Killik Handcrafted Rum “Pure Pot Still” Australian Rum (pre-release) – Review

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Sep 252024
 

There aren’t a whole lot of rums in Australia that charge full bore and headlong into fullproof territory, but Killik, a small distillery from Victoria, has never shied away from releasing some seriously batsh*t crazy rums. These are the same happy chappies who, if you recall, experimented relentlessly with muck pits and dunder, supercharged their wash and unleashed a high-ester, hogo-laden juice — the shuddering white shredder of the 59% Silver Overproof, remember that feral blast? — onto an unsuspecting rumiverse back in 2021. You can be sure Ben and Callan Pratt have lost none of their fiendish delight in making more such spirituous codpieces in the intervening period.

All this sounds like I’m just making stuff up to tell a better story, but not really. Shorn of the flowery language, the basic facts are in evidence: Killik Handcrafted Rum (this is the actual name of the company and a clever way to get around Australia’s two-year “rum-naming” limit) started life as a beer brewing enterprise in 2009 before the brothers had a come-to-rum-Jesus moment and started making the good stuff in 2019. Unusual for distillers, they professed a certain indifference to distillation equipment, and focused their attention on robust yeast strains, bacterial cultures, muck pits and boosting their ester counts like a skilled demo expert laying his charges.

To this day such pot still high ester rums are not huge sellers in Australia, and remain a small proportion of the company’s sales — gins, lesser proofed rums and flavoured editions sell much more briskly. But squirrelled away in the portfolio is the 59% Single Cask Release, which is of similar provenance and style to this rum, and shows the direction the distillery would prefer to go. Alas, for now, it would appear that the Australian public remains unmoved by the style.

Too bad: but if that’s still the case, then I think this 62% ABV pot still high ester rum, which remains unreleased and will be issued in late 2024, will likely shiver their timbers like an anchor to the head. The rum noses so richly, is so luscious and so bright that it’s hard to know where to begin. Right away, it’s pineapples, soft yellow ripe fruits (including some overripe ones) – peaches, apricots, Thai mangoes, and behind that lurk subtler notes of orange peel, a white wine vinegar, figs, cucumbers and sour cranberries, leavened with some vanilla, honey and a light dusting of brown sugar. Nice!

It’s also remarkably easy to sip, in spite of that growly strength. It’s harsh edges have been sanded off and it’s not scratchy at all – in fact, it presents as easier than the proof point would suggest, with a firm, warm taste of very ripe cherries, apricots, marshmallows, toffee, cinnamon and ginger. And even after an hour, perhaps just to prove it’s not quite dead yet, it coughs up a last note of stewed apples, caramel, vanilla and again, a trace of orange peel and cardamom. As for the finish, it’s shy of biblical – we can’t have everything, I guess – yet it lasts, and there’s a shy exit of fruits, spices, papaya, watermelons and bubble gum that provides a good ending to the experience.

Overall, this is a rum I can only admire, and even for its relatively young age, the 62% ABV is a plus, not a disqualifier, allowing strong, clear tastes to come forward and be counted. The funkiness of a Jamaican high ester rum is on full display, yet it’s obviously not from there – by some quiet alchemy of the distiller’s art, it is completely standalone product that pays homage to its roots in De Yaad without slavishly adhering to every single note from the pantheon, allowing it to be seen as a distinctly Australian product. This may finally be the product that will convince the good rumizens of Oz to take note of what funk is and how interesting it can be when done right.

Back when I reviewed Killik’s Silver Overproof, I remarked that it was so well made that Jamaican rum lovers might want to cast a covetous eye over Down Under. With this rum, the company proves that that one rum was no mere happenstance, and now it’s just not high-ester funk lovers who should pay attention, but the distilleries themselves. When this thing gets released, if it doesn’t fly off the shelves, Killik should seriously consider exporting it to Jamaica.

(#1091)(87/100) ⭐⭐⭐⭐

Other notes

  • Video Recap is here.
  • The rum is currently slated for release in late 2024 and so will be different when issued because of the additional ageing. I maintain that it will be close to what I describe though, and is worth considering.
  • Production stats: made from Queensland molasses and sugar, used in conjunction with their muck pits (as far as I am aware, so far they are the only distillery to seriously use this technique). Brewer’s yeast used in the primary ferment for the first two weeks in closed and controlled fermentation vessels: the low wines are then transferred to a secondary vessel for further open fermentation which can vary in length depending on the characters produced from anything to a further two weeks, to a month or more, after which it is run through their hybrid still in a pure pot configuration, and the set to age in re-coopered, re-shaved and charred American Chardonnay barrels. At the time the sample was prepped for the calendar in early 2023 the rum was just over two years old, but by the time they get around to commercially releasing it this year, it will be closer to four. The ester count, alas, is unknown

El Dorado 2012 12YO LBI/DHE High Ester Blended Rum – Review

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Sep 172024
 

More than ever it has become clear that DDL has found a way to fold special editions into its core El Dorado range. I had remarked in the video review of the PM 2009 12 YO that until relatively recently, special limited bottlings did not get much attention from the company, or the public: the Rare Editions which replaced Velier’s iconic Demeraras did not always get serious traction, consumers did not cotton on to the “Colours” quartet, and the 15 YO and 12 YO wine-finished releases were at best modest sellers.

Yet to have cask strength limited editions that showcased the heritage stills had to have been seen as the path forward in the drive to premiumization. And by the early 2020s, we began to see El Dorado rums popping up on the shelves and being touted at rumfests. They were stronger than the norm, remaining in the 12-16 year age range, and showcasing (for the most part) the heritage stills. It did, however, remain the province of the independents to issue truly esoteric marques (not just PM, VSG, EHP or ICBU) like AN, KFM or SWR.

Until, that is, this one came on the scene in 2024.

In one fell swoop DDL tried to marry an almost unknown marque with a high ester rum. Previously high ester spirit had just been pushed into the major aged blends, though any Guyanese would know that the Superior High Wine (which was only sold locally) was mostly from that little-known small still. And LBI (La Bonne Intention – it’s an estate on the East Coast of the Demerara) is enormously obscure, with only a couple of Velier releases from The Age (1985 and 1998 vintages) and a very occasional indie like Nobilis or Nectar of the Daily Drams ever demonstrating the style. As you can imagine, the geek crowd went slightly ape when this came on the scene.

