Mezan Jamaica (Worthy Park) 2005 10 Year Old Rum – Review

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Jul 022018
 

The question that arises when drinking a rum that is 10 years old is whether the relatively placid 40% strength helps or hurts given our rather more discerning palates these days. The blended Jamaican XO from last week’s review, with its indeterminate age and provenance, succeeded modestly in spite of its wispiness because somehow the tastes still came through and provided a showcase for the style…and for its price it was a strong low-end contender that punched above its weight.  While the 2005 10 YO we’re looking at today is also bottled at that strength – subsequent editions are a bit stronger – it is quite a few rungs up the ladder. In fact, it’s a quietly successful offering from Mezan, and should not be passed over by those who disdain anything except cask strength juice.

Speaking immediately about the nose, even though the strength was the same, the 10 year old presented as much more emphatic and distinctive than the XO.  Bananas and lemons, brine, olives, vague sweetness. Time helped to some degree and after a while one could sense cherries, a little funkiness, unsweetened chocolate and a continual background of orange peel, all of which remained light and relatively unaggressive, but quite clear.

The taste was the part I liked this most, because it was light and clear…kinda flirty chirpy, even sprightly.  The 40% does no damage to the palate and is actually quite pleasing in its own understated way. Green grapes, apples, cider, raspberries, tart unsweetened yoghurt, chocolate and nuts underscored by the thin line of citrus peel, and supported by a faint but noticeable set of fleshier fruits (not-quite-ripe apricots and peaches and mangoes) – the funkiness of esters was there, just dialled down, which distanced it somewhat from more traditional hard-core Jamaicans that are getting all the press these days. The weakness of the rum as a whole was probably the finish, which was really too short and fine, and added nothing particularly new to the fruit basket or the tastes – some citrus, cherries, green apples and that’s about it.

Overall, I liked it but the distinctiveness of the estate profile refused to come through that general mildness, which is, of course, something of a fail mark for a country whose rums have been getting a lot of attention in the last few years.  A few extra points of proof would have helped a lot, I think — and indeed, Mezan have issued a 46% version of the Worthy Park 2005 in 2017 which I have not tasted, but which is likely to address the issue (this one was a 2015 bottling).

The finish and aftertaste of the Mezan 2005 (though not the nose and palate) to some extent suggest why some people do not entirely go for softer proof and continental ageing, which is what I believe this is. That final part of the experience is simply too nondescript and inconspicuous and over far too quickly.  But we should not be too quick to trumpet “tropical ageing only!” like it was some kind of universal truth, because we should keep in mind the sterling Worthy Park 7 YO 53% from the Compagnie des Indes, which was a better rum in every way and was also aged in Europe (note also Wes’s admiration for the 2015 10 YO Worthy Park from Kill Devil).  Also the fact that overall for its price, this is a pretty good rum for those who want to know more about the Jamaican style of Worthy Park without getting their faces ripped off by a hot blast of esters bolted to a cask strength bitch slap. On that level, I’d say it’s a qualified success.

 

(#524)(84/100)

Other notes

  • Worthy Park re-opened for business in 2005 after not having produced any rum since the sixties, so this is from the first year of issue.
  • Distillate comes from molasses and a Forsythe copper pot still.  Actual place of ageing is unknown, but I’m thinking it’s the UK, or maybe partial in both UK and Jamaica.

Mezan Jamaican Extra Old (XO) Blended Rum – Review

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Jun 242018
 

Tasting the Mezan XO is best done by trying it in conjunction with other rums of its strength (about 40%) because it’s a deceptively mild and seemingly reticent sort of product – so if you taste it with some stronger drinks, it falters. It coyly presents as a weak and diffident product, and it’s only after sticking with it for a while that its attributes snap gel more clearly and you realize how good it really is. I started out thinking it was simply too mild and too little was going on there, but by the end of the session I was a lot more appreciative of its quality.

Mezan is an independent bottler out of the UK, formed by a gent named Neil Matthieson who ran a spirits distribution company since the 1980s and used it as the parent company for Mezan in 2012 (he is the managing director of both). Following the usual route for an independent, they source barrels of various rums from around the world and bottle them in limited editions.  However, in the XO they have opted for issuing a blend of rums from Jamaica – not from single distillery, but from several, and The Fat Rum Pirate notes it as having two components from Worthy Park and Monymusk (there are others, unidentified) and Steve James over at the Rum Diaries blog wrote that he heard that the youngest part of the blend is four years old. I myself was told by a rep that all components of the blend were in the 18-24 months range, but that might have been just for the rum from my batch number (#4997).  I’d suggest ageing is continental.

According to Matt in his longform essay about the XO, Mr. Matthieson prefers to bottle at a strength in the low forties.  This has both positive and negative aspects – it becomes more accessible to people not used to cask strength rums, but at the price for the enthusiasts of weakening its clarity.  The nose of the XO makes this clear – it’s nice and aromatic…but thin, very thin. Sure, there are notes of pot still funkiness, brine, olives, dunder, rotten fruit, some plastic – it’s just that they’re faint and light and too wispy. That delicacy also permits the alcohol forward note to be more dominant than would otherwise be the case, and it presents more as something spicy and raw, than a delicate and nuanced rum.

The palate permits the low strength to come into its own, however.  Once one waits a while and allows oneself to get used to it, the flavours become quite a bit more distinct (though they remain light). Esters, overripe bananas and some nail polish to begin with, moving into a smorgasbord of rather light sweetness, plastic, brine, citrus and green apples – a sort of combination of fruits both fresh and “gone off”. Somehow this all works. And I think that the rum deserves a second and a third sip to pry out the nuances.  The finish is no great shakes, short and sharp and spicy with more crisp fruits and brine, but so quick that the memory one is left with is more of a young and feisty rum than a seriously aged one.

Certainly the overall impression one is left with is of a young blend, possessing enough complexity to warrant more careful consideration. No need to mix this if you don’t want to, it’s decent as is, as long as chirpy young Jamaicans are your thing.  As a Jamaican representative rated against the pantheon of better known and perhaps more impressive rums, though, it reminds me more of young and downmarket Appletons or J. Wray offerings than anything more upscale.

What makes the rum a standout is its price. Retailing in the UK at around £30 and of a reasonably plentiful outturn, it’s clear that the XO is an inexpensive way to get into the Jamaican style. There’s a lot of noise online the estate-specific rums like Monymusk, Clarendon, New Yarmouth, Worthy Park and Hampden (and that’s aside from Appleton itself), but not everyone always wants to pay the price for cask strength bruisers or indie bottlings that are so distinctly focused.  When it comes to an affordable, living-room strength blended rum that is middle-of-the-road funky and estery and works well as both a sipping drink or an ingredient into something more complicated, the Mezan Jamaican XO may be a very good place to start, no matter how you like drinking it. And at the very least, it won’t unduly dent your wallet if your own opinion turns out to be less than stellar.

(#523)(82/100)

Key Rums of the World: English Harbour 10 Year Old Rum (Antigua)

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Jun 192018
 

It’s a curious fact that what might be the best all-round aged rum from Antigua is the one that is actually mentioned the least: you hear a lot about the popular 5 YO; the more exclusive 1981 25 YO comes up for mention reasonably often; and even the white puncheon has its adherents…but the excellent 10 Year Old almost seems to float by in its own parallel universe, unseen and untried by many, even forgotten by a few (I first looked at in 2010 and gave it a guarded recommendation).  Yet it is a dry and tasty and solid drink on its own merits, and if I had to recommend a rum at standard strength from the island, this one would absolutely get my vote, with the white coming in a close second (and may yet make the cut for the pantheon, who knows?).

There’s almost nothing going on with rum in Antigua that is original or unique to the island itself.  Even back in the old days, they would import rum and blend it rather than make it themselves. Since 1932 one distillery has existed on the island and produces most of what is drunk there using imported molasses – the long operational Antigua Distillery, which produced the Cavalier brand of rums and the English Harbour 5 and 25 YO  They used to make one called Soldier’s Bay, now discontinued, and a colourful local gent called “Bushy” Baretto blends an overproof he sources from them and then drags it down to 40% in a sort of local bush variation he sells (in Bolan, a small village on the west side of the island).

Since the source of all this rum made by Antigua Distilleries is imported molasses, there is no specific style we can point to and say that this one is “key” anything.  Also, they are using a double column still and do not possess a pot still, or a lower capacity creole still such as the Haitians use, which would distill alcohol to a middling 60-70% strength instead of 90%+ basis of their range that wipes out most of the flavours.  So again, not much of a key rum based on concepts of terroire or something real cool that is bat-bleep-crazy in its own way and excites real admiration.

With respect to AD’s other rums up and down the range — the 65% puncheon remains a somewhat undervalued and fightin’ white brawler; the (lightly dosed) 25 Year Old is too expensive at >$200/bottle and remains a buy for money-bagged folks out there; and the 5 YO has too much vanilla (and I know it’s also been messed with somewhat). Since 2016, the company has moved towards stronger, near-cask-strength rums, is experimenting with finishes like the sherried 5 YO and a madeira, and I know they’re doing some work with Velier to raise their street cred further, as well as sourcing a pot still.  But none of this is available now in quantity, and that leaves only one rum from the stable, which I have been thinking about for some years, which has grown in my memory, but which I never had a chance to try or buy again, until very recently. And that’s the 10 year old.

The nose begins with an astringent sort of dryness, redolent of burnt wood chips, pencil shavings, light rubber, citrus and even some pine aroma. It does get better once it’s left to itself for a while, calms down and isn’t quite as aggressive.  It does pack more of a punch than the 25 YO, however, which may be a function of the disparity in ages – not all the edges of youth had yet been shaved away. Additional aromas of bitter chocolate, toffee, almonds and cinnamon start to come out, some fruitiness and vanilla, and even some tobacco leaves.  Pretty nice, but some patience is required to appreciate it, I’d say.

The most solid portion of the rum is definitely the taste.  There’s nothing particularly special about any one aspect by itself  – it’s the overall experience that works. The front end is dominated by light and sweet but not overly complex tastes of nuts, toffee, molasses, unsweetened dark chocolate and cigarette tar (!!). These then subside and are replaced by flowery notes, a sort of easy fruitiness of apples, raspberries, and pears, alongside a more structured backbone of  white coconut shavings, dates, oak, vanilla, caramel. The finish returns to the beginning – it’s a little dry, shows off some glue and caramel, strong black tea. Oddly, it also suggests a herbal component and is a little bitter, but not so much as to derail the experience. Quite different from the softer roundness of the 25 YO, but also somewhat more aggressive, even though the proof points are the same.

