Jack Iron Grenada Overproof Rum (Westerhall) – Review

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Jan 202019
 

The Jack Iron rum from Westerhall is a booming overproof issued both in a slightly aged and a white version, and both are a whopping 70% ABV. While you can get it abroad — this bottle was tried in Italy, for example — my take is that it’s primarily a rum for local consumption (though which island can lay claim to it is a matter of idle conjecture), issued to paralyze brave-but-foolhardy tourists who want to show off their Chewbacca chests by drinking it neat, or to comfort the locals who don’t have time to waste getting hammered and just want to do it quick time. Add to that the West Indian slang for manly parts occasionally being iron and you can sense a sort of cheerful and salty islander sense of humour at work (see “other notes” below for an alternative backstory).

Truth to tell, the Jack Iron is not strictly a Grenadian rum – even back in the 1990s and probably for long before, it was distilled and slightly aged (three years) at Angostura’s facilities in Trinidad, before being shipped to the Spice Island for final blending and bottling. It had its antecedents in local moonshine brewed in the Grenadines to between 70% and 90%, sometimes spiced up, sometimes not, with water used as a chaser, and was usually referred to as “Jack”. (Apparently there is a 99% version of this rum called “Carriacou 99%!” floating around as well, available only on the eponymous island).

Since we’re talking about an overproof column still product made in an industrial facility with minimal ageing, the pale straw colour is understandable, and one does not go in expecting too much. This makes the initial aromas of the Jack Iron somewhat surprising, because they’re actually quite good. It smelled light, sweet and almost delicate, like raspberries dumped into pear-infused water. However, this is deceptive: it lures you into a false sense of security, and actually it’s the fin of the shark that gotcha. Much more heated and forceful aromas become noticeable after the alcohol burns off – olives, brine, gherkins, some relatively mild fruit (watermelons, pears, papaya) but none of the heavy fleshy ones.

Everything turns on a dime when it’s tasted, where the full force of the proof is brought to bear. It’s hot, fiery, fierce. Alas, that heat also takes much of the taste away as well, so all you get is sharp bite without soft taste (the Neisson L’Esprit 70⁰ Blanc found a way around this, somehow, but not here). Essentially almost all the tastes bar a few that slip through, are killed cold stone dead and it takes some real effort to discern candy floss, very light fruits (same as the nose), vague vanilla, some florals, and even the Angostura 5 YO is better than this (while being much weaker). This does not appreciably change even when water is added, by the way, and while the finish is suitably epic, and you can pick out some marzipan and vanilla and watermelon juice (and that’s if you reach), at the end it’s just long and hot and sharp. And, I confess, boring.

To some extent this rum reminds me less of Angostura’s lightly aged offerings were they to be beefed up, than of the the Marienburg 90 from Suriname, and also St. Vincent’s Sunset Very Strong. The nose is really kind of nice – delicate, herbal, floral, like a velvet-wrapped stilletto; unlike the palate, which is just a sledge, simple, bludgeoning, direct, without subtlety or complexity of any kind. Of course it’s a mix, not a sip, and it would certainly ratchet up anything into which you dump it, so there’s that I suppose.

Like many overproofs, complexity is not what it’s about — it’ll never be an international festival favourite, being the sort of rum best had in the local backcountry or on a bartender’s back shelf. It goes down much better only after a couple of shots (with chaser), when just about everything somebody says becomes a masterpiece of scintillating wit or a blindingly intelligent insight. Just be aware that such a state of affairs doesn’t last into the next morning’s headache, which is really not the rum’s fault, but your own, if you had gone late into the night with your squaddies, daring to drink it like a Grenadian.

(#591)(74/100)

Other notes

When I listed the Jack Iron as one of the 21 strongest rums in the world, Vaughn Renwick on Facebook made this comment: “The history of Jack Iron is murky, but as far as I know from the mid 1900s at least and probably earlier, it was originally a ‘cask rum’ or ‘puncheon rum’ of high but indeterminate strength, shipped directly from Trinidad to Carriacou, a dependency of Grenada. Certainly it was the only place it was available until recently. I believe it was called ‘Jack Iron’ because if you were brave enough to drink it, it was akin to being hit by the iron handle used to turn a car ‘jack’. Because it was shipped in wooden casks it had a light straw colour. Possibly it spent some time in casks in storage after distillation.”

Clarke’s Court Superior Light Rum (2000s)

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Jan 172019
 

Rumaniacs Review # R-089 | 590

This spite of a light white — to give it its full name, the “Clarke’s Court Superior Refined Grenada Light Rum” – should not be confused with either the current version of the Superior Light being released at 40%, or the best selling and much better Pure White at 69%.  The one here is an older version of the rum, column distilled (Ed Hamilton’s 1995 book Rums of the Eastern Caribbean mentions a two-column still in operation around that time), aged for under a year, filtered to clarity and meant as a low level mixer.  You could argue that it’s meant to take on the Bacardi Superior with which it shares several characteristics, and perhaps it’s a holdover from the light rum craze of the sixties and seventies when cocktails made with such rums were all the rage.

As always when dealing with rums from even ten years back, there’s a dearth of information about the various iterations over the years and decades, and I lack the resources to go to Grenada and ask in person. Still, given that I bought this as a mini, and part of a single lot of rums dating back at least ten years, the “2000s” range of when it was made appears reasonable — and since there are other, more current 43% Superior Light rums from Clarke’s with Grenada shown as green on the label, it may even pre-date the turn of the century.  It’s unlikely that the recipe is seriously different.

Colour – White

Strength – 43%

Nose – Dusty herbal smell, very light, with faint notes of curry and massala. Fennel and rosemary, and a whiff of cardboard.  Provides some brine, sweeter fruity hints (pears, white guavas), and coconut shavings after some minutes.  Quite a vague nose, mellow, unaggressive, easy going.

Palate – Does something of an about face when tasted – turns slightly oaky, which is odd sicne it’s only been aged for a year or less, and then filtered to nothing afterwards.  As with the nose, probably best to wait a little – then some shy nuances of sugar water, apples and pears peek out, accompanied by coconut shavings again, and a touch of raw sugar cane juice.

Finish – Short, light, breezy, faint.  Mostly light fruits, flowers, and pears.

Thoughts – These kinds of whites are (or were) for easy beachfront sipping in a fruity cocktail of yesteryear, or in a local dive with a bowl of ice and a cheap chaser, to be taken while gettin’ tight in the tropical heat over a loud and ferocious game of dominos.  Nowadays of course, there are many other options available, more powerful, more intense, more pungent — and a rum like this is unlikely to be found outside back-country beer-gardens, tourist bars or in an old salt’s collection.  I mourn its loss for the lack of information on it, but not for its milquetoast taste.

(70/100)

Rum Nation Jamaica 1991 Supreme Lord VIII 25 Year Old Rum (Monymusk) – Review

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Jan 152019
 

Before considering the €300+ price tag, or grumbling about Rum Nation’s penchant for adding something extra to (some of) its rums, give the last Supreme Lord Jamaican rum from 1991 a whiff, a sniff and a snort. Sip a dram. Take your time with it. Enjoy. Because it’s simply outstanding, and even in concert with eight other Jamaicans that were on the table the day I tried it, it held up in fine style.  

Part of that derives from the extended “sherry finish” — though since it spent eleven years in oloroso casks I’d suggest it’s more a double maturation in the vein of Foursquare’s Exceptionals than a finish of any kind. And that influence makes itself felt right away, as scents of sweet rich honey, fleshy stoned fruits (peaches, apricots), raisins, leather, oak and vanillas in perfect balance boil out of the glass. There’s quite a bit of funk – sharp green apples mixing it up with rotting bananas – just less than you’d expect.  And here’s the peculiar thing — one can also sense molasses, caramel, a slight tannic tang and a flirt of licorice, and when that comes sauntering through the door, well, you could be forgiven for thinking this was actually a slightly off-kilter Demerara instead of something from Monymusk.

And for anyone who enjoys sipping rich Jamaicans that don’t stray too far into insanity (the NRJ TECA is the current poster child for that), it’s hard to find a rum better than this one.  The 55.7% strength is near perfect. It demonstrates great thickness, excellent mouthfeel, admittedly somewhat sweet, but very clean and distinct (which is to say, not near-smothered by a blanket of softening additives which so demeans many of El Dorado’s aged offerings) to allay my concerns about dosing. It tastes of Thai lemon-grass soup or a green curry (both for veggie saltiness and the sharper line of citrus), without ever losing the core heat and fruity over-ripeness of the bananas, soft fruit, black cherries, grapes and that faint whiff of licorice.  It has solid closing notes of hot black tea, more fruits (same ones), and is pleasantly, luxuriously long-lasting, reasonably firm, yet loses none of its snap and vigour.

What puts this rum over the top is the balance and control over the various competing elements of taste and smell; it’s really quite good, and even the finish – which sums up most of the preceding tasting elements – showcases that care and attention paid to assembling the profile.  It’s kind of a shame that only 750 bottles were issued and now, nearly three years after being issued, it retails for so much. But consider: when I tried it, it edged out the SL VII, held its own (and then some) against the Ping 9, Albrecht Trelawny, CDI Worthy Park 2007 8 YO, and cruised with ease past the AD Rattray 1986 25 YO.  If there was one rum that gave it serious competition, it was the EKTE 12, half as old and just as good (and also from Monymusk).

The rum continues along the path set by all the seven Supreme Lords that came before it, and since I’ve not tried them all, I can’t say whether others are better, or if this one eclipses the lot.  What I do know is that they are among the best series of Jamaican rums released by any independent, among the oldest, and a key component of my own evolving rum education.

It is with some sadness that I also note that just as it was the first cask strength SL, it is likely to be among the final ones to be issued, as it represented some of the last barrels of seriously aged Jamaican stocks held by Fabio Rossi.  He retained some Long Pond to make the superlative blended 30 year old a year or two back, and his attention is now more on the Rare Collection which supplant the Aged series…but whether you like the more recent offerings or the older ones, the pricier ones or the entry level iterations, there’s no doubt in my mind that the Supreme Lord rums (as well as their cousins the aged Demeraras), are among the top rums Rum Nation ever issued. And this one ranks right up there with the best of them.