Now for the trivia nuts, permit me a small digression: LBI had a distillery since the 1800s, and a rum from there was judged at the Calcutta International Exhibition back in 1883. Rum continued to be produced until at least 1959, and sometime in the early 1960s distillation was rationalised by Bookers into Uitvlugt (along with several others), with the distillation apparatus that could not be used being mostly scrapped. The distillate in this release must therefore have been put together on a currently existing still, based on stored production records since no still remains in existence from the original estate.

Enough background, then. Quick facts: French Savalle Still for the LBI part, 57% ABV, 12 years old, blended with a high ester rum from Diamond’s John Dore double-retort copper pot still (not the PM, which is of wood). Difford’s notes “in excess of 1500 g/hlpa” for the DHE component, which is unconfirmed elsewhere, but even so…ouch. We are not given details of the proportion of each…not that I expected any, but it would have been nice. Aged in ex bourbon for 12+ years, and that’s all we need. And of course, the question after all that is – what’s it like?

The nose is, in a word, outstanding. It comprises three major components. The first aromas one notices are the esters and congeners, those sweet acidic notes like gooseberries, bubble gum, strawberries and pineapple, with something like attar of roses in the background, and some burnt pimentos, balsamic vinegar and ginger. The second is a more pastry-like smell, of hot croissants daubed with salted butter, fresh from the oven, biscuits and damp sawdust, behind which can be sensed some leather, floor polish, linseed oil and glue. And after all that is said and done and you hang around for a while, you’ll get some sweet spices – cloves, cardamom, cinnamon and vanilla. There is a lot to be unpacked here and it rewards the patient.

The palate is simply strong and very firm, fortunately without any kind of bitchy sharpness. It’s more like a very hot very sweet and very strong black tea. There’s salt, honey, olive oil, brown sugar, salted caramel ice cream, orange peel, sweet soya, and then a repetition of the sweet spices, freshly baked pastries, coffee grounds and unsweetened chocolate…and more of the spices mentioned above. The rum as a whole presents as somewhat dry, but it all leads to a really long, dry, aromatic that sums up the profile quite nicely, but without introducing any new elements.

Well. I must say, I’m happy that this is not a rum which was twisted into some semblance of conformity by some moron’s idea of a formula. It’s quite original, while still hewing to a profile that is recognizably Demerara. To do so was probably the right decision, since, overall, the rum works extremely well. The high ester component is less assertive than the Jamaicans have led us to expect (that’s not a criticism, just an observation), yet it does well to balance off the more traditional flavours provided by the LBI, which, even back then, always seemed to be somewhat indeterminate. Honestly, because of the obscurity of the LBI marque and my interest in any DDL high ester rum, I would have preferred to see each released as an individual bottling. However, it is possible that the LBI distillate didn’t turn out to be anything spectacular, so a blending choice was made to marry the two and create something (possibly) better than either on its own.

I can only say that the final product is really quite good. It costs about a hundred dollars in Canada, so it won’t break the bank; and seems to have distribution in both Europe and the US, although unfortunately the outturn is unknown. For that strength, that nose, those tastes and the overall quality, there’s nothing here that I don’t like. My suggestion would be to park the high ester expectations, enjoy the complexity of the blend, appreciate the strength, and maybe even drop the coin to get one for yourself.

(#1089)(88/100) ⭐⭐⭐⭐

Other notes

  • Video recap can be found here.
  • Historical notes come from Marco Freyr’s seminal historical work on the Guyanese distilleries, used with permission and thanks.
  • Not tested for sugar, but will add the statistic here when I get the bottle home and test it.

Caroll’s Distillery RHE High Ester White Rum – Review

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May 262024
 

I’ve made no secret of my disdain for the cheap mass produced uninteresting blah of the regular run of filtered standard strength white rums made and sold in Canada. They are mostly tasteless, cheerless, charmless and graceless, and their only purpose is to get you – as economically as possible – as high as a giraffe’s butt. Perhaps we should be grateful that they do this one thing so well.

If you wonder at my snark, it’s because I know that it’s possible to make an economical white rum that is much better and has real flavour, a real character, and doesn’t require the whinging about Canada’s archaic rules on what can be called rum (minimum one year ageing is a much-derided requirement for any rum in the country). Just look at all the interesting rums being made in the UK by small distillers like Sugar House, J. Gow, Islay Rum Distillery, Ninefold, Retribution, Outlier and others. Or the New Wave of Australian distillers like Cabarita, JimmyRum, Tin Shed, Hoochery, Boatrocker, Killik et al. They have their issues as well but you don’t see them holding back do you? F**k no, they’re running full speed into the damned wall is what they’re doing.

Into this dronish mess of undifferentiated alcoholic rose water that constitutes the Great White North’s white rum landscape, comes a small New Brunswick outfit (founded as a hobby distilling project in 2016 and established a fucntional distillery three yeasrs later) called Carroll’s. It has a labelling aesthetic that is really quite lovely, and a single rum off to the side that channels the most atavistic, cheerfully fiendish impulses of the owner, Matthieu Carroll. With that rum, somewhat at variance with the others he makes, he leveraged a pot still shoehorned into his family’s bakery, did a nine day closed fermentation and brewed this popskull to amp up the ester count to 567 g/hlpa, and knock the pants off unsuspecting reviewers, most of whom don’t know what the hell to make of this thing.

Think I exaggerate? Permit me to illustrate: it’s 65.1% and packs a hell of a one-two nasal wallop – both for strength and for the congeners, which have no hesitation making themselves felt. There’s candy. Lots of sweet sugared sour candy, sour kimchi, candy floss, icing sugar on a cake and so on. There’s aromas of strawberries, pineapples, chewing gum and citrus juice from a bottle. That’s the nice part, and indeed, it’s sweet — a bit delicate even; but the countervailing muskier and deeper undernotes are missing and this throws the balance off somewhat, as does the mouth puckering sour.

