Reimonenq Vielli 7 YO Grande Reserve Guadeloupe Rhum – Review

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Nov 052020
 

Reimonenq out of Guadeloupe is not a producer whose rhums I’ve tried much of, and so the initial attack of this Grande Reserve — nuts, nougat, toblerone, vanilla ice cream and sweet white chocolate — took me somewhat off balance.  The Vielli was a rhum aged 7 years, so I expected a bit of agricole-ness mixed up with more traditional aged olfactory components, not something like that, not right off. But there they were, clogging up my nose.  And that wasn’t all – the dourness of the opening was followed by stuff that was a lot more sprightly – dried apricots, pineapples, strawberry bubble gum, acidic green apples, mint, thyme and Fanta.  I mean, it started out relatively solid but became – or at least seemed to become – progressively more lighthearted, chirpy, progressively younger, as time went by. Not in age but in feeling.

Even the texture and taste of it on the tongue channeled some of that dichotomy, the musky and the crisp, balancing between an aged rhum and a more youthful expression. Sweet bubble gum and flowers, dill, hot black tea, no shortage of various citrus fruits (orange, lemon, red grapefruit), green grapes, brine, red olives.  There was even sweetness, marmalade on toasted bread vanilla, a touch of brown sugar, acetones and nail polish, if you could believe it, with a faint whiff of exotic kitchen spices wafting gently behind it all and morphing at last into an aromatic but dry finish, redolent of brine, spices, nail polish and sharp fruits that seemed to only grudgingly dissipate.  

I looked at my glass in some bemusement, checked the labelling. I got all that from 40%? From this? Wow.

I was really and pleasantly surprised by how well it presented, to be honest.  For a standard strength rhum, I expected less, but its complexity and changing character eventually won me over.  Looking at others’ reviews of rhums in Reimonenq’s range I see similar flip flops of opinion running through them all.  Some like one or two, some like that one more than that other one, there are those that are too dry, too sweet, too fruity (with a huge swing of opinion), and the little literature available is a mess of ups and downs.

Except the Caribbean Journal, which was perhaps overcome with a fit of hyper-enthusiastic vapours when it spoke glowingly of Reimonenq’s 6YO Grande Reserve, and said they made “rum for rum drinkers” (as opposed to mere “special rums” for the proles, apparently), and opined that such a category “…isn’t for everyone, [is] filled with rums of unique character, of sometimes too much strength, of uncanny personality.” Uh-huh. Right. Sure you aren’t working for their marketing department, buddy?

Still, you’d think that anything endorsed so positively – and in the main, reviews of their rhums are more upbeat than negative – should have a rather large footprint, but you’d be wrong – not many reviewers have bothered to try any, except the mastodon of the scene, Serge Valentin (here, here and here to start), and the man who channels his ethos, Marius Elder of Single Cask Rum.  And of course, there’s a few opinions on Rum Ratings, which are too few to make any comments about, but demonstrate the peculiar anonymity of the brand by their sheer paucity and are useful in their own way.

That’s rather odd, because Distillerie Reimonenq has been around since 1916 when it was founded by Joseph and Fernand Reimonenq in the commune of Sainte-Rose on Guadeloupe (the west “wing”, or Basse Terre) and as far as I know, continued under their ownership ever since.  Moreover, they have a wide range of column-still rhums (all cane juice based) that span many ages and many strengths and aren’t half bad.  Indeed, Reimonenq supplies indie bottlers from time to time, most notably Rum Nation, so why isn’t it better known and shown off with pride on social media more often? I don’t know the answer to that.  I do know I’ll be picking a few more of these to look at, and that right quick, as it’s clear I’ve been ignoring them for too long already.

(#775)(84/100)

 

Rum Nation Guatemala Rum Gran Reserva – Review

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Oct 292020
 

Aside from Zacapa, Botran is the other big rum name we know which comes out of Guatemala.  Both have lost some of their lustre in the last years (though probably not their sales), the former for its sweetness, the latter because it got left behind by the fast moving indie world and cask strength ethos that gradually took over the top end.

That certainly did not stop Rum Nation though, because they happily took some of the distillate from Botran’s Destiladora del Alcoholes y Rones SA (also known as DARSA) and aged it for around four years (minimum) in the Hondo River region of NE Guatemala in ex-bourbon white oak barrels.  The story goes that this area is quite humid and the warmest part of Guatemala which allowed for some interesting effects on the final distillate, a light, fruity result that was then bottled in 2018 and remains in their core lineup. 

Well, ok. I’ve had a fair bit of Botran’s lineup and if Rum Nation decides to go this route of in-country ageing to get a nice little 40% sipper, I’d love to try it.  I do after all have a lingering fondness for one of the first indies I ever had a chance to try, and retain a desire to try two other old rums from Guatemala they issued — a 1982-2005 and a 1984-2007.

Rum Nation’s own background notes say this is “one of the lightest rums in our collection” and they weren’t kidding (they omit mention that it’s also one of those rums Fabio Rossi would call a “starter rum”, but never mind). The nose just confirms this assessment: it is delicate to a falt, very light, channeling the clean white softness of a freshly laundered pillowcase hung to dry in the sun. It’s lightly sweet, fruity with the aromas of green grapes and raisins, and has a tuch of cola, mint, caramel and some vanilla, plus an additional hint of orange peel and perhaps some anise after a few minutes. A nice and easy sip to start the day’s sundowners.

The palate built on this quiet foundation.  It remained soft and warm – 40% couldn’t really provide much more – and initially tasted of candy, creme brulee, caramel and vanilla ice cream, as well as an odd and subtle mineral note. A little salt, brie, citrus, vanilla, more caramel and a touch of spite from the wood. Others have remarked on a  more pronounced licorice element, but  didn’t sense much of that.  The finish is everything we can expect: a summation of all the preceding, no new ground, a light, breathless wisp of vanilla, fruit and caramel.

Fabio Rossi no longer owns the Rum Nation brand (he sold it to a group of Danes in 2019 or thereabouts) yet his fingerprints remain all over this one.  For years he tried to find a light, fragrant, fruity distillate that would take on Zacapa and the two rums alluded to above were part of that exercise, even if eventually he found what he was looking for in Peru, not Guatemala. I think he liked what Botran was doing, though, and put in an order that resulted in this delicate standard-strength blend.  By the time it came out he was already retreating from Rum Nation, leaving it as one of the last rums he had a hand in creating.  

It’s too delicate and light and breathy for me, and as you know, these days 40% doesn’t work for me any longer. That should not, however, stop adherents of the Botrans and soft Latin style rums from giving it a try, because it sure pushes all the buttons I know they like: easy, light and clean, reasonably and subtly tasty, made to have by itself. For those drinkers not entirely won over by today’s stronger and more puissant full proof releases, this may be the fruity marshmallow they never knew they wanted.

(#773)(80/100)

Other Notes

  • I didn’t get to test for sugar, but I’m sure there’s some in here…it just tastes that way.
  • As far as I know, completely aged in Guatemala, and it’s a blend, not a solera.

Ron Botran 1893 Solera Añejo (Decanter)(2000s)

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Oct 082020
 

Rumaniacs Review #121 | 768

1893 was a year of some importance for the Botran rum-making concern of Guatemala – it was the date of birth of one of the founders of the company, Venancio Botran. He and four other brothers (Andres, Felipe, Jesus and Alejandro – their parents immigrated from Spain to Central America in the early 1900s) moving away from a purely sugar-based company, established the Industria Licorera Quetzalteca in the western Guatemalan town of Quetzaltenango back in 1939. It was geared towards making rones, and the company remains a family owned business to this day.  

This rum is presented in a decanter, not the current 2015-released bar-room bottle and I think it was likely the top of their line for many years – hence the flagon – before the 75th Anniversary Solera 25 came out and became the crown jewel. Interestingly, the label  does not mention the number 18 anywhere, just “1893” and “solera”, and so it’s reasonable to assume the blend was tweaked a little (but not much) and locked into the current version, with some 18 YO as the oldest component. I’ve sent them a note to check.

Colour – Gold brown

Strength – 40%

Nose – Silent and withdrawn sort of nose, not too much going on at the inception. Very gentle. Light fruits like pears and watermelon, plus green peas (!!), peaches and dried apricots.  Some cocoa, vanilla, with hints of lemon peel and cinnamon.

Palate – Cocoa and spices, vanilla, toffee, honey, tobacco.  Nutmeg dusting over a blancmange, sweet and firm, with additional notes of brown sugar, smoke and a strong mocha.  Fruits take something of a backseat with this aspect, though a bit of orange or lemon zest can still be discerned if you try (or care enough to bother).

Finish – Here today and gone today, vanishes faster than a 4S acolyte seeing Alexandre Gabriele at a rumfest.  Some nuttiness and more blancmange, coffee powder, vanilla ice cream, but the real question is, where’s the “rumminess” to this thing? Completely absent, really.

Thoughts – It’s got the flavours, just not the punch to make then pop and 40% simply does not provide the firmness such a profile needs. I tried the new 1893 version with the entire lineup in 2015 and liked it enough to give it a good score and recommendation. Somehow this one doesn’t quite come up to the same level for me (this may be four additional years’ experience manifesting itself), though for anyone looking for a relaxing drink from yesteryear that challenges less than it soothes, it admittedly remains a good buy.

(76/100)

Other Notes

  • The various components of the blend are aged in Spanish ex-Jerez casks, American white oak casks, and ex-Port barrels
  • Since “Guatemala” and “solera” are probably ringing some big alarms in your mind (or church bells, depending on how you view the matter), let it be confirmed that yes, they also produce the Zacapa line of rums, the most famous of which is of course the “23” — these rums have come in for equal praise and opprobrium in the last few years, because of the solera method of production, the sweetness and the light nature of the rums, and the problematic age statement.  You can read more about the issue here.
  • As always, thanks to the source, my old schoolfriend Cecil of the USA.

