). All that said, the design of the four bells on the label could equally be representative of four founders, or be something more festive, so maybe this whole paragraph is an aside that indulges my love of historical background.
  • Proof and ABV – In 1969 the UK government created the Metrication Board to promote and establish metrification in Britain, generally on a voluntary basis. In 1978 government policy shifted, and they made it mandatory in certain sectors. In 1980 that policy flip-flopped again to revert to a voluntary basis, and the Board was abolished, though by this date just about all rum labels had ABV and the proof system fell into disuse – and essentially, this allows dating of UK labels to be done within some broad ranges.

Saint Benevolence Haitian Clairin – Review

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Jan 132020
 

Photo (c) ModernBarCart.com

“White cane spirits are having a moment,” wrote Josh Miller of Inu a Kena in naming the Saint Benevolence clairin one of his top rums of 2019.  He was spot on about that and I’ve felt the same way about white rums in general and clairins in particular ever since I had the good fortune to try the Sajous in Paris back in 2014 and had my hair blown back and into next week – so much so that I didn’t just make one list of 21 good white rums, but a second one for good measure (and am gathering material for a third).

Given that Velier’s involvement has raised the profile of clairins so much, it’s surprising that one with the avowed intention of ploughing back all its profits into the community where it is made (see “other notes”, below) does not have more of a mental footprint in people’s minds.  That might be because for the most part it seems to be marketed in the USA (home of far too few rum blogs), whence its founders Chase and Calvin Babcock hail – and indeed, the first online write ups (from Josh himself, and Paul Senft on Got Rum), also stemmed from there.  Still, it is moving across to Europe as well, and Indy and Jazz Singh of the UK-based Skylark Spirits, couldn’t contain their glee at providing something to a ‘Caner Party in 2019 which we had not seen before and threatening dire violence if it was not tried right then and there.

They could well smile, because the pale yellow 50% “white” rum was an aromatic beefcake that melded a barroom brawler with a civilized Martinique white in a way that we had not seen before. It started rough and ready, true, with fierce and pungent aromas of wax, brine, acetones, and olives biffing the schnozz, and it flexed its unaged nature quite clearly and unapologetically.  There was a sprightly line of citrus/white sugar running through it that was pleasing, and after a while I could sense the sharpness of green apples, wasabi, unripe bananas, soursop mixing it up with softer scents of guavas and vanilla. Every now and then the salty, earthy notes popped back up as if to say “I exist!” and overall, the nose was excellent.

Unlike the overpowering strut of the Velier clairins, the taste here was quite restrained and less elemental, even at 50% ABV.  In fact, it almost seemed light, initially presenting a nice crisp series of sugar-water and lemon notes, interspersed with salted cucumber slices in sweet apple vinegar (and a pimento or two thrown in for kick).  Mostly it was crisp fruits from there – green grapes, red currants, soursop, unripe pears, and it reminded me of nothing so much as the laid back easiness of the Cabo Verde grogues, yet without ever losing a bit of its bad boy character, the way you can always spot a thug even if he’s in a tux, know what I mean?  Finish handled itself well – salt and sweet, some tomatoes (!!), a little cigarette tar, but mostly it was sugar water and pears and light fruits, a soft and easy landing after some of the aggro it presented earlier.  

All in all, really interesting, though perhaps not to everyone’s taste – it is, admittedly, something of a challenge to sample if one is not prepared for its rough and ready charms. It may best be used as a mixer, and indeed, Josh did remark it would work best in a ‘Ti Punch or Daiquiri.  He said it would make “for a fresh take on an old favorite”, and I can’t think of a better phrase to describe not just the cocktails one could make with it, but the rum as a whole. It lends richness and variety to the scope of what Haitian clairins can be.

