Feb 062024
 

Photo (c) Whisky Auctioneer

Rumaniacs Review R-162 | #1055

Fantasias as a class of rum have pretty much faded from public view, only resurrected periodically in retrospectives like this onethese days spiced rums and spirit liqueurs hog attention and wallets. Yet they were popular, once, mostly in Europe around the 1950s to 1970s. By the eighties the style had started to diminish in popularity and the rise of standards and production regulation at a country- or regional level, as well as the emergence of a “pure” rum culture probably caused is eventual demise…though not it’s complete extinction..

What Fantasia rums were, was an evolution of the “Inlander” or domestic rhums of Germany and eastern Europe, also called verschnitt: Stroh, Tuzemak, Badel Domaci, Maraska and Casino 50° are its inheritors. Originally it was cheap or neutral alcoholoften from beetsthat was then added to: sometimes that addition was high ester Jamaican rums like DOKs, at others it was herbs and spices or infusions that gave it a local touch. It was always meant to be a sort of digestif, and this was why many of them were noted as being liqueurs. Italy was famed for them and indeed the first ones I ever found were from there, made by companies like Antoniazzi, Pagliarini, Tocini and Masera, who almost nobody now recalls.

As with those, not much is known about the company that made this one, except that it hails from west-central Portugal south of Porto; it was a wine wholesesaler and importer that also dealt in brandies and sparkling wines, and themanufacture of prepared and unprepared spirits” (the Portuguese term is Aguardentes preparadas / não preparadasfabricantes for those who want to try a better translation than my evidently wobbly one here). As far as I can tell, the company, which had a history dating back to the post-war years, eventually filed for insolvency in 2012 and was completely liquidated in 2023.

NoseNo surprise: wispy and faint, and quite thin. Apricots and cherries in syrup, Ripe peaches and the tartness of unripe fleshy fruits. Cherry syrup and myrtle, rosemary. White wine, green grapes, toffee and some vanilla. A touch of apple cider and lemon pie.

PalateSweet, but with an edge. Ripe apples and riper mangoes, plus those cherries in syrup again, which if I recall those first Italian fantasias from the 1950s I tried so many years ago, was something of a characteristic for them too. A nice hint of brine, olives and hot black tea; vanilla zest and some ice cream is about all.

FinishSweet, light, bland; vanilla and light pears, a touch of salt.

ThoughtsSuch a mixed bag of various tastes and aromas, that it comes out as indeterminate, and the additions are clear: no barrel ever imparted flavours such as these, although there is a tinge of “ruminess” coiling about the whole thing, so it’s not completely bad. Still, even at 40%, discerning a real profile is an effort in concentration: at end, what we conclude is that it really is mostly like flavoured rum-like ethanol and sugar water, without enough of a body or character to make a coherent statement for today’s rum enthusiasts. We buy it more for history and curiosity, not for sharing or showing off.

(75/100) ⭐⭐½


Other notes

  • The term “corado artificialmente” on the label means “artificially coloured”
  • The rhum was bought at auctionthe 1970s era dates from the listingand shared with me by ex-rumista, wrestling enthusiast and good friend, Nicolai, so thanks to the man for the assist.
Dec 222023
 

Rumanicas Review R-161 | #1047

You want to careful ordering a Clement XO rhum because there is another one also named thus which is not this at all; and two others with the same bottle shape but different names. Fortunately the other XO has a different bottle style and a different strength and lacks the word “Très” (very) in the title, and the ones that do take the bottle design are called l’Elixir or Cuvée Spéciale XO. So just a little caution is all I’m suggesting.

In another odd circumstance, the subject of today’s retrospective also lacks almost any reviews in the online rumisphere aside from Rum-X (of course) and my own unscored 2010 review. In fact, it does not even appear on Clément’s own website under any of its various collectionsOld, Tradition, Modern, Iconic Blue Cane or Cuvee. The closest one gets to it is the sales on auction sites and as far as I can tell, RumAuctioneer put one up a few times, the last time being in 2021 where it fetched a surprisingly modest £150.

What this is is one of the first of the premium blends the company put out and is a marriage of what they felt was three exceptional years’ production: 1952, 1970 and 1976, which were also released as individual millesime bottlings. It’s unclear those individual releases were issued before or after this blended XO (I only managed to acquire samples of each many years later). But since the 1952 component has now run out, the specific blend comprising the XO is now defunct and while the company uses the same sleek bottle for other XO rhums, the label is subtly different for each, denoting a different product.

Note also that whether the rum is composed exclusively of those three vintages or is a blend that includes them, is currently unknown. Dave Russell in his 2017 review thought the latter, and David Kanj on Facebook (who brought it to my attention) said he had never been able to confirm it with Spiribam either. Will update, if I can nail it down one way or the other.

ColourGold

Strength 44%

NoseLuscious; deep fruitiness; persimmons, passion fruit. Herbs, cinnamon, vanilla, light toffee, apricots. Green apples and ripe dark grapes. Very appetising and aromatic, if not as crisp and clean as a modern agricole. Just really pungent and complex.

PalateThere’s a smoky, dry. leathery tang of an old port to the initial tastes, but it comes over nicely because of the heft and solidity n the tonguethe mouthfeel is really quite good. Apples, apricots, hard yellow mangoes on the edge of going soft, and raisins and red wine. To be honest, after years of acclimatising myself to rums at 60% ABV or greater, the XO here no longer demonstrates sharpness (as I commented in my original review) but crisp solidity, even a touch of softness.

FinishJust excellent. A fitting conclusion to a delicious dram. Crisp, slightly sweet, smooth, deep, dry and with yellow almost-overripe fruits at every turn.

ThoughtsI was right not to score this at the beginning of my rum journey, since in 2010, the chops to evaluate it was lackingto this day we still see too few agricoles in Alberta. Back then I commented on its sharpness and its taste without being too chuffed by it. Coming back after a span of nearly fourteen years, I appreciate it much more for what it is: one of the best aged agricole blends I’ve been fortunate enough to try. Those who have a bottle squirrelled away have a real treasure in their cabinets, a delicious dram representing a time traveller washing up on our modern shores, from the far off Days of Ago.

(88/100)


Other notes

  • The AOC was first established in 1996, so none of the component rhums conformed to the restrictions; irrespetive of the AOC on the label, then, those expecting a clean, grassy, herbal modern agricole might be somewhat taken aback by the profile, which has its own unique vibe. I assure you, however, it’s all to the good.
Nov 252023
 

Rumaniacs Review R-160 | #1041

Few rum aficionados need me to elaborate either on Don Q, the “other” major distillery on the island of Puerto Rico which makes it, Puerto Rico itself and it’s peculiar status vis-a-vis the USA, or indeed, this rum. Any one of them is an essay in itself and can lead to any number of rabbit holes,

Let’s just stick to the basics, then. In brief: like Bacardi, Destilería Serrallés was founded by a Catalan emigre in the 1860s (the sugar plantation the Serrallés family first bought goes back three decades before that), though they lacked the global ambitions of the larger company’s operations and have stayed within Puerto Rico. Don Q, named after Sancho Panza’s elderly sidekick, is the flagship brand of Destilería Serrallés with several expressions dating back to 1932 when it was launched to compete with Bacardi: however, let’s be clearthe Cristal was first released in 1978, when it was specifically designed to compete with the rising popularity of vodka. Before that, I think white rums were just called “Don Q” and had a distinguishing white label (my assumption), since I can’t find any reference to a specific one predating the Cristal.

The Cristal itself is a white rum, adhering to the Latin style of light ‘n’ easy rum making, and is the result of distillation on a multi-column still, aged in ex-bourbon barrels for between one and five years, filtered to colourlessness, blended, and then bottled at standard strength (40%). The review of the modern equivalent gives you some more details of the version you’re likely to find on store shelves these daysthis one, as far as I can tell, is from the mid to late 1980s, perhaps the 1990s (the label has undergone several revisions over the years and for different countries, so dating is imprecise at best).

