Velier Père Labat Rhum Vieux Agricole Marie Galante 2010 7 YO – Review

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Jul 222021
 

 

Poisson-Père Labat, who worked for the most part with blancs, blends and mid range rhums, came late to the party of millesime expressions – at least, so far as I have been able to establish – and you’d be hard pressed to find any identifiable years’ rhums before 1985. Even now I don’t see the distillery releasing them very often, though of late they seem to be upping their game and have two or three top end single casks on sale right now.

But that has not stopped others from working with the concept, and in 2017 Velier got their mitts on a pair of their barrels. That was the year in which, riding high on the success of the classic Demerara rums, the Trinidadian Caronis and the Habitation Velier series of pot still rums (among others), they celebrated the company’s 70th birthday. Though it should be made clear that this was the company’s birthday, not the 70th year of Luca Gargano’s association with that once-unknown little distributor, since he only bought it in the early 1970s.

In his book Nomade Tra I Barili Luca – with surprising brevity – describes his search for special barrels from around the world which exemplified his long association with the spirit, sought out and purchased for the “Anniversary Collection”; but concentrates his attention on the “Warren Khong” subset, those rums whose label designs were done by the Singapore painter. There were, however, other rhums in the series, like the Antigua Distillers’ 2012, or the two Neissons, or the Karukera 2008. And this one.

The rhum he selected from Poisson-Pere Labat has all the Velier hallmarks: neat minimalist label with an old map of Marie Galante, slapped onto that distinctive black bottle, with the unique font they have used since the Demeraras. Cane juice derived, 57.5% ABV, coming off a column still in 2010 and aged seven years in oak.

It’s a peculiar rhum on its own, this one, nothing like all the others that the distillery makes for its own brands. And that’s because it actually tastes more like a molasses-based rum of some age, than a true agricole. The initial nose says it all: cream, chocolate, coffee grounds and molasses, mixed with a whiff of damp brown sugar. It is only after this dissipates that we get citrus, fruits, grapes, raisins, prunes, and some of that herbal and grassy whiff which characterizes the true cane juice product. That said I must confess that I really like the balance among all these seemingly discordant elements.

The comedown is with how it tastes, because compared to the bright and vivacious effervescence of the Pere Labat 3 and 8 year old and the younger blends, the Velier 7 YO comes off as rather average. It’s warm and firm, leading in with citrus zest, a trace of molasses, aromatic tobacco, licorice and dark fruits (when was the last time you read that in a cane juice rhum review?), together with the light creaminess of vanilla ice cream. There’s actually less herbal, “green” notes than on the nose, and even the finish has a brief and rather careless “good ‘nuff” vibe to it – medium long, with hints of green tea, lemon zest, some tartness of a lemon meringue pie sprinkled with brown sugar and then poof, it’s over.

Ultimately, I find it disappointing. Partly that’s because it’s impossible not to walk into any Velier experience without some level of expectations — which is why I’m glad I hid this sample among five others and tried the lot blind; I mean, I mixed up and went through the entire set twice — and Labat’s own rums, cheaper or younger, subtly equated or beat it, and one is just left asking with some bemused bafflement how on earth did that happen?

But it’s more than just preconceived notions and thwarted expectations, and also the way it presents, samples, tastes. I think they key might be that while the rhum does display an intriguing mix of muskiness and clarity, both at once, it’s not particularly complex or memorable – – and that’s a surprise for a rhum that starts so well, so intriguingly. And consider this also: can you recall it with excitement or fondness? Does it make any of your best ten lists? The rhum does not stand tall in either people’s memories, or in comparison to the regular set of rums Père Labat themselves put out the door. Everyone remembers the Antigua Distillers “Catch of the Day”, or one of the two Neissons, that St. Lucia or Mount Gilboa…but this one? Runt of the litter, I’m afraid. I’ll pass.

(#838)(83/100)

Other Notes

Rhum de Père Labat 8 YO Tres Vieux – Review

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Jul 192021
 

 

There is a certain whimsy about a piscatorially titled distillery. “Poisson”, the small distillery also referred to as Père Labat is located on the west side of Marie Galante (the small island to the south of Guadeloupe) and means “fish” in French — which is, I’m sure you’ll grant, a rather odd name.

Initially, I had thought that the estate was called that to commemorate the fishermen who might once have plied their trade on the nearby coastland, but no, nothing like that. It was given the name of the woman, Catherine Poisson, who bought the land from the estate of La Marechand of which it was originally a part – her actual relationship with the owners of that time is now lost to history, alas. The Père Labat business got tacked on later, by Edouard Rameau, a subsequent owner of the Poisson estate, who spearheaded its pivot away from sugar distillation and to the making of rhum, and casually appropriated the name of the famed Dominican friar who was instrumental in the development of the sugar industry of the French Caribbean islands back in the late 1600s and early 1700s.

Poisson-Père Labat continues to operate, though its name recognition quotient is not what it once was (except among enthusiasts, who sing its praises). It makes several different varieties of rhums – blancs, blends and aged expressions – at various strengths, and the subject of today’s review is from their aged line. It is creole column still distilled, aged eight years in oak, though in a curious omission, their site doesn’t actually mention what kind (Limousin, ex-Bourbon…).

It is also bottled at a curiously weak 42% ABV: since many of their premium rhums — and the blancs — are bottled at a higher strength, one can only assume these were meant for the American or lower end market where an aged product is called for, but not so strong as to frighten away the average drinkers.

Well, never mind. The fact is, the rhum really is pretty good. The nose, to start off with, is clean and crisp, and has both the bite and sweet of a very good, very dry Riesling. There is a low level citrus of red grapefruit and oranges, plus bags of other juicy stuff like ripe green apples, pears, red currants, red grapes, and some herbal touches that dance around the edges without ever becoming serious participants. Not to be too anthropomorphic here, but it seems like just a bubby, crisp and happy nose. It aims only to please.

There’s an equally varied amount of tastes when one sips the thing, too – the tart, spicy fruit carries over cleanly. Apples, yellow mangoes, unripe papayas, blood oranges, and the less-sweet black grapes. The sharp tartness that I noted in the nose seems much more controlled here, being willing to allow the moist tobacco, freshly mown green grass and other herbs like dill and parsley to have a brief moment to shine. Sadly, the denouement leaves a lot to be desired, for while the rum surmounts the low proof in tastes and smells, at the close it kind of falls apart and chokes. It’s wispy, short, faint, with leather, smoke, chocolate, vanilla and some undifferentiated fruits closing off the show. Nice but not impressive.

That’s too bad, really. Had the finish been up to the standard of what came before, this would have been superlative. It presses a lot of buttons and presents a pretty well-balanced profile with a fair amount jostling for attention under the hood.

And so, let’s sum up by noting that it’s a (small) cut above the 3YO Rhum Vieux we looked at last time. There’s more going on, more complexity, and my dissatisfaction with the close set aside, it’s a pretty neat drink to have. But as with so many other such agricoles I praise from time to time, I just wish they had added a few extra points of proof to the potion, because then it would have really shone. For the moment, though, let’s be grateful what we have gotten: a middle-aged agricole rhum bottled at living room strength which will not disappoint.

(#837)(84.5/100)

Other Notes

Rhum de Père Labat 3 YO Rhum Vieux Agricole – Review

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Jul 122021
 

With all the publicity and attendant pictures, conversations, comments, posts and other media razzamatazz attendant on the big agricole makers of the French Caribbean islands, we sometimes overlook the smaller rhum makers there. Like their more famous siblings, they have also been around for decades and centuries and although they remain not so well known, not so warmly endorsed and not so widely trumpeted, they quietly chug along year in and year out, and make their own juice…maybe unheralded and unsung, but a boss drink by any standard.

One of these places is Distillerie Poisson-Père Labat on Guadeloupe’s southern island of Marie Galante, named after the 17th century Dominican friar who modernized sugar making technology in the French islands (he was the proprietor of the Domaine de Fonds-Saint-Jacques on Martinique and owned slaves there, which leads to a complex and problematic legacy). The small distillery is on the extreme west of Marie Galante, balancing off Bellevue in the east and Bielle and Capovilla in the centre, and I’m going to review four of their lesser known rhums over the next week or so.

Suffice to say, Labat has been in operation since 1916 as a distillery making rhum agricole (and as a sugar estate before that, since the 1860s – it supplied a local factory nearby) and continues to distill its cane juice on a copper column still brought in from Barbados in 1934. Their rhums range from white (Labat 59º, 55º, 50º and 40º and a monster of 70.7º) to “Ambre” and “Boise” lightly aged from 6-18 months, and older versions aged 2, 3 and 8 years, and the top end millesimes and fancy pants editions aged more than ten.

The three year old reviewed first does not, then, provide any mysteries: it straddles the divide between the young ambre and boise rhums, and those of the more upscale aged expressions without any sort of attempt at exceptionalism, like its 2 YO cousin the L’Or. At 42% ABV it is less a Ti-Punch ingredient than something for tourists and those who like a young rums without fireworks to gently juice up a cocktail or something.

(c) Poisson-Pere Labat (Publicity photo) New Version 45% ABV

Yet there’s more going on here than immediately seems to be the case with a strength that low. It’s got a nose that is soft and herbaceous, redolent of acetones, varnish and more than a touch of turpentine and sugar water. It has the crispness of freshly aired laundry snapping on the line in the breeze of a hot summer day, tart white fruits (pears and guavas), bubble gum, plus the quick snap of lemon zest, and perhaps some crushed nuts. That’s really a lot of nose for a rhum so relatively anemic. I’ve made grumpy comments about standard strength wispiness before, but there’s little to find fault with here – it’s simply a delightful rumlet to smell.

Admittedly, the palate doesn’t quite drop the ball, though there is some drop-off in intensity now. It is a light and quiet and soft rhum, warm and delicately tasty, never losing its clarity or clean taste. This is all about precise watery fruits – watermelon, papaya, pears dripping juice, mingled niely with the tartness of a ripe soursop. There’s a touch of soda pop like Sprite and Fanta, sugar water, acetones, even the hint of some brininess (this stays very much in the background), before it all fades out into a very clear finish that’s mostly like Mike’s Hard Lemonade with some watermelon thrown in. It’s actually quite impressive.

It’s possible that this 3 YO is no longer made, since it doesn’t appear on the Labat website — not an infallible indicator, since several other rhums they make aren’t there either — and because it has almost completely disappeared from the online literature and conversation (I’ve sent a message to inquire). What I see is mostly about the 8 YO, the soleil, the 55º and the 70.7. That’s okay, those are good too, it’s just surprising to see something as well made as this almost-midrange rhum given such short shrift.