There are reservations on the nose, then, though it’s decent enough, but the initial the palate is where it comes into its own. Strawberries and wet hay, anise, some very tart pineapple notes, and again the candy – though some of the tasting crew opined it is really too much now. They may have a point. The real aspect of the taste that may discombobulate, is that an increasingly dominant thread of red licorice comes stealing out of the night. Once this thing gets going, it’s red licorice all the way and it overwhelms everything else and again, there’s no balance. A bit more restraint on this, perhaps some more darker, heavier notes and it would have rated higher, I think, and a rather disappointingly short finish demonstrates a blurt and a blast of quick intense sweet-sour flavour with a rapid drop off.

So where does this leave us? Tasted solo it might be more of a success. Tasted with several other high ester Jamaicans in the vicinity, its lack of multi-dimensionality is more pronounced, and the crew of Rum Revelations’ 2023 face off were far more unsympathetic about it in s daiquiri (they gave it more slack on the neat pour). Yet for all that, it’s a good dram, tasty enough. Like Romero’s Cask strength rum, this one elevates the potential of Canada’s distillers and shows they can muscle into territory held by better known and more successful exporters from the islands or others from elsewhere who are dabbling in the Jamaican high ester style. Rated against them it’s not as good, now – yet Carroll’s remains on my radar as a distillery to watch because almost alone among all the local distilleries, they dare to fail in style, and that’s something deserving of more respect than others have given so far.

Because, the rum may be colourless and have its faults, but let me tell you, in spiritous tasting terms, compared to the milquetoast stuff we see from its competitors, the damn thing glows like a neon tarantula on a wedding cake. And after you take it out and kill it, you shudder at the way it made your skin crawl and your palate pucker and your tongue shrivel up and cry…yet an hour later you’ll still be saying, with equal parts disbelief and admiration, “Bai, dat ting got some really braddar badassery, nuh?” Neil C. one of the Tasting Squad in the joint the day this thing was trotted out, grudging said “It smells like sweet sh*t but damn it tastes phenomenal.”

That’s Carroll’s for you. I really can’t put it any better than that.

(#1073)(84/100) ⭐⭐⭐

Other notes

  • The RHE mark refers to “red high ester”
  • Outturn unknown
  • Although under Canadian regulations this cannot be called a rum since it is not aged, to call it “High Ester Content” as per the label strikes me as confusing and does not represent what it truly is, so I’m calling it a rum.
  • Tried against several other high ester rums, mostly from Jamaica.
  • Six minute video synopsis is here.

Capricorn Distilling “High Ester Cane” Unaged White Rum (Australia) – Review

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Dec 022023
 

Almost all of Capricorn Distilling’s current line up of releases are good ones, and they haven’t even started a serious ageing program yet. Whether this is a matter of their desire to tinker and see what happens, or a clearly thought-out distillation philosophy, is unknown to me. What I do know, is that having tried their standard range (not the spiced, infused, gins, liqueurs or anything else) I can honestly state that if you get a white unaged Australian rum this year, you could do worse than buy a case of their juice generally – and the High Ester in particular. Because that thing is damned good: it channels Jamaica by way of Reunion, adds a measure of outback attitude, and sports serious rum making mojo on all levels.

It’s on par with the overproofs of Black Gate or Killik (especially the latter’s Silver) in my estimation, and indeed it shares some of those rums’ DNA: molasses-based based, a 10-15 day fermentation using a different yeast from the Coastal Cane, some dunder for kick (and maybe a diced dingo or two, who knows? — with Warren, you get the impression that anything is possible). Then there’s a single pass-through on Rocky (the double retort pot still), after which it’s left to rest for a while and diluted down to 51% before bottling.

If that sounds interesting, wait until you nose it, because while it’s not quite as well rounded as the Pure Single Rum, it’s hot, it’s spicy, it’s clean as new steel, and really crisp. There’s a sense of sparkling wine about it – chianti, Riesling, plus some 7up, and pineapples. Lemony cumin, ginger, florals, cinnamon, which slowly merges with a damper aroma of rain on hot clay bricks and then softens into coconut shavings, oatmeal cookies and white chocolate crusted with almonds. The clear metallic sweat of someone who’s been exerting themselves in very cold weather after just having had a bath (yeah, I know how barmy that sounds). Juicy and ripe white fruits – papaya, guavas, pears, green apples and a few slices of pineapple. This is clearly a rum that enjoys Christmas.

The palate is somewhat more subdued, while still professing a certain originality. First there’s that clean scent of fresh laundry hot from the drier, followed by a sweet, tart, yoghurt, and citrus-y hints of ripe fruits that have not yet started to go. What distinguishes the taste is the way the sour miso soup or kimchi comes out swinging here, as does a kind of sweet-salt tartness of, say, pickled tomatoes and bell peppers (with a reaper thrown in for good measure). Added to that are notes of pine, cinnamon, licorice, ginger, wet sawdust, fruits…it just keeps chugging along, one taste after another. This one rum packs a lot in its jock and isn’t afraid to sport it, right down to the aromatic, long, dry, fruity and crisp finish that immediately encourages another pour.

I’ll be the first to admit that it’s occasionally hit and miss (that’s why I tried it multiple times), and the crisp sourness mixed with sweet and salt won’t be to everyone’s taste. And indeed, Wally told me that his own team liked the Pure Single Rum best; my friend and tasting chum Logan also felt it lagged (slightly) behind the Pure Single and even the Coastal Cane.

I completely get that, because they are good rums in their own right, and I’ve reviewed them with genuine affection, scored them well. But for my money, those — while excellent in their own pitch — don’t break new ground with quite the same in-yer-face insouciance, don’t get hit outside the boundary, and remain satisfied with a solid bouncy four into deep fine leg. The High Ester Cane, in contrast, appeals to my love of the original, the offbeat, the new, and has no hesitation going for a powerful, lofty out-of-the-park six. It walks up to your wicket, hits you over the head and drags you off the field, and, love it or like it or hate it, you’ll always know you’ve had something different that day. That’s not a compliment in everyone’s book, but it sure is in mine.

(#1043)(87/100) ⭐⭐⭐⭐

Other notes

  • My fellow Calgarian reviewer, friend and redditor, FarDefinition2, as well as another redditor FrostyThought8591 both felt the High Ester was not quite as good as the Pure Single or the Coastal Cane, but both agreed it would shine in cocktails. This is why sharing samples around and checking for feedback is so useful – it not only gives consumers another opinion, it also forces me to consider other points of view.