Colourwhite

Strength – 40%

NoseHas a sort of light and creamy aroma, like custard drizzled with vanilla syrup. Acetones and nail polish. Slightly sweet, somewhat warm. A few faint fruity notesnothing really identifiable leaps outwhich are just trembling on the edge of a flat cream soda.

PalateSharpish, mostly pineapple, vanilla and flavoured yoghurt, iodine. Not a whole lot going on here and while not really unpleasant, there are too many discernible medicinal and ethanol notes to make to a drink worth having.

FinishDecently long, sweet vanilla milkshake and an apricot slice or two. Unremarkable, but at least there’s something here, which is already better than most of these bland, anonymous filtered blancos from the era.

ThoughtsMy remarks about when it was issued and why, is the key to unlocking why the profile is what it is: inoffensive, bland, easy, vodka-like…and by today’s standards, rather uninteresting. It remains what it has always been, a cheap bar mixer, without much of an edge to wake up a mixed drink. Older versions like this one seem even blander than the modern ones, and so my recommendation is to get one if you like to drink some rums from Ago, but don’t expect too much, and keep mixing your mojito with what’s on the shelves today.

(73/100) ⭐⭐½

Oct 292023
 

Rumaniacs Review R-159 | #1036

Few references exist to track down this aged bottle with stained yellow label and a description remarkably thin even for the Days of Ago when nobody cared. There is no distillery of make, no strength, no country of origin we can evaluate, nothing. It is a white rum, has pictures of several medals on it (or maybe those are those coins, like pieces of eight?) and the implication of the words “The Spanish TownJamaica” is that it hails from there. One does not even get the strength, though my hydrometer tested it out at 37.8%, so either it is 40% standard and then dosed down, or it’s clean and maybe 37%-38%.

As for the dating, the best source is a May 2019 auction listing on Whisky Auctioneer which suggests it’s from the 1960s, and which I have no grounds to seriously disputethe label fonts and design and lack of provenance tend to support it, however thin that is. However, the auction site’s notation that it was produced in Spanish Town itself is not, I think, credible.

This leaves us with just the company, Costa Y Montserrat, SL from Barcelona in Spain. That most invaluable of resources, Pete’s Rum Labels, doesn’t provide any true data, but it does have another label, which suggests they were into the retailing of Jamaican-style rums which makes them an importer and blender, and the whole Spanish Town thing is just atmosphere and a cool label design but held no real truth (which is a shame, but okay…)

The company hails from the Catalan town of San Fructuosa de Bages (officially named Sant Fruitós de Bages), just to the north of Barcelona and the industrial estate of Manresa immediately to its west; wine has been made there for centuries. The Costa & Montserrat company refers to a famous Benedictine monastery of that name, built on a mountain nearby 1 However, that aside, what we have is the founding of the company in 1840, which made brandy in the early 20th century, and also fruit liqueurs in the late 1970s. I think it still exists, but under some other name I was unable to trace, and if it does, it’s not making rums any longer.

Colourwhite

StrengthTested at 37.8%

NoseAstringent and sharp. It smells alcoholic (no pun intended), speaking more of raw ethanol than the easy lightness of a finely blended white cocktail rum. The puling strength is partly responsible for that of course. Also some rubber, minerally notes, green peas from a can, watermelon and a touch of sugar water.

PalateSurprisingly there’s some brine here, again those canned peas (or, to be more precise, the water from that can), vague light sweet fruits such as papaya, watermelon and pears, but all very lacklustre, very much in the background. It’s like a dumbed down, weakly flavoured, underproofed vodka.

FinishAlmost nonexistent, really. Light sugar water, no burn, no tickle, no real taste.

ThoughtsIf the intention of the label is to point towards Jamaica, I assure you that sampling it dispels any romantic notions that somehow I had picked up an undreamed-of pot-still Rum from the Cocktail Age. No such luck. It lacks strength, it lacks taste, it lacks any identifying characteristics of country or terroire, and is best seen as a pre-21st-century-Renaissance historical artefact that sheds light on rum’s development over the decades, rather than some kind of distant classic from a long vanished era. There’s a reason why it only fetched £31 on that auction. It’s a historian’s rum, not one for the bar crowd or connoisseurs of unappreciated rum, or even speculators.

(65/100) ⭐½

Sep 152023
 

Rumaniacs Review R-158 | #1025

Most people in the UK are familiar with the Woods brand and the rise of online auctions over the last years spread knowledge further, so it’s become reasonably common knowledge that Woods was founded in 1887 and bought by William Grant & Sons from Diageo in 2002 along with OVD and Vat 19. However, Diageo’s ownership seems to have been rather recentthey acquired the Woods brand from Seagram in 2000 when that company merged with Vivendi and divested some of its properties.

1955 Advertisement for Wood’s Old Charlie

Seagram’s acquisition of Woods was much earlier, though: there is a reference that in during the Second World War, Seagram “imported rum from Puerto Rico and Jamaica, which led to the purchase of distilleries in the Caribbean that produced Captain Morgan, Myers’s, Wood’s and Trelawny rums.” This is probably Longpond and Clarendon in Jamaica (the Puerto Rico operations are outside the scope of this article); and a 2009 paper by Graham Taylor notes that “Between 1952 and 1956, Sherriff & Co. of Jamaica, Wood & Co., Ltd., Robert Legge & Co., Ltd., and Myers Rum Co., Ltd., of Nassau were all added to the Seagram empire.”

Whoever owned it and whether a company favoured Jamaica or Guyana for the releases, Wood’s remains a successful brand on sale to this daysupposedly still using the original recipe for Navy rum (which is unlikely, but ok, that’s marketing for you). For the most part they have acted as merchant bottlers, blending and bottling rums from the British Caribbean, primarily Jamaica and Guyanathe current Old Navy Rum is all Guyana, for example while there is no sign of a Jamaicaand vacillated between 40% and 57% ABV over the decades, depending on what they were making.

Not much has changed since I first wrote about Woods 100 Navy Rum ten years agothe site remains a receptacle of no-information. We have no sense of who the movers and shakers of the original company were, what other rums they made, how the labels changed over the years, the different bottlings, the heritage, the history, the 2002 sale, nothing. And to add insult to injury, there’s not even a mention of the Old Charlie rum, let alone who he was, and nowadays, this version is neither made nor listed on the website. Stuff like this makes me despair for the next generation of rum writers and researchers.

ColourAmber

Strength – 70° Proof / 40% ABV

NoseSolid aromas here…but initially quite peculiar. Peeling wallpaper, tatty paper, cardboard and old books in the bookshelves of back alley second hand bookstores where you might find a first edition of Rums of the Eastern Caribbean gathering dust. Chocolate, vanilla, coffee, brine, cream puffs, ginger bread cookies, lemon meringue pie…a sort of olfactory dessert table, accompanied by enough faux leather to outfit a bunch of wannabe hoods doing a doo-whop on the corner. Or maybe Adam West just flew by in new rubber threads, who knowsthe rum is old, it could be anything

PalateNot bad. Iodine, ethanol, acetone, all burning off fast. Some licorice (rather light), caramel, vanilla, toffee, all the usual that suggests something of a nascent Appleton from Ago but which remains hard to define precisely. Brine, hot black tea, fish oil, olives. It’s not very sweet, rather more like tart. Nuts and too-old, too-strong, too-bitter percolated coffee, yet for all that, I liked it.

FinishShort. Nothing special here, a recap at best. Dry, some ripe fruits, raisins, chocolate, coffee.

