Ron Añejo Pampero Deluxe Venezuelan Rum (1980s)

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May 152023
 

Rumaniacs Review R-148 | 0996

Pampero is a lesser known Venezuelan rum brand founded in 1938 by two friends, Alejandro Hernández and Luis Toro, who established their distillery in Caracas, and soon became one of the more popular brands in the country with their light, golden rums. In keeping with the times they eschewed really serious long term ageing, and stuck with the mid range, producing various youngish rons like the Añejo “Extra”, “Dorado”, “White”, “Especial”, “Premium Gold” and so on. These various brands have gone through several name changes over the years and nowadays the line is made up of the Añejo Especial (also known as “Oro” for the yellow label), the Aniversario (well known for its bottle in a leather pouch – I actually have one in my mythical basement somewhere and have yet to open the thing), the Blanco and the Selección 1938 Ron Añejo.

The cowboy on the rearing horse logo is to some extent chanelling a misconception: Venezuelan prairies are referred to as llanos, not pampas, the latter and its gauchos being Argentinian terms, yet this is the image that gives the brand its name. In Venezuela I am led to understand the rum and its brand – still popular after all these years – is called Caballito Frenao (“Rearing Horse”), and sells briskly…even though the brand is no longer in local hands.

In 1991 when the company was sold lock stock and barrels (95% of it all, to be precise) to United Distillers, then a subsidiary of Guinness and which eventually became Diageo, Pampero claimed to be the bestselling golden rum in the world, a claim hardly likely to be either proveable or refutable, even then (you’ll forgive me if I doubt it). United Distillers evidently had some differing opinions on how to market their acquisition, for in the next year some of their stock was shipped to Europe for the indies to play with, which is why we have two Secret Treasures 1992 editions of the Pampero, as well as others from Duval et Cie and Moon Import, also from that year. However, these days it’s all branded sales, most of which takes place in Europe (Spain and Italy) and inside Venezuela, with a smattering of sales to other countries like the US.

Modern production is molasses based, triple distillation on column stills to near absolute alcohol (96%) and subsequent ageing in white oak cask: they clearly adhere to the light Spanish style rons for that portion of their blend. However, it should be noted that according to their website, their triple distillation process “combines continuous column (light rum), kettle batch (semi-heavy rum) and pot still (heavy rum) to produce a high-quality alcohol,” so it would seem they have more than just a bunch of heavy duty industrial sized columnar stills churning out bland nothingness. However there are few if any references available to speak more to the subject, and even less that tells what the process was like pre-Diageo, to when this version was made.

The little bottle I found was made for the US market in the 1980s by a spirits importer called Laica, which disappeared from view by 1990; and since the US was still using ounces as a unit of measure on bottle labels until the late 1970s, I’m okay dating this to the decade of big hair, shoulder pads and breakdancing.

Strength – 40%

Colour – Gold

Nose – Nothing excessive or overly sharp. Subtle dusty and cereal-y aromas start the ball rolling. Pleasant — though rather restrained — notes of honey, chocolate, nuts, almonds and molasses, More piquant fruits enter the aromas after some minutes, mostly cherries, bananas and overripe soft apples.

Palate – It’s too thin to make any kind of statement, really, and a lot of what was nosed just up and vanishes. Molasses, some brown sugar, red wine, vanilla, and just enough of a rum profile to stop it from being a throwaway

Finish – Weak, short, faint, is there and gone too quickly to make itself felt. Disappointing.

Thoughts – By now I’ve had enough rums from South America, and from that era, to be unsurprised at how bland the experience is – their skillset is in light age and consummate blending, not fierce hogo or still-bestowed character. One can reasonably ask if back in the day they had added any of that heavier pot still juice to the blend, the way they do now – one suspects not, and unfortunately that leaves a rather anonymous rum behind, which starts decently enough but which ends with a whole lot of nothing to report.

(72/100) ⭐⭐½

Plantation “Original Dark” Rum – Review

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May 122023
 

For all the bad press Plantation gets1, it is, as I remarked in the Rumcast interview back in 2021, in no danger of going out of business any time soon. Its stable of rums, whatever their provenance, is simply too wide ranging and useful — and often affordable — to ignore, and many of them have become reliable workhorses of backbars the world around. Not the high end stuff, of course, like the single cask bottlings of the Extreme Series which are regarded with desire or despite in any representative rumdork population…but the modest and less ambitious rums of the line that we the proles drink.

If I had to pick the best known rums of the starter set — they call them the “Bar Classics” — it would have to be the OFTD, and Stiggins Fancy, with a bit more upscale name recognition from the “Signature Blends” going to Xaymaca and the Barbados XO. The Three Stars white mixer is an interesting essay in the craft, and rounding out the bar is the Original Dark, the subject of today’s look-see.

In brief, the Original Dark was one of the first bar mixers the company made — references to it predate 2010 — and at the inception was a rum using only Trinidad (Angostura) rums which were blended from stocks aged 3-5 years, added to with some eight year old, all of which was then aged for a further year and a half or so in ex-Cognac barrels in France, then bottled at 40%. By 2017, which is around the time Maison Ferrand (the parent company) acquired WIRD in Barbados and with it a ⅓ share in National Rums in Jamaica, its formulation was changed to include some Jamaica rum, and nowadays it’s all 1-3 year old Barbadian rum with some high-ester aged 10-15 YO Jamaican rum for kick, aged for about half a year in the usual Ferand style, in SW France. Oh, and of course, there is that 15g/L of sugar which is officially declared, but which I think is more 2.

So there we are. A sweetened, finished rum, a bartender’s mixing agent, retailing for a pretty affordable price point. What does it sample like?

Well, the smell is actually not too shabby, and packs a punch that is appreciably better than the 3-Star, the Barbados XO, the Grande Reserve and the Gran Anejo (though not the Xaymaca). Aged prunes, plums and dates, bitten into by the shaper fruitier notes of fresh pineapple and limes. There’s some interesting (if rather vague) Demerara-like action here and there if you stick with it – licorice, caramel, brown sugar, cinnamon, cloves – and overall the nose is an essay in light faintness that may simply be trying to do too much and mostly not quite making it. Still it’s a nice nose, quite intriguing once you get accustomed to the rather anemic strength.

Alas, that sense of piquant and potential complexity flops over and pretends it’s dead by the time you get to the palate. I’m sorry, but it turns into a rather anonymous every-rum of the sort in vogue in the mixing era of the 1970s and 1980s (of which I’ve reviewed far too many for the Rumaniacs). It’s not bad per se…just not that interesting – it channels vanilla, brown sugar, cloves and cinnamon, a touch of licorice and sugar water, maybe some raisins and behind it all is the memory of pineapple but not the reality, fading into a finish that’s as soft and indifferent and wafts an even fainter set of those same notes at you…plus a marshmallow.

There’s a real promise when one smells it but it just doesn’t carry over into a drinking experience, and beyond dunking it into a mix, is there a purpose here that isn’t better served by, say, the OFTD, the Xaymaca or the 3-Star? It may be time to retire this old warhorse: it helped establish the company’s backbar staples a decade or more ago, but is now too long in the tooth to come up well against the new batch of more distinctive rums the company makes, let alone that of the competition.

Until overtaken by the OFTD – which is a completely separate and different rum – the Dark was one of Plantation’s most successful products, almost, but not quite, straddling the divide between sipper and mixer., and all the early reviews at the dawn of the internet gave it glowing encomiums. The same elevage and dosage and secondary ageing that is now sneeringly dismissed as gimmicky French nonsense was then lauded as innovative and distinctive and worthy of note.

These days not many writers or bloggers bother with Plantation’s Original Dark – most save their digital ink for the OFTD, the Xaymaca or the Striggins; at best you’ll find a few sentences in a throwaway Facebook or Instagram post, or a brief reddit review, and there the reviews are pretty uniformly less than stellar. “Not a fan.” “Tastes like a spiced rum.” “Artificial”. “…couldn’t do anything with [it]. It even ruined Coke.” “Too sweet.” “Doesn’t hold up to scrutiny.” These are more recent comments, contrasted against those at the beginning of its career when people were more effusive with their praise – yet they speak to a dissatisfaction with the rum which I share today.

Because in the end, it’s too bland, too quiet and too easy; it’s an un-aggravating, impersonal goodbye from a pretty date with whom I could not connect: who didn’t really like me but felt I should be treated politely for my trouble. And so I get a chaste kiss, a quick goodbye and no memories or experiences worth a damn I could reflect on later. How sad that is, for something that starts so well.

(#995)(79/100) ⭐⭐⭐

Plantation Barbados Grande Reserve Aged Rum – Review

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Apr 102023
 

At first I thought the Barbados Grande Reserve Aged Rum was a replacement for the five year old Barbados rum from Plantation which I had tried many years ago, but further investigation showed them to be quite separate. Both, however, are part of the Signature blends which include the Barbados 5, the XO, Grand Anejo and Xaymaca — these are what one might infer are entry level rums for the curious (to call them ‘premium’ would be a stretch). They are neither bartenders’ mixing staples like the Three Star, OFTD or Original Dark, nor expensive limited editions like the upscale Extreme, Single Cask or Vintage series, and exist in a kind of everyman’s universe where “reasonableness” is the watchword.

That said, the production ethos of the company pervades even this introductory rum. It originates from the West Indies Rum Refinery in Barbados (we all know Ferrand, Plantation’s parent company, owns it) where it is blended from pot/column still molasses-derived rums aged from one to three years, before being shipped off to France and aged in Ferrand’s facilities there for another year. It’s released at 40%, the sweetening is glossed over, and overall, like most rums of this kind from this house, it attracts equal parts dislike and appreciation depending on who’s doing the talking.

It’s not my intent to rehash the polarising nature and background of either the company or its production practises here, except insofar as to note there aren’t many reviews of this rum to be found1, and wonder if the vitriol surrounding the company may have an impact on any writers’ desire to get sucked in. Be that as it may, the rum has to be tried sooner or later, and for new rum drinkers who wet their beaks for the first time with it, there’s little to actively dislike: it’s as good a rum to start one’s journey with as any, and better than quite a few I’ve looked at of late.

So, let’s get started. Nose: an introduction of crisp yet ripe fruit, like raspberries, red currants, pineapples, around which coils a waft of stinky sweet bubble gum in hot weather. Brown sugar and molasses and coconut shavings are discernible, plus some mushy bananas and tangerines that have seen better days. Nice enough nose, with enough going on not to be categorised as simply an entry-level molasses based product: it’s a bit better than that.

The palate now…not too shabby. No, seriously. A touch sharp going in at first sip, then it steadies: sweet and sour pork, hot black tea sweetened with condensed milk and cardamom (bush tea, we called it and I still make a mug a few times a month), light fruits plus a touch of unsweetened salt caramel, vanilla, cinnamon, honey, orange juice and even marzipan. The problem is it tastes a bit…flattened, even dull, like Emile’s sense of taste compared to Remy’s in Ratatouille. The music is there but the bass is too high and the top- and mid-range notes don’t come through clearly enough and this is also the case when considering the finish; which turns out to be nothing we haven’t seen before, and is even a bit boring — slightly briny, sweet, coconut shavings, vanilla, light citrus and some chocolate.

It goes down easy without reaching and that may be the key observation. Overall, it’s a relatively simple rum compared to others I’ve had (including some from Plantation themselves), yet a rum one can, with care and lowered expectations, have neat without too many issues. To be honest, I thought the rum was better than it had a right to be considering the sweetening Plantation is known for (I tested it after the session, not before…so the level was unknown to me while trying it).

The Grand Reserve stops short of being a cloying muddle, and is fortunately a ways from being a complete sugary mess — yet the additives/sugar do spoil it and make for a lesser experience, especially if one knows what one is looking for. For someone now getting into rum, it’s serviceable and they could use it as a stepping stone to get more into the field, though for getting into the Barbados style it’s useless, so forget that aspect. Those with more experience can use it as a bellwether for what to look for in Plantation’s successively more upscale (and expensive) offerings; and for those who’re really into rums, well, there’s not much to say to them, since they already know all there is to know.