Never mind. If you find it, it may be pricey, as all agricoles are, relative to a molasses based rum of equal age. But I argue it’s well made, it’s tasty and for sure it’ll wake up the drink, a cocktail, a party (and maybe even you) at the same time. Plus, it can be had by itself – almost – and it won’t entirely disappoint taken neat. Not a top-tier rhum, it represents its own level quite nicely indeed and remains a rhum that does quite a bit more than you think it does. Like my wife, it doesn’t nag or jab or needle, only soothes and welcomes…and in rhum terms, that quality might well be priceless.

(#836)(83/100)

Other notes

  • There are two versions of the 3 YO; the discontinued 42% ABV described here, and the current 45% ABV version. The switchover happened around 2018, as far as I know.
  • A biography of the company is available, too long to be ncluded here

Transcontinental Rum Line Belize 2005 12 Year Old Rum – Review

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Jul 082021
 

After a successful debut in around 2016, the Transcontinental Rum Line, the indie bottler offshoot of La Maison du Whisky in Paris, has faded some from public view, though they continued to release rums as late as 2020). That said, with current distribution in the US and parts of Asia, it may see something of a resurgence with that increased awareness. And that’s a good thing: as with all indies of a diverse portfolio of rums it’s a bit hit or miss, but overall they have done pretty well.

La Maison was formed by Georges Bénitah in 1956, and has had a long history with spirits — particularly the importation and distribution of rare whiskies. From what I gather, Georges’s son Thierry and Luca Gargano had (and continue to have) a long and amiable relationship — so the eventual joining of forces into the joint venture La Maison & Velier, which now distributes Velier rums in France, was perhaps inevitable. Still, before that happened, LMDW was interested enough in the rising popularity of the indie single-cask rum scene in Europe to branch out on its own, and the TCRL range was launched in 2016 with a mix of various “standard” rums all indies seem to prefer, at either cask or standard strength.

Leaving aside the unoriginal selections from all the usual locations (Fiji and Australia were welcome aberrations, admittedly), what distinguished them right off the bat was their visual imagery and marketing strategy, which was and remains centered around the pictures of the luxury ocean liner which graced their labels, accompanied by old fashioned text font. In the style and the evocation of this era of restrained Edwardian pomp (even if it wasn’t, see other notes, below) one felt a certain genteel sensibility, as one did, for example with the bare and faded yellow labels of Berry Bros. & Rudd.

So, this rum, from Belize. The major distillery of note on Belize is Travellers (Copalli is a new up and comer), which makes the Travellers 1-barrel, 3-barrel and 5-barrel rums for which they are best known, as well as the excellent Don Omario Vintage 15 year old (some backstory for the curious is in the 1-barrel review). This rum dripped off a column still in 2005, and was aged for nine years there before being shipped to Europe for an additional two years ageing, and for whatever reason, they decided to release the two-cask-output of 792 bottles at 46%.

Given the lightness of the profile, that may not have been accidental1, because the rum, even with all that tropical ageing, was soft and warm and pillowlike, completely without the sullen potential for violence displayed by, say, a young pot still Jamaican sporting high proof, dreads and a ‘tude. It presented, I’m afraid, a nose of few surprises: toffee, white chocolate, and some coconut shavings, all very easy and relaxed. A few minutes later it was joined by vanilla, almonds, ice cream and pears, all quite solid, just unassertive and not really trying be overly complicated.

This restrained, lean-back-in-the-berbice-chair simplicity carried over on the tongue as well, and I wish they had beefed it up some, to be honest – it gave up tastes of coconut shavings again, caramel, honey, nougat, peaches in syrup, cherries and chocolate oranges, which expanded with some water to introduce a chocolate/coffee vibe that was nice, just not particularly unique in any way. It all moved sedately and quietly into a finish of no real length or strength, which merely repeated these distinct, simple notes, and faded out with warmth and charmth. Yawn.

It’s…well, it’s fine. Tasty little rumlet. But a straightforward presentation of such relaxed and quiet tastes is pretty much what I’ve gotten bored with, with Latin-style rons as a whole. There’s not much real fun in the whole thing, little challenge — though I fully concede this is a hot-weather rum, to be had when force and striking power is not the objective. By that standard, it’s a very pleasant sundowner sip, and I think the key to enjoying it fully is to pick the right time and place and mood to have it. As it turned out, I had it on a hot July day in Berlin and wasn’t in a mood to play around with its laid-back aw-shucks style, so its charms were unfortunately lost on me.

(#835)(81/100)

Other notes

  • One has to be a little careful about touting the “originality” of the labelling, because the same ship, a reproduction of a painting of the Queen Mary 2, appears on multiple labels and it wasn’t until somewhat later – the 2020 releases referred to above – that each bottle got its own ship. The sensory ethos and evocation of a past time embodied in those ships, the style of painting and the labelling font, remained the same, though

  • I particularly appreciate the extra information the back (and now the front) label – the division of how much time it spent ageing in tropical vs continental climes, the still, and particularly the other bottles in the range (referred to as “lines”, like it was a shipping concern going off to exotic locales…one wonder what they would have done of somebody in the marketing department liked trains).

 

Moon Import Guyana “Remember” 2015 Edition – Review

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Jul 012021
 

When I looked at Moon Import’s middling Jamaica rum there was no background information as to which one of the several Jamaican distilleries made it – but here, since Guyana only has the one, we can move on and start complaining about a separate issue unique to the country, namely, which still does it come from? One can only sigh and acknowledge that a reviewer’s job is never done.

The “Remember” series was begun in 2015 by Moon Imports, an Italian independent bottler formed in 1980 by the Genoese Pepi Mongiardino, a sometime disciple of that grand old man, Sylvano Samaroli, whose business he took over in 2008 when Mr. Samaroli found no-one in his own family to continue the enterprise. The two brands continue to be clearly separated, oddly enough. Like several other Italian distributors, Mongiardino began with whiskies and occasionally branched out into other spirits – cognac, gin, wine, and of course, rums. Nothing I’ve read suggests that rum is a major thing with Moon — and while they have been releasing rums since 1990 in various ranges, most of them from Guyana, they tend to be rather hit and miss. The 1974-2004 30 YO Demerara Sherrywood rum was amazingly fine, for example, but a 23 YO Versailles released a year later was nowhere near that good and thus far I’ve been unimpressed by the “Remember” series, older or newer.

In 2015, when this rum was bottled as one of the four inaugural “Remember” rums, Moon imports had still had not caught the wave of popular fan enthusiasm (as attended Velier, say, or Samaroli). Smelling this column (“patent”) still Demerara rum illustrated some of the issues: it was too weak, and altogether too unremarkable – dusty and fruity, dark prunes, blackberries and pomegranates, plus overripe strawberries, watery pears and a few slightly pungent off notes, about which the best that could be said was at least you remembered them. There was a faint lushness to the aromas, just gone too quickly to develop properly and make a serious impression.

The palate started well, it must be conceded. 45% was and is not that strong or rambunctious, just firm, and the rum presented smoothly enough, dry, with tobacco, wet hay and sherry notes. With a touch of water (added more out of curiosity than necessity) some dates, caramel and ginger were noticeable, and a bit of well-oiled leather, anise and brown sugar. Then, it just kind of faded away into a completely indeterminate weak finish that reminded me of a porto infused cigarillo, and vanished like a dream in the sunlight of morning.

The rum was curiously indeterminate and lacked that sense of purpose and clarity that would make it stand out in a crowd, make a drinker sit up and take serious notice, perhaps pour another glass to check. That it was a rum was the best that could be said. There was fair bit of something there, just nothing much of anything, and that was surprising, because as a general rule, independent bottlers of any stripe tend to be rather good at such releases. But here I could barely be bothered to remember a rum so perfectly serviceable which was at the same time so utterly forgettable. Which makes the title kind of unfortunate.

(#833)(80/100)

Other Notes

  • Thanks and a hat tip to Sascha Junkert for both of the Moon Import “Remember” samples.
  • Though not stated, I think the rum comes from the French Savalle still – a “patent” still (as noted on the label) is continuous, but the Enmore wooden coffey still seems a stretch for what I tasted
  • Age is unknown…I’d suggest it’s ten years or so.

Moon Import Jamaica “Remember” 2015 Edition – Review

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Jun 282021
 

 

In 2015, Moon Imports, one of the well known if somewhat second-tier Italian independent bottlers which was founded in 1980, released a new collection of rums called “Remember”, which at the time comprised of four rums – one each from Jamaica, Barbados, Trinidad and Guyana. With the exception of the agricole makers, Cuba and St. Lucia, then, the initial line represented the big guns of the Caribbean rum world. What exactly was to be “remembered” was another matter, mind you, since the rums were too recent and relatively young to commemorate anything or represent any kind of old tradition. But it was evocative, no question, and the aura was and remains enhanced by the lovely artwork and design ethos, which company legend has it was inspired by drawings from an old 18th century German encyclopaedia, as redone by a contemporary artist Nadia Pini.

Moon Imports makes a thing on its website about sourcing its barrels in the Caribbean, but we must take that with a pinch of salt since wherever they were found, they were subsequently aged in Scotland and then released — so whatever their original tropical nature might have been, they would fail the Gargano test of (in situ) authenticity. That doesn’t particularly bother me, since as I’ve mentioned before, there are enough continentally aged rums out there that compete handily with tropically aged ones.

What does bother me is why Moon Imports bothered with the wimpy 45% ABV — as they have with almost all rums they have produced — and why the information on the label of this first edition was so scanty. I mean, it was sweetly designed, but to say it was distilled in Jamaica (wherever on the island that might have been), on a patent still (another term for a continuous column still) and then go right ahead and exclude whether it was single barrel or blend, distilled in what year, aged how long, can only lead to annoyance frustration…and this might be why to this day the rum still sells (primarily on whisky sites) for under a hundred bucks. If I couldn’t tell the provenance or the age of a rum from a respected casa like Moon, I would probably pass on it too.

So we know it’s a 45% Jamaican rum bottled by Moon Import in 2015 after ageing in Scotland, and yet we’re clueless as to age, exact still-type, estate/marque, distillation date, single cask or blend, or outturn. Wonderful.

Let’s see if solace is to be found at the bottom of the glass: there may be redemption in hiding. Nose first – not bad. There’s a fair amount going on here – tobacco, glue, fresh sawdust, furniture polish and linseed oil (the sort you used to oil your cricket bat with, back when you thought you were the next Sobers). There’s some brine and olives and gherkins in vinegar there, gentling down to a smorgasbord of tart yellow fruit…mangoes, ginnips, pineapples, red grapefruit, that kind of thing, channeling something of a good dry white wine, though ultimately somewhat uneventful. New Jamaicans may have spoiled our noses for this kind of subtler aroma.