Company background (from Review #1029)

Capricorn Distilling’s origins date back to 2015 or so when Warren Brewer began distilling in his backyard with friends, using an 80-litre still from Spain (where he got it from is anyone’s guess). He released his first batch of premium rum in 2016 by which time he and five friends had bought the Saleyards motel in Rockhampton (the distillery was pushed into the pub and the idea was to use each line of business – motel, pub, restaurant, distillery – to provide a fuller experience for patrons), which is 650km north of Brisbane. This establishment is closed now and larger premises acquired in 2020 in the south of Queensland (in Burleigh Head on the Gold Coast, which is south of Brisbane and a mere stone’s thrown from the state border with NSW). Now the Saleyard company website redirects to Capricorn, but for a while in early 2021 both locations operated at the same time. From the beginning, it seems was rum was Brewer’s thing and indeed, his Capricorn Spiced Rum copped the top prize at the 2020 World Rum Awards.

The distillery doesn’t stray too far away from the standard outputs we have observed in other small and newly-established companies: its stable of releases encompasses spiced and infused and flavoured rums, a liqueur, the unaged Coastal Cane, the High Ester rum and some experimentals we’ll talk about at some point; also Ready To Drink cans, and, of course, the ever-present cash flow generator of gins. The company runs two pot stills: one is a single retort copper pot still called “Burleigh”, the other a double called “Rocky” made in NSW.

Savanna Lontan Grand Arôme 2007 6 YO Rum – Review

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May 192022
 

After all these years of Savanna’s releases of new series, individual bottlings or millesimes, one can reasonably be nearing the point of exhaustion. Perhaps no other primary producer outside of DDL, Privateer and maybe the French island distilleries with their annual cask editions, has so many releases from all over the map, relentlessly put out the door year in and year out. This is a connoisseur’s delight and to the benefit of consumers everywhere…but something of a collector’s nightmare. I doubt there’s anyone who has the entire series of this Reunion-based distillery’s Lontans, Intenses, Metises, Creols, Traditionnels, Grand Arôme, Maison Blanches and what have you, or even anyone willing to try (the way they would with, say Maggie’s Distiller’s Drawer outturns, or Velier’s Caronis).

However many exist and remain available, what they really are is elegant variations on a theme, whether that of molasses-based rum, agricole rhums, high ester flavour bombs, or interesting blends of their own that are aged and mixed up to provide a little something for everyone. There are several variations of the Lontans with their characteristic long-fermentations, some having finishes, others of various strengths, and varying ages: this one is a “Lontan” from 2007 bottled in 2014, and also a Grand Arôme, which is to say, a high ester rum. There’s a lot to get excited about here: cognac cask ageing, full proof 57%, and a solid six years old, so let’s dive right in.

Nose first: and as soon as you take a brief snootful, yes, that high-ester profile from Savanna is flexing its glutes, in spades. It’s a fruit salad lover’s delight – pineapples, strawberries, raspberries, gooseberries and any other kind of berry with a tart sweet crisp tang to it, all drizzled over with lemon juice and maybe some caramel, rosemary and damn, is that some red wine in there too? It’s really quite lovely and the strength allows for a richness that ensures you miss nothing (actually, the person two rooms over won’t miss anything either, as Grandma Caner proved when she shot out of her kitchen down the hall demanding to know what I was tasting today).

The strength allows an assertive and very aggressive, almost fierce, taste to comb across the palate: tart berries again (all of the abovementioned ones plus a few unripe mango slices in pimento-infused cane vinegar thrown in for good measure). There is a curious and previously-unnoticed brine and olive component coiling around that does a good job of calming down the wild exuberance of what would otherwise have been an excess of sharp fruitiness (assuming there even is such a thing), and after the rum settles down one notices softer, neutral fruits: bananas, papayas, melons, pears, tomatos (!!), followed by avocados and salt, cherries, prunes and, for good measure, even a pinch of dill. I particularly commend the finish which is long, dry and aromatic in the best way: flowers, caramel, honey and a trace of that lemon-infused fruit salad (but not so much).

The whole experience is really flavourful and outright enjoyable, though admittedly the strength and tart sharpness might make it too intense for some who are unused to — or don’t care for — the Dirty-Harry-narrowed-eyes badassery of Savanna’s Grand Arôme rums. It occurs to me (blasphemy alert!!) that maybe, just maybe, some sweetening might take the edge off, but I hasten to add that I would not do so myself: a touch of water is enough to bring down the braggadocio this excellent six year old from Reunion displayed for me; and now, having written all my notes and tasted it a few more times, I think I’ll just finish off what remains. Grandma Caner is hovering casually around, with a glass “just happening” to be in her hand, so you can be sure if I don’t, she will…and given she doesn’t even like rum that much, that’s quite an endorsement.

(#909)(86/100) ⭐⭐⭐⭐

Other notes

  • These particular rums have been called “Lontan” since about 2003 — the word is a play on the French creole words long temps or “long time” (referring to the fermentation), and tan lon tan meaning “in the old days”. Previously, between 1997-2000 they were titled Varangue (verandah, perhaps a hint and a wink at where you should be drinking it), before which they were sold as Lacaze rhums…but of this last, few records remain and I couldn’t tell you much about them.
  • The sample says it’s aged in a cognac casks, which would explain the richness of the profile, but I can find no reference to that fact online anywhere (least of all on Savanna’s own site), and no photoghraph of the label is available.
  • Outturn 707 bottles
  • My thanks to Etienne Sortais, who generously sent me the sample
  • I’ve written a fair bit about Savanna rums, including a short bio of the company itself, so if your interest is piqued, there’s no shortage of material to go through.

Mhoba Pot Stilled High Ester Rum (2019) – Review

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Apr 182022
 

The South African distillery of Mhoba is one of those small outfits like Richland, Privateer, A1710, Issan, Killik or J. Gow, that almost single handedly builds a reputation from scratch through dogged persistence and ever-increasing word of mouth, to the point where they exercise an influence on the whole conversation around rums. None of these are the only ones, or the first, to do what they do: but all of them have qualities that are more than just beginner’s luck, and elevate — even redefine — the category of rums for their entire country.