Compagnie des Indes Dominican Republic 2000-2016 15 YO Rum – Review

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Sep 212020
 

Photo courtesy of and (c) Mads Heitmann of romhatten.dk

One of the interesting things about the Compagnie des Indes Dominican Republic rum we’re looking at today, is that we don’t often see rums from the half island go into anything except a mild standard strength blend.  It’s rare to see a single cask version and even rarer at this kind of power – 64.9%. Here is a rum that at that level of oomph had to be a special edition for Denmark only (see other notes), probably because nobody back in the day wanted to take a chance on a rum and a country not known for individualistic excess of any kind.

In 2020, of course, when new indies are popping up everywhere and cask strength is considered almost a new standard, such a thing is the sort of amusing tale we relegate dismissively to “them old days”, but it’s instructive to note how recently the situation actually was – the rum was released in 2016.  Another peculiarity about it is the lack of information about who made it – none of this “Secret Distillery” business, just a cryptic note of “various” distilleries – this tells us that it was likely procured from either one or more of the “Three B’s” – Bermudez, Barcelo or Brugal – or Oliver & Oliver (who produces such indeterminate blends).  The assumptions this also forces us to make are that it is from column stills, a blend, and blended prior to ageing, not after. Knowing the Compagnie, I don’t think it’s a stretch to suggest ageing was continental.

Still, I do appreciate the extra intensity the 64.9% brings and the ageing of fifteen years is nothing to sneeze at. The nose bears this out in some ways – it’s powerful, yes, but very light and clear, with a clean and somewhat sweetish nose. Fruits like peaches, cherries, a slice of pineapple and a red grapefruit are present, though oddly muted.  To this is added tannins, oak, shoe leather, citrus, and aromatic port-infused cigarillos, which nose well but seem tamped down, even tamed, not as furiously pungent as might have been expected.

Photo courtesy of and (c) Mads Heitmann of romhatten.dk

The palate is pretty good, though.  The tart and sweet nose gives way to a more musky, nutty and coffee-like flavour, with chocolate and mocha, a bit bitter. The sweetness noted on the aromas was less prominent here, while, with some water, the fruity component went up, and developed hand in hand with an interesting salty tang, nuts, dates and teriyaki sauce (go figure). Finish is good but not exceptional: medium long, fruity aromas of ripe mangoes, pineapple and sweet soya sauce, and a whiff of salt caramel.

A single cask full-proof rum from the Dominican Republic is harder to find nowadays, even from an independent, and my impression is that CdI (or Florent – to speak of one is to speak of the other as is the case with most small indies) found it uneconomical to release such a rum which in any event lacked precision – it had been blended before it went into the cask in 2000, and then aged for 15 years, releasing a mere 293 bottles.  It’s likely that though it sold and he didn’t lose money, he found it more efficient to go more seriously into blended rums, like the well-received Dominidad series of Dominican/Trinidadian hybrids which did away with the limited outturn of the DR 2000 and expanded his sales (he has remarked that blends outsell the single cask offering by quite a margin, an experience shared by 1423 in Denmark).

Well, whatever. Moving away from this single-country, multi-distillery type of rum was probably the right decision – because although CDI has made a few others from the DR, younger ones, they are not well known, probably for the same reason this one has faded from our senses: overall there’s something indeterminate about it, and it lacks an element of real distinctiveness that might make you run to find your credit card. In other words, while the CdI DR 15 YO is too well made to ignore completely, there’s also nothing specific enough here to recommend with real enthusiasm.

(#763)(82/100)

Other Notes

  • On FB, others gently disagreed with my assessment. Nico Rumlover commented it was the best DR rum, for him (of the 14 DR rums I’ve written about, only two score higher, so I’d suggest he has a point); and Mikkel Petersen added that he felt it was one of the best gateway rums for people who wanted to get into cask-strength additive-free juice. I hadn’t considered that, but do agree.
  • Florent has told me it’s definitely not Oliver & Oliver, and identified at least one of the distilleries in the blend. I respect his reticence and therefore will not mention it either.  
  • The rum has no additives and is not filtered. Interesting then, why it tastes sweet.
  • Back in 2014-2016, Danish bars and importers liked the Compagnie’s bottlings but having a bunch of rabid rum fans clamouring for stronger juice, asked Florent to sell them some at cask strength.  Florent told them he could do that, but for tax and other reasons could only sell them the entire outturn from a whole barrel, and this is why there are various older bottlings with the “Bottled for Denmark” on the label.  By 2016 others got into the act, these releases became more popular and more common and distribution was widened to other countries – so the label was changed to “Cask Strength” and after another year or two, the matter was dropped entirely.

Savanna Cuvée Maison Blanche 2005 10YO Rum – Review

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Sep 172020
 

Savanna’s 2005 Cuvée Maison Blanche 10 Year Old rum, in production since 2008 is a companion to the 2005 10 YO Traditionnel and a somewhat lesser version of the superb 2006 10YO HERR issued a year later, and that one, you will remember, blew my socks off back when I tried it. 

Going strictly  by the numbers, it hardly seems to be very different from the various traditionnel (i.e., molasses based) rums that are released with great regularity by the distillery.  But actually, these “White House” 10 YO rums date back to when the 1998 edition was first released as a millesime and has always denoted something a bit more special from the season.  Such rums are intermittently issued, not annually, and have become something of an underground search-for by some (myself included) even if they are not that well known and are nowadays eclipsed by the various Grand Arômes and special series that pop up with much fanfare every year or two. The title, as an aside, references the original Savanna distillery in Saint Paul which bore the name of “Maison Blanche.”

We know a fair bit about Savanna by now (see here for a mini bio if you don’t), so we’ll get straight into what it’s like. Note, first off, that the name has nothing to do with its type – it’s not a white rum, but an aged dark gold one, which would seem obvious, but isn’t always, so I mention it in passing. 

The nose is very nice for something at 43%, and I’ve always wondered why they kept the strength that low: but for sure it’ll provide its adherents many pleasures, like the warm, creamy aromas of honey and caramel, to start. There’s some vanilla, flowers, oak tannins and bite, the vague fruitiness of peaches and ripe cherries and something a bit lighter (pears, I’d say).  The balance among the various pieces is nicely done, though it feels somewhat faint, which may be my schnozz, not yours.

I’m not sure if I mentioned this before, but I usually do standard strength rum tastings first thing in the morning when the palate is at its most sensitive and I haven’t (yet) been brutalized by a bunch of stampeding overproofs. That helps here, because although it also makes it seem sharpish, what it really is, is clean and fresh and bright, a delicate smorgasbord of caramel, nuts, molasses, vanilla, fresh red and white fruits (apples, peaches, pears, watermelon, strawberries, papaya, cherries). That’s enjoyable, but the finish – short, clear, clean, minty and with some caramel, vanilla and sour cream – departs too soon and is gone too fast for any sort of real appreciation.

That finish is representative of what I consider something of a deficiency for the Maison Blanche’s – the low strength, which hamstrings tastes that need jacking up to be appreciated more fully. The rum walks a neat line between acid and tart and musk, between soft and sharp notes, and I did enjoy it, especially for that peculiar note to it on the end, a wispy salt-tobacco-pineapple thing that to me is the creole island twang of Savanna. But I honestly wish they had bottled it at a higher proof, something to give it a bit more oomph and smack, that would draw out and showcase those tastes more decisively. Too much is lost in the obscuring fog of 43% for me to consider it truly special — and that’s a shame for a rum that is in most other respects quite a lovely drink.

(#762)(83/100)

Other Notes

  • The year of the edition is always on the front label, at the bottom
  • As always, thanks and my appreciation to Nico Rumlover, who sent me the sample.

Savanna Lontan Grand Arôme Unaged White Rum – Review

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Sep 142020
 

It’s perhaps unfair that only with the emergence of the 2016 HERR 10 YO and the LMDW 60th Anniversary white in the same year, that the distillery of Savanna on Reunion began to pick up some serious street cred. I think it’s one of those under-the-radar distilleries that produces some of the best rums in the world, but it always and only seems to be some special limited edition like the Cuvee Maison Blanche, or a “serious” third party bottling (e.g. from Habitation Velier, Rum Nation or Wild Parrot) that gets people’s ears to prick up.  And it’s then that you hear the stealthy movement of wallets in pockets as people slink into a shop, furtively fork over their cash, and never speak of their purchase for fear the prices might go ape before they get a chance to buy everything in sight.

Such focus on seemingly special bottlings ignores a lot of what Savanna actually produces. Starting around 2013 or so, in line with the emerging trend of own-distillery bottlings (as opposed to bulk sales abroad) done by well-known Caribbean island distilleries, they took the unheralded and almost unacknowledged lead in constantly producing all sorts of small not-quite-limited batches, for years and years (the 5 year old and 7 year old “Intense” rums were examples of that). And, as I’ve observed before, it’s good to remember that Savanna’s rums span an enormous stylistic range of both cane juice rhums and molasses based ones, single barrel and blends, standard strength and full proof, and underneath all of those are rums like the seemingly basic Lontan White 40% rum we’re looking at today.

The word “Lontan” is difficult to pin down – in Haitian Creole, it means “long” and “long ago” while in old French it was “lointain” and meant “distant” and “far off”, and neither explains why Savanna picked it (though many establishments around the island use it in their names as well, so perhaps it’s an analogue to the english “Ye Olde…”).  Anyway, aside from the traditional, creol, Intense and Metis ranges of rums (to which have now been added several others) there is this Lontan series – these are all variations of Grand Arôme rums, finished or not, aged or not, full-proof or not, which are distinguished by a longer fermentation period and a higher ester count than usual, making them enormously flavourful.

Does that work, here? Not as much as I’d like – the strength is partly responsible for that, making it seem somewhat one-dimensional.  The nose gentle and clean, some brine and olives, pineapple, watermelon, green apples and a touch of herbs, yet overall the smell of it lacks something of an agricole rhum’s crispness, or an unaged molasses rum’s complexity, and if there are more esters than normal here, they’re doing a good job of remaining undercover. It actually reminds me more of a slightly aged cachaca than anything else.