(#692)(84/100)

Other Notes

  • The source of the clairin is the area around Saint Michel de l’Attalaye, which is the second largest city in Haiti, and located in the central north of the country. There, sugar cane fields surround and supply the Dorcinvil Distillery, a third-generation family operation employing organic agricultural practices free from herbicides, pesticides and other chemicals. The cane itself is a blend of several different varieties: Cristalline, Madame Meuze, Farine France and 24/14. After harvesting and crushing, the juice is fermented with wild yeasts for five to seven days, then run through a handmade Creole copper pot still, and bottled as is (I suspect there may be minor filtration to remove sediments or occlusions). It is unclear whether it is left to stand and rest for a bit, but my bottle wasn’t pure white but a very faint yellow, so the supposition is not an entirely idle one.
  • The company also produces a blended pot-column still Caribbean five year old rum I have not tried, made from from Barbados molasses and cane juice syrup from the Dominican republic
  • Charity Work: [adapted from Inu A Kena and the company website] Saint Benevolence rum is made by Calvin Babcock, who co-founded Living Hope Haiti, a charity providing educational, medical, and economic services in St Michel de Attalaye in Northern Haiti.  He works with his son Chase, the other half of the team. Along with their partners on the ground in St Michel de Attalaye, Living Hope Haiti (LHH) has built five elementary schools, four churches, an orphanage, a medical clinic, and funded other critically necessary infrastructure including bridges and water wells. They also provide three million meals per year to those in need. The work of LHH is almost entirely funded by the Babcock family, but with the introduction of Saint Benevolence, a new funding stream has come online. Besides LHH, Saint Benevolence funds two additional charities: Innovating Health International (IHI) and Ti Kay. IHI is focused on treating chronic diseases and addressing women’s health issues in Haiti and other developing countries, while Ti Kay is focused on providing ongoing TB and HIV care.  Since 100% of the profits of the rum go straight back to the community of origin, this is certainly a rum worth buying to support such efforts, though of course you’re also getting quite a good and unique white rum for the price.

Casino 50⁰ Hungarian “Rum” – Review

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Dec 262019
 

Part of the problem with this “rum” is that the bottle itself doesn’t say who made it (the notations refer to the “Budapest Liquor Industry” and “Product of Hungary”) – after some sleuthing around I tracked it down to a company called Zwack, which is famed in the country for its high-alcohol herbal bitters called Unicum (one of the national drinks of Hungary), and a 60% once-it-was-a-rum-but-no-longer called Portorico, which is widely used for baking (like Stroh). Unfortunately its website doesn’t mention the Casino or have a picture, but since I located a Casino bottle label with Zwack printed on it, that cleared things up.

Figuring out what’s in it was harder, and here I drew a blank.  My thinking, however went like this: eastern European countries were famed – or at least renowned – for their inländer (domestic) rums, which were usually ethanol or neutral alcohol that had spices and infusions added to them. Stroh, the Badel Domaci from Croatia and the Tuzemak from Czechoslovakia, and any amount of verschnitts from Germany (Flensburg in particular) followed this pattern, and Zwack itself as a company was noted for its work with alcohols and herbal infusions.  So even though I know little about Zwack’s production specifically — and I was told that some inländer producers are now importing bulk rum produced in the Caribbean — I assume they followed this trend of manufacture generally. That said, I can’t say with assurance whether the Casino was made from molasses or beets, though I suspect it’s the latter.

If we accept these data points, then of course the Casino is not, by all current definitions, a rum, and in point of fact, the entry might just as easily be listed in the Rumaniacs page since this version is no longer being made — the word “rum” was either replaced by “room” or dropped completely from the label when Hungary joined the EU in 2004, and that suggests a manufacture for the product I tasted of around 1988-2003 which actually makes it a heritage rum entry, but what the hell.

Tasting notes, then…

The nose is firm and distinct – the 50% ABV strength helps there, of course –  and quite sweet, almost like a Tokaji. Notes of brown sugar, black tea, and what stays the longest in both nostrils and memory is the sweet notes of gummi bears and lollipops and bubble gum.  There’s other more fruity aromas as well – prunes, rip apricots, peaches, in syrup, some orange peel and chocolate with rum in the centre; as it hangs around it gets flowery and perfumed. Quite a lot going on here, but in terms of a rum profile, not really – it’s all additive-derived, not a genuine rum note in sight.