(#987)(78/100)

Other notes

  • The Plantation website has no details on any of the Signature rum series at all (the “learn more” link does not work)
  • Most articles mention 15-16 g/L sweetening, or “dosage”. My hydrometer shows 36% ABV when measuring the rum, which works out to 15 g/L
  • Leaving the empty glass in the sink to evaporate overnight leaves a slightly sticky residue to be found the next morning.
  • The rum has been in production for a very long time, hence the various label changes. The first reference I can find for it dates from 2008, and is on one of the first rum review websites, Refined Vices, run by an old friend from Finland, Tatu Kaarlas (who now lives in Australia). That Grand Reserve Barbados rum had a label which stated it was from cane juice (felt by most at the time to be unlikely) not molasses…and came from Foursquare. Yeah, that’s not happening now, for sure.

Doorly’s Fine Old Barbados 14 Year Old Rum – Review

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Feb 172023
 

Last year Chris Seale and I were talking at Paris’s WhiskyLive and he mentioned that he had read some of my earlier work on the Doorly’s line of rums and thought I had been unnecessarily rough on the brand. I responded that this was very true — it’s hardly something I could pretend was not — but it faithfully reflected my feelings and opinions from more than a decade ago and of course, I’ve moved on to developing a real appreciation for Foursquare in the many years between then and now – especially the new Habitation Velier LFT and pot still editions, and the ECS series, to say nothing of the Collaborations. That said, I did remark I just found the Doorly’s brand as a whole too lackluster – most are public-facing and mass-market: the low-cost components of the house. They’re too weak, too easy, to everyman-pleasing; they are therefore not aimed at me but at those who are closer to starting their journey.

While completely acknowledging the house’s impact and importance, especially to the bourbon crossover crowd who I believe to be among the brand’s most fervent admirers (next to the Brits), I think it’s taken the Doorly’s 14 year old 48% pot-column blend (a part of the blend was aged in ex-Madeira, though specific details are lacking) released around 2019, to make me accept that finally there’s one of the line I can get serious about and introduce to my mommy. It presses more buttons than all its siblings – it’s stronger, has a bit more pot-still oomph, more decisive tastes and is to me, at the perfect age for what it is. Close your eyes and you could be drinking any top flight indie bottling.

Consider how it opens: the nose begins with the attack of light skirmishers – varnish, glue and brine, quicky gone, not sharp or aggressive, just making themselves felt. Next comes the light cavalry on the flanks: green apples, grapes, papaya, watermelon, pears, a touch of soursop, and then the heavy infantry masses to take over, and here the more traditional aromas of caramel, vanilla, toffee, blancmange, molasses, supported by the spices of cumin, rosemary, and cinnamon.

Once we start tasting the thing, the palate is where the battle is joined. Flavours vie for dominance – brine and olives and some nail polish duke it out with sweeter fruity notes of ripe red apples, pears and peaches in syrup, and very ripe dark cherries. On the flanks the molasses, toasted coconut and musky port-infused tobacco are having their own separate argument with a miso soup and kimchi, but the key takeaway is that when all is considered together, the whole palate is well-balanced between sweet, salt and sour. And the finish concludes this nicely by closing off the show with a spicy, long, dry, fruity and aromatic exhalation that somehow doesn’t give any side a win but shows off the best part of all of them.

This sounds like a lot, sure, but then, I tend to give Doorly’s more attention than most, precisely because thus far I’ve been less than impressed with the line. When the dust finally settles and the tally is made on the 14 YO, I consider this a very good sipping rum for us proles and the one Doorly’s I have no problem recommending to anyone, without resorting to a lazy and overworked references to bourbon or Pappy that just chases away those who have no interest in either. In fact, what this reminds me of quite closely is the ECS Criterion.

And yet, curiously, although my belief is that the rum is pretty damned fine not everyone agrees or goes that far. The rum garners positive reviews, yes, just not raves of the sort that more exclusive limited editions of the Collaborations or the ECS line get almost routinely (score aggregators cluster most user evaluations of the D14 at around the mid eighties with the others trending higher). Overall I think it’s a good rum, well made, well assembled, succeeding on every level without reaching for the moon, a sipper for every occasion for any income bracket, and frankly, I believe it’s an ECS edition in all but name. I call mine “Misnomer.”

(#973)(84/100)

Cadenhead’s Green Label Demerara 10 Year Old Rum (Late 1990s)

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Dec 082022
 

Rumaniacs Review #142 | 0957

As noted before (and repeated below for the curious), Cadenhead has three different bottle ranges, each of which has progressively less information than the one before it: the Dated Distillations, the Green Labels and the Caribbean blends.

The Green Label releases are always 46% and issued on no schedule; their labels and the company website provides so little information on past releases that one has to take some stuff on faith — in this case, my friend Sascha Junkert (the sample originator) noted it was a 10 YO bottled in 2000, although even the best resource on Cadenhead’s older bottlings, Marco Freyr, cannot verify the dates in his detailed post on the company and the accompanying bottle list, and Rum-X only mentions one distilled in 1998. There are only a handful of Green Label 10 YO rums from Guyana / Demerara at all, and the 2000 reported date doesn’t line up for any other published resource – when they bother, most mention 1998-2002 as distillation dates. So some caution is in order.

What’s particularly irritating about the label in this instance is that it lacks any information not only about the dates and the still(s), but also the casks – and so here one has to be careful, because there are two types of this 10YO Demerara: one “standard” release, and one matured in Laphroaig casks. How to tell the difference? The Laph aged version is much paler and has a strip taped vertically across the screw top like a tax strip. Hardly the epitome of elegant and complete information provision now, is it.

The Laphroaig aged expression. Note the identifying strip at top.

Colour – Pale yellow

Strength – 46%

Nose – Dry, dusty, with notes of anise and rotting fruits: one can only wonder what still this came off of. Salt butter, licorice, leather, tannins and smoke predominate, but there is little rich dark fruitiness in evidence. Some pencil shavings, sawdust, glue and acetone, and the bite of unsweetened tea that’s too strong.

Palate – Continues the action of the sweet bubble gum, acetones, nail polish and glue, plus some plasticine – not unpleasant, just not very rum-like. Also the pencil shavings, sawdust and varnish keep coming, and after a while, some green fruits: apples, soursop, grapes. At the last, one can sense candied oranges, caramel bon bons, and more very strong and barely-sweetened black tea teetering on the edge of bitterness.

Finish – Reasonably long, reasonably flavourful, quite thin. Mostly licorice, caramel, tannins and a touch of unidentifiable fruit.

Thoughts – It’s not often appreciated how much we pre-judge and line up our expectations for a rum based on what we are told about it, or what’s on the label. Here it’s frustrating to get so little, but it does focus the attention and allow an unblinking, cold-eyed view to be expressed. In fine, it’s an average product: quite drinkable, decent strength, enough flavours not to bore, too few to stand out in any way. It’s issued for the mid range, and there it resolutely stays, seeking not to rise above its station

(82/100) ⭐⭐⭐½

Other Notes

  • The three ranges of Cadenhead’s releases are:
    • The cask strength, single-barrel Dated Distillation series with a three- or four-letter identifier and lots of detail on source and age; I submit these are probably the best and rightly the most sought-after rums from the company (aside from a 1939-distilled Green Label from Ago). The only question usually remaining when you get one, is what the letters stand for.
    • The Green Label series; these are usually single-country blends, sometimes from multiple distilleries (or stills, or both), mostly from around the Caribbean and Central/South America; a few other countries have been added in the 2020s. Here you get less detail than the DDs, mostly just the country, the age and the strength, which is always 46% ABV. THey had puke yellow labels with green and red accents for a long time, but now they’re green for real, as they had been back in the beginning.
    • Classic Blended Rum; a blend of Caribbean rums, location never identified, age never stated (anywhere), usually bottled at around 50% ABV. You takes your chances with these, and just a single one ever crossed my path.
    • Strictly speaking there is a fourth type sometimes referred to as a “Living Cask” which is a kind of personalized shop-by-shop infinity bottle. I’ve only tried one of these, though several are supposedly in existence.
  • These older Cadenhead’s series with the puke yellow and green labels are a vanishing breed so I think the classification in the Rumaniacs is appropriate.
  • The pot-column still tagging / categorization is an assumption based on the way it tasted. I think it’s an Enmore and Versailles blend, but again, no hard evidence aside from my senses.

 

Velier Foursquare 2005 16 YO Rum “Magnum No.1 – Elliot Erwitt” Series – Review

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Nov 102022
 

The new rums of Velier’s first edition of the Magnum Elliot Erwitt series of rums are only four in number, and it’s too early to tell whether future editions will materialise. Honestly, I don’t see any need to create a new series at all: both the Hampden and Foursquare rums already have well established collaborative series of their own, Saint James could have been folded into the 25th AOC Anniversary bottling and I’m sure a home could have been found for Mount Gay somewhere. The Magnum photographic connection — to rum, Velier or the distilleries — is tenuous at best and even the selected photographer is a relatively obscure choice.

Still, if the intent was to release four rums that stand out in an arresting and visual fashion, then that works, and surely Velier is treading on familiar ground they themselves have helped establish. And there have been one-offs and smaller series before, like the original Damoiseau 1980, or the twin Basseterre rhums, or the two Indian Ocean series releases. Nothing says it needs to be an ongoing multi-year effort like, oh, Rom Deluxe’s “Wild” series. Next year there will likely be yet another one and I do enjoy looking for and at those distinctive designs.

What thoughts like these suggest, however, is a diminishment of the importance of a rum range that retains a quality and consistency level over long periods. The Demeraras, the Caronis, the HV series of rums — even the 70th Anniversary Collection — are all examples of successful and important long term ranges Velier has created. By making a series of short-lived “little” series like Warren Khong, Indian Ocean, Japoniani, Villa Paradisetto (among others), one wonders if there really is an overarching philosophy at work, some kind of through-line that makes each range truly unique in some individual fashion, over and above the arresting designs and colours.

I make this observation because of the four rums in the first collection, the Foursquare is the one that, to me, stood out the least (I tried all four together). The production stats, on paper, are all sterling: pot-column-still blend (the website calls it a “100% pot still pure single blended rum” but that’s a contradiction in terms, and I confirmed it is indeed a blend of the sort Foursquare is known for), distilled in 2005, double aged in ex-bourbon and sherry casks for sixteen years, then released with an outturn of 1200 700ml bottles and 600 1.5L magnums at 61%. A serious, old tropically aged rum. The distillery doesn’t make much that’s older than that.

What it doesn’t do is break new ground in any significant way. The nose is light for the strength, for example, and feels consistent with my memory of other ECS releases. Dusty and somewhat papery at first, before the more usual salt-caramel, vanilla, and aromas of grapes, peaches and ripe apples emerge. There’s a creamy, briny, almost tart laban background, macaroons, some nuttiness, a touch of orange peel and cinnamon, a bit of basil and rosemary herbs. A decent nose, about what is expected.

It tastes about the same. The texture is great, very solid and emphatic, and channels fruitiness well: mostly cherries in syrup (minus the excessive sweet), ripe red grapes and apples and peaches; there’s also brown sugar, vanilla, coconut shavings, some molasses, white chocolate and nuttiness, set off with just the suggestion of citrus. The finish sums all that up, adds little additional complexity and its major claim to fame is that it it is really quite epically long, with notes of unsweetened yoghurt, caramel, vanilla and some indeterminate fruitiness.

Overall, it’s good. That said, it didn’t move me much — what’s missing is something of the exceptionalism, the blazing fire and shoot-the-moon excellence that define Velier’s best collaborations with Foursquare, and that distillery’s own finest ECS editions. This is a hyped limited release with serious artistic pretensions; the profile is consistent, the taste is good, it adheres to most of the markers that we seek in a limited edition Barbados rum…and yet it’s one that doesn’t ring my bells, doesn’t make me sit up in stunned wtf-level amazement and then head straight over to wherever is selling it so I can get me a bottle and consider myself fortunate to pay three figures for the privilege. Barbados rum lovers will not be disappointed, of course (it would have to be a real dog for that), and investors will continue to buy it because of the limited outturn, so it won’t fail in the market. For me though, it’s a pass at the price.