It’s an easy rum to drink neat, by the way, because the 40% does not savage your tonsils the way a full proof would.  On that level, it works quite nicely.  But that same weakness makes flavours faint and hard to come to grips with. So while there are some subtle notes of sugar water, anise, vanilla, mint, coffee (a dulce de leche, if you will) and cumin, they lack spark and verve, and you have to strain hard to pick them up….hardly the point of a drink like this. Since the finish just follows on from there – faint, breathy and <poof> it’s gone – about the best one can say is that at least it’s not a bland nothing.  You retain the soft memory of fruits, pineapple, cumin, vanilla, and then the whole thing is done.

Ultimately then, this is almost a starter or (at best) a mid-tier rum, clocking in at €35 or so in Europe. I have often bugled my liking for brutish whites that channel the primitive licks of full strength rums made in the old style for generations without caring about modern technology, but this isn’t one of them. That said, it has more in its jock than the bland anonymous filtered whites that are the staple of bars the world over, however…so if you eschew full-proof ester-squirting whites and prefer something a bit more toned down and easy on both the palate and the wallet, then this one is definitely one you could – and probably should – take a longer look at than I did.

(#760)(77/100)

Other Notes

  • Column still rum, deriving from molasses (hence the “Traditonnel” on the label)
  • For a more in depth discussion of “Grand Arôme” see the Wonk’s article.
  • As before, many thanks and a hat tip to Nico Rumlover for the sample

New Grove 2004 Single Barrel 9 YO Mauritius Rum – Review

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Aug 202020
 

Last time, I was looking at the really quite excellent St. Aubin 10 year old from Mauritius, which was a cane juice, pot-still, decade-old rhum, a type we don’t see very much of – to my memory only the Saint James Coeur de Chauffe comes close, and that wasn’t even aged. St. Aubin certainly seems to like making rums their own way, while New Grove, also from that Indian Ocean island, provides us with rums that seem somewhat more familiar – they flit in profile between El Dorados and Barbadians, I think, with an occasional dash of Worthy Park thrown in to mix things up.

One of the rums I used as a control that day was the New Grove Single Barrel rum from 2004, which in every way tried to maximize its hit points in a way St. Aubin did not, by specifically nodding to the indie scene to establish its chops — relatively high proof (49.9%, a whisker shy of fifty), a millesime from 2004, nine years old, 297 (individually numbered) bottles from a single barrel #151, columnar creole still, aged nine years in Limousin oak…well, you get the point. 

Although cold stats alone don’t tell the tale, I must confess to being intrigued, since a primary producer’s limited single-barrel expressions tend to be somewhat special, something they picked out for good reason. That felt like the case here – the initial smell was delicious, of burnt oranges and whipped cream (!!), a sort of liquid meringue pie if you will. It negotiated the twists and turns of tart and mellower aromas really well: honey, fruits, raisins, green apples, grapes,and ripe peaches. There was never too much of one or the other, and it was all quite civilized, soft and even warm

Alas, the nose was the best part – the palate strained, it tried, but just couldn’t keep up. Certainly it was workmanlike and tasted well, firm, solid, warm; it showcased some citrus, salted caramel, vanilla and cumin, plus peaches and apricots and faint molasses, just lacking somer of that exuberance and verve the nose had primed me for. The fade was about on that level too – aromatic, a little tangy, some vanilla, bon bons, spices, and again that chocolate-orange vibe I enjoyed quite a bit. I don’t know if that’s a Mauritius thing, just that it was a tasty end to the drink.

Back when I tried New Grove’s 8 YO in 2014, I commented rather dismissively on the strength and hinted at its middle-of-the-road taste which seemed geared to please rather than excite. By the time Lazy Dodo came out a few years later (a very nice blend) I was more in tune with what New Grove was doing. No further issues of anonymity or strength afflicted the 2004 which is a ways better than either of the other two…although it still had its weaknesses, however minor.

I mean, the rum is, overall, quite a good one.  The tastes were strong and crisp and well defined, and it could be sipped easily and enjoyed at any time.  Yet somehow it lacked a pinch of that excellence and uniqueness which would have staked out its own claim to excellence, the sort of thing that made the St. Aubin so good – though by no means should this be regarded as either a criticism, or a failure on their part, for the rum was perfectly delectable in its own way. 

Scores aside, what this pair of rums clearly demonstrates is that the Caribbean doesn’t hog all the glory or possess all the cool kids’ rums – it just seems that way because they get more press.  But if you were to ever start looking elsewhere, beyond the regular and the comfortingly familiar, then take a chance and go further afield. Mauritius in general is a good place to look and New Grove specifically wouldn’t be the worst place to land.

(#754)(85/100)

Background history

Mauritius, an island nation in the Indian Ocean to the east of Madagascar, has been at varying times composed of more islands and fewer, and either Dutch, English or French…though Arabs and Portuguese both made landfall there before. Its strategic position in the Indian Ocean made both French and British fight for it during the Age of Empires, and both remain represented on the island to this day, melding with the Indian and Asian cultures that also form a sizeable bulk of the population. Sugar has been a mainstay of the local economy for centuries, and there were thirty seven distilleries operational by 1878 — the first sugar mill dates back to 1740 in Domain de la Veillebague, in the village of Pampelmousses, with the first distillery starting up two years later: they sold their product mainly to Africa and Madagascar.

New Grove, a rum making concern founded by a Dr. Harel, dates back to 1852 and is intimately connected with another major Mauritius family, the Grays. The Harel family have moved into other concerns (like the Harel-Mallac group, not at all into agriculture), but other descendants formed and work for Grays – one of them sent me the company bio, for example, and three more sit on the board of directors.

Grays itself was formed in 1935 (the holding company Terra Brands, was established in 1931 by the Harels and the first still brought into operation in 1932) and are a vertically integrated spirits producer and importer.  They own all stages of local production, from cane to cork, so to speak, and make cane spirit, white rum, a solera and aged rums, for the Old Mill and New Grove brands which were established in 2003 for the export market. This explains why the SBS Mauritius 2008 rum, for example, noted on its label that it came from the Grays’ distillery.

Santiago de Cuba “Carta Blanca” Cuban White Rum – Review

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Aug 132020
 

There’s a peculiar light yellow lustre to the Santiago de Cuba rum somewhat euphemistically called the Carta Blanca (“White Card”), which is a result, one must assume, of deliberately incomplete filtration. The rum is aged three years in oak casks, so some colour is inevitable, but in anonymous white barroom mixers, that’s usually eliminated by the charcoal used: so whatever colour remains can’t be an accident. It’s likely, in this case, that the makers figured since it was issued at a trembly-kneed sort of please-don’t-hurt-me sub-proof strength, it might be better to leave something behind in case people forgot it was supposed to be a rum and not a vodka.

That worked, I suppose…up to a point.  The problem is that a 38% proof point simply does not permit sufficient serious aromas to be discerned easily – you really got to work at it (which I argue is hardly the point for a rum like this one).  

When nosing it, I certainly got the light sort of profile it promised: some negligible white fruits, in bed with a thinly sharp and quite herbal background; it smelled a bit grassy, almost agricole-like, surprising for a Spanish-style ron from Cuba.  And when I took my time with it and let it stand for a bit, I sensed almonds, crushed walnuts, coconut shavings, papaya, sweet watermelon and even a touch of brine. (Note: adding water did absolutely nothing for the experience beyond diluting it to the point of uselessness).

As for the taste when sipped, “uninspiring” might be the kindest word to apply. It’s so light as to be nonexistent, and just seemed so…timid. Watery and weak, shivering on the palate with a sort of tremulous nervousness, flitting here and there as if ready to flee at a moment’s notice, barely brushing the taste buds before anxiously darting back out of reach and out of range. I suppose, if you pay attention, you can detect some interesting notes: a sort of minerally base, a touch of mint. Citrus – like lemon grass – cardamom and cumin, and even some ginnip and sour cream.  It’s just too faint and insipid to enthuse, and closes the show off with a final touch of citrus peel and lemon meringue pie, a bit of very delicate florals and maybe a bit of pear juice.  Beyond that, not much going on. One could fall asleep over it with no issues, and miss nothing.

Obviously such tasting notes as I describe here are worlds removed from the forceful aspects of all those brutal falling-anvil fullproofs many fellow boozehounds clearly enjoy more.  When faced with this kind of rum my default position as a reviewer is to try and be tolerant, and ask who it was made for, what would such people say about it, can redemption be found in others’ tastes? After all, I have been told on many occasions that other parts of the world prefer other rums – softer, lighter, weaker, subtler, easier…made for mixes, not chuggers or shot glasses.

Completely agree, but I suspect that no-one other than a bartender or a cocktail guru would do much with the Carta Blanca. It has all the personality of a sheet of paper, and would disappear in a mix, leaving no trace of itself behind, drowned out by anything stronger than water. It does the world of rum no favours, trumpets no country and no profile worthy of merit, and after a sip or a gulp can be forgotten about as easily as remembering which cocktail it was just mixed in. In short, it has a vapid existence unmolested by the inconvenience of character.

(#752)(72/100) ⭐⭐½

Other Notes

  • 2025 Video review link.
  • Made in Cuba at the Santiago de Cuba facilities in Oriente, which is located in the SE of Cuba, an area known as “La Cuna Del Ron Ligero” or The Cradle Of Light Rum. This where Matusalem and Ron Caney is also produced. The company was founded in 1862 and the distillery established in 1868 – it is therefore, the oldest in Cuba, currently owned by Corporacion de Cuba (or “Cubaron”).
  • The Ron Santiago brand was introduced in 1970 when gthe Carta Blanca was rolled out; an anejo release and the “de Cuba” suffix were both added in 1999, the latter for export purposes.