Palate follows the theme of a spice driven rum with a better-than-usual strength: dry, crisp and quite sweet.  Candied oranges, icing sugar, ginger, no caramel or molasses notes here. It’s spiced for sure, but reasonably well done, and if tasted blind I’d suggest you might think it was a low-rent mid-ester-level Jamaican without the rubber and salt.  The finish is nowhere near to the level of either the nose or the taste – short, dry, harsh, unrelieved by any serious aromas or closing notes over and beyond sweet candies, chocolate oranges and light flowers, plus maybe a hint of cinnamon. 

The funny thing is, I quite liked it.  Not as a sipping rum – its artificiality is way to evident for that – but as a sweet dessert thing to have with or dribble into an ice cream dunked into a double espresso…oh yeah. It’s fine for that.  Unfortunately, not for much else.

(#687)(72/100)

  • My thanks to Tamas Gabor and Gergő Muráth who helped me with the background and research sections.
  • A hydrometer tested this at 46.77% ABV – that works out to about 15g/L additives
  • No information is available on how old the distillate might have been, if it even was aged at all.

Badel Domaci Croatian “Rum” – Review

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Dec 222019
 

It’s been a long time since I’ve bothered to review a rum that isn’t – the Stroh comes to mind, the Czech Tuzemak, or the Mekhong from Thailand. I don’t really mind – these things are lonely, and need a home, need a review, so why not with us? It should also be noted that this product from Eastern Europe is not meant to be a drinking spirit, but one to add to teas and used in cooking, almost unknown outside the Balkans.

The Domaci – the “c” is pronounced “ch” and the word means “Domestic” – is not a spiced rum (i.e.,a rum with spices added), more like the reverse: a spiced concoction of some kind that has rum (or an essence of rum, whatever that might be) added to it. The Ultimate Rum Guide remarks it is “a spirit based on a special recipe and flavored with an extract of Rum. Its amazing aroma makes it a popular addition to many dishes.” Yeah, okay.  If it was a German thing I’d call it an inländer rum, or verschnitt.

Badel 1862, the company that makes it, is an alcoholic beverages company formed in the waning days of the Austro-Hungarian empire, headquartered in Zagreb (Croatia) and still chugging along, they make mostly regional spirits like brandies, vodkas and gins, while simultaneously acting as a distributor for international brands like Bacardi.  As part of the approval for their accession to the EU, they had to rename many of the spirits they were making which were not genuine: “rum” had to be changed to “room” and brandy became “bratsky;” so this provides a convenient dating regime – if your bottle says “room” then it was made after 2013. This one says “rum”, so it was made before.

Unsurprisingly it’s mostly for sale in the Balkans — Bosnia-Herzegovina, Croatia, Serbia, with outliers in Germany — and has made exactly zero impact on the greater rum drinking public in the West.  Wes briefly touched on it with a review of another Croatian product, the Maraska “Room” (similar issues with naming — the EU declined to allow it to be called “rum”), but both the Maraska and the Badel are made the same way. Since I knew none of this when initially tasting the thing, all I was aware of was its puling strength (35%) and its colour (yellow) and went on from there.  

Nose first.  Nope, not my cup of tea.  It reminded me of an eggnog Grandma Caner had made for me once, chock full of ethanol, nutmeg, cumin and cinnamon.  Also sour cream, strawberries, green grapes, and a raft sweet breakfast spices tossed in with the casual abandon of a louche rake distributing his questionable favours. It smelled thin and sweet and lacked any kind of “rumminess” altogether.

Palate? No relief here for the rumistas, though plenty of joy for the sweet toothed. I mean, anyone with even a bit of experience with rums would see that it’s a doctored mess thrown like bread to the masses who know no better, and lasting long enough (over a hundred years, remember) to become a local institution defended with becoming zealotry as “traditional”.  Ethanol, soda pop, fantas and again, bags and bags of spices (nutmeg, cloves and cinnamon for the most part). Vague, meek and mild, with the slightest twinge of sharpness, leading to a short, light and fruity finish of no real distinction

I wrote rather impatiently in my notes “Weak nonsense…but okay, it’s not meant to be a rum, right?” Maybe, but that might let this local Eastern European plonk off the hook.  It used to be called rum, was noted as being domestic, but frankly, they should have named it something else entirely, created its own unique category, rather than associate it with a more rigorously defined spirit with a long tradition of its own. 