ThoughtsIt’s okay. A lot of muskiness, a sort of dry spiciness, not so much in the funk department. It’s hard to pinpoint the rums origin as Jamaican beyond doubt (although there’s no real reason to) because the crisp clarity of today’s funky island rums which we have learned to grade so well, is missingand so to say which estate distillery made it, or even that it’s Jamaican at all, is harder than it appears. Still, the general profile of the rum remains consistent with others from the brand I’ve sampled over the years, and if auction sites come up with these older 1970s and 1960s and earlier Woods rums, I’d buy them on general principles, and not just for the history.

(82/100) ⭐⭐⭐½


Other Notes

  • My thanks and deep appreciation to Nicolai Wachmann who sent me the sample, knowing of my love and interest in older and almost forgotten rums.
  • The exact dating and bottling of the rum is unclear. Given the source, I think 1970s is a reasonable estimatea bottle from the 1960s strikes me as being too rare on the secondary market and by the late 1970s the ° Proof symbol was replaced by % ABV.
  • Age is unknown, still unknown, estate/distillery is unconfirmed to be (possibly) Long Pond or Clarendon.
Aug 222023
 

Rumaniacs Review #R-157 | #1019

Somehow, in all this time of reviewing rums from around the world, from around Barbados, and from within the Foursquare oeuvre, I never got around to looking at the Doorly’s “Macaw” white rum. Not the new 40% 3YO and its 47% ABV sibling which is in line with the redesigned and now-consistently labelled range as it currently exists (3YO, 5YO, 8YO, XO, 12YO and 14YO, and if this piques your curiosity just head over to Alex’s excellent vertical review of the lot) but the rather older and more venerable one at 40% and a sky blue label. Maybe it’s just in time, because it’s now been quietly discontinued.

Note the care with which I define the rum: in spite of several online references to it, it is not, as sometimes described, a three year old rum, but a blended NAS (no age statement) workhorse of the bar industry that goes back a fair bit. It is a mix of various pot-column distillates some of which (according to Richard Seale, who was as forthcoming as ever) are in the three-years-or-so age range, but often with a jot of something older for oomph.

In a reorganisation of the Doorly’s line a few years ago, the idea was to replace this with a true 3YO and beef up the proof a bit; what ended up happening was that the 40% proved so durable and popular that the 3YO was released in two strengths, the standard and the now main edition, the 47% (no other rum of the line has this double release as far as I know)…and each of those is slightly different from the other one in terms of its blend profile. That, however, left the older Macaw as the rum that got overtaken by the times, as the light, inoffensive white rum style pioneered by the Bat became less popular, and more muscular and distinctive whites began to climb in favour. It’s a rum that if you like it you need not necessarily fear of running out any time soon, as it still remains reasonably available (as of this writing in 2023)…but a stock-up might not be a bad idea.

ColourWhite

Strength – 40%

NoseQuite soft and easy, like a cream soda or rock-shandy soda and a whiff of vanilla. A little strawberry bubble gum. Quite clean, though somewhat alcoholically sharp at the inception. Some mild glue and acetones and white fruits.

PalateAgain, that cream soda like taste, light fruits, cucumbers, melons, papaya and maybe a ripe pear or two. Freshly grated and still damp coconut shavings, vanilla, bananas, an interesting melange of soft and sharp. Could be stronger.

FinishFaint and short and easy. Mostly vanilla, sugar water and some mild fruitiness.

ThoughtsThe Macaw remains what it always was: a mixing white rum from yesteryear that actually shows some character, and a profile more than just stuck in neutral. It shows what could have been done by all those bland and anonymous rum producers who slavishly aped Bacardi in the previous century, had they possessed some courage. I’m not a complete fan of the rum, but when compared against so many bland blends that characterised the periodsoulless, tasteless, flavourless, characterlessit bloody well shines in comparison.

(#1019)(76/100) ⭐⭐⭐


Other notes

  • Alex Sandu of the Rum Barrel blog met up with me in Berlin after this year’s rumfest, and we had a private tasting session where he very kindly brought this along.
Aug 142023
 

Rumaniacs Review #R-156 | 1017

ABC Distillers is not a distillery of any kind, but a brand of rums still being made (with different labels), on behalf of the ABC Fine Wines and Spirits liquor chain in Florida, brought to life by Florida Distillers (no direct connection, just a commercial one), and in this case dating back to the seventies and eighties.

ABC is a chain founded in Orlando just after Prohibition ended, in 1936 — originally it was a series of bar-and-lounge establishments named after its founder (Jack Holloway) but seeing the opportunities and lesser risks of the retail trade, switched over to liquor retail shops, and renamed itself ABC so it would always be first in the yellow pages. Nowadays ABC has over a hundred stores around Florida and has expanded into all sorts of other businesses. This particular rum we’re looking at today was made by Florida Distillers’ facility in Auburndale, but whether modern variations continue this association is unknown.

Florida Distillersone of the largest distilleries in Florida you probably never heard ofare the makers of the Ron Carlos brand and Florida Old Reserve Rum, as well as manufacturing the Noxx and Dunn 2-4-5 rum we’ve touched on before, and clearly have fully embraced the “more is better” philosophy of rum making, since nothing they produce is particularly interesting…but they sure make a lot of it, and not just for themselves. They have several distilleries churning out both industrial and commercial alcohol products and act as blenders for smaller companies who want to make use of their output and expertise.

ColourPale yellow

Strength – 40% ABV

NoseGentle, mild and floral, slightly sweet and in no hurry to get anywhere or do anything. It’s quite delicate, with some light peaches and apricots, pears and a bright line of red grapefruit and vanilla running through everything

PalateHere it goes to earn its sobriquet of “Extra Light and Dry”or tries to, for it’s astringent and blade-sharp, but lacking any kind of real dryness, and tastes more like a boosted cheap zinfandel. Slight brininess, a fruit or two, and overall it’s nothing really special. It’s too light to make a real statement, even in a mix.

FinishSurprisingly long and ultimately bland. One can taste some faint and vague florals and white fruit, and that’s it.

ThoughtsBy modern standard it falls down flat, of course. Even standard strength rums today have a profile that tries to be more than just a flavourless alcohol delivery system for a cocktail of some kind, as this one is. It’s something of a shame so many US brands even back then did nothing but try to copy that light Bacardi style instead of forging new paths, but that’s Bacardi’s legacy for you.

(73/100)

Jul 032023
 

Rumaniacs Review R-155 | 1010

By now we’ve looked at Hana Bay and its other incarnations like Whaler’s and Spirit of Hawaii from Hawaiian Distillers a few times (here, here, here, and here) and there’s nothing new to say abut it. It is no longer being made and the company bio is brief.

Hawaiian Distillers made Hana Bay rum from around the 1980s forwards and in 2002 it switched to being made in Kentucky by the brand owners at the time, Heaven Hill, who had acquired the brand from the Levecke Corporation in that year…though they may have just tossed it on the scrap heap, since I can’t find much that says it was made into the new century by them.

However, Hana and Whaler’s returned to Hawaii…Maui specifically, where Hali’imaile was founded in 2010 by a branch of the Levecke family and has its premises…I’ve heard they began making rum again in around 2014. Although the sugar industry, family connections and tropical climate would suggest it, rum is not actually their focus there – whisky, vodka and gin are, which is probably why their distillery makes rums of zero distinction. Hali’imaile’s claim to fame is to have worked to develop Sammy Hager’s Beach Bar rum, but that’s hardly an endorsement of the other rums they make and it’s been suggested that the Hana Bay wasn’t even made on Maui anymore. They don’t bother saying much about any rum on their website which may be an implicit statement about it, or simple embarrassment.

This rum is different from the Original Hana Premium (R-144) in that it is a white, with all that meant before (slight ageing then ruthlessly filtered to colourless blandness). So it lacks that pale hay colour of the Original, and the label is also not gold-edged but-silver edged, a sort of subliminal messaging as to what it is, if one is colour blind or too drunk to pay attention.

Strength – 40%

ColourWhite

Label NotesSilver edging (not gold), different medals from “Premium Rum”

NoseWeak, wispy and thin. Acetones, pears, sugar water, yet mostly the sense one gets is of bitterly astringent alcohol. Some nail polish and the smell of plastic film stretched over new furniture.