Rum Nation Panama 18 YO 2009 Edition – Review

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Jul 162020
 

The Rum Nation Panama 2009 edition exists in a peculiar place of my mind, since it’s the unavailable, long-gone predecessor of the 18 YO Panamanian which RN released in 2010; this in turn was one of the first Panamanian rums that I had tried that wasn’t an indifferently blended bland blah, that possessed more years  and complexity than I had heretofore experienced, and was an all round lovely drink…or so I thought at the time. Nearly a decade later, my opinions of Panamanian rums is no longer so stellar: but in all honesty, to see a rum from Rum Nation that predates the current age of rum we’re living in is reason enough sometimes, to just grab the bottle, whip out the notebook, and spend an hour or so putting the pour through its paces.

Rum Nation itself needs no introduction, though you can read the bio of the company Fabio Rossi founded in 1999 and sold in 2019 here if you’re interested. They have always had three kinds of rums: [i] the ‘starter’ rums [ii] the multi-decade-old Demeraras and Jamaicans, and [iii] the Rare Collection of upscale limited releases.  Especially in the starters, there have always been justified grumbles and accusations about dosage, however minor, but of late this practice has been discontinued.  I was unable to test this one, unfortunately, but based on how it profiled, I would suggest that yes, it had a little something extra, just not enough to make it a competitor for AH Riise.

That dealt with, let’s get right into the rum. Considering the nose and the smell, the first word I wrote was “light.” It had a nice mixup of bitter tree bark, strong black tea, crushed walnuts, and a nice layering of butterscotch, vanilla and salted caramel. It developed with further hints of leather, some smoke, light molasses and seemed to be a completely decent exemplar of the lighter latin column-still style that was so in favour when it was made and now so disregarded, by so many.  For its strength, 40%, I quite liked it.

That was the smell, but what did it taste like?  Eighteen years in a barrel must, after all, show its traces. To some extent, yes: again, light is the operative word, though gentle can work too. Nuts, leather and butterscotch, a bit of brine and molasses started the party going. The other band members joined in later – vanilla, white guavas, figs papaya, watermelons, watery pears, and even coconut shavings, cloves, white chocolate, almonds and molasses.  But in spite of these good beginnings, they just started big…and then dropped rapidly off a cliff.  All those tastes literally disappeared in seconds, and made a mockery of the finish, which only displayed a short, briny aftertaste of peanut butter, almonds and caramel. Essentially, not much action in the jock and you can see how far the rum world has progressed when you compare something like this to today’s solid offerings.

In fine, the 40% strength is part of the problem, and it’s it’s too thin, too wispy, too fleetingly easy.  I suppose it can be classed as a soft evening sipper but even within that quiet profile there’s too little going on, and I remember liking the 2010 edition much more – but then, those were more innocent times and we had experienced less.  The Rum Nation 2009 says rather more about my changing tastes than about itself. Up to about 2014 I liked 40% blends and the smooth slinky Central American rums from Panama and Nicaragua quite a bit.  For example, Rum Nation’s own 21 YO Panamanian scored 89 points in early 2013; another high point came with the Panamonte XXV, to which I awarded what would be a now-unthinkable 87 points that same year; and the last one I remember scoring that well was the Peruvian Ron Cartavio XO at 88 a year later.  But by then I had started gravitating towards stronger, clearer and more forceful rums that tasted off the scale and gradually moved away from the somnolent ease of the Spanish style. 

Had I tried this Rum Nation product back at the beginning, I believe 84-86 points would have been its lot: now, with so many years of trying, tasting, and thinking about rums from all points of the compass, it ranks higher for providing a window to the world of Ago than purely for taste and enjoyment (although I did like it enough, let me be clear about that).  It’s a rum from those uncritical uncynical times at the dawn of the rum renaissance and deserves to be written about in that vein…but alas, the big-eared, bright-eyed and bushy-tailed newb who should do that has left the building…and his successor is a little harder to please.

(#745)(80/100)

Other Notes

As far as I know, the rum stock comes from Varela Hermanos, who make the Abuelo brand, and aged in American oak ex-bourbon barrels.  Awaiting some feedback from Fabio Rossi, and will update the post if needed.

Savanna Rhum Traditionnel Vieux 2005 “Intense” 5YO (Cognac) – Review

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Jun 182020
 

Savanna is probably one of the most exciting distilleries out there for high-ester loving rum chums, with a reputation growing by leaps and bounds, and not solely because of their own superb HERR 10 YO, or the Johnny-come-lately Habitation Velier HERR white (which was such an amazing piece of work that whole virtual forests have been clear cut to provide the electronic paper for the many online reviews about it, and I’ve heard of grown men bursting into tears at the mere sight of one in the wild).

But leaving aside such Himalayan peaks, it’s good to remember that Savanna’s rums span an enormous stylistic range that can appeal to all classes of us rum proles, from feral unaged blancs and lovingly aged 15 year old blends, to finished single cask offerings and high ester monsters that can make a Hampden-lover weep for joy (and envy).  And best of all, they don’t restrict themselves – they release both cane juice rhums and molasses based ones, single barrel and blends, standard strength and full proof — so, like with Guadeloupe, or an indie, we often can get the best of all worlds. 

The 5 YO is part of what might be termed their starter kit, the basic traditional range of the unaged, 3YO, 5YO and 7YO rums (they are released every few years), and serves to demonstrate, as if it were needed, that here’s a distillery with a little something for everyone. It’s one of those rums that ostensibly is for the mixing circuit, but can be sneaked into a neat pour without too many broken spittoons in its wake. So, column still, molasses based and 46% ABV, then, aged five years in a French oak cognac cask, and we can move on with that.

I had started the session with the 10YO HERR, and in comparison, the 5YO is less intense than this superlative control, which is no surprise. Dialled down in intensity, more languorous, slow, almost sleepy.  Oh but the flavours, nothing to sneeze at — honey, sawdust, citrus, peaches and sawdust and cereals.  Here’s a rum that even with its modest stats, can be left to open up and will do so – and when it does, it provides additional notes of brine without olives, a touch of rubber, vanilla, sour cream and light fruitiness, all quite well balanced. But whatever the influence the cognac in the cask might have had seemed at fist blush to be marginal.

The youth is sensed upon sipping, and it’s an interesting if delicate amalgam. It presents as sharp to begin with, yet the bite climbs back down to gentle very quickly. Some bitter tannins, dampened down before they get a chance to descend into obnoxiousness.  Citrus, oranges, nuts, plums, very tart, a bit thin overall to taste…not spotting too much cognac here. Strawberries and pineapples, weak. Nose was better, if not strictly comparable but then, I wasn’t drinking it through my schnozz either. Anyway, good tastes, a little thin, leading to a brisk finish, on the weak side of firm, gone quickly.  Tart gooseberries, turmeric, strawberries, some citrus, and a last touch of that honey I enjoyed…it was a nice closing touch.

Although this 5YO Single Cask is a relatively low level offering from Savanna, it’s still one that can beat out similarly aged juice from other outfits that bugle their pedigree with lots more fanfare, yet deserve their plaudits less. I like it moderately well, and it encourages me to try more rums Savanna makes just to see the development of others in the range. This is an essay in the craft, before the mastery of the company (shown by the of the HERR, the 57, Chai Humide, Thunderstruck et al) snaps more clearly into focus; and, as with many such young rums, it perhaps needs some taming and is best for a mix, though I’d suggest that for the rum aficionado, if you ever get the chance to try it by itself, you might want to sample it that way, just the once. It’s an original work in progress and as long as we keep that in mind, it doesn’t need any further bugling at all — it’s the sort of rum that makes one eager to see what’s else the company is hiding in its casks.

(#737)(81/100)

Other notes

  • This is part of a collection of Savanna rhums Nico Rumlover sent me some time ago when he heard I was interested, long enough back for him to conceivably have forgotten he did so. Well, whether he remembers or not, I’m immensely grateful for the time he took to crate me a great selection of what the distillery can do. 
  • As a brief reference tool, the rums named “Intense” are molasses-based and relatively low on esters, hence their being named “starter rums;” the next step up is the Lontans (also called grand arôme rums) which are also from molasses but with longer fermentations and with  a high resultant ester count; and then there are the Créol rhums which are straightforward rhum agricoles, made from fresh sugar cane juice. Millesimes, fancy finishes and special editions at all strengths pepper their output as well.

Velier Enmore 1998 Full Proof 9 YO Old Demerara Rum – Review

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Jun 032020
 

It will come as some surprise to anyone reading this review, when I say that there is a certain pointlessness now, to reviewing a Velier rum from The Age.  After all, this is a very young rum, not considered one of the Legends like the Skeldon or Port Mourant series, it’s practically unfindable, quite expensive when you can, and nowadays you’re more likely to find an ounce of Unobtainium than one of these unicorns.  Also, 2007 was not noted for the richness of its releases — only the LBI 1998 and the Versailles 1998 were offered that year, both also nine years old, and neither of which ever gained cult status.

Yet for all that, to ignore it would be a mistake. There’s the irresistible pull of the Old Guyana Demeraras, of that legendary Enmore wooden Coffey still (also known as the “filing cabinet” by wags who’ve seen it), the allure of  Velier and their earlier releases which back in the day sold for a hundred or so and now pull down thousands easy (in any currency).  How can one resist that? Good or bad, it’s just one of those things one has to try when possible, and for the record, even at that young age, it’s very good indeed.

By now Velier is such a household name that we can be brief since the story, the history, the man and the bottlings are so well known. This is a true Enmore still rum (the label is clear about that and it was independently verified by Luca later); it was distilled in 1998 at Uitvlugt which was where the still was back then, bottled in 2007 at 64.9%, and came from a single barrel which provided 265 bottles.

Let’s get started then, with the nose, which was clear about its origins right away – pencil shavings, the sawdust of a busy lumber yard, rich spices (very Enmore-ish, one might say), starting sharp and furious as befits the strength, and then calming down to become remarkably docile, but still very firm. That’s when the good stuff starts to emerge: florals, caramel, toblerone, vanilla, coconut tobacco, prunes and a melange of fruits.  What’s nice about it is that for all its relative strength, it presents as almost elegant and can be smelled for ages.

