Smuggler’s Cove Dark Rum – Review

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Aug 182010
 

Publicity Photo (c) RockSpirits.ca

First posted 18 August 2010 on Liquorature.

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

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

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

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

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

(#033)(Unscored)

Other Notes

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

Kraken Black Spiced Rum – Review

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Jun 272010
 

 

First posted 27 June 2010 on Liquorature.

(#027)(Unscored)

Overproofed, overpriced, overrated.

***

Kraken Black — the selection for the June 2010 Book Club session — is a victory of advertising over the reality of what it is, of style over substance for those who are ok with it, a low-to-middling value (~$28 Can) wrapped up in a presentation that would have you believe the price is an undiscovered steal.  A lot of people are going to drink this thing, wax loquacious at the spice, admire the darkness and say “wow!” I’m afraid, though, that’s just knee-jerk, because you take Kraken apart, and it just can’t live up to the hype.

Fair is fair: I liked the bottle, and the presentation was cool. I enjoyed seeing a rum with the stones to put a mythological creature that’s created to do a Godzilla on  ancient Greece right there front and center. The small handles I thought were affectations, but hearkened back to old seafaring days, so what the hell: points for that.  Points also for that inky black swirling rum which is by far the darkest I’ve ever seen, and therefore for sheer originality, this rum sitting on a shelf is sure to get your attention.

The rum sits in the glass and soaks up the light, letting just some dark brownish red glints through – decent middling legs, nothing special. It’s a blend, this one, a new addition to the market (Proximo Spirits from NY, which also markets Matusalem, distributes this), and bottled at 94 proof…47%  ABV. And it supposedly has something like eighteen different spices added to it.

The nose is problematic – caramel had to be added to get the colour this dark and that comes through, but so does, vanilla and toffee and chocolate…and a medicinal odour remniscent of cough medicine that is both jarring and unwelcome, and no, I do not attribute it to the 47%. Even a Glencairn glass the Hippie provided could not save the schnozz from being skewered by that hospital reek.

The taste is better. The caramel is not dominating, and lets other flavours like licorice, cinnamon and maybe nutmeg through, but for the most part all I got is a musky cloying taste of too much molasses left in (and that weird chocolate texture) that destroyed the fine balance a spiced rum needs. But I must make note of this: for a 47% rum, it’s damned smooth going down, and so I think a lot of people are going to love this rum in spite of the cough medicine taste that persists and just ruins the whole thing for me. The finish goes on for longer than expected (a definite plus) but what it does is permit the very things you don’t like to persist.

My suspicions are that with the recent resurgence of interest and popularity in quality rums, a lot of lesser wares are flooding the market in an effort to mine the vein. Nothing else explains why so many American and Canadian companies are buying all these Caribbean raw stocks and blending and distributing the results themselves (not always to the benefit of our palates, alas). When Bruichladdich, Cadenhead or A.D. Rattray put their resources and acknowledged street cred behind a rum, I’ll acknowledge the effort and result, but I can’t yet give the same cachet to the (supposedly Angostura-owned) Lawrenceburg distillery in Indiana, sorry.

So I’ve said it fails for me, but fails as what? As a sipper or a mixer? As a sipper, yes but not by as much as you’d think: it’s smooth enough and intriguing enough – cough syrup crap taste aside — for me to not to mark it below the Young’s Old Sam, or Bundie or the Coruba: though none of these has pretensions to grandeur the way the Kraken does, and if you doubt me, just compare the websites and the forum chatter among all these.  As a mixer I have to be more careful – remember, the purpose of the mix is to either fill the weaknesses of the rum, enhance the diluter, or create a synthesis of rum and additive(s) which is greater (and weaker) than the sum of its parts. Put like that, this rum shows its dichotomy and in trying to be both cocktail and sipper, pleases neither. It’s too spiced, too medicinal – too cloying –  to work well as a mixer, for coke, ginger ale or others.

And so my recommendation would simply echo old Zeus, call in Harryhausen, and issue the command to (what else?)  — release the Kraken.

Newfoundland Screech Rum – Review

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May 312010
 

 

Picture courtesy of Chip Dykstra, TheRumHowlerBlog

First posted 31 May 2010 on Liquorature.

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

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

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

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

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

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

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

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

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

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

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

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

(#022)(Unscored)

 

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