There are 40% and 60% variations of this thing floating around and one day if I’m in the neighborhood I might try them. The important thing is that I know what it is, and by writing this essay and you reading it, now, so do you.  Feel free to try it if it ever crosses your path, but know what it is you’re getting, and what it’s good for.

(#686)(65/100)

Ron Carlos Caribbean Style Rum “Light Dry” – Review

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Dec 112019
 

Last time ‘round we looked at the Ron Carlos Caribbean Style Rum “Black”, which I dismissed with a snort of derision – it was too simple, too weak, and had nothing of any substance to really recommend it, unless all you were looking for is a jolt of something alcoholic in your coffee (and were curious about who Carlos was).  It’s not often I find a product about which I can find almost nothing good to say except that “It’s a rum.” Here’s one made by the same company as the Black, in the same aggressive we-aim-for-the-low bar vein, and if you can believe it, it has even less character than its brown sibling. There are days I weep for the species.

Briefly: this is another rum from Florida Caribbean Distillers, which have several distilleries under their portfolio, sell bulk rums and neutral alcohol around the world, and have a large portfolio of low tier spirits for supermarkets, cruise ships, duty free shops and non-discriminating consumers. It’s column distilled, filtered and meant to take on the Bacardi Superior (yeah, good luck) – I’ve been unable to ascertain if it was aged, but I suspect it has, just to take off some of the rough edges, though they could just as easily have tarted it up some for the same effect.

Anyway, I ran it into my glass at a bar in Toronto — where I traded one of my gems to the cheerfully helpful and knowledgeable bartender, for some ten or so glasses of stuff I was curious about in the other direction (he could not believe some of the cheapos I was asking to try) — and this was quite the epic fail. It smelled of ethanol and vanilla on the open – how’s that for a poor start? – light brine, bananas, and very little fruitiness of any kind aside from the dream of some poor citrus that wandered in and got lost.  Sugar water and watermelon could be discerned, and there was a cold and harsh metallic note in there, that was like licking a penny and about as pleasant.

The rum was standard strength (40%), so it came as little surprise that the palate was very light, verging on airy – one burp and it was gone forever.  Faintly sweet, smooth, warm, vaguely fruity, and again those minerally metallic notes could be sensed, reminding me of an empty tin can that once held peaches in syrup and had been left to dry.  Further notes of vanilla, a single cherry and that was that, closing up shop with a finish that breathed once and died on the floor. No, really, that was it.

I am not, thus far, a fan of anything FCD have created (Noxx and Dunn 2-4-5 succeeded because single individuals with some experience and love for the subject were involved, I suggest, as they were not on Ron Carlos). You can excuse it all you want by saying it’s meant to be a low rent mixer, but when I can easily find an unaged white rum with ten times more character which would wake up – nay, turbo-charge – any cocktail I want to chuck it in, and at around the same price point…well, the argument falls down for me. I could pay twice as much for one of those and still get a better drink, a more enjoyable experience.

Of course, in this line of “work” I’ve tried a lot of white rums.  Aged, unaged, filtered, pure, dosed, mixers, neaters, overproofs, underproofs, popskulls and smoothies, I’ve tried them from just about everywhere, made in all kinds of ways.  Few strike me as unexciting as this one, or made with such indifference, with such rankly pecuniary motives. The Ron Carlos Caribbean Style Light Dry rum is so paper thin, so flat, so devoid of character or flair, or of anything that might make us want to drink it, it might as well be transparent.  Oh wait, hang on a minute….

(#683)(68/100)

Other Notes

  • This rum is now called Ron Carlos “Silver”
  • Production is, as of 2018, in Puerto Rico, in the Caribe Distillery (which is owned by FCD) – I think this one was made in Florida, though.
  • Molasses based, multi-column distilled, charcoal filtered.

Ron Carlos Caribbean Style Rum “Black” – Review

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Dec 082019
 

If you want to know why American supermarket rums (sometimes called “value rums” which is two lies at once) get such short shrift from so many rum folks, one like this is enough to explain the general indifference. It’s milquetoast, vague, with not a single point of interest, and that’s including the equally lackluster promotion that surrounds it.

Let’s start at the beginning.  What is it, who makes it, where’s it from? We must begin with the label, which unfortunately just makes me want to cringe.  No really. 