Palate was just as good., but care has to be taken to get the most out of it, otherwise it feels like it’s just hammering your tongue and you lose something of the subtlety.  But it’s all there: a salty briny vegetable soup into which has been dumped (paradoxically enough) brown sugar, sweet soya, tobacco, olive oil, cloves and a few bars of white coconut chocolate. Dark fruits, a whiff of cloves and anise, cherries in sweet syrup. I mean, wtf? That’s a crazy sort of taste mashup, and it shouldn’t work, but somehow manages to salvage some elegance from all that rough stuff and the tastes meld well, shine through, and end up elevating the whole thing. Even the finish displays how disparate flavours you would not normally think could gel, can sometimes complement each other –  it’s sweet, long, dry, fruity, crisp and even provides a few new notes of molasses. Caramel, coconut, ripe fruits, smoke and spices.  

In many other rums, that kind of jumbled craziness would lead to an unfocussed mess of aggression without purpose or conclusion.  Here the individuality and quality are there, and in my notes I ask the puzzled question of how on earth this was achieved. But maybe I don’t need to know, just accept that I really like the thing.

It’s easy for me to be blase, even indifferent, about Velier’s rums, after having tried so many.  Surely the shine has to come off the rose sometime, right? But that would be doing them – and this rum – a disservice, neither earned nor merited. This is a quietly amazing rum for something so young. It may never gain the mythical renown of the PM 1972 or the Skeldons, or the UF30E, but consider how very good indeed it is, for what it is.  At less than a third or even a quarter of their ages, it presses all the right buttons, noses well, tastes lovely and finishes with a controlled bang that can barely be faulted. So although I don’t say this kind of thing often (if at all), here I think the statement is warranted, even deserved – the Enmore 1998 may be the best sub-ten year old Demerara I’ve ever tasted.

(#733)(87/100)

Flor de Caña Gran Reserva “7” – Review

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May 042020
 

There was a very good reason why I took this bottle off a shelf and tried it, even when surrounded by many other rums from equally proud old houses, better made, stronger, of greater quality, produced to more exacting standards, with less kerfuffling oin the label. And that was because I was evaluating Flor de Caña’s entry-to-mid-level rum to see whether it could or should be named to the Key Rums series. The price was attractive, and I retained good memories of an epic bender with my Newfie squaddie Keenan, where we polished off a bottle in labba time on his deck while discoursing on method, critiquing pure reason and waxing poetical on ethical conundrums.

At the time, I had long been a fan of the Flor rums, and they were among my favourite of the first 100 reviews written here, including the original 7 year old I had cut my baby rum teeth on. But back in 2010, they were not the same rums I was drinking now, nor was the same person doing the drinking. Ten years ago, for example, they really did say “7 años” on the label, and not just the deceptive looking numeral 7 without any elaboration at all. The completely meaningless, clueless, pointless and useless — but evocative — “slow aged” and “handcrafted” monikers was on both bottles, but now they had gone a step further and trademarked the former, just to make sure, I guess, that somebody else didn’t come up with the time dilation effects of being around a glass of the stuff. These days, I just pass that kind of stuff with some impatience and get right into the glass.

The nose started decently enough – warm, fruity, welcoming.  It was a bit too sharp for easy sniffing, and the burn of cheap acetone and furniture polish denigrated the experience some. Still, what came after was pleasant – blancmange, bananas, cigar smoke, raisins and some molasses, a bit of tinned peaches, nothing too out of left field, or too aggressive. For a column still product pushed out at 40% ABV, it was all right, and didn’t blow the roof off, or fade into tasteless bland listlessness that sometimes characterizes such bottom shelf products.

The palate really needed work.  There was quite a bit more than the nose, mind — bitter chocolate, almonds, orange peel, stale cigar smoke (in an unventilated bar the day after a late close – ever been in one of those?), black tea, some brown sugar and brine, sweet soya, molasses, and the further bitterness of wet charcoal and ashes.  The problem was, the whole palate was unbalanced and weak.  I don’t say that entirely because of the strength, though that didn’t help, but because there everything was so dialled down and faint that it took me the best part of an hour to dissect it…and worse, the discordant pieces clashed and banged against each other without harmony, and instead of leading to the quiet glide of a smooth finish, it shoved brine and caramel and vanilla roughly down the gullet and pronounced itself satisfied it had given what had been paid for.

So, after trying it and feeling a distinct sense of being let down, I had to concede that the passage of ten years had changed me and my profile preferences, as well as, probably, the company.

It’s possible that the now-famous 2015 Vice magazine hit piece (about Flor’s purported responsibility for Chronic Kidney Disease which was killing workers at an alarming rate, which was long on inconvenient truths and short on contradictory evidence or Big Picture, but that nevertheless caused a partial bartender’s boycott of their rums in North America) took Flor by surprise.  And in their scrambling to retain market share and recover from the mountain of bad press, they started to cut corners to save money.  Or maybe they just misread the tea leaves, completely ignored the head of steam that pure single rums were just starting to make and went cheap and mass market and standard strength, instead of to the niche top end where real profits lie.

Whatever the case for the devolution of the rum from its progenitor, it cannot be considered as being an undiscovered steal. It’s not the same rum I had back then. Is it younger?  No way to tell — it’s a blend now, and some of the trust the company had once possessed has now evaporated, so who’s to tell? The important take-away is that drinking it didn’t make the hours fly faster, just slower, enough to get the tasting over and done with, and with less enjoyment.  A decent rum this was. A good mixing agent, yes, surely.  A key rum, though? Not really – it is, in point of fact, quite a bit less.

(#723)(76/100)

Other notes

My low-to-middling opinion here is something of a minority.  Several others quite liked it, so if you want some balance to my snark, check these guys out:

Key Rums of the World – Saint James 12 YO Rhum Vieux Agricole (Martinique)

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Apr 272020
 

After more than a decade of sampling rums from around the world, Martinique remains one of those islands to whose myriad distilleries I keep returning. Yet sometimes, when I remark on my liking for them, it’s a 50-50 chance that people wonder what I’m talking about (or why). But no list of Key Rums could possibly be complete without examples from that island, and the real issue is not so much that there has to be one (because there are many worthy candidates), as which it could possibly be and which one to start with when there’s so much choice available. 

What I believe gets in the way of agricole rhums’ wider understanding and acceptance – especially in the USA – is a combination of price, low cost tabletop rum dominance (like Bacardi), that crazy distribution system they have over there (and an equally silly one in Canada), and a general unfamiliarity with the taste. These issues lead to a lack of experience with agricoles as a whole, a dissatisfaction with the (slightly higher) price, and that oft repeated sniff-and-grumble, about how they all seem to be the same. 

In response I usually point to Neisson, with that subtle, oily, oddly tequila-like profile of its rhums, or Saint James’s pot still white. And such rhums exemplify what I like about the wide, wild variety to be found on Martinique – Neisson, as described, Clement with its classical clean and almost austere profiles, and the solid and romantic quality of Saint James. There are others I’ve enjoyed over the years, of course – Trois Rivieres, Depaz, La Favorite, and others – but when casting around for the first candidate from Martinique to include as a Key Rum, it was to these that my mind turned, and eventually at Saint James that it halted.

Saint James makes four rums as part of its regular aged lineup: the 7, 12 and 15 year old aged rums, and the white Fleur de Canne.  They make many others – millesimes, special editions, XOs, etc, (and we should never forget that amazing pot still white which will remain a perennial favourite of mine) – but for the person who wants to dive in to an appreciation of the distillery’s heart, certainly the four regulars I mention deserve to be tried first, and for the price, I think they offer among the very value-for-money “suitcase rums” anyone could ask for. And when one has to somehow chose among them for the best intersection of utility, taste, price, quality and enjoyment, I believe, in my heart, that the Saint James 12 Year old is the one to get.

To some extent, it has a lighter nose than the luscious 7 year old we looked at recently (though both are made on a creole still from cane juice, and are of the same strength, 43% ABV, similarly aged in ex bourbon casks), and it seems a little more precise, more dialled in, each note clear and distinct.  There is the same deep fruity notes of ripe mangoes, peaches, vanilla, ripe cherries, and a prune or two. It manages that peculiar trick of smelling slightly sweet without actually presenting as cloying or overripe.  Indeed, lighter hints of flowers and white, watery fruit come out to balance the fleshy fruits very nicely with guavas and pears, to which, after some time, one can sense honey and wax and a dusting of coffee grounds.

The palate follows along from this profile, mixing light and deep tastes in a not-too-sweet and juicy parade of mutually supporting flavours: dried fruits, raisins, grapes, guavas, ripe apples and prunes. The secondary, clearer notes of flowers and aromatic tobacco integrate well with the darker ones, providing a little bit of each, nothing in excess.  In the review of the 7 year old I remarked that the grassy lightness we associate with agricole rhums was almost completely absent – here, it starts to be somewhat more evident, though still in the background and its real moment in the sun comes at the close: this ends the tasting with a surprisingly long, fruity and dry aromatic finish that somehow doesn’t brake the experience so much as goose the accelerator mischievously one last time, just to show you it can.

This is a rum that is a step up from the 7 year old but also, something of a different one. The extra ageing showed its influence, the blend is a bit better – actually, I’d love to see what a few extra points of strength might achieve with this thing.  But never mind.  It is a really good dram and the only surprise about it is why it’s not better known. What the 12 year old does so well, is press all buttons of our appreciation simultaneously.  The Coeur de Chauffe white is the most original rum of its kind Saint James makes (in my opinion at least); the 15 is the best in overall quality and taste, and the 7 year old is good quality for money since it’s also the cheapest….but it’s just that the 12 does them all so very well, at a level high enough to make it a must-have. 