(#589)(89/100)

Compagnie des Indes Jamaica 2007 8 Year Old Rum (WP) – Review

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Jan 122019
 

Hampden has been getting so much press of late that it’s only fair to have a look at the other products of the island, of which, these days, there are no shortages. For a long time these distilleries — with names geeks could recite in their sleep, like New Yarmouth, Innswood, Clarendon, Long Pond Monymusk, Worthy Park, Hampden — laboured in relative obscurity, living in J. Wray’s gargantuan shadow, selling mostly bulk rum abroad, or for the local market.

Somehow, though, the distilleries remained alive, and so did their names, their rums. While I’m by no means disparaging or downplaying the emergent reputations of these distilleries over the last half-decade or so as they began selling rums under their own brands, tropically aged and made in Jamaica (rather than just being a resource for others to tap), I think one of the reasons the layperson is even aware of them is because of the independent bottlers out of Europe, who for decades issued the occasional cask strength or watered down single-barrel release and kept the lesser-known marques of Jamaica alive.  (And that goes especially for WP, which was shuttered from 1960 to 2007.)

Most of the time, such bottlers never bothered with identifying the distillery of origin. Often it was just “Jamaica rum” and that was it. But in line with the recent interest in stills and distilleries (which perhaps originated in the Age of Velier’s Demeraras), the independents became more forthcoming with where their juice originated on the island.

This brings us to the Compagnie des Indes, founded in 2014 by Florent Beuchet, who, with the exception of their blends like the Dominador or Caraibes, has always placed rather more information than less on the labels of their rums – including that first set of cask strength bruisers marked “Denmark only”, which have caused nerds conniption fits and allowed the lucky Danes to preen unashamedly while glugging their personalized full proof juice. This one, distilled in 2007 (the first year of WP’s re-opening after being modernized) and bottled in 2016 at a solid 54.9%, was continentally aged and limited to 307 bottles, all of which ended up in Denmark.

Trying the rum in 2016, against its spectacular 7 year old brother (also from WP’s 2007 output) and again for this review, I was reminded how full proof Jamaican rums seem to step up their game and be ahead of living room strength rums by a country mile. It was lighter on the nose than the RN Supreme Lord 7 and Supreme Lord 8 which were also on the table that day; slightly funkier too, though restrained compared to the rutting jocks of the Hampdens or NRJ rums. Aromas of honey, dates, apricots, tart soursop and green grapes mixed it up nicely with some brine and olives, and a sly hint of flowers emerged after adding a few drops of water.

The palate was where it shone. It was warm, spicy and very clear, tasting immediately of brine, light nail polish remover, and also of lemon sherbet and mango ice cream. It presented firmly on the tongue, somewhat sharp without any jagged edges of confusing or conflicting tastes; as it opened it provided flavours of paint thinner, varnish and sweeter acetones, accompanied by light funk, vanilla, slightly bitter oaky tannins, which were in their turn superseded (but not eclipsed) by some caramel and brown sugar, dill and lemon zest. Really good balance, really well put together. It ended with a delightfully long and cruising finish, warm and solid, providing mostly tart background notes of half ripe mangoes, peaches, some caramel, and the vaguely bitter strength of some very strong black tea sweetened with condensed milk.

Worthy Park rums are interesting variations on the Jamaican style. Appletons are well made, elegant blends with a laid back sort of profile, while Hampdens are fiercely luxurious funk bombs, and Monymusk and New Yarmouth seem to exist on another plane of existence altogether (perhaps because they are relatively less well known). Worthy Park rums, though (those that I’ve tried, anyway) are light, crisp and clean, ester-rich, with delicate and precise lines of commingled flavour coiling through each and every one of them, only occasionally exploding into something more aggressive, and usually resting on a softer background that makes for a lovely sip.

Now, their own new tropically aged rums issued over the last few years are small masterworks (I think), yet we should not ignore the sterling efforts of the choices the independent bottlers made either, both before and during the current Jamaican Renaissance. This excellent rum is a good example of why that statement can be made, be absolutely true, and it burnishes and elevates the reputation of a distillery that is finally getting the respect it should have had long ago. I’ll be trying quite a few more of their rums in the months and years to come, that’s for sure.

(#588)(87/100)

Other Notes

  • For further reading on Jamaican rum distilleries, a good starting point is The Wonk’s Jamaican Cheat Sheet.
  • As far as I know the distillation apparatus is a Forsythe’s copper pot still

Rhum J.M. Vieux Millésime 1989 15 Year Old

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Jan 092019
 

Rumaniacs Review #088 | 0587

You’d think that a rhum issued less than fifteen years ago would still be reasonably available – you’d be wrong. This amazing leather-labelled, oak-aged 15 year old agricole from J.M. (Martinique) is almost impossible to find, and if you do, it’s not cheap.  It’s long since vanished from J.M.’s online shop, and I finally ended up tracking a bottle down in Switzerland, where it was a fetching a cool five hundred bucks or more, which just goes to show it’s not just other people’s money the Swiss are squirrelling away.  One can only wonder how many (or how few) bottles of J.M.’s juice made up this millésime, or how good it was, for it to disappear so completely.

Colour – Gold

Strength – 45.8%

Nose – Starts off with a small bang of rubber and acetones. Then sweet peppers, floral notes; turns out it’s also chock full of strawberry bubble gum, vanilla, herbs, apple cider, unripe papaya, cherries and something deeper and darker that stays well in the background….spoiled mangoes, maybe.  Really nice, but it doesn’t reveal its secrets easily.  You could nose this for an hour (which I did) and still come up with some last wispy and near-unidentifiable note.  Because it’s just lovely, a nice departure from heavier Jamaicans, Guyanese or Bajans.

Palate – Not quite as rich as the nose, which is a factor of the strength. Okay, I’ll cut it some lack for now, let’s see how that works out. Flowers, sweet fruits, vanilla, leather and aromatic pipe tobacco. Watermelon, grass and sugar water, also dill, rosemary and sage.  The rum’s textire is smooth and warm, there’s very little sharpness here, and the balance among all these subtle flavours is damned fine.

Finish – Not too inspiring, somewhat weak and nothing really new.  It’s light and breathless as if, having used up all its energy providing the nose and palate, it had little left to cough up.  Flowers, light fruits, watermelon and pears, and a little vanilla.

Thoughts –  Some concentration and work required here, but it’s rewarded right up to the finish.  It’s all very light, that’s all – and has a snappy sort of crispness that makes every flavour stand out clearly – you could spend a whole afternoon sipping casually away and then wonder when the bottle went dry. The close is disappointing though, and leaves one wanting more – it’s too good to be indifferent to it, but too indifferent to be really good.  Other than that, this is a really fine piece of work by J.M. — the way it smells and tastes, and possibly the limited outturn, goes a long way to explaining how come the thing is so rare…and so expensive.

(85/100)

Other notes

I’ve written about other J.M. rhums before this and provided some brief biographical notes of J.M.’s background in each, but if you want more details, the Wonk-in-Residence has his usual in-depth recap here, and here.

A1710 2017 “La Perle” Martinique White Rhum – Review

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Jan 072019
 

After the initial flurry of articles attendant on the forming of the first new distillery / rum brand in Martinique in, oh, I don’t know, forever, there’s been a surprising drop in attention for A1710. The big guns like Neisson, Bally, HSE, Trois-Rivieres, Depaz et al, with decades (or centuries) of brand awareness underlying their name and fame, continue to issue their excellent agricole rums, of course, but it’s almost like A1710 dropped by the wayside.  Yet this tiny outfit makes rums with a lot of zip, zap, zowee and swoosh, and should not be ignored just because it’s small.

A1710 is the first attempt in a long time to shake up Martinique’s well known rum industry, being created in 2016 as a micro-distillery for Habitation Le Simon (not to be confused with the distillery of Simon, though they’re close by), which rubs shoulders with Clement on the mid eastern side of the island.  The estate’s roots go back to 1710 when the founder, Jean Assier, arrived on the island (hence the “A” in the title) and founded the sugar plantation, which seems to have been family owned and operated as a sugar estate ever since. Yves Assier de Pompignan, the 50-year-old who created the brand and founded the distillery in 2016, first made a career in stationery and office supplies before accepting his True Calling, perhaps channelling the family heritage — a great-grandfather owned the current factory of Saint-James, a grandfather owned of rum brand, his father is a cane agronomist and he has connections with the Hayot family as well.

What distinguishes the small distillery is that it did not chase the AOC designation (they have creole column still, ferment juice for around five days and reap cane year round, to name some points of divergence), and its organic focus, which eschews the more mechanized bulk approach taken by bigger competitors.  I usually nod and smile at such statements, but when the results are as good as these, who am I to rain on their parade? Besides, it’s canny – there’s a market for such niche products made as free from technological interference as possible, and I’m sure A1710 knew and bet on that. 

And after all is said and done, the white rum they make is excellent.  Just nosing this 2017-issued 54.5% product makes that clear: it’s sparkly, sprightly sugar water with a light tinge of brine. Olives, nail polish remover, turpentine, floor wax, freshly sawn lumber and sawdust.  Cider gherkins and apple cider. Very impressive because it never loses sight of the creole still origins and even after half an hour it still coughs up some earthy notes, well polished leather and a lovely thread of green apples.

Moving on, the flavour profile on the palate is nothing short of impressive. It comes smooth and warm across the tongue, providing warm notes of sugar water, watermelon, papaya, licorice, sweet bonbons, grass, and pungent lime leaves in a thai curry.  The rhum displays real potency without overcrowding the taste buds with either too much power or excessive complexity, a perfect combo of sweet and salt and herbals in a complex interplay of citrus, grass, cilantro and 7-up. It’s almost cachaca-like, minus the bitterness of strange Brazilian woods. The finish was okay but things start to slow down here, and it (fortunately) stops just shy of being bland – the heat carries off some of the taste and closing aromas but there was lime leaves, gherkins and sugar water, getting sweeter and more delicate (but always crisp) over time. It reminded me a lot of the J. Bally Blanc agricole, but was a smidgen better, I’d say.

