Sugar House Unaged White Overproof Rum – Review

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Mar 062023
 

As soon as the review for the Sugar House unaged white went up, a flurry of comments resulted: “It’s not too shabby” admitted one FB denizen, “But I prefer the OP.” This was immediately seconded by another who said “Love the OP” and followed it up with a flaming icon; and right on the heels of those two remarks, another chipped in over at the NZ Rum Club, and said that yep, the OP was the sh*t there too.

I completely get that, because I have a thing for really strong rums. It’s a mixed bag, as any reader of this list can attest, but when not created with indifference to merely round out a portfolio, when made with understanding, with passion and skill, and yes, even with love (there, I said it), those snarling vulpine bastards will release your inner masochist to the point where you almost look forward to sharp pungency of their addled profiles skewering your palate.

And so when I read these quick comments, I had to hold my hands like Dr. Strangelove to stop the spoilers from coming, and from commenting that this review was already mostly written. Sugar House, one of the New Scottish distilleries (as I term them), has made three rums since they opened that excited a whole lot of attention, interest, commentary, appreciation and glass wobbling: the unaged white, the Blood Tub…and the 62.6% growler of the Overproof. No way it could be ignored.

Unleashed on the public in 2020 (that was batch #1 of 117 bottles), this was a rum deriving from wash that had fermented for four weeks (!!) using only wild yeast, was run through the pot still and pretty much left as it was. It was on display (carefully leashed, muzzled and caged for good measure) as late as 2022 when I rather thoughtlessly said “yes, sure” to Ross Bradley, the owner and distiller who was manning the innocuous Sugar House booth at the TWE Rumshow (neither of us knew who the other person was). He poured me a generous shot and stood back to, as Scotland Yard likes to say, “await developments.” (Although maybe he just wanted to be outside the spatter zone).

It’s probable that the strength was no accident, being just a hair off the Wray & Nephew White Overproof, which in turn WP is taking aim at with its own Rum Bar 63%. And when sniffed, well, it gave those legendary badasses some serious competition – it channelled such a crazed riot of rumstink that it was difficult to know where to start. Initially my increasingly illegible handwriting made mention of acetones, plastic, and a sort of sweet paint thinner (is there such a thing?). The nose was a wild smorgasbord of contrasting aromas that had no business being next to each other: salt and cardboard, rye bread liberally coated with sweet strawberry-pineapples jam…over which someone then sprinkled a liberal dose of black pepper. Fruits both spoiled and unripe, machine oil, drywall. There was a chemical, medicinal, varnish and turpentine aspect to the nose that may affront, but I stand here to tell you that it’s a terrific sets of aromas and if I had appreciated the original white rum I had started with, I really liked this one.

Did I say the smells were terrific? The palate was too, and indeed, strove mightily to surpass the nose. Here it seemed to be going in reverse gear, with the acetones, paint thinner, turps and furniture polish dialled back, and the fruits surged to the fore – big, bold, piquant, ripe, luscious, fresh stoned fruit of all kinds. And not just fruit – funk, vanilla ice cream, some oak action (odd since it’s unaged), and a deep exhalation of port infused cigarillos, damp tobacco, tanned leather and the sweat of particularly well-used three day old gym socks. Even the finish, medium long and vibrantly fresh, channelled something of this cornucopia, though you could see it was running out of steam and thankfully calmed down to show off some last apricots, yellow mangoes, pineapples and gooseberries – plus some cherry coke and ginger in the final stages.

That’s quite a lot, yes: and I’m not saying that this is the best and most perfumed rum you’ll ever drink and introduce to all your non-rummy friends as the “one you have to try”; but in its wild cacophony of tastes and smells that pelt everything including the kitchen sink at your senses, it’s almost unbelievable that something so memorable comes out the other end. I particularly liked how Sugar House harnessed, balanced and almost-but-not-quite tamed an intensity and pungency of flavour that in less careful hands would have devolved into an uncoordinated, discombobulated mess.

So is it good, bad, great, or terrible? The answer is yes. To paraphrase a certain film I love to hate, it’s, All-Go-No-Quit-Big-Nuts rum-making, for good or ill (which makes the lack of follow-up batches by Sugar House something of a disappointment). I think the Overproof is an amazing rum, with character and to spare. It sports big tastes, great aromas, and is one of the best and most original whites in recent memory, giving the Jamaicans a serious run for their money. It froths, it bubbles, it hisses, it spits, it takes no prisoners, it’s a joyous celebration of unaged rum, and if you don’t have an opinion on it when you’re done, any opinion at all, maybe you should check your insurance premium when you get home, because it might just have “deceased” stamped on it.