You see, it’s in aggregate of the things we look for, that it comes into its own:  good enough to sip, distinct enough to mix, affordable enough to buy, and all-round good enough to give as a gift without shame or apology (or to keep, for the same reasons). By making this rum, Saint James takes agricoles in an interesting, slightly offbeat and distinctive-to-the-distillery direction, and demonstrates that with skill and experience and perhaps just the simple delight in making rhum, that high-grade magic for the masses can be made in a way that doesn’t break the bank.  Any rum that can do all these things at once is a keeper…and a Key Rum for sure. 

(#721)(85/100)

Compagnie des Indes Nicaragua 1998 17 YO Rum – Review

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Apr 132020
 

Of all the Central American rums I’ve tried, Nicaraguan rums from the Flor de Caña facilities probably are the least like that light Spanish style so popularized by Bacardi. They inhabit a tasting style niche that isn’t quite Latin (or Cuban, if you will), but something that blends the light column still taste with something a bit deeper and richer. It makes for a nice amalgam, though it must be said that their own rums don’t always showcase that effectively, and sometimes it takes an indie to make the point with a single barrel expression. Not as a rule, not consistently, but occasionally, like here, yes.

Black Adder had done some intriguing work with their 12 YO back in 2015, and the Compagnie des Indes has released another Nicaraguan single barrel rum I quite liked, the 2004-2016 11 YO which illustrated the depth of such rums nicely. That one was fruit-forward with background notes of tobacco and spices, and possessed a certain plush softness I wasn’t expecting (previously my experience had been with Flor de Caña’s main line of commercial blended rums). So I was curious how a 17 year old rum from the Compagnie ranked against those two, and whether that additional five or six years of ageing (continental) made a discernible difference.

It did, I think. It almost seemed like there was some pot still action going on behind the scenes, upon a first sniff – rubber, salt, esters and acetone, a little paint thinner. Also a nice olive and briny note, set off by sweeter aromas of tinned peaches or apricots in syrup. Some nuts and cereals backed up the chorus, and the real takeaway was the impressive manner in which the balance among these competing aspects was maintained, with no single scent dominating the experience. Even a vague salty rottenness of of overripe cashew fruit (the ones with the external seeds), added rather than detracted from the overall complexity and it was quite a bit better than the 2004 11 YO I brought out of mothballs to do the comparison.

On the palate the rum started off with something of a different vibe: the estery fruitiness I had smelled changed to a delightful sprightly young bubble gum, mint and menthol combo which opened the show in fine style.  The rum felt thinner than the nose had suggested, and sharper, but that was likely just a function of the high ABV (64.9%) and again, it felt like it had more richness and depth than either the Blackadder or the 11 YO I was using as comparators.  With water, additional notes crept out: honey, dates, nougat and apricots (minus the tin or the syrup this time). There were some vague sensations of oak tannins, aromatic tobacco, caramel, vanilla and a little bit of molasses backing things up, leading to a very long, dry finish of fruits, nuts, honey and coconut shavings.

My personal opinion is that some water might be useful to aid in taming the beast and bringing out subtler flavours that might otherwise be cowed (and there are a lot of those). This is one of those cases where perhaps toning the rum down to an ABV more in the mid-fifties might have paid dividends: nevertheless, I can’t complain with what Florent has achieved here, which is to coax a sterling profile out of a difficult and complex high proofed spirit. And although the Danes were the only ones who got this rum at this strength back in the day, Nicaraguan rums at full proof remain a staple of the Compagnie’s releases, all of which can trace their descent back to the quality of what was envisioned five years ago, in this deserving and near unnoticed release.

(#718)(85.5/100)

Other notes

  • 240 bottle outturn, from Barrel #NCR-30

La Favorite Rhum Agricole “Coeur Ambrė” – Review

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Mar 162020
 

With all those distilleries dotting the landscape of Martinique, one could be forgiven for thinking there’s rather little to chose among the agricoles they make aside from canny marketing. I used to think so myself, until I began to amass an ever-increasing series of tasting notes and memories on these rhums from the myriad estates, and realized that there are indeed noticeable points of difference between any one and any other.  And that’s not just between the distilleries, but among the various expressions issued from the same one, as well. 

Saint James is a good example of this, with their pot still white being a world away from their 7 year old; there are the various Neisson or Bally releases, and another is La Favorite, with their dissimilar pair of the Cuvée Privilège and Cuvée Spéciale. All the others follow similar trajectories of quality and variation

But these are perhaps bad examples. They are good rums, prestige rums, aged a bunch, known as special. At the same time, down by the docks, at the layman’s end of the spectrum for everyday hooch, lurks the La Favorite Coeur Ambrė — a cousin to their Rhum Vieux we looked at some years back and similar to most entry-level offerings usually ignored by the cognoscenti but snapped up by the unpretentious and had just so.

The Ambrė is cheap, it lacks any sort of serious pedigree (18 months ageing, 45% ABV), and you’d think there’s nothing to distinguish the humble Martinique-made, AOC-compliant rhum from any other bottom-feeding prole-supplying ambre out on the market made by the other maisons on the island. 

Well…yes. But don’t rush too quickly past this young rhum from la Favorite just yet, because I think that for what it is, it’s not half bad. Just take a sniff at it: the nose is sharp and a bit unrefined, yet remarkably clear for something so young – it has some herbs, some citrus, it’s a shade musty and dry, and also presents a nice amalgam of vanilla, cereals, rye bread and gruyere.

You are, admittedly, met with something of a blast of the pepper shaker when you taste it. Stay with it and it evens out nicely – there’s sweet and salt, crushed almonds and walnuts, musty rooms in need of dusting, straw baskets, and fresh cut lumber/  Quite a bit for something so young, I’d say, and that’s not even all – you get some herbals, grass, florals and light oakiness as well. Plus a twist of lemon zest. All of this concludes with a sharp and unrefined finish of grass, green apples and grapes, some bitter chocolate – it’s too ragged and jagged, though, which shows its youth and kind of messes up the good stuff that came before.

Overall, it needs some further ageing to be appreciated as a drink in its own right and since La Favorite has a few others up the value chain, they make no bones about relegating it as low-end  cocktail fodder. But I submit that it does possess a certain crisp liveliness, an unanticipated quality which its price and appearance don’t entirely convey. Admittedly, there aren’t a whole lot of tastes running around begging to be noticed, and the complexity is pedestrian at best. What I like is that it never pretends to be other than what it is, and those notes that were discernible are reasonably well-defined, mesh decently, and provide an interesting experience. For an agricole rhum less than two years old and costing in the forty-buck range, that’s hardly a disqualifier. In fact, I think it’s something of an achievement.

(#711)(80/100)

A quick history:

La Favorite is a small family owned distillery in Martinique which has an annual rum production of around 600,000 litres. The original sugar plantation was initially called “La Jambette” for a small adjacent river, and was renamed La Favorite in 1851 when Charles Henry acquired it, and subsequently installed a distillation apparatus and began making rhum; anecdotes refer to the islanders calling it their favourite rhum, or Napoleon himself remarking it was his, but who knows. The company ran into financial difficulties in 1875 (maybe this was due to the establishment of the French 3rd Republic, and the defeat of the monarchists whom the planters supported, but that’s outside the scope of this brief bio).  

Somehow the plantation limped along until 1891 when a hurricane did so much damage that the whole operation was shut down for nearly twenty years. Production recommenced in the early 20th century (1905 per the website, though other sources say 1909) when Henri Dormoy bought the company from Mr. Henry and added a railway line through the plantation.  The boost given by the first world war allowed La Favorite to become truly commercially viable and it has been chugging along ever since, still using steam powered distillery apparatus, hand-glueing the labels to the bottles, and manually applying the wax over the top. Since 2000 when Henri’s own son Andre (who had bought the shares of the distillery from the other family members) died, his son Paul Dormoy has run the show there, and was joined in turn by his own son Franck in 2006, making it one of the few family owned establishments remaining on the island.

Ron Castillo Imperial (Mexico, 1980s)

 6 Responses »
Mar 042020
 

Rumaniacs Review #111 | 0707

Back country Mexico has creole hooch like the Paranubes to keep the flame of pure rums alive, and larger, better known brands like Mocambo, Ron Prohibido, Los Valientes et al are there for those with deeper wallets or more upscale tastes.  And Bacardi has long been known to have made rum in the country – not just their own eponymous brand, but also a lower-priced, lesser-ranked ron called Castillo, which was created specifically to take on low cost alternatives which were cutting into Bacardi’s market share.

That’s the rum I have in front of me, but I’d be remiss if I didn’t mention others: the Castillo brand name is found in rons from Ecuador, Cuba, Spain, Panama, sometimes but not always made by Bacardi. What’s available now (the Gold and Silver) is made in Puerto Rico, which suggests some brand relocation by The Bat; and this Imperial underproof is, as far as I know, no longer being made since about the 1980s.  In that sense, it’s a victim of the times — consolidated, moved, reworked, reblended — I found references to the Imperial going back to the 1940s when a Mexican company called A. Laluque y Cia was making it (using pretty much the exact same label), which says something for its longevity.

Colour – Light Gold

Strength – 38%

Nose – Mild, soft, fruity, not bad.  It has some olive oil and brine notes to it, a touch of red wine. Some light fruits – apples, watermelon, pears.  Gets weaker over time

Palate – Don’t expect much from 38%, you’re sure not getting it. It’s light, it’s watery, it’s nigh tasteless, and can be had neat easily — not just because of the low strength but because, like Spicoli, there’s so little of anything behind it all. Some pears, pineapple juice (much diluted), papaya, cucumber, a touch of citrus peel.  Caramel and sweetened chocolate.

Finish – Lacklustre, pretty much tasteless.  Light sweet sugar water infused with caramel and a sprinkling drip of molasses

Thoughts – Did people actually drink stuff like this as a “serious” rum, even forty years ago?  I guess it would perk up a cocktail without leaving anything of its own character behind, like a Cheshire’s smile, and that was the thing back then.  But it was created as a budget rum, and they sure got what they paid for, back then.