So if one were to select a rum  emblematic of the island, it would have to be from this company, and it would be this one.  Why? It lacks the originality and uniqueness of a funky Jamaican, or the deep dark anise molasses profile of the Demeraras, or even the pot still originality of the St Lucian rums.  It actually resembles a Spanish style product than any of those. By the standards of bringing something cool or new to the table, something that screams “Antigua!” then perhaps the puncheon white should have pride of place.  But I feel that the 10YO is simply, quietly, unassumingly, a sturdy and well-assembled rum, bringing together aspects of the other three they make in a fashion that just succeeds. It is at bottom a well made, firm, tasty product, a rum which is pretty good in aggregate, while not distinguished by any one thing in particular. Perhaps you won’t hear the island’s name bugled loudly when you sip it…but you could probably hear it whispered; and on the basis of overall quality I have no problems including it in this series.

(#522) (83/100)

By The Dutch Batavia Arrack – Review

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Jun 172018
 

Somehow, after a big splash in 2015-2016, Indonesian rums came and left the scene with equally and almost startling suddenness.  Although Haus Alpenz has been making a Batavia Arrack Van Oosten for many years (even decades, perhaps), it is a niche spirit, really, and not many know of it, and no, I haven’t tried it. My first encounter with the arracks came when I bought the Compagnie des Indes Indonesia rum in 2015 (and quite liked it), and within the year By The Dutch put this fascinating product out the door and then occasional photos began making the rounds on FB of Naga and Nusa Cana rums.  Shortly thereafter Matt Pietrek wrote one of his deep dives into the By the Dutch rum, and yet after all that, somehow they have almost vanished from the popular consciousness.

Perhaps it’s the renaissance of Bajan and Jamaican rums in those same years that stole the show, I don’t know – certainly over the last years the various social media are fuller of Bajan and Jamaican rum pictures and commentaries than just about anything else. Maybe it’s physical distribution, festival absences, word of mouth, Facebook posts (or lack thereof).  Whatever the case for its lack of mindshare, I suggest you give it a try, if only to see where rum can go…or where it has already been.

Part of what makes arrack interesting is the way it is fermented. Here some fermented red rice is mixed into the yeast prior to addition to the molasses and water (up to 5%), which undoubtedly impacts the final taste.  I was told by a By the Dutch rep that this particular spirit derives from sugar cane juice and fermented red rice cake, and is then twice distilled: once in a pot still, producing a distillate of about 30% ABV, and then again in another pot still to around 60-65%.  At that point it is laid to rest in barrels made of teak (!!) in Indonesia for a number of years and then shipped to Amsterdam (Matt implies it’s to Scheer) where it is transferred to 1000L oak vats. The final arrack is a blend of spirits aged 8 months, 3, 5 and 8 years, with the majority of the spirit being 3 and 5 years of age and bottled at 48% ABV.

A production process with so many divergent steps is sure to bring some interesting tastes to the table. It’s intriguing to say the least.  The nose, even at 48%, is remarkably soft and light, with some of that pot still action being quite evident in the initial notes: rotting banana skins, apples gone off and some funky Jamaican notes, if perhaps not as intense as a Hampden or worthy Park offering.  This then slowly — almost delicately — released light citrus, watery fruit and caramel hints, chamomile, cinnamon, green tea and bitter chocolate and a sort of easy sweetness very pleasing to smell.

It got better when I tasted it, because the strength came out more clearly – not aggressive, just very solid and crisp at the same time, sweet and clear, almost like an agricole with some oak thrown in for good measure.  The pot still origins were distinct, and taste of sweet fruits gone over to the dark side were handled well: apples, citrus, pears, gherkins, the very lightest hint of olives, more tea, green grapes, with cooking spices dancing around everything, mostly nutmeg and cinnamon.  Even the finish was quite aromatic, lots of esters, bananas, apples, cider and a sort of grassiness that was more hinted at than forcefully explored.

As an alternative to more commonly available rums, this one interesting. It doesn’t smack you in the face or try to damage your glottis – it’s too easy or that – and works well as both a sipping drink (if your tastes go that way), or something to chuck into a mai-tai or a negroni variation. One of the reasons why it should be tried and appreciated is because while it has tastes that suggest a Jamaican-Bajan hybrid, there is just enough difference from the mainstream here to make it a fascinating drink on its own merits, and shows again how rum is simply the most versatile, varied spirit available.   

Plus, let’s be fair, the arrack is quite a nifty rum judged solely by itself: no, it’s not a stern and forbiddingly solid cask-strength rum, no – it’s actually something of the other way… but it’s original within its limits, sweet enough for those who like that, edgy enough for those who want more. In short, eminently sippable for its strength.  I think it’s an old, even ancient drink made new, and even if one does not immediately succumb to its languorous charms, I do believe it’s worth taking out for a try.

(#521)(84/100)

Other notes

The bottle clearly says “aged up to 8 years”.  Understand what this means before you think you’re buying an 8 Year Old rum.

Opinion

With respect to the rum news all being about the western hemisphere’s juice: I don’t begrudge the French, Spanish or English Caribbean rum makers their glory — that would be deeply unpatriotic of me, even if one discounted the great stuff the islanders are making, neither of which is an option. There’s a reason they get just about 75% of the press, with the independents and Americans (north and south) getting the remainder.  

But I just want to sound a note of caution about the blinkers such focus is imposing on our rumsight, because by concentrating on nothing but these, we’re losing sight of great stuff being made elsewhere – on the French islands, St Lucia, Grenada, Mexico, Japan…and Indonesia. From companies like By the Dutch and the New Asians only now beginning to be more visible.

Nine Leaves Angel’s Half (American Oak) 2 Year Old 2016 Release – Review

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Jun 132018
 

#520

Since we’re talking about Nine Leaves again, let me just issue this brief review of another of the 2016 editions, the American Oak 2 year old.  This was something of a departure for the company and its genially low-key one-man owner, master blender, accountant, chief salesman, procurement officer, distiller, bottler, secretary, and maybe even floor cleaner, and the departure is in that it’s aged for so long.  

Most of the time Yoshiharu Takeuchi (who holds all of the positions noted above plus maybe a few others) releases rums in a six month cycle for the Angel’s Half expressions, and annually for the unaged “Clear” ones. This one is, however, aged for two years – it was the first “real” aged edition he made, and it was put to rest almost at the same time Nine Leaves opened for business.  Why two years? Because it’s the maximum a rum can be aged in Japan, he told me, before heavier taxes start to kick in, noting also that this is why for the moment older rums will not be part of the Nine Leaves’ stable.

Be that as it may, the 50% 2YO pot still rum should be seen as a companion piece to the Encrypted, which came out in the same year, and was also two years old.  However, the Encrypted was a two year old finished blend (of four rums), and this rum was a straight two year old without any other barrels aside from the American oak. I tried it together with the that and the Angel’s Half 6-month from last week, at the same time… and somewhat to my surprise, I liked this one best.

The nose rather interestingly presented hints of a funky kind of fruitiness at the beginning (like a low rent Jamaican, perhaps), while the characteristic clarity and crisp individualism of the aromas such as the other Nine Leaves rums possessed, remained.  It was musky and sweet, had some zesty citrus notes, fresh apples, pears and overall had a pleasing clarity about it. Plus there were baking spices as well – nutmeg and cumin and those rounded out the profile quite well.

Palate, short version, yummy. Some sugar water, vanilla, cereals and those spices again, cider and apple juice.  No brine here, no olives, more like a kind of tartness, akin to unsweetened fresh yoghurt. And a minerally iodine peat-bog taste lurked in the background, which fortunately stayed there and wasn’t so aggressive as to derail the experience.  It was quite smooth, with some edge and rawness, but well controlled, closing things off with a finish that was quiet, clear and relatively easy, redolent mostly of acidic fruits, apples, cider, oranges and a bit of vanilla.  That’s a rather brief set of tasting notes, but I assure you, the experience was well worth it.

When I posted the Angel’s Half notes last week on reddit, one person asked me whether what I described was typical for Nine Leaves.  Based on these three Nine Leaves rums from 2016, I’d have to say yes – but even with rums so relatively similar and from the same tree, there were points of individuality that made them distinct in their own right.  Of the three, this one was my favourite – it provided reasonable complexity, clarity, enjoyment, retained its sprightly youth and vigour, while suggesting how the ageing sanded off the rough edges.  For a two year old rum made on the other side of the world, this thing is quite an achievement, and demonstrates yet again that a rum doesn’t have to be aged up to wazoo or come from a famed Caribbean estate to make a solid and favourable impression on anyone who tries it.

(86/100)

Other notes

The rum’s label could use some work.  It states it’s an Angel’s half but neither the year nor the ageing are clearly noted, which inevitably leads to some confusion.  Also, the only way to tell it’s different from the 6 month old is the yellow label for the 2YO, as opposed to the white one on the 6-month. I think Yoshi has corrected this in subsequent releases, though one remains perennially unsure what the release quantity is.

Nine Leaves Angel’s Half (American Oak) 2016 release – Review

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Jun 112018
 

Ever since Yoshiharu Takeuchi began his one-man Japanese rum-making outfit called Nine Leaves, I’ve kept a weather eye on his work, and think his two-year-old rums and the Encrypted – both the original and the one issued for Velier’s 70th Anniversary in 2017 – have been remarkably good rums for juice under five (and in some cases under one) years old.

Arguably the aspects of Mr. Takeuchi’s work that have brought him to the attention of a greater audience in the Americas — though he’s been well known, and moving around, in the European festival circuit since 2014 — is the release of the Encrypted as noted above, and his current attendance at the Miami Rum Renaissance in 2018…from where Juan Marcos Chavez Paz, a correspondent of mine and a member of the Consumers Jury for the last couple of years, sent me a note yesterday expressing his amazed admiration for the quality of what Nine Leaves does with such short ageing periods.

