Vulcão Cabo Verde Grogue – Review

 3 Responses »
Jun 092019
 

“Could grogue be the next clairin?” asked Dwayne Stewart in a facebook post the other day, when he and Richard Blesgraaf were discussing the Vulcão, and his respondent (you could almost see him smile) replied with a sort of yoda-like zen calm, “Clairin is clairin.”  Which is true. Because beyond the superficial similarities of the two island nations – the relative isolation of the islands, the artisanal nature of their juice, the mom-and-pop rural distillation of the spirit far away from modern developments or technological interference – the truth is that you could not mistake one for the other. At least, not those that I’ve tried.

Take, for example, the subject of today’s review, the Vulcão grogue, which is nowhere near as ominous as its name suggests.  If you have previously tried one of the four main Velier-distributed Haitian clarins (the Sajous, Vaval, Casimir and Le Rocher), marvelled at their in-your-snoot, take-no-prisoners ferocity and taste, and took Dwayne’s question to heart, you might be expecting some kind of long-gestated uber-strong clear xenomorph hammered out of Vulcan’s forge, that threatened to melt your tonsils.  But it’s not. In fact, it’s closer to an off-beat agricole than anything else, and a particularly good one at that.

Even at 45% – which is practically tame for a clear rhum these days — the Vulcão smelled lovely, and started off with brine, thyme-infused water and lemon sherbet poured over a meringue cake. After five minutes or so, it also gave off scents that were creamy, salty, olive-y, with a dusting of white chocolate and vanilla, and as if impatient to continue, belched out some additional fruity whiffs — watermelon, pears, white guavas and bananas. There were also some odd minerals and ashes and iodine (not quite medicinal, but close), with overtones of sugar-water.  

Short version – a yummy nose, and fortunately, it didn’t falter on the palate either. It was strong, and quite dry, unusual for a cane-juice based rhum (last time I had something so sere was years ago, with the Flor de Cana Extra Dry white).  The brine and olives really came out and made an initial statement here, and combined with the sweeter elements with impressive control and in well-nigh perfect balance, making for a worthy sipping rum by anyone’s standards. With a drop or two of water came white fruits, flowers and sugar water, all of which were the slightest bit tart.  And as if all that wasn’t enough, there was a light creaminess of butter pastry, Danish cookies and anise hanging about in the background, reminding me of the freshly baked croissants Mrs. Caner so loves to have in Paris. The finish is rather subdued, even faint – perhaps we should not expect too much of 45% but after that nose and that taste I sort of was, sorry, and even though I noted almonds, toblerone, sugar water, nougat, pears, ripe apples, it seemed a bit less than what had come before. Not shabby, not bad…just not up to the same standard.

Anyway, finish aside, the development and movement the rhum displays on the tongue is excellent, first salt, then sweet, then creamy, well-balanced and overall a remarkable drink by any standard. It remembers its antecedents, being both a fierce and forceful rhum…but is also a nicely integrated and tasty sipping drink, crisp and clear, displaying a smorgasbord of contrasting, even competing, yet at all times well-melded series of sweet and sour and salt flavours in delicious harmony. Sip or mix, it’ll do well in either case.

So, to answer Dwayne’s perhaps rhetorical question with respect to taste and production details, my own response would be “Not really.” While grogues are a fascinating subset of rums, an intriguing branch on Yggdrasil (The Great Rum Tree), they are too different — too elegant, maybe — to really be classed with or as clairins.  They do share some of the same DNA: fresh cut cane juice and wild yeast fermentation (for ten days) and no ageing, for example, but also go in their own direction by using pot stills (as here) not columnar ones. What comes out the other end, then, are terroire-driven white rums with a character all their own, with this one, one of the best I tried in Paris, absolutely worth trying, and close to being an undiscovered steal.  In the sense of that last statement, now that I think about it, I’d answer Dwayne differently…and tell him that they’re exactly like clairins.

(#631)(85/100)

Other notes

  • I’ve put some feelers out regarding the company that makes it, and if/when/once this is received the post will be updated with some more factual background info.
  • Made in in the Tarrafal village just south of Monte Trigo on the island of Santo Antão, the most north-westerly of the series of islands making up Cabo Verde. I was told five small “distilleries” exist in this tiny place, and three of them supply the grogue which is blended into the Vulcão.
  • Back label translation: The island of Santo Antao in Cabo Verde is undoubtedly one of the first cradles of cane spirits. Before rum or cachaca, it has been unchanging for hundreds of years. Distilled in ancient pot-stills made from pure cane juice, this rum ancestor is an extraordinary witness of the past.

Helios Distillery “Kiyomi” White Japanese Rum – Review

 2 Responses »
Jun 032019
 

The Kiyomi white rum is made by the Helios Distillery, the same outfit in Japan that makes the very tasty five year old Teeda rum we looked at before. Formed by Tadashi Matsuda in the postwar years (1961) at a time of economic hardship and food privation for Okinawa , the decision was made to distill rum because (a) it could easily be sold to American soldiers stationed there (b) Okinawan sugar was readily available and (c) rice, which normally would have been used to make the more popular local sake, was needed as a food source and could not be spared for alcohol production.

That the company succeeded is evidenced by the fact that it is still in existence, has expanded its operations and is still making rums.  The two most popular are the Teeda 5 YO and the Kiyomi Unaged White, which do not share the same production process: while both source Okinawa sugar cane which is crushed to juice, the Kiyomi rum is fermented for longer (30 days instead of two weeks) and run through a double column still (not the pot).  It is then left to rest (and not aged) in steel tanks for six months and gradually reduced from 60% ABV off the still, to the 40% at which it is bottled.

I’ve never been completely clear as to what effect a resting period in neutral-impact tanks would actually have on a rum – perhaps smoothen it out a bit and take the edge off the rough and sharp straight-off-the-still heart cuts. What is clear is that here, both the time and the reduction gentle the spirit down without completely losing what makes an unaged white worth checking out.  Take the nose: it was relatively mild at 40%, but retained a brief memory of its original ferocity, reeking of wet soot, iodine, brine, black olives and cornbread. A few additional nosings spread out over time reveal more delicate notes of thyme, mint, cinnamon mingling nicely with a background of sugar water, sliced cucumbers in salt and vinegar, and watermelon juice. It sure started like it was out to lunch, but developed very nicely over time, and the initial sniff should not make one throw it out just because it seems a bit off.

It was much more traditional to taste – soft, gentle, quite easy to sip, the proof helping out there. After the adventurousness of the nose which careened left and right and up and down like your head was a pinball machine, this was actually quite surprising (and somewhat disappointing as well).  Anyway it lacked any kind of aggressiveness, and tasted initially of glue, brine, olives, gherkins and cucumbers – the ashes and iodine I had sniffed earlier disappeared completely. It developed with the sweet (sugar water, light white fruits, watermelon juice) and salt (olives, brine, vegetable soup) coming together pleasantly with light florals and spices (cinnamon, cardamom, dill), finishing off with a sort of quick and subdued exit that left some biscuits, salt crackers, fruits and rapidly disappearing spices on the tongue and fading rapidly from memory.