(74/100)

Fortin “Heroica” Paraguay Rum – Review

 1 Response »
Mar 022020
 

Every now and then we find some peculiar, almost completely unknown rum in some unlikely spot, and are struck by exactly how far flung and widespread the production of the spirit really is. I mean, if you aren’t a rumfest junkie or deep diver (and perhaps even if you are), can you recall much about Paraguayan rums?

Paraguay — one of two landlocked countries in South America (quick, name the other one) — is something of a newcomer on the international rum scene, and most of the rums they have made that are distributed abroad have only come on the scene in the last two decades — previously, just about the entire production was local, or regional. And according to some basic research, so far they have stuck with the traditional rons and not gone too far off the reservation. All that is now changing, as they begin to seek a space on the export shelf.

The Heroica we are looking at today is a rum created to take its place alongside its siblings the Black label, the Suave, and the lightly aged Anejos – it is named to commemorate the fallen heroes of the Battle of Piribebuy in August 1869 (part of the devastating Paraguayan War which that country eventually and decisively lost). Yet oddly, it is not mentioned on its website, and neither is either of the other two rums which won prizes in the International Rum Conference in 2015 and 2016.

Here’s what we know – made from rendered sugar cane juice (“honey”), fermented for 72 hours using wild yeast, column distilled, then aged in all kinds of barrels – American oak (ex-bourbon), cognac, Pedro Ximenez and also Marcuya “fruit of passion” wood from Paraguay. Once that’s done, the resultant rons are blended to form the final product. The age is currently unknown — I’ll update this paragraph if I get feedback from their marketing folks — but I’ll hazard a guess it’s medium…about 3-6 years. Little of this, by the way, is noted on the label, which only says it is a Paraguayan rum, commemorates the 1869 battle, is aged in oak vats and 40%. Wonderful. Clearly the word “disclosure” gets more lip service than real purchase over there.

All right, tasting notes. The nose begins with a standard “Cuban” profile – honey, caramel, citrus and faint molasses. These are leavened after some minutes by intriguingly deeper earthy and musky notes of damp soil and wet leaves, some salt and lighter fruits. But mostly it’s the first four — quite straightforward, not too complicated, an easy basket of soft and breathy vapours that cause no problems whatsoever.

The taste pretty much continues in that vein. It’s soft, it’s warm, it’s easy, it demands nothing, and provides a feather pillow for your taste buds. That might seem to be a disqualifier, but while it is to a certain extent simple, it also has enough edge and differences to make to display some character too. One can easily discern and separate honey, cherries in syrup, ice cream, salted nuts, citrus, molasses…underneath all that is the loamy sense of a damp, cool, leafy forest floor, both deep and sharp at the same time. There is a vague aftertaste of nuttiness and sour cream and bread, but this is relatively minor, adding little to the complexity of what’s on offer. And it finishes fast — soft, a quick whiff of toffee, nougat and candied oranges, and it’s gone.

In fine, there’s not much urgent vitality and shivering strength here, nothing to wow the socks off or blow the hair back. It lacks punch and vibrancy, is too easygoing to appeal to me (though clearly not to its adherents and national fans) and seems to want to play it safe within the overall ambit of Spanish style rons. Still, it exhibits more of interest than these remarks might suggest and I think the low strength might be key to understanding how it fails to excite the attention that it could get were it stronger, and those background tastes could come out more decisively.

Spanish-heritage-style rums from South and Central America all have a certain similarity, and while I don’t care for their light softness as much as I once did, I continue examining any new one that crosses my path in the hope of finding one that’ll rejuvenate my affection for their softer charms. This isn’t it, but just for the opportunity to dive into a new rum from a country that’s not renowned for rum and that has produced one we have not heard of before, I can’t say that trying this one was a waste of my time. Fortunately, I liked it enough, and for anyone who likes this kind of ron, I doubt they’d be disappointed in their turn.

(#706)(79/100)

Historical Background

Fortin dates from the post-1989 era and takes advantage of a change in legislation regarding alcohol at that time. From 1941 to 1989 the production and sale of alcohol (and spirits) was a state monopoly, run by the Paraguayan Alcohol Corporation in which the Government and producers both had stakes. Officially this was to rationalize standards, assign quotas, regulate competition and prevent tax evasion, but in reality it was to ensure the commercial elites went into business with the government to share in / siphon off the revenues. After Alfredo Stroessner (the last of a series of military jefes ruling since the 1930s) was toppled in 1989 the laws were relaxed and private industry began to revive.

Fortin was formed around 1993 as a sugar producer by Gustavo Díaz de Vivar, and although it started in Capiatá area to the immediate SE of the capital, Asunción, the company soon moved further east to the town of Piribebuy; after the sugar business took off, he and his son Javier Díaz de Vivar (the current president of Fortin) diversified into rum production with a multi-column still bolted onto the already existing sugar factory they had built. I have an outstanding email to them about their production methods over and above what this article provides (e.g., where does the cane and honey come from?) so an update may come if they respond.

Mad River PX Limited Edition Rum – Review

 2 Responses »
Feb 272020
 

It must be something intrinsic to the USA and their commercial distilling culture, that almost every distillery I’ve come across seems to like making ten different thing off their apparatus.  It’s as if they view a single point of focus, a single product line, as an anathema – a still must be multipurpose, and work to earn its keep by wringing the maximum different amount of spirits out of it.  And this leads to my oft-repeated remark that American distillers seem to like making whiskies, gins, vodkas and other stuff — and produce rum not because of real love for the spirit but as a sort of afterthought to round out the portfolio and provide some immediate cash flow while their hoped-for next Pappy is ageing.

Mad River out of Vermont is no exception to this. In fact, while originally thinking of starting a winery, they finally settled on getting a distillation setup to produce what they really wanted to make – a brandy. Yet, oddly, after sourcing their Muller still from Germany, the first thing off that still in 2013 was a rum, the First Run, and went on from there to make bourbon, rye, and other types of rum — including a silver American “Demerara” (so named probably because it’s made from Demerara sugar, and I have a feeling there’s a potential trademark violation accusation there somewhere if DDL ever hears about it)…and, of course, apple brandy.

The PX is one of their stable of rums, which also includes a Maple-Cask aged rum, the aforementioned First Run and a flavoured vanilla variant. The PX is a single-column-still distillate, aged in toasted and charred barrels, finished in Pedro Ximinez casks (not idea how long in any of these) and released at 46% ABV.  

These bare bones facts obscure a multitude of small issues. For one, they call it a “Demerara-based” rum and remark that the sugar they source is fair-trade certified, but what that means is that it’s a rum made with brown sugar of unstated provenance – if it came from Guyana, which is the only country which can sell a sugar with the word “Demerara” on it, “fair trade” would be an unnecessary statement. For me then, this rum skirts right on the edge of my personal belief idea that a rum should state its origins clearly, and should come from fresh-pressed juice, or molasses…not from sugar itself. The ageing is also never spelled out on the bottle or the website – not the ageing of the base rum, nor the duration of the finishing in PX. We have no idea what the complete outturn is, therefore grading the words “Limited Edition” is impossible. And so these niggling omissions in turn cast doubts (mine) on the “scrappy independent,” “we love what we do” origin story on their website, which I’ve learned the hard way to always regard with some skepticism.

But enough.  Let’s move on to the rum itself and what it tastes like, grade it on how it actually is. Is this a rum that’s up and coming, preparing to take its place as one of the USA’s unsung heroes, a nimble fast-moving upstart ready to take on all comers and make the Caribbean producers look anxiously to their nethers?

Not quite…though it is interesting.  It starts off on the nose with woodchips, sawdust, glue, and old books in a musty library. The fruits start in the background and then slowly gather strength – these are sweet prunes and ripe peaches for the most part, leavened with vanilla, blancmange, some nuttiness and cereals, figs, cloves and raw damp tobacco leaves. The odd thing about it is that it starts nicely but fades away really quickly, so its evanescence is a disappointment — just as I’m coming to grips with it, it vanishes like it’s middle name is Cheshire.

The palate is also somewhat disappointing. The initial tastes are all there – dark fruits, raisins, prunes — but they’re thin and green, not really very precise or dialled-in, more like a mishmash of poorly coordinated soft stuff thrown at a wall. There’s also coffee grounds, tobacco and dark bitter chocolate, more cloves, and in this respect it reminds me a lot of the Dictador 20 or their Best of 1977 – except that it seems lighter, and drier, not quite as polished. As for the finish, that’s simply underwhelming — short and indeterminate, almost indifferent. There’s some tobacco, pancake syrup, vague fruits, smoke, maple sugar, all wispy and vague, here one second and gone the next.

The PX influence is noticeable in the fruitiness, nuttiness and some of the drier aspects of the rum — beyond that, I can’t say there’s much to enthuse. The nose is clearly the best part of the experience, yet even with that, it’s not the sort of rum that encourages sedate evening sipping while watching the sun  go down and discussing the nature of the rumiverse. Part of that is the way the balance feels off, and the tastes and aromas don’t really pop, or mesh particularly well. You’re left feeling this is an essay in the craft, with a few interesting flavours that ultimately fail to cohere, leaving a muddled experience you don’t know what to do with when it’s done. Hardly enough for an unqualified recommendation.

(#705)(76/100)

Other Notes:

Opinion

My point about the jumping all over the spirits-production map, making various different spirits and not settling on one, is merely an observation, not a criticism; and not meant to diss a self-evident enthusiasm for the work, or the commercial realities all such little businesses in the USA must overcome.  After all, the Caribbean rum producers are single-mindedly focused on rums because they started form a base of sugar and molasses which were produced right there, and moved on from that point. American distillers mostly lack this geographic-agricultural advantage. Too, being a single-product producer carries risk: money is tied up in this thing and if sales lag, the enterprise could founder – so the incentive to spread that risk by making several products which can all sell to different market segments, is great.  But what it also does is diversify expertise – and the long, tedious, kaizen-like approach to learning and experimentation and gradual increase in knowledge and skill and quality of the one product they’ve hung their hat on – the way, for example, Mhoba’s founder tinkered for ages to get his stuff right – is missing.