(#949)(84/100) ⭐⭐⭐½

Other Notes

  • From the Velier Mount Gay “Magnum EE” Review: The Magnum series of rums capitalises on the same literary concept as the seven founders of the famed photo agency wanted for their own organisation when they created and titled it in 1947, namely the multiple meanings and connotations of the word — greatness in Latin, toughness in the association with the gun, and celebration in its champagne mode (it’s just a happy coincidence that when discussing the matter they always drank magnums of champagne). Since Luca Gargano is a photo buff himself, I’m sure the references resonated with him. Four photographs made by Elliot Erwitt — an American photographer who was asked by Robert Capa to join the agency in 1954 — grace the four (black) bottles of the first release, but they have no direct relationships with the contents of the bottles in any way, and were likely chosen simply because they were appreciated as works of art.
  • This is particularly the case here, where the label photograph is of the Peace Memorial Park in Hiroshima, taken in 1970. What that has to do with the rum or either of the involved companies, is simple: nothing.
  • Others’ opinions of this rum are almost exactly reversed from the Mount Gay Magnum edition which I liked more. Just about everyone who has written in about it loves this one, while I think it less. Secret Rum Bar rated it 92 points, WhiskyFun gave it 86, while Rum-X has an average of 88 points off of 25 ratings, with several topping 90.

Foursquare “Destino” 2003 14 YO Rum (General Release) – Review

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Oct 172022
 

Foursquare’s Exceptional Cask Series gets the lion’s share of the attention showered on the distillery these days, and the Doorly’s “standard line” gets most of the remainder, yet many deep diving aficionados reserve the real gold for the Foursquare-Velier collaborations. And while some wags humorously remark that the series’ are only excuses for polysyllabic rodomontade, the truth is that the collaborations are really good, just not as visible: they are released less often and with a more limited outturn than the big guns people froth over on social media. So not unnaturally they attract attention mostly at bidding time on online auctions, where they reliably climb in price as the years turn and the stock diminishes.

There currently eight rums in the set, which have been issued since February 2016 (when the famed 2006 10 YO came out): they are, in order of release as of January 2023, the 2016, Triptych, Principia, Destino (whether there’s only one, or two, is examined below), Patrimonio, Plenipotenziario, Sassafras and Racounteur. All are to one extent or another limited bottlings — and while they do not form an avenue to explore more experimental releases (like the pot still or LFT Foursquares in the HV series, for example), they are, in their own way, deemed special.

On the face of it, the Destino really does not appear to be anything out of the ordinary – which is to say, it conforms to the (high) standards Foursquare has set which have now almost become something of their signature. The rum is a pot-column blend, distilled in 2003 and released in December of 2017: between those dates it was aged 12 years in ex-Madeira casks and a further two in ex-Bourbon, and 2,610 of the “standard” general release edition were pushed out the door at a robust 61%, preceded by 600 bottles of the Velier 70th Anniversary edition at the same strength.

What we get was a very strong, very rich and very fruity-winey nose right off the bat. It smells of sweet apple cider, strawberries, gherkins, fermenting plums and prunes, but also sweeter notes of apricots, peaches are noticeable, presenting us with a real fruit salad. A little vanilla and some cream can be sensed, a sort of savoury pastry, but with molasses, caramel, butterscotch all AWOL. Something of a crisply cold fine wine here, joined at the last by charred wood, cloves, soursop, and a vague lemony background.

The citrus takes on a more forward presence when the rum is tasted, with the initial palate possessing all the tart creaminess of a key lime pie, while not forgetting a certain crisp pastry note as well. It’s delicious, really, and hardly seems as strong as it is. Stewed apples, green grapes, white guavas take their turn as the rum opens up: it turns into quite a mashup here, yet it’s all as distinct as adjacent white keys on a piano. With water emerge additional flavours: some freshly baked sourdough bread, vanilla, dates, figs, with sage, cloves, white pepper and cinnamon rounding things out delectably.

The finish is perfectly satisfactory: it’s nice and long and aromatic, yet introduces nothing new: it serves as more of a concluding summation, like the final needed paragraph to one of Proust’s long-winded essays. The rum doesn’t leave you exhausted in quite the same way as that eminent French essayist does, but you are a bit wrung out with its complexities and power when you’re done, though. And the way it winds to a conclusion is like a long exhaled breath of all the good things it encapsulates.

So…with all of the above out of the way, is it special? Several of the ECS releases are of similar provenance and have been rated by myself and others at similar levels of liking, so is there actually a big deal to be made here, and is there a reason for the Destino to be regarded as something more “serious”?

Not really, but that’s because the rum is excellent, and works, on all levels. It noses fine, tastes fine, finishes with a snap and there’s complexity and strength and texture and quality to spare. It does Foursquare no dishonour at all, and burnishes the reputation the house nicely (as if that were needed). The rum, then, is special because we say it is: viewed objectively, it’s simply on a level with the high bar set by the company and is neither a slouch nor a disappointment, “just” a very good rum.

Sometimes I think Richard may have painted himself into a corner with these rums he puts out: they are all of such a calibre that to maintain a rep for high quality means constantly increasing the quality lest the jaded audience get bored. There is a limit to how far that can be done, but let’s hope he hasn’t reached it yet — because know I want more of these.

(#944)(86/100) ⭐⭐⭐⭐

Other Notes

  • There is a “47” and a “17” on the “Teardrops” box’s top left and bottom right tears. They reference the founding of Velier in 1947; and the issuance of the rum and 70th Anniversary of the Company, in 2017. There are total of seventy tears, of course. The numbers are repeated on the back label
  • Wharren Kong the Singaporean artist, designed the Teardrops graphic.
  • The pair was tried side by side three times: once in 2018, again in December 2021 in Berlin (from samples) and again at the 2022 Paris WhiskyLive (from bottles).

Addendum – The Two Destinos

Are the two expressions of the Destino — the general release “standard” and the Velier 70th Anniversary Richard Seale “Teardrop” edition — different or the same? The question is not a mere academic exercise in anal-retentive pedantry of interest only to rum geeks: serious money is on the line for the “Seale” release. The short answer is no, and the long answers is yes. Sorry.

What happened is that as the Destino barrels were being prepped in 2017, Luca called Richard — some months before formal release — and asked for an “old rum” for the 70th Anniversary collection. Richard, who doesn’t do specials, anniversaries or cliches, initially refused, but after Luca practically broke down in tears (I exaggerate a little for effect), Richard raised his fists to heaven in a “why me?” gesture (I exaggerate a little more), grumbled a bit longer, and then reluctantly suggested that maybe, perhaps, possibly, just this once, it could be arranged to have six hundred bottles of the Destino relabelled and reboxed with the Velier 70th Anniversary colours. This was initially estimated as two casks of the many that were being readied for final blending. Luca agreed because the deadline for his release was tight, and so it was done. The label on the “Teardrops” was prepared on that basis, way in advance of either release.

Except that for one thing, it ended up being three casks, not two, and for another, “Teardrops” was in fact decanted, bottled and released a couple of months earlier than “Standard.” Yet they both came from the same batch of rum laid down in 2003, and aged identically for the same years in ex-bourbon and ex-Madeira … in that sense they are the same. The way they diverge is that three barrels were separated out and aged a couple of months less than the general release. So, according to Richard, who took some time out to patiently explain this to me, “In theory they are ‘different’- like two single casks – but in reality it’s the same batch of rum with the same maturation.”

Observe the ramifications of that almost negligible separation and the special labelling: on Rum Auctioneer, any one of the 600 bottles of “Teardrops” sells for £2000 or more, while one of the 2,610 bottles of the standard goes for £500. People claim “Teardrops” is measurably better because (variously) the box is different, the taste is “recognizably better”, or because the labelling says “selected two of his oldest Rum casks” and “very old ex-Rum casks” and not ex-Madeira and ex-bourbon. Or, perhaps because they are seduced by the Name and the much more limited 600 bottles, and let their enthusiasm get the better of them.

Yes the box is different and the labelling description is not the same: this is as a result of the timing of the box and labels’ printing way in advance of the actual release of the rum, and so some stuff was just guessed, or fluff-words were printed. We saw the same thing with Amrut catalogue-versus-label difference in 2022), but I reiterate: the liquid is all of a piece, and the rums within have the miniscule taste variation attendant on any two barrels, even if laid down the same day and aged the same way. Maybe one day I’ll do a separate review of Teardrops just because of that tiny variation, but for the moment, this one will stand in for both.

 

Black Tot Finest Caribbean Rum – Review

 3 Responses »
Oct 132022
 

Do we even need to make mention of what Black Tot Day represents any more, and what the rum is all about? Probably not, but for the sake of new entrants to the field and those who don’t know, it is named after the day in 1970 that the (British) Royal Navy ceased issuing the daily tot of rum to its sailors…a day that to some will live in infamy, given the scandalous break with a centuries-long tradition. 1 However it would be too much to expect that all rums were finished at the same time – and some indeed was left over and this was sold on to private interests, one of which was Elixir Distillers, a bottler and blender owned by the people behind The Whisky Exchange (which these days I guess means Pernod-Ricard, after they bought out the founders in 2021).

Elixir initially released some of the stores they had as the Black Tot “Last Consignment” in 2014 — it remains available, though expensive at a thousand bucks or more per bottle. It sold slowly, but the response – limited as it was – did suggest that a market existed for such blends if one could bootstrap the name as a brand. And so, since 2019, after two years of experimentation and fiddling around with blend recipes, a number of Black Tot bottlings began to appear for those of more limited means, whose scrawny purses don’t have a grand to blow on a bottle which, let’s face it, was always more about heritage and rarity than taste. That’s not to say all the new editions were particularly cheap: the the annual Master Blender’s Reserve series, the Heart of the Tot 40 YO (with only Port Mourant 1975 juice) and the 50th Anniversary, all of them ran into three figures or more.

The Black Tot Finest Caribbean Blend, by contrast, is the consumer version of the brand. Costing around £60 it is a blend of rums aged a maximum of five years (it is unknown how much the final blend was aged, if at all) in the following proportions: unaged and aged Guyanese rums from pot and column stills (60%), 5 YO Barbados rums from ot and column stills (35%), and a pinch of 3 YO Jamaican rum for kick (5%). The distilleries are not disclosed: reading around suggests Foursquare for Barbados and Longpond for Jamaica (that’s sure to be interesting). Stating “Diamond” for Guyana is pointless, because for that country it’s not the distillery we need to know – there’s only the one – but the actual stills involved since they are all so distinctive. That aside, the rum is bottled at 46.2% ABV, so it’s not going to hurt anyone and can find wide acceptance exactly as it is.

To say I was surprised at the overall quality of what is being marketed as a downmarket Black Tot is to understate matters. I’ve tried loads of Navy Rum wannabes, real or imagined – rums from Lamb’s, Woods, Kinloch (Navy Neaters), Pusser’s, URM, Townsend (Red Duster), Lemon Hart, Challis Stern (Four Bells), Velier, AH. Riise, Cabot Tower, Potters…and only a few have impressed me with their quality. This is one of them.

The nose opens with a distinct Jamaican funk bomb, and I am instantly reminded of a low-rent TECC or TECA, less intense, but possessing similar notes of rotten bananas, whitening orange peel, and all the delightful aromas of a midden heap in hot weather. It’s a basic funk bomb, to which are added smoke, leather, salted caramel, bitter coffee grounds, and oranges. That’s the Jamaican side of things: as it develops there’s a heavier note becoming evident, licorice, molasses, brown sugar and spices like cloves and sage and cinnamon. And so that’s the Guyanese. The Barbados portion hides somewhere in between all that, providing structure and a backbone, but to say I could pick out the notes that were its own would be pretentious. Let’s just say there was an element of “not Guyana or Jamaica” in there, and that’s the Bajan influence.

Palate wise, it’s completely solid, and here the Guyana part “tek front.” What was smelled, was tasted: bitter chocolate, coffee grounds, salted caramel, unsweetened black bush tea, toffee, some rubber and glue (I guess that was the unaged part of the blend) and vanilla. In a curious inversion of the nose, the Longpond then stood up to be counted with pineapple, chocolate oranges, bubble gum and some unsweetened chocolate and the remainder of what could be tasted – cherries, kiwi fruits, coriander, dill, flambeed bananas and pears – hearkened to Barbados, with a touch of flowers and delicate sweetness finishing things off.