Aside from the occasional two-year-old, Nine Leaves’ bread and butter is the regular outturns of rums which he puts to rest for a mere six months before bottling, in either American oak or Limousin casks. He calls them “Angel’s Half”, which I think is a understated and humorous play on the strength, the ageing and the pilferage of the angels. What this brief stint in the barrels accomplishes is to preserve much of the unaged fire of a white spirit, while also getting the benefit of what Martin Cate would call “light ageing.”  However, since these are coming out twice a year, it’s a tough task to try and get them all…the distillery opened in 2013 and while it may not seem to be a problem to get a “mere” twenty or so expressions, trust me, it is.

The rum under discussion today is the light yellow Nine Leaves ‘Angel’s Half’ (American oak aged) pot still rum issued in 2016 – not messed around with, bottled at a robust, throat-clearing 50% and as with all the rums from the company I’ve tried so far, it’s a solid, tasty piece of work for something aged less than a year.

And that’s the part at which I kind of marvel.  I honestly don’t know how he stuffs as much into these rums as he does.  The nose, for example, gave an initial sensation of a wet stone and minerals (!!), salt, sweet peas (I’m not making this up, honest), before relaxing with the weird stuff and presenting something a tad more traditional – sherry, brine, an olive or two, watermelon, pears and a light kind of sweetness that’s quite pleasing.  And quite assertive, but without actually crossing over into rough.

The palate was deceptive, because although the dominating flavour at first sip was swank and a freshly sliced watery pear, it evolved subtly over time, in spite of what appeared to be a certain light delicacy behind which reticent flavours hid and never wanted to emerge. Wait a while and take your time, as I did – since, once it opened up, crisp, solid tastes were to be found. Brine, olives, gherkins, cucumbers to start, mellowing out into light fruits, a bit of lemon zest, nutmeg (very faint), guavas and just a suggestion of creaminess I could not nail down more precisely.  Surprisingly, the finish was rather short for something bottled at 50%, and was quite dry, somewhat less than nose and palate suggested could be found. Some watery fruits, a bit of brine, the sweet line of citrus and spice, and that was that.

Thinking about the rum as I jotted down my notes, I think the key to the experience is in understanding its rather unstudied and deliberate eschewing of off-the-wall complexity.  That’s not its intention, because there’s not that much going on here, no kaleidoscopic taste-attack to the senses as defined by some of the unaged white rums I’ve written about; in a way it’s a tamed version of those, with more than enough subtlety imparted by the time spent in the barrel to elevate it (now that I consider the matter, in a way it reminded me of the unaged Kōloa Kaua’i Hawaiian Rum I tried back in 2012).  In other words, it’s two steps above merely “simple”; it’s clear and crisp and has the notes it plays, and plays those exceedingly well. I quite enjoyed it.

Conversations like the one I had with Juan makes me glad I invest the time into doing company biographies that provide background for the aficionados, because it’s clear that the interest is there and it’s really just the rums that aren’t always available.  Fortunately Yoshi-san is not slowing down and keeps the quality of his juice very high (Velier would hardly have asked him to contribute to the 70th Anniversary collection otherwise). The chance that one day boredom will set in and I stop trying Nine Leaves’ “sincerely made rums” is small indeed, especially when there’s a range of young stuff like this to be savoured. Here’s a company that will hopefully gain even greater recognition, acclaim and plaudits in the years to come than those they have already earned.

(#519)(83.5/100)

Other notes

  • Unsure whether this one is the Spring or Autumn release, since the label doesn’t mention it. Since I tried it in October, I’m going to suggest it’s Spring.

Velier Port Mourant 1972 35 Year Old Full Proof Rum – Review

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Jun 072018
 

#518

The Velier Port Mourant 1972 is the Demerara rum from further back in time than anything else they’ve ever put out the door, beating out the legendary Skeldon 1973 by a year, and is a stunning 35 year old rum.  Given its age and how long ago it came out the door (2008) it would seem to be a better fit for the Rumaniacs series, but I felt it raised two issues that perhaps made a full-fledged review essay more appropriate. Plus, I really liked the damned thing.

Quite aside from my personal admiration for these older Velier rums, what also piqued my interest was that two of my barking mad viking friends rated it as high as they did in their Velier PM blowout some months ago.  I was surprised as well: here was a rum bottled on the drowsy side of 50% and not even fully tropically aged, and it scored that well? This seriously enagaged the gears of my curiosity, and in April of 2018 I was able to put it into an eight-rum mashup…just to see what the fuss was all about, and if I could perhaps poke a hole in their assertion that it was that good. This is the sort of cheerful one-upmanship we indulge in, in our spare time, when we aren’t posting pictures of our latest acquisitions.

Those who have read the recent post about the 8 Demerara rums from DDL and Velier (spoiler alert! read no further if you are that person) will find few surprises here, since they’ll know it rated at the top. Let’s go deeper and see if we can explain how and why it got there.

The nose made an immediate and emphatic response: “Here’s how.”  I had exasperatedly grumbled “OFFS!” with the El Dorado 1988 25 YO — with the PM 1972 I leaned back, sighed rapturously and said “Oh yeah.”  Sweet deep raisins, licorice, soya (very light saltiness, really nicely handled), coffee, bitter chocolate leather and smoke  The balance of the components and the way they segued one into the other, and re-emerged just as you thought it was all done, is nothing short of outstanding.  And even when I thought the show was over and then went to wash the dishes, do the laundry, kiss the snoring wife and return, there was more waiting – prunes, blackberries, nougat, anise, chocolate-covered dates, molasses, aromatic tobacco and a fine blade of almost imperceptible citrus.

A rather more traditional and solid PM backbone of licorice and molasses was in evidence once the tasting began, acting as a clothes horse upon which were hung other elements of flavour – that chocolate and coffee again, muscovado sugar, white pepper, vanilla…and that was just the beginning.  I went out grocery shopping, cleaned the house, made brunch for Mrs and the Little Caner, came back, tasted again, got hit by oak (not much), orange peel, flowers, sawdust, raisins, black grapes, ripe mangoes…I held the bottle up to the light in some perplexity, wondering, where was all this stuff coming from?  Even the finish displayed that remarkable richness of profile, and rather than go into detail, I’ll just repeat what I said in the mashup essay: “All of the above…plus some mint”. Because that was exactly it.

The balance and complexity and overall richness of this rum is extraordinary.  It is aromatic to a fault, and so generously endowed with tastes and flavours that if they were physical attributes, somewhere John Holmes would be weeping with envy. And all of that is in spite of — or because of — two issues.  

For one thing, the PM 1972 is not a particularly strong rum (“firm” might be the best word to describe it).  You’d think that at 47.8% it would be a laid back, slow-’n’-easy kind of product, with a lot of complexity but not too many rabbits squirming around in its jock.  But somehow it succeeds. It shines. It’s strong enough to make a statement for its quality without wimping out at some low-ass strength that would make it a dilettante’s wet dream but not completely delivering on its promise (like the Cadenhead Demerara 1975 at 40.6%, perhaps) .  I’ve made many comments about my evolving preference for cask strength bruisers, yet I cannot fault the low-power engine that drives this thing, because it’s so seamlessly constructed, samples so well.

Secondly, Luca is known for his fierce proselytization on behalf of tropical ageing – his oft-stated opinion, proudly displayed on so many of the rums he slaps Velier’s name on (and which has been adopted by many other producers) is “Fully Aged in the Tropics”.  But here that’s not the case: the PM 1972 was partly aged in Guyana, and partly in Europe. To some extent that may be the exception proving the rule, but to my mind what it demonstrates rather more subtly is that we should not be so quick to dismiss continental ageing just because it’s becoming some sort of conventional wisdom.  The fact is that other independents like the Compagnie, Rum Nation, Transcontinental, Samaroli, Duncan Taylor, Hunter Laing etc have long shown that continental ageing can work if done right, and perhaps appeal to rum drinkers who like or prefer a different kind of aspect to their aged-rum profiles. The sweet spot of dual ageing as opposed to one place or the other may just be demonstrated – in spades – by this old and almost forgotten rum, of which only 175 bottles ever came to the world from the original two barrels.

But wherever it slept and whatever the proof, somehow the Port Mourant 1972 finds an intersection of strength and ageing to present a profile that is almost without flaw.  I went in to the tasting, rather snidely hoping to disprove its purported brilliance. I was unable to do so. Simply stated, the rum is phenomenal. It’s one of the best Guyanese rums at its strength, from any still, at any age, ever made. It hurts that it is so rare and that the new crop of rum drinkers are unlikely to ever try it, because you can bet that anyone who still has one is holding onto it as tight as Mrs. Caner to the dream of a Gucci purse.  Given my appreciation and respect for this rum, I have to admit that if a bottle ever landed in my grubby paws, then my grip would be pretty fierce as well. 

(92/100)

Other notes

  • Assuming 2 barrels of 500L each, with an outturn of 175 bottles at 0.7L each (122.5 Liters total), we can estimate something like a 90% angel’s share.
  • Distilled August 1972 bottled March 2008.

El Dorado 25 Year Old Rum (1988) – Review

 5 Responses »
May 292018
 

#517

Writing about the Milroy Jamaican 26 year old, I rather sourly remarked that there was absolutely nothing to go on regarding the provenance of the rum.  No such issue afflicts the 1988 edition of the El Dorado 25 year old rum, which is one of the most recognized premiums ever made. Even increased competition from  other Caribbean (or independent) makers has done little to dull its lustre….except among the cognoscenti, who wouldn’t rinse their glencairns with it.

Which, for the uninitiated, seems somewhat extreme.  After all, just look at the stats: bottled at 43%, and it’s a true 25 year old rum – nobody has ever put a dent in DDL’s age statements – made by one of the most famous brands in the rumiverse, using the near legendary stills in a masterful assembly: various sources note that the marques of EHP (wooden coffey), PM (double wooden pot still), AN (French Savalle Still) are all part of the blend, and while there is some variation from batch to batch, overall the rum remains remarkably consistent.