PalateIt’s a rum with some bite. White fruits, sugar water, vanilla, coconut shavings. There’s an odd touch of brine here and there, but mostly one strains to find much beyond alcohol

FinishNeutral spirit burn. One could as easily be tasting vodka with some added elements that remain difficult to identify

ThoughtsYou can probably get more out of the nose and the taste if you have it first thing in the morning (as I did, to taste it for this review without anything getting in the way). That said, who would want to? There’s too little even with that, to make a sip worthwhile. Best to dunk it into a personal (or indifferent) cocktail experiment where you don’t want to waste a good (or even a real) rum.

(70/100)⭐⭐

 

Jun 162023
 

Rumaniacs Review #154 | 1006

In this series of Rumaniacs reviews (R-149 to R-154) we’ve been looking at a set of Bacardi rums from the 1970s to the 1990s that were all part of a small collection I picked up, spanning three decades and made in Mexico and Puerto Ricothey display something of what rums from that bygone era was like, and in this final review I’ll sum up what few observations that can be made.


PreambleThe Select is a successor to the venerable “Black” or “Black Label” or “Premium Black.” Some of these labels were retired in the 1990s, although it would appear that some continued to be made concurrently for a while, and labelled as such in separate markets (a new version of the Black was reintroduced in 2014 in the UK, for example, similar to the one I reviewed back in 2010). The Select was aged for around four years and also made in charred barrels like the Dark editions then were, and the Cuatro is now; and while a search around the online shops shows it remains sporadically available (Rum Ratings has recent commentaries on it), it has definitely been discontinued and folded into the Carta Negra rebrand. The exact date is a little trickythe last reviews and commentary online about it seem to all date from purchases made pre-2010, and if neither the Rum Howler or I have it in our early reviews then it’s a fair bet that by the turn of the first decade, the Select was dead and gone.

Strength – 40%

ColourDark Gold

Label NotesProduced by Bacardi Corp. San Juan, Puerto Rico

NoseHoney, caramel, coffee, chocolate, toffee, nuts, a reasonable helping of dried fruits. Raisins, prunes, dates. Licorice and some woodsy notes, quite nice. Could hold its own in today’s world and one can see the iterations of the Black come together into something slightly newer, and incrementally better.

PalateAlso quite good compared to others. Coats the mouth nicely with brine, caramel, coffee, mocha, nougat and some almonds. Bitter chocolate, smoke, leather and honey. One thing I liked about it was that vague sense of the plastic and leather and vinyl of a cheap mid range new car owned by Leisure Suit Larry. It’s not entirely successful but does add a little character, which too many Bacardis don’t have at all.

FinishShort, warm and breathy. Mostly brown sugar and caramel with the slightest nudge of lemon zest.

ThoughtsOne wonders if giving it a score of 80 (which it deserves) is damning it with faint praise. but after so many of these Bacardis I really gotta ask, is too much to hope for something more? The rum is well done and it’s the best of the lot, but really, I was left wanting a larger helping of the potential this suggested it had, but never delivered.

For that, I think I have to go either further back, or into the modern era.

(80/100) ⭐⭐⭐


OpinionSumming Up Six Bacardis

Bacardi has always hewed to the middle of the low end road and focused on their core competency of making their various blends, until recently when they started putting out rums with real age statements; the Ocho and Diez are quite capable near-sipping rum experiences, for example. Even the 16YO is beginning to expand the range of the Bat’s capabilities into the high end, though few reviewers have anything good to say about the brand as a whole, or much to say about the company’s rums at all (which I think is a mistake).

These six early rums (and some others I’ve looked at over the years) make it clear why Bacardi has the reputation it doesor lacks one. Unlike most major companies, whose rums from forty or fifty years ago were distinct, unique and often fascinating essays in the craft, and which gradually moved towards a more approachable middle, with Bacardi the opposite seems to be the case. Their earlier rums from the 1970s to early 2000s were mostly uninspiring, flat, mild, not-that-tasty mixing agents which barely moved the needle in a cocktail’s taste (often they were adjuncts to the fruit and mixes) and certainly never induced as much as a quiver in people’s minds as sipping rums. They were made that way and they stayed that way

And that was the (mildly) aged rumsthe white rums were worse. Compared to today’s robust and muscular white unaged Blutos from anywhere on the planet, Bacardi’s whites, never mind their title of “Superior” were and are picking up footprints, and considered mostly filtered anonymous crap, closer to vodkas then real rums. Few have anything good to say about them, and almost no writer I know of has ever bothered to run them through the wringer.

The characteristics these six rums demonstrate, then, are not new phenomena but have been so for a long time. “You got to go back a lot further than the 1970s to find a decent Bacardi, “ remarked Richard Seale when he read one of these mini retrospectives. I have taken his implied advice and started sourcing the oldest Bacardis I can find from pre-1970s era sales, so one dayhopefully not too far from nowI can provide another retrospective of six more from even further back, to either prove or disprove the assertion.

But that’s going into the past. As I noted above, as the years moved onand as the retrospectives’ incrementally improving scores suggestedthe mainstream Bacardi rums actually started getting better. The Select was quite nice, I thought, and today’s Carta Negra, aged editions, and even the Facundo and Single Cane series, show a company that is slowly, incrementally, even reluctantly, branching out into profiles that are more interesting, and into areas others have colonised but which perhaps may now profitably be copied. We may be living through an era which future writers will see as the renaissance of the house’s reputation for real quality, not because they’re the only ones making any (as they were back in the day), but because they really have improved…however marginally.


Supplementary Reading

I consulted some books regarding Bacardi’s background to prepare for this addendum, as well as search for bottling and labelling history (mostly without success). There’s no shortage of the history, but not a whole lot about labelling or brandingand company websites are almost universally silent about this kind of thing. Matt Pietrek’s recently published book Modern Caribbean Rumwhich will surely go down as one of the most useful and indispensable rum reference works of our timehelped a little, and I enjoyed the historical works of Bacardi and the Long Fight for Cuba (Tom Gjelten) and The Rise of Bacardi: From Cuban Rum to a Global Empire (Jorge Del Rosal)…that said, not much on the evolution of their blends and brands and labels.

Dr. Sneermouth’s dismissal aside, Google image searches did help, as did that great Czech site Peter’s Rum labels. Older reviewers from Ago, whose names and sites few now recall, also fleshed out some plot points of the short series: The Pirate King wrote an undated but surely pre-2008 review of the Select; and so did El Machete, in 2007, when he penned a very unfavourable opinion on it. The Fat Rum Pirate wrote a small piece on the Bacardi Black in 2014, as did I back in 2010. It’s from reading and dating such reviews that some information can be gleaned, but even here, there are limitswhich of course is why the Rumaniacs exists to begin with.


 

Jun 142023
 

Rumaniacs Review #153 | 1005

In this series of Rumaniacs reviews (R-149 to R-154) we’re looking at a set of Bacardis from the 1970s to the 1990s that were all part of a small collection I picked up, spanning three decades and made in Mexico and Puerto Ricothey display something of what rums from that bygone era was like, and the final review will have a series of notes summing up what few conclusions we may be able to draw.


Although some online references to the rum suggest a 1990s dating, the “Premium Black” is older, introduced much earlier: it was already a fixture by the mid 1980s. The diagonal red label design was discontinued in 1980, but let’s be conservative and give it something of a window around that date.

The Blackor more precisely, the ‘dark rumstyle it representedseems to have gone through a number of changes over the years as its makers appeared not to know what to do with it (except maybe find a dark rum mixer for people to play with): it was variously called Ron Superior Premium Black, simplyBlack”, Carta Negra, Superior Dark, issued at anywhere between 37% to 40%, and in all cases the dark colour was advertised as being imparted by heavily charred barrels, and, more recently, by caramel colouring.