When Cyril of DuRhum rendered one the first online opinions of A1710 and both their 2016-edition whites and aged rum selection, he wrote honestly (and disparagingly) about the flowery marketing push and the price, especially the aged ones. Fast forward a year or two and the online-store costs for the 2017 white written about here are pretty much in line with others of their kind; and the marketing, well, every company under the sun trumpets its niche advantage and special something – I yawn through the usual adjectives and hyperboles anyway so it doesn’t trouble me unless it’s an out-and-out falsehood and has no real info behind it. Putting that aside, what I appreciated about A1710 was the courage it took to open the eighth distillery on the island at all, against some formidable competitors.  What emerged at the other end was a white rum of real quality which possessed a solid taste profile and whether known or not, can take its place without apology alongside all the other blancs that may be better known and sell more. That’s a real achievement, for a company this young.

(#586)(85/100)

Toucan Rhum Blanc Agricole – Review

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Jan 022019
 

There must be something about the French that just leads them into starting little rum companies in other countries. There was Hembert Achard and Anne-Francois Houzel who formed Whisper Rums from Antigua; David Giallorenzo of Issan; and Marine Lucchini and Thibault Spithakis of Chalong Bay. And of course there’s Toucan, which, if you recall from my posts of a year ago, is a relatively new entrant to the field of rums, yet distinguished itself (in my eyes at least) by making the really nifty-but-underpowered Toucan No. 4, as well as being from French Guiana, a place we have not seen or heard of enough when it comes to rums.

All these companies are small, discreet and self-effacing…almost humble.  Oh sure, they use social media and have slick, marketing-heavy websites and show up on Facebook feeds off and on – who doesn’t, these days? – but what distinguishes them (to me) is both their relatively low-key digital footprint, and their equally unhyped but surprisingly good young rums.  Especially the white ones, which I simply can’t get enough of. In this case, the 50% blanc.

Toucan makes a vanilla (I think this is No. 1), the Boco spiced rum No. 2, the No. 4 slightly aged rum and but for my money this 50% white is the best of the lot. It’s made from cane juice processed at French Guiana’s St. Maurice distillery, and then shipped to Toulouse where it stays in neutral steel tanks until ready for bottling, after being reduced to 50%.

What’s nice about it is immediately summarized by a nose of uncommon delicacy and (oddly) also of heft.  It smelled of sweet light fruit – pears, watermelon, green grapes – but also of salty brine and olives, furniture polish, and something barely noticeable yet also…meatier.  In that it reminded me of the Novo Fogo, though with rather more emphasis and braggadocio, due in no small part to the 50% ABV it was bottled at.

The palate continued that unhurried unfolding or flavour.  It was smooth and pleasant (with a little nip from the strength, no getting away from that), initially tasting of fanta and 7-up, light citrus peel, pears again, a few indeterminate ripe fruits, and (get this) those salt-and-vinegar pringles chips. It was aromatic and redolent of these, and the salt and the sweet and the fruity notes melded nicely in a minor key that didn’t overwhelm, just led slowly down to a gentle finish which gave last hints of marzipan, sugar water, toblerone and nougat.

I must admit that furiously raw clarity of flavour and a powerful terroire profile is not this rhum’s thing.  In fact, it’s rather restrained, almost demure, with each flavour shyly coiling out of the mix to tease and titillate before quietly subsiding, much like many of those Asian white rums I’ve been trying of late – Issan, Vientiane, Chalong Bay, Laodi. Like them, the Toucan white straddles the divide between too much and too little, between pillow and hammer, and finds the balancing point between them all.  It’s an unassuming but really good white rum, one of an increasing number of unsung heroes of the blancworld which one should try for no other reason than to be pleased by something that wants to do nothing else.

(#584)(83/100)

Seven Seas Japanese Rum – Review

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Dec 302018
 

Take this as less a review, than a description of my experience with a rum I didn’t know what to do with.

*

I have been sitting on this review for over a year, alternately confused and disgusted and wondering and puzzled.  It was a rum like nothing I’d ever had before, tawdry and smelly and meaty, an open sewer of a rum, a discarded tart’s handkerchief, yet I could not believe it could actually be so.  No reputable company – no company period – would willingly release such a product into the wild without reason, so what was I missing? Was it me and a degraded sense of smell and taste? Was it – as initially described in my notes – one of the worst hogo-laden bastards ever made, was it a contaminated sample…or a vanguard of the the taken-to-weaponizable-extremes dunder detonations of the New Jamaicans?

It took the Velier-issued NRJ TECA specifically for me to go back to this one sample (sent to me by that connoisseur of Asian rum junkies, John Go, who I’m sure is grinning at my experience) and give it another shot a year later, and perhaps it was also the complete faith I had that Luca Gargano would never release a substandard rum, which made me finally come to grips with the TECA’s Japanese equivalent and understand that perhaps they had been ahead of the curve all along. Or perhaps not.

Because for the unprepared (as I was), the nose of this rum is edging right up against revolting. It’s raw, rotting meat mixed with wet fruity garbage distilled into your rum glass without any attempt at dialling it down (except perhaps to 40% which is a small mercy). It’s like a lizard that died alone and unnoticed under your workplace desk and stayed there, was then soaked in diesel, drizzled with molten rubber and tar, set afire and then pelted with gray tomatoes.  That thread of rot permeates every aspect of the nose – the brine and olives and acetone/rubber smell, the maggi cubes, the hot vegetable soup and lemongrass…everything.

And much of that smell of sour funk persists on the taste (you better believe I was careful with it, even at standard strength), though here I must say it’s been transmuted into something more bearable.  It’s hot and thin and sharp, reminding me of Chinese 5-spice, coriander, aji-no-moto and ginger with a little soy and green onions sprinkled over a good fried rice, plus sugar water and watery fruits like papaya and pears.  Under it all is that earthy and musky taste, not so evident but always there, and that to some extent spoils the overall experience – or enhances it depending on your tolerance for high levels of dunder in your rum. The finish was relatively short and intermediate, with some teriyaki and sweet soya and very faint molasses…and the memory of that lizard.

All right so that sounds like crap right?  Sure it does. My initial sentiments were so negative I was afraid to score the damn thing.  I had never had an experience of such intensity before, of such off-the-wall tastes that I could not seriously associate with rums.  And for the record, nobody else I spoke to (those who had tried it) felt the same way about it.

So it became a question of seeing who made it and how it was made, to see if that shed any light on the matter. I talked to a few of my correspondents in Japan and came up empty.  Yes they knew of the rum, no they had not heard any reports of anything such as I described, and no there was nothing particularly unusual about the production methods employed by Kikusui Shuzo distillery on Honshu, using Shikoku sugar cane which they process on a column still and age for three years.  In fact, these boys are the ones making the Ryoma 7 year old rum, which I remembered having similarly odd (if not as feral) smells and tastes, but much gentler and much better integrated into the overall drink. Seven Seas rum is now imported into Germany, but I can’t entirely rid myself of the feeling that it’s really not meant for the export market, which might explain why it’s not mentioned much.  On the other hand, maybe rum reviewers are keeling over left and right after a sip but before they get anything to print, so who knows?

Anyway, enough of the snark.  Bluntly, I tried the Seven Seas in 2017 and didn’t like it and felt it was over the top, a badly made product that was off on balance, complexity and taste.  In 2018 Velier’s National Rums of Jamaica convinced me there was method behind the madness, I had perhaps been ignorant and too harsh and that something in the production methodology paralleled the high congener and ester levels of the TECA, even if I could find no confirmation of the matter.  Because of the uncertainties I’m going to officially leave it as unscored, because I feel my original 65 was too low but I don’t know enough and feel too ambivalent to rate it higher. Assuming my ideas are correct, then I’d ramp it up to 74….but no more. Even properly made as a true rum, it’s not enough to convince me I want to buy the bottle. I’m fully prepared to accept that my experience may have been unique to me; and I love the funky Jamaican style — but neither point is quite enough to make me want to risk this Japanese rum a third time.

(#585)(Unscored)

St. George Spirits California Agricole White Rum (2014) – Review

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Dec 282018
 

Just as we don’t see Americans making too many full proof rums, it’s also hard to see them making true agricoles, especially since the term is so tightly bound up with the spirits of the French islands.

Agricole, let it be remembered, is the French term for agricultural rums made from pure sugar cane juice, and called such to distinguish them (not without a little Gallic disdain, to be sure) from traditionnels, or traditional rums, which are made from molasses, a by product of the sugar making process. For the most part, having much to do with the finances, molasses rums are much preferred by producers, because the issues of storage and spoilage which afflicts cane juice (it can go bad in just a few days) – that’s one reason why agricoles are closely associated with actual sugar estates with a distillery nearby – not always easy in a country the size of the USA where there is much greater separation between the two. (Note also: by EU law (but not that of the US) the term “agricole” can only be used by French Overseas Departments (Martinique, Guadeloupe, Reunion and French Guiana) and Madeira…nobody else. A lot of distilleries the world over ignore this in practice, until time comes to sell their product in the EU)

St. George’s, a 1982-established California distillery much better known for its gins, absinthes, vodkas and whiskies, get their fresh cut cane from Imperial Valley just to the east of San Diego along the Mexican border, and when a load comes in, they crush it immediately, add the yeast and ferment (duration unknown) before running it through a pot still (Josh Miller spoke of a hybrid pot/column still when he visited them in 2013 but St. George’s wrote to me and said “pot” for sure).  The resultant spirit is rested for a short while in stainless steel tanks, with some being drawn off to age for a few years in oak, the rest being bottled at 43%. My version was based on the 2014 harvest according to the sample info, and was therefore issued in that year.

On the nose…oy!  What was this? Vegetable soup, or (take your pick) meatballs, dumplings, dim sum or spring rolls…that kind of thing.  Also vinegar, soy, pickles and fish sauce, a pot of brine and what felt like three bags of olives. Behind all that is a sharp edge, like a red wine gone off somehow, and whatever fruits there were took a reluctant step back – so much so that the first thoughts that ran through my mind as I smelled the rum was it was a low rent clairin that tried for the brass ring but ran out of steam.  Still – nice. Adventurous. Different. I like that in a white rum.