At Paris’s WhiskyLive, when Mitch Wilson (their brand ambassador) threatened grievous bodily harm and the extinguishing of my entire house if I did not immediately try the thing, I was hesitant – because as is well known, one does not simply walk into the Black Tot. The expectations are enormous. And yet, having tried it (twice – he doesn’t know I filched an extra sample in my fourth glass), I really liked this rum. It is lighter than the Last Consignment, cheaper than half a hundred indie bottlings I see that are long on promises, high in price and don’t come through and deliver. It’s crisp, remarkably punchy and dynamic, with the flavours kaleidoscoping around and constantly changing, sometimes one note dominating, at times another. It invites long leisurely examination and doesn’t disappoint.

If Oliver Chilton is to be believed — he’s the master blender behind these Tot expressions, who cheerfully admitted to a certain flair and “mucking about” when creating the blend (he’s quite a character and I strongly recommend you chat with the guy whenever you see him at a rum show) — he just ceaselessly experimented for an extended period, trying everything, trying weird, trying crazy, knowing what he wanted but never being entirely satisfied with what he got…until he finally got it. And I’m here to say that yeah – he really did.

(#943)(85/100) ⭐⭐⭐⭐

Inner Circle Navy Strength “Green” Rum (Australia) – Review

 1 Response »
Aug 042022
 

It’s been a few years since I last looked at Beenleigh’s Inner Circle rum from Australia, and while that iteration from around 2004 was the same strength as this one — 57.2% — there are several differences between it and the current version. For one, it is no longer named “Overproof” but “Navy Strength” (incorrectly, in my view, but maybe that’s just semantics), and uses molasses from three separate sugarcane regions along the east coast of Australia 1 to produce its own distillate from Beenleigh’s column and pot stills, while back in the day it was (supposedly) pot still distillate from Fiji. Too, the older rum was aged just about two years, and the new one sports five – both slept in ex bourbon casks – and is now topped off with a smidgen of Beenleigh’s “best ten year old”. The green dot on the label, a heritage design item reflecting the strength of the rum, remains, which is nice.

All of this is fairly basic, and for those who want something deeper, I include more historical background after the review, including what the coloured dots are all about. For the moment, it should simply be noted that I had not been particularly impressed with the earlier Inner Circle Rum, commenting rather acidly that it was “as vague as a politician’s statements,” and was surprisingly mild for something at such a strength, with faint tastes that left me rather indifferent.

No such issues afflict this one, which asserts a formidable nose that reeks nicely of dust, sawdust, some acetones and a smorgasbord of fruits from all over the map. The aromas range from a mild raspberry yoghurt, squishy yellow mangoes, dark and ripe cherries, to a dusty and somewhat woody background dusted over with pine needles, some tannins, toffee and vanilla. Plus there’s ice cream, pears, coca cola and even some freshly-ground coffee beans, all of which is reasonably distinct, front-facing and not at all meek and mild.

The taste is thick, fruity and nicely aromatic, and just a bit spicy – for a five year old it is therefore entering sipping territory if one judges solely on mouthfeel and stays there if it’s taste that’s your criterion. First off there’s the thick herbal-sweet aroma of damp tobacco leaves, fresh coffee and very strong black tea into which an inordinate amount of condensed milk has been dunked (this used to be one of my favourite “food-drinks” as a student, and I remember it well). The fruits are also well represented, musky and sweet fleshy ones – pears, sapodilla, kiwi fruit, overripe bananas, and apricots. With some effort one can make out blueberries, vanilla and some chocolate, not much more, and a citrus tang is oddly absent throughout. The finish is quite pleasant and gives a soft send off, redolent of some brine, dark fruits, raisins, vanilla, cinnamon and a mild touch of wet sawdust.

Overall, it’s a pretty good five year old. While not a complete success as a sipping rum, it remains more than good enough for Government work: its minor drawbacks are the relative simplicity, some tastes that don’t entirely gel, and the occasionally rough heat which has not entirely been sanded down by the oak (it succeeds better with a touch of water to tone it down). Beenleigh has its own flagship rums and this is an old brand name with some heritage and history that came through a convoluted road to their distillery, so it may succeed better in Australia, where memories and tradition ensure a certain familiarity with the product, than in other countries which don’t know anything about it.

Other than that, there’s no real reason for avoiding the rum if a slightly different taste profile is what you’re looking for to wake up your latest cocktail, you don’t want to spend a huge amount of money to get something interesting, and are curious about an aged rum from Down Under. This one fits the bill nicely on all of those.

(#927)(84/100) ⭐⭐⭐½

Other notes

  • Inner Circle’s website notes it is a pot still rum (“small batch pot distillation”) but other sites and Steve McGarry (lately of Beenleigh), contend it’s a pot-column blend that copied the original process that was historically also a mix of column and pot still distillates.
  • Limited outturn of 2700 bottles.
  • As always, my appreciation to Mrs. and Mrs. Rum for the 2021 advent calendar, and I’m keeping my fingers crossed that there will be another in 2022.

Historical Background

Inner Circle was originally made by a now-defunct company called the Colonial Sugar Refinery, which had a long history pretty much unknown outside its country of origin. Formed in 1855, CSR established refineries in Australia, New Zealand and Fiji by the 1890s, and in 1901 they opened a distillery in Sidney, using pot stills to make rums from Fijian and Australian cane. The Inner Circle brand name, which first appeared in 1950, came from the limited high-quality rums they made for distribution to the favoured elite of the company and its clients, and around 1970 it got a broad commercial release in Australia: at that time it was bottled in three strengths, which in turn were identified by coloured dots – Underproof (38-40%, the red dot), Overproof (57% or so, green dot) and 33% Overproof (73-75%, black dot).

The distillery was sold off in 1986 to Bundaberg and the brand disappeared, though CSR remains as a company involved in manufacturing of building products, no longer rums. The Inner Circle brand was resurrected in 2000 by Stuart Gilbert (the Australian Olympic yachtsman) in concert with Malcolm Campbell, one of the distillers of the company who had the original recipe, and I believe they did so with the financial backing of the Australian VOK group, which also took over the Beenleigh Rum Distillery in 2003. The rums was un-retired and is now a Beenleigh product, thought it seems to be kept as a separate brand and line of rums from their regular releases, judging from their individual and separate websites.

 

South Pacific Distillery Bounty (Fiji) Premium Overproof Rum – Review

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Jun 202022
 

For years, South Pacific Distillery out of Fiji has been sending bulk rum abroad, which the indies of Europe have been snapping up and releasing as limited edition single cask bottlings: TCRL, L’Esprit, Samaroli, Rum Cask, Duncan Taylor, the Compagnie, Kill Devil and others have all released a bottle or two, and that is pretty much the only introduction most of us have to Fiji’s rums. However, like most distilleries which either dominate a country or seek to diversify in the region, they do have an in-house label of their own: the “Bounty” brand, which I must hasten to distinguish from St. Lucia Distillery’s brand of the same name, and which is sold mostly in the Asia-Pacific/NZ/Australia region (if online sales listings are anything to go by).

The St. Lucia brand title is of course a play on the words “bounty” and “bountiful”; I suspect that this is half of what’s behind SPD’s name as well, with the other half coming from the name of the ship involved in the most famous mutiny in naval history (“after the Potemkin!” you can hear the Eisenstein fans protest immediately). Bounty from Fiji has had limited penetration into European and American markets (which is why there are so few reviews of the thing and why the Rum-X entry doesn’t have a distillery attached to it), and SLD’s Bounty stays mostly within the Caribbean, so maybe that’s the reason there’s never been a lawsuit between the two companies — and why one has to be very careful to peruse label and origin statements of any Bounty bottle one comes across.

Be that as it may, I always liked South Pacific Distillery’s rums, and the TCRL 2009 was hands down the best and most memorable of those I’ve tried, so I’m always game to try another one, especially if the distillery itself makes it. What we have here is a blend issued at 58% (though my hydrometer rated it 60.1%, go figure), molasses based, and first brought to market in 1979. The distillery has both pot and column stills, and in his own review, the Fat Rum Pirate remarked that the descriptor of “small batch” on the label of this rum suggested a pot still origin, though this is nowhere explicitly mentioned, either on the label or by SPD itself (and neither is the outturn, or the age).

This is about par for the course for such brands who don’t take on board the Hampden or Renaissance labelling ethos (to name just two), so let’s just get right into it. Nose first: it’s very solid, almost brutal, in the way it runs right into your face with an initial attack of brine, wine-y notes, spoiled grapes and a sort of clean and clear scent of new rain on hot bricks. There’s dust, cereal, a touch of sawdust, which gradually gives way to acetone and nail polish, and then a lush basket of fruits: raspberries, red currants, strawberries, pineapple, cherries, pungent and tart and a little sour. Oh and there are notes of freshly turned wet sod, grass, and (get this) even fish oil. As a marker of its distinctiveness, that’s quite a combination.

Alas, it doesn’t last. The whole experience settles down from that rather wild-eyed and untamed mustang of a nose. On the palate, the tastes are firm and spicy, bordering on sharp, with a texture that flows well: there’s licorice and bags of fruit here – crisp white pears, strawberries, yellow half-ripe mangoes, red guavas, and yellow cashews. Also cereals and pastries, dusted with icing sugar, brown coconut sugar, licorice and honey. There’s some caramel sweetness to taste and that makes it actually quite pleasant to sip, though by the time you hit the finish it gets to be a bit overbearing and masks the crisper flavours – you can hardly call it more than a simple finish, really, and it’s perhaps too reliant on brown sugar and molasses at the end.

This dampening of citrus and fruit portion of the profile by molasses, caramel and brown sugar lessens the overall experience, I think (and it was that sweetness that made me test the rum to begin with). That the result suggested no additional sugar at all hardly invalidates the profile as described, and in fairness, it works…within its limits. It’s a decent product for sure. It’s also reasonably affordable when available, and can be found on occasional auctions in Europe, if not in shops.

Those who drop some coin on it are hardly likely to be disappointed, though my personal opinion is that a truer representation of the distillery and the country is probably better found with the independent bottlings, since those select casks based on seeking out the “Fiji” part more than the “rum”, while the Bounty does exactly the opposite, and so becomes less distinctive. It may therefore be better to use the overproof as an introduction to the country and the brand: keeping one’s expectations modest and not seeing it as some kind of top end sipping rum, may be the key to enjoying the Bounty Premium Overproof to its fullest.

(#917)(83/100) ⭐⭐⭐½

Other Notes

  • A short introduction to the distillery and a listing of independent bottlers’ releases from it, is provided by Single Cask Rum.
  • South Pacific Distillery has a history rather longer and more complex, with many more changes in ownership, than is commonly known. A small bio will go up soon, as even that small history is too long to include here.
  • The label does not represent, as some believe, the outmoded trope of a pirate ship, but is a picture of the “Bounty” ship made famous by Messrs Bligh and Christian and after which the brand is named..

Foursquare “Premise” 2008 10 YO Rum (ECS Mark VIII) – Review

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May 092022
 

One of the downsides of working and living where I do is that the latest newest releases pass by and can’t be tried in time to catch the initial wave of advertising and consumer interest. Sometimes whole years pass by between the much ballyhooed arrival of some interesting new product and my ability to write the review…by which time not only has the interest flagged but also the supply, and a whole new raft of fresh rums are hogging the limelight. This is particularly thorny with respect to the very limited issues of independent bottlers who do single cask releases, but fortunately is not quite as bad with primary producers who keep their flagships stable for long periods of time.

A well-known company which falls in the middle of the divide between extremely small batches of single barrel rums (of the indies) and much more plentiful globally-available supplies (of the major producers) is Foursquare, specifically their Exceptional Casks Series. These are regular releases of many thousands of bottles…though they are finite, even if some are more plentiful than others. Fortunately they are widely dispersed geographically which is why one does see a small but steady trickle of posts on social media about somebody picking up this or that bottle at what remains a reasonable price for the age and supply.