Nowhere is the age mentioned, which seems to be a thing with Bacardi until a few years agoperhaps because they blended like crazy, NAS was fine and they never felt it to be necessary until they twigged onto to the potential value of a real age statement when the 8 YO became a big seller. In the absence of anything better I’ll suggest that it’s a youngish blend of rums under five years old, but more than that I wouldn’t venture.

Strength – 40%

ColourDark Gold

Label NotesProduced by Bacardi Corp. San Juan, Puerto Rico

NoseVery nice. Say what you will about The Bat (and a lot has been), their low end rums are consistently of better than average quality for their (heavily and illegally subsidised) prices. The nose is quite good, here: Danish cookies, caramel, toffee, honey, all the hits, plus vanilla and coconut shavings. Citrus, coffee, well polished leather…nice, if not new.

PalateSweet, smooth and war. Again, little that we have not already tried. Caramel, toffee, salt butter, vanilla ice cream, a squirt of lemon juice. Traces of flowers and honey trail behind all this.

FinishShort, warm, aromatic. Pipe tobacco, florals, toffee and vanilla

ThoughtsOverall it’s nice and better than the four we’ve reviewed thus far. So what? It’s being damned with faint praise, is all. After it edges towards a more intriguing profile and the tantalising sense of something new, it retreats: one is therefore left with a sense of frustrated disappointment, at a rum which had potential and then returned to the safety of what was known. Too bad.

(78/100) ⭐⭐⭐

Jun 122023
 

Rumaniacs Review #152 | 1004

In this series of Rumaniacs reviews (R-149 to R-154) we’re looking at a set of Bacardis from the 1970s to the 1990s that were all part of a small collection I picked up, spanning three decades and made in Mexico and Puerto Ricothey display something of what rums from that bygone era was like, and the final review will have a series of notes summing up what few conclusions we may be able to draw.

The antecedents of the Bacardi Añejoa word simply meaning “aged” in Spanishare the same as the Carta Blanca we looked at in R-150. Made in the Mexican facility at Tultitlan, it likely predated the 1980s by which time all units of measure went fully metric for sale in the US market. However, the ubiquity and long history of production of any aged rums from the company (I looked at a 6 YO 1980s Anejo from Puerto Rico some years ago, for example) make that dating tricky at best. It is likely no longer in production, mind you: the Añejo moniker was applied to the four year old Cuatro in 2020, the strength was beefed up a mite, and you can’t find the old Añejo listed on Bacardi’s websitethat said, the volumes of this rum that were on the market were so great it’s not unlikely one can still find them to this day, from any era.

As with most Bacardi entry level ronswhich this undoubtedly wasit’s column still, molasses based and lightly aged. Back in 2019 when Wes reviewed one of thesealso at 38% but noted as being “original formula” which mine conspicuously lackshe remarked that his bottle surely predated a 2015 label switch based on what else he could see lon the shelves, and it was possibly around 3 years old, which I think is about right.

Strength – 38%

ColourGold

Label NotesTultitlan Edo. de Mexico. 38° G.L.

NoseThere’s a bit more going on here than the lower strength would suggest, a sort of low grade pungency quite unexpected for a 38% rum. Perhaps that’s because it’s actually 40% according to my hydrometer. Some light salted caramel, fruit, florals, raisins, vanilla, and some wet coconut shavings. Also black tea, salted butter and a touch oif citrus. Nothing really special here: the aroma simply suggest a well assembled product.

PalateA rather restrained, yet still reasonably pungent mix of linseed oil on wood, furniture polish, well-oiled leather, caramel, honey and citrus. If you pressed me I’d suggest some black pepper and ginger notes, but they’re so faint it may just be reaching.

FinishShort, peppery, caramel and unsweetened mauby, some honey and vanilla.

ThoughtsCompared to the rather poor showing of the three we’ve already seen dating back from around the same time period, this is a bit better. Still a mixer and still not a fancy upscale product, but I started warming up to Bacardi again after trying this and seeing they were not all milquetoast and moonbeams masquerading as something more muscular.

(78/100) ⭐⭐⭐

Jun 092023
 

Rumaniacs Review #151 | 1003

This series of Rumaniacs reviews (R-149 to R-154) is a set of Bacardis from the 1970s to the 1990s that were all part of a small collection I picked up, spanning three decades and made in Mexico and Puerto Ricothey display something of what rums from that bygone era was like, and the final review will have a series of notes summing up what few conclusions we may be able to draw.


Bacardi’s Gold rum (in all its iterations) is one of the oldest continuously made rums in existence, dating back to the 1890s or beforein fact it may have been one of the original rums made by Facundo Bacadi in the 1860s. By 1892 it was so well regarded that Spain’s King Alfonse XIII allowed the use of the royal coat of arms by Bacardi as a tribute to itand it’s adorned Bacardi labels ever since, even if the name of the rum has seen some evolution.

The age is indeterminateI’ll suggest 1-2 years, which is consistent with today’s Golds. A mixing agent, not anything even remotely premium. It’s meant for cocktails and is a column still blend.

A coarse dating of production starts at 1959-2000 based on the logo design; the use of both metric and imperial units narrows this down to the late 1970s or early 1980s (the USA made metric mandatory for spirits labels in the mid 1970s, and there was an extended period when both units were used). An Anejo version of the Reserve was released in 1981, which of course means this one existed already by that time.

Strength – 40%

ColourGold

Label NotesPuerto Rican Rum

NoseHoney, caramel, toffee, light citrus, the vaguest sense of saline. All the usual suspects are in the lineup, feeling washed up and past their prime. Light and easy, the rum actually smells weaker than its advertised strength: thin, watery and alcoholic.

PalateDry, warm, slightly spicy, lacks the courage to bite you. Most of what little was in the nose repeats here in a more watery form. Honey, nougat, toffee, vanilla, coconut shavings. Some leather and smoke, maybe, it’s gone too fast to tell.

FinishHere now, gone a second later. Dry, a bit woody, hardly any taste at all.

ThoughtsThis rum is about as expected. Light, sweetish Caribbean Spanish-style rum of little distinction, and could be the entry level low-aged candidate starter kit from just about anywhere in latin or South America (except maybe Brazil, Guyana or Suriname). Sorry, but it’s quite anonymous and forgettableeven today’s edition has somewhat more character. Nothing to report here, then.

(72/100)

Jun 072023
 

Rumaniacs Review #150 | 1002

This series of Rumaniacs reviews (R-149 to R-154) we’ll be looking at over the next week or so, is a set of Bacardis from the 1970s to the 1990s that were all part of a small collection I picked up, spanning three decades and made in Mexico and Puerto Ricothey display something of what rums from that bygone era was like, and the final review will have a series of notes summing up what few conclusions we may be able to draw.

Dating this one was interesting. The Legendario Carta Blanca brand (sometimes just called Carta Blanca) has been made since at least the 1920s, and it takes a detailed look at the label, place of make and the changes in the bat logo to establish a rough estimate of when it was made. Here we know that the bottom line has to be 1961 since that was when the Tultitlan factory in Mexico was completed and in 2006 the name Carta Blanca was globally discontinued. Too, the bat logo on this bottle was changed in 2002, so…

One collector suggested it was perhaps made in the 1990s but I tracked down a label precisely matching this one that seemed, with the notes I have from the seller, to place it more conclusively from the 1970s, and so unless someone has better information, I’ll leave it there (note that the labels changed almost not at all during those decades).

The Legendario Carta Blanca is a blend of light and heavy bodied rums, aged between one and two years then charcoal filtered to remove the colourit is therefore a direct descendant of the original rum Bacardi made in the 19th century, which established the brand. Nowadays, it’s been rebranded, and is called the Superior.

Strength – 40%

ColourWhite

Label Notes“Carta Blanca”, “Tultitlan Edo. De Mexico”

NoseAlmost nothing here, less than the 1970s Superior we looked at before (R-149), and that one, while decent, was no standout. Starts off with some brine and olives, to the point where we feel some mescal has sneaked its way in here (very much like the Limitada Oaxaca, just weaker). Noy sweet at alloily, slightly meaty, opens up into some nice cherries and flowers.

PalateBy the time we get to taste, the brine is starting to disappear and the rum transforms into something sweeter, lighter with a bit of light fruits (pears, red cashews), sugar water and very light melons and citrus, though you have to strain to get that much/

FinishA little sharp, briny, the slightest bite of some woodiness, coconuts shavings.

ThoughtsThis one might benefit from some time and patience, because it develops better once left to open for a while. That said, nailing it down is not easy because it’s faint enough that the flavours kind of run together into a miscellaneous mishmash. Disappointing.

(73/100)


Other Notes

  • The city of Tultitlan’s name shows it’s a very old part of Mexico (the name is Toltec). It is now a northern suburb of Mexico City and was built by a famous firm of architects Ludwig Mies van der Rohe and Felix Candela between 1958 and 1961 (van der Rohe designed the corporate Office Building, and Felix Candela designed bottling plant and distillery cellars). The fact that it was constructed so long ago suggests that the family was already expanding (and hedging its bets) way before they were exiled from Cuba after the Revolution.
Jun 052023
 

Rumaniacs Review #149 | 1001

This series of Rumaniacs reviews (R-149 to R-154) we’ll be looking at over the next week or two, is a set of Bacardis from the 1970s to the 1990s that were all part of a small collection I picked up, spanning three decades, and made in Mexico and Puerto Ricothey display something of what rums from that bygone era was like, and the final review will have a series of notes summing up what few conclusions we may be able to draw.

This Bacardi Superior noted as beingSilver Labelis the doddering uncle of the set. The label refers to an 80 proof 1/10 pint white rum, which suggests the pre-1980 dating after which ABV and a metric system common (in the USA) – the rum of that title continued to be made until the 1980s after which it just became Ron Bacardi Superior. Puerto Rico is where the facilities of the company are headquartered, of course, so there’s little to be gathered here. It’s entirely possible that it goes back even to the 1960ssomething about the label just suggests that dating and I’ve seen a similar one from 1963 – but for now let’s stick with a more conservative estimate.

It’s not a stretch to infer some fairly basic facts about the Silver Label Superior: it’s probably (but very likely) lightly aged, say a year or two; column still; and filtered. Beyond that we’re guessing. Still, even from those minimal data points, a pretty decent rum was constructed so let’s go and find out what it samples like.

Strength – 40%

ColourWhite

Label Notes“Silver Label”, Made in Puerto Rico

NoseWeak and thin, mostly just alcohol fumes, sweet light and reeking faintly of bananas, Some slight saltiness, acetones, bitter black tea and a few ripe cherries. There’s a clean sort of lightness to it, like laundry powder.

PalateInteresting: briny and with olives right at the start; also some very delicate and yet distinct aromas of flowers. Some fanta, 7-up and tart yoghurt, the vague sourness of gooseberries and unripe soursop, papaya and green mangoes.

FinishAgain, interesting, i that it lasts a fair bit. Nothing new reallysome light fruits, pears and watermelons, a dusting of acetones and brine. Overall, it’s thin gruel and slim pickings.

ThoughtsAlthough most of these early Bacardi’s (especially the blancas) don’t usually do much for me, I have to admit being surprised with the overall worth of this older one. There are some characterful notes which if left untamed could be unpleasant: here the easy sweetness carries it past any serious problems and it comes out as quite a decent rum in its own right. Original and groundbreaking it’s not, and certainly not a standoutbut it is nice.

(76/100)

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 pouchI 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 brandstill popular after all these yearsis 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%

ColourGold

NoseNothing excessive or overly sharp. Subtle dusty and cereal-y aromas start the ball rolling. Pleasantthough rather restrainednotes of honey, chocolate, nuts, almonds and molasses, More piquant fruits enter the aromas after some minutes, mostly cherries, bananas and overripe soft apples.

PalateIt’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

FinishWeak, short, faint, is there and gone too quickly to make itself felt. Disappointing.

ThoughtsBy now I’ve had enough rums from South America, and from that era, to be unsurprised at how bland the experience istheir 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 nowone 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

Apr 212023
 

Rumaniacs Review R-147 | 0990

After an hours-long tasting session of old rums from the seventies and eighties that were straining to reach the pinnacle of their mediocrity (and mostly failing), there were few surprises left when I came to the another one of the Hawaiian Distillers’ rums called Whalers.

For those who are curious there is some background in the other “Original Dark” review, the Hana Bay entry, as well as that of the Spirit of Hawaii: all of these brands were made by the same company, and although Hawaiian Distillers no longer exists, the brand of Whalers does and is nowadays made (with the same enthusiastically uninspiring indifference as before) by Hali’imaile Distilling Company. As to the term Whaler’s, it supposedly hearkens back to New England sailors who hung around Hawaii when whaling was a thing in the 1800s, which is about as romantic a story as that of pirates in the Caribbean and their cutlasses, grog and yo-ho-hos.

The rum is so similar to its red labelled cousin that it may actually be the sameseparated only by a different year of make, a tweaked blend, or a different market in which it was sold. It’s hard to tell these days since records are scant. But it’s the same strength, practically the same colour, and equally hard to dateI think the late 1970s / early 1980s remains a good estimate, though the actual ageing is a complete unknown. If any full sized bottles remain in existence, they can only be in collections like Luca Gargano’s, Mr. Remsburg’s, the Burrs, or in some forgotten attic somewhere in the US waiting for someone to inherit it.

Strength – 40%

ColourDark brown-red

NoseThin but there’s stuff there: cranberries, red grapefruit, brown sugar, molasses, cherries in syrup. Also that same wet-earth loamy sense of woodland moss and forest glades after a rain that I had with the red label variant. And, finally, the marching armies of vanilla. A lot of it. One is merely surprisedif gratefulthat so much stuff came through before it got taken over. It does, as a matter of interest, take some effort to tease out notes of this kind because it comes from a time when light blends were the thing, not stronger, heavier, pot still signatures.

PalateThe vanilla is there from the get-go, if less intensely. Really faint notes of licorice, caramel, molasses, coconut shavings, a touch of brine. Honestly, the rum is really not quite a fail, largely because there is no untoward blast of sugar to dampen the few sensations that do make it through to be sensed and noted but the effort it takes to get coherent tastes out of this thing almost defeats the purpose of drinking it.

FinishLongish, soft, easy. Molasses, caramel, brown sugar. Thin, weak,

ThoughtsI wasn’t expecting a whole lot and was rewarded for that with a bit less. It’s nothing special, breathy, light, easy hot-weather drinking. It’s pointless to have the Whalers neat, so any simple island mix is just fine and even there you would hardly taste the rum itself. I tried the samples first thing in the morning when the palate was still freshwhich is how I picked apart as much as I didand on that level it’s okay. But just as it is made with what seems like careless indifference, it excites no more than that in its turn. Name aside, history aside, it’s about as forgettable a brand as those local rums I see in Canadian supermarket annexes nowadays.

(73/100) ⭐⭐½

Mar 302023
 

Rumaniacs Review #146 | R-0985

This is one of those rare instances where the subject is not some dusty old find from Ago with dust flaking from its shoulders, but a relatively recent bottling; and rather more than less is known about the rum, because in this instance, not only did I have the bottle in my grubby little paws, but happily it was also sporting a quite informative label. Oh, and it was a great Guyanese rum to boot. Those who bought one are surely happy they did so, or should be.