Once tasted it’s clear to see it is a real Jamaican, because a certain funk comes quickly to the fore: thick fruity tastes of pineapple, strawberries, bubble gum, rotting oranges and gooseberries, bananas beginning to go. An interesting amalgam of sharper light fruits and cream cheese and salted butter on a very yeasty bread. It’s decent enough, just a touch unbalanced and not particularly earthshaking and the finish closes things off with a snap of light lemony crispness, a touch of tart funk, though it is a bit dry and rough and doesn’t last long enough.

It’s a completely decent-tasting, competently-made rum, this, even if you don’t know much about it. The truth is, I really don’t care what it is — I’ve had better, I’ve had stronger, I’ve had tastier, and a week from now I’d be hard put to recall anything particularly special about this one aside from the fact that it was a ‘good ‘nuff Jamaican made by Moon.’ That’s both a recommendation and an indictment, and I’m surprised that an independent bottler dating back forty years would release something so indifferently for us to try. Especially with a name like “Remember”, which it certainly doesn’t rate high enough to deserve.

(#832)(82/100)

Opinion

The rum is a good reminder that proud indie houses don’t always move with the times or understand the desires of consumers, and that you could say a whole lot of something but end up communicating nothing…and that ultimately, it’s the rum under the label and inside the bottle that matters, and not all such rums are good just because Sylvano’s disciple selected them.

Points aren’t deducted for a lack of informational provision – the rum is scored honestly based on how it sampled – but I really must confess to my irritation at not being entirely sure what it was I was scoring. Even if made six years ago, this should not be something I still have to complain about. I particularly dislike that the company’s website doesn’t see the need to provide any background on the rums it has released. It’s not an ancient maison dating back centuries, it was formed in my lifetime, it should have its damned records straight so we can tell what it was we’re buying.

L’Esprit Barbancourt 2004 12 Year Old Haitian Rhum (Standard Proof) – Review

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Jun 212021
 

Over the last decade or so, there has been an ever increasing stable of small independent bottlers popping up. Some produce one iteration of a rum and then fold; others associate themselves with a celebrity and produce rums in quantity, often blended, catering to the mid-to-low tiers of consumption; and some combine sales of blends with sales of high end single cask bottlings. Few stay exclusively with just releasing a few hundred bottles of a cask every now and then, because such releases are perhaps the hardest to market effectively and make money from. There is a crowded market already, and if one does not have a ready buyer on hand, it’s a money losing proposition, with very thin margins.

Indeed, most of the successful single cask indies eventually do one of two things: either they increase the amount of such bottlings, or they combine it with other sources of income that subsidizes or cushions any price shocks. That could be either another line of business altogether, like the SMWS and its “actual” business of whiskies, or other types of rums. 1423, Rum Nation, and Compagnie des Indes all follow the latter route. 1423 has the Companero and Esclavo line, Rum Nation had their blended starter rums (and their whisky business), and the Compagnie also dabbles in their own blends like the Tricorne, Dominidad, Veneragua or Caraibe.

So also does L’Esprit, the tiny company in Brittany which to me is one of the most unsung, underappreciated and underrated indies out there (together with Chantal Comte). Their original and perhaps main line of business continues to be whiskies, but the rums they put out the door are sometimes nothing short of amazing (like the white mastodons of the South Pacific Distillers and Diamond. Tristan Prohomme often releases two variants of the rums he bottles – one more or less diluted-to-standard proof version for three quarters of the outturn, and one barrel proof version for the remainder. So there’s something for everyone and neatly squelches any comments (from snarky writers like me) about how the rums could be stronger, or weaker.

What we’re looking at today is a Haitian rum from the well known Barbancourt Distillery, column-distilled in 2004 and released in 2016 at a firm 46% that should appeal to most consumers. I’ll bet that few know anything about it, however… unless they have read the review of its 66.2% twin, which garnered a hefty 86 points from me and another 87 points from WhiskyFun. Was its lesser proofed sibling on that level?

I thought so, yes. It was not as deep and intense as the stronger one, but this was to its advantage, because subtler notes I missed before came out more distinctly, without being bludgeoned flat into the ground by a high strength steamroller. The nose started off beautifully, with acetone, grass, lemon zest and the delicate herbals of a cane juice rhum (which this is). There was a fat sort of philly-cheese-on-a-freshly-baked-bagel vibe going on, and it also nosed quite well, of herbs and cooking spices — and though fairly clean and light, it provided aromas that had a certain heft to them as well.

The palate was also quite impressive. Some fruit starting to go off (strawberries, mangoes, that kind of thing), faint vanilla and caramel, and delicate crispness of white and watery fruits: pears, guavas, watermelon, papaya. It lacked the authority and sureness I sensed on the aromas, but it was quite complex, as well as being distinct enough for individual bits and pieces to be picked out and appreciated, and the balance was excellent throughout. The finish was long and nicely dry, quite spicy, summing up the watery fruits, acetones, tartness and creaminess that had been the showcase of the nose and palate.

This is a good rum: I liked it almost as much as the stronger 66.2%, but frankly, there’s not much to chose between them – the tastes and aromas are the same uniformly top notch experiences, just not as extreme. The complexity and balance can hardly be faulted, and it’s just that I prefer the intensity and forcefulness of the cask strength rhum to this one. Even so, I score the 46% version here about the same. And really, let’s be clear: here is a rum in two choices for the buyer, that is all about preference and one’s individual taste. You could, without even looking, pick either bottle of this quietly released, well-made Haitian, and no matter which one ends up in your glass, still come up with a good drinking experience.

(#831)(85/100)

Other Notes

  • Note the NEAT glass. I was not, and remain, unimpressed. A copita, or a glencairn, remains my tasting glasses of choice. If you want a dissertation on glasses and choices, Single Cask did a really good job in a two part series here and here.
  • Also, a nod of appreciation to the aesthetic of Tristan Prodhomme’s beautiful sampling kits. I really like those squared off little bottles. Full disclosure: Tristan and I traded samples here.
  • Whiskyfun scored it 86 points. Leaving aside his scores and mine, the comparison of the two strengths of rhums from the same barrel by both of us, is an interesting commentary on how varied proof points influence the assessment.

William Hinton Edição Limitada Unaged White Rum (2017) – Review

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Jun 172021
 

 

Recapping some background for William Hinton — it is a Madeira based distillery with antecedents as far back as 1845; at one point, in the 1920s, it was the largest sugar factory on the island if not in Europe – but in 1986 it ceased operations for two decades, 2, and was then restarted in 2006 under the name Engenho Novo da Madeira, still making branded rum under the Hinton banner. They make their own rums as well as exporting bulk elsewhere, which is how Fabio Rossi picked a few up for his Rare Rums collection back in 2017.

The company has three tiers of rum quality, with the lowest level being considered basic backbar “service” rums for mixing: there are three of these, from a 40% white we looked at in #829, a 9 months aged, and one that’s three years old. That 40% white was a flaccid agricole that could conceivably put a drinker to sleep out of simple boredom, but things get a lot more jazzed up and a whole lot more interesting with the premium or “Limited” level white (labelled as “Natural”). Neatly put, the two classes of rums generally and the two whites in particular, are night and day.

Some the stats of the two whites in the classes are the same – column still, cane juice origin…they are both agricoles. Fermented for 2-3 days with wild yeast (the other was 24 hours), and then run through that old refurbished column still that had been decommissioned (but kept) from the original estate at Funchal (Engenho do Torreão) when things shut down in 1986. And then, as if dissatisfied with this nod at tradition, they released the premium version without any ageing at all (unlike the “service” white which had been aged and then filtered back to transparency). It was also left at full strength, which is a serious attention grabbing 69%, enough to make the glass tremble, just a bit.

That combination of zero ageing and high strength made the Edição Limitada blanco very much like some of those savage white rums I’ve written about here and here. And that’s a good thing – too often, when a company releases two rums of the same production process but differing proofs, it’s like all they do is take the little guy, chuck it on the photocopier and pressed “enlarge”. Not here. Oh no. Here, it’s a different rum altogether.

The nose, for example, is best described as “serious” – an animal packing heat and loaded for bear: it starts with salt, brine, olives, wax, rubber, polish, and yet, the whole time it feels clear — fierce, yes, but clear nevertheless — and almost aromatic, not weighed down with too little frantically trying to do too much. A bit fruity, herbal to a fault, particularly mint, dill, sage and touch of thyme. There are some citrus notes and a warm kind of vegetal smell that suggests a spicy tom yum soup with quite a few mean-looking pimentos cruising around in it.

I particularly want to call attention to the palate, which is as good or better than that nose, because that thing happily does a tramping stomping goose step right across the tongue and delivers oodles of flavour: it’s like a sweeter version of the Paranubes, with rubber, salt, raisins and a cornucopia of almost ripe and fleshy fruits that remain hard and tart. The taste is herbal (thyme and dill again), and also sports olives, vanilla, unsweetened yoghurt, and a trace of almost apologetic mint to go with the fruity heat. The finish is excellent — long and salty, loads of spices and herbs, and a very peculiar back note of minerals and ashes. These don’t detract from it, but they are odd to notice at all and I guess they are there to remind you not to take it for granted.

The rhum, in short, is amazing. It upends several notions of how good a white can be and for my money gives Wray & Nephew 63% White Overproof some real competition in that category and even exceeds the Rivers Royale 69% out of Grenada, though they are different in their construction and don’t taste the quite same. The flavours are hot and spicy and there’s lots of them, yet they never get in each other’s way and are well balanced, complex to a fault and good for any purpose you might wish to put it.

What this all leaves us with, then, is an agricole rhum that is powerful, herbal, floral and all round tasteful. It’s quality is in fact such a jump up from the “Service” white that I really must suggest you try the more premium rums, and this one, only after exploring the cheaper variants. Because if you do it the other way round you’ll really not want to have that much to do with the lesser parts of Hinton’s overall range. The Limitada excites that kind of admiration, and happily, it deserves every bit of it.

(#830)(86/100)

Other Notes

  • The rum is issued in lots (or batches), by year, and all front labels tell you which one it is (here it’s Lot #1 of 2017), though not how many lots in that year. Each such batch is 500 bottles or so — hence the “Limitada” in the name — and both this and the bottle number is mentioned on the back label.

William Hinton White Agricole Rum (Madeira) – Review

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Jun 142021
 

William Hinton from Madeira is not a name to conjure with in the annals of rum, but this is not the first time they have come up for mention – their distillery produced the Engenho Novo da Madeira rum that Rum Nation released with some fanfare back in 2017. The following year the company of Engenho Novo, Hinton’s new incarnation (and not to be confused with Engenhos do Norte, producer of the “970 Agricola”) released some rums for themselves, and we’ll be looking at these over the next week or so.