One of these is the “Premise” which was released along side the “Dominus” and the “2005” in 2018 and had a substantial 30,000-bottle outturn 1 – it was ECS Mark VIII, one of the “red line label” low-alcohol sub-series of the line which include the Port Cask, Zinfadel, Detente, Sagacity, Indelible, etc. I touched on it briefly as one of the eight bottlings which made me see the series as a Key Rum of the World, an opinion which has only solidified over the years. Recently I was able to try it again, and it’s interesting how the summary notes made three and a half years ago remain relevant…there really isn’t much I would change, except perhaps to fill in and expand the details.

It’s a pot/column still aged blend, made up of three years’ ageing in ex-Bourbon casks and seven in sherry casks, released at 46%, and let me tell you, this is one case where the lower strength really is an advantage, because there is a bright sprightliness of a warm spring morning about the nose, redolent of flowers and a basket of freshly picked fruit. There’s the spiciness of cumin, vanilla and masala, mixed up with apricot and green apples (which somehow works real well) plus grapes, olives and a nice brie. A bit salty, a bit tannic, with a touch of the sour bite of gooseberries.

Tastewise, the low ABV remains solid and presents as quite warm and spicy, with a clear fruity backbone upon which are hung a smorgasbord of cooking spices like rosemary, dill and cumin. Also brine, some strong green tea, to which are added some faintly lemony and red wine notes from the sherry, merging well into vanilla, caramel and white nutty chocolate and then smoothly leading into a delicately dry finish, with closing notes of toffee, vanilla, apricots and spices.

“Straight sipper?” asked Ralfy (probably rhetorically). “Absolutely!” And I agree. It’s a great little warm-weather sundowner, and if it treads ground with which we have become familiar, well, remember what it was like four years ago when blended rums this good from major houses in limited release were the exception, not the rule. If I had to chose, I would rate it ahead of the Zin and the Port Cask, but not as exciting and fresh as the superlative Criterion 2(which admittedly, had more sock in its jock, but still…). However, this is semantics: I enjoyed it, and moreover, everyone has their own favourites from the lineup, so mine will be different from yours

Now, it’s long been bruited around that Foursquare, more and better than most, makes rums that particularly appeal whiskey anoraks – the dry, woodsy, fruity core profile makes it a good rum to entice such drinkers (particularly those into Bourbon) away from the Dark Side…and given the popularity of their rums in the US, surely there’s some truth to that. The overused term “gateway rum” is one I don’t like much, but here is a rum that actually does deserve the title. Like others in the red line ECS series, the “Premise” has a very large outturn that allows most who want it to get it; that combines an approachable strength (for the cautious) with an accessible price (for the impecunious); for newcomers it’s soft enough not to intimidate and for aficionados it’s complex enough to appreciate. There’s something for everyone here, all in a single bottle and believe me, that is no small feat for any one rum to achieve.

(#906)(84/100) ⭐⭐⭐½

Other Notes

A “premise” as a noun, is A statement or proposition from which another is inferred or follows as a conclusion, or as a verb, means to base an argument, theory, or undertaking on. The evocative name of the rum was not chosen by accident: back in 2017 when the rum was being finalized, Richard Seale was making a specific point, that a rum could be additive free and unmessed-with and still be a good rum. This was the place he started from, the basis of his work, and although even as late as 2018 it was mostly the UK bloggers who were singing the company’s praises, the conclusion that the Mark VIII left behind was surely a ringing endorsement of the core premise: that confected rums need not be held up as ideals to emulate or be seen as ends in themselves, when so much quality could be achieved by adding nothing at all.

Revisiting the Plantation Barbados XO 20th Anniversary Rum

 2 Responses »
May 012022
 

It’s an old saw that time grants experience at the expense of youth, and indeed the entire review of the El Dorado 21 YO rum was an extended meditation on this theme. But perhaps, had I wanted to illustrate the issue more fully, it would have been better to reflect on the descent of the Barbados 20th Anniversary XO in my estimation over the intervening years since I first tried and wrote about it in 2012. Back then I awarded it what by contemporary standards is an unbelievable 88.5 points and my opening blurb naming it “one of the top sipping rums of my 2012 experience” can in no way be repeated a decade later without causing howls of disbelieving and derisive laughter from all and sundry, and a recent re-tasting of the rum shows why this is the case.

The rum’s nose opens with a light, medicinal sort of aroma reminiscent of quinine, except that it’s sweet and not sharp at all. It develops into hints of honey, caramel, blancmange and soft ripe fruits – flambeed bananas, raisins, apples on the edge of spoiling – that combine into a softly congealed sweetness that hides the sharpness one suspects may be lurking beneath it all. There are marshmallows, coconut milk, sweet pastries with a surfeit of icing sugar, but little acid bite or edge that would balance this all off. It’s a heavy dull, sweet nose, covering the senses like a wet blanket.

The deepening disappointment I feel about the rum has nothing really to do with the War of the Barbados GI (as I’ve heard it described), or the choice of Plantation as a brand name (with all its subsequent negative connotations), or some of the questionable business practices of the company. Those matters have been discussed and dissected at length and will continue to raise blood pressures for years to come. It doesn’t even have anything to do with Ferrand’s careful marketing, problematic labelling and the cold-eyed sales strategy, none of which, after all, is personal – it’s just business. But all these dodgy issues aside, the fact remains that if ever there was a poster child for how tastes evolve and how what was once a real favourite can turn into a symbol of so much that no longer works, this rum is it.

On the palate, the initial sensations suggest all is well. The tastes are nicely fruity: sugar cane sap, vanilla, coconuts shavings, white chocolate, giving one the impression of a liquid Ferrero Raffaello Confetteria (but not as good). And yet, all the fruits striding forward to centre stage are too ripe, here – yellow mangoes, peaches, apricots, cherries. Thickly sweet tastes overwhelm the sharper rummy notes of caramel and light molasses with a barrage of marshmallows, candy floss and sugar water and blattens everything flat.

That profile as described might surprise many emergent rum fans from America in particular. After all, if one were to consult those three great repositories of crowdsourced rum opinion – Reddit’s /r/rum, Rum Ratings and Rum-X – the vast majority of the respondents just love this thing, as the high consolidated scores on those platforms attest (the last one is the lowest with a 79 point average from 414 ratings).

And on the surface, there’s no question that it presses many of the right buttons: it’s been widely available (since 2007) at a slightly-higher-than-cheap price, has got that faux-ultra-premium bottle and gold etching; and it’s not part of the “standard backbar line” of the 3-Star, OFTD or Original Dark but one level higher (the “Signature Blends”). It remains bottled at 40% ABV and continues to be touted as being a blend of “quintessential extra-old rums from Barbados”. The company website provides disclosure: the various ages of the blend, the pot/column still makeup, the dual-ageing regimen, and of particular note is the 20g/L “dosage” element, which is considered to be the sugaring that makes it sweet (it’s not, really, but serves as a useful shorthand). So all that provision and declaration and presentation, and it’s all good, right?

The finish is smothering, though light, and thankfully escapes the kiss-of-death word “cloying”. There’s stuff going on here and it’s delicious: caramel, honey, brown sugar, vanilla, raisins, honey and even some tamarind, but there’s not enough of it, and what is sensed remains covered over by a sort of placid languor, a dampening effect of the sweetening that provides a sweet and warm conclusion, just not a memorable one.

Not entirely. For all its current disclosure, Plantation sure wasn’t talking any more than anyone else, back in 2012 and it was only after 2014 that they started to come up to scratch (trust me, I was there). That’s when they and many (but not all) others belatedly came out of the closet in a come-to-Jesus-moment and said “Yeah, but we always did it this way, it’s been a long standing practice, and it makes the rum better.”1.

What’s often not addressed in the denunciations of dosage is exactly why the sugaring was and remains considered such a bad thing, so here’s a recap. A common refrain is that it destroys the purity of rum, the way spicing does, so one is not getting an original experience – and worse, one may be paying a higher price for a cheap rum cunningly dosed to make it seem more premium. Secondly there’s a lesser but no less important point of reasons related to fitness and health. But those matters aside, it really is because rum chums hate being lied to: the practice was never disclosed by any producer, while being fiercely denied the whole time. These and other social issues surrounding the parent company go a long way to explaining the despite the rum gets, though at end, much of this is window dressing, and it’s how the rum works (or not), and perhaps how it’s classified, that’s the key issue, since disclosure is now provided. Other than that, the matters above don’t — or shouldn’t — impact on any evaluation of the rum at all (though no doubt many will disagree with me on this one).

By that exacting, laser-focused and narrow-bore standard, then, all the markers suggest a rum with luscious potential…but one which doesn’t deliver. It is really too faint to be taken seriously and too sweet to showcase real complexity — although this is precisely what many new entrants to rum, weaned on Captain Morgan, cheap Bacardis, Kraken, Bumbu or Don Papa, consider smooth, sippable and top end. As with earlier El Dorado rums, nowadays for me the real question is not the dosage per se (after all, I can simply chose not to drop my coin on the rum) just why it continues, since it is really quite unnecessary. The rum is discernibly fine and can be better with less additions, or no sweetening at all; and I think that the state of the rumiverse generally is now sufficiently educated and aware – in a way we were not back in the early 2000s – for it to be re-released as an adulterated / spiced rum or reissued without the dosage as something more serious…rather than pandering the way it does and having the best of both worlds.

That might make me a purist…but I chose to believe it’s more that I don’t think that a rum that’s already intrinsically decent needs to have such embellishment, which we never asked for, no longer need and really no longer want. It cheapens the whole category and lessens any kind of serious consideration of the spirit as a whole

All that, and it really is just too damned sweet.

(#904)(76/100) ⭐⭐⭐

Other notes

  • My hydrometer tested this out at 35.07% ABV, which works out to just about 20g/L so the website is spot on. This is a reduction from the decanter version I had originally reviewed a decade ago.
  • In this retrospective, I have deliberately chosen not to go deeper into the theme of “separating the artist from the art”, as that is a subject requiring a much more nuanced and opiniated exploration. It is, however, on my radar, and not only for this company.
  • What exactly the “20th Anniversary” is, remains debated. Some say it’s of Mr. Gabriel’s becoming a master blender, others have differering opinions. It’s not the age of the rum, though, which is a blend of 8-15 YO distillates. It may of course be simply a number put there for marketing reasons, or something of significance to Maison Ferrand.

Key Rums of the World – St. Lucia Distillers Chairman’s Reserve (Original)

 1 Response »
Apr 032022
 

Of all the rums that St Lucia Distillers makes, perhaps the best known and most widely drunk is the line of Chairman’s Reserve. It was already well regarded when I started this gig in 2009, and it remains a workhorse brand of the company today, more than twenty years after its debut. The Bounty brand is below it, the Admiral Rodney was once above it (in perception if nothing else) but the Chairman’s Reserve always held a cachet all its own, even when it was represented by just that single expression that started the cart rolling.

Made as a blend of pot and column still distillate with around five years ageing, the Chairman’s Reserve aims at a middling sort of profile that eschews the extremes of either light Latin ease or hard-edged funky uniqueness. The rum was created in the late 1990s when Laurie Bernard (the Chairman himself) felt it was time to create a premium rum that would showcase what the island had to offer – more than just bulk rum shipped elsewhere, more than merely the local or tourist trade island rums like Bounty and Denros…something a bit more upscale. I don’t doubt that some inspiration was taken from the enormous success of the 1992 release of the El Dorado 15 year old and Mount Gay’s own experiments with premiumization, but what was created was so good and remained so popular, that even two decades in, the rum has not lost its lustre.

Which is not to say the rum stayed the same, or that others did not come along that changed the marketing. In 2011 the Chairman’s Reserve “Forgotten Casks” rum was released; the Admiral Rodney and the annually reformulated “1931” limited editions were trotted out at roughly the same time, all aimed at taking the distillery brand more upscale. This process continued — perhaps even accelerated — in 2017 when SLD was acquired by GBH (Spiribam) and a game of musical rums began. They expanded and switched around the Admiral Rodney rums, from being a single rum positioned between the Bounty and the Chairman’s Reserve, to several older and named “ship” expressions at the top end. The yearly 1931 series was discontinued entirely (No. 6 was the last one), the profile was locked into a single stable “1931” (it’s got about 9% cane juice, I’ve heard), and was moved to the top of the premium line with the words “Chairman’s Reserve” added to the labelling.

Now, Chairman’s Reserve – that one single special rum they had started with – had to that point been seen as the premium face of SLD, the recognized face of the brand’s exports, right back from the time of its introduction in 1999. However, when the portfolio was being rationalised, it was likely felt that it was a little too staid, maybe no longer top-tier…and so it was decided to expand it, a lot. The Reserve became a whole range in its own right, a series varying in both quality and price – when last I checked there were nine separate rums bearing the imprimatur of Chairman’s Reserve: the Original, Forgotten Casks, “2005”, “2009”, “Lewellyn Xavier,“ “White Label”, Legacy” “1931” and the “Masters Selection.” They range from about twenty pounds for the Original, to over a hundred for the Master’s Selection, and only one (the Master’s) exceeds 46%.

With all that competition and expansion and premiumisation, the Original seems to have faded to the back, but I submit to you that this should not be the case. It remains enormously affordable and one of the few of the St Lucia Distiller’s stable one can find just about anywhere; it is widely commented on, and almost every reviewer still standing has, at some point, taken a crack at the rum (or one of its descendants). It was the first St. Lucia rum the Fat Rum Pirate tried in 2014, and he loved it; so did the Rum Shop Boy, six years later, as well as The Rum Howler; the boys at Rumcast mentioned the CR series in their 2020 roundup (Episode #17 at 0:24:50), John Go in the Philippines came to it more indifferently in 2021, but if Rum Ratings and reddit are anything to go by, people have been encouraged to go for the other variations in the Chairman’s line precisely because the original colonised our mental mindspace so comprehensively…even if they have forgotten the first one from which all others descend.

And when I went at it again in 2021, I came to understand something of its enduring appeal, because even at 40% ABV, even with its great familiarity (I’ve tried it many times, though only in social settings that precluded taking detailed notes upon which to base a review), it held up its end really really well. Granted it was standard strength, and that doesn’t always work: but the nose it started out with was quietly impressive. It was creamy, buttery, slightly sweet (but not sweetened) and smelled deliciously of toffee, Danish cookies, salted caramel ice cream, vanilla, honey and a touch of brine. Not a whole lot of sharp fruits presented themselves, and apricots and banana and ripe cherries were pretty much all, so no sharper citrus notes were there to start a riot. There were hints of herbs like rosemary, and spices like cinnamon to round things off.

Taste wise too, it was assembled with self-evident care and skill. Here it was saltier than the nose had suggested it would be – more salted caramel, more saline, a hint of olives, butter – to which were added lemon meringue pie drizzled with brown sugar and a tawny, rich honey, leading to a fully respectable finish that summed up all the preceding points – musky caramel, toffee, molasses, bon bons, vanilla, brine, honey and a good mocha, with a little sharpness added to round things off.

This is a rum that would never be mistaken for a Guyanese, Jamaican, Brazilian, Cuban, or French island rhum, ever, and in fact, my thought was that the closest it came to was actually a slightly more pot-still-driven Barbados pot-column blended rum like Doorly’s or the Real McCoy. The overall profile was not so much uber-complex as completely and solidly precise, each note coming into its own, distinctly and clearly, then being replaced by another one. Never too many, never too few, nothing too demanding, always just enough to make for a seriously sippable drink that broke neither palate nor wallet.

Indeed, my feeling about this rum has always been that it wouldn’t scare anyone off the boat and would actually entice quite a few to come on board, not just to rums in general, but St. Lucia in particular. Because by all the measures of price, availability, brand recognition, overall taste, and approachability, the original Chairman’s Reserve just nails it. It’s a fair bet that most people wanting to dip their toes into St Lucia territory will start not with the Bounty rums, or the Admiral Rodneys (that premium cachet, rightly or wrongly, is not conducive to starter efforts), but with one of the Chairman’s Reserve expressions and they can all, every one of them, trace their ancestry back to this one original, the progenitor of the line. It’s a perennial classic for beginners or experts, for sippers, swillers or mixers, a mainstay of rum collections old and new, and it continues to call upon us to heed and hearken to its siren song. Few who do so walk away disappointed.

(#896)(84/100) ⭐⭐⭐½

 

Killik Handcrafted Gold (Australia) – Review

 2 Responses »
Feb 242022
 

Photo (c) Killik Handcrafted

Note: Although the bottle label does not refer to the product as “rum” – which suggests that under Australian law it cannot be so called because it is aged less than two years – I am referring to it as such given the fact that under rules elsewhere in the world (and my own common sense) all of its production criteria make it one.

Killik Handcrafted Rum is a small distillery in southern Australia that shares several similarities with its neighbour in Melbourne, JimmyRum, and, in fact, with several others that will form part of this small series of Australian rums. For one, it is of recent vintage, having been envisioned, established and brought to operation in 2019 by a family team (Ben and Callan Pratt); makes gin and cocktails to help cover costs until the rum stuff gets a head of steam; and has an attached cafe to the distillery which gets the urban customers rolling in for a bite to eat to go with the tasting menu. The distillery compound in a picturesque section of eastern Melbourne just by Sherbrooke Forest makes for a good location to entice day-trippers and tourists who stop by for a snack and a cocktail.

What distinguishes the small distillery from others — who also have a good location, also established an on-site restaurant-cum-cafe and also had to come up with imaginative approaches to survive doing lockdowns — is its stated focus on recreating a high-ester, hogo-laden series of rums. This they do (according to their website) primarily by using “a wild fermentation process” that I can only assume is by utilisation of a non commercial yeast strain or wild yeast itself. Whether they actually follow what high-ester Jamaican rum makers do – use muck to supercharge ester fermentation – cannot be gleaned from that website, which is actually not very helpful about much and doesn’t even mention what kind of still they use or whether they start off with molasses or cane juice.

However, Mr. and Mrs. Rum’s daily instagram notes in December 2021 fill in the pieces: the company uses molasses, and yes, they do add in dunder at various stages of the ferment; the still is a 1000-liter hybrid with option for four plates, six plates, or pot distillation; and they source barrels from a local cooperage. All that leads us into the three rums they make: the silver, the silver overproof and the one we’re looking at today, the “Gold” which was aged in Chardonnay casks (for less than two years, hence the qualifier about calling it a “rum”) and is noted as being a high ester rum with a strength of 42% ABV but with no reference to whether it is from pot or column still, or a blend. Honestly, I wish this kind of thing was better explained and laid out for the genuinely curious (and these days, that’s most of us).

Clearly the Gold is made for a market that is timorous in its tastes, because 42% is not, I suggest, enough to showcase serious hogo action (though it does dampen it down enough so that the uninitiated would not to leave the premises traumatised, tearful and trembling). The first aromas are a testament to that: paint, plasticine, rubber overlaid with the forest green scent of damp rotting logs covered with moss and Fisherman’s Friend cherry bonbons. That may not sound like something you’d want to bring home to Mommy, but it really is not too shabby, and in any case, be of good cheer, for there’s more and better coming. As the initial sharply fruity and offbeat aromas dissipate, they are replaced by vanilla, sweet Danish cookies, caramel, toffee, nougat, nuts and honey – not too strong, quite straightforward here, and good enough for Government work.

The palate stays with this easygoing motif and lets the aggro of the initial nose go its own way (which I submit is our loss); there’s some initial brine and olives, a faint lingering memory of rubber, and then a small bowl of fruit is opened up: pears, melons, papaya, a touch of strawberries and tart mangos, and a pimento infused bitter chocolate or two for kick. There’s some caramel and sweet dark grapes coiling around behind it all, and the whole experience wraps up in a short, breathy finish with just the memory of some fruits, a bit of tart but creamy yoghurt, and that’s all she wrote.

So, how to rate it? Now, I ran it through my glass blind and didn’t know anything about it before beginning, so I went in with no preconceived notions and came to the conclusion I did based purely on the tasting and a knowledge of the strength; and the score it was given reflected a better-than-average sort of quality, because all this high-ester hogo business was not on my radar and I discovered it for myself. Would I have rated it higher had I known it was daring to be a Jamaican, or lower for not being one? Maybe, but that’s why I taste and score first and research later wherever possible, and not the other way ‘round.

Short version, the rum feels like an entry-level product, with the esters evident, dissipating fast, and not making enough of a statement. While the rum’s tastes – especially the first ones – are interesting, they lack force, complexity, integration. And yet for all that, the Killik Gold is not a fall-down fail. It’s merely a rum that starts well, is minimally aged, and in the early stages of being something else, something in the producers’ minds which has yet to snap more clearly and more distinctively into focus. In five years Killik will probably have something really fascinating for us to try: here though, we’re being given an early essay in the craft, a rum that suggests rather more exciting potential than it currently manages to deliver.

(#887)(78/100) ⭐⭐⭐

Other Notes

  • As with all the Australian rums reviewed as part of the 2021 Aussie Advent Calendar, a very special shout out and a finger-tap to the fedora to Mr. And Mrs. Rum, who sent me a complete set free of charge. Thanks again to you both.
  • The website entry for this rum notes it as being aged 12 months in Chardonnay casks, nothing else.
  • At first I thought the logo represented an aboriginal motif similar to the Canadian First Nations’ Inukshuk (a marker made from carefully placed stones), but Killik’s “About” page showed that the name and the logo they chose was no accident and actually related to shipping: “The name “Killik” is derived from the word “killick”, being an old anchor handcrafted by encasing stone in a wooden frame. To us, Killik represents strength and stability, while taking a nod to the classic archetype of bottles of rum making their way around the Caribbean on old rustic ships.” After reading around some more, I found out that a killick was also a slang term for a sailor first class (or “leading seaman” – the term has been retired) in the Royal Canadian Navy. The discontinued old style insignia for this rank used to be a ‘fouled’ anchor – an anchor with a length of rope twisted around it). Both term and insignia continue to be used in other navies, including the British, from whence it probably originated.

Plantation 3 Stars White Rum – Review

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Jan 242022
 

The Plantation 3-Star rum is part of the “bar classics” range of Plantation’s stable, which includes well-regarded rums like the OFTD, Original Dark and Stiggin’s Fancy. Of course the whole “3 star” business is just marketing – it’s meant to symbolize three stars of the Caribbean rumworld whose rums from a part of the blend: Trinidad, Jamaica and Barbados. This conveniently elides the stars of Guyana, Martinique, St. Lucia and many others, but ok, whatever. Ditto for the “World Best Cellar Master” – uh huh. Still, Plantation’s webpage for the rum provides a nice level of detail for those who want more depth on what’s in there: briefly, two of the components hail from Barbados, meaning WIRD (pot and column still) and Trinidad, which is Angostura (column only), but it’s never been clear which Jamaican distillery made their part. Longpond, perhaps, since Ferrand has an association there 1.

Taking it for a spin and trying it, ten years after its initial release — and after deliberately seeking it out — I honestly wondered what the fuss was about and why people kept singing ecstatic hosannas to the thing (when not aggressively pressing me to try it). The nose, for example, struck me as too faint (if reasonably interesting): some vague hints of glue, burnt rubber, smoke, leather, a touch of tar, bananas and ethanol. I had to wait a long time for secondary aromas of pears, white guavas, papaya, and sugar water to emerge, and there wasn’t much of that to speak of here either. It seemed to degenerate into a lightly fruity watery alcohol rather than develop serious chops and character.

The palate was much nicer. It remained delicate and faint, but there was more to work with, somehow. Much of the nose translated over well (usually the reverse is the case, but here it was just…well, firmer). Sweet ethanol flavoured sugar water with a touch of flowers, pears and very ripe yellow thai mangoes. Watermelons and a strawberry infused water. Cane sap, some unsweetened yoghourt and perhaps a green grape or two, but if this thing had any serious Jamaican in here, it was taking a serious step back, because the funk some mentioned wasn’t there for me. There was some shy and retiring hints of nuts, vanilla and aromatic tobacco on the finish, which was nice enough…it’s an easy and reasonably tasty alcoholic shot to pour into whatever mix one has on hand, and can be sipped, I suppose, though it’s a bit too sharp for that, IMHO.

The wider rumiverse’s opinions on the rum vary, either falling into the camp of those who have no problems with a cheap cocktail rum being dosed, or those who do (the latter are usually the same ones who have issues with Plantation for other reasons). Few remark on the taste of the thing, but solely on that basis and ignoring all other aspects of the company, my own feeling is that it’s really not that special. After trying it (twice) I must simply say that while it’s a decent dram, it’s hardly spectacular, and though it got really good scores back at the time it was introduced, to chirp its praises now when so much other, better stuff it out there, is simply unrealistic.

(#878)(75/100) ⭐⭐½

Other Notes

Beenleigh 3 YO White Australian Rum – Review

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Jan 202022
 

For years, Bundaberg was considered the Australian rum, synonymous with the country, emblematic of its distilling ethos, loved and hated in equal measure for its peculiar and offbeat profile (including by Australians). Yet in 2022 its star has lost some twinkle, it rarely comes up in conversation outside Queensland (where it sells like crazy), and another distillery has emerged to take the laurels of the international scene – Beenleigh.

Scouring through my previous notes about Beenleigh (see historical section below), it seems that even though VOK Beverages got a controlling interest in the enterprise back in 2003, they contented themselves with providing bulk rum to Europe (beginning with distillates from 2006 shipped in 2007) and servicing the local market. They were clearly paying some attention to market trends, however, because slowly their international recognition got bigger as indies began releasing Beenleigh rum under their own labels to pretty good reviews, and you could just imagine the glee of Wayne Stewart, Beenleigh’s acclaimed Master Blender (he’s been in that position since 1980, some 41 years, which is pretty much as long as Joy Spence over in Appleton), who knew how good his juice was and finally saw it get some well deserved recognition. Bringing in an engaging, technically astute, social-media savvy gent like Steve Magarry onboard as Distillery Production Manager didn’t hurt at all either.

And yet, as of this writing, almost the only rums from Beenleigh that are widely seen, are those from the independents like SBS, Rum Artesanal, TCRL, Velier, Valinch & Mallet, L’Esprit and others. Beenleigh itself is not well represented outside Australia yet, either in the EU or in North America (perhaps because they’re too focused on chasing down Bundaberg in the young-aged volume segment, who knows?) In that sense it’s a pity that the one Beenleigh rum in the 2021 Australian Advent calendar I managed to obtain, was one of their weakest — not the five or ten year old, not the barrel aged or port-barrel-infused, which are all at standard strength or a bit stronger…but the three year old white underproof bottled at 37.5%, which is part of the standard lineup.

The website provides a plethora of information about the product: molasses based, 3-4 days’ fermentation, pot-column still blend, matured in (variously) kauri (local pine) vats and brandy vats for the requisite three years before being undergoing carbon filtration. The product specs state 0% dosage, and I’ve been told it has some flavourant, just a bit, which is slated to be eliminated in years to come. Then it’s all diluted slowly down from ~78% ABV to 37.5% — which means you get a very smooth and light sipping rum that doesn’t hurt, or a relatively quiet cocktail ingredient that doesn’t overpower. It’s like an Australian version of the Plantation 3 Star, a similarly anonymous product that some people have an obscure love affair with and prefer for precisely those attributes.

This is a rum that is light enough that letting it stand for a few minutes to open in a covered glass is almost a requirement. A deep sniff reveals a very sugar cane forward scent, redolent of sweet and delicate flowers, vanilla, sugar water and a sort of mixture of tinned sweet corn and peas, a touch of lemon peel and more than a hint of nail polish, acetone and glue. Going back a half hour later and I can sense a raspberry or two, some bubble gum and a bare hint of caramel and molasses but beyond that, not anything I can point to as a measure of its distinctiveness. Even the alcohol is barely discernible.

It is thin, sweet and piquant to taste, smooth as expected (which in this context means very little alcohol bite), with initial notes of white guavas, unripe green pears, figs, green peas (!!), ginnips, and again, some lemon peel and vanilla. A bit of toffee, some molasses lurk in the background, but stay there throughout. It really doesn’t present much to the taster’s buds or even as a challenge, largely because of the low ABV. It is sweet though, and that does make it go down easy, with a short, light finish that presents some red grapefruit, grapes, unripe pears and a mint chocolate.

Overall, this is not a rum that I personally go for, since my own preference is for stronger rums with more clearly defined tastes; and as I’m not a cocktail expert or a regular mixer (for which this rum is explicitly made), the rum doesn’t do much for me in that department either…but it will for other people who like an easygoing hot weather sipper and dial into those coordinates more than I do. The rum succeeds, as far as that goes, quietly and in its own way, because it does have a touch of bite — an edge, if you will, perhaps imparted by those old, old heritage local kauri pine vats — that stops it from simply being some milquetoast yawn-through tossed off to populate the low end of the portfolio. It’s a drowsing tabby with a hint of claws, good for any piss up or barbie you care to attend…as long as you’re not asking anything too special.

(#877)(76/100) ⭐⭐½

Historical Notes

Beenleigh, located on the east coast of Australia just south of Brisbane, holds the arguable distinction of being the country’s oldest registered distillery (the implication of course being that a whole raft of well known but unregistered moonshineries existed way before that). The land was bought in 1865 by two Englishmen who wanted to grow cotton, since prices were high with the end of the US civil war and the abolition of slavery that powered the cotton growing southern states. Company legend has it that sugar proved to be more lucrative than cotton and so this was in fact what was planted. In 1883 the S.S. Walrus, a floating sugar mill (which had a distilling license, granted in 1869 and withdrawn in 1872) that plied the Logan and Albert rivers and processed the cane of local landowners, washed ashore at Beenleigh, empty except for the illicit pot still on board, which was purchased by Beenleigh – they obtained a distilling license the very next year.

Through various vicissitudes such as boom and bust in sugar prices, floods that washed away distillery and rum stock, technological advances and many changes in ownership, the distillery doggedly continued operating, with only occasional closures. It upgraded its equipment, installed large vats of local (“kauri”) pine and organized railway shipments to bring molasses from other areas. In 1936 the distillery was described as having its own wharf, power plant, a cooper’s shop and all necessary facilities to make it a self-contained producer of rum. Some have been replaced or let go over time but the original pot still, called “The Old Copper”, remains in a red structure affectionately named “The Big Red Shed”) and is a prized possession.

Beenleigh’s modern history can almost be seen as a constant fight to survive against the more professionally managed Bundaberg distillery up the road (they are 365km north of Brisbane). Bundie has had far fewer changes in ownership, is part of the international spirits conglomerate Diageo, has a much larger portfolio of products and its marketing is second to none (as its recognition factor). Much of that continuity of tradition and expertise by owners is missing in Beenleigh, as is a truly long term strategic outlook for where the rum market is heading – it can’t always and only be about low-cost, low-aged, low-priced rums that sell in high volumes with minimal margins. That provides cash flow, but stifles the innovation into the higher-proofed premium market segment which the indies colonize so well. Beenleigh could probably take a look at Foursquare to see how one distillery with some vision could have the best of all worlds – bulks sales, low cost volume drivers, and high-priced premium limited editions, all at the same time. It’ll be interesting to see where this all goes, in the years to come.

Other notes

  • A very special shout out and tip of the trilby to Mr. And Mrs. Rum of Australia (by way of Mauritius). The Australian advent calendar they created in 2021 was unavailable for purchase outside of Oz, but when they heard of my interest, they sent me a complete set free of charge. After years of grumbling about how impossible it was to get to review any rums from Down Under, the reviews deriving from those samples will fill a huge gap on the site. Thanks again to you both.

 

Rom Deluxe RDL #4 (2016) (Barbados, Foursquare 11YO)

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Nov 112021
 

Photo Courtesy Rom Deluxe

Rumaniacs Review #129 | 0863

Rom Deluxe, the Danish company whose very first release and company biography was profiled last week, ended up making a total of seven initial bottlings, all of which were more or less non-commercial, and served primarily to establish the small company’s bona fides around the country. They are long since only to be found either in some collector’s back shelf, unlabelled and perhaps even unremembered, or in Rom Deluxe’s own shelves. As a comment on the many years that Rom Deluxe was only a small hobby outfit, observe that six of these seven bottlings were made in 2016 (the year the company was founded) to 2019 (the year of the “Wild series” first release) after which the ethos of changed to a more commercial mindset; the 7th edition, in 2020, was a special edition for a client, not the market.

In the founding year four bottlings were done, with the second and fourth from Barbados – Foursquare to be exact. This fourth edition was 11 years old (from 2005), and released in early 2017 at cask strength, though the exact outturn is unknown – I’d suggest between two to three hundred bottles.

Colour – Gold

Age – 11 YO

Strength – 58.8%

Nose – Sweet light fruit, raspberries, papayas and the tartness of red currants. Cherries and unripe green pears. Vanilla and the slight lemony tang of cumin (I like that), as well as some hint of licorice. Delicate but emphatic at the same time, yet the heavier notes of a pot still element seem curiously absent.

Palate – Completely solid rum to drink neat; dry and a touch briny and then blends gently into salt caramel ice cream, black bread and herbal cottage cheese (kräuter quark to the Germans). After opening and a few minutes it develops a more fruity character – plums, ripe black cherries – and mixes it up with cinnamon, light molasses and anise. It goes down completely easy.

Finish – Nice and longish, no complaints. The main flavours reprise themselves here: anise, molasses, dark fruits, a bot of salt and some citrus.

Thoughts – Okay it’s a Foursquare, and so a pot-column blend, but perhaps we have all been spoiled by the Exceptionals, because even with the 58.8% strength, it seems more column still than a pot-column mashup, and somehow rather more easy going than it should be. Not too complex, and not too bad — simply decent, just not outstanding or memorable in any serious way.

(82/100)

Other notes

  • Thanks as always go to Nicolai Wachmann, for the sample, and Kim Pedersen of Rom Deluxe for his help with the background details.

Foursquare Triptych Single Blended Rum – Review

 2 Responses »
Oct 072021
 

In my more whimsical moments, I like to think Richard Seale was sweating a bit as he prepared the Triptych. Bottled in November 2016 and released in the 2017 season, it came right on the heels of the hugely successful and awe-inducing unicorn of the 2006 10 Year Old which had almost immediately ascended to near cult status and stayed there ever since. How could any follow-up match that? It was like coming up on stage after Mighty Liar just finished belting out “She Want Pan” hoping at least not too suck too bad in comparison. He need not have worried — the Triptych flew off the shelves every bit as fast as its predecessor (much to his relief, I’m sure), though in the years that followed people never quite mentioned it in the same hushed tones, with the same awe, and with the same whimpers of regret, as they did the 2006. Some, yes…but not to the same extent.

That may just be a little unfair though, because the Triptych is an enormously satisfying rum, another one of the limited “Collaboration” series between Foursquare and Velier 1 that are notable for their visually elegant simplistic design, their full proof strength and their polysyllabic titles which may have reached their apogee with the Plenipotenziario (while there’s usually a stated rationale behind the choice, I’ve always suspected were a tongue-in-cheek wink at all of us, a sort of private thing between the two men behind it).

It is also a rum that was made to deliberately showcase other aspects of the way a pot-column blend could be made to shine. Some call it “innovation” but honestly, I think the word is tossed around a bit too cavalierly these days, so let’s just say there’s always another way to blend various aged components, and Foursquare are acknowledged masters of the craft. Most blends are various aged rums, harmoniously mixed together: here, three differently aged elements, or ‘sub-blends’, were joined in a combination – a triptych, get it? – that could be appreciated as balanced synthesis of all.

These three pieces were [1] a 2004 pot-column blend matured in ex-Bourbon casks [2] a 2005 pot-column blend aged in ex-Madeira and [3] a 2007 pot-column blend matured in brand new (‘virgin’) oak casks. The actual duration of ageing of each before they were blended and then transferred to the final casks for completion of the blending and ageing process, is not known, though Steve James, who has what is probably the most comprehensive background notes on the Triptych, notes that the component aged in virgin oak was aged for six years before transfer (six months is more common due to the active nature of the wood, which in this instance also necessitated a larger proportion of pot still distillate of the blend in these casks).

Clearly this made for a very complex blend of disparate profiles, any one of which could unbalance the whole: the musky, darker notes of the bourbon, the dry sweet acidity of Madeira and the aggressive woody characteristic of new oak casks. At the risk of a spoiler, the rum mostly sailed past these concerns. Nosing it experimentally at first, I was struck by how delicately perfumed it was, quite dry, rather mildly fruity and much more restrained than the solid weight of the Principia that lurked in the glass alongside – this was probably a consequence of the lesser-but-still-solid proof point of 56% ABV. The fruits stayed in the background for most of the experience, and the dominant aspect of the nose was a remarkably restrained woodiness – mild pencil shavings, vanilla, musty books, old cardboard, charcoal, and damp mossy forest floors in the morning. There were also hints of crushed walnuts, almonds and spices like marsala, cumin and rosemary, plus coconut shavings, flambeed bananas and overripe peaches, but these stayed well back throughout.

The rum came into its own on the palate, where even with its relatively few core flavours, it surged to the front with an assurance that proved you don’t need a 99-piece orchestra to play Vivaldi. The rum was thick, rich and – dare we say it? – elegant: it tasted of blood oranges, coconut milk, honey, vanilla and cinnamon on the one hand, and brine, floor polish, cigarette ash (yes, I know how that sounds) on the other, and in the middle there was some sweet sour elements of sauerkraut, licorice, pickles and almonds, all tied together in a bow by a sort of lingering fruitiness difficult to nail down precisely. If the rum had any weakness it might be that the dry finish is relatively lackluster when compared against the complexity of what had preceded it: mostly vanilla, oak, brine, nuts, anise, and little fruit to balance it off.

Clearly the makers, with three aged blends being themselves blended, had to chose between various competing priorities, and balance a lot of different aspects: the various woods and their influence; the presence and absence of salt or sweet or sour or acidity; more strength versus less; the effect of the tannins working with subtler aromatics and esters. That such a tasty rum emerged from all of that is something of a minor miracle, though for my money I felt that the slightly lesser strength made it less indistinct than the stronger and more precisely dialled in coordinates of the 2006 and Principia (which were my comparators along with the Criterion, the 2004 and the Zinfadel).

Perhaps it was too much to hope that the lightning could be trapped in a bottle in quite the same way a second time. The UK bloggers who are so into Foursquare bottlings all claim the thing is as great as the 2006, “just different” but I only agree with the second part of that assessment – it’s different yes, and really good, but nope, not as great. And the subsequent sales values are telling: as of 2021 the 2006 usually auctions for four figures (outdone only by the Velier 70th Destino which is regularly and reliably approaching two thousand pounds) while the Triptych still goes for around two to three hundred.

All that said, I must admit that in the main, I can’t help but admire the Triptych. It’s no small feat to have blended it. To take several ex-bourbon blends and put those together, or to marry a few aged and unaged components, is one thing. To find a way to merge three distinctly separate and differently-aged pot-column blends, to age that and come out the other end with this rum, is quite another. So much could have gone wrong, and so much didn’t — it’s a testament to the hard work and talent of Richard Seale and his team at Foursquare.

(#856)(87/100)

Other Notes

  • Outturn is 5400 bottles. Based on the youngest aged portion of the blend you could say it’s a 9 YO rum, though the label makes no such statement
  • Given that it came out several years back, clearly others have by now reviewed the rum: Rum Diaries Blog gave it its full throated endorsement and is, as noted, the most deeply informative article available; The Fat Rum Pirate’s 4½-star review is very good; Single Cask Rum was more dismissive with a 78/100 score, and good background notes – I particularly liked his point about the pre-sales hype coming from the perception that it was a Foursquare/Velier product (based on the label) when in fact this was not the case (it was entirely Foursquare’s work). The Rum Shop Boy loved it to the tune of 97 points, while Rum Revelations awarded 94 in a comparative tasting and Serge gave what for him is a seriously good rating of 90.
  • I do indeed have a bottle of the Triptych, but the review was done from a sample provided by Marco Freyr. Big hat tip, mein freund….

Historical Note

I’ve remarked on this before, most recently in the opinion piece on flipping, but a recap is in order: when the 2006 ten year old was released in 2016, it flew off the shelves so fast that it became a sort of rueful joke that all online establishments sold out five minutes before the damn things went on sale.

This situation angered a lot of people, because not only did it seem as if speculators or hoarders were buying however much they wanted (and indeed, being allowed to, thereby reducing what was available for people who genuinely wanted to drink the things and share the experience) but almost immediately bottles turned up on the FB trading clubs at highly inflated prices — this was before they were mostly closed down and the action shifted to the emergent auction sites like Rum Auctioneer.

This was seen as a piss-poor allocation and sales issue and some very annoyed posts were aimed at Velier and Foursquare. By the time the Triptych came out, not only were twice as many bottles released, but Richard and Luca came up with a better method of allocation that was the forerunner of the current systems now in play for many of their limited releases. And that’s on top of Richard’s own personal muling services around the festival circuit, to make sure the uber-fans got at least a sample, if not a whole bottle (which always impressed me mightily, since I don’t know any other producer who would do such a thing).

 

Appleton Estate “Joy” Anniversary Blend 25 Year Old Rum – Review

 10 Responses »
Aug 082018
 

You will rarely find two rums of the same age from the same island more unalike than the Samaroli 1992 25 YO and the Appleton “Joy” 25 year old Anniversary Blend. One is a fierce, cask strength rum, tightly focused, furiously tasty, with a complexity and balance that nearly broke my chart. The other is a blended rum brought into being utilizing every ounce of more than two decades of experience which Joy Spence, Appleton’s Master Blender, brings to the the table. And yet, under the bare statistics that ostensibly set them apart, in both there runs the blood and bones of a Jamaican rum. The “Joy” is as much from the island as the Song of the Banana Man, yardies, rice and peas and Three Finger Jack. And while the “Joy” is a blend and not so individualistic, not so strong, it is nevertheless a triumph of the discipline, a combination more art and alchemy than science, and a worthy cap to Ms. Spence’s career…until she makes the next one.

Photo pinched from Josh Miller, used with permission (c) Inu a Kena

Some brief background notes: the rum was issued in 2018 to mark Ms. Spence’s 37 years with Appleton, more than twenty of which were as the Master Blender. It is comprised of rums at least 25 years old, with one — dating back from 1981, the year she joined the company — is in excess of 30, and it’s a blend of both pot and column still marques. With 9,000 liters made, we can estimate somewhere around 12,000 bottles floating around the world, all issued at 45% and costing a bruising $300 or more (which was the same price I paid for the Appleton 30 YO many years ago, by the way).

The “Joy” was, to me, a rum that seemed simply made initially, but developed into a really lovely and complex piece of work – I got the sense of a blender working right at the edge of her abilities, with excitement and verve and panache, and this was evident as soon as I smelled it. The nose began with a beautifully rich molasses aroma mixed in with a sort of dialled down crazy of musky and sharp funk – citrus, honey, oak, rotting fruit. I left it and came back to it over a few hours, and it presented leather, caramel, coffee, ginger, lemon zest with the faint dustiness of cumin. Oh and also nougat, and white chocolate.

The palate was where it shone the brightest, I think, and I would never mix this elegant piece of work (that might actually be a offense punishable by the lash in some circles). It was nicely dry, with forward notes of honey, molasses, vanilla, caramel bon bons and dried coffee grounds, which were intercut with some lingering oak, just enough to provide some bite and tannins without disrupting the smooth flow. It was just a shade briny, not too sweet, and balanced off the deeper flavours with lighter ones — light citrus, ginger, cumin, and green apples and grapes did a funky little number off to the side, for example — and none of it was overbearing or in your face. In fact, part of the rum’s appeal was its deceptively unassuming nature – everything seemed tamped down and rather relaxed, but wasn’t really, just solid and well constructed, and remarkably complex and well-balanced to a fault. Even the dry and medium-length finish, which at that strength tends toward the short, was very enjoyable and softly lingeringly aromatic, closing off the sip with brown sugar, honey, flowers, crushed almonds and a little orange peel.

Big hat tip to Josh Miller who allowed me to make off with this picture…

Summing up, this was a wonderful sipping rum. It wasn’t one that took a single distinct note and ran with it. It wasn’t a fierce and singular Jamaican funk bomb or hogo monster that sought to impress with sharp and distinct tastes that could be precisely catalogued like a grocery list of all the things that enthrall us. It was, rather, a melange of softer tastes set off by, and blended well with, sharper ones, none of which ever seemed to strain or reach for an effect, but simply provided a slow parade of commingled flavours that somehow come together into something greater than the sum of its parts.

Ms. Spence is perhaps one of the few legends we have in this curious subculture we inhabit, where owners commonly get more publicity and adulation than blenders (unless both inhabit the same corpus). I have never met her – our paths haven’t crossed, which is my loss, not hers – and yet how could anyone call themselves a rum lover and not know who she is? In some way, her hands have touched, her personality has influenced and her skills are evidenced in every rum Appleton has made in the last quarter century and more. My own feeling is that if she never makes another rum in her life, she will still be known for this one. The original 30 YO was a little overoaked, the 50 YO remains too expensive, the 21 YO too indeterminate and the 12 YO too broad based – but this one, this one is a quiet triumph of the blender’s art.

And if you want a more mundane proof of the rum’s quality, I direct you to the actions of Grandma Caner when I gave her some to try. She affects to a certain indifference my writing, expressing impatience with all these rums cluttering up her damned basement and I could see she wasn’t all that enthusiastic. But when she took an initially disinterested sip, her eyes widened: she just about swallowed her dentures in her haste to ask for more…you never saw an arthritis ridden hand move so fast in your life. The woman finished the sample bottle, cleaned out her glass, then my glass, and I could see her eyeing the bottle, perhaps wondering if it would be considered uncouth to ask to lick it out. Then she got on her old East German rotary phone, and spent the next three hours frantically calling all her friends to go find this thing, and I swear to you, I am not making this up! Word of mouth and actions like that are an endorsement of the “Joy” which no amount of money could ever buy, and the cool thing is, the rum really deserves it.

(#536)(89/100)

El Dorado 15 Year Old Rum (Sauternes Finish) – Review

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Aug 032018
 

This is the sixth and last short form review of the six “finished” variations of the 15 year old El Dorado rums. Because they’re all based on the standard 15 year old which is very well known, I’ll be briefer than usual in my descriptions, rather than provide an essay in each case. Tomorrow I’ll wrap them all up with a summary and such observations as seem relevant.

The rums were all tasted together, blind, in a four-hour session, using the original (retasted) El Dorado 15 with a non-blind score of 82, as a control baseline. All point scores relate to that rum.

As for all these finished El Dorados, the basic component is the 15 year old, and an additional 18-24 months of finishing is done…strictly speaking that makes it (and all the others) at least a 16 year old rum, which is nice. In this case, the finish is done in casks that once held (were “seasoned with”) Sauternes wine, a sweet white from the Sauternais region in Bourdeaux characterized by concentrated and distinctive flavours. And like with the Sweet and Dry Madeira-finished rums, the source estate of the casks is not named, for whatever obscure reason.

Colour – Amber

Strength as labelled – 43%

Strength as measured (RumShopBoy) – 42%

Nose – In a subtle way this is different from the others. It opens with aromatic tobacco, white almond-stuffed chocolate and nail polish before remembering what it’s supposed to be and retreating to the standard profile of salty caramel, molasses, vanilla, cherries, raisins, lemon peel and oak, quite a bit of oak, all rather sere.

Palate – The tobacco remains but the familiar El Dorado profile is more robust: vanilla, chocolate, coffee, molasses and quite a bit more dried dark fruit notes of raisins, plums, dates, and a quick hint of anise. The oak is quite noticeable for all the rum’s softness, somewhat mitigated by salt caramel and toffee. It is also quite dry, and much of the near-cloying sweetness of the regular El Dorado 15 YO is absent.

Finish – Nope, no joy here, soft, wispy, short and over way too quick. Raisins and unsweetened chocolate, some almonds, and just a hint of orange zest.

Thoughts – Well, it’s intriguing to say the least, and when you have a number of rums all of generally similar profiles, it’s always interesting to have one that’s a bit bent. I liked it, but not enough to dethrone either the Standard 15 YO or my own pet favourite of the series, the Sweet Madeira.

(#534)(78/100)

Links to other rums in the “additional finish” series:

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