This is a rum that started with a flourish but finished…well, not in first place.  Though its initial notes were distinct and shown off with firm emphasis, it didn’t hold to that line when tasted, but turned faint, and ended up taming much of what made it come off as an exciting drink at the inception. That said, it wasn’t a bad one either: the integration of the various notes was well done, I liked most of what I did taste, and it could as easily be a sipping drink as a mixer of some kind.  What makes it noteworthy in this respect is that it doesn’t entirely become some sort of anonymously cute and light Cuban blanco wannabe you forget five minutes after putting down the glass, but retains a small spark of individuality and interest for the diligent. A shame then, that all this makes you think of, is that you’re holding an unfulfilled and unfinished promise — a castrated clairin  if you will — in your hand. And that’s a crying shame for something that’s otherwise so well made.

(#630)(82/100)

Sampan Rhum Vietnam Overproof – Review

 1 Response »
May 262019
 

The Sampan Vietnamese Rhum is made by the Distillerie d’Indochine: and Antoine Pourcuitte, a long haired Frenchman who seems to be channelling Fabio and who lives in Vietnam, is the man who bootstrapped his desire to make good rums into a business that combines a small hotel and bar close to the beach with a distillery he pretty much built himself (officially it opened for business in late 2018). This newly constructed establishment, which produces one of those excellent white rhums which must be causing the French islands conniption fits, is his brainchild… and it can take its place proudly in the league of small and new fast moving ops who are taking a pure rhum approach to distillation in Asia.

Vietnam’s common tipple of choice is rượu (ruou), a local artisanal spirit somewhat akin to arrack of Indonesia, made from fermented rice or molasses or cane juice and run through backroad, backwoods or back-alley alembics and home-made stills that puff and fart and produce some low grade (but very palatable) moonshine. Like in other rural regions of the world which have a long history of indigenous small-scale spirits manufacture – Africa, Haiti and Mexico come to mind – these are largely individual enterprises not regulated or even acknowledged by any authority.

Mr. Poircuitte, who came to rum via wine and not whisky (something like Florent of the Compagnie) put a bit more professionalism into his company, and production cycle is not too different from the Caribbean islands, all in all.  The cane is all organic, pesticide free, grown in the area around Hội An, in the Qu lang Nam province, harvested by hand and then transported within 24 hours to the distillery, which is 40km away from the fields, for crushing. The resultant juice is fermented for 3 to 4 days, resulting in an initial wash of about 11% ABV, which is then run through their 11-plate single-column copper still that torques things up to around 70% ABV. Three varieties of this rhum are produced, at various strengths: 45% standard, 54% overproof and the 65% full proof.

What’s interesting here is that Sampan does not bottle it straight off the still, but lets it rest for something under one year in inert inox tanks, and this gives the resultant rum – which is not filtered except for sediments – a taste of serious fresh-off-the-still juice.

Consider first the nose of this blanc, which is stuffed into the bottle at a beefy 54% ABV. It’s musty, redolent of freshly turned sod and grass.  I could say it smells dirty and not mean it in a bad way, and that is not all: it also smells briny, olive-y, balanced off with clear, fresh, 7-Up and lemon juice and sugar cane sap, plus a smorgasbord of light fruits like pears, ripe apples, and white guavas, a little vanilla and cookies.  The strength doesn’t hurt it at all, it’s strong and firm without every being too sharp to enjoy as it is.

Thankfully, it doesn’t sink on the taste, but follows smoothly on from what had been discerned on the nose. Here, we didn’t just have a few olives, but what seemed like a whole grove of them. Again it tasted dirty, loamy, and also pungent, with initially clear notes of sweet sugar cane juice and sweet yellow corn, to which are added some lemon sherbet, vanilla and aromatic light fruits (pears, watermelon, strawberries) plus herbs – dill and basil.  Soft and lightly sweet, and there’s a background hint of anise as well, or licorice, really nice. Throughout the tasting it stays firm and assertive on the tongue, with a near silky mouthfeel leading to an exit that is pleasantly long lasting and with closing notes of fruits, vanilla, coconut water, and breakfast spices.

This is a really nice white rhum – it married the freshness of an agricole with the slight complexity of an entry level vieux and the balance between the various elements was very nicely handled. That pungent opening clearly makes the case that even with the resting period, it was an unaged rhum, something like the Sajous, the Paranubes, A1710, Toucan, Barbosa Grogue, HSE Parcellaire or others of that kind – I liked it a lot, and if it didn’t win any medals, I firmly believe it should at least win a few wallets.

Many of the older Asian rhums which have sold  gangbusters in their countries of origin for decades, catered to indigenous tastes, and cared little for western styles of rum.  They were (and are) sometimes made in different ways, using different materials in the process, are sometimes spiced up and almost always light column-still blends issued at standard strength. We are seeing a gradual change here, as a wave of small distilleries are setting up shop in Asia and producing small quantities of some really interesting juice. This one from Vietnam is now on my radar, and I look forward to seeing not only what they come up with in the future, but what that Overproof 65% of theirs tastes like — and if it blows my hair back and my socks off, well, then I’ll consider it money well spent…as I did with this one.

(#627)(84/100)

Other Notes

  • The company is named after the slow moving boats similar to Chinese junks, which ply the Mekhong River and the coastal areas around South East Asia.
  • My intial review noted that it was aged for 8 months in ex-French-oak casks, based on my conversation and scribbled notes at the Paris rhumfest (not with Mr. Poircuitte but with his pretty assistant, in the maelstrom of the first day’s crowds) – I was later contacted directly to be advised this was a miscommunication, that the rum rested for 8 months in steel tanks, and so I have amended the post for the correction.

Laodi Pure Sugar Cane Rhum (Brown) – Review

 5 Responses »
May 222019
 

Let me run you past the tasting notes of this lower-proofed, higher-aged companion rum to the Laodi White I wrote about last time. It was an amber-coloured 42% which was aged, according to the rep at the 2019 rhumfest in Paris, for 5 years in French oak…so it seemed like it would be relatively tame and mild, taking into account the milquetoast strength and a barely-enough aging regimen (at least, compared to its unaged 56% blanc bro’).

But it wasn’t. To begin with, the nose – well, that was quite a nose, a Cyrano de Bergerac of rum noses.  It was big, it was odd, it was startling and overall rather impossible to ignore. It smelled of old bookcases and old books in a disused manor-house library, of glue holding tattered paper together, of dark furniture and its varnish, and of a gone-to-seed aristocrat smoking an aromatic cigar while wearing a pair of brand new leather brogues still reeking of polish.  It was a rum that was so peculiar that it encouraged equally peculiar phrasing just to describe it properly…at least at the inception. And after a while it did settle down to somewhat more traditional notes, and then we got a basketful of dark, ripe fruits – prunes, plums and apricots set off by the brighter and chirpier red currants and pomegranates, behind which lurked a faint aroma of coffee and unsweetened chocolate and a very pleasant nutty hint.