Alas, the palate, after that jarringly original overture that so piqued my interest, seemed to go to sleep, a function of the 43% ABV maybe, and a reminder that pungent rums like unaged whites don’t always succeed when dialled down to a somnolent standard strength.  Still, it did wake up after I ignored it for a bit, and gave a twitch of sugar water and watermelons, fresh-cut pears, vanilla and citrus, very light and very pleasant. Yes there was a sort of creaminess and black bread, behind which lurked the brine and olives (lots of both), but the rum seemed to have problems deciding whether it wanted to be a crowd pleaser or something truly original such as the nose had promised, and the finish – long, dry, salty, lightly fruity, sweetly watery – just followed the palate into a docile conclusion.

Truth is, the whole experience was schizophrenic – it started off with fire and smoke and major f**ken attitude, then just lost its mojo and sagged against the wall.  For all the unbalanced helping of crazy with which it opened, I liked that off-kilter nose a lot better than everything that followed because it showed all the potential that failed to be realized later on. An unaged pot-still white should be a little off-base – anything else and you have a mere cocktail ingredient and there are already enough of those around.

That said, it’s not that I actively disliked the rum…just that I felt there was nothing serious here: nothing badass that dared to offend…or inspire (say what you will about the TECC and TECA rums from NRJ and their barking-mad taste profiles, they had real balles).  So, at end, it’s a light alcohol with great promise (how it smelled) and too little follow-through (palate and finish). Cyril of DuRhum reviewed this same edition, scored it at 77 and provided some great details on the company, and it was tasty enough to make Josh Miller wax rhapsodic in 2013 when he visited the place, tried some and recommended it highly both by itself and in a Ti-punch (you need to read his 10/10 scored review as a serious counterpoint to mine and Cyril’s) – but here I have to be somewhat less enthusiastic based on my own tasting five years down the road.

(#583)(76/100)

Other notes

  • Neither this rum or its lightly aged brother is listed on the St. George’s website.  When I touched base with them, they sadly informed me that because of the difficulty of acquiring fresh cane, they have ceased rum production for “a number of years,” though they remain on the lookout for new and stable sources.  For the moment, they’re not making any.
  • An irrelevant aside to this review is that I inadvertently tried it twice: once in 2017 based on a sample sent to me (totally blind) by John Go; and the second time in 2018, this time one I bought on a whim.  In both cases my tasting notes were practically identical, and so was my score.  I think this is an innovative, intriguing rum from the US which can and should be tried if possible.

 

Hampden Estate 8 Year Old Overpoof Rum – Review

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Dec 242018
 

My own personal memories of the Hampden Overproof will always be combined with the Tasting of the Century in London, where we tried those magnificent old rums the Harewood 1780, St James 1885, Bally 1924 and Skeldon 1978…and the two new Hampdens. Truth to tell, my focus was so fiercely on that geriatric quartet, that I had little time to pay attention to the twins….time kind of ran out on me, and I could barely do them justice. So knowing I had the bottles in Berlin, I waited until October and then dealt with them there again.

Velier, as is now quite well known, has dibs on the distribution of Hampden rums from 2018 (and, I think, 2019) through their new organization of La Maison & Velier.  Both the 46% and the 60% versions of the rum are the same, the former just being diluted down, so in this review I’ll be talking about the overproof version, although the notes are the same for either, with the strength being the only true variable.

Technical schtick for the rum curious: what we have here is a rum based on fermentation with wild yeast, distilled in 2010 on a double retort copper pot still; the ageing was fully tropical for eight years and it was bottled in 2018; the level of esters was not disclosed except insofar as to note it was “very high”; and of course, no additives of any kind, not sugar, not colouring, nothing.  All of which, by the way, is on the hugely informative label that in its graphic detail is somewhat at odds with the famed Spartan labels of yore, but never mind. One thing that isn’t on the label is the outturn, but the source was 31 barrels, so assuming a 6% angel’s share per year, we can estimate that around 10,000 bottles were released into the global market.

What always surprises me about Hampden rums is how relatively restrained they are, irrespective of the strength.  You expect that say, from an exquisitely blended Appleton, and certainly do not from Worthy Park offerings which cheerfully lunge out of the bottle like a hungry face-hugger, yet Hampdens find a sweet spot between the two that is nothing short of delectable.  The nose is a combination of soft and crisp, initially redolent of pencil shavings, paraffin, varnish and sawdust, bitter chocolate, unsweetened cocoa, damp, freshly turned earth and tar, and, like many such strong rums, rewards patience as these aromas develop, and then fade.  They are then replaced by green grapes, unripe mangos, and lots of sharper, unripe-but-sweet fruits, balsamic vinegar, sweet gherkins and a very nice background of aromatic tobacco and port-infused cigarillos.

Ah, and the taste – really nice.  Strong and bordering in sharp, yet even at 60% ABV it presents as amazingly controlled, even moderate.  The tastes are all there, deep and intense, rolling easily and crisply across the palate, yet not so ester-heavy as might be inferred from the label.  You’d laugh when I say that I tasted well-oiled leather and sweaty shoes, and then take comfort in more traditional flavours of brine, olives, maggi cubes, cardboard, black bread and cereals (there’s a sort of creamy aspect to the whole experience I found very pleasing), which formed a bed upon which dates, figs, crisp peaches and pears and mangoes rested easily, dusted over with a lovely hint of cumin and cinnamon and lemon peel, leading into a crisp, snappy finish that sumed things up nicely, mostly with sharper fruits and crushed hazelnuts, lemon zest and that odd bit of tar from the nose making a belated appearance (perhaps out of mischief).

It’s possible that gently diluting the rum to about 55% from 60% might make it more approachable and an easier drink: for my money, it’s damn near perfect for what it is, a really well blended Jamaican which even Sandor Clegane might like, something that enhances the street cred of both estate and country.  It requires, like all full-proof, dunder-squirting yardies, some patience; it’s a drink to savour, not swill, and is an exemplary rum in almost all aspects of its profile.

I’ve remarked on more than one occasion that my appreciation for righteously funky Jamaicans vacillates between Worthy Park and Hampden (though it must be acknowledged that Plantation is making inroads, and the Compagnie’s New Yarmouth rums also deserve a place at the table).  It’s when you try something as powerful and tasty as this that you understand why the comparisons can and need to be made. We are living in a Golden Age of new Jamaican rums, where pole position is being taken over and held by exactingly made blends produced by the distillery of origin, retaining all their unique heritage and profiles, rather than an unknown mix marketed under the uninformative sobriquet of “Jamaican rum”.

What seems to have happened is that after years and decades of somnolence, rum aficionados gradually got acquainted (or re-acquainted) with estate-specific rums from Jamaica that weren’t Appleton as a consequence of  the efforts of the continental independents.  Through the limited single cask releases of a few hundred bottles here and there, we began to recognize the individuality, the idiosyncrasy – the sheer dynamism – of Monymusk, of New Yarmouth, of Worthy Park…and of Hampden. That gradually-building groundswell of appreciation has turned into a roaring wave in 2018, and this edition of a really superlative rum is the result – thousands of bottles, not just a few hundred, all coming from Hampden, all made and developed and aged there, and meant for all of us who love the massive taste bombs out of the island. It is, in my own estimation, one of those rums whose reputation will only increase with the passage of the years, and to have tasted the first versions out of the gate was and remains nothing less than a privilege.

(#582)(89/100)

Other Notes

Luca Gargano has made it clear that these are not Velier rums – his company is just the distributor.  I chose to believe his fingerprints are on the bottles nevertheless, most likely in the selection of which 31 barrels made up the blend.  However, in accordance with his wishes regarding attribution, I have not referred to this as a “Velier Hampden Estate Overproof Rum.” Though I think many of us harbour our own thoughts on the matter.

Balcones Texas Rum 2016 Special Release – Review

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Dec 222018
 

We don’t much associate the USA with cask strength rums, though of course they do exist, and the country has a long history with the spirit.  These days, even allowing for a swelling wave of rum appreciation here and there, the US rum market seems to be primarily made up of low-end mass-market hooch from massive conglomerates at one end, and micro-distilleries of wildly varying output quality at the other. It’s the micros which interest me, because the US doesn’t do “independent bottlers” as such – they do this, and that makes things interesting, since one never knows what new and amazing juice may be lurking just around the corner, made with whatever bathtub-and-shower-nozzle-held-together-with-duct-tape distillery apparatus they’ve slapped together.

Balcones, a central Texan outfit from Waco named after a fault line running through the southern half of the state, is a bit more than the kind of happy backyard operation my remarks above imply — they are a primarily whiskey distilling operation, started a decade ago, and their website has a great backstory about how it all started in an old welding shop under a bridge in Waco into which, after some refurbishment, they installed copper pot stills from Portugal, and shoehorned a whisky distillery inside. And after a few years, they began to make rum as well, because, well, “We like to drink rum so why not give it a shot?” as Thomas Mote the distillery manager cheerfully remarked to me.

Okay, so let’s see if they succeeded. Consider first the nose.  For all of the 63.9% it’s quite warm and smooth: it started out with a musky scent of damp earth, a sort of mustiness that reminded me a of a warehouse chock-a-block full of old cardboard boxes, brine, salt and sweet olives.  Then it became somewhat more bourbon-like – raisins, molasses, fleshy fruits starting to go off, then caramel, nuts, butter, vanilla and ice cream. It smells curiously indeterminate – which is why detailed fruity notes can’t be listed – you know there’s a lot of stuff here, but it’s tough to come to grips with them individually.