So what’s the issue? Well, by now, anyone who has read about DDL’s El Dorado rums is – or should be – aware that they practice dosing.  That is, the addition of caramel syrup or sugar or whatever, in order to smoothen it out and make it more sippable, more elegant, more rounded. This is of course never acknowledged or noted on the label, and it took private hydrometer tests to ascertain that the El Dorado 25 YO 1980 version had around 50g/L of adulterants, and the El Dorado 25 YO 1986 around 39 g/L (I don’t have specs on the 1988).  These additions certainly do their duty admirably – the rum is smooth, quiet, an awesome after-dinner sip. But there’s no free lunch in this world, and the price that is paid for that sippability is a muted profile – a muffled, muddled, addled, over-sweetened mess that obscures the high points of a rum that old.

Nosing it makes it clear right off the bat.  It’s slightly heated, fat and rounded – almost thickly aromatic. The dusky notes of anise and caramel, molasses, coconut and bananas are evident, but just barely. With some effort and concentration, raisins, apricots and prunes can be sensed…almost.  It feels toned down, and that’s not just a function of the relatively low strength, but also the suppressive nature of the dosage. And even on the nose the sweetness is self-evident.

This leads to a palate that is, at best, indeterminate – at worst it’s a travesty of what a rum aged for twenty five years should be. I spent half an hour sipping this rum in an attempt to take it apart, provide better tasting notes…and at the end, all I came up with was vanilla, toffee, molasses and licorice. There were some white chocolate and coffee notes.  Vague flowers. Fleshy fruits, very ripe oranges, faint faint faint. And over it all was the sweetness and liqueur-like nature of the whole tasting experience which was simply too much. What this also did was to make the finish practically nonexistent. It was blattened flat by a sort of cloying syrupy-ness, and no subtle tastes really emerged to make the close an enjoyable one.  

If you think that this review of the ED-25 is relatively moderate and temperate – or even bland – you’re quite right, so let me provide some extra personal details: the day I tasted this thing I was hopping mad with it inside of five minutes, and the very first notes in my book started out “Oh for f**k’s sake!!”  I wanted to write an R-rated review.  I wanted to eviscerate it with foul language that would make a Mudland porknocker cringe. And eventually, I had to write this review four times from scratch lest my disappointed fury bleed too much into the narrative.

And I’ll tell you why I was so pissed off – because I know there’s better under the hood of this deliberately triple-locked supercar. Because you can sense the quality, the brilliance of what could have been, lurking underneath the dreck — but are kept away from it by a freakin’ wall of additives neither asked for nor wanted, but which it was felt necessary to inflict. Because I’ve eaten labba and drunk creek water and want more out of the country.  Because I know DDL can do, and has done, better. It’s like the Little Caner dumping on a school test because he was too lazy to study even though he knew the material inside out. And like his results when he pulls this crap, were they to be given, the ED-25 (1988) doesn’t deserve to be rated. I’m that incensed.

So I’m not going to score this rum.  What’s the point? Those who want a five hundred dollar hooch with a cool presentation and excellent age won’t care enough to read this; those who despise dosage and adulteration in any form will never spring the coin, and the more knowledgeable folks in the middle know there’s better out there for less – sometimes even from El Dorado – and will be neither surprised nor appreciative. I’m going to suggest that if you want a smooth, sweet, well-aged rum and can get it for free as part of a tasting or a sample set, then by all means, go for it. Want to impress people who know nothing about rum, here’s one to wow their socks off. Otherwise, look elsewhere.

(Unscored)

Other notes

In the days after this post got shared on FB, it got a remarkable amount of traction in the comment section, especially in Rum Club Canada and The Ministry of Rum.  Most agreed, and others were, I imagine, amused by the idea of the Caner losing his temper.

John Milroy Finest Jamaican “Golden Strength” 26 Year Old Rum

 2 Responses »
May 282018
 

Rumaniacs Review #080 | 0516

There’s a lot of missing information on this rum, specifically from where in Jamaica, and when it was made. Until I can get more, we’ll have to just take the tasting notes as they come, unfortunately, since that’s all I have.

Colour – Orange

Strength – 50%

Nose – “Subdued” is the best word I can think of; there is very little of the fierce funkiness or hogo-infused Jamaican badass we’ve gotten used to with more recent Hampdens or Worthy Park rums.  It’s slightly sweet, with caramel and citrus and vanilla, and the question one is left asking is “Where did the funk disappear to?”  Leaving it to open and then coming back to it does not improve or enhance the aromas much, though some fruits and additional lemon peel, coffee grounds and bananas to become more noticeable.

Palate – Ah well, here we go, the sharper funky stuff comes on stage at last.  Still rather restrained, however.  The rum presents as medium bodied, creamy, and tastes of caramel, vanilla, molasses, with a vibrant backbone of cherries, orange peel, ginger, grass, nutmeg and cinnamon.  It really reminds me more of a Demerara (sans anise) than a true Jamaican, and in the absence of real details on the estate of origin, it’s remains something of a let down for those in love with the fierce ester-driven purity of more recent vintages.

Finish – Excellent, quite long, hot, breathy, with more ginger, bitter chocolate and coffee, and quite a bit of tart fruitiness in the background

Thoughts – Not one of my favourites, to be honest.  It’s too indeterminate and doesn’t carry the flag of Jamaica particularly well.  I’m unsure, but (a) I think it’s been continentally aged and (b) it’s possible that the barrel was either charred was nearly dead. Were you to rate it as just a rum without reference to the island of origin, then it’s pretty good — but when I see Jamaica on a label, there’s certain things I look for, and even at nearly three decades old, there’s not enough here to mark it out as something special from there.

(77/100)

Other Notes

There are no details on the estate of origin nor the year of distillation to be found.  My personal opinion is that the rum is a column still rum, continentally aged and perhaps from Longpond (assuming it’s not a blend of some kind).

Tracing Milroy’s is an odd experience.  The bottom of the label provides an address which when searched for puts you in a quiet residential side street in Saxmundham (Suffolk), and when I called the phone number, the gent told me it had not been in the name of Mr. Milroy for over four years. Yet I found a reference that notes Milroy’s is a very well known spirits establishment in #3 Greek Street London. That one makes more sense (the Suffolk address was likely a personal one).  According to K&L Wines, John “Jack” Milroy opened a wine shop in the West End in 1964 with funds provided by his brother (a gold miner from South Africa) and indulged in the bottlings of single cask Scotches. It’s reasonable to suppose an occasional rum flitted through their inventory over the years. The brothers sold the company (date unknown, likely late 1990s) which was run by La Reserve under the stewardship of Mark Reynier who later went on to fame as the man behind Bruichladdich, Murray McDavid and Renegade Rums. As of 2014, the company is once again an independent shop “Milroy’s of Soho” whose site I used for some of these historical notes.

Duncan Taylor Versailles 1985-2012 27 YO Guyana Rum – Review

 2 Responses »
May 242018
 

#515

Two independent bottlers out of Europe which I have not done much with are Mezan and Duncan Taylor, though I have samples and a plethora of notes of rums from both. Let’s try to remedy that this week with a quick look at the current subject, which presses many of my buttons at once: it’s from Enmore estate but the single wooden Versailles pot still (which alongside Port Mourant is one of my favourite stills from Guyana), distilled in 1985 and bottled in 2012 so a hefty 27 years old, and it has a no-nonsense strength of 52.5%. Need I say continental ageing? No additives or messing around? Probably not. You could tell that as one of the first rums they issued, they probably figured that they’d release a 27 year old Hulk to the market and reap all the glory therefrom.

Did they succeed? Not quite.The nose was fine, mind – very light, thin and sharp, redolent of glue, acetones, pencil shavings, the rich aroma of a brand new leather jacket, oak, a little anise and a raft of light and indeterminate fruits (apples, orange peel and pears) that were difficult to pick apart.  It had a musty sort of smell too…like aged, dust-covered old books in a stuffy library. Odd, but by no means unpleasant.

Thinness of the nose aside, the palate took something of a ninety degree left turn. It felt thicker, richer, with the glue and furniture polish notes receding, yet what emerged was a rum that seemed over-oaked, and very dry, very crisp.  What fruits there were – and there were some, mostly raisins, pears, unripe apples and green mangoes – were of the mouth puckering kind, quite tart, accompanied by orange peel, nutmeg, cardboard or drywall, and something that reminded me of the dustiness of a drought-stricken backyard. The strength was fine for what it was – not low enough to make it a mild crowd-pleaser, not so strong as to make it an assault on the tongue, so on that level it succeeded just fine. The finish gave up more of those tart fruity sensations, oak notes, some pepper and cooking herbs (thyme and parsley)…yet overall, it somehow failed to cohere really well, and the whole experience was deflated by its relative lack of voluptuousness that either some more ageing or some time in tropical climes might have ameliorated.

Duncan Taylor started life in 1938, formed by Abe Rosenberg and his two brothers, who had a sales license for major states in the US which allowed for rapid growth in the post-war years (especially with the J&B brand). It was a company that dealt in whiskies, both as a merchant and as a broker in Glasgow, and over time they acquired what was one of the largest privately-held collections of rare malt whisky casks in the world. The partnership was sold in 1980, but the collection of whiskies owned by Duncan Taylor was not part of that sale. Euan Shand and his partner Alan Gordon bought it in 2002 and moved the company to Scotland. At that point they made a conscious decision to cease operating as a broker and tread down the road of being an indie bottler of their own branded whiskies.  In 2012 they expanded the portfolio into rums as well, although thus far it seems that those who have been fortunate enough to review some of their work (mostly Wes and Steve), feel that it’s a bit hit or miss.

Here, I’d have to say that the Enmore 27 YO is rather more miss than hit, and it copied the form of the Veliers without the underlying passion that served Luca so well in his own Enmores and Versailles rums. Which is surprising because even in continental climes, twenty seven years is twenty seven years and I somehow felt there should be more on display here.  But it just doesn’t gel for me – there’s a thin kind of hardness to the experience which I did not like, a sort of cold, austere, uncompromising lack of warmer flourishes and tastes which I see in tropically aged rums that slept many years less. Essentially, it tastes like it’s not quite ready to be decanted, and in summary, I conclude by noting that Duncan Taylor might have thought, when they issued this well-aged rum, that they were channelling the Hulk…but in reality, after all that time, only succeeded in growing a green fingernail.