This was an independent bottling done for the Danish spirits shop Juuls (an establishment I heartily recommend for its selections and expertise, though I’ve not been fortunate enough to set foot inside it myself) by the Scottish distiller and blender Ian Macleod. IM is a small company set up in 1933 in the small town of Broxburn, just slightly west of Edinburgh, and they were pretty much in the whisky blending game. This changed in 1993, when they acquired a gin making concern, but the real forays into rum came in 1996 with the acquisition of Trawlers and Watson’s rum brands (Watson’s being primarily Guyana rum, while Trawlers being a blend of Guyana and Barbados).

Occasionally the company indulged itself with some special rum bottlings, though you would be hard pressed to find out much about any of them, and even Rum-X only has a couple. This one was a special order for Juuls, bottled in 2015 from a single cask yielding 241 bottles at 57.8%. What does the “No. 34” mean? It’s the cask number (not the series number, so those looking for Nos. 1-33 can stop their search), and theDiamond of Frederiksbergis a nod to the city where Juuls is found and the Guyanese distillery of origin. Rums of this kind were not and are not a staple of Ian Macleod’s outputwhen doing rums at all they stick with Trawler and Watsons, or make cheap underproof Jamaican’s via the Lang’s brand or undisclosed cheaper blends under the King Robert II label. Single casks like this are a very occasional one-off or special order which is why I feel ok placing it in the Rumaniacs section.

Strength – 57.8%

ColourRed-amber

NoseLight and sweet, with wax and brine and esters. The fruits that emerge are mostly from the dark and lush side: plums, dates, prunes for the most part. Also brown sugar, molasses, coffee, unsweetened chocolate and vanilla; with water and after opening up it becomes rather more tannic and oak-forward with a few background licorice notes, and the whole remains quite well done and inviting.

PalateSharp and hot, yet well controlled. Medium sweet with molasses, stewed apples, toffee, vanilla, sweet cardamom rice drizzled with hot caramel. Not precisely a riot of complexity, just sure footed and really tasty. Some raisins, more dark fruits, licorice, coffee, and this is where I would suggest there’s definitely some Port Mourant pot still juice in here.

FinishMedium, warm, sweetish and spicy with vanilla, cinnamon, cumin, cardamom and caramel. The molasses and licorice take a back seat, and it’s actually something of a shame the experience is over so quickly.

ThoughtsAlthough the label says “Diamond,” any reasonably knowledgeable rum guy knows this is kind of meaningless since all the stills in Guyana are now located at the estate of that name, and especially with the older rums, care has to be taken assigning a rum just to “Diamond”. I think this is probably a Port Mourant rum, though it could as easily be from Versaillesthe richness bends me more to the former, however.

Whichever still made it, it’s a quiet stunner of a rum and it’s a shame Ian Macleod never continued mining this vein and instead went mass market. Rums like this from so recent a time are a rarity (most of this quality are from further back in time, or much older) and its my regret that although I had a great time trying it with my Danish friends and even have a sample squirrelled away, there aren’t more bottles in circulation for others to enjoy as well.

(89/100) ⭐⭐⭐⭐


Other notes

  • Gregers, who pretends he owns our bottle, gave me the details on the label naming convention, as well as trotting the rum out of his stash for me to try. Thanks!
  • Only one bottle ever came up for auction of late and that was here for £112 in May 2022; another Diamond, the No. 33, was also on sale that month, and sold for £143, though I’ve heard people opine that it’s not as good as this one. These are the only ones aside from the three on Rum-X (which are not from this series) which I’ve been able to trace.
Mar 162023
 

Rumaniacs Review No.145 | 0981

Whaler’s as a rum brand is still being made after more than half a century, and apparently undeterred by its complete lack of anything resembling real quality, has not only kept the Original Dark Rum recipethe vanilla-bomb that I reviewed way back in 2010but actually expanded the supermarket line of their rums to include a vanilla rum, a white rum, a “topping rum” (whatever that is) and other flavoured variations that comfortably cater to the bottom shelf and are almost guaranteed to make another generation of Americans swear off rum forever.

It is no longer made in Hawaii, if it ever wasat best one could say it may have been a recipe from there; and guesses as to its true origin vary as widely as the USVI, Phillipines, or California (I think it’s just some nameless industrial facility churning out neutral alcohol on contract). The producer, if you recall, is the same outfit that also makes the Hana Bay rum, which has much of the same fanciful background and origin stories and lack of proveable provenance. Still, it does happen occasionally that rums which suck today suck a little less in the old days when they had some people with shine in their eyes and not quite so much cynicism on the factory floor (Captain Morgan is one such) making the rum. So it’s worth trying to see if it was different back in the day when Hawaiian Distilled Products from California was behind the brand.

Colourdark red-brown

Strength – 40%

NoseIt giveth hope. First, red grapefruit and some rancid olive oil, and then all the simple aromas deemed “rum-like” back in the last century come marching in like Christian soldiers. Brown sugar, molasses (just a bit), vanilla (just a lot). It’s not entirely bad though, and also has cherries, damp dark earth, dust and a little plastic.

PalateThe taste taketh hope away. It’s almost all vanilla, alcohol, brown sugar, caramel, licorice. Simple and uncomplicated and at least it goes down easy (that may be whatever sweetening or smoothening agents they added). But there’s not a whole lot beyond that going on.

FinishWarm and firm, it must be conceded. Caramel, anise, coconut shavings, even more vanilla. It’s possible a few citrus notes were there, just too faint to make any kind of statement.

ThoughtsThe rum is the ancestor to simple, dark, uninteresting, ten-buck rums you can find anywhere, often in cheap plastic bottles, and whose only purpose is to deliver a shot of alcohol today that you’ll regret tomorrow. There’s nothing to distinguish it at all, except that there seems to be rather less vanilla in this one than in the one from 2010 (which I tried again just to see). There’s also nothing to mark it as different from another Original Dark Rum from this period, put into a bottle with a greenish label. But I’ll save that “review” for another day.

(73/100) ⭐⭐½


Historical background

Back in the eighties, Whaler’s and Hana Bay were made by Hawaiian Distillers, a Hawaiian corporation that was in business since the 1970s, and was a subsidiary of Hawaiian Distilled Products Co out of Tustin California (and this is what is on the label). Before 1980 it was mainly manufacturing tourist items, including ceramics and specialty Polynesian Liqueurs – it’s defunct now and all traces of it have vanished: only head cases like me actively seek out their rums from yesteryear any longer, and the question as to where exactly the rum was distilled remains unanswered.

In the early 2010s when I first looked at Whaler’s, it was being made in Kentucky by the brand owners at the time, Heaven Hill, who had acquired the brand from the Levecke Corporation in 2002. Some time in the last ten years, Hana and Whaler’s returned to Hawaii…Maui specifically, where Hali’imaile was founded in 2010 by a branch of the Levecke family and has its premises. Surprisingly, given the sugar industry, family connections and tropical climate, rum is not actually their focus – whisky, vodka and gin are, with the distillery also making rums of zero distinction.

As of 2023, Hali’imaile Distilling Company is the distillery of the company’s products, yet their site doesn’t mention Whaler’s, Hana Bay or Mahina rums at all (these are the other brands they own and supposedly make). It may be a contract rum, but nobody really cares enough to find out, including, apparently, not even those who sell it. I’m not surprised.

Feb 272023
 

Rumaniacs Review No. 144 | 0976

In 2023, if you were to google “who makes Hana Bay rum?” you’d get a response that Hali’imaile Distilling Company is the distillery of origin; except if you went to their site, there would be no mention of Hana Bay at all (or Whaler’s and Mahina, the other brands they own and supposedly make). Digging further and you’d see that Hawaiian Distillers out of Honolulu made Hana Bay rum from around the 1980s forwards and in the early 2010s when I first looked at Whaler’s, it was being made in Kentucky by the brand owners at the time, Heaven Hill, who had acquired the brand from the Levecke Corporation in 2002.