On the palate, after exercising all the usual precautions for a rum this strong (take a rather small sip until things settle down, because the taste is sharper than the nose leads one to believe and remember, it’s a 63.9% saloon brawler that does its very best to clean the bar counter and rip your face off at the same time), I sensed a salt-rye-fruit-bourbon soupcon of flavours on the palate: a combo of salt, sweet and sour — vegetable soup, sour cream, maggi cubes and deep caramel and vanilla notes, all at once, circling each other for dominance and advantage. The fruits – papayas, very ripe peaches in syrup – were set off by muscovado sugar and light molasses without much citrus lending a sharper note (though there was some) and to which was added hazelnuts, some sweet olives and brine, dark chocolate, cherries, fading out quietly (and lengthily) to a pleasant, warm, aromatic conclusion redolent of cherries, flambeed bananas and molasses, but nothing significantly different from the tastes that had preceded it.

Balcones was swiftly and remarkably forthcoming to all the usual inquiries, noting that it was 100% pot still and used a blend of Barbados-Style Lite Molasses and Blackstrap from Louisiana and Guatemala respectively, fermented for 4-5 weeks (much longer than anything else they make), and they play around a bit with yeast and an undisclosed dunder process to add to the flavour profile. Ageing is between 2-4 years and the rum is made in annual batches of a few thousand bottles at most, and no additives of any kind (“oak and time!” they told me proudly).

Still, taking apart those tasting notes, a number of things jump out. The caramel and vanilla and molasses notes are not precisely domineering, but very much in evidence, to the point of taking over — there’s a sort of dampening effect of the musky and more solid flavours which prevent sharper, crisper, clearer ones (fruits and citrus and florals) from emerging properly and engaging. The range of tastes on show lacked the complexities one expects of even a lightly aged rum, and yes, it actually has a profile reminiscent of a rye or bourbon, maybe a tad richer and sweeter and more congener-rich….more rum-like, if you will. It’s a pretty nifty drink for that strength.  It reminds me of my first encounter with Potter’s Dark, yet it also presents as simpler than it could have been, which makes me ask myself, as I always do with such a profile and which seems to be somewhat of a characteristic of many of the US rums I’ve tried, what is it they really want to be making and was too much whisky lore infusing the rum?

I’ve remarked before that most new and smaller US distilleries seem to be more interested in making whiskies and produce rums as something of an afterthought. Whether not not that’s the case here, Balcones has evidently given the matter quite a bit more thought than usual, and come up with a product that deserves real attention (the business with the yeast and dunder points there). It’s unquestionably a rum; it’s got real fire in its jock; it’s rum-like enough to please, while also original enough to encourage a double-take, and an all-round powerhouse fun rum. I think I’m going to keep an eye on these guys going forward – there’s some interesting stuff going on in Waco, and I hope that they expend their production to a larger stable, aged more, in the years to come.  Certainly their initial full proof rums give us a lot of reason to appreciate what they’ve done so far.

(#581)(81/100)

Other notes

The Special Release is issued annually since 2013 (twice in 2014), but identifying the year is difficult.  To the best of my knowledge, mine is from the 2016 season.

HSE Rhum Blanc Agricole 2016 Parecellaire #1 – Review

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Dec 182018
 

White rhums – or blancs – were not products I paid much attention to back in the day, but over the last five years they have continually risen in my estimation, and now I consider them one of the key building blocks of the entire category.  Not the lightly-aged, blandly filtered and softly murmuring Spanish-style cocktail staples, you understand – those I regard with relative indifference. No, I mean stuff like the Mexican Paranubes, the Haitian Le Rocher, the Guyanese Superior High Wine, Japanese Nine Leaves Clear, Tahitian Mana’o White or the Surinamese Toucan White, to say nothing of the new crop out of Asia – Samai, Issan, Laodi, Sampan, Chalong Bay…

What elevates these blancs and all their cousins above the regular run of whites is the way they often maintain a solid connection to the distillate of origin and the land from which they came.  They are usually unaged and unfiltered, commonly around 50% or better. Sometimes they’re raw and pestilential and shockingly rude, at other times they’re almost placid, hiding their bright tastes and clear profiles behind a wall of easy and deceptive complexity that takes time to tease out properly (and for both reasons causes them to be occasionally under-appreciated, I think).

Which brings me to the 55% ABV Habitation Saint-Étienne (HSE) Rhum Blanc Agricole that was distilled in Martinique in 2016 and bottled in 2018 (it rested in steel tanks for the duration and can therefore be seen as unaged). We haven’t talked about HSE for a while, but that doesn’t mean that the Martinique brand has been resting on its laurels, because it continues to produce much good rhum – all AOC compliant – and even taken the whites in a new direction. In this case, perhaps channelling Velier’s Uitvlugt East Field 30 from all those years ago, they selected a special type of sugar cane (canne d’or says the bottle, or “gold cane”, varietal designation R570) not just from their sugar estate in the middle of Martinique, but from a specific part of it – the Verger and Coulon plots of land, issued as a rhum they call Parcellaire #1.  So it’s a sort of micro version of HSE as a whole, showcasing a very small part of its terroire.

Aside from HSE, Longueteau, or the new kid on the island block — A1710 and their white La Perle — such atomized drilldowns into smaller subunits of an estate are almost unknown…but they are intriguing to say the least (even though it may all just be cool marketing – I like to think otherwise). Fortunately the way it smelled and tasted skated over such concerns.  The nose, for example, was quite fragrant, starting off with slightly rotten fruits (bananas), rubber, sawdust, set to a background of soft wax candle, all very restrained. Overall it was a little sweet and relaxed, and as it opened, additional notes of nuts, cereals, almonds and nougat came forward. There was also a hint of olives, brine, pineapple, sweet green peas and ripe oranges in an excellent melange that combined themselves very well, without any single aspect being particularly dominant.

Blanc agricoles’ tastes are usually quite distinct, showing variation only in the details.  This one was slightly different — very smooth, very light, the usual herbs and light citrus and grasses starting things off, just less crisp than one might be expecting. This seemed to be kind of nothing-in particular, but hold on a bit — the other, more complex flavours started to creep out.  Dill, sugar water, olive oil, cucumbers, watermelon, light pimentos and gherkins, all sweet enough not to be off-putting, salty/sour enough for some character. I thought it was really quite tasty, giving aged offerings from the same house some serious competition, and finishing things off with a fade that provided last memories of sweet sugar water, light delicate notes of cumin and watermelon and papaya.

Does that all work? Are the specific plots of origin really that clear? I suggest that as a showcase for such a tiny bit of land, for the general rum drinker, not really.  The differences between the regular run of blancs from HSE and this one can be chalked up to miniscule divergences deriving from batch variation rather than anything so refined.  Admittedly though, I’m not a professional sommelier, and lack the experience such people bring to sensing gradations of wine hailing from neighboring vinyards in France – so someone with a more finely tuned snoot may take more away from this than I did.

But I liked it.  I liked it a lot. Above, I wrote that really good whites are either cheerfully rude or deceptively polite:  this one tilts slightly more towards the latter while still remembering its objurgatory antecedents. It’s a enormously drinkable dram, near perfect strength, with wonderfully delicate and strong tastes mixing up both sweet and salt in a terrific white rhum.  You could drink it alone or mix it as you please, and you’d enjoy it either way, with nothing but a nod of appreciation for what HSE have achieved here with such seeming effortlessness. And for its price? This thing may just be an undiscovered steal.

(#580)(86/100)

Other notes

The Habitation Saint-Étienne is located almost dead centre in the middle of Martinique.  Although in existence since the early 1800s, its modern history properly began when it was purchased in 1882 by Amédée Aubéry, an energetic man who combined the sugar factory with a small distillery, and set up a rail line to transport cane more efficiently (even though oxen and people that pulled the railcars, not locomotives). In 1909, the property came into the possession of the Simonnet family who kept it until its decline at the end of the 1980s. The estate was then taken over in 1994 by Yves and José Hayot — owners, it will be recalled, of the Simon distillery, as well as Clement —  who relaunched the Saint-Étienne brand using Simon’s creole stills.

K&L “Faultline” Uitvlugt 1994 20 Year Old Rum – Review

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Dec 162018
 

When we think of independent bottlers, all the usual suspects out of Europe usually come to mind — Velier, Rum Nation, L’Esprit, the Compagnie, the whisky boys up north who indulge themselves in the odd single cask expression from time to time, SMWS, Bristol Spirits, and the list goes on.

These well-known names obscure the fact that smaller operations — stores and even individuals — can and do in fact issue single barrel offerings as well.  For example, Kensington Wine Market in Calgary does it with whiskies quite often; a bunch of redditors recently got together and bought a cask of a 2005 Foursquare rum; and in the case of the rum under review today, K&L Wines out of California bought a single cask of Uitvlugt Savalle-still juice from an independent warehouse in Scotland, and issued it in the States.

It excites equal parts curiosity and admiration, and not just because of the retro-cool label – although that’s quite attractive. I mean, it’s not as if the US is known for independent bottlings – they’re much more into going the whole hog and creating entire new distilleries (however small). The rum is twenty years old (1994-2014), a robust 52.8% and for once seems not to have been sourced from Scheer.  The name “Faultline” is what K&L uses for its own bottlings, and I gather that The Two Davids of K&L happened to be in Scotland in early 2014 and found two Demeraras (Enmore, Uitvlugt) and a Jamaican Hampden mouldering away, and manned up and bought the lot to issue as was – not a trivial exercise for them, since (as they put it), these casks were “much more expensive than single malt whiskies despite the fact that they’re half as desirable.”

Half as desirable?  Oh please. To American audiences maybe, but I submit that were they to try this thing and go further afield in their polling, the scales would be rather more evenly adjusted.  The nose of an Uitvlugt rum, deriving as it does from a Savalle column still, is a great counterpoint to the woodsy Enmore and PM and Versailles rums (the UF30E remains one of the best Guyanese rums ever made, in my own estimation) — here it delivered quite well. It began with a nose of old leather shoes, well polished and long broken in. It provided smoke, a faint rubber background, and after opening up, the light florals of a fabric softener and freshly sun-dried laundry.  There were more traditional aromas of caramel, vanilla, molasses, cumin, tea leaves and aromatic tobacco, with rich deep fruits (peaches, apples, apricots) dancing around these smells, but never overwhelming them.