Hinton classify their rums into three tiers: (1) the exclusive single casks, which are blends of 6YO “new Hinton” rums and 25 YO “old Hinton” rums from before the shutdown in 1986 (see below) which are then finished in various other barrels like wine or whisky or what have you; (2) the premium range which consists of two rums, an award winning 6 YO and a high proof white; and (3) the bartenders’ mixes, for general audiences, which their website refers to, in an odd turn of phrase, as a “service rum.” One of that final category is the white rum we’re examining today.

The white is a cane juice agricole – a term which Madeira has a right to use – but it is not unaged. While the site does not specifically say so, I was told it’s under a year, around six months, in French oak casks 3. It is bottled at 40%, column still, so nothing “serious”. It’s made fit for purpose, that’s all.

Unfortunately that purpose seems to be to put me to sleep. Dare I say it is underwhelming? It is a soft and extremely light white rum with very little in the way of an aromas at all. It’s delicate, flowery and admittedly very clean – and one has to seriously pay attention to make out some flowers, dill, herbs, grass, sugar water and wet moss (!!), before it disappears like a summer zephyr you barely sensed in the first place

The palate is better, and remains light and clean. It has a queer sort of dusty aroma to it, like old library books stored in long disused storage room. That gradually goes away and is replaced with a dry taste of cheerios, and some fruits. Almonds and a curiously faint whiff of vanilla. I read somewhere that this white is made to service a poncha — a very old cocktail from Portugal’s great seafaring days invented to combat scurvy (rum plus sugar plus lemon juice, and some honey) — not so much to replace Bacardi Superior … though you could not imagine them being displeased if it did. Drinking it neat is probably a nonstarter since it’s so wispy, and of course there’s not much of a finish (at 40% I wasn’t looking for one). Briefly fruity and floral, a quick whiff of herbs, and it’s gone.

Although it has some very brief tastes and aromas that I suppose derive from the minimal ageing (before the results of that process got filtered right back out again), the white displays little that would make it stand out. In fact, while demonstrably being an agricole, it hardly tastes like one at all. It’s what I’m beginning to refer to more and more often as a “cruise-ship white”, a kind of all-encompassing milquetoast rum whose every character has been bleached and out so its only remaining function is to deliver a shot of bland alcohol (like, say, vodka) into a mixed drink for those who don’t know or don’t care (or both).

That said, honesty compels me to admit that there was some interesting stuff in the wings, sensed but not seen, a trace only, perhaps only waiting to emerge at the proper time, but alas, not enough to save it. The premium series probably address such deficiencies, and if so, it was a smart move to separate the generalized cocktail fodder (which this is) from a more upscale and dangerous version aimed at more masochistic folks who’ll try anything once. If you want to know the real potential of Hinton’s white rum, don’t stop and waste time dawdling with this one, go straight for the 69% and be prepared to have your socks blown off. Unless you like soft and easy whites, I’d walk away from this one.

(#829)(75/100)

Background & History

It’s long been noted that sugar cane migrated from Indonesia to India to the Mediterranean, and continued its westward march by being cultivated on Madeira by the first half of the 15th century. From there it jumped to the New World, but sugar remained a stable and very profitable cash crop in Madeira and the primary engine of the island’s economy for two hundred years. At that point, with Brazil and other Portuguese colonies becoming the main sources of sugar, the focus of Madeira switched to wine, for which it became renowned (sugar cane production continued, just at a reduced level).

The British took some involvement in the island in the 1800s, which led to several inflows of their citizens, some of whom stayed – one of these was William Hinton, a businessman who arrived in 1838 and started the eponymous company seven years later. First a sugar factory was constructed and a distillery was added — these were large and technologically advanced and allowed Engenho Hinton to become the largest sugar processor on the island, as well as the largest rum maker (though I’m not sure what rums they actually did produce) by the 1920s.

Unfortunately, by the 1970s and 1980s as sugar production became more and more industrialized and global, more cheaply produced sugar from Brazil and India and elsewhere cut into Hinton’s sales (they were part of a regulated EEC industry, so low-cost labour was not an option), and by 1986 the factory and distillery closed and the facilities were mothballed – the website gives no reasons for the closure, so I’m making an educated guess here, as well as assuming they did not sell off or otherwise dispose of what bean counters like me like to refer to as “plant”.

It was restarted by Hinton’s heirs in 2006 as Engenho Novo de Madeira with a column still and using Madeira sugar cane: here again there is scanty information on where this sugar cane comes from, their own property or bought from others. Whatever the source, the practice of using rendered sugar cane juice (”honey”) continued and notes from a brochure I have state that the column still was one restored in 1969 and again in 2007, suggesting that when the distillery closed, its equipment remained intact and in place.

 

Bristol Spirits Labourdonnais Mauritius White Rhum – Review

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Jun 102021
 

As I remarked in a review opener last year, the UK indie Bristol Spirits appears to have fallen somewhat out of fashion of late, and its releases are not held up as ecstatically as they used to be, nor are reviews of their products either forthcoming or swooned over the way they used to be (that may be a function of the current pandemic as well). However, neither that nor the somewhat moribund website of the company should be taken as an indicator of any loss of focus or lack of activity. Mr. John Barret, the owner, with whom I had a most enjoyable conversation this morning (he just so happened to be wandering past the phone when I called and picked it up) rather wryly remarked that they are simply too busy with the real world to pay too much attention to the digital one, and are going great guns with their aged rum program irrespective of whether online attention is paid to their offerings or not.

One of their older products, predating the pandemic, is a cane juice rhum produced at Labourdonnais Distillery on the island of Mauritius (see below for further details on the distillery and estate). The Indian Ocean island is the home of other well known names like New Grove, Lazy Dodo, Grays, St. Aubin, Chamarel — and somewhere around 2010 or so, Bristol Spirits imported some unaged white rum from the distillery, and bottled a part of it immediately. The rest was left to age: some, matured in sherry wood, was released as a five year old rum in 2015 and this year (2021) they are pushing out the remainder in a 10 year old I’d be quite interested in.

For now, let’s just stick with this one: a 43% column still distillate deriving from cane juice, unaged, unfiltered, white, from a distillery few would likely know much about unless it was from The Fat Rum Pirate’s 4½ star review of the Boutique-y Rum Company’s 5 year old, back in 2019.

What surprised me about the rhum (for so we shall term it since it can’t be called an agricole) was how much like a Cabo Verde grogue it was. The nose, for example, channelled some of that same almost easy, relaxed scents as, oh, the Barbosa. Nosing something like a dry white wine, it was redolent of freshly mown grass, green grapes and apples, sweet, light, and almost — but not quite — delicate. Cherries, raspberries and a touch of sour cider followed, as well as a sly hint of brininess after a few minutes. Overall, the aroma had a distinctly agricole vibe to it, which of course was unsurprising. I liked it a lot.

The taste hardly faltered, which was a relief since a great nose does not always a great palate make. At 43% ABV it remained approachable, and an easy sip – warm yet cheerfully spicy; I tasted sugar water, the slight tang of tinned pears in syrup, white guavas, pears, papaya, all overlaid with the crisp and tart freshness of green apples, a bite of bubble gum and again, that trace of wine and brine in equal measure, lending character to the whole. That doesn’t sound like it should work, but yeah, it really kind of does. The finish was nice and long, but here the complexity faded out and left mostly some fruity sugar water, which I accepted with as much grace as I could muster, the smell and flavours having so charmed me to begin with.

Now me, I like white rums. Not the over-filtered, clear, bland, anonymous and unaromatic cocktail fodder that clogs up far too many glasses, but clusterbombs of flavour like clairins or grogues, or the white lightning from Saint James, DDL, Depaz, Capovilla, Worthy Park, A1710, Issan, Savanna….well, the list is long, what can I say? Here’s another one to add to the list – it’s not fierce or feral, and doesn’t want to cause you pain. It is simply a compact and neat homunculus of a rumlet with oodles of flavour that dance and cavort across the senses, and one that I will remember with great fondness.

It occurs to me that it would probably retain all its charm and profile even if beefed up to a greater strength…however, I would argue that’s unnecessary, because it’s near perfect as a sipper exactly as it is, even if unaged. Mr. Barrett told me that Bristol never did really good business with it, and fell back to ageing the rest of their stock as a consequence. I think if more people had tried it when it was first released and whites had a better street cred at that point, then this Labourdonnais white wouldn’t have languished in the doldrums, but flown off the shelves. And in point of fact, as soon as this review goes up, I think I’m going to go looking for one myself.

(#828)(86/100)

Other notes

  • My thanks to Mr. Barrett who was courteous and polite and answered all my usual questions. Couldn’t help but mention I was a big fan ever since I’d had the amazing Port Mourant 1980 all those years ago.
  • Outturn unknown
  • From the other references I saw, the label seem to be misspelled and the distillery name is one word, not two

Company Background

Labourdonnais is a distillery, of course, but is of relatively recent vintage, as are all such companies on Mauritius. In 2006 the law was relaxed to permit rum distillation – before that all sugar cane planted on the island had to be made into sugar, the prime export crop. As soon as this happened, the agricultural estate of Labourdonnais – home of the beautifully landscaped gardens and the famed Château de Labourdonnais – built a new distillery on their property, naming it Rhumerie des Mascareignes, and then renaming it La Distillerie de Labourdonnais in 2014, probably to line up with all the other agricultural and horticultural activities of the property for which it was better known. It has been making cane juice rum ever since, mostly white and lightly aged “amber” rums, but also exporting some bulk, primarily to Europe.

Penny Blue XO Mauritius Rum (Batch #002) – Review

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Jun 032021
 

Photo provided courtesy of /u/HeyPaul. Used with permission, and thanks.

This is a rum whose label tickles the trivia gene lurking within me. So in the interest of science and the perhaps boring rehash of stuff some of you already know but some of you don’t, let’s go through the background and the details

First of all, that name. Like Fabio Rossi of Rum Nation putting the pictures of the old stamps he once collected on the labels of his rums, the makers of Penny Blue did the same. Not to be confused with the Two-Penny Blue issued in the UK (the second postage stamp ever made (in 1840, following the famed Penny Black), this one is the Mauritius issued version of 1847 which is now one of the rarest (and most valuable) stamps in the world. However this may be a matter of interests only for pedants, philatelists and unread rum reviewers like this blogger.

Secondly, the Batch 002. What is it? Well, so far as I can determine, it’s a follow-up from Batch #001 (natch), a run of 7,000 bottles deriving from 22 casks matured on Mauritius at the premises of the Medine distillery (see below). Of these 22 casks, 7 each were ex-whisky, ex-cognac and ex-bourbon, and the last one was Batch #001 stock mixed back in. The ages are varied though, and I don’t know the true age of the blend — a product sheet I’ve seen makes mention that the oldest portion of the rum is 11 years old (but not how much that is), and the youngest portion 5 years.