In the early 2010s, Mhoba’s founder, Robert Greaves, built several versions of his own small stills to continuously evolve and improve what he thought could be done with the rums he wanted to make; he played around with the technical aspects of crushing, fermenting and distilling, applied for a Liquor License in South Africa, and finally opened for serious business in 2015. Initial samples sent to the Miami Rum Festival in 2016 resulted in more tweaking, and by 2017 he was able to demo his wares at the UK and Mauritius rumfests; buoyed by positive feedback there, in late 2018 he had a series of rums he felt were definitely worth showing off which he presented in London that year and in Paris a few months later.

These initial rums were unaged white rums (from cane juice) at different strengths, various pot still blends and overproofs (like the Strand 101 and 151, Bushfire, French Oak, etc) and were soon on commercial sale. One of the most intriguing rums in the stable was the long-ferment unaged Pot Still High Ester white rum, which began being bottled in 2018 (two batches) before really hitting their stride in 2019. Each of these high ester rums is stuffed into a bottle with a label in dark red (maybe to alert the unwary) that has a ton of info on it – source cane variety, harvest date, fermentation, still type, batch number – yet oddly, the actual congener count is absent. This is not a deal breaker, of course, but it does strike me as odd since the “high-ester” description is its main selling point (because of course being a cane-juice pot-still-distillate at strength isn’t already enough).

Anyway, these rums have all had the distinction of being made with about ⅓ dunder and with a three-week fermentation time using wild yeast, run through a pot still, and bottled consistently above 60% ABV (occasionally even over 70%). The one I’m writing about today is 66.2%, which is on the range’s weak side, I guess, but that in no way invalidated the intensity of what it presented.

Even nosed carefully, it was a powerful, sharp experience. It smelled like a whole shelf of fruits going off, poorly stored in a set of mouldy wooden crates stored under the waterlogged roof of an abandoned and dusty warehouse. Synthetic materials abounded: rubber, platicene, heavy plastic sheeting, new vinyl sofas, varnish, glue, nail polish remover, wax and a coat of cheap paint slapped onto fresh drywall. There’s a bagful of spanish olives cured in lemon juice and stuffed with pimentos, to which someone decided to add brine, olive oil and even more fruits – pineapples, strawberries, gooseberries, and hard yellow mangoes and the real issue is how much there is. I spent literally an hour going back to this one glass just to tease out more, but the codicil was that I enjoyed the nose less each time, as I got successively battered into near catatonia by ever-changing aromas that just never settled down.

This was more than compensated for in the way it tasted, however. The palate was much much better — better integrated, better controlled — while losing only some of the harsh pungency and untamed wildness the nose suggested I would find. It remained a stong and serious biff to the throat of course (it was a cheerfully violent street hood from start to finish, so that wasn’t going to change) but also nicely sweet and dry, with loads of pungent tastes: overripe Thai mangoes, pears, melons, peaches, kiwi fruits, bananas, orange peel, green tea and sugar cane juice. This took a breather here and there, and let in other tastes of acetones and turpentine…and if you could convert the smell of the inside of a nice new car to a taste, well, there was that too. There were notes of cream cheese, rye bread, strawberries, cinnamon, pineapples which also bled into the finish – which in turn was nicely long, very sharp and tartly sweet and chemical (in a good way) with a last hint of flowers and overripe fruits.

This is a rum that should not be casually drunk or bought on a whim. It’s surely not “easy.” It’s a hugely potent and feral mix of a Jamaican funk bomb and a Reunion Grand Arome, a clarin’s irreverent offspring with a visiting DOK, and if not approached with caution should at least be drunk with respect. After trying it, Mrs. Caner asked me incredulously, “Is this something you’re actually supposed to drink?” She has a point – I honestly believe that the Mhoba High-Ester rum could wake up a dead stick.

But that said, let’s just try to unpack the experience. The rum had lots of impact, lots of edge, little that was gentle, and there was a whole lot going on, all the time. There were whole orchards of different fruity notes contained in that glass, most of which was a little sour, and I can’t say it entirely won me over: in that maelstrom of “everything but the kitchen sink” some elegance, some balance, some drinkability was lost. Still, you can’t fault its complexity and impact, and I completely believe @rum_to_me when he remarked on Instagram that “…it would take over any cocktail in split seconds.”

And also, it does have its adherents and its fans — I’m one of them. Not that I’m a high-ester funky junkie, no, and I don’t actively hunt out the biggest, baddest, bestest with the mostest. But at a time when there’s too much caution surrounding the regular regurgitation of Old Reliables from the Same Old Countries, it’s nice to see a rum maker from elsewhere put out a big screaming bastard like this one, that’s all brawn and sweat with maybe a bit of love thrown in as well. It’s a wildly ambitious, enormously challenging and technically solid rum that for sure will make any list of great white rums anyone cares to put together.

(#900)(84/100) ⭐⭐⭐½

Other notes

  • For supplementary reading, I highly recommend Steve James’s 2019 three part deep dive into the initial releases of Mhoba as well as his company biography, and Rum Revelations’ 2021 interview with Robert Greaves
  • So far Rum-X has nine Mhoba high-ester expressions, ranging in strength from 65% to 78%, and average scores from 72 to 87, which is quite a bit of variation. Since all are unaged agricole-style pot-still rums, it suggests that the batch/harvest is of some importance in making a future selection among all these options.
  • This bottle is from Batch 2019HE3, Harvest May 2019, one of several from that year.
  • As of early 2022 Velier has released two Mhoba rums (both 2017 4 YO expressions), one for the HV line, and one “black bottle” release called “FAQ Plastic.” Holmes Cay out of the US also has a 4YO 59% bottling from 2017.

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

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May 242021
 

Photo pilfered from DuRhum.com

Rumaniacs Review #R-125 | 0823

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

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

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

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

Colour – White

Age – Unaged

Strength – 40%

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

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

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

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

(78/100)

Romdeluxe R1 “Wild Tiger” Jamaican Rum (Hampden) – Review

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Jun 132019
 

Photo (c) Romdeluxe

Romdeluxe in Denmark is at this point (2019) more a commercial rum club that makes private label bottlings and runs promotions around the country, than a true independent bottler — but since they do several releases, I’ll call them an indie and move right on from there. Earlier, in May 2019, they lit up FB by releasing this limited-edition high-ester funk-bomb, the first in their “Wild Series” of rums, with a suitably feral tiger on the label. I can’t tell whether it’s yawning or snarling, but it sure looks like it can do you some damage without busting a sweat either way.