The palate was also very approachable and tasty. Soft and warm, tasting of brine and red Moroccan olives (they’re slightly sweeter than the green ones); leather and wooden floors, old and well worn and well polished, so to speak. Fruitiness is again generally light – green grapes, peaches, some lemon zest, raisins – resting well on a bed of salty caramel, butter and cinnamon.  Overall, not too concentrated or overwhelming, and the strength is just about perfect for what it does. It teases and doles out delicate, clear notes in a sort of delicate assembly that invites further sipping, and the finish goes in yet other directions: dry and somewhat tannic, hinting at strong black unsweetened tea, oakiness, some raisins and stewed apples, toffee, toblerone and coffee grounds. Plus a last whiff of those fruity hints to round things out.

There’s not really a true periodic stable of such rum releases by K&L who are more into an “as and when” approach, and therefore such bottlings are, I submit, more like personalized number plates lending street cred to the issuer…something like vanity rums. Fun to get, fun to drink, interesting to have, great to taste, cool to point to — but not really meant to build a brand or a rum-issuing company: K&L is after all a liquor emporium, not an outfit specializing in indie bottlings. So a rum like this serves to draw attention to the store that sells them, providing a sort of exclusive cachet that you can only get if you shop there.  Well, that’s fair, I don’t rain on capitalism – but it does make that kind of release something of a one-off. It doesn’t support a wider array of brands or draw attention to other rums released by the same company, since there aren’t that many to be going on with.

That doesn’t invalidate the Uitvlugt 1994 though.  It’s lovely. It exists, smells the way it smells, tastes as it does, and is a real nice piece of work. I think what it points to is something often ignored by the larger American rum tippling public and the press —  that they have the same potential to issue good single-barrel, limited-edition, cask-strength rums as anyone else…and come up with something pretty nifty at the back-end when they try. This rum, limited as it is and even with its price tag, is really quite good…and single barrel or not, I’m sure the Davids weren’t disappointed with what they got.  I know that I wasn’t.

(#579)(85/100)

  • Big thank you to Quazi4Moto for the sample. It’s taken a while, but I got to it at last.

Compagnie des Indes Jamaica 1983 33 Year Old Rum (Hampden) – Review

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Dec 132018
 

 

There all sorts of fascinating things about this rum, whose age and rarity and limited outturn makes it almost impossible to find (and as for actually getting a full bottle? I dreams me dreams, kid).  It’s aged more than thirty years. It was issued for the Hong Kong market. And it’s from Hampden, certainly one of the most interesting companies making rums in Jamaica today. Compagnie des Indes is one of those rare indie outfits that seems to be able to smell these oddly compelling forgotten casks squirrelled away in dusty warehouses someplace, and the only regret is that we can never seem to lay paws on them before they’re all gone (unless, perhaps, you’re Danish).

You’d be hard pressed to do a search on this baby and find anything about it, so let me fill in some blanks that I got after emailing Florent Beuchet, the boss over the Compagnie des Indes, that French independent I’ve been following with great interest and affection for some years. It was of pot-still origin, distilled December 1983 and bottled in November 2017, so a whisker under 34 years old (when was the last time we saw something like that?). It was continentally aged, one barrel, and its origin came as a result of Florent meeting one of the biggest importers of Burgundy wines in Hong Kong, striking up a conversation and then partnering for this very unique release. In fact, it was special enough that the Compagnie eschewed the standard bottles and went with fancy decanters instead, exactly 250 of them (of which a mere 12 are being sold in Europe through a shop in Paris called L’Univerre Paris, the rest in Hong Kong) — each was apparently filled by hand and wax-sealed by Florent himself before being put into a handsome French Oak wooden box to await a lucky buyer.

Photo (c) Compagnie des Indes

For me, it’s a neck and neck race on any given day, whether I like Hampden better than Worthy Park or the other way round, and how Monymusk, Long Pond and New Yarmouth vintages fit into the pantheon (I like to think Appleton exists in a sort of gentler parallel universe than these).   Most of the time Hampden has a slight edge in my estimation (though not always), and a rum like this shows why.

Consider how it smells.  There’s enough funk and raw estery aromas to gladden the heart of any Jamaican rum lover, and it’s warm bordering on hot, initially redolent of dark rotting fruits, raw tobacco, cigarette tar, petrol, pencil shavings and a sort of damp earthy mustiness.  It deserves some patience and time, and once it opens up the softer and more delicate smells start to become more noticeable – dill, a fine line of mint/thyme, and fruity notes of apples, grapes, raisins, bananas and overripe pineapple. And it doesn’t stop there, because after an hour or two I notice overripe oranges, olives, a light brininess, grass, and lightly seasoned vegetable soup — plus deep caramel and molasses and toffee providing a remarkably stable undercurrent.  It’s been a long time since I have tried something so crowded and complex, yet none of these aromas seemed to be excessive – the balance among them all was phenomenal

It provides quite a kick to the palate as well, and very little of the assembly failed in any way, or was diminished over time.  It was bottled at 54.1%, and presents a solid series of characteristic Jamaican flavours, being oily, salty, acidic and rough – all at the same time.  The crisp and fruity ester-notes do what they always do when left to stand for some hours – become sharp and blade like. But they’re also giving off tastes of damp earth, mustiness, and are just a tad bitter, leavened by white pepper, burnt sugar, caramel and bags of fruits (apples, raisins, unripe mangoes, pears and pineapples). Oh and gherkins in vinegar, some tannins and unsweetened chocolate — not enough to spoil it, but sufficient to take the lead and dominate the softer balancing flavours of vanilla, flowers, and caramel. It’s very distinct and delicious, edging a little over the top, like the Cambridge or TECC from Long Pond was; and it will, I think be appreciated for precisely those reasons. It ended with a flourish, it must be said, really well – long, dry, aromatic, sweet, earthy, with light oil, petrol and rubber notes, plus thyme, and apples.  The taste and finish last for hours, it’s that lingering, and I was and remain quite impressed with the way that nearly 34 years of continental ageing didn’t ruin the thing with excessive oakiness.

Strictly speaking, I think it’s unfair to categorize or compare independents’ single barrel rums the same way we would something that Christelle Harris or Zan Kong make, something tropically aged that their own hands had touched, blended and made in large batches instead of a couple hundred bottles.  Because aside from being made for different audiences, stuff like this is very limited, and exactingly chosen based on the talents and preferences of that single buyer in selecting his casks. In that lies the appeal of the single cask bottling.

Still, with the proliferation of the independents and the rise of special limited edition rums over the last twenty years — and the near annual releases of new rums from all the familiar regions by old and new companies — we’re in danger of losing some of that sense of  wonder we once felt as we rediscovered those fascinating rums from the 1970s and 1980s that Velier, Samaroli, Moon Imports, Rum Nation, G&M, A.D. Rattray and others were putting out the door. We see bottlings aged ten years, or in their teens, or (heaven forbid) even twenties and take that as a given.  But occasionally, just occasionally we get hit by something unexpected. Like the Velier NRJ rums. Like a small Fijian gem from TCRL, or an amazing rum from Antigua Distillery. And like this one, three decades of sweet fire, fury and funk trapped in a bottle, which emphatically demonstrates, like those others do, how some magic still exists in 2018, and can still, with some luck, be found.

(#578)(89/100)

Other notes:

  • This sample was provided by Compagnie des Indes on my specific request.  When I first heard about this rum, I knew its rarity and restricted market would preclude my ever getting any and so for the first time I broke my reviewing protocol and contacted Florent Beuchet and asked if he had some knocking about I could try. He did, and sent it to me. The reader is asked to keep this in mind when assessing the tone and value of the review.  I think it describes my feeling about the rum’s overall worth, and I hope you agree, but at least you know its source and can come to a conclusion of your own.

Habitation Velier “Last Ward” Barbados 2009 9 Year Old Rum – Review

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Dec 092018
 

Habitation Velier’s second edition of the distillate derived from Mount Gay, known as the Last Ward — a nod to the Ward family who ran Mount Gay for over a hundred years — retains much of what makes its 2007 sibling so special, but is a distinct and wonderful rum in its own right, if not entirely superseding its predecessor.  It comes close though, and does that by simply being a Barbados rum that blends a triple distilled pot-still distillate of uncommon grace and strength into something uniquely itself, leading us to wonder yet again (and probably muttering a fervent prayer of thanks at the same time) how such a rum could have been conceived of by a company that was always much more into traditional aged and blended fare.

Since much of the background data of the Last Ward was covered in the review of the 2007, here are the simple technical details for those who are into their numbers: triple-distilled in 2009 on a double retort pot still, laid to rest in ex-bourbon casks, completely aged in Barbados, and bottled in 2018 at 59% ABV after losing 64% to the angels. Oddly, the outturn is unknown…I’m still working on confirming that.

Right, so, well….what’s this rich golden-hued lass all about?  Any good?

Oh yes…though it is different – some might even sniff and say “Well, it isn’t Foursquare,” and walk away, leaving more for me to acquire, but never mind.  The thing is, it carved out its own olfactory niche, distinct from both its older brother and better known juice from St. Phillip. It was warm, almost but not quite spicy, and opened with aromas of biscuits, crackers, hot buns fresh from the oven, sawdust, caramel and vanilla, before exploding into a cornucopia of cherries, ripe peaches and delicate flowers, and even some sweet bubble gum. In no way was it either too spicy or too gentle, but navigated its way nicely between both.

The palate was similarly distinct and equally pleasant. Unlike the 2007 here was not a hard-to-separate (but delicious) melange of tastes folding into each other, but an almost crisp series of clearly discernible flavours, smooth and warm. There were ripe fruits – cider, apples, cherries, peaches – followed by almonds, cereals and vanilla, before doing a neat segue into salted butter, leather and a crisp snort of light citrus giving it some edge.  And then it faded gently into leather, smoke, fruits and lemon peel, exiting not so much with a flourish as a satisfied sigh that made one hasten to fill another glass just to get some more. A completely solid, well-made rum that would not be out of place with rums many times its age which get far more press.