Third, the distillery. Most know (or at least have heard) of the Harels and the Grays, the makers of New Grove (and Lazy Dodo), and I have written about rums from Chamarel and St. Aubin. There are also lesser known distilleries like Labourdonnais (Rhumerie des Mascareignes) and Ylang Ylang (which does not make rum), as well as the Medine Distillery, founded in 1926. It’s suggested that it actually owns two facilities: it’s own original sugar factory and distillery in Bambous in the west of the island, and its acquisition via JV in February 2000, of International Distillers who made the Tilambic 151, though I cannot trace their distillery’s location, just their distribution office…maybe it’s been shut down and consolidated.

Photo courtesy of /u/HeyPaul. Used with permission.

All right, so, we have a rum, a blend, 43.2% ABV, released around 2014 or so (it’s amazing that this is mentioned nowhere, btw), column still, a 5-11 year old blend released by Indian Ocean Rum Co., which is a collaboration with Berry Bros. & Rudd, who also assisted in its development. All that plus the overlong intro suggests a rum of uncommon quality for which I would have a page and a half of tasting notes. Alas, no. Because the rum, good as it is, feels somehow less serious, by today’s standards of high-proofed single estate bottlings. Take the nose: it is warm and light, quite fruity, and more than a touch sweet – notes of peaches and cream, orange peel, mint chocolate and rather stronger aromas of butterscotch, caramel, vanilla, and some leather and smoke. Letting it open up provided some additional hints of crushed almonds and breakfast spices, nothing more than a breath, really.

Fruitiness was more evident and welcome on the palate; it was an easy sip, no surprise at that strength, but surprisingly dry and quite supple to try…no discomfort or real sharpness mars the experience of drinking it neat. One can taste bananas and citrus peel, some tart gooseberries and strawberries, vanilla and breakfast spices again. Smoke and leather mingle well with cumin and cardamom and it remains arid throughout (not unpleasantly so). A few cereals, crushed nuts and light molasses round out a pretty well-balanced profile. The finish is the weak point, as it tends to be for rums at standard strength – tremulous and wispy, and over way too quick, it’s all you can do to track some orange peel, oakiness, and a touch of vanilla and nutmeg.

A rum like this is something of a study in contrasts. At first it doesn’t seem like much. It takes effort to disassemble, and if you’re used to stronger and more forceful rums, it may appear like nothing in particular. This would be a mistake. It’s quite a bit more complex than it’s warm easiness suggests. Initially it tastes simple and faint, nothing to see here people, move along please…but it gathers some momentum and complexity as it opens up, and ends up (finish aside) as quite a nice little sipper. Reminds me of a Latin American rum with an edge, or a lightly aged rum from Guadeloupe. This is not enough for me to rate is as high as others did, but I can’t dismiss it out of hand as some sort of low end crap either, because it’s got too much going on and is too well balanced to merit such a casual dismissal.

(#826)(83/100)

Other Notes

  • My sincere thanks to the reddit user /u/HeyPaul who very kindly gave me permission to use his pictures, which were much better than my rather blurry ones.

Rhumerie de la Reunion (Savanna) “Varangue” Rhum Grand Arôme – 1990s

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May 242021
 

Photo pilfered from DuRhum.com

Rumaniacs Review #R-125 | 0823

Many of the rhums from the Reunion Island distillery of Savanna are a high-ester rum-geek’s dreams and fantasies: they are molasses-based, and benefit from longer fermentation times and a pass through their Savalle copper column still. The term for these rhums with congener levels greater than 800g/HLPA and minimum ester levels of 500g/HLPA is Grand Arôme, but Savanna has branded them with other names, now and in the past.

Since 2003 or so they have been called the Lontan series of rums — this is a play on the French creole words long temps or “long time” (referring to the fermentation), and tan lon tan meaning “in the old days”. Previously, between 1997-2000 they were titled Varangue (verandah, perhaps a hint and a wink at where you should be drinking it), before which they were sold as Lacaze rhums…but of this last, few records remain and I couldn’t tell you much about them.

The Varangue resulted from a 5-year R&D effort spearheaded by Laurent Broc who was once the Savanna’s Master Distiller and then the Distillery Director (he has since left the company), and was first released in 1997 to much acclaim: it was specifically aimed at raising both awareness and the reputation of Reunion rums, which at the time were not considered anything special. But it was likely ahead of its time, for it found no broad boozing audience in the rum crowd (unless it was domestic, or in France) and was not marketed to a broad geographical swathe. That said, it did great sales in the food and confectionary businesses.

In the early 2000s when the new Savanna branded estate rums were initiated (Creol, Intense, Lontan, etc), the Varangue was rebranded as Lontan with better results and one could argue that it is with the concomitant rise of rumfests, social media and the New Jamaicans post-2010 that it was finally catapulted to the wider reknown the new name currently enjoys.

Colour – White

Age – Unaged

Strength – 40%

Nose – Initially, does not compare favourably against the Lontan Grand Arôme 40% released a few years later, but not all older rums are better than their replacements, it is true, so we move on. It gets better. Clean, briny, a touch herbal, but not much. Glue, anise, floor polish and wax, a little rubber and acetones plus a very slight bitterness that I would attribute to oak had this been aged. Develops into a nice sweetness redolent of of pineapples, strawberries and overripe, almost past-their-prime fruit.

Palate – Rather gentle and easy (no surprise, considering the strength). Unfortunately this translates into a faint series of tastes one has to pay careful attention to tease out. Some furniture polish, those weird bitter oaky notes (what are they doing here?). Some nice acetones, and light fruity notes: pineapple again, strawberries, cane juice, light herbal notes of dill and rosemary.

Finish – Short and light, almost watery. Sweetly and tartly fruity – again, pineapple, plus gooseberry, five finger, and some mild sugar water

Thoughts – Overall, not really that impressed. There’s a lot going on there, it’s just too faint to come to grips with, the balance among the various elements is poor. Still, nose and palate aren’t bad at all. It’s pleasantly aromatic and shows something of what the entire Lontan series emerged from. I’d put it slightly ahead of its successor, but it’s within the margin of error

(78/100)

Secret Treasures Old Venezuela 1992 11 YO Rum – Review

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May 132021
 

There are some older bottles in the review queue for products from what I term the “classic” era of the Swiss / German outfit of Secret Treasures, and it’s perhaps time to push them out the door in case some curious person ever wants to research them for an auction listing or something. Because what Secret Treasures are making now is completely different from what they did then, as I remarked in my brief company notes for last week’s entry on the “Carony” rum they released in 2003.

In short, from a traditional indie bottler who exactingly and carefully selects single barrels from a broker and bottles those, the company has of late gone more in the direction of a branded distributor, like, say, 1423 and its Companero line. That’s not a criticism, just an observation: after all, there’s a ton of little single-barrel-releasing indies out there already – one more won’t be missed – and not many go with the less glamorous route of releasing blends in quantity, though those tend to be low-rent reliable money spinners.

But returning to Secret Treasures’ rums of “the good old days”. This one is from Venezuela: column still product, 42% ABV, 1716 bottle outturn. The label is in that old-fashioned design, noting the date of distillation as 1992 and the distillery of origin as Pampero — but it should be noted there is a “new-style label” pot-still edition released in 2002 with a completely different layout, sharing some of the same stats, the reason for which is unknown. As an aside for the curious, the Venezuelan Pampero distillery itself was formed in 1938 and remained a family concern until it was sold to Guiness in 1991; it is now a Diageo subsidiary, making the Pampero series of light rums like the Especial, Anejo, Seleccion and Oro. Clearly they also did bulk rum sales back in the 1990s.

So that’s the schtick. The rum tasting now. Sorry for the instant spoiler, but it’s meh. The nose is okay and provided one has not already had something stronger (I had not) then aromas of caramel, creme brulee and toffee can easily be discerned, with some light oakiness, dark chocolate, smoke and old leather. A touch of indeterminate fruitiness sets these off, some unsweetened yoghurt, plus vague citrus — and that word is a giveaway, because this whole thing is like that: vague.

Tasting it reinforces the impression of sleepy absent-mindedness. The rum tastes warm, quite easy, creamy, with both salt and sweet elements, like a good sweet soya sauce. Caramel and toffee again, a hot strong latte, oak, molasses and a nice touch of mint. The citrus wandered off somewhere and the fruits are all asleep. This is not a palate guaranteed to impress, I’m afraid. The finish is odd: it’s surprisingly long lasting; nice and warm, some molasses, coffee, bon bons, but it begs the question of where all the aromas and final closing tastes have vanished to.

You’re tasting some alcoholic rummy stuff, sure, but what is it? That’s the review in a nutshell, and I doubt my score would have been substantially higher even back in the day when I was pleased with less. You sense there’s more in there, but it never quite wakes up and represents. From where I’m standing, it’s thin tea — a light and relatively simple, a quiet rum that rocks no boats, makes no noise, takes no prisoners. While undeniably falling into the “rum” category, what it really represents is a failure to engage the drinker, then or now – which may be the reason nobody remembers it in 2021, or even cares that they don’t.

(#820)(78/100)

Other notes

  • Comes from a blend of four barrels
  • Sold on Whisky Auction for £50 in 2018. Rumauctioneer’s May 2021 session has a “new design” blue label bottle noted above, currently bid to £17

Historical background

Initially Secret Treasures was the brand of a Swiss concern called Fassbind SA (SA stands for Société Anonyme, the equivalent to PLC – the wesbite is at www.Fassbind.ch) — who had been in the spirits business since 1846 when when Gottfried I. Fassbind founded the “Alte Urschwyzer” distillery in Oberarth to make eau de vie (a schnapps). He was a descendant of Dutch coopers who had emigrated to Switzerland in the 13th century and thus laid the foundation for what remains Switzerland’s oldest distillery.

They make grappa, schnapps and other spirits and branched out into rums in the early 2000s but not as a producer: in the usual fashion, rums at that time were sourced, aged at the origin distillery (it is unclear whether this is still happening in 2021), and then shipped to Switzerland for dilution with Swiss spring water to drinking strength (no other inclusions). In that way they conformed to the principles of many of the modern indies.

Fassbind’s local distribution was acquired in 2014 by Best Taste Trading GMBH, a Swiss distributor, yet they seem to have walked away from the rum side of the business, as the company website makes mention of the rum line at all. Current labels on newer editions of the Secret Treasures line refers to a German liquor distribution company called Haromex as the bottler, which some further digging shows as acquiring the Secret Treasures brand name back in 2005: perhaps Fassbind or Best Taste Trading had no interest in the indie bottling operation and sold it off as neither Swiss concern has any of the branded bottles in their portfolio.

Certainly the business has changed: there are no more of the pale yellow labels and sourced single barrel expressions as I found back in 2012. Now Secret Treasures is all standard strength anonymous blends like aged “Caribbean” and “South American” rum, a completely new bottle design and the Haromex logo prominently displayed with the words “Product of Germany” on the label.