Some time in the last ten years, it would seem that the Hana and Whaler’s returned to Hawaii…Maui specifically, where Hali’imaile was founded in 2010 by a branch of the Levecke family and has its premises…I’ve heard they began making arum around 2014. Surprisingly, given the sugar industry, family connections and tropical climate, rum is not actually their focuswhisky, vodka and gin are, with the distillery also making rums of zero distinction. One of their claims to fame is to have worked to develop Sammy Hager’s Beach Bar rum, but that’s hardly an endorsement of the other rums they make and a 2019 article suggested (without attribution) that the rum itself wasn’t even made on Maui anymore, but in the USVI, and then bottled in California; rumours even suggested it was a Philippines rum. Go figure. If that’s true, no wonder they didn’t bother mentioning the product on their website.

But to go back to this bottle and its provenance: back in the eighties, Hana Bay was made by Hawaiian Distillers, a Hawaiian corporation that was in business since the 1970s, and was a subsidiary of Hawaiian Distilled Products Co out of Tustin California. Before 1980 it was mainly manufacturing tourist items, including ceramics and specialty Polynesian Liqueurs and you can still find many of its small bottles and knick knacks on various eBay or other auction sites: the value of their products lies in these ceramics, not its rumsit’s defunct now and all traces of it have vanished: only head cases like me actively seek out their rums from yesteryear any longer, and the question as to where exactly the rum was distilled remains unanswered.

ColourPale yellow

Strength – 40%

NoseRather nice, with a crisp aroma of light green grapes, apples, some red grapefruit. Some lemon and pine-sol, quite nice, until the whole thing is taken over by the thin acid reek of a disinfectant covering the tiled floors of a sterile, cold hospital corridor.

PalateOkay it’s 40%, but not entirely nad; there’s no obvious adulteration here. Slightly creamy, buttery, with emergent sweet light fruits. Rather dry, briny and with latrger non-sweet notes of dates, olives and a stale peach or two.

FinishNothing special here, but noting bad either; acetones, light pears, a bit ot hot tea. It’s nice for what it is

ThoughtsAs far away from the adulterated mess of Whaler’s or the Spirit of Hawaii as could be imagined. This one is actually not an entirely bad rum, and makes one wonder why they didn’t bother sticking with it. Instead they just climbed to the top of a low hill, and charged downhill from there with everything that came after. We’ll be looking at some of those soon.

(76/100) ⭐⭐⭐


Other notes

  • A relatively young age can be assumed, as is the likelihood of it being a column still rum.
Jan 042023
 

Rumaniacs Review #143 | R-0963

All sorts of little mysteries attend this rum. First of all, what we know: a Haitian rhum bottled by a Belgian outfit named Fryns Hasselt in the 1980s, at 40%. What we don’t know: cane juice or molasses, type of still, which estate or brand, where it was aged and in what kind of barrelsthough I think it’s a fair bet it’s Barbancourt, it came from a column still, and the ageing was around five years, likely in Europe. A bottleperhaps even the same one flipped several timesappeared on Whisky.Auction in February, March, April and May 2019 (which is, coincidentally, just around the time I scored the sample). It seems to be the only one ever released by the little company (see below for a short bio).

ColourLight brown

Strength – 40% ABV

NoseNot much going on here. Very very light. Grapes, green apples, a touch of vanilla and evidence of heavier fruit sensed but not really tasted. Bananas, whipped cream on top of a caramel macchiato. Takes some time to come to grips with this rum, and it opens up to strengthen the vanilla and caramel component, and add a sort of weak fruit salad vibe.

PalateActually quite a bit better than the nose leads one to believe, although conversely, it’s more a matter of intensity than anything new. Caramel, vanilla, nutty fudge, a hint of flambeed bananas, stewed apples and somewhere behind all that is a suggestion of very hot loose-leaf strong black tea cut with evaporated milk, plus just a whiff of citrus zest.

Finishshort, easy, light. Sherbet, vanilla, peaches…any more than that and I’d be guessing

Overall, for all its wispy nature, it was serviceable, and I found little beyond its weakness to dislike: but when this much time and effort is required for a sniff and a snort, it’s hardly worth the trouble. It’s simple, it’s near weightless and reasonably effective at saying it’s a light rum but beyond that, it’s thin pickings and not something that showcases itself effectively enough for a real recommendation. As for it being an actual Haitian rum, well, we’ll have to take that one on trust.

(75/100) ⭐⭐½


Other notes

  • Hydrometer showed 40% so the rum is as stated, and not added to
  • My thanks as always go to Nicolai Wachmann of Denmark for the sample.

Picture (c) Whisky.Auction

Historical Background

So who is Fryns Hasselt? An interesting little company, all in all, and they demonstrate that the French and Brits and Italians weren’t the only ones with liquor merchants who had a rep in the late 1800s and that there were small towns not called Flensburg that had several distilleries and bottlers that dabbled in rum.

Gin (or jenever) at that point was a cheap liquor for the masses made from sugar-beet molasses, but there is no record I was able to find that suggests rum was ever physically made in Hasselt. Belgium’s colonial adventures at that time were more in Africa than in the Caribbean, specifically the Belgian Congo. As the Brits found out in India, gin was known to be useful in that it disguised the bitter taste of the anti-malarial drug quininewhich may have accounted for its expanded production, quite aside from keeping the huddled masses toped up and out of mischievous activities like revolutions or communism or questioning the divine right of the king to have huge private properties in Africa while many Belgians of the time lived in misery.

The small town of Hasselt has an interesting history which I’ll leave you to discover for yourself: the key point is that for centuries it was known for its gin distilleries, to the extent that there is a now a jenever museum in the town, and an annual Jenever Fest to celebrate the spirit. In the 19th century, gin production was the most important industrial industry in the area, and most of the involved distilleries were located in Hasselt itself.

Fryns was a family company established in 1887 by the family patriarch Guillaume Fryns: he opened a distillery in a building called “In the Cloverleaf”, situated in a shopping street in downtown Hasselt, and indeed, the cloverleaf has become a logo for Fryns ever since (they trademarked it in 1908). The company passed to Guillaume’s sons Guillaume Jr. and Jules after his death in 1909, and they expanded production by adding a malt house and an ice factory to the premises, more branches in other cities and a fleet of trucks to service them all. They also spruced up the packaging and branched out into liqueurs, which were fashionable in the Roaring Twenties.

The WW2 years saw them shut down for lack of cooperation with the occupying forces so they started the rebuilding with the third generation of Fryns in 1945 and kept a steady business running; however, financial and familial problems forced a sale to external investors in 1979. The name and branding was kept, and in 1988 another large Hasselt-based distillery called Bruggeman bought it (along with a second company called Smeets). In 1995 Bruggeman moved the whole operation to Ghent, and so the involvement of Fryns in Hasselt came to a close.

This was not the end, however, because 2018 Michel Fryns (a fourth-generation scion of the family) reacquired the company and distillery from Bruggeman and promptly moved it back to Hasselt, where it remains to this day, making gins, liqueurs and pre-mixed drinks.

That’s all gin production and corporate history. With respect to rum, as far as I was able to discover, the company never actually made any. My informed supposition is simply that the the new owners post-1979 cast around for other sources of revenue and somehow got their hand on a few other distilled spirits. The only rum Fryns ever released was the old Haitian rum, and one can only suggest that it was an experiment that went nowhere, because aside from the (gin) distiller Smeets, who produced two rums called “Blacky” and “Castelgy” of uncertain provenance (they may have been verschnitts) and the Distillerie Theunissen who put out a single Jamaican rum, there is no record of any other rum ever made (which is to say, bottled) in the town. Certainly Bruggeman never appeared to have released any rums while they owned the company and the brand.

Logistics and a lack of interest probably defeated them, as there were better rums coming out of France, Britain, Italy and northern Germany. So they focused on their core competency and let the idea of branching out into rum wither on the vine, so to speak. That’s a fair bit of supposing and maybes and guesswork, but I think the chain of logic is reasonable.