Overall, it’s a rum hard to fault.  It’s smooth. It’s firm. It’s tasty.  It’s complex. It sells at a price that won’t break the bank and gives a bang-to-buck ratio that enhances its accessibility to the general audience out there who have always loved Mount Gay’s rums.  Perhaps after experiencing the originality and haunting quality that was the 2007 it’s hard to be so seminal a second time. But however you view it, from whatever angle you approach it, it’s a lovely rum based on solid antecedents and great traditions, and while I can’t speak for the greater rum-loving public out there, I know I loved it too, and would not be averse to splurging on a couple more bottles.

(#577)(87/100)

Velier Antigua Distillers 2012 6 YO Rum – Review

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Dec 062018
 

 

Not only was the Antigua Distilleries’ English Harbour 1981 25 YO the very first rum review posted on this site, but for a long time it was also one of my personal top sipping rums (as well as the highest priced), and ever since, I’ve had a fond place in my heart for their work.  In 2017 I tried their new sherry matured rum and was impressed and intrigued at the directions in which they were going – but the 2012 rum issued the following year as part of the Velier 70th anniversary collection, that one was something really special. I haven’t tried the single barrel offering at 68.5% from this batch, but for my  money, this one at 66% is among the very best from Antigua I’ve ever tried.

The numbers almost tell the tale all by themselves: 1st limited cask release ever to come from the distillery; 6 years old; 26 casks (see note below); 44% angels share; 66% ABV; 70th anniversary edition; 212 g/hlpa congeners (which include more than just esters), placing it somewhere in the low end of the Jamaican Wedderburn category, or perhaps in the upper reaches of the Plummer. Distilled in 2012 on a continuous three-column still, and bottled in 2018, and with that, it’s not like we need to add anything else here, except perhaps to remark that these esters seem to have a differing nationality, because they sure don’t talk the same like the Jamaican bad boys from Long Pond

To be honest, the initial nose reminds me rather more of a Guyanese Uitvlugt, which, given the still of origin, may not be too far out to lunch.  Still, consider the aromas: they were powerful yet light and very clear – caramel and pancake syrup mixed with brine, vegetable soup, and bags of fruits like raspberries, strawberries, red currants.  Wrapped up within all that was vanilla, cinnamon, cloves, cumin, and light citrus peel. Honestly, the assembly was so good that it took effort to remember it was bottled at a hefty 66% (and wasn’t from Uitvlugt).

The taste was similarly excellent, attacking strong and firm without sharpness; it was gently phenolic, with a hint of acetone, balsamic vinegar, veggie soup and crackers — nothing overpowering, though. These flavours were kept subservient to the more forward tastes of caramel, toffee, white toblerone chocolate and crushed almonds, and as I waited and kept coming back to it over a period of some hours, I noted flambeed bananas, salt butter and a very strong, almost bitter black tea. It all led to a rousing finish, quite long and somewhat dry, showing off final notes of aromatic tobacco, almonds, unsweetened chocolate, vanilla and yes, of course some caramel.

Wow! This is quite some rum. It’s well balanced, just a little sweet, tasty as all get out, and an amazing product for something so relatively young deriving from a column still – I’d say it is actually better than the 1981 25YO. It has enormous character, and I’d hazard a definitive statement and say that to mix it or add water would be to diminish your drinking experience – this is one of those hooches best had as is, honestly, and it delights and pleases and leaves you with a twinkle in your eye all through the tasting and after you’re done.  

Velier, who distributes the 2012 is not, of course, an independent bottler — if they were, they’d hype themselves out of shape, market the hell out of their own releases as Velier bottlings, and never give the kind of prominence to the distiller of origin as they have since the Age of the Demeraras. Luca has always respected the source of his rums, and felt he acted as a facilitator, an educator, bringing together three points of the triangle – his own ideas, others’ best rums and the audience’s amorphous, oft-unstated, unmet and unarticulated desires.  At the intersection of these forces lies the desire to find, to chose and to issue rums that are brilliantly assembled, superbly tasty, and exist to shed new sunshine on the land of origin in general and the distillery of make in particular. That’s exactly what’s been achieved here, with every one of their wishes being granted by what’s been trapped in the bottle for us to enjoy.

(#576)(88/100)

Other notes

  • Luca selected 27 barrels from the 2012 production of Antigua Distillers, but one was so exceptional he released it on its own at 68.5%.  The remaining 26 barrels were blended into this rum. The information is not noted anywhere but calculations suggest the outturn is just around five thousand bottles, maybe a shade more.
  • Some other reviews of this rum are from the Rum Shop Boy (scoring it 91), and Single Cask Rum (no scoring). The latter review has some good historical and background details on the company which are worth reading.

Tilambic 151 Overproof Mauritius Rum – Review

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Dec 042018
 

Ten years ago, the 151s were regarded with the sort of wry caution with which one approaches a crazy old uncle who may lash out with either invective or drool at any moment, depending on the circumstances.  They encouraged adverbial density, were the strongest rums available to the rumworld, and used exclusively as cocktail bases and mixing agents. Myself, I was always a little amused by their ferocity and used their elephantine profiles as an excuse to write reviews that didn’t take themselves too seriously (like the Bacardi, Lemon Hart, Cavalier, or Appleton 151 reviews, for example).  But what else to do? I mean, back then we had no access to or real knowledge of the cask strength rums that now so dominate the upper echelons of quality rums, and to consider a 151 as anything else but a throwaway effort made to bag the overproof crown and/or to concoct crazy strong cocktails would be to mis-state what they meant to us.

As the years passed, overproofs more or less fell out of the mainstream, even out of favour, replaced by exactingly made full proof rums, some of which are approaching that kind of strength, though comparatively rarely. I can’t remember the last time I saw a review of a 151 aside from Habitation Velier’s new white (not that there were that many to begin with) and mention of any is passing rare.  But me, I never forgot them, and still hold fond memories of their harsh fury, and when I saw a Tilambic 151 sample for sale, well, what’s a reviewer to do?

Cracking it, you’d certainly exercise all the usual cautions, as one would with the SMWS Long Pond 5.1 (81.3%), the Sunset Very Strong (84.5%) or the Marienburg White (90%).  Because like all of those, the Tilambic is frenetic, unapologetic and massively alcoholic – it smokes, it seethes, it exudes badass from every pore: you can almost hear the tinkling plink of minigun shell casings piling up around your feet as you pour. To smell, it’s sharp and extremely hot, spicy and slightly sweet, redolent of raw molasses and sweet corn in a can (weird, I know), to which some light lemon zest and caramel has been mashed in with an oaken club wielded by The Rock. And which – you might be surprised to discover – is actually not bad at all.  I was certainly expecting less.

As for the palate, well, it’s a monster (yeah, big surprise). Briny with olives, pimentos, hot hot hot.  A lot carries over from the nose, but there’s more too, once you adjust to the force with which it attempts to tattoo “151” on your tongue. It has, both before and after a few drops of water, some strawberries, green apples, sawdust, light pencil shavings, licorice, mustard, vanilla and a ton of oak ameliorated by a sly little citrus line.  But it also doesn’t attempt to do too much; and unlike some indie caskers at this level, is not that complicated – in that relative simplicity lies much of its appeal, if your taste runs into high proof drinks. It all gets summed up very nicely on the finish, which is oaky, spicy, briny, dry, with a little fruit and some licorice, vanilla, caramel, and then it’s gone. Probably leaving you gasping.

So who makes this thing? We know about St. Aubin, Lazy Dodo, New Grove and Chamarel, all of which channel the old rum making traditions of the island. But the company that makes this one, Green Island, is actually a UK company which licenses International Distillers Mauritius to provide their rums – IDM also makes marks like the Flamboyant, Cascavel and the well known and positively regarded Penny Blue rums, as well as a number of Green Island starter rums.  So not so much an artisanal rum maker as a local spirits conglomerate, like DDL in Guyana or Angostura in Trinidad. The Tilambic 151 is made on a column still, aged for varying times (“up to seven years”) and has no additives, flavourings, colourings or filtrations.

That puts the it squarely into the mixing category, as are most lightly aged rums of this kind.  That it has more qualities than defects is to its everlasting credit, and our relief. I mean, this thing could take out two defensive linemen in full pads just by cracking the seal – but it was surprisingly light and flavourful too, especially after resting for a while to burn off the alcohol.  And even if it wasn’t genetically enhanced by a team of imported Swiss scientists who had seen King Kong one too many times, I can’t dismiss it out of hand – because for all its coarse and brutish power, it really was quite an interesting rum, with some positives and very few negatives. For a 151, that’s really quite an achievement.

(#575)(78/100)

Other Notes

  • The name “Tilambic” is a creole name for the local farmers’ stills, which they use, much like the Haitians do, to make their own personal hooch.
  • Steve James over at the Rum Diaries took a look at the rum back in 2014, which gives you some idea how long it’s been knocking around.
  • For additional details on the history and development of 151 overproof rums, this article provides all the background

Old Fort Reserve Rum (St. Lucia) – 2000s

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Dec 022018
 

Rumaniacs Review #087 | 0574

As with the Bucaneer rum in R-086, the Old Fort Reserve rum is from St. Lucia Distillers, and while it won an award in the 80-proof light category in an (unknown) 2003 “Rumfest”, it was withdrawn from the company’s lineup in that same year.  Bucaneer did not fit the portfolio as the company had decided to concentrate on brands like Bounty; and the Old Fort Reserve had a similar fate – it was overtaken by the Chairman’s Reserve brand.  What this means, then, is when you taste an Old Fort (and you are interested in such historical matters) then you are actually trying the precursor to one of the better known current St Lucia marks.

Although somewhat overtaken by developments in the rum world in the new century, back in the 1980s and 1990s, the Old Fort was considered to be the premium rum of the distillery, and was blended in such a way as to represent the best the company had to offer. As far as I know, it was 6-8 years old, matured in ex-bourbon casks (Note – the original Chairman’s Reserve was aged for 4½ years and then aged a further six months after blending so if the philosophy from Old Fort was continued then my ageing figures may be in error – I’m checking on that).