 

Secret Treasures Trinidad (Caroni) 1996 7 Year Old Rum – Review

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May 102021
 

In the maelstrom of ongoing indie releases coming at us from every direction almost every month, it’s easy to overlook some of the older rums, or even some of the older companies. Secret Treasures is one of these — I had discovered their charms on the same trip where I found the first Veliers, all those long years ago, at a time when the concept of independent bottlers was a relatively small scale phenomenon. Back then I bought the company’s Enmore 1989, and both Grandma Caner and I liked it so much we polished off the thing in under a week, and started looking around for more.

Over the years I bought a few others, got a few samples and reviewed the few I scored, and then ownership changed. The last rums Haromex (the new distributor) put out the door before they changed the ethos of the brand was the twin St Lucian John Dore and Vendome pot still rums in 2014 and subsequent releases were radically different. The company and the Secret Treasures brand has faded from view since then, and few consider their rums great finds (when they consider them at all) as other, newer indies jostle for the place it once held (for a more complete historical picture, see below)

This is where I’m supposed to make some nostalgic Old Fart kind of comment where I wax rhapsodic about the long forgotten and unappreciated rums of yore, undisovered steals and diamonds in the rough which weren’t appreciated at the time by the aggressive young rum pros of today, blah blah blah. Unfortunately, that’s not the case here. The rum – a Caroni, one of a few released – fell unaccountably short of the high bar set by Velier and other independents, and remains a forgotten, forgettable curiosity, noted more for the associated name than any intrinsic quality it possesses itself.

Let’s do the tasting, then, to demonstrate why somehow this thing falls down flat. The nose gives a promising indicator of things to come, but which don’t. It immediately reeks of the characteristic petrol, tar and road asphalt in hot weather which so defines Caroni. It is dry and sere and surprisingly hot for a near-standard-proofed rum (42% ABV), dark and with notes of sugar water, rubber, acetones, fruits – unripe red cherries and strawberries, pears and ripe green apples. There is also a touch of vanilla and light molasses, but nothing strong or overpowering.

A salty sweet sugar water greets the tongue with warmth and firmness. All the fleshy and watery fruits we’re familiar with parade around – pears, watermelons, white guavas, papaya, kiwi fruits, even cucumbers all take a bow. A trace of olives and occasional whiff of strawberries and petrol are barely noticeable, so one can only wonder where, after such a promising beginning, they all vanished to. Eloped, maybe. Certainly they bailed and left the rum with nothing but memories and a good wish to lead to its inevitably disappointing denouement, which was short, breathy, light and watery, and barely registered some vanilla, brine, a fruit or two and exactly zero points of distinction.

Secret Treasures did put out a few really exceptional rums — their lack of marketing, lack of visibility and lack of distribution mostly relegated them to obscurity (the Enmore 1989 mentioned above is a case in point) — and as is usually the case with small volume bottlers, the outturn of the original line was somewhat hit or miss, and not everything they bottled was gold. This Trini rum was something of a waste of time, for example, weak, unfocused, undistinguished, practically anonymous. Oh it was a rum all right, identifiable as a Caroni, just not much of one. Perhaps it should have been left in the barrels a few more years. Many more years. And then finished in sherry casks. And then spiced up. Then it might have had a profile I’d actually notice. But then again, maybe not.

(#819)(78/100)

Other Notes

  • Outturn 1304 bottles. Distilled 1996, bottled August 2003 in Switzerland. The unproven implication is that it was completely aged in Trinidad.
  • The Ultimate Rum Guide notes it as being a “West Indies Distillery” without further elaboration, and the accompanying photo is wrong. I’ve left them a note to that effect
  • Richard Seale remarked in a FB comment on this review, “Age is an important factor in the latter day success of Caroni. This one may also be blended with neutral spirit – this was a practice in Trinidad – blending an aged rum with neutral spirit but keeping the age claim!”

Historical background

Initially Secret Treasures was the brand of a Swiss concern called Fassbind SA (SA stands for Société Anonyme, the equivalent to PLC – the wesbite is at www.Fassbind.ch) — who had been in the spirits business since 1846 when when Gottfried I. Fassbind founded the “Alte Urschwyzer” distillery in Oberarth to make eau de vie (a schnapps). He was a descendant of Dutch coopers who had emigrated to Switzerland in the 13th century and thus laid the foundation for what remains Switzerland’s oldest distillery.

They make grappa, schnapps and other spirits and branched out into rums in the early 2000s but not as a producer: in the usual fashion, rums at that time were sourced, aged at the origin distillery (it is unclear whether this is still happening in 2021), and then shipped to Switzerland for dilution with Swiss spring water to drinking strength (no other inclusions). In that way they conformed to the principles of many of the modern indies.

Fassbind’s local distribution was acquired in 2014 by Best Taste Trading GMBH, a Swiss distributor, yet they seem to have walked away from the rum side of the business, as the company website makes mention of the rum line at all. Current labels on newer editions of the Secret Treasures line refers to a German liquor distribution company called Haromex as the bottler, which some further digging shows as acquiring the Secret Treasures brand name back in 2005: perhaps Fassbind or Best Taste Trading had no interest in the indie bottling operation and sold it off as neither Swiss concern has any of the branded bottles in their portfolio.

Certainly the business has changed: there are no more of the pale yellow labels and sourced single barrel expressions as I found back in 2012. Now Secret Treasures is all standard strength anonymous blends like aged “Caribbean” and “South American” rum, a completely new bottle design and the Haromex logo prominently displayed with the words “Product of Germany” on the label.

 

Savanna Lontan Traditionnel Grand Arôme (LMDW 60th Anniversary) White Rum- Review

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May 062021
 

The rums of the Reunion Island company Savanna span a wide stylistic gamut, depending on the source material (juice or molasses, for they utilize both), which still made them, and how many esters stuck around for the party (this is particularly the case with the high ester still Savanna casually uses to smack the unsuspecting and unwary into next week).

Perhaps taking a leaf out of Velier’s book, they also release a whole raft of “sets” or types – for example, the Lontan (Grand Arôme / high ester rhums based on long fermentation times of up to 15 days), Creol (aged and unaged agricoles), Intense (molasses based, occasionally finished, aged and unaged), or Métis (blends of agricole and molasses rums). And that’s not even counting the cool-named varieties within those sets, like “Thunderstruck,” “Chai Humide,” “Wild Island,” or the utterly prosaic put-me-to-sleep-please “Belgium.” They seem to have no particular interest in releasing things at a consistent strength and you’ll find rums at standard strength right up to 67% (a 2019 creol I still get delicious nightmares about).

Unsurprisingly, there’s an enormous variation of tastes in these rums – perhaps only the Guadeloupe boys can boast anything that jumps around the flavour wheel as much. You cannot make any predeterminations on “what I expect” with this distillery, and it would be foolhardy to try. I’ve tasted those that are heavy on fruits, others that are more creamy or yeasty or flowery or creamy or are dark, light, heavy, solid, flaky….well, you get my drift.

Still, this 57% ABV grand arôme, which was released in 2016 for La Maison Du Whisky’s 60th Anniversary (they went into partnership with Velier the following year and formed LM&V), seemed at pains to make the point yet again. In this case, it clearly wanted to channel a cachaca duking it out with a DOK, for it nosed pretty much like they were having a serious disagreement: vegetables and oversweet fruits decomposing on a hot day in a market someplace tropical; herbs, wet grass, sweet pickles, hot dog relish (I know what this sounds like!); sugar water; iodine, papaya, strawberries; wax, brine and cucumbers in a light pimento-soaked vinegar. I mean, seriously, does that remind you of any rum you’ve ever tried? I both liked it and wondered where the rum was hiding.

In fairness, the taste was pretty good and conformed more to the ideals. 57% was a good strength for it, and even with the slight roughness of it being unaged, it wasn’t savage, just warm and firm. It tasted initially of brine and olives and then did a switcheroo to light anise and sugar water, fresh sugar cane sap bleeding off the stalk, combined with the tartness of unripe white fruit (guavas, soursop, pears), orange peel and some delicate flowers. A touch of caramel, toffee, breakfast spices, ginger, nutmeg, rosemary and cinnamon, maybe. It fell apart on the finish, alas – that was short, watery, thin, somewhat sweet and lacking any of the complexity with just some herbs, mint, dill, anise and swank drifting away into nothingness.

In other words, the rum started out strong – and startling…that nose really was something – and then each successive stage was weaker than the one before it. That it had more complexity and style than most whites is undeniable, it just wasn’t assembled that well (which is a purely personal opinion, of course). Why LMDW would release an unaged Savanna rum for a major anniversary at a time when Reunion wasn’t much appreciated and super-aged rums were much more likely to attract attention and money, is anyone’s guess. It’s also a peculiarity of the rum that it comes from molasses but through some weird alchemy of the process, actually tastes more like an agricole, which I’m sure you’ll admit is quite a neat trick.

The Fat Rum Pirate in his four-star 2017 review of this rum, remarked “This won’t be for everyone but [..] but whilst similar to other high ABV whites, it has enough going on to be different.” That encapsulates my own feelings as well: while I enjoy (and sometimes fear) the untamed ferocity of the clairins, the Guyanese and Jamaican unaged crazies, or the more refined French island blancs, I also appreciate something original which has the courage to go off on a tangent, before somehow coming together as a recognizably good rum. This one shows that happening in fine style and I’m happy to have had the chance to try it.

(#818)(82/100)

Other notes

  • The LMDW 60th Anniversary release has a 1,000-bottle outturn. Bottle number noted on the label
  • As before, thanks and a hat tip to Nico Rumlover for the sample. His unscored tasting notes can be found here.

Opinion

I’ve heard it bruited about from time to time (by the social media commentariat and never-silent chatterati) that rums which sport labels with [a number plus the word “Anniversary”] are presenting a deliberately misleading faux-age-statement. I completely understand how any minor confusion could arise – when a rum says “50 Years” in large attention-grabbing typeface and then the Lilliputian word “Anniversary” barely visible below that, then the case is easy to make (looking at you, El Dorado, ignoring you, Plantation).

In the main, however, I disagree with the premise. It presupposes an erroneous and all-encompassing assumption of blinkered stupidity by rum drinkers who can’t differentiate the word “anniversary” from the term “years old” when buying something upscale. Sometimes, such commentators really should extend consumers the courtesy of not thinking they (the consumers) automatically morons just because they (the talkers) know a smidgen more. Though to be fair, consumers really do owe it to themselves as well to pay close attention to what they’re buying.

Compagnie des Indes Dillon 2002 13 YO Martinique Rhum – Review

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Apr 292021
 

The small Martinique brand (once a distillery) of Dillon is not one which makes rhums that raises fiercely acquisitive instincts in the cockles of anyone’s hearts, if one goes by the dearth of any kind of online commentary on their stuff. When was the last time you saw anyone, even on the major French language Facebook rhum clubs, crow enthusiastically about getting one? And yet Dillon has a complete – if small – set of rhums: aged versions, blancs, mixers etc. And those that I have tried (not many, which is my loss) have been quite good.

Today’s subject is not a distillery brand, but from one of the independents, Florent Beuchet’s Compagnie des Indes. Long time readers of these reviews will know of my fondness for Florent’s selections, which mix up some occasionally interesting offbeat rums with the more common fare from Central America and the Caribbean that all the indies bottle. For example, there was the Indonesian rhum released in 2015, the recent 10-Cane rum, rums from Fiji, some from Guadeloupe, and even Guatemala.

So here is a rhum from Dillon, which nowadays has its distillation apparatus located in Depaz’s facilities (see biographical notes, below), and this makes Dillon more of a brand than a complete cane-to-cork operation. It’s a single barrel offering, 2002 vintage which was aged in Europe for 9 years of the total of 13, bottled at a quiet 44%. Note that two Dillon barrels were bottled in 2015, MA56 with a 298-bottle outturn, and MA67 with 322, but my sample didn’t mention which it was so I contacted the source, the Danish rum tooth fairy Nicolai Wachmann…and it was MA67 for those who absolutely need to know.

Whatever the case, I must advise you that if you like agricoles at all, those smaller names and lesser known establishments like Dillon should be on your radar. Not all of the rhums they make are double-digit aged, so those that are, even if farmed out to a third party, are even more worth looking at. Just smell this one, for example: it’s a fruitarian’s wet dream. In fact, the aroma almost strikes me like a very good Riesling mixing it up with a 7-up, if you could conceive of such an unlikely pairing. Lighter than the Savanna HERR and much more delicate than even a low-strength Hampden, it smells crisp and very clean, with bags of pineapple slices, green grapes, apples, red grapefruit, bubble gum and lemon zest, all underlaid by a nice nutty and creamy white chocolate and some vanilla and flowers.

Strength is a major component of the assessment of a rhum like this. 44% is the wrong ABV for a woody and character-laden deeper rum like, say a Port Mourant (I think – your mileage may vary), but for a lighter and more scintillating agricole such as the Dillon, it’s spot on. Much of the nose bleeds over to the taste: sprite, grapefruit, lemon zest, pineapples, strawberries, and also ripe mangoes, green grapes, apples, pears and a touch of cinnamon and vanilla. At first it feels too light, too easy, but as one gets used to the underlying complexity and balance, a really well-assembled piece of work slowly comes into focus. And this is the case even on the finish: it’s tight, medium-long, and always completely under control, never overstaying its welcome, never being bitchy, never hurrying off before the last bit of flavour – citrus peel, vanilla, whipped cream, pineapples – is showcased.

In short, though released some years ago and getting harder to find, I think this is one of those rhums that got unnecessarily short shrift from the commentariat then, and gets as little now – because it’s something of a steal. Dillon may be off the map for all those people who love posting pictures of their latest acquisitions from Hampden, WP, Fiji, Foursquare or the ultra-aged indie-release of a wooden still rum; and it barely registers in comparison to better known agricole makers like Saint James, Clement, Damoiseau, Neisson or JM (among others). I just think it should not be written off quite so fast — because even for a single barrel release where singular aspects of the cask’s profile is what led to its selection in the first place, it’s a flavourful, well-layered, well-balanced dram that is at that a near perfect strength to showcase its attributes. And there are really quite a lot of those, for anyone desirous of checking out a lesser known marque.

(#816)(86/100)

Other notes

Dillon was established in 1690 when the site of the distillery in Fort de France was settled by Arthur Dillon, a soldier with Lafayette’s troops in the US War of Independence. A colonel at the age of sixteen, he married a well-to-do widow and used her funds to purchase the estate, which produced sugar until switching over to rhum in the 19th century.

The original sugar mill and plant was wiped out in the 1902 volcanic eruption of Mont Pele, and eventually a distillery went into operation in 1928, by which time there had been several changes in ownership. In 1967 Bordeaux Badinet (now Bardinet / La Martiniquaise Group) took over, the mill closed and the original Corliss steam engine and the creole column still was sent up the road to Depaz…so nowadays Dillon continues growing its own cane, but the distillation and bottling is done by Depaz, which is owned by the same group.

Dave Russell of Rum Gallery, who actually visited the distillery, remarked that the creole single column still is still in operation and is used specifically to make the Dillon marque, perhaps in an effort to distinguish it from Depaz’s own rhums.

Depaz Rhum Agricole Blanc “Cuvee de la Montagne” – Review

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Apr 182021
 

When most people spend money on rhum agricoles, they tend to go for the upscale aged (“vieux”) editions, those handily aged expressions or millesimes which have tamed the raw white juice dripping off the still by ageing them for several years. Consumers like the smooth sipping experience of an aged brown spirit, and not many consider that while such rhums do indeed taste lovely and are worth their price tag, the ageing process does take away something too – some of the fresh, snappy bite of a white rhum that hasn’t yet been altered in any way by wood-spirit interaction and a long rest.

Locals in the French West Indies have for centuries drunk the blanc rhum almost exclusively – after all, they didn’t have time to muck around waiting a few years for their favourite tipple to mature and in any case the famous tropical Ti-punch was and remains tailor made to showcase the fresh grassiness and herbal pizzazz of a well made blanc. To this day, just about every one of the small distilleries in the French islands, no matter how many aged rhums they make, always has at least one house blanc rhum, and just about all of them are great. In fact, so popular have they become, that nowadays increasingly specialized “micro-rhums” (my term) based on parcellaires and single varietals of sugar cane are beginning to become a real thing and make real sales.

Depaz’s 45% rhum blanc agricole is not one of these uber-exclusive, limited-edition craft whites that uber-dorks are frothing over. But the quality and taste of even this standard white shows exactly how good the blancs were in the first place, and how the rhum makers of Depaz got it so right to begin with. Consider the nose: it is fresh, vegetal and frothily green, vibrantly alive and thrumming with aromas of crisp sugar cane sap, sugar water and tart watermelon juice. And that’s the just for openers – it has notes of green apples, grapes, cucumbers in sweet vinegar and pimento, and a clean sense of fruits and soda pop, even some brine and an olive or two. All this from a rum considered entry level.

The palate has difficulty living up to that kind of promise, but that should by no means dissuade one from trying it. It’s a completely traditional and delectable agricole profile: sweet, grassy and very crisp on the tongue, like a tart lemon sherbet. It tastes of lemon, cumin, firm white pears and papayas, and even shows off some firm yellow mangoes, soursop and star-apples. The 45% isn’t very strong, yet it provides a depth of flavour one can’t find much fault with, and this carries over into a nicely long-lasting, spicy finish that is sweet, green, tart and very clean. There’s a whole bunch of fruit left behind on the finish and it really makes for a nice neat pour, or (of course) a Ti-punch.

Depaz is located on the eponymous estate in St. Pierre in Martinique, which is at the foot of Mount Pelée itself: it has been in existence since 1651 when the first governor of Martinique, Jacques Duparquet, created the plantation. Although the famous eruption of the volcano in 1902 decimated the island, Victor Depaz, who survived, reopened for business in 1917 and it’s been operational ever since. The company also makes quite a few other rhums: the Rhum Depaz, a full proof 50% beefcake, the Blue Cane Rhum Agricole as well as an XO and the Cuvee Prestige, to name just a few.

I have never tried as many of their rhums as I would like, and for a company whose rums I enjoy quite a bit, it’s odd I don’t spend more time and money picking up the range (I feel the same way about Bielle and Dillon). I keep adding to my knowledge-base of Depaz’s rhums year in and year out, however, and so far have found little to criticize and much to admire. When even an entry level product of the line is as god as this one is, you know that here there’s a company who’s attending seriously to business, and from whom only better things can be expected as one goes up the line of their products.

(#813)(84/100)

Other notes

  • It goes without saying that this is a cane juice product, AOC compliant, columnar still.
  • Depaz is not an independent family operated establishment any longer, but is part of the Bardinet-La Martiniquaise Group, a major French beverages conglomerate which also owns Saint James and Riviere du Mat.

Naga Triple Wood Small Batch Indonesian Rum – Review

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Mar 292021
 

 

Indonesia is the region where sugar cane originated and gave rise to the proto-rums of yesteryear, which have their genesis in arrack, a distillate first identified by the Dutch and Portuguese in the town of Batavia (now Jakarta, the capital). After being practically unknown to the larger rum drinking public for a long time, arrack and local rums are now slowly being shown to western audiences, most notably from By The Dutch and their Batavia Arrack, and the little company of Naga which produced the rum we’re looking at today.

Based in Indonesia, Naga is a rum company formed around 2016 by Sebastien Follope, another one of those roving, spirits-loving French entrepreneurs who are behind some of the most interesting Asian rums around (Chalong Bay, Issan and Sampan are examples). While small, the company has several rums in its eclectic portfolio, though they lack any distillation facilities of their own – they are buying from a distillery on Java on the outskirts of Jakarta, which cannot be named.

This particular rum is called the Triple Wood for good reason – it is aged in three different kinds of barrels, and is an extension of the “Double Cask Aged” rum we have looked at twice before – once under that name in 2018, and once as the “Java Reserve Double Aged rum” a year later. The triple wood is similarly a molasses-based rum, column-still distilled, aged for three years in barrels made of teak (also called jati), four years in ex-Bourbon and one more year in cherry-wood barrels – it is, therefore, eight years old. Since the company was only formed in 2016 and this rum came on the scene in 2018, it is clear that the first ageing and part of the second was done at the distillery of origin (or a broker, it’s unclear).

Does this multiple wood ageing result in anything worth drinking? Yes it does – the extra year seems to have had an interesting and salutary effect on the profile – though at 42.7% it remains as easy and soft as its siblings. The nose, for example, is a nice step up: cardboard, musty paper, some dunder of spoiled bananas skins, plus strawberries and soft pineapple or two and brine (which, I swear, made me think of Hawaiian pizza). Caramel and bitter dark chocolate round things off. It’s a relatively easy sniff, inoffensive yet solid.

The palate is goes on to be warm, soft, and somewhat sweeter. Initially, given its puffed cloudy vagueness, you’d think it’s simple and amorphous, but actually it just keeps improving over time – the rum unfolds like a small origami flower, gradually – even shyly – presenting floral tastes, molasses, toffee, nougat, breakfast spices, licorice and some watery background of melons and pears. It’s easy and very relaxing to sip, because the flavours don’t come at you all at once, but kind of stroll past doing a slow ragtime. That low strength, much as I usually prefer something stronger, really is probably right for what that taste is, but it must also be admitted it makes for a weak finish: clean and easy, just not much more than some light flowers, strawberries and bubble gum, fanta, light molasses, and a bit of musty and dust-filled rooms.

I quite liked the rum and enjoyed its low-key, tasty nature, so different from the more aggressive high-proof rums I’ve been seeing of late – after all, one doesn’t always a need a massive overproof squirting dunder, alcohol and pain in all directions. And arrack, this rum’s progenitor, is an interesting variation on what a rum can be (as an example, fermented rice is usually added to the fermenting molasses – see other notes for more details) which is something worth taking note of and these times of dominance by famed Caribbean distilleries. There’s no question that it’s a somewhat different kind of rum, more representative of its region than of any “standard” kind of profile – but for those who are okay trying something different, it won’t disappoint.

(#809)(81/100)

 

Other Notes

  • Naga is a Sanskrit-based word referring to the mythical creature of Asia, a dragon or large snake, that guards the treasures of the earth, and is also a symbol of prosperity and protection
  • This rum is now named “Pearl of Jakarta.”
  • Production:
    • Fermentation of molasses and fermented red rice in teak vats up to
    • 12% ABV.
    • 52% of this “cane wine” then distilled in traditional Chinese stills to 30% ABV. It is then distilled in these same stills a second time, until it reaches 60-65%.
    • 48% of the “cane wine” distilled in a column still to 92% ABV.
    • The rums obtained in this way are then blended and aged for 3 years in teak barrels, then transferred to American oak barrels (ex-bourbon barrels) for 4 years before ageing for one final year in cherry wood barrels.

Chamarel Premium Classic Unaged White Rum – Review

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Mar 082021
 

La Rhumerie de Chamarel, that Mauritius outfit we last saw when I reviewed their 44% pot-still white, doesn’t sit on its laurels with a self satisfied smirk and think it has achieved something. Not at all. In point of fact it has a couple more whites, both cane juice derived and distilled on their Barbet columnar still: one at 42º (the “Classic 42”) for cocktails like a mojito, and the other delivering a sharper 52º and clearly meant for the islanders’ own beloved Ti-punch.

Chamarel distillery is situated in a small valley in the south west of Mauritius, cultivates its own sugarcane, and has a history on the island going back centuries. The distillery takes the title of a small nearby village named after a Frenchman who lived there around 1800 and owned most of the land upon which the village now rests. The area has had long-lived plantations growing pineapples and sugar cane, and a very long history of distilling its own back-country hooch for local consumption, much like the grogues of Cape Verde or the clairins of Haiti..

After 2006, when rum production was finally legalized (previously all cane had to be made into sugar by law), it began to emerge from the shadows, to become something the world started paying attention to. It’s no coincidence that it was in 2008, at a time of weakening demand and reduced EU subsidies and a time of renewed interest in rum, that the owners of the Beachcomber Hotel chain (New Mauritius Hotels, one of the largest companies in Mauritius), created their new distillery on a 400-hectare estate.

The sugar cane is grown onsite and cut without pre-burning between July and December. The harvest is transported directly to the distillery and the crushed sugarcane juice filtered and taken to steel tanks for fermentation after which the wash is run through a copper pot still (for one of their white rums), or the two-column 24-plate still they call an alembic (for aged and other white rums). In all cases the rums are left post-distillation in inert stainless steel vats for three months (or more) before being transferred to ageing barrels of various kinds, or released as white rums, or further processed into spiced variations. In this case the classic is slowly reduced to 52% ABV over six months.

What comes out the other end and is released in a bottle smart enough to sport a doctorate from Cambridge, is a sleek stunner of a rum with a cosh in its back pocket. It’s an intense and crisply fiery taste bomb, and my Lord, was there a lot going on under its crinoline – a hot combo of wax, olives, brine and sugar water, acetone and paint thinner, which vied with a veritable smorgasbord of light and watery fruit for the dominance of the nose: guavas, pears, Thai mangoes, watermelon and guavas with a touch of pineapple and strawberry infused water. Slightly sweet, salty and sour, a really distinctive, slightly-addled nose. It’s sharp to smell, yet it’s the sharpness of clear and crisp aromas rather than any deficiency of youth and poor cuts such as too often mars young rums subsequently marketed as cocktail fodder: this thing, on the contrary, smells like you could take it to dinner at the Ritz.

Having already tried – and felt somewhat let down by – the restrained, near-lethargic nature of the Chamarel pot still white, I wasn’t looking for anything particularly “serious” when it came to how it tasted, aside from, perhaps, a bit of extra jolt from the higher proof point. I was happy to be disappointed: it was a firm and solid rhum on all fronts, both deep and sharp at the same time, laden with vegetals, wet grass, green apples, grapes, citrus, vanilla, pineapple and a mischievous hint of cider to shake things up. Waiting a bit and then coming back to it, I noted a crisp melange of lemon, thyme, biryani spices, marzipan, more light and tart fruits, some unsweetened yoghurt and even the creamy back end of white chocolate and almonds. It ended up closing the show with a last joyous and furiously spinning sense of fruit, citrus, pepper and a very hot green tea gurgling its way down.

Personally I have a thing for pot still hooch – they tend to have more oomph, more get-up-and-go, more pizzazz, better tastes. There’s more character in them, and they cheerfully exude a kind of muscular, addled taste-set that is usually entertaining and often off the scale. The Jamaicans and Guyanese have shown what can be done when you take that to the extreme. But on the other side of the world there’s this little number coming off a small column, and I have to say, I liked it even more than its pot still sibling, which may be the extra proof or the still itself, who knows.

The Premium Classic was simply a rhum that invigorated, and was hugely fun to try without any attempt to be “serious” or “important”. And that’s a good thing here, I think, because it allows us to relax and just go with it. Now, a lot of us drink rums just to get hammered, start a convo, have a good time – and if we don’t like it we chuck it away, or into a mix and any weakness is shrugged off by saying “others will like it” or “it’s not meant for sipping.” Meh. For me, either it works or it doesn’t and this one – frenetic, alcoholic and cheerfully unapologetic – does its thing so well, that the day I tried it I looked at the guy at the booth doing the talk and the pour and laughed in sheer delight, didn’t say a word and just held out my glass for more. I haven’t heard much about this company or this rum since then, but I sure hope that gent remembers how much I liked his company’s product.

(#807)(85/100)

Other notes

  • Although this is a rum (or rhum) deriving from cane juice, Mauritius does not have the right to call its products agricoles, and I follow the practise in my naming and description..

SMWS R8.3 Nicaragua 2004 12 YO Rum (“Fruit and Nut Case”) – Review

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Mar 042021
 

If two rums from the same company were made the exact same way on the same still, there are just a few things that would explain any profile variations. There’s the still settings themselves, because one rum might have different “cuts” than the other, or from higher or lower plate; there’s the proof point, stronger or weaker, at which either is bottled; and then there’s the barrel strategy, which is to say, the barrel itself and the duration of the rum’s slumber therein.

Last week I looked at a 12 year old Flor de Caña Nicaraguan rum from Compañía Licorera de Nicaragua, which came off their column still in some undisclosed year and was then aged in ex-bourbon barrels in Central America for more than a decade before being diluted down to a milquetoast 40%. The 335 bottles of this Nicaraguan rum released by the Scotch Malt Whiskey Society were also 12 years old but allowed to flex the glutes at a solid 55% ABV, was in so many ways a better rum that one can only wonder at the difference. After all, isn’t tropical ageing supposed to be better? Stuff made at the distillery of origin from cane to cork should be benefiting from the voodoo of location, yet clearly that didn’t happen here.

I mean, consider the profile from start to finish. This SMWS rum was deep and forceful from the get go. Caramel and toffee melded well with a woody component. Dark fruits and raisins waft across the nose and combined with some apple cider, threatens to overwhelm the smell…but the toffee, caramel, oak, chocolate and tart yoghurt end up carrying the day. It’s a bit sweet, with some bitterness after a while, and an emergent strain of coconut and marzipan, with the whole thing getting both darker and sweeter the longer it’s nosed

Palate? Not bad at all. It’s woody, more so than the Flor de Caña product (and this is something about their rums many have commented on before); caramel and bitter chocolate wrestle for dominance with dark Russian peasant bread. “It’s kind of like a thin Blairmont and without the complexity,” remarked my friend Marco, who was tasting it unenthusiastically with me (he was not a fan). I disagree there, because when you leave the rum alone for a while (okay fine, I forgot about it and checked it again an hour later, so sue me) it actually provides some nice notes of coffee, brown sugar, apples and vanilla – these temper the slight oaky bitterness we sensed, and while overall I think it is rather simple and the finish just repeats the chorus of notes from above, it’s a pretty powerful statement for the company…and what it could be doing.

I have no way of knowing in which year the Flor 12 was made – company-made blends like that stay stable for long periods and are tweaked to make them that way – and so a comparison between a continentally aged rum from a single barrel selected by a whisky maker, and a blended, easier product continuously being made by the distillery, lacks true comparability or real meaning; and will without question taste differently. And that’s even without going into the oft-repeated doubts as to whether even back then, their rums truly aged for X years.

And yet, and yet….perhaps it should not taste that different. The shared DNA should be clear, there should be points of similarity that would permit a reasoned comparison to be made, the family tree to snap into focus. Here, that’s hard. If pressed, I’d say I felt this one was less like the 12 and more akin to the superlative blue-bottled 15 year old “21” I’ve always liked — but that one was also quite different from other Flor products (it was an anniversary bottling, never repeated).

So taking all that into account, what made the SMWS rum from Nicaragua so relatively good? Maybe they really were made at different times and in different ways and came off the still already more like second cousins than brothers. But assume for a minute that they were the same up to that point: given the similarity in age, similarity in barrels and assumed sameness off the still, the only thing left to consider is the wide divergence of the proof point, and the ageing location. The 40% TA variant is faint, lacklustre and ultimately boring – it in no way provides the complexity and solidity of tastes the CA 55% does.

I’m not trying to make a case for continental over tropical (aside from pointing out how pointless the discussion is from a taste perspective) – but I will go on record for suggesting that maybe one reason Flor de Cana can’t seem to increase its market share or get a bigger footprint on the connoisseur’s mindset, is because they have not had the guts to stake out the full proof market for their products, or even issue a limited edition series of single cask releases. And what that means is that other, smaller independents are stealing the thunder and reaping the rewards that by right should have been theirs. All because they couldn’t be bothered to move away from the traditional philosophy of their blenders.

(#806)(85/100)

Other notes’

  • Simon over at the Rum Shop Boy liked the rum, and made some interesting comments in his conclusions: he suggested that its quality disproves the oft-cited myth that lighter column still spirits require dosage to be truly palatable; and also, that a higher proof is a completely acceptable way of delivering more flavour punch to the rum.
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