It smelled light and delicate, and dark and heavy, all at the same time, and one could only wonder what the thing could possibly taste like after such an entrance.  “Flavourful” is one word that could be used without apology. The dustiness of age receded into memory and a nicely solid rum emerged and snapped into focus. It tasted of caramel, toffee, blancmange, white chocolate, almonds, coffee, vanilla, breakfast spices, cinnamon – all the expected hits, I guess you could say.  But it took a step up once the fruits come marching in, because then there was a balanced offset of tart fruits to the firm and thick tastes that came before: prunes and plums, as well as guavas, overripe mangoes, peaches in syrup, green peas (not a fruit, I know) – and a much stronger shading of coffee grounds, as if this thing was channelling Dictador or something.  It never quit went went away, that coffee taste, even on the finish, which was well balanced but far too short, ending with a final exhale, a last shuddering sigh, of fruit and caramel and vanilla, and then was gone.

So, all in all, a surprisingly aromatic rum from Laodi. Just to recap very briefly, this is a Laos-located, Japanese-run distillery on the Thai border, who are perhaps more known for their flavoured low-proof “marriage” rums (coming in coffee, plum, coconut, passion fruit and sugar cane varieties); they use a vaccuum-distillation machine to produce a rhum from cane juice at 47% or so and then rest it in stainless steel tanks for up to five years for the Brown rhum.

Yet they do not use actual barrels in their production process. “Ageing in oak barrels requires means that we do not have,” said Mr. Ikuzo Inoue to Damien Sagnier in a 2017 interview, and so, in an interesting departure from the norm, the company uses a different technique – it dumps French oak chips into the vat (this is also mentioned casually and without elaboration on their website) and that provides the “aged” profile, which, after all, is just the interaction between wood and spirit.  By varying the amount of chips, and the amount of char they have (and so the surface area in contact with the spirit), it is therefore possible to extract a rhum at the other end which has a more intense profile than an equivalently barrel-only-aged product.

What this means is that by common parlance, the rum is not aged at all – it is infused. Moreover, the process – both distillation and infusion – means that elements of the profile deriving from oxidation and evaporation are lacking, and there is a minimal angel’s share from the steel vats. To their credit, nowhere does Laodi say that their rhum is “aged X years” and I think the terminology used by the rep in response to my questions was not meant to imply true ageing.  It does raise some flags, though, because there is no real regulation of or accepted terminology for this kind of flavour enhancement / infusion / ersatz ageing process. The closest one can get is the process of using boisé in cognac, or creative enhancement often imputed to low-rent rum brands. Laodi might not have intended it, but surely this methodology will create food for thought for regulators and commentators in the years to come.

All that aside, for me as a reviewer, I have to ask, does it work?  I’d say yes it does – I mean, there were a lot more flavour elements coming out of the Brown than I was expecting.  I think the rhum is tasty, a bit on the weak side, too thin at the end and needs some more boosting, but a pleasant cane juice spirit that tastes aged (Mr. Sagnier himself remarked that he could not tell the difference), and is more enjoyable than that age suggests it might be.  The issues it raises, though, are likely to trouble rum chums long after the bottle they bought is finished and they move on to the next one.

(#626)(82/100)

Other notes

Some of the questions that occurred to me as I was writing the last paragraphs on the subject of using wood chips were:

  • Does it fly in the face of the standard and accepted ways that ageing is defined? (the rum does, after all, rest for the requisite number of years in a vat, according to Laodi).
  • Will it be derided and decried by those who adhere to a more traditional way of ageing rum and consider it a form of cheating?  
  • How many chips are considered the equivalent of one barrel’s surface contact area? How big do they have to be? And, if you want to go to the extreme, why not just use boise or wood powder
  • Is there a limit?
  • Is it forbidden in any way? Is it legal?

I’m not sure. No standard I’ve read addresses any of these issues, not really. Before the sugar and additives debate took over, it was often mentioned (or accusations were made) that extra wood chips were added to barrels of some rums to make the flavour more intense, but this gradually fell out of public consciousness in favour of dosing, additives and wet barrels. I believe that at bottom, ageing can be defined as the complex interaction of wood and spirit over time, and whether the wood is on the outside (barrels) or the inside (chips) can be seen as a matter of terminology, semantics and fine parsing of regulations by the pedants.

But that obscures the fact that a barrel is a barrel, of known and uniform size and internal surface area, a common and well-understood standard used the world around for centuries. Wooden chips or sticks are a totally different thing, and adding an undisclosed amount of chips to an inert vessel just doesn’t seem to be the same, somehow, especially since there are no standards governing how they are, or can be, used. 

Laodi Pure Sugar Cane Rhum (White) – Review

 No Responses »
May 202019
 

The word agricole is nowadays used indiscriminately to refer to any cane juice distillate, no matter where it is made, and by consumer and producers both.  Discussions have recently popped up on FB arguing that appropriating the term under such circumstances was (and is) theft of reputation and quality, which the French Island rum makers had garnered for themselves over long decades (if not centuries) of quality rhum-making, and was therefore being ripped off by any producer not from those islands who used the term.  And here comes a rum company from the Far East, Laodi, seeming to have found an admirable way of getting around that issue, by referring to their hooch as “Pure Sugar Cane Rhum,” which I think is just missing the word “juice” to be completely accurate.

Laodi, whose parent company is Lao Agro Organic Industries, was formed in 2006 by Ikuzo Inoue, a then-52 year-old Japanese engineer, who, with a local Lao partner, acquired a distillery located in the village of Naxone in Laos, just north of the Thailand border — it’s actually just a short drive away from the Issan Distillery (which is south of the border).  The distillery previously made local spirits like lao-lao (based on fermented rice) but the new owner decided to switch to rum, utilizing sugar cane from one of two 10 hectare plots of land (one always remains fallow and they are rotated), and going determinedly with juice rather than molasses.

The cane is cut and transported to the factory where it is crushed (1 tonne cane = ~400  liters juice) and set to ferment in steel vats using dehydrated wine yeast, for between 3-4 days. The resultant wine is about 9% ABV and is then run through a vacuum distillation machine – using this apparatus reduces the boiling point of the liquid by lowering the pressure within the apparatus, supposedly leading to less degradation of the wine in a shorter timeframe; the separation of heads and tails and extraction of the heart remains the same as for traditional methods.  

Initially the resultant spirit came out the other end at 47% and early versions of the Laodi / Vientiane rums were bottled at 42% – the white rum was rested for two years in stainless steel tanks and slowly reduced to that strength – clearly they’ve done some upgrading since then, as by the time one of them walked through my door and into my glass, they already were beefing it up. That rum (or rhum if you like), was the 56% Vientiane Agricole rhum I looked at two years ago, which seems to be discontinued now (or replaced by this one – note the strength which is the same, and the loss of the word “agricole”…somebody is clearly paying attention).

How does this iteration smell?  Very pungent and very powerful – it’s unclear whether their vacuum distillation method is bolted on to a pot or column still, but for my money, based on the profile, it’s column (query to the company is pending).  It smells simply massive – salty, dusty and lemon-grassy all at once, quite herbal and earthy, of musty loam, rain on hot clay bricks. This was just the opening salvo, and it was followed swiftly by other notes of acetones, polish, cinnamon, anise, sugar water, cucumber and some watermelons, papayas and white guavas.  I thought I sensed some vanilla in there somewhere, but could have been wrong – overall, for that strength, it behaved remarkably well.

The taste was excellent too: it glided across the tongue with controlled force and without trying to scrape it raw.  It tasted initially dry and pungent, of glue and furniture polish, linseed oil (the sort I used to oil my cricket bat with, back in the days when I dared to lift one), and also of brine and olives and coconut water, cider and vinegar, cucumbers in a mild pimento sauce, and behind it, the citrus zest. And on top of all that, there was a peculiar creaminess to the experience, like a snow cone with syrup and condensed milk drizzled over the shaved ice. This all led up to a very pleasant finish, crisp and citrus-like, redolent of more brine, cider, guavas, mangoes, nicely spicy, nicely tasty and an all round excellent close, which stuck around as long as regular guests at a Caner Afterparty.

Dredging back through my memories of the original Laodi Vientiane and what I thought of it back then, I think that even though the strength was the same, this was and is a different rhum, an evolution in the quest to raise the bar, up the game.  It controls its strength well, yet loses none of the force of its ABV, and isn’t trying to be bitchy or sharp or uncomfortable. We may not call it an agricole, yet its antecedents are clear – it’s a cane juice rhum, strong, well made, properly delicious, with just enough edge to keep you hopping. And made in a part of the world we should seriously start to look at, in the constant search for quality artisanal rums that fly under our western radar..

(#625)(83/100)

Other notes

  • Laodi comes from the two words — “Lao” for the country and “Di” meaning “good”
  • The company also makes a lightly-aged brown-coloured rum (with an interesting variation on the ageing process), as well as a set of “married” rums which are infused or spiced and released at lower proof.
  • Rumporter magazine has an excellent 2017 article by Damien Sagnier on the company and its production techniques, which I drew on for the more technical aspects – the assumption is that these have not changed since then, of course.
  • The label is a masterpiece of minimalism, but the counterpoint to that is that it doesn’t actually provide much in the way of information – most of what I’m telling you comes from brochures, webpages and a meandering conversation at the booth at the 2019 Paris Rhumfest where I filched a hefty sample.  

Barbosa Grogue Pure Single White Rum – Review

 1 Response »
Apr 242019
 

Although the grogues of Cabo Verde have been seeping through our rumconsciousness for years now, it’s a curious thing that there are almost no reviews to be found online at all. All we have is rumours and quiet whispers in the dark corners of smoke-filled tiki-bars, random small comments on FB, and stories that Luca Gargano of Velier has been sniffing about the islands for years, perhaps putting together another series of organic, pure single rums designed to wow our socks off.

2019 might at last, then, be the year to change that, as grogues were quite visible in the Paris rhumfest in April, and one of them was the Barbosa grogue, which I just so happened to try at the Habitation Velier booth, where, after exchanging pleasantries with Daniel Biondi, I rather cheekily helped myself to a hefty shot of this thing and sat back to await results. Not without a little trepidation, mind you.

Because, you see, the lost world mystique hanging around them creates an aura about these almost unknown rums made in remote lands in traditional ways, in a way that make them rums of real interest. They’re supposedly throwbacks to the way “rums ought to be,” the way “they were once made” and all sorts of stuff like that. Artisanal, untamed, simple rums, brewed the same way for generations, even centuries, akin to Haiti’s clairins or the original cachacas. Which may be why Luca keeps going back to the place.

Such preconceptions made the tasting of the Barbosa grogue (or, as it is noted on the label “Amado & Vicente Barbosa Grogue Pure Single Rum”) an odd experience – because in reality, it conformed to few of the profile markers and tasting notions I was expecting, based on the remarks above. The nose of the 45% white was decidedly not a sledgehammer to the face, and not an over-amped nostril-shredder ready to give week-long nosebleeds. Instead it was actually quite gentle, almost relaxed, with light aromas of olives in brine, green grapes, pineapples, apricots (minus the sweet syrup), grass, cooking herbs like dill, and quite a lot of sugar water, more than in most blancs I’ve tried. It wasn’t hot, it wasn’t fierce and it wasn’t feral, just a real easy rum to appreciate for smell alone.

This was also the case when tasted. The bright and clean fruity-ester notes were more in evidence here than on the nose — green apples, sultanas, hard yellow mangoes, thyme, more pineapples, a bag of white guavas and watery pears. There was a hint of danger in the hint of cucumbers in white vinegar with a pimento or two floating around, but this never seriously came forward, a hint was all you got; and at best, with some concentration, there were some additional herbs (dill, cilantro), grass, sugar water and maybe a few more olives. I particularly liked the mild finish, by the way – clear and fruity and minty, with thyme, wet grass, and some almonds and white chocolate, sweet and unassuming, just right for what had come before.

The Barbosa grogue is produced by Montenegro distillery in Santiago, the main Cabo Verde island, and derive from organically grown sugar cane grown very close to the sea, in Praia Mangue. The cane is harvested manually, crushed right away and naturally fermented for six to ten days before being run through small wood-fired 350-liter copper pot stills (see picture here) – this version is the first 2019 batch, unaged. The manager and co-owner of the distillery, Manuel Barbosa Amado, is a 47 year old agronomist and his family has been in the sugar cane and grogue business for the last fifty years or so – in what might be seen as a peculiar honour, it is the only grogue in Velier’s 2019 catalogue. I was told they might have called their product Montenegro after their own distillery, but ran into trademark issues with an Italian amaro maker of the same title and so named it for illustrious family members Vicente and Amado Barbosa, about whom I know unfortunately nothing

All that out of the way, what to make of this interesting variation of rum, then? Well, for one thing, I felt that 45% strength was perhaps too light to showcase its unique nature…jacking it up a few extra points might be worth it. It started off gentle, and underneath the sleek and supple silkiness of that initial taste you could sense some serious animal lurking, waiting for its own moment to come out and claw your face off. But this never happened. It stayed low-key and seemed surprisingly reluctant to come out and play with any sort of violence. So, a tasty and a fun drink, the purity evident, the unmessed-with nature of it a blessing…yet not different enough from better-known and better-regarded French island blancs to carve out its own niche in a market with ever increasing amounts of artisanal white rums competing for eyeballs and shelf space.

I’m not saying it must have madness and fury to succeed; nor does it need to rack up street cred by being like the Mexican Paranubes or the Sajous, the other poster children for cheerfully nutso white rums. We must accept that the Barbosa grogue lacks that distinctive spark of crazy which would immediately set it apart from any other rums on the planet, something specifically and seriously its own. But I also believe you can buy it and love it exactly as it is and you won’t be disappointed – because it is a more civilized and elegant rum than you might expect. And it’s worth a more serious look and maybe a buy, just to sample the sippable, approachable and enjoyable charms it presents, and get a whiff of something interesting, even new.

(#618)(81/100)

Other notes

  • Grogue is the local creole version of the word grog, and it hails from the same source.
  • Cabo Verde (or Cape Verde) is a group of ten Atlantic islands off the west coast of Africa due west of Senegal.  They are part of the same geographical eco-region as the Canaries and Azores and Madeira. Unlike them, Cabo Verde is independent and not an autonomous part of any European nation.
  • Three kinds of cane are harvested: Nossa Terra Pieta, Nossa Terra Branca, and Bourbon varietals.

Domaine de Séverin Rhum Agricole Blanc (1990s)

 No Responses »
Mar 262019
 

Rumaniacs Review # 095 | 0611

As noted in the biography of the Domaine de Séverin, what we’re getting now from the new owners is not what we were getting before.  The company’s distillery changed hands in 2014 and such rums as were made back in the day immediately became “old”, and more obsolete with very passing year.  From the old style design of the labels, I’d hazard that this one came from the 1990s, or at the very latest, the early 2000s, and I have no background on ageing or lack thereof – I would imagine that if it slept at all, it was a year or less. Over and beyond that, it’s a decent blanc, if not particularly earth shattering.

Colour – White

Strength – 50% ABV

Nose – Starts off with plastic, rubber and acetones, which speak to its (supposed) unaged nature; then it flexes its cane-juice-glutes and coughs up a line of sweet water, bright notes of grass, sugar cane sap, brine and sweetish red olives.  It’s oily, smooth and pungent, with delicate background notes of dill and cilantro lurking in the background. And some soda pop.

Palate – The rhum does something of a right turn from expectations. Dry and dusty, briny and sweet.  Vegetable soup and maggie cubes mixes up with herbal / fruity notes of cucumber, dill, watermelon juice and sugar water.  Somehow this crazy mish-mash sort of works. Even the vague hint of caramel, molasses and lime leaves at the back end add to the pungency, with the dustiness of old cardboard being the only off note that doesn’t belong.

Finish – Warm, smooth, light, oily, a mix of sugar water and 7-up which is the faintest bit dry.

Thoughts – Guadeloupe is free to mess around with molasses or cane juice, not subscribing to the AOC that governs so much of Martinique, and the bottle states it is a rhum agricole, implying cane juice origins.  Maybe, though those odd commingling tastes do make me wonder about that. It’s tasty enough and at 50% almost exactly strong enough.  But somehow, through some odd alchemy of taste and preference, the odd and uncoordinated way the sweet and salt run apart from each other instead of providing mutual support, it’s not really my glass of juice.

(82/100)

 

Domaine de Séverin Rhum Vieux (1990s)

 No Responses »
Mar 212019
 

Rumaniacs Review # 094 | 0610

Séverin is a small distillery in the north of the left “wing” of Guadeloupe (called Basseterre), whose history can be divided into three parts: 1800-1928 when different owners held the small estate and grew various agricultural crops like pineapples and sugar, 1928-2014 when the Marsolle family held it and created the marque of Domaine de Séverin for their rhums, and the post-2014 period when the distillery (but not the whole estate) was sold to a local businessman called Jose Pirbakas. Although there was a cessation of operations after the takeover due to differences in management and operational philosophies (for one thing, all rhum prices were jacked up by 45% in 2014), rhums from Séverin are now once again available, primarily in France, and sporting a new, redesigned bottle and label.

That label is key, since the older ones such as on the bottle I had, are no longer in use and therefore serve as a useful determinant as to whether one is buying a pre-takeover rum (which is a Rumaniacs candidate), or a post 2014 version, which is not.

While it is not explicitly stated on the label, the Vieux is about three years old. Séverin have always played around with different casks in their aged rhums (cognac for the most part), but in this case it is very likely that standard oak barrels were used to age the rhum, which itself derives from a creole column still.

Colour – Gold

Strength – 45% ABV

Nose – Clearly Séverin, like many producers on Guadeloupe, played around with both molasses and cane juice for its raw material. Here, the deeper aromas of molasses, coca-cola and nougat steer us towards molasses as the base. There were hints of cinnamon and light coffee grounds, some smoke and vanilla, quite easy-going but also reasonably aromatic.

Palate – A very pleasing profile, if not quite as sharply distinct as anything you’re getting from Martinique with its strict AOC guidelines. Coke, molasses, bitter chocolate and nougat charge out from the gate. There is also some brine, olives and coffee, and coiling around in the background are some vague floral and light fruity notes which provide a pleasing backdrop for the heavier flavours

Finish – Somewhat weak, a flash in the pan, over quickly. Closing notes of cumin and cinnamon, caramel, damp brown sugar, vanilla.

Thoughts – Reminds me somewhat of rums from Mauritius or the Seychelles. I like these indeterminate products that steer an interesting line between a pure molasses product and one made from juice – it’s like they take a bit of the characteristics both without leaning to either side too much. That makes them good rums to drink, though this one is not so exceptional that I’d want it on my top shelf. Still, it was made recently enough that I suspect one can still find it, and if so, it’s worth picking up for more than just historical value.

(80/100)

HSE Rhum Agricole Extra Vieux 2005 10 Year Old Rhum – Review

 No Responses »
Feb 252019
 

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

This particular rum, then, comes from a company with a long history and impeccable Martinique pedigree.  It is an AOC millésimé – a rum issued in relatively small quantities, from the output of a specific year’s production, considered to be a cut above the ordinary (2005 in this case) and finished in Sauternes casks.

Given that it is nine years tropical ageing plus another year in the Sauternes casks, I think we could be expected to have a pretty interesting profile — and I wasn’t disappointed (though the low 41% strength did give me pause).  The initial smells were grassy and wine-y at the same time, a combination of musk and crisp light aromas that melded well. There were green apples, grapes, the tart acidity of cider mixed in with some ginger and cinnamon, a dollop of brine and a few olives, freshly mown wet grass and well-controlled citrus peel behind it all.  

Well now.  That was a pretty nifty nose.  How did the palate rate?

Very well indeed, I thought.  It was a smooth and solid piece of work for its proof point, with clear, firm tastes proceeding in sequence like a conga line – light acetones and flowery notes to begin with, then bubble gum, ripe cherries and plums.  The profile proceeded to display some sharpness and herbals — citrus, cider, well-aged sharp cheddar, a touch of apricots and almost-ripe peaches together with softer honey and ginger. What distinguished it and made it succeed, I think, is the delicate balancing act between sweetness and acidity (and a trace of salt), and even the finish – grapes, honey, cane juice and wet grass for the most part – displayed this well assembled character. It impressed the hell out of me, the more so since I walked in expecting so much less.

The other day I wrote about a similarly-aged, light rum from Don Q, which I remarked as being somewhat too easy and unchallenging, bottled at a low 40%; and while competently made, simply not something that enthralled me.

On that basis, you might believe that I simply disdain any and all such low-proof rums as being ultimately boring, but now consider this 41% agricole from Habitation Saint-Étienne as a response.  It emphatically demonstrates to anyone who believes standard strength can only produce standard junk, that a rum can indeed be so relatively weak and still have some real quality squirming in its jock. And with respect to the HSE 2005, that’s a statement I can make with no hesitation at all, and real conviction.

(#602)(86/100)

Other Notes

  • This rhum should not be confused with the others in the “Les Finitions du Monde” series (like Chateau La Tour Blanche or Single Malt finish labelled as exactly that), which are also 2005 millesimes, but not bottled in the same month, have other finishes, and different labels.
  • According to Excellence Rhum, this 2005 edition is the successor to the 2003 Millesime which is no longer produced.  
  • The outturn is unknown.
  • Nine (9) years aging, plus from 12 months of finishing in Château La Tour Blanche barrels, 1st Cru Classé de Sauternes.

That Boutique-y Rum Co. O Reizinho White Agricole Rum (Batch 1) – Review

 14 Responses »
Feb 042019
 

Last October, I ran into Pete Holland of the Floating Rum Shack at the Berlin Rum Fest (literally – I tripped and nearly fell into his shelf of rums, and he saved them by interposing himself so they would not be damaged, even if I was).  Although we, as long-existing rum bloggers, knew of each other — all of us know each other in the Oasis — we had only met once before, so I bee-lined over to see what he was doing. It turned out he was stewarding the line of rums from the cheekily named “That Boutique-y Rum Company” (hereinafter referred to as TBRC) a division of Atom Brands, which in turn runs the Master of Malt online spirits shop (and which also self releases and self reviews the Cornelius Ampleforth rum, if you recall). Pete steadied me, indicated the whole range on display, and asked what I wanted to try.

I looked at all the familiar countries, ignoring most, looking for the unusual, not the standard – something the brand has done that takes us into new territory to awe and enthuse (the way Foursquare has done with the ECS, L’Espirt is doing with its 2019 whites, Rum Nation did with the Supreme Lords, and Velier did with…well, just about everything).  These days, I want something weird, off-kilter, new, exciting, different – and still tasty.

Alongside the Bajan, Mudland, Jamaican and other suspects (all of which had arresting and brightly-drawn, brightly-coloured labels that took Bristol Spirits’ colour scheme out back and whupped it), there was one from Travellers (Belize) and Bellevue (Guadeloupe)…this looked promising.  But after five minutes of chatting, I was having difficulty making a decision so, I asked him: “If you had one rum out of this entire selection you’d want me to try, which one would it be?”

Now you could tell that Pete, who is a consultant for the company, not an ambassador, really liked pretty much everything, which is why he kept his glass on the go the entire time from different bottles (under the pretext of helping out the bright-eyed but inexperienced rum chums swirling around the booth). “Yes mon, me drinkin’ de same rum dat me showin’ you, so it gotta be good,” you could easily imagining him saying as he avoided braining passers-by with his tasting glass using graceful moves of the arm, never spilling a drop.  So I was curious what his own favourite was, shorn of the need to sell anything to me.

He hesitated, seeing the trap, but then grinned, sipped again, and then pointed at a bottle off to the side, sharing the same colour scheme as the Enmore and the Bellevue. It was from O Reizinho, a Madeiran outfit of which I knew nothing except that it was from Madeira (which, as an aside, is an EU-recognized agricole producer). “That one.”  And without losing his glass in the one hand, he proceeded to pour me a shot with the other, hefty enough to render me catatonic, then stood back to observe the results (much the way The Sage had done years back when I had tried my first clairin, the Sajous).

Strictly speaking, the rum is not that strong – “only” 49.7%, which is a couple of whiskers away from standard. It was made in Madeira, which intrigued me, as I really enjoyed the Engenho Novo rums made by Hinton and Rum Nation; and it was a pot still rum, an unaged rum, and a “white,” all pluses in my book.  And anyway, how could you not want to sample a rum named “The Kinglet”? I know I did, and not just because of his recommendation.

It didn’t disappoint, starting out with a firm aroma of salt and wax, very powerful.  Earth mustiness, cardboard, loam, olives, bags of salt. Like a clairin, but softer. Fresh and deep, edging “crisp” by a whisker, and while the herbal notes of dill and grass and fresh sugar cane sap were there, they were not so much dominant as coexistent with the other notes mentioned before. A really outstanding set of aromas, I thought, with an excellent balancing act carried off in fine style.

And the taste, the mouthfeel – wow, really nice.  Warm, sweet, dry and fruity, with raspberries, bananas, pineapple, papaya, salt olives all dancing their way across the tongue, without any sharp nastiness to spoil the enjoyment: I like rums north of 60%, of course, but there was no fault to be found in the strength that was chosen here because even at that low power, it thrummed across the palate and still managed to provide a clear demo of all the proper notes.  Excellent sipping dram as long as you’re okay with a not-so-furious amalgamation of sweet-brine-soya-miso-soup admixture. If it faltered some, it was on the finish – and for the same reason the nose and palate were so good, i.e., the muted strength. That didn’t invalidate it (to me), and it was pleasant, sweet, soft, warm, firm and fruity, with just a little edge carrying over to complete the experience.

O Reizinho means “Little King” or “Kinglet” depending on whose translator you use, and is a small distillery perched on a hillside on Madeira’s east coast by Santa Cruz.  It is run by Joao Pedro Ferreira, who returned from a sojourn in South Africa some years back to go into the rum business with his father. They source cane locally, crushing it in one pass only (no messing around with a 2nd pass or adding water) and then let it stand in a week-long fermentation period.  Then it’s run through a wood-fired steam-injected pot still, which on a good day can provide a dozen runs. So French island nomenclature notwithstanding, this is an agricole spirit, and it adheres to all the markers of the cane juice rhums, while providing its own special filip to the style.

Initially, to get things going for the first release, TBRC bought some of those rums from a broker (Main Rum) the way so many new and old independents did and do.  But this one was bought direct from O Reizinho, and the intention in the future is to continue to do so, and to go with both aged and unaged products from this tiny distillery.  If they keep bottling — and TBRC keeps issuing — juice as fine as this, then all I can say is that the future is a bright one for them both, and I look forward to trying as much as I can from TBRC’s extended range of rums generally, and O Reizinho specifically.  They’ve enthused me that much with just this one rum.

(#596)(86/100)

Other notes

  • Batch 1 of this rum is 487 bottles
  • Just for the record, I really enjoyed the brightly coloured, lighthearted design of the labels, which are a nice counterpoint to the minimalist “facts-only” labels currently in vogue. The artist is from the outfit Jim’ll Paint It (FB Link)(Website)- ATOM brands came up with the brief, then Jim brought it to life.  In his work he reminds me somewhat of Jeff Carlisle, who did “Another Night at the Warp Core Cafe.“

Key Rums of the World – Barbancourt Réserve Spéciale 8 Year Old Rhum (Haiti)

 1 Response »
Jan 222019
 

Haiti is unique as a nation because it is where the only successful slave revolt in the world took place, at the turn of the 18th century. Sadly, it is now the poorest country in the western hemisphere, and successive dictatorships, foreign interference and natural disasters have left the place in shambles.

That any businesses manage to survive in such an environment is a testament to their resilience, their determination, their ingenuity….and the quality of what they put out the door. The country has become the leading world producer of vetiver (a root plant used to make essential oils and fragrances), exports agricultural products and is a tourist destination, yet perhaps it is for rum that its exports are best known, and none more so than those of Barbancourt, formed in 1862 and still run by the descendants of the founder.

Until the mid 20th century, Barbancourt was something of a cottage industry, selling primarily to the local market.  In 1949 they relocated the sugar cane fields of the Domaine Barbancourt in the plaine du Cul-de-Sac region in the south east, and by 1952 ramped up production, increased exports and transformed the brand into a major producer of quality rum, a distinction it has held ever since.  

The rhum, based on sugar cane juice not molasses, used to be double-distilled, using pot stills in a process similar to that used to produce cognac (Dupré Barbancourt came from the cognac-producing region of Charente which was undoubtedly his inspiration); however, nowadays they use a more efficient (if less character-driven) three-column continuous distillation system, where the first column strips the solid matter from the wash and the second and third columns serve to concentrate the resultant spirit…so what is coming to the market now is not what once was made by the company.

Haiti has no shortage of other rhum producing companies – but smaller outfits like Moscoso Distillers or LaRue Distillery are much less well-known and export relatively little, (and back-country clairins are in a different class altogether)…and this makes Barbancourt the de facto rum standard bearer for the half island, and one of the reasons I chose it for this series. This is not to dismiss the efforts of all the others, or the the artisanal quality of the clairins that Velier has brought to world attention since 2014 — just to note that they all, to some extent, live in the shadow of Barbancourt; which in turn, somewhat like Mount Gay, seems in danger of being forgotten as a poster boy for Haiti, now that the pure artisanal rum movement gathers a head of steam.

The current label of the 8YO

Barbancourt’s rhums are not issued at full proof: they prefer a relatively tame 40-43%, and every possible price point and strength is not catered to.  The company has a relatively small stable of products: the Blanc, the 3-star 4 Year Old, the 5-star 8 Year Old and the flagship 15 year old (Veronelli’s masterful 25 year old is a Barbancourt rhum, but not issued by them).  Though if one wanted to get some, then independent bottlers like Berry Bros., Bristol Spirits, Duncan Taylor, Cadenhead, Samaroli, Plantation and Compagnie des Indes (among others) do produce stronger and more exacting limited offerings for the enthusiasts.

Yet even with those few rhums they make, whatever the competition, and whether one calls it a true agricole or not, the rhums coming from Barbancourt remain high on the quality ladder and no rumshelf could possibly be called complete without at least one of them.  After trying and retrying all three major releases, my own conclusion was that at the intersection of quality and price, the one that most successfully charts a middle course between the older and the younger expressions is the 5-star 8 year old (I looked at it last way back in 2010, as well as one earlier version from back in the 1970s) which remains one of the workhorses of the company and the island, an excellent mid-level rum that almost defines Barbancourt.

It does display, however, somewhat of a schizophrenic profile. Take the nose, for example – it almost seems like a cross between a molasses based rum and an agricole.  While it certainly possesses the light, herbal aroma of a cane-juice distillate, it also smells of a light kind of brown sugar and molasses mixed up with some bananas and vanilla (it was aged in French oak on Haiti, which may account for the latter). There’s also a sly briny background, combined with a pleasant hints of nougat and well polished leather, plus the subdued acidity of green apples, grapes and cumin.  Not all that intense at 43%, but excellent as an all-rounder for sure.

What the nose promises, the palate delivers, and yet that peculiar dichotomy continues.  It’s soft given the strength, initially tasting of caramel, toblerone, almonds and vague molasses and vanilla (again).  Brine and olives. Spices – cumin, cinnamon, plus raisins, a certain delicate grassiness and maybe a plum or two (fruitiness is there, just understated).  Nope, it doesn’t feel like a completely cane juice distillate, or, at best, if feels like an amalgam leading neither one way or the other, and the close sums all that up.  It’s medium long, with salt caramel ice cream, vanilla, a bit of raisins and plums, a fine line of citrus, a little cinnamon dusting, and a last reminder of oaky bitterness in a relatively good,  dry finish.

What makes the Barbancourt 8 YO so interesting — even unique — is the way the makers played with the conventions and steered a center line that draws in lovers of other regions while not entirely abandoning the French island antecedents. It reminds me more of a Guadeloupe rhum than an out-and-out agricole from Martinique, with perhaps a pinch of Bajan thrown in.  However, it’s in no way heavy enough to invite direct comparisons to any Demerara or Jamaican product.

So, does it fail as a Key Rum because of its indeterminate nature, or because it lacks the fierce pungency of a clairin, the full grassy nature of a true agricole?

Not at all, and not to me.  It’s a completely solid rhum with its own clear profile, that succeeds at being drinkable and enjoyable on all levels, without being visibly exceptional in any specific way and sold at a price point that makes it affordable to the greater rum public out there. Many reviewers and most drinkers have come across it at least once in their journey (much more so than those who have tried clairins) and few have anything bad to say about it.  It’s been made for decades, is well known and well regarded — not just because it’s from Haiti, but because it also has a great price to value ratio. There’s a lot of talk about “gateway” rums, cheaper and sometimes-adulterated rums that are good enough to enjoy and savour, that lead to more and better down the road. It’s usually applied to the Zacapas, Zayas, Diplos and younger rums of this world, but if you ever want to get more serious about aged agricoles, then the Barbancourt 8 YO may actually be one of those that actually deserves the title, and remains, even after all these years, a damned fine place to start your investigations.

(#592)(84/100)

Other Notes

In a curious coincidence, a post on reddit that did a brief review of this rhum went up just a few days before this was published. There are some good links contained within the commentary.

Rhum J.M. Vieux Millésime 1989 15 Year Old

 No Responses »
Jan 092019
 

Rumaniacs Review #088 | 0587

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

Colour – Gold

Strength – 45.8%

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

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

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

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

(85/100)

Other notes

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

A1710 2017 “La Perle” Martinique White Rhum – Review

 1 Response »
Jan 072019
 

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

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

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

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

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

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

(#586)(85/100)

Toucan Rhum Blanc Agricole – Review

 No Responses »
Jan 022019
 

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

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

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

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

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

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

(#584)(83/100)

Seven Seas Japanese Rum – Review

 5 Responses »
Dec 302018
 

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

*

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

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

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

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

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

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

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

(#585)(Unscored)

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

 No Responses »
Dec 282018
 

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

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

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

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

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

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

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

(#583)(76/100)

Other notes

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

 

HSE Rhum Blanc Agricole 2016 Parecellaire #1 – Review

 No Responses »
Dec 182018
 

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

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

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

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

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

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

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

(#580)(86/100)

Other notes

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

Issan White Rum (Thailand) – Review

 No Responses »
Nov 272018
 

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

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

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

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

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

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

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

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

(#572)(79/100)

Rum Nation Ilha da Madeira Rum Agricole White – Review

 2 Responses »
Oct 252018
 

No, that’s not another typo in the title, it’s just the way the bottle spelled “rum” so I followed along even if it is an agricole-style product and by convention it might have been better termed “rhum” (though the words mean the same thing – it’s purely a matter of perception).  Since looking at the Engenho Novo aged rum last time, I thought it would be fitting to stick with the island of Madeira and see what one of their whites would be like, especially since I had been so impressed with the RN Jamaican Pot Still 57% some years ago….would this one live up to to the rep the Caribbean one garnered for itself?

Curiously, there isn’t much to go on as regards the background aside from the obvious: we know it is 50% ABV and made from cane juice in a column column still…but it come not from Engenho Novo (which is to say, the reconstituted William Hinton, and the source of the rum for  Rum Nation’s Rares), but from Engenhos do Norte in Porto da Cruz – Fabio remarked in an email tome that he liked it better for this purpose than the Novo). It’s unclear whether it’s unaged and unfiltered, or lightly aged and then filtered to clarity…and if the latter case is what happened, then what kind of casks. We’re not sure what the “Limited edition” on the label actually means. And, as always with RN, there’s also the question of any additions. We can however infer that based on the chubby, stubby bottle and label style, that the rum is part of their standard lineup and not the higher-proofed, higher-quality, higher-priced Rares (as an aside, I hope they never lose the old postage stamps incorporated into the design), and possibly from the word “crystal” used in their website materials, that it has been filtered. But I’ll amend the post if I hear back from them.

Anyway, here’s what it was like. The nose of the Ilha da Madeira fell somewhere in the middle of the line separating a bored “meh” from a more disbelieving “holy-crap!”.  It was a light melange of a playful sprite-like aroma mixed in with more serious brine and olives, a little sweet, and delicate – flowers, sugar water, grass, pears, guavas, mint, some marzipan. You could sense something darker underneath – cigarette tar, acetones – but these never came forward, and were content to be hinted at, not driven home with a sledge. Not really a brother to that fierce Jamaican brawler, more like a cousin, a closer relative to the Mauritius St. Aubin blanc (for example). What it lacked in pungency it made up for in both subtlety and harmony, even at 50%.

It was also surprisingly sippable for what it was, very approachable, and here again I’ll comment on what a good strength 48-52% ABV is for such white rums.  It presented as sweet and light, perfumed with flowers, pears, green grapes and apple juice, then adding some sour cream, brine, olives and citrus for edge. There were some reticent background notes as well, cinnamon mostly, and an almost delicate vein of citrus and ginger and anise. It tasted both warm and clean and was well balanced, and the finish delivered nicely, redolent of thyme, sweet vinegar dressing on a fresh salad, and green grapes with just a touch of salt.

Average to low end white mixers – still occasionally called silvers or platinums, as if this made any difference – are defined by their soft, unaggressive blandness: their purpose is to add alcohol and sink out of sight so the cocktail ingredients take over. In contrast, a really good white rum, which can be used either for a mixed drink or to have by itself if one is feeling a little macho that day,  always has one or more points of distinction that sets it apart, whether it’s massive strength, savagery, rawness, pungency, smooth integration of amazing tastes, funk, clarity of flavour or whatever.

Honestly, I expected more of the latter, going in: something fiercer and more elemental…but I can’t say what was on display here was disappointing. In October 2018, when I asked him what rums he had that was of interest, Fabio actually tried to steer me away from this one (“It’s good, but not so interesting,” he laughed as he pulled down a Rare Caroni).  But I disagreed, and think that what it really comes down to is that it’s a solid addition to the white portion of the rum spectrum and certainly a step above “standard”. It’s tasty and warm, and manages the cute trick of being dialled down to something really approachable, while still not forgetting its more uncouth antecedents. And if it is not of the pungent power that can defoliate a small patch of jungle, well, it may at least blanch a leaf or two, and is worth taking a second look at, if it crosses your path.

(#560)(83/100)

Other Notes

From the 2017 release season

Rum Nation Small Batch Collection – Engenho Novo 2009 8 YO Rum – Review

 No Responses »
Oct 222018
 

The mark of the successful long-term independent bottler in the public perception rests upon two main pillars – one is of course the quality of the rums they put out the door (and perhaps, how consistently); and the other is the level of originality they bring to the game.  By that I mean how often do they stray from the mainstream of the standard pantheon and go in new directions, seek out different maturations, different ages, different barrels, different distilleries (or whole countries). It is because Velier nails both of these aspects that they are as successful as they are, though I would certainly not discount Samaroli, Compagnie des Indes or Rum Nation (among others).

Rum Nation, also from Italy, has been somewhat out of the public eye of late, but the point about originality does apply to them – think back on the Jamaican White 57% rum, for example, or the Supreme Lord series, or the 20+ year old Demeraras, or their Peruvian and Guatemalan rums, the latter of which most other indies don’t often go near. In the last few years Fabio Rossi, the founder of the brand, went in yet another direction by issuing a new limited-edition series called the “Small Batch Rare Rums” … and one of them was this intriguing little number from Madeira, from a distillery called Engenho Novo – they are the boys behind the William Hinton brand of rums which have recently become more available in Europe over the last few years.

I’ll provide some more background detail in the Other Notes below, but for the moment let’s just read off the fact sheet for the rum which is very helpfully provided on the Rare Rums website and on the bottle label itself. This is a cane juice distillate and can therefore be classed as an agricole-style rhum; distilled 2009 and the four barrel outturn from a column still was aged in Madeira casks, providing 570 bottles in 2017, with a strength of 52%.

For those not into their lighter spirits, “Madeira” is a fortified wine made in the Portuguese islands of Madeira off the African coast, and can be either dry or sweet.  Given the entire ageing period of the rum took place in such casks, I expected to see a substantial divergence from both an aged agricole or any other kind of “standard” ex-bourbon-barrel profile. In fact, swirling the dark brown rum in the glass made me wonder if some caramel hadn’t been added to colour it…or whether the casks were completely dry of wine before pouring the good stuff in to age.

Still, the nose delivered, if not precisely that clear-grassy-herbal aroma characteristic of the French islands.  Oh no. This was more like one of those mated with a drowsy Demerara from Port Mourant: it smelled of dark ripe cherries and coca cola, fleshy stoned fruits and red licorice, plus unsweetened cooking chocolate, hot black tea, raisins and wasn’t that a bit of brine and olives down the back end?  Sure it was. And very nice too.

And even at 52%, after an initial whiff of its cane juice origins — it began somewhat fresh and crisp before relaxing — the rum proceeded quite softly on the palate, and suggested a taste reminiscent of a stack of old books in a dusty library nobody now visits, the dry mustiness of barnyard hay.  This was set off by the taste of a Haagen-Dasz dulce de leche ice cream (the Little Caner loves that stuff and I pinch it from his tub every chance I get), as well as brine, more olives, licorice, prunes, red wine, citrus peel, cider and the vague tartness of gooseberries and unsweetened yoghurt.  It was quite rich and flavourful, a nice drink, finishing with with warm notes of cherries, raisins, a little herbal, and cider, salt caramel and sour cream.

So where does that leave us?  Well, with a rather peculiar product.  It is unique in its own way, giving you the odd-but-pleasant experience of tasting a well-assembled agricole-Demerara blend, or maybe a molasses-based Guadeloupe rhum.  That may be a Madeiran thing – I can’t tell, since I have not had enough from there to make the claim with assurance (yet). But in any event, Rum Nation doesn’t make bad rums – they’re too professional an outfit for that, and I’ve thought so ever since I ran into them in 2010 and bought that entire year’s output at once. They stratify their products into the starter rums, sweeter ones (the Millonarios), high-end aged rums (the Demeraras and Jamaicans) and these higher proof Rares for the cognoscenti. This one isn’t the best or most original rum they’ve ever made, but it does show Fabio Rossi forging ahead in his own way to expand his company’s range, producing new and fascinating rums for us all to try — and it’s definitely a rum to sample if you’re ever bored with the regular islands’ rums and want to try something different…but not too different.

(#559)(85/100)

Other notes

  • Wes, who reviewed it back in January 2018, rated it as 50% ABV on his hydrometer, which equates roughly to 10g/L dosage, give or take.
  • The sugar factory and distillery was founded in 1845 by William Hinton; it reached a peak production of 600 tons of cane processed per day in 1920, but closed in 1986 (no reasons are given on their website, but perhaps falling sugar prices contributed, or the expense of maintaining extensive sugar cane fields).  It was restarted by Hinton’s heirs in 2006 as Engenho Novo de Madeira.
 Older Entries  Newer Entries