(#978)(90/100) ⭐⭐⭐⭐

 

Sugar House Scottish Pure Single Unaged White Rum – Review

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Mar 032023
 

Sugar House, along with Ninefold, J. Gow, Islay Rum Co and other distilleries now opening in the UK, may represent the Brit’s answer to the diminution of the merchant bottling trade, or perhaps the growing expense of getting the best casks out of the brokerages by an ever-increasing number of independents. It speaks to the desire of a new crop of aggressive young Turks to not be beholden to third parties for barrels of rum or blending skills, but to let loose and harness their own creative impulses to the max, and go out there and break some sh*t, to see what comes out the other end, frothing and hissing and dissolving glasses, taste buds and noses in equal measure.

While excitement attends the opening of any new craft micro-distillery launched by some enthusiastic young bravos, visionary lone founders or a husband and wife team that subsist on pizzazz and chutzpah and high hopes more than cold cash, they tend to be found most often in the Caribbean, Asia or Africa, with a smattering elsewhere. One does not immediately think of Scotland as rum country, know what I mean? Yet slowly but surely, small, exciting, well branded and cannily-marketed little startups are beginning to make a dent in the rumiverse over there, and Sugar House is surely one of them.

Founded in 2017 by owner and distiller Ross Bradley, it is not located in some rolling peat-smelling Scottish highland glen with fog, heather and deer in all directions, but in the down-to-earth, less than romantic industrial area just north west of the small town of Dumbarton, itself to the NW of Glasgow. Initially he used the Strathleven Distillery to pot distil the rum (and called it the Spirit of Glasgow) but as of 2018, their own equipment probably arrived and Mr. Bradley set up shop in the Vale of Leven Industrial Estate. There, welding a hybrid 1400-litre pot still (with a 12 plate rectifying column bolted on) to imported high grade molasses (Wes noted in 2018 that it was from Guyana) and a week-long fermentation time, Sugar House produces a 90% ABV spirit. Some of that goes to age, some of gets released as an unaged white, still more goes into the spiced and infused rums they also sell, and some just gets tinkered with in one fashion or another and released as an experimental, limited edition.

For the moment, none of these are under the microscope except the white, which in this case is from the 2022 batch on display at the first TWE Rumshow, and not the same as the blue labelled one Wes reviewed five years ago. He liked it a lot, and batch variation or no, new recipe or not, this Scottish rum packed quite a wallop for me as well. Consider: the nose was light and fruity, felt solid and clean, and smelled fruity, a bit malty and even beer-like, with a nice play of hops lurking in the background. There was cardboard, light watery fruit, cherries, a fine touch of funkiness (not much), some green peas and melted butter, papaya and salt, and say what you will but I thought it was different and good (though I tried manfully to keep my face impassive at the booth that day and mumbled something doofus-like, like “Hmm” and “”ok” and “interesting” which probably made the guys wonder why they were wasting time talking to me).

For 43% the palate really was surprisingly robust as well. Not sharp, just punchy – it channelled a sort of earthiness of dark wet loam, damp sea wind, and again, beer, mustiness, and some ashes (all this, in an unaged white rum?). It progressed sweetly and naturally to a sort of peppery, fruity, tart series of tastes – unsweetened yoghurt, pineapple and cordite mixed with sharp unripe fruits is the best I can explain it, though later some of the depth started fade as I stuck with it. It was remarkably pleasant by itself ( I was told it was even better in a mojito) and while the finish brought nothing new to the table — it mostly summed up the preceding experience — it was as sweetly and lightly loving as a wife’s kiss in the morning, and a nice summation of the drink as a whole.

It’s too early to tell the kind of impact a small craft distillery will have on the global rumisphere in years to come, but for now Sugar House is certainly making a splash locally and in Europe, where the desire of the tippling public for something new and interesting will certainly garner them plaudits and (hopefully) increase sales. Sales that I hope expand to other parts of the world, where stuff like this is in short supply as the race to premiumise gathers force and steam and relegates whites to the unfairly dismissed margins. But you know, I enjoyed and liked this standard proof unaged white rum a lot — the tastes were a mix of old and new, familiar and different, oddly unique and comfortingly the same…and it was a fun drink on top of it all. That sort of combination is rare, is welcome when it’s experienced, and to have it on display with products made so early in the lifecycle of a new company speaks well for their future endeavours. I think it’s something of an undiscovered gem.

(#977)(84/100) ⭐⭐⭐½