For starters, it’s noted as a “Caribbean Style rum”. That’s about as useful as perfumery to a hog, as Tolstoy once remarked. Clearly the makers assume a level of ignorance of their customer base that is off the scale, since exactly what is that?  Even Dave Broom in his seminal book “Rum” where he addressed that very question, backed away in horror at lumping all rums from the region together as “Caribbean.” So, we talking Guyana, Cuban, French Island, Jamaican, Barbadian? Nope. Won’t work. Useless.

Next word: “Black”. Baby Rum Jesus help us.  Long discredited as a way to classify rum, and if you are curious as to why, I refer you to Matt’s takedown of the matter, and anyway – the rum isn’t black, but dark brown.  Then “A smooth Caribbean flavour with a distinctive taste for every palate.” Clearly we’re living back in Henry Ford’s time, where you can have any taste you want as long as it’s black.  The irony of the statement is compounded by the fact that if it’s really distinctive, it cannot by definition appeal to every palate. 

About the only thing we can take as a reasonable fact is the bottom part, where we see the rum is bottled by the “Ron Carlos Company de Licores, Auburndale Florida.”.  Excellent. Who’re they? Google it and you’ll be directed to Florida Caribbean Distillers which is a massive industrial facility producing 188 proof near-neutral spirit (from various sources including cane) and reselling as bulk that around the world. And if the company name sounds familiar, it should be – this is the same multi-column-still factory contracted to make the Noxx & Dunn 2-4-5 Florida and the Florida Old Reserve rum I wrote about a year or two back.

Clearly this does less than enthuse me, but the Caner is nothing if not moronically persistent in the face of absurdity, so I gird up my loins and hoist my trusty glass and take one for the team so that you lot won’t have to.

It starts off in unspectacular fashion with very light caramel, chocolate, coffee and flambeed bananas.  Some molasses pokes its head up like a gopher scanning for predators, then disappears, and there’s some citrus chittering waway in the background, too faint to make any kind of statement or balance off the thicker aromas in any significant way.  You can sorta kinda sense some bubble gum and soda pop, sweet and fleeting, and that’s about it. About par for a 40% column still rum, to be honest.

The palate sinks the rum further.  Oh, it’s so bad, so weak, so thin, so forgettable. All the notes from the nose prance and clump around with cement overshoes and no balance – chocolate, coffee, nougat, caramel, molasses and some raisins, and after a few hours (here’s where I started to reach out in desperation) some kiwi fruit and papayas. It’s a near neutral, all-neutered spirit, and whether they aged it or not is irrelevant, really – it’s just plain boring. As for the finish, well, it’s finished.  It’s so faint as to be nonexistent, and I’m at a loss to tell you what it is I just had.  

There’s something going on here under the hood – I think.  It’s really a question of whether you’re sensitive enough to spot it and then, if you scale that hurdle, can identify what it is you got, ‘cause this sucker isn’t giving up anything easy.  You’ll strain long and hard to make this rum wannabe surrender its unexceptional secrets, and frankly, I don’t think it has much to give up in the first place (except maybe a dash of alcohol into a cheap punch). Even if you’re on a budget, you can find better for the same price, and as for me, if I was in a bar this was all they had, I’d pay ‘em to make me not drink it.

(#682)(72/100)

Other notes

  • On proof66, in a 2018 comment, it notes that “All Ron Carlos Rums now are being made in Puerto Rico by Club Caribe Distllers and bottled in Florida.” The poster opined that they’re better now than they were, and give Bacardi a run for its money.  I chose to doubt that. 
  • As a point of interest, FCD controls the Caribe Distillery. Their primary market for rums is cruise lines, duty free shops, bulk sales elsewhere and contract rum creation (like Scheer does), alongside many other distilled spirits and brands.
  • Given the absence of current references to the Black rum reviewed here, it’s possible that it morphed into the “Dark” and was further rebranded into the “Gold”, but evidence is somewhat lacking. I still have not been able to ascertain whether it’s been aged, but from the profile, I would suggest maybe one or two years.
  • Neutral alcohol, neutral spirits spirits, or rectified spirits, are generally  considered to be alcohol at 95% ABV or greater.
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