(84/100)

Other notes

Thanks and a hat-tip to Maco Freyr of Barrel Aged Mind, who not only wrote the definitive biography of the company, but sent me the sample…which he also reviewed, more positively than I did. He also wrote that the rum was not from the Enmore wooden coffey still, but the Versailles single wooden pot still which was housed at Enmore before being moved to Diamond.  The word “pot” on the bottle label makes that clear, hence the title of the post

Monymusk Distillery Patent Still “Demerara” Rum 7 YO (1990s)

 No Responses »
May 232018
 

Rumaniacs Review #079 | 0514

No, you read that right.  This bottle of a 1990s rum, from a company I never heard of and which no exercise of masterly google-fu can locate, which has a map of Jamaica on the label and is clearly named a Momymusk – this old and rare find says it’s a “Demerara” rum. You gotta wonder about people in them thar olden days sometimes, honestly.

W.D.J. Marketing is another one of those defunct English bottlers (I was finally able to find out it was English, released another Monymusk aged 9 years, and has been long closed, on a Swiss website) who flourished in the days before primary producers in the islands took over issuing aged expressions themselves.  What they thought they were doing by labelling it as a Demerara is anyone’s guess.  Rene (of “Rarities” fame) said it was from the 1990s, which means that it was issued when Monymusk came under the West Indies Sugar Company umbrella.  And although the label notes it was distilled in Jamaica and  bottled in England, we also don’t know where it was aged, though my money is on continental ageing.

Colour – Pale gold

Strength – 46%

Nose – Yeah, no way this is from Mudland.  The funk is all-encompassing. Overripe fruit, citrus, rotten oranges, some faint rubber, bananas that are blackened with age and ready to be thrown out.  That’s what seven years gets you. Still, it’s not bad. Leave it and come back, and you’ll find additional scents of berries, pistachio ice cream and a faint hint of flowers.

Palate – This is surprisingly sharp for a 46% rum.  Part of this is its youth, lending credence to the supposition that the ageing was continental. Fruits are little less rotten here…maybe just overripe. Bananas, oranges, raspberries, all gone over to the dark side.  A touch of salt, a flirt of vanilla, but the primary flavours of sharp acidic fruits and compost (and your kitchen sink grinder) take over everything. In short, it showcases a really righteous funk, plays hardass reggae and flirts a fine set of dreads.

Finish – Damned long for 46% (I’m not complaining), the sharpness toned down.  Gives you some last citrus, some peppercorns, a ginnip or two, and for sure some soursop ice cream.

Thoughts – What an amazing young rum this is. Too unpolished to be great, really, yet it has real quality within its limitations. If you’re deep into the varietals of Jamaica and know all the distilleries by their first names, love your funk and rejoice in the island’s style, then you might want to try sourcing this from Rene next time he drifts into your orbit. This thing will blow your toupee into next week, seriously.

(84/100)

Other notes

My notes have this as a 1960s rum, and Rene got back to me stating it was from the 1990s.  It’s very odd for a rum made that relatively recently, to have almost no internet footprint at all for both itself or its company of origin.

Habitation Velier Port Mourant Unaged White Rum – Review

 1 Response »
May 192018
 

#513

The question of why Velier would want to issue a well-endowed, claw-equipped high-test like this, is, on the surface, somewhat unclear.  Because my own opinion is that this is not a product for the general marketplace. It’s not aimed at beginners, 40% strength lovers or those with a sweet tooth who have two of every edition of the Ron Zacapa ever made. It’s an utterly unaged cask strength white with serious strength one point short of 60%, to which is bolted a massive 537.59 g/laa of esters…that puts in the realm of the Rum Fire Jamaican white, and that one packed quite a bit of gelignite in its jock, remember? Aside from serious rum-junkies, ester-loving deep-dive geeks and Demerara-rum fanboys (I’m all of these in one), I wonder who would buy the thing when there are so many great independent offerings of an aged Demerara out there (many of which are Port Mourant still rums themselves).

Let’s see if the tasting notes can provide some insight. At 59% ABV, I was careful with it, letting it open for a while, and was rewarded with quite an impressive and complex series of aromas: rubber and plasticene, nail polish remover, followed by a combination of sugar water, brine, watermelon, pears, roasted nuts, plus a firm, crisp-yet-light fruitiness which the strength did not eviscerate.  That’s always something of a risk with high proof rums, whose intensity can obliterate subtler nuances of flavour on nose or palate.

Unaged rums take some getting used to because they are raw from the barrel and therefore the rounding out and mellowing of the profile which ageing imparts, is not a factor.  That means all the jagged edges, dirt, warts and everything, remain. Here that was evident after a single sip: it was sharp and fierce, with the licorice notes subsumed into dirtier flavours of salt beef, brine, olives and garlic pork (seriously!). It took some time for other aspects to come forward – gherkins, leather, flowers and varnish – and even then it was not until another half hour had elapsed that crisper acidic notes like unripe apples and thai lime leaves (I get those to buy in the local market), were noticeable. Plus some vanilla – where on earth did that come from?  It all led to a long, duty, dry finish that provided yet more: sweet, sugary, sweet-and-salt soy sauce in a clear soup. Damn but this was a heady, complex piece of work. I liked it a lot, really.

Reading those tasting note and looking at the stats of the rum, I think you’d agree this is not your standard table rum; maybe even one that only a madman or a visionary would try to make money from, when it’s so obviously stuffed with sleeping leopards. Who on earth would make this kind of thing; and then, having been made, who is addled enough to buy it? Drink it?  And why?

To answer those questions, it’s useful to look at the man behind the rum.  Luca Gargano, whose Five Principles are now the source of equal parts merriment and respect, doesn’t often say it in as many words, but obeys another: I call it the Sixth Rum Principle, and it suggests that Luca believes that rum should be made pure, fresh, organic, without additives of any kind from cane through to still.  If he had a choice, I’m sure he’s prefer to have wild yeast do the fermentation of a wash gathered in the bark of trees hollowed out by the latest hurricane.

But a codicil to the Principle is simply that a rum need not necessarily be aged to be good…even fabulous. Now for a man who selected and popularized the extraordinary Port Mourant series of aged rums, that seems like bizarre thing to say, but look no further than the clairins from Haiti which have made such a splash in the rumiverse over the last four years, or any of the unaged French Island whites, and you’ll see that may really be on to something.

And that leads to the intersection of the Port Mourants and the Principle. I’m sure Luca was perfectly aware of the quality and reputation of the PM 1972, PM 1974 and PM 1975….to say nothing of the later editions. “What I wanted to do,” he told me recently in that utterly sure, subtly evangelic voice he uses in rum festivals around the world, “Is demonstrate how the rum everyone likes and appreciates – the Port Mourants, Foursquares, Jamaicans – started life.  Okay, they’re not for everyone. But for those who really know the profiles of the islands’ rums blind, they can now see what such rums were before any ageing or any kind of cask influence.”

Drinking this rum shows what results from applying that principle. There’s a whole raft of these whites out in the market right now, distinguished by lovely drawings of the stills from which they originate. I’m not sure how they sell, or who’s buying them, or even if they are making a splash in the perceptions of the larger rum world.  All I know is it’s an amazing rum that one should try at least once, even if it’s just to appreciate for the one time how the raging cataracts of a Port Mourant distillate started out, before the torrent of taste calmed down, evened out…and flowed into the ocean of all the other great PMs we have learnt to know and appreciate over the years.

(88/100)

E. Vaughan-Jones Standard Pure Old Jamaican Rum (1960s)

 5 Responses »
May 152018
 

Rumaniacs Review #078 | 0512

Tracing this rum takes one through three separate companies and dozens of tiny, offhanded remarks made on a score of obscure websites. While it’s tough to pin down a date of formation, Vaughan-Jones appears to have been a London-based spirits bottler very well known for its V-J branded gin, and the company was certainly in existence by the 1880s, likely incorporated by Edward Vaughan-Jones (the exact year remains uncertain).  According to the British Trade Journal of May 1882, Vaughan-Jones “Standard” spirits at that time were gins, whiskies, rum, Old Tom (a type of popular 18th century gin that was sweeter than London Dry but drier than Dutch Jenever), flavoured brandies, and bitters.

By the time this Jamaican rum came out in the 1960s (the date comes from an estimate of the Whisky Exchange website and I’ve got nothing better except from a tax stamp on the bottle which hints at the 1970s importation but not necessarily manufacture) another company called Hedges & Butler had taken over Vaughan-Jones, and registered various trademarks of V-J in 1957.  Following this down the rabbit hole provides the information that they themselves were wine and spirits merchants dating back to 1667, were granted a Royal Warrant by King George IV in 1830 which was renewed by Queen Victoria in 1837. They were and remain primarily (but not exclusively) in the wine and whisky business, and were taken over by The Bass Charrington Group in the 1960s.  Since 1998 they fall under the umbrella of Ian MacLeod Distillers which is where the story ends for now.

At all times, under whichever company owned the V-J brand, it appears that rum was very much an afterthought and not a major branch of the business. Some of the Vaughan-Jones family remain alive and remember their great grandfather Edward…it would be interesting to see what they know about the rums his company made. No data on the still, distillery or estate of origin is available. It is noted as being “pure” which suggests either no additives, or unblended and direct from a distillery which, from the taste, is what I chose to believe.

Colour – amber

Strength – 43%

Nose – It may just be a function of the age, but it does present somewhat oddly to those who have a bunch of modern Jamaicans to chose from. Not quite an ester bomb, this: still, it starts with brine, olives, citrus, some funk and miso soup, sweet soya, vinegar and herbs (dill, cilantro, rosemary).  Nothing off-putting, just different.

Palate – Oh well, this was lovely. Soft, well rounded.  Caramel, light molasses, herbs (dill and cilantro again), brine, tequila, olives, and a pinch of oregano and some old used coffee grounds left out in the sun too long.  It also has aspects that reminded me of the Paranubes, something of a minerally and agave background, added some light white fruits at the back end, and overall, it’s really not that sweet.  A shade thin, though.

Finish – Very nicely rounded and warm.  It all comes together here and the oddity of the nose disappears completely. Light caramel and funk, herbs, brine, with almost no fruitiness at all.

Thoughts – Drinking this next to an Appleton 12, say, or some of the newer Hampdens and Worthy Park stuff, and you could infer this was an earlier form of what they are now making. It’s not as cultured, a bit raw, and the tastes and smells are in a different (primitive?) form of what we now take for granted.  But it’s not bad, and if you’re a lover of historical artifacts from Ago, neither the background of the company nor the rum itself, is likely to disappoint.

(82/100)

Other Notes

Francesco from Lo Spirito dei Tempi, who I met briefly in April 2018, was the source of the bottle, and he noted that it was made for export to Australia from the 1880s to 1980s.  In his article he remarks that it was aged three years in Jamaica and then for a further undisclosed time underground at the London docks.

Revisiting the El Dorado 12 Year Old Rum

 No Responses »
May 132018
 

#511

The El Dorado 12 Year Old is something of an econo-budget kind of rum, lacking both the price tag and the relative quality of its upscale brothers the 15 and 21 year old. It’s a rum often overlooked in people’s enjoyment of the those two, and with good reason – it lacks much of what makes the 15 worth drinking, and is only a minor step up from the 8 year old, or even the very nice 3 year old white, both of which are cheaper. Nowadays, I usually pass it by, but the thing is referred to so often by the young, the curious, and the newcomers, that I wanted to check it out again.

What makes it less of a drink than any of the other rums noted above yet better value for money than even DDL’s 25 Year Olds is its relative simplicity.  It derives partly from the Enmore wooden coffey still, and the dominant part is the SVW marque which implies the metal two column coffey still at Diamond, nothing too special there.  And while it’s been aged, it just doesn’t have any of the true complexity which we see lurking behind the dosage in the 15 or 21 — that adulteration does serious damage to the profile by muffling the flavours that do exist like a wet blanket. Add to that a drowsy sort of 40% strength and you’re not really left with much that a person who likes clean and distinct tastes would truly enjoy and recommend in these days of stern 60% behemoths.

Consider the way it begins, on the nose: it has aromas redolent of butterscotch, caramel, prunes and raisins, with very little edge or bite or sharpness.  It’s warm to inhale, and after opening up, it gets a little more heated and a little licorice and darker fruity notes emerge…or try to. It feels really muffled, somehow, and the thing is, while quite pleasant, it lacks real complexity and is almost simple; even here, at this preliminary stage, it doesn’t take much experience with “clean” rums to suspect that something has been added to make it this way.

Such thoughts continue on the palate, where the feeling becomes the obvious. So, it’s sweet, warm, yet oddly thin too (that’s the 40% talking, I suppose). Caramel, some weak molasses and butterscotch remain the core flavours, and the fruits (prunes, peaches, pineapple) are making a fast exit – what is left is mostly crisper spicy notes of cinnamon, nutmeg, cloves, plus oak and some leather and a last despairing gasp of anise.  The pervasiveness of caramel becomes a heavy blanket silencing all but the sharpest notes, and while this is precisely what makes it such an appreciated intro-rum to those on a shoestring and with an interest, for anyone who’s had more than ten decent rums, it falls down. The finish remains the weakest point of the rum, hardly worth remarking on – thin, quick, and you really have to concentrate to make out anything beyond caramel and damp brown sugar.  Perhaps a last shake from the spice jar, if you try hard.

Seen at a remove of nearly ten years, I still remember why I liked it and why new entrants to rum recommend it so often (there’s a recent review post on reddit that rates it 87).  But what it showcases is rather more potential and maybe even wishful thinking than reality. It teases without coming through, it bluffs with a lone pair and is upstaged by its brothers up and down the line.

I noted above that it may be better value for money than the 25 YO and 50th Anniversary halo rums.  Leaving aside the pure price differential it’s primarily a matter of those rums being incremental quality increases per geometrically more bucks spent. For sure you can taste the underlying structural assembly of the 25s (any one, 1980, 1986 or 1988) in a way the 12 can’t hope to match, but the adulteration blunts the impact of all equally, and what’s left after that’s factored in is simply that the 12 is a better buy for the coin you shell out if you don’t have much of it.

Although I bought the 12 thinking of it as a candidate for the Key Rums series, now I don’t believe it belongs on that list – it does not stand as an honest blend on its own merits and too much back-end crap has been added to it. The rum rests on its laurels as a great rum of Yesteryear in the memories of its older adherents, rather than being a poster boy for innovation and quality in the Now.

However, let’s be honest — my disparaging notes here are made from the perspective of a person who has tried several hundreds of rums from across the spectrum, not as a guy who’s just starting out and has four or five little rumlets in the drinks cupboard.  On the basis of using the 12 as an introductory spirit, I’m equally – if paradoxically – comfortable asserting that for anyone who wants a cheap starter rum to get familiar with the Guyanese stills, which may one day ripen into a full blown love affair with PM, EHP, ICBU or VSG marques on their own (and at cask strength), then the 12 may just be a good place to start…and then move away from at top speed.

(72/100)

Other notes

Various measurements confirm 35-39 g/L of additives, probably caramel.

Ping No. 9 Longpond 1977 36 Year Old Jamaican Rum – Review

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May 102018
 

(c) liquor-store-europe.com

#510

The Ping No. 9 is a private / independent bottling done by the Danish liquor store Juuls and I first came across it in 2016 when one of those anonymous mad vikings (thanks Gregers!) brought it to a truly epic Caner Afterparty session, where it was promptly run past (what else?) the G&M Longpond 1941 and the BBR 1977 itself, to which we then added an Albrecht Trewlawny 1993 17 YO (Longpond, 2nd Release) and the EKTE No 2 (Monymusk) to cross reference .  We had nothing else on hand that was the right age or from the right island, so this had to do, but even that comparison allowed us to come to grips with its structure and assembly in a way that made its strengths (and weaknesses, such as they were) somewhat clearer.

Let that pass for the moment and simply sigh with envy at whoever sprang over a thousand euros in early 2018 (on one of the FB sales pages) for a bottle of this juice – not because it’s superlative (I didn’t think it was, not entirely), but simply because we don’t see rums from the 1970s coming on the market any longer and even the 1980s are fast becoming a vanishing breed, and so to try one that geriatric, and issued at a snorting 61%? Rum heaven.

All right, so a bourbon-cask aged expression, costing four figures, continental ageing, Danish bottler buying from a Speyside outfit, 221-bottle outturn. What did it taste like? In a word, lovely. It was smooth to smell and a pleasure to inhale, largely because the huge strength was under control the whole time, presenting heat instead of crude sharpness.  It began quietly with bananas, vanilla, mead, honey, cream cheese and a little caramel, almost no citrus (and if there was any, it kept way the hell back). As we came back to it over a period of some hours, crisper notes of green apples, candied oranges, cinnamon and ginger cookies came forward as the softer ones receded.

Say what you will about tropical ageing, there’s nothing wrong with a good long continental slumber when we get stuff like this out the other end. Again it presented as remarkably soft for the strength, allowing tastes of fruits, light licorice, vanilla, cherries, plums, and peaches to segue firmly across the tongue.  Some sea salt, caramel, dates, plums, smoke and leather and a light dusting of cinnamon and florals provided additional complexity, and over all, it was really quite a good rum, closing the circle with a lovely long finish redolent of a fruit basket, port-infused cigarillos, flowers and a few extra spices.

What is both good and to some extent a let-down about the rum is its control. At no point did any of us ever feel that we were getting a 61% beefcake in our glasses.  It was not a cream puff milquetoast, no, but in comparison to the gleefully manic proctological probing that clairins subject us to, this thing is like a lover’s gentle yet firm caress – and on the level described, it’s all good, and I enjoyed it thoroughly. But it also, I have to concede, lacked a real edge and bite of the sort a more funky profile would have provided, which leads me to my main point of contention.

There was little that was distinctly Jamaican in the rum – no, really – and it actually reminded me more of a combo of a Bajan and a Guyanese, taken to cask strength. If the measure of a rum is the extent to which its maker conforms to the standards of the place of origin or alignment with the expected style, then you’d be hard put to really place it as being from the island. The Ping No. 9 presents a profile somewhat at odds with those characteristic tastes we associate with the newer Jamaican bottlings of late – dunder, funk, hogo, esters, pick your term – little of this was in evidence.  Whether this is a matter of how and where it was aged, or the simple fact that it was made in a different era, is debatable. But it did make me feel somewhat disappointed.

I know there’s one person who’s reading this who’s muttering “Bullsquirt!” to himself and running to get his two bottles out of the triple-locked safe where he has them stashed behind a couple of flash-bangs and a collection of nasty toys meant to cause any would-be pilferer immense discomfort (he takes his juice seriously, and they’ll get his rums when they pry them out of his quivering hands, I suspect). He’s going to re-test it, no question, then post a rebuttal for me to ponder. The thing is, I know he liked the Ping 9 more so than I did, just as he disdained the Velier 1972 Courcelles and I didn’t.  And because our tastes and palates run apart from each other, it’s very likely that others will too. Therefore, interesting as I believe the Ping 9 to be, lovers and potential purchasers might want to sample before they buy. It’s very good but it’s also different…and that makes it something of a tricky purchase, no matter what the score, the age or the price.

(86/100)

Other notes

  • The rum is actually five days under 36 years old: for once I think I’ll just note it and move on and keep calling it a 36 YO. Such a tiny variation doesn’t trouble me much at such an age.
  • For what it’s worth, it makes me suspect that the BBR 1977 also came from Longpond.  My own opinion was that the BBR was better, and the Albrecht Trelawny and the EKTE also exceeded it.
  • Both Roger Caroni (who writes in French), and Wes Burgin over at the FatRumPirate tried a brother of this rum, the Old Jamaique Long Pond 1977 35YO (at 50%), which was a collaboration between the Belgian bottler Corman-Collins and the Scots bottler Ian MacLeod, the latter of whom was also the source of this barrel for Juuls. Roger liked it a lot (without a score), and Wes also commented on the lack of funkiness; still, from his 4.5-star score, I think it’s safe to say he liked the rum from his barrel a bit more than I did the rum from mine.
  • So what’s with the name “Ping”? I asked around and was told that “Ping” was the humourous nickname given to Michael Madsen (the owner of Juuls, the 30th anniversary of which this edition commemorates) in his youth….because he looked something like a penguin, or “pingvin” in Danish.  That’s so funny it almost has to be true, though I must emphasize it’s just something of a Danish urban rum-legend.

Clairin Le Rocher Unaged White Rum (2017) – Review

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May 072018
 

#509

Plastic.  Lots and lots of plastic.  And rubber. The clairin “Le Rocher” is a hydrocarbon lover’s wet dream, and if you doubt that, just take a gentle sniff of this Haitian white.  It is one of the richest whites from Haiti I’ve managed to try, and the best part is, those opening notes of the nose don’t stop there – they develop into a well balanced combination of acetone, salt, soya, and a spicy vegetable soup, into which a cut of jerk chicken thrown in for good measure to add some depth (I swear, I’m not making this up).  And if that isn’t enough, half an hour later you’ll be appreciating the watermelons, sugar water and light cinnamon aromas as well.  This rum is certifiable, honestly – no unaged white should ever be able to present such a delightfully crazy-ass smorgasbord of rumstink, and yet, here it is and here it reeks.  It’s pretty close to awesome.

Sometimes a rum gives you a really great snooting experience, and then it falls on its behind when you taste it – the aromas are not translated well to the flavour on the palate.  Not here. In the tasting, much of the richness of the nose remains, but is transformed into something just as interesting, perhaps even more complex. It’s warm, not hot or bitchy (46.5% will do that for you), remarkably easy to sip, and yes, the plasticine, glue, salt, olives, mezcal, soup and soya are there.  If you wait a while, all this gives way to a lighter, finer, crisper series of flavours – unsweetened chocolate, swank, carrots(!!), pears, white guavas, light florals, and a light touch of herbs (lemon grass, dill, that kind of thing). It starts to falter after being left to stand by itself, the briny portion of the profile disappears and it gets a little bubble-gum sweet, and the finish is a little short – though still extraordinarily rich for that strength – but as it exits you’re getting a summary of all that went before…herbs, sugars, olives, veggies and a vague mineral tang.  Overall, it’s quite an experience, truly, and quite tamed – the lower strength works for it, I think.

Clairins no longer need much introduction.  Velier’s been promoting them up and around the world, people have been shuddering and cheering about their profiles in equal measure for years now.  We know what they are. What we don’t know is the producers and individual methods. Here’s what I know: Le Rocher (“The Rock”, named after Matthew’s injunction in 7: 24-27 not to build on sand) is the product of Bethel Romelus, whose little op is located in the village of Pignon, about an hour’s jouncing away from St Michel where Michel Sajous fires up the Sajous. Le Rocher is different from the other clairins I’ve looked at so far in that it is made from sugar cane juice from three different varieties of cane, which is boiled down to syrup.  It’s fermented naturally, with maybe a 1/3 of the syrup being made from previous vinasses, then run through a discontinuous pot still, before being bottled as is. No ageing, no dilution, no filtration, no additions. A pure, natural, organic rum for all those whole drool over such statistics.

Personally, I’m impressed with the rum as a whole, but if you disagree, I fully understand the source of your doubt – you gotta be into unaged, unhinged whites to be a fanboy of this stuff – for me, that’s catnip, for you, perhaps not so much. Still, If I had to rate the clairins which Velier is putting out the door, I’d say the Sajous remains the most certifiable, the Casimir the most elegant, the Vaval the easiest for its strength.  But the Le Rocher….it’s perhaps the most approachable for the average Joe who wants to know what the fuss is all about and is willing to try one, but is cautious about mucking around with the >50% sarissas of the first three. By going to a lower ABV, by taming a remarkable panoply of potent and pungent smells and tastes, by changing (slightly) the way it’s made, the Le Rocher is setting a standard as high as its creole-still cousins, and if your tastes bend in this direction, it’s definitely worth adding to your collection of whites, and clairins.

(85/100)

Other notes

  • In doing my research I found references to other varieties of the Le Rocher tried at various rumfests last year: one at 51%, another at 43.5%. 
  • Back label translation: “It is at Pignon, at the entrance to the plateau of St. Michael de l’Attalaye, that the Le Rocher clairin is produced using cane syrup, produced from natural juice, adding during fermentation about 30% vinasses from the previous distillations: an archaeological example of the method of production of the French colonies, influence of 1785 by the technique developed by the English in Jamaica, the “dunder-style.”

Velier Enmore 1988 19 Year Old Rum

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May 052018
 
Enmore 1988 1

Photo (c) Barrel-Aged-Mind

Rumaniacs Review # 077 | 0508

The 1988 Enmore vintage has quite a lot of siblings from the same year: Berry Brothers, Bristol Spirits, Compagnie des Indes, the Whisky Agency, Rum Cask and Silver Seal have all issued rums from that year, with varying ages and qualities — some more and better, some less and less.  But all are variations on a theme, that of the Enmore wooden still from Guyana now housed at Diamond, and perhaps only rum geeks with their laser-like focus bother to get them all in an effort to write a dense analysis of the finest, most minute differences. This one is, to my mind, one of the better ones…even though it’s likely that this is not from the Enmore wooden coffey still, but the Versailles single wooden pot still (see other notes below).

Colour – Dark blonde

Strength – 51.9%

Nose – Yummy. Surprisingly light at first nosing, then develops some heft and complexity after a few minutes, so don’t rush into it. Coffee, petrol, wax notes at first, opening up into oak, fruits, anise, olives, prunes, dates and not-so-sweet fruits and molasses.  It’s deceptive, because at first it doesn’t seem like much, and then it just keeps coming and providing more and more aromas. Just because it starts quiet and unobtrusive sure doesn’t mean it ends up that way.

Palate – Coffee, oak, fruitiness, some toffee, wax and shoe polish open the show, as well as being briny and with olives galore plus a little bit of sour cream – these come out a little bit at a time and meld really well.  Lemon zest, coconut and background anise notes develop as it opens up (this is definitely one you want to take your time with).  It’s crisp and clear, skirting “thin” by a whisker, yet even so, satisfactorily rich, tart, creamy and flavourful.  There’s a even a wisp of molasses lurking in the background which is quite pleasant.  It’s warm, well-balanced, and pretty much under control the whole time.

Finish – 51.9% is a good strength: it allows the finish to go without hurry, as it heads for a creamy, briny, lemony and licorice-like exit, with perhaps some coffee grounds and bitter chocolate wrapping up the whole experience in a bow.

Thoughts – Two years ago I rated it 89 points in Paris.  This time around, trying it with a few other Enmores (including the DDL Rare First Batch Enmore 1993), I felt it remained an excellent product, even though it slipped just a little in the company it kept.  But just a smidgen, within the margin of error, and it remains a great exemplar of the wooden stills and the country that no-one would ever be ashamed to own, and to share.

(88/100)

Other Notes

  • The label states the rum derives from the Single Wooden Pot Still – but that’s not the Enmore (which is the “filing cabinet” shaped wooden coffey continuous still) but the Versailles.  Luca has confirmed elsewhere that it is Versailles (which means the label is a misprint), and I’ve been told that several of the 1988s share this confusion…which likely arose because while this still originated in Versailles, it was moved variously to Enmore and Uitvlugt, before finding its final home in Diamond (DDL Website)
  • The translation of the Italian on the back label notes that the rum is aged in Europe (continental).

Paranubes Mexican White Rum – Review

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May 012018
 

buy ambien online

#507

Almost without warning and with little  fanfare, Oaxaca went from being a small geographical region in Mexico to the source of a fast moving blip in the rumiverse, the Paranubes white rum.  Although there have been occasional comments on the various Facebook rumclubs on the Oaxaca-region blancos before this, my feeling is that the June 2017 Imbibe Magazine article on Paranubes, followed up by the April 2018 Punch article “Hunting for Rum in Oaxaca’s Cloud Forest” was in a large measure responsible for the upsurge of interest in the region, this particular company, and this rum.  That, and the fact that like Rivers Royale, Haitian clairins or Cape Verde grogues, they represent a miniscule, almost vanished proponent of natural rum making, of a kind we don’t see much of nowadays…which is exciting much interest in the rum soaked hearts of the ur-geeks who are always on the lookout for something new, something potent and something pure.

Mostly unknown in the wider world, Mexican white rums like the Paranubes share DNA with agricoles and cachacas – the source of the spirit is fresh-pressed sugar cane juice – but in manufacture and distribution, if the terms could be used for something so relatively grass-roots, they are closer to the Haitian clairins. Locally made by unregistered, numberless small mom-and-pop roadside hoocheries and tiny distilleries (called trapiches), using local materials and old equipment, a different one around every corner and in every region, they are called aguardiente de caña there and are back country white lightning which (again like clairins) is consumed mainly in the neighborhood. There are several other small trapiches in the neighborhood: the story goes that the co-founder of Mezcal Vago, Mr. Judah Kuper was running around Oaxaca with a load of mezcal (and tasting roadside aguardientes as a sort of personal hobby) when he happened to try that of a local distiller and businessman called Jose Luis Carrera, was not just impressed but blown away, and approached him with the idea of exporting it.  This has led to the Paranubes brand being formed.

order valium onlineMr. Carrera’s little distillery has been in existence for decades, using different varietals of sugar cane free of pesticides and fertilizers, lugging the cane to the trapiche by donkey power and after crushing, fermenting the juice with wild (naturally occurring, not added) yeast and a sort of boiled mesquite bark mix in a couple of 1100 liter pinewood vats (but occasionally a pineapple or two is used in the same fashion of bark is not available – these guys take the meaning of “batch production” seriously). Every day Mr. Carrera takes half of one of the vats and chucks it into the small copper column still (which holds 550 liters) – and then refills the vats in the afternoon. What this means is the vats are a mix of very old and very young fermenting liquids, and since they are only completely emptied three times a year, they end up producing an enormously flavoured spirit that conforms to few markers of the rums with which we are more familiar.

That part is key, because I said that in origin it’s like an agricole, in manufacture like a clairin, but let me tell you – in taste, it’s like those were spliced to an out of left field Jamaican with a steroid-addled attitude.  And even then it seems to exist in its own parallel universe, adding its own distinctive originality to the pantheon of the whites. It started off, for example, with one of the most distinctive series of smell notes I’ve ever experienced: wet ashes from a campfire, rain on hot baked earth, mixed with pickles and gherkins. The oily saltiness of a tequila but without the muskiness.  It’s also vinegary, citrus-y, sharp, acidic, and beneath all that is sugar caned sap, very light fruit, vegetable soup, olives and more brine. And plastic. I mean, wow. Newbies beware, experts be warned – this rum is not the kind that makes sugar cane turn up at your door demanding its juice back.

As if dissatisfied with its own aromas, the rum seemed to feel it had to add even more notes to the tasting when drunk. So, many the above smells made a re-appearance on the palate – ashes (I swear this is almost like licking a stone), olives and brine, lemon rind, gherkins in vinegar to start – before the brininess retreated and additional varnish and turpentine hints emerged, which went right up to the edge of being gasoline.  The sugar cane sap thankfully mitigated that, adding lighter swank, watermelon and lemon to the mix, miso soup, sweet soya and a ton of veggies. It was, really quite a collection of different tastes, and even the finish – long, lingering, with sweet and salt, acetones, cigarette tar and more herbals – completed what was a rum of startling, almost ferocious originality.

All these tastes aside, what did I actually think of it? Well, as noted, I think it may be one of the most unique whites I’ve tried in a long while. It’s different, it’s original, it hews defiantly to its own profile without genuflecting to anything else.  It’s not trying to be a clairin or a Jamaican or a grogue or a cachaca, and has at best a glancing familiarity with the ester bombs of Reunion and Hampden and Worthy Park. Fruits are a bit lacking, sweet and salt combination is fine, and earthy, musky notes are bang on. “Traditional” may be how it’s made, but surely not in its overall taste configuration.  It gets points for being one of a kind, yet be aware that it is not necessarily one you’d appreciate neat. This is a cocktail lover’s dream, one that would drive bartenders into ecstatic fits because it would wake up and make new any old faithful, or kickstart any creation they feel like coming up with.

Paranubes may be one of the first Mexican rums to make a dent in people’s perceptions that Mexican liquor is just mezcal or tequila (and rums like Bacardi, Los Valientes, Mocambo, Prohibido et al).  Locals will know of aguardiente, and Americans and tourists who visit the back country will likely be familiar with it — now it’s the turn of the wider world, not least because it’s available in the US, and may start appearing in Europe as well, with the added cachet of artisanal production, traditional methods, and a taste that is quite simply in its own universe.

Is such pure rum-making an oncoming wave of the future for the independents?  Ask Luca Gargano of Velier and you’d probably get a resounding yes, and if you look carefully at the rums with which he personally associates himself, you’ll see that old-school, artisinal, natural rums are his personal and pet passions – clairins, grogues, Rivers, Hampdens are just some of the varied rums he holds close to his heart. By that standard, he must be frothing at the mouth over the Paranubes. Me, I believe that this simply made, small-batch artisanal rum takes its place immediately in any list of tonsil-shredding whites as one of the most original, potent, pungent, and flavourful rums currently extant.  It’s that interesting right out of the gate, and is tailor-made for those who are looking to dispel boredom, and want to explore the bleeding edge of rums that conform to no rational standard.

(81/100)

Other notes

  • The Paranubes website is massively informative on the method of production – I have drawn upon it to summarize the process here.  It is well worth a read in its entirety.
  • Unaged, issued at 54%
  • Serge Valentin on WhiskyFun, as ever ahead of the curve, rated it 88 last year, very much because he loved its artisinal nature and originality.

Ron Zacapa Centenario 23 Años (Early 2000s)

 2 Responses »
Apr 292018
 

Rumaniacs Review #076 | 0506

Ron Zacapa from Guatemala, now owned by Diageo, has been a poster boy for adulteration, over-sweetness and confusing (misleading?) labels for the entire time I’ve been reviewing rums.  The current late-2010s edition of the Centenario 23 (first introduced in 1976 and now dropping the “Años”) is still a crowd favourite…but here we have an older vintage, back when the wrapped bottle was still in vogue (Rum Nation copied it for the Millonario 15 when Zacapa discontinued it some years ago)…and if scuttlebutt is to be believed, this thing really is 23 years old, before they started solera-izing it in the current iterations. But about that I have my doubts – I respectfully submit it was always a solera, and it’s just that as everyone found out about it the label had to be changed.

Colour – Amber

Strength – 40%

Nose – Quite thick and rich, redolent of brown sugar, chocolate, molasses and coffee. Not overly complex, little in the way of additional flavours, except for some toblerone, vanilla, cinnamon and honey.  Some sherry and vague fruity notes.

Palate – Soft, very easy, almost no bite at all – I’d call it unadventurous. Walnuts and raisins mixing it up with chocolate and toffee with a little alcohol.  A faint bitterness of black tea, some honey, vanilla, a few raisins, brown sugar, caramel, cinnamon….overall, not so much tamed as simply easy, no effort required. However, note that it’s not as sweet as the current versions available on the market, just sweet enough to be noticeable.

Finish – Short warm and smooth, mostly caramel, a little (very little) fruit, coffee and liqueur. Gone in a heartbeat, leaving not even a smile behind.

Thoughts – I can see why it remains a crowd pleaser, but the decision to stop with this blend and go with the “modern” Zacapas now on sale was (in my opinion) a mistake. This slightly older version of the rum is marginally better, has at least some character and isn’t destroyed by additives or sweet quite as badly.  Even so, it remains a rum to appeal to the many rather than the few, and all it remains for the dedicated is a pleasant after-dinner digestif as opposed to something to place on the top shelf.

(75/100)

 

Key Rums of the World – Rivers Royale White Overproof (Grenada)

 3 Responses »
Apr 252018
 

#505

On initial inspection, Rivers Royale Grenadian Rum – a white overproof – is not one of the first rums you’d immediately think of as a representation of its country, its style, or a particular type — perhaps Westerhall or Clarke’s Court are more in your thoughts.  It is made in small quantities at River Antoine on  the spice island of Grenada, is rarely found outside there, and even though it can be bought on the UK site Masters of Malt, it barely registers on the main bloggers’ review sites.

Yet anyone who tries it swears by it.  I’ve never seen a bad write-up, by anyone. And there are a several aspects of this rum which, upon closer inspection, reveal why it should be considered as part of the Grenadian pantheon and on any list of Key Rums, even if it is so relatively unknown.  

For one thing, there’s it’s artisinal production.  Almost alone in the English-speaking Caribbean, River Antoine adheres to very old, manual forms of rum making.  The sugar cane is free from fertilizers, grown right there (not imported stock), crushed with a water wheel – perhaps the oldest working one remaining in the world – and the source of the rum is juice, not molasses. Fermented for up to eight days without added yeast – natural fermentation via wild bacteria only – in huge open-air vats and transferred to an old John Dore copper pot still (a new one was added in the 1990s).  No additives of any kind, no filtration, no ageing. They are among the most natural rums in the world and the white, which is supposedly drawn off the still at a staggering 89% ABV and bottled at 69% to facilitate transport by air, is among the most flavourful whites I’ve ever tried, and thought so even back in 2010 when I first got knocked off my chair with one.

There’s also the whole business of heritage.  In the geek rumiverse, it’s common knowledge that Mount Gay’s paperwork shows it as dating back to 1703 – though it was almost certainly making rum for at least fifty years before that – and River Antoine is by contrast a relative johnny-come-lately, being founded in 1785. The key difference is that Rivers (as it is locally referred to) is made almost exactly the way it was at the beginning, never relocated, never really changed its production methodology and is even using some of the same facilities and equipment. So if your journey along the road of discovery is taking you into the past and you want to know more about “the old way” and don’t want to go to Haiti, then Grenada may just be the place to go.

These points segue neatly into an emerging (if still small) movement of fair trading, organic ingredients and eco-friendly production methodologies.  By those standards, and bearing in mind the points above, Rivers must be a poster child for the eco-movement, like Cape Verde, Haiti and other places where rumtime seems to have slowed down to a crawl and nobody ever saw any reason to go modern.

But is it any good?  I thought so eight years ago, and in a recent, almost accidental retasting, my initially high opinion has been reconfirmed.  At 69%, unaged, unfiltered, untamed, I knew that not by any stretch of the imagination was I getting a smooth and placid cocktail ingredient, and I didn’t – it was more like getting assaulted by a clairin.  It started out with all the hallmarks of a Jamaican or Haitian white popskull – glue, acetone, vinegar, olives and brine exploded across the nose, pungent, deep and very hot. And it didn’t stop there – as it rested and then opened up, crisper and clearer notes came out to party – watermelons, pickled gherkins and sugar cane sap, married to drier, mustier aromas of cereal, old books, fresh baked bread, light fruits and even some yeast.  Weird, no?

As for the taste, well…whew! The palate did not slow down the slightest bit from the jagged assault of the nose but went right in. Although the initial entry was just short of crazy – “like drinking ashes and water and licking an UHU glue stick” my notes go – this offbeat profile actually developed quite well. It turned dry, minerally, the fruitiness and citrus zest took something a back seat, and it took some time to recalibrate to this. Once that settled down the fruits emerged from hiding — cherries, some guavas and yellow mangoes, orange peel, light florals…but the crazy never entirely went away, because there were also hints of gasoline and a salt lick, and the sort of binding adhesive you can occasionally smell in brand new glossy magazines (I know of no other way to describe this, honestly).  And of course the exit is quite epic – a long, searing acid fart that blows fumes of acetone, citrus, brine and deeper fruits down your throat.

This rum is like a lot of very good whites on the market right now: Rum Fire, the Sajous, Toucan, J.B White, to name just a few. Quite aside from the heritage, the history, the production and eco-friendly nature of it, the rum is simply and powerfully an amazing original even when rated against those on the list of 21 Great Whites.  It’s not a rum that apologizes for its sense of excitement, or attempts to buffer itself with a standard profile in an effort to win brownie points with the larger audience.  It is maddeningly, surely, simply itself — and while I admit that strong whites are something of a thing for me personally (and not for people who like quieter, simpler or sweeter rums), I can’t help but suggest there’s so much going on with this one that it has to be tried by rum lovers at least once.

Luca and others have told me that River Antoine are having some issues maintaining the old water wheel and the open-air vats, and repairs are continuously being made. There are rumours of upgrading the equipment, perhaps even modernizing here or there.  I’m selfish, and I hope they manage to keep the old system going – because yes, they can make their rums faster, more easily, and issue more of them. But given the old-school quality of what I tried, the sheer force and fury and potency of what they’re already doing, I somehow wonder if anything modern they do will necessarily be better…or be regarded as a Key Rum. The way I regard this one.

(85/100)

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