That’s very likely why I have, so far, not seen much in the American rum industry to enthuse me. The rums most make are competent and occasionally interesting, yet don’t wow my socks off (at least, not yet). My experience thus far has been that those who go the whole hog and deal with rum as their primary spirit — not as some kind of adjunct —  tend to do better qualitatively than those who try to do too much. Privateer is one such, Montanya is another, Richland and Pritchards are always intriguing, and there are more.  But I have a feeling that if the Law of Mediocrity holds true, then the low to middling quality of all those American rums that have crossed my path over the last ten years (mostly by pure happenstance) define the majority of rums made there; and the companies I have named with products that really make a splash, are the outliers, the leading edges of the bell curve. Only time will tell if that feeling is accurate.

Saint James Rhum Vieux Agricole 7 Year Old – Review

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Feb 232020
 

Recently we’ve looked at rums from Jamaica, Guyana, the Dominican Republic, Japan, India, Australia, Guadeloupe, Haiti and Mauritius (and that’s just since the year began) which goes a far way to showcasing the incredible variety of the spirit.  Today we’ll try something from Martinique – and when one considers the fame of Saint James, home of the near legendary 1885 Rhum (one of oldest rhums I’ve ever tried) and from which I’ve tasted several old editions from the past, well, it’s a wonder I haven’t come here more often to try their current offerings.

At this time, the Saint James lineup consists of five blanc rhums (Imperial, Royal, the 55º, Fleur de Canne and the really quite amazing pot-still Coeur de Chauffe), two basic mixers (Rhum Paille Agricole, Rhum Ambré Agricole), nine more “tasting rhums” which are the aged variants of the 3, Vieux, XO, 7, 12, 15, Cuvee 1765, Cuvee d’excellence and Brut de Fut 2003…and lastly, five “exceptional rhums” (their phrase, not mine), which are special editions, millesimes and so on. 

Today I won’t aim for the stratosphere with some ultra-expensive halo rum from the top end which none but the 1% can afford, but just speak to the mid-range 7 Year Old. All the usual stats apply for a Saint James rhum – AOC certified, cane juice origin, creole still, 43% strength, and nicely tropically-aged in small ex-bourbon casks.  

What’s interesting about Saint James is not only the distinctiveness of their rhum here, but its divergence from what is almost seen as the sine-qua-non of rhum agricole – the grassy, herbal lightness of a cane juice distillate. Nowhere in the initial nose do I detect herbs and green grass and that light crispness – instead, what I smell is  luscious, sweet, and spicy, almost but not quite heavy with fruits. There’s preaches in syrup, pineapple, light anise, unsweetened yoghurt, coffee grounds, honey and vanilla, and later, also some cinnamon. I think you have to admit, for a 7 year old to have all that is really quite remarkable. 

Ah but when sipped, all that changes, and the clodhoppers go away and it dons a pair of ballet slippers.  It’s stunningly fragrant, not quite delicate – that ballerina does have an extra pound or two – very firm and robust in flavour profile.  Just on the first sip you can taste flowers, pears, papaya, honey, vanilla, raisins, grapes, all pulled together with a delectable light and salty note. There are nice citrus hints, a tease from the oak, ginger and cinnamon, and overall, it sips as nicely as it mixes.  The finish is well handled, though content to play it safe – things are beginning to quieten down here, and it fades quietly without stomping on you – and certainly nothing new or original comes into being; the rhum is content to follow where the nose and palate led – fruits, pineapple, spices, ginger, vanilla – without breaking any new ground.

So all in all, a really vibrant piece of tropically aged work, deserving many of its plaudits. I’ve noticed on many a social media post that people throw around the words “gateway rum” and apply it consistently to the oversweetened bestsellers like the Zacapas or some of the traditional Demeraras from DDL.  Here’s one rum where the term really does apply, and what makes it so apropos is that there’s no messing around with the 7 YO Vieux, no enticement or blandishment with additives or fancy maturation or finishing (or those tiresome old made-up backstories).  It’s simply a very good mid range rhum, drinkable, mixable, flexible, and its great quality might just be that it makes you want to go up the ladder to the older rums immediately, just to see what magic Mark Sassier has done with those. Now that’s a gateway that means business, and completely earns the title.

(#704)(83/100)

Other notes

  • The Fat Rum Pirate noted the odd lack of agricole-ness on the nose as well, in his 2018 4.5 star review.
  • It’s completely irrelevant, but Luca Gargano started his rum career working for Saint James as a brand ambassador in the 1970s, before buying Velier.

Ron Barceló Imperial Premium Blend (12 YO) – Review

 2 Responses »
Feb 172020
 

Barceló has slipped somewhat in our mental map of rum companies to watch, which comes as no surprise to those noting the current dominance which the Big Countries and the Big Names have in defining what we “should” be drinking. But ⅓ of the “Three Bs” of the Domincan Republic has been around for a while, releasing their light Spanish-style rons day in and day out, and if their primary markets are elsewhere than the homes of the online commentariat who flog Jamaica, Guyana and Barbados almost without pause, then at least their level of expertise shows no sign of flagging.

Given I rated the company’s Anejo a rather dismissive 61 in 2011 and shrugged off the previous 38% Imperial edition (not the same as this one) with 78 a couple of years later, that last remark might sound strange.  But just because lighter column-still rons released at less-than-living-room-strength don’t turn my crank does not mean I don’t appreciate what they’re trying to do — I just wish they’d read the tea leaves and try harder and go stronger, if you catch my drift. 

Here we have a rum (or ron) that ticks all the followingboxes: it’s possibly a cane juice-based spirit — per their website, all their rums are now made from cane juice (likely since 2010 or so) — run through a 5-column still, then aged 10 years in American oak and given a further two years’ ageing (I hesitate to use the word “finishing” for a secondary maturation that long) in French Château d’Yquem barrels. There are no additives according to their blurbs, which must be a recent thing, since it had been tested on initial (2011) release at 27g/L, but ok. When it first came out, the outturn was supposedly some 9,000 bottles annually, but the latest information I was given in 2017 was that it sold so well that this has now been upped to around 20,000.

There’s more details and notes which I’ll go into below, but this is enough to be going on with for the moment, let’s run through the tasting:

Nose first. Well, while conceding its soft warmth and easy languid charm, the truth is there’s not much really going on, nasally speaking: some citrus mixed up with deep caramel and brown sugar, and an intriguing scent of vanilla, charred barrels and burnt sugar and the ashiness of a dying coal fire.  Sweet, reasonably robust – better than the sub-40% stuff I’ve had from them before – but lacking real complexity that would enthuse me more.

The palate rewards rather more attention.  It’s warm and easy-going on the tongue, texture is nice. Great after-dinner sip to go with the ice cream. It tastes initially of caramel, ripe and mild yellow fruits without any aggro, raisins, prunes, and some faint licorice, ginger and vanilla. The 43% is a welcome boost from the milquetoast nonsense of the 37.5% expression, but in a way also serves to draw attention to its own limitations, because in a rum like this we’re looking for complexity, some punch, and a certain individuality that boosts the mildness of its light-distillate origins – and that simply isn’t here.  This is even clearer on the finish, which is soft, quick and puffs away like steam – it provides no additional insight into why you should buy the rum to begin with.

Without completely dissing the Barcelo – I know it is made for an audience who are completely dialled into, and in tune with, its laid-back profile, and they are the ones who provide its core audience and keep sales robust – let me just suggest that like many rums of its ilk, it doesn’t deliver enough. It lacks panache, oomph, a certain force.  It teases without coming through, and is too people-pleasing for real risk, too generic for specificity. That’s its downfall for the rum enthusiast, and, paradoxically, its raison d’être for those with more tolerant, inclusive and less exacting standards.

(#702)(81/100)

Other Notes

  • The Imperial has always been a 10 year old since I first tried it (and as far as I could tell, ever since it was first made back in 1980; but in 2011 Barceló brought together squirrelled-away casks of this 10 YO and matured them a bit further, to create the Imperial Premium Blend, later re-christened the 30 Anniversario, and started slapping the numeral “30” on the central circle of real estate on the bottle.  This does not intimate that it is 30 years old, but that it’s the 30th anniversary of the first issue of the Imperial. 
  • All Barceló rons are made in the Dominican Republic (not in Dominica – the two are separate nations), where the company shares the island with the other two “B”s – Bermudez and Brugal, both of which are older. Barceló Export Import has been in business since 1930, has always been a rum producer, and remains to this day a privately held company run by men who bear the name still.  Julian Barceló, the founder, hailed from Spain – the name is actually Catalan, though I read he was from Mallorca himself – and arrived in the DR in 1929. His company soon became a very large and profitable enterprise, expanding his line of products to differing rums starting in 1935. By the 1980s the company became one of the biggest in the country, and expanded its market base by aggressively promoting exports – Spain was and continues to be a prime market for the rums.
  • In September 2022 a comment (below) pointed out that Barcelo makes rums only from cane juice, which an immediate check on the website of the company also confirms. I have therefore changed some of the factual elements of this older review appropriately (although score and tasting notes stay as they were).  No idea how that slipped past my original vetting process…however, it’s possible that they used both molasses and cane juice, since Latin countries / ex-Spanish colonies did not have a history or tradition of using juice.
  • Note that in 2009 a new Barcelo division, Alcoholes Finos Dominicanos, was established with funds from the EU Rum Sector Programme (the same one that funded Clarendon’s new column still / fermenters and Foursuare’s bottling plant), and built a new industrial distillery the following year, which is processing 100% cane juice. This is now the distillery Barcelo is using to make its rums.  It’s possible this rum, tried in 2017 and 12 years old, is from stocks that were made from molasses.  The taste and the age of the rum supports that assumption but it’s unclear from the label. (See also this 2020 Barcelo company profile on YouTube).
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