This is not surprising. Not only is this Jamaican bottled at one of the highest ABVs ever recorded for a commercially issued rum – growling in at 85.2%, thereby beating out the Sunset Very Strong and SMWS Long Pond 9 YO but missing the brass ring held by the Marienburg – but it goes almost to the screaming edge of Esterland, clocking in, according to the label, at between 1500-1600 g/hlpa (the legal maximum is 1600)….hence the DOK moniker. Moreover, the rum is officially ten years old but has not actually been aged that long – it rested in steel tanks for those ten years, and a bit of edge was sanded away by finishing it for three months in small 40-liter ex-Madeira casks. So it’s a young fella, barely out of rum nappies, unrefined, uncouth and possibly badass enough to make you lose a week or two of your life if you’re not careful.

Knowing that, to say I was both doubtful and cautious going in would be an understatement, because the rum had a profile so ginormous that cracking the cap on my sample nearly lifted the roof of of the ten-storey hotel where I was tasting it (and I was on the second floor). The nose was, quite simply, Brobdingnagian, a fact I relate with equal parts respect and fear.

The crazy thing was how immediately sweet it was – a huge dose of fleshy fruits bordering on going bad for good, creme brulee, sugar water, honey, raisins and a salted caramel ice cream were the first flavours screaming out the gate (was this seriously just three months in Madeira?). It was huge and sharp and very very strong, and was just getting started, because after sitting it down (by the open window) for half an hour, it came back with vegetable soup, mature cheddar, brine, black olives, crisp celery, followed by the solid billowing aroma of the door being opened into a musty old library with uncared-for books strewn about and mouldering away. I say it was strong, but the nose really struck me as being more akin to a well-honed stainless-steel chef’s knife — clear and glittering and sharp and thin, and very very precise.

The clear and fruity sweet was also quite noticeable when tasted, combining badly with much more mucky, mouldy, dunder-like notes: think of a person with overnight dragon’s breath blowing Wrigley’s Spearmint gum into your face on a hot day. It was oily, sweaty, earthy, loamy and near-rank, but damnit, those fruits pushed through somehow, and combined with vanilla and winey tastes, breakfast spices, caramel, some burnt sugar, prunes, green bananas and some very tart yellow mangoes, all of which culminated in a very long, very intense finish that was again, extremely fruity – ripe cherries, peaches, apricots, prunes, together with thyme, mint lemonade, and chocolate oranges.

 

Whew! This was a hell of a rum and we sure got a lot, but did it all work? And also, the question a rum like this raises is this: does the near titanic strength, the massive ester count, the aged/unaged nature of it and the final concentrated finish, give us a rum that is worth the price tag?

Me, I’d say a qualified “Yes.” On the good side, the Wild Tiger thing stops just short of epic. It’s huge, displaying a near halitotic intensity, has a real variety of tastes on display, with the sulphur notes that marred the TECA or some other DOKs I’ve tried, being held back. On the other hand, there’s a lack of balance. The tastes and smells jostle and elbow each other around, madly, loudly, without coordination or logic, like screeching online responses to a Foursquare diss. There’s a lot going on, most not working well together. It’s way too hot and sharp, the Madeira finish I think is too short to round it off properly – so you won’t get much enjoyment from it except by mixing it with something else – because by itself it’s just a headache-inducing explosive discharge of pointless violence.

Then there’s the price, about €225. Even with the outturn limited to 170 bottles, I would hesitate to buy, because there are rums out there selling at a lesser cost and more quaffable strength, with greater pedigree behind them. Such rums are also completely barrel-aged (and tropically) instead of rested, and require no finishes to be emblematic of their country.

But I know there are those who would buy this rum for all the same reasons others might shudder and take a fearful step back. These are people who want the max of everything: the oldest, the rarest, the strongest, the highest, the bestest, the mostest, the baddest. Usefulness, elegance and quality are aspects that take a back seat to all the various “-estests” which a purchaser now has bragging rights to. I would say that this is certainly worth doing if your tastes bend that way (like mine do, for instance), but if your better half demands what the hell you were thinking of, buying a rum so young and so rough and so expensive, and starts crushing your…well, you know…then along with a sore throat and hurting head, you might also end up knowing what the true expression of the tiger on the label is.

(#632)(84/100)

Other notes

  • It’s not mentioned on the label or website but as far as I know, it’s a Hampden.
  • Like the Laodi Brown, the Wild Tiger Jamaican rum raises issues of what ageing truly means – it is 10 years old, but it’s not 10 years aged (in that sense, the label is misleading). If that kind of treatment for a rum catches on, the word “aged” will have to be more rigorously defined so as to find a place for the term “rested”.
  • A list of the strongest rums I know is put together here.
  • In the years following this review, Rom Deluxe expanded into a more commercial independent bottler role and in November 2021 I was happy to write a company biography.

Comment

These days I don’t usually comment on the price, but in this case there have been disgruntled mumbles online about the cost relative to the age, to say nothing of the packaging with that distinctive “10” suggesting it’s ten years old. Well, strictly speaking it is that old, but as noted before, just not aged that much and one can only wonder why on earth people bothered to arrest its development at all by having it in steel tanks, for such an unusually long time.

So on that basis, to blow more than €200 on a rum which has truly only been aged for three months (by accepted conventions of the term) seems crazy, and to set that price in the first place is extortionate.

But it’s not, not really.

At that ABV, you could cut it by half, make 340 bottles of 42% juice, and sell it for €100 as a finished experimental, and people would buy it like they would the white Habitation Veliers, maybe, for exotic value and perhaps curiosity. Moreover, there are no reductions in costs for the expenses of advertising, marketing and packaging for a smaller bottle run (design, printing, ads, labels, boxes, crates, etc) so the production cost per bottle is higher, and that has to be recouped somehow. And lastly, for a rum this strong and obscure, even if from Hampden, there is likely to be an extremely limited market of dedicated Jamaica lovers, and this rum is made for those few, not the general public…and those super geeks are usually high fliers with enough coin to actually afford to get one when they want one.

I’m not trying to justify the cost, of course, just suggest explanations for its level. Not many will buy this thing, not many can, and at end maybe only the deep-pocketed Jamaica lovers will. The rest of us, or the curious, will have to be content with samples.

 

Savanna Lontan Grand Arôme Vieux 2004 12 Year Old – Review

 2 Responses »
Jun 282017
 

#376

With the advent of the Hampden and Worthy Park rums which pride themselves on high ester counts, it seems that one of the emerging trends in the rumworld may well be such tasty, clear, bags-of-fruit rums with not just a single sapling populating the salad bowl, but an entire damned orchard. Yet on the other side of the world, Savanna has been doing this for some years now with their “Intense” and “Grand Arôme” lines, of which the reigning porn queen might well be the HERR 10 year old that so impressed me. That rum was startling and original, seemingly cut from wholly new cloth, bottled at a massive 63.8% and aged in cognac casks and my drool dripped into the glass almost continuously as I tried it (well…I exaggerate for effect….but not by much). And yet, Savanna made one even better than that one – it’s this rum, a Grand Arôme, a rock solid full-proof 64.2% rumzilla that encapsulated all the amazing potential Reunion had to offer, and came in ahead of its own siblings by a country mile. I’ve now tried about ten rums from Savanna, and it’s my firm belief that this is the best of them all (until I find the next one).

Speaking of Savanna and the stats. I’ve written a small bio of the company, so won’t bore you with that again, so let’s just reel off the usual details so you know what you’re drinking if you ever try it. It was distilled in 2004 and bottled in 2016, with a strength as noted above, just north of 64%. It was made on Savanna’s traditional column still (not the discontinuous one of the HERR), and Cyril, in his own excellent 2016 review, writes that it is made from the fermentation of vinasse and molasses, and for a longer period than usual – 5-10 days. As before it was fully aged in ex-cognac casks.

Photo stealthily purloined from DuRhum.com

Pause for a second and just look at all those production notes: they make no mention of additives, but for my money they didn’t add anything, and come on, why would they need to? It’s like they pulled out all the stops to make this thing a flavour bomb of epic proportions. Fermentation, distillation, ageing, the works, all that was missing was some pineapples dunked directly into the vat. And when I tried it, the results spoke for themselves.

The hot, fragrant nose began with dusty cardboard, the nostalgic feel of old boxes in an attic, of a second hand bookshop crammed to the rafters with dry books of ages past nobody now reads. Ahh, but then it changed – acetone and nail polish mixed with lots of honey and rich (but not tart) flavours of bubble gum peaches, prunes, vanilla, cinnamon and a light trace of brine and avocados drizzled with lemon juice. Cocoa and some coffee, reminds me some of the Varangue Grand Arôme 40% white, but better behaved and much better constructed. My God this was rich — I spent perhaps half an hour just nosing the thing, and even called over my mother (who was annoyed I wouldn’t let her near my samples that day and was sitting in a huff in the kitchen) to give it a sniff. Her reaction was so positive I feared for her health and the safety of my table, but never mind – the important thing to note is that even a rum novice loved it, even at that strength.

The real treasures came on the palate, which was firm, strong and intense, as befitted a rum brewed to a ripsnorting 64.2%. Here the fruits – those amazing, full bodied fruits – blasted out front and center. The intensity and variety were amazing, yet they lacked something of the single minded purity of the HERR, and somehow manage to create a melange without a mess, each note melding perfectly, combining the ongoing cereals and dusty book aromas with the sweet richness of the orchard without losing the best parts of either. Some rubber and sweet caramel and honey, warm papaya, and then the fruits themselves – ripe mangoes, peaches in syrup, cherries, cinnamon, cloves, almonds and that yummy Pakistani rice pudding called kheer. There was aromatic tobacco, a faint citrus tang (candied oranges perhaps) and it all led up to a clean, biting finish, gradually winding down to close with green grapes, hard yellow mangoes, lemongrass, caramel and breakfast spices. Ladies and gentlemen, we have ourselves something amazing here.

When The Wonk and I were discussing this rum, he remarked (rather disbelievingly) that it had to be quite a product to compare with the 89 points I gave to Velier’s 32 year old PM 1975 a few days ago. It certainly is that, but really, the two aren’t strictly comparable, as they are quite different branches of the great tree of rum. The Lontan lacks the dark heaviness of Demeraras generally and the Port Mourant specifically, doesn’t have that wooden still licorice background or its overall depth. In point of fact The Lontan 12 has more in common with the Jamaicans and perhaps even agricoles, while being distinct from either one. In that observation lies the key to why it’s special.

I noted the other day that one of the unsung heroes of the subculture is likely the below-the-radar rums of St Lucia. Here’s another company not many have heard of that’s making some pretty big footprints we should be tracking. Because in summing up Savanna’s remarkable rum it’s clear that it’s a shimmering smorgasbord of extravagant and energetic and well-controlled tastes, melding a nose that won’t quit with a body that could make a metaphorical nuncio review his vows of celibacy. It mixes a glittering clarity with excellent balance, strength with softness, is crisp and complex to a fault and what we’re left with after the fact is the memory of an enormous achievement. To say the rum is “not bad” is to undersell it. To say it’s good doesn’t cut it. What we need to do is to admit it’s just about great, and oddly, part of that admission is also that it’s made by a relative unknown, without any of that emotional baggage we would bring to, say, a Velier or a Samaroli, a Rum Nation or a product from the Compagnie. I enjoyed it thoroughly. I think it’s wonderful. It’s a gift to true rum lovers who want to try something they haven’t experienced before, in their ongoing (often lonely, sometimes thankless) search for the next new rum to treasure.


(90/100)

Other notes

  • Samples provided by two generous and great rum people, Nico Rumlover and Etienne S. who asked for nothing in exchange, but got something anyway. Thanks guys. Wouldn’t have found this rum without you.

Savanna HERR Millésime 2006 10 Year Old Rum – Review

 1 Response »
Mar 262017
 

#350

The Savanna Millésime 2006 High Ester Rum from Réunion (or HERR, as it is labelled) is a steroid-infused Guadeloupe rum mixing it up with a Caroni and a Bajan. It may the closest one will ever come to one of Worthy Park or Hampden’s Jamaican taste bombs without buying one, betters them in sheer olfactory badassery and is possibly one of the best of its kind currently in production, or the craziest. It’s very likely that once you try it you’ll wonder where it was hiding all this time. It emphatically puts Réunion on the map of must-have rum producing nations with not just flair, but with the resounding thump of a falling seacan.

Just to set the background. I had bought the Savanna Rhum Traditonnel Vieux 2000 “Intense” 7 year old back in April 2016 in Paris, and when I finally wrote about it, remarked on the way it was interesting and tasty and seemed to channel a good Guadeloupe rum in that it walked a fine line between molasses based product and an agricole. Purely on the strength of that positive experience, I sprung for the HERR, and made some notes to get some of the other “Intense” and “Grand Arôme” Lontan series from Savanna as well (see “other notes”, below). The molasses-based HERR was distilled in 2006, aged for ten years in ex-cognac casks, bottled at a hefty 63.8% in 2016, bottle #101 of 686, and released for the 60th Anniversary of the Parisian liquor emporium La Maison du Whisky.

Anyway, after that initial enjoyable dustup with the “Intense”, I was quite enthusiastic, and wasn’t disappointed. Immediately upon pouring the golden-amber liquid into my glass, the aromas billowed out, and what aromas they were, proceeding with heedless, almost hectic pungency – caramel, leather, some tar, smoke and molasses to start off with, followed with sharper notes of vanilla, dark dried fruit, raisins and prunes and dates. It had an abundance, a reckless, riotous profusion of flavours, so much so that one could be forgiven for thinking that not only did Savanna throw in the kitchen sink in making it, but for good measure they included the rest of the kitchen, half the pantry and some of the plumbing as well. Even the back end of the nose, with some overripe bananas and vegetables starting to go off, and a very surprising vein of sweet bubble-gum, did nothing to seriously detract from the experience; and if I were to say anything negative about it, it was that perhaps at 63.8% the rum may just have been a shade over-spicy.

Still, whatever reservations I may have had did not extend much further than that, and when I tasted it, I was nearly bowled over. My God but this thing was rich…fruity and tasty to a fault. Almost 64% of proof, and yet it was warm, not hot, easy and solid on the tongue, and once again — like its cousin — weaving between agricole and molasses rums in fine style. There was molasses, a trace of anise, a little coffee, vanilla and some leather to open the party; and this was followed by green apples, grapes, hard yellow mangoes, olives, more raisins, prunes, peaches and yes, that strawberry bubble-gum as well. I mean, it was almost like a one-stop shop of all the hits that make rum my favourite drink; and it lasted for a long long time, closing with a suitably epic, somewhat dry finish of commendable duration which perhaps added little that was new, but which summed up all the preceding notes of nose and palate with warmth and heat and good memories. There was simply so much going on here that several subsequent tastings were almost mandated, and I regret none of them (and neither did Grandma Caner, who was persuaded to try some). It presented as enormously crisp and distinct and it’s unlikely to be confused with any other rum I’ve ever tasted.

Just as an (irrelevant) aside, I was so struck with the kaleidoscopic flavours bursting out of the thing that I let the sample remain in my glass for a full four days (which is likely four days more than anyone else ever will) and observed it ascending to the heights before plunging into a chaotic maelstrom I’m somewhat at odds to explain. But one thing is clear – if the sharp fruitiness of unrestrained rutting esters is your thing, then you may just agree with me that the rum is worth a try, not just once, but several times and may only be bettered by the Lontan 2004 12 year old 64.2% made by the same company.

I said in the opening remarks that it might be the best of its kind currently in production, or one of the craziest. I believe that anyone who tries it will marvel at the explosive panoply of flavours while perhaps recognizing those off-putting notes which jar somewhat with what one expects a rum to possess. Having read of my experience, I leave it to you to decide which side of the divide you fall on. The HERR is not so much polarizing as unique, and it demands that you accept it as it is, warts and everything, on its own terms or not at all. If you do, I somehow doubt you’ll be disappointed, and may just spend a few days playing around with it, wondering what that last smidgen of flavour actually was. Sort of like I did.

(88/100)

Other notes

  • Personal encomiums and opinions apart, I should inject a note of caution. When tried in conjunction to the muskier, deeper Demeraras, HERR’s relative thinness becomes more apparent. Too, after some hours, that vein of bubble-gum sweet also takes on a dominance that can be off-putting to those preferring darker tastes in their rums, though such a whinge would not disqualify it from any rum lover’s shelf. But the chaos I noted earlier comes after you let it sit for the aforementioned few days. By the fourth day the rum becomes sharp, biting, and almost vinegary, and while one can still get the smorgasbord of fruitiness which is the source of its exceptionalism, it is no longer feels like the same rum one started with. Pouring a fresh sample right next to it on that day showed me the metamorphosis, and I believe that oxidation is something to beware of for any opened but long-untouched bottle.
  • As it turned out, an amazingly generous aficionado by the name of Nico Rumlover (long may his glass remain full) sent me not one or two additional Savanna samples, but eight more, just so that I could give them a shot…so look for those write-ups in the months to come. Along with several other rums and rhums, I used all of them (and the Intense) as comparators for this review.
  • Historical distillery notes can be found in the Makers section for those whose interests run that way.
  • Rum Nation looks to be releasing a Savanna 12 YO at 59.5% sometime this year.

 

Rum Fire “Velvet” Jamaican White Rum – Review

 2 Responses »
Mar 152017
 

#349

If I didn’t know better, I’d almost suggest this was a clairin. It was so potent and pungent, so powerful in taste and profile, that I had to double up the amount of controls I was tasting it with, just to make sure it really was a Jamaican rum and not some uncured white lightning out of Haiti. If you ever thought that Jamaicans were getting too easy, or you were getting bored with the regular run of Appletons, allow me to recommend (cautiously) this amazing white popskull from Hampden estate, which was gifted to me by Gregers and Henrik in the 2015 ‘Caner Afterparty, just so they could see my eyes water and my palate disappear while they laughed themselves silly.

Can’t say I blame them. Now, you would imagine that when a bunch of us grog-blog boyos get together, it’s a genteel sort of affair in a discreet private club, brogues and black tie in evidence as we dignifiedly pass glasses around, and reverently open bottles like the Longpond 1941 or a Trois Rivieres 1975 while making sober and snooty judgements in hushed tones about nose and palate and so on. Yeah…but no. What actually goes on is that a pack of noisy, rowdy, scruffy reviewