Retribution Distillers 2 YO (So far) Aged Rum – Review

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Mar 292024
 

It’s not often that a rum aged just a few years that remains in development is as good or better than its own unaged white predecessor, but somehow, Retribution from the UK has done a fair dinkum job of it. Their white rum was unpretentious, eager to please and a decent drink that did not try to rearrange your innards (as so many feral whites try to do), and I quite liked it. Its slightly aged cousin is just a smidgen better, and it still isn’t finished or in open release yet.

Retribution is a small distillery in Frome (a town in Somerset county, in the south west of the UK) that was started relatively recently in 2019, by a brewer named Richard Lock, who wanted to go beyond the suds he had been making to that point. Something of an auto-didact, he took courses in brewing and distilling at the Herriot-Watt University, and eventually switched over to a distilling operation. He then proceeded to issue a gin as his first product before branching out to whisky and rum. The latter (as of 2024) sports three editions: the white, a spiced and a-still-in-the-barrel aged rum, all made in relatively small quantities for now – it is this last we’re looking at today.

Technical details are the same as for the white rum: the molasses based wash is fermented between one and two weeks using a French sparkling wine yeast; double distillation through the two pot stills — first the one named “Big” (recent acquisition, 1800L) for the stripping run, and then a spirit run through “Little” (400L) — which results in an 80% ABV distillate that was then put to age in ex bourbon barrels in 2021, and diluted down to 44% for a sample exhibit. No additives, or other mucking about, of course, that goes without saying.

Even with the knowledge that this was a work in progress at the time it was tried, I think it was and remains a pretty nifty product. The nose had a nice, crisp citrus-y tang to it, which went well with hot pastries, caramel and vanilla. Oh but it doesn’t stop there: brine, olive oil, steamed cabbages and crisp tom yum soup notes proliferate, before swiftly receding, to be replaced by a more fruity and balanced profile – cherries, mangoes, ripe apples – some 7-up, cloves and greek yoghurt. Not too shabby for something this young and one can only wonder what it would be like were it stronger.

The ABV is more of an issue on the palate, where many rums with good aromas falter. For now, what is tasted is pretty good: the citrus through-line remains, showcasing lemongrass, lime leaves and zest; it is accompanied by unsweetened laban, olive oil, a light briny touch and black rye bread with sour cream and salt (a weird combo, I’ll grant you). Coriander, coconut milk, sour and hot vegetable soup, bitter strong chocolate, toffee, some herbs and soya complete the profile for me, and the finish pretty much sums up everything rather quickly before disappearing.

This is a rum that was brought to the 2023 TWE Rum Show in London for evaluation, and Richard gave me some to try as I was perambulating for two days straight in the most exciting room in the joint.1 I thought it was really quite something, and while it clearly needed some more time to come to a better fruition, even as it was there was little to complain about (Alex Sandhu, in his excellent bio of the company, made a similar point in his review of the still strength sample). The rum will be issued formally in mid 2024 as part of a subscription-based Rum Club release Cask #001, and I hope that it sells well and makes it possible for there to be others of higher and age and even better quality, to come. This one is a really good start.

(#1066)(85/100) ⭐⭐⭐½

 

Other notes

  • The question is, why review something not on the market? Whatever comes out the other end in 2024 will surely be different since it’s had another year (at least) of ageing. But it’s actually not the first time I’ve done this: Helios’s Teeda 21 YO Japanese rum was based on an unreleased sample, and so was Mia’s 2018 rum from Vietnam, and there are a few others. I think there are simply some cases where a little pre-release hype and banging of the drum is justified and that’s especially so for micro-distilleries.
  • The logo of the company references the owner’s maritime background and the ship-in-a-bottle models.

Mad Monkey Distillery Pure Single Rum “Tawny Cask” Batch #2 (Australia) – Review

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Feb 272024
 

One thing I have always enjoyed about the Australian distilleries (aside from their cool origin stories) is the irreverent naming. While many are completely straightforward owners’ or geographical names, there are some that enjoy a cheeky wink too, like Brix, Tin Shed, Boatrocker, Red Hen, Jimmy Rum or Winding Road. And of course there are those that take it even further, with names as evocative as Devil’s Thumb, Hoochery, Hippocampus…or Mad Monkey, the subject of today’s review.

Below this quick review is a more in depth company backgrounder: for now, what do we have in the glass? The tech sheet is as follows: molasses sourced from New South Wales, deriving from sugarcane farmed in the Condong, Broadwater, and Harwood villages and their associated sugar mills, all founded in the late 1800s; fermentation time is nine days at a peak of 26°, utilising a wild yeast and ale yeast blend (some bacteria coming from dunder), then run through the 500L pot still, and set to age in an ex-Seppeltsfield port cask for 30 months, with the first year upstairs on the mezzanine floor (more sunshine), thereafter on the distillery floor. It’s then diluted down to 44% ABV and that gives enough to fill 163 70cl bottles (which suggests small cask, not a full sized one).

Keeping it short, the nose first: it immediately provides oily, sweet, honey-like aromas, into which one can detect ripe yellow mangoes, orange juice, wasabi and even some sushi drizzled with lemon juice and sweet soya…which, admittedly, is quite an opener. It also channels some new leather furniture freshly unwrapped out of plastic, prunes, some ginger and coffee grounds, and has a crisp sort of sweetness to it that after a few minutes kind of dissipates into something thinner, and sharper.

And the taste, my, that’s lovely! Caramel, bonbons, bourbon, leather, smoke, prunes and dark unsweetened chocolate meld well together with a texture that isn’t too aggressive (the 44% is a good choice for this). Occasional rough patches and some sharpness don’t detract, really – it’s what one can expect from a fast-aged young rum from a smallish cask. Anyway, there are hints of stewed apples, molasses, licorice, honey, peaches in syrup and an overall depth of sensation and flavour that are really quite good. Even the finish is no slouch – it’s short but very aromatic, with closing notes of raspberry jam, honey and burnt brown sugar.

This is a product that is solidly, traditionally, “rummy” – it wouldn’t be out of place being drunk out of plastic tumblers, chased with coconut water, while dominos are being smashed down on a plywood table in Tiger Bay or Trenchtown. It channels a nice mix of Demerara rums and Latin type rons, combining some lighter notes with heavier, duskier ones that lend a tasty counterpoint. It’s perhaps too much to ask for serious complexity and exquisitely aged quality in a rum less than three years old – the roughness and occasional snide spiciness of the palate, and the rapid fall-off of the nose all show this – yet overall, there’s something pretty good here, and you can see this is an outfit that isn’t mucking around.

Converted to US$ this is a hundred buck rum (Australian spirits taxes are extortionate) and that’s a lot to ask for not only a newcomer without a track record, but a young newcomer. Australians, lacking something of the international choice we take for granted, may think otherwise. Rightly so, in my opinion, because from where I’m sitting, this young rum is pointing to some serious sh*t coming our way from that distillery in another five years, and rummies Down Under probably know that way ahead of us, and are stocking up.

(#1060)(84/100) ⭐⭐⭐½

Photo (c) Mad Monkey Distillery, from their website

Company Background

The distillery, located in the southern city of Adelaide was envisioned in 2018 by two amateur distillers (the unkind would say ‘moonshiners’) named Scott McCarthy and Alec McDowall (who now refer to themselves as the original addled simians, or “Crooked Finger” and “Red Beard” depending on the time of day); they met at a distilling conference at Seppeltsfield (Scott worked as a brand ambassador for Seppeltsfield Road Distillers), compared notes, and bonded over what the storyteller in me supposes is several bottles of unspeakably vile hooch and all sorts of intoxicated plans that normal people forget the next morning. Two years later, having sobered up, regained their sight and become business partners, they opened Mad Monkey Distillery in the industrial area of the city, in an old unused warehouse office. There they brought their hybrid 500L still called “Albert”, festooned their cellar door garden with a lawn, tiki huts, a wood-oven pizza van, and not being happy with all that, added an orchard and a beehive just because, well, they could. Then they got to work, all the while keeping their day jobs.

Initially they produced the usual “cane spirit” which is what rum under two years old is generally called, and have now taken that to the next level by infusing such distillates with fruits from their orchard and even using the pollinating bees from the apiary to develop yeast strains of their own – clearly, everything on the premises has to earn its keep. For the most part they stayed resolutely local, marketing their rums around the city, and have only slowly begun expanding outside these environs. During COVID shutdowns, they took advantage of the lull to set down a more consistent barrel ageing program and by 2022 and 2023 had the requisite two years of ageing in some of their barrels, enough to begin selling “rum” instead of the unaged stuff. By this time (2022) they had become successful enough to take a deep breath and quit the rat race, and have devoted themselves full time to the distillery: they have called it the first dedicated rum distillery in Adelaide, a claim which is likely true, since they don’t really make anything else, unlike the kitchen-sink ethos of many others in the joint. That sure impresses me, given the economics of their chosen field.

Other notes

  • From the 2023 Australian Advent Calendar, Day 6. This is Batch #2 from 2021. Batch #1 was introduced in 2022, I think
  • The use of a distinctive bottle shape is pretty cool. Kind of makes the rum stand out on a shelf. It was also deliberately chosen (the supplier calls the style “pirate”) to stand out, since at the time of selection, the majority of bottles holding Australian spirits were the cheapest available, making for a bland and uniform look that MM wanted to avoid.
  • Seppeltsfield is a winery just NE of Adelaide. “Tawny” is a fortified port wine they make.
  • When I asked about the distillery name, Alex responded “Mad Monkey came from my long want to name a business after something Monkey related, (Monki has long been a handle of mine) and the Mad bit is coined to the wild black magic type fermentation of rum!” Can’t argue with that logic.
  • The form of the logo is similar to both the Leipzig Trade Fair in Germany and Matugga rums. I guess there are only so many ways to artistically render two “M”s.

HSE ‘La Belle Heure Titouan Lamazou’ 2021 Rhum Agricole Blanc – Review

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Jul 192023
 

HSE – or Habitation Saint Etienne – is a small distillery on Martinique whose products I dally with on and off like a lovelorn swain who can’t make up his mind. They have all the usual products attendant upon Martinique’s distilling scene: unaged blancs, aged agricoles of various years with a finish or special barrrel ageing thrown in here or there, the occasional millesime, indie bottlers’ outputs and even a parcellaire or two for those who like to take apart miniscule deviations in a single distillery’s profile. All of the rhums from the distillery which I’ve tried have been very good, at any age and any strength, so it’s a wonder we don’t seek them out more assiduously.

They are the real deal, and produce a full suite of AOC rhums, yet I sometimes get the impression that they lag somewhat in people’s awareness or estimation behind other French island outfits such as, oh, J.M., Saint James, Damoiseau, Labatt or Clement (disregard this comment if you are already and always have been an HSE fan). Not that this matters much because like with any quality product, those who know, know. And clearly they know why.

The stats, then: the rhum is blend of unaged whites made on Martinique from cane juice on a column still, distinguished by being reduced after distillation down to 50° over a period of (get this!) six months. It is named after Titouan Lamazou, a French navigator, sailor, artist and writer who was famous for his sailing exploits (he won the arduous round the world Vendée Globe race in 1990 and gained the title of world racing champion in 1991). Also an accomplished artist, in 2015 he staged an exhibition of his portraits of women created over a number of years for his “Women of the World” project in collaboration with Habitation Saint Etienne, and since the first references to the rhum come right around this time, it’s reasonable to suppose the first edition came out in that year, or in 2016. It continues to be made as a limited release, which makes it a millesime rhum (this one is from 2021), and the label design is supposedly his own.

All that is fine, yet we’ve been burned by sweet smiles and pretty dresses before: sometimes the adornment is the best thing about it. I come before you to say, fear not, for this rhum is great. When nosing it at the Berlin Rumfests’s pre-festival group tasting (I had sneaked in and was invited to hang out with the cool kids) it started with an elegance I was not expecting, with a sweetly rounded aroma combining perfumed flowers and salt with lovely deep notes of sugar cane syrup. Keeping it on the go for an hour, it developed more muscular smells of dark red olives, hot olive oil just at the smoke point, sugar water, cucumbers, sprite and watermelons, all overlain by that light and almost delicate floral, even herbal aroma that made me think of sun-dappled flower-strewn clearings in green forests, steaming after a warm rain.

The depth and intensity of the palate was really quite superlative as well, and demonstrated no fall off from the way it smelled. It presented with a smooth texture, tasting of solvent, bubble gum and and melded the crisp tart sweetness of unsweetened yoghurt with lemon meringue pie, green grapes and apples. There is a clean snap of citrus and coffee grounds, a touch of sweet soya and a nice sort of understated sourness to it all, leading to a long and languorous finish redolent of lemon peel, pastries, laban and a very sweet and mild balsamic vinegar.

All this from a white unaged rum. It’s really quite amazing and a standout at every level, even while you’d strain to find a single point of excellence about it. It raises the bar all at once so the singularity I search for is tough to describe, except to say – it’s really good and can function well as a sipper, while not losing its ability to turbocharge a mix in fine style.

That a rhum with such a top notch profile doesn’t ring more bells or launch small cults, that it sells at an insanely low price of around or less than €40 is, on the face of it, incredibly fortunate for us rum proles, because for once we can actually get us a good one and not sell a kidney to do so. Sure it’s a branded product commemorating a sports figure, sure it’s a blend whose stats seem to make it just another blanc, and sure it’s unaged and taken at agricole’s standard strength – nothing besides the beautiful label design really marks it out. But I maintain that through some subtle alchemy known only to the makers, HSE created a quietly, sweetly, unprepossessing little masterpiece that lit up my eyes and brought a grin to my face from the moment I nosed it. It was the first really top rum I sampled at the beginning of my 2023 rum festival experience – and was still one of the best at the end.

(#1011)(91/100) ⭐⭐⭐⭐½

Other Notes

  • The bottle notes it is a limited edition without elaboration, so for now I can’t tell you how many bottles are out there. Apparently there’s a 40% version out there as well.
  • Brief distillery background: Habitation Saint-Étienne is located almost dead centre in the middle of Martinique. Although in existence since the early 1800s, its modern history properly began when it was purchased in 1882 by Amédée Aubéry, who combined the sugar factory with a small distillery, and set up a rail line to transport cane more efficiently (even though oxen and people that pulled the railcars, not locomotives). In 1909, the property came into the possession of the Simonnet family who kept it until its decline at the end of the 1980s. The estate was then taken over in 1994 by Yves and José Hayot — owners, it will be recalled, of the Simon distillery, as well as Clement — who relaunched the Saint-Étienne brand using the original stills from HSE but relocating them to Simon (ageing remained at the Habitation), adding snazzy marketing and expanding markets.
  • Of course I’m not the first to mention the rhum. My good friend Laurent Cuvier (he of the now-retired poussette) mentioned it enthusiastically way back in 2019 on a distillery visit when he got a try way before it was released, and again in his 2023 Paris Rhumfest roundup. Serge, ever ahead of the curve, tried an earlier edition back in 2016 – it may even have been the first – and liked it to the tune of 86 points which for him, back then, was well nigh unheard of.

Pere Labat “70.7” Brut de Colonne Rhum Agricole Blanc – Review

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Jun 132022
 

The official and very long name of this rum is “Pere Labat ‘70.7’ Brut de Colonne Rhum Blanc Agricole de Marie Galante” and clearly wants to have a title that is as long as the ABV is high. That proof point, of course, is impressive by itself, since until quite recently, white agricole rhums tended to park themselves contentedly in the 50-55% space and made their reputations by beefing up Ti Punches that knocked defenseless cruise line tourists across the room.

However, it was never going to stay that way. Even before my list of the strongest rums in the world came out in 2019, it seems like there was a quiet sort of race to the top that’s been steadily building a head of steam over the last quarter century or so. Initially there were just the famed 151s dating back to the 1800s, then a few badass island champions came out with rums like the Sunset Very Strong (84.5%) from St. Vincent, Denros Strong (80%) from St. Lucia, the Grenadian outfit Rivers’ 90% beefcake (only sold locally) — and of course the Surinamese Marienburg 90 held the crown for a long time until it was dethroned in early 2022 by one of the indie bottlers who have slowly but surely begun to colonize the gasp-inducing low-oxygen high-altitude drinkosphere.

Somehow, though, agricoles and French island rums never really bothered. Oh there were always a few: we saw rums like the 62% ABV Longueteau “Genesis”, Dillon had a 71.3% brut de colonne…but these were rarities, and sniffed at by most. What’s the point? was a not uncommon question. But gradually over the last few years, agricoles picked up the pace as well: Saint James released their Brut de Colonne blanc “BIO” at 74.2%, Longueteau upped the Genesis to 73.51%, Barikken, a French indie, said to hell with it and came up with one from Montebello at 81.6%…and somewhere around 2019 or so, Pere Labat, the small distillery at Poisson on Marie Galante, introduced us to their own overproof white, the “70.7” as it crept up the ladder of their progressively stronger expressions (40º, 50º and 59º).

No medals for guessing what the strength is: the number on the label. The rhum is an agricole, from cane juice; after a three day fermentation period using baker’s yeast it’s run through their single-column still (of which they have two), rested for an unspecified number of months in inert vats, and then bottled as is without dilution or reduction. That’s what brut de colonne means: straight from the still without any further processing or mucking about, and what that provides is a profile that’s about as close as you’re going to get to what terroire is all about – assuming you can handle what it delivers.

The rhum starts with a nose that is not actually all that unpleasantly sharp, just one that is firmly, deeply, strongly intense. It’s like an über-agricole: everything you like about cane juice rhums is here, dialled up a notch or four. The aromas are herbal, grassy, fruity, and if you can make smells equal colours in your mind, then it’s a vibrant thrumming green. Cucumbers, dill, green apples, soursop, peas, grapes, that kind of thing. And more: after it opens up for a few minutes, you can get hints of strawberries, pine sol (!!), pineapples and – somewhat to my surprise – clothes fresh out of the dryer, hinting at fresh laundry detergent and fabric softener.

Tasting it requires some patience, because at the inception you’re getting old cardboard notes, some brine and olives, wet sawdust, and that may not be what you signed up for. Be of good cheer, the good stuff is coming, and when it does, it arrives with authority – it tastes like watermelon with an alcohol jolt and a sprig of mint, a touch salty, but mostly sweet. It tastes of pears, green grapes, apples, sugar cane stalks bleeding their sap, passion fruit, pomegranates, red currants and for a kick, adds cucumber slices in a sort of pepper infused white vinegar. And underneath it all there’s that pungently tart thin sweetness of cane juice, yoghurt, lemongrass and ginger, moving smoothly to a long, fragrant finish of sweetened lemon juice, iced tea and a nice sweet and sour note that’s just this side of yummy.

The 70.7 works on just about every level it choses. Want power? Want intensity of flavour? With that high ABV, it delivers. Want the subtlety of complex notes working well together? Yep, it has that too, with or without some water to tame it. You like an agricole profile but want one that brings something new to the party? This is one that will do you good, though of course it’s not to be taken lightly – all the above aside, when you’re sipping juice close to ¾ pure ethanol, then some caution is in order.

In short, what you get here is a seriously flavourful rum that starts with a bang, goes like a bat out of hell and stops just shy of overwhelming. Labat’s strongest white agricole is a well oiled, smoothly efficient flavour delivery system, as devoid of fat as Top Gun’s football players, and with little of it wasted, all of it for a purpose: to get as much taste into you before you start drooling and get poured into your bed by a highly annoyed significant other, even as you sport a sh*t eating grin on your face. Trust me. I know.

(#915)(85/100) ⭐⭐⭐½

Other notes

  • Oddly, Labat’s web page does not list this rum anywhere.
  • Limited run of 3500 bottles. I think it was first issued in 2019, and it’s an annual release.