Colour – Gold

Strength – 40%

Nose – A little sharp, but also sweet, fruity (apricots, orange marmalade, ripe apples), dusty, dry with just a little honey, brine and pickled gherkins in the background.  Somewhat earthy and “dirty” at the tail end.  A nice nose, though demonstrating more promise than actuality.

Palate – Diluted syrup decanted from a tin of peaches.  Pears, cucumbers, sugar water, watermelon, and a nicely incorporated deeper tone of molasses and caramel.  Still somewhat briny, which gives it a touch of character that I liked, and some gently emerging notes of dill and cumin round off what these days is an unaggressive profile, but which back in the day was considered top of the line.

Finish – Longer than expected for standard proof, dry, dusty, salty finishing off with molasses and light fruits.

Thoughts – It’s unexceptional by today’s standards, and its successor the Chairman’s Reserve (especially the Forgotten Cask variation) is better in almost every way. But as a historical artifact of the way things were done and how rum brands developed on St. Lucia, it really is a fascinating rum in itself.

(77/100)

Other reviews by various members of the Rumaniacs can be found at the website, here.

Samai Gold Rum (Cambodia) – Review

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Nov 292018
 

Now here’s an interesting standard-proofed gold rum I knew too little about from a country known mostly for the spectacular temples of Angor Wat and the 1970s genocide.  But how many of us are aware that Cambodia was once a part of the Khmer Empire, one of the largest in South East Asia, covering much of the modern-day territories of Thailand, Vietnam, Laos and Viet Nam, or that it was once a protectorate of France, or that it is known in the east as Kampuchea?

Samai is a Khmer word for modern (it has subtleties and shades of meaning beyond that), and is the name given to a rum brand made by the only distillery in the country, a relatively new effort from a young company. It was formed by Daniel Pacheco and Antonio Lopez De Haro, a pair of young Venezuelan expats in 2014, who (the storyteller in me supposes) missed their home country and wanted to make an effort to bootstrap a local rum industry in a place more used to beer and rice wine and teuk thnout chhou (a whiskey-like spirit similar to Thailand’s Mekhong).

Made from molasses derived from locally grown cane and distilled in a pot still and aged for between one and two years, it is also, I should note, added to – it’s actually something of a flavoured rum, since a touch of honey from Ratanakiri (a province in Cambodia known for its very tasty honeys) is also added.  Too, the ageing is done in american and french oak and sherry casks, and while the company website makes no mention of how this is accomplished, I am assuming that various barrels of rum with these various woods, are all married together for the final product, which gives it an interesting flavour profile, to say the least.

All right, so we have a new distillery, a new rum, and no notes.  Let’s run through it and provide some for the curious.

Nose first.  As befits the strength and the production methodology, it’s soft, salty, and reminded me of fish sauce and miso soup.  It was also musky, musty, dry and kind of thick, with aromatic tobacco, sweet soya and molasses coiling beneath it, sort of a combination of maggi cubes, brown sugar, and raisins – intriguing to say the least.  Some very ripe fruit (bananas, pineapples) that edged towards rottenness, without ever stumbling over into spoilage. I tasted it blind and thought it was a standard proofed (it was), and it reminded me of a cross between a cheap rough darker Demerara rum (say, DDL’s 5YO, Young’s Old Sam or Watson’s) and a low-ester Jamaican.

A higher strength might have not worked as well for this rum, and given it a harshness which would not have succeeded quite as nicely as it did – as it was, it tasted nice and smooth, warm and sweet, with just enough bite behind the demure and easy facade to show it wasn’t 100% milquetoast.  The palate suggested biscuits, cereals, molasses, brown sugar, vanilla, caramel, winey notes, a melange of difficult-to-nail-down fruits – not excessively complex, but enough going on to be intriguing. It accomplished the odd trick of seeming more sweet than it was, partly because of the thickish mouthfeel and texture, and was set off by a few sly touches all its own – some brine, sharpness and that background of syrup, probably from the sherry and honey influence.  It was, shall we say, very pleasant and unintimidating, ending with a quietly impressive and surprisingly long finish, dry, dusty, somewhat sweetish, with a touch of fruit salad set off by cumin and masala.

Well now, what to make of a rum like this? It does not line up directly with any style one can immediately pinpoint, which is part of its attraction — I’d say that it’s geared towards the softer South/Latin American / Cuban or eastern palates (I was reminded of the Batavia Arrack, Amrut and Mekhong rums, for example, but not Fiji or the Japanese).  The Samai Gold rum has perhaps more sweet than lovers of purer Jamaican, St Lucian or Bajan would prefer, but if you’re into DDL’s lower-proofed rums, Plantation rums or other Asian ones, this one would be right in your wheelhouse, and much as I usually sniff at sweeter rums these days, I can’t deny that with its slightly off-kilter tastes, it’s quite a nifty drink, partly because it is, in its own way, something of an original.

Rums like the Samai showcase again the pleasure one can have in exploring iterations in the spirit, in a way that is simply lacking in most others.  It’s like a voyage of discovery that encompasses the whole world — each continent, each country, each distillery that makes rum, has some interesting variation on the theme. The under-the-radar Cambodian rum written about here is intriguingly different, tasty to a fault and gentle enough to appeal to a broader audience.  And all that while maintaining a sort of unique taste profile all its own, adding yet another brick to the impressive and fascinating global structure that is Rum. 

(#572)(83/100)

Other Notes

  • Many thanks to John Go, who supplied the sample.

Issan White Rum (Thailand) – Review

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Nov 272018
 

Thailand doesn’t loom very large in the eyes of the mostly west-facing rum writers’ brigade, but just because they make it for the Asian palate and not the Euro-American cask-loving rum chums, doesn’t mean what they make can be ignored; similar in some respects to the light rums from Puerto Rico, Dominican Republic, Panama and Latin America, they may not be rums du jour, yet they continue to produce for their own local audiences and sell very nicely worldwide, thank you very much.  There’s a market for the profile, and given the enormous population of Asia, it’s no surprise that they can make rums for themselves, and sell them, without always worrying too much about the hot topics of purity, additives, ageing and terroire that are so much discussed elsewhere.

That’s not to say that Issan, the company that makes this low-key white rum, doesn’t adhere to such principles.  They certainly do. Located just a short distance from the Laotian border in the north east of Thailand, a stone’s throw from the town of Vientiane (which makes its own rum), Issan uses handcut, hand-peeled cane (grown without herbicides or pesticides, sourced from its own farm and from small farmers around the area), its own strain of yeast, and a small copper pot still imported from Europe.  Like the French Caribbean islands, cane is cut and pressed to cane juice and set to ferment within 48 hours (for 3-4 days), and the waste cane is used as both fuel and fertilizer in an effort to be both ecologically sound and environmentally sustainable. The operation is somewhat more primitive than Chalong Bay (for example), but one can’t argue with the philosophy of artisanal production espoused by founder David Giallorenzo, a Frenchman from Abruzzo, who relocated to Thailand to start Issan in 2011 after a career in the financial services industry.

With export licenses taking a year to put together, the still arriving in December 2013, the next year started with just under a thousand bottles of production, and then initial exports were limited to a thousand bottles to France, Italy, Switzerland, Andorra and Belgium.  This was not large, but the company got a boost in 2014 when it won a silver medal in Hong Kong International Wine & Spirit Competition (and again in 2016), as well as bronze and gold medals in the Paris Rhumfest in 2015. By 2018, the target was ten thousand bottles of production, new stills had been ordered (for greater capacity) and with continued market increase in Europe and exposure by online magazines and bloggers, its rumprint is sure to escalate in the years to come.

Aged rums (or rhums, if you like) are not a major part of the program at this stage (though they do age their rums for a minimum of six months which suggests some level of filtration), and the one I tried was their 40% white, about which I’d heard quite a bit over the years but never got a chance to try — John Go sent it to me, knowing of my fondness for juice from Asia.  And for a product that was more or less still in swaddling clothes compared to its agricole competition in the Caribbean, it wasn’t half bad.

The nose was very very briny, accompanied with what seemed like an entire basket of olives, and alongside that was the dry mustiness of dried rice paddy and sacking (similar to the TECC and Cambridge Jamaicans, remember those?), yoghurt, and sweet flavours – swank, mangoes, green peas fresh out of the can, very delicate fruits which had to do major lifting to get themselves past the wall of salt.  There was also some faint acidic notes which balanced things off, light citrus (tangerine, let’s say) and also cereals, biscuits and oatmeal cookies and some buttermilk, all of which got slightly sweeter after everything opens up. In other words, it took the aromas of any good agricole, and then went their own unique way with it.

The nose was pretty good — the palate was where it was somewhat weaker. This was, I suppose, to be expected — standard proof rums have to be remarkably intense to get one’s attention these days and that goes as much for whites as any other.  So – it was watery and quite light, in no way aggressive, warm and sweet, and actually quite pleasant. You could mix it, but why bother? It had the light sugar water, light lemon zest, light pears and white guavas, and light spices….cumin, a suggestion of nutmeg, little else aside from a pinch of salt.  There’s a finish of sorts, short, sweet, watery and slightly fruity, and about all that could reasonably be expected.

Still, given that I walked in expecting even less, it was a really enjoyable product, akin to a softer clairin.  My personal experience with Asian spirits suggests they tend to be less in-your-face, smoother, a shade sweeter – sometimes additives perform the function of making it palatable.  As far as I know, Issan issues what comes of the still into the bottle without any messing around except to reduce it to 40% and some filtration, and they do a pretty good job here…I can only imagine what a more potent full proof version would be like (probably knock my socks off, I’m thinking, and if they could get it past Thai legislation which forbids bottling spirits north of 40%, and out to the West, more medals would be in the offing for sure).  

The Issan isn’t out to change the rumiverse, doesn’t want to reinvent the pantheon of rums (white or otherwise), and is a left-of-straightforward, relatively light, eager-to-please white rum — and deceptive in that you only think it’s weak when you start…then it grows little fangs and shows some aggro, and you realize there’s rather more here than was immediately apparent.  It’s a neat drink, well made, a slow-burn white, perhaps made for those who walk in believing they’re getting a gentle sundowner…and are then suckered into enjoying something just a shade more potent.

(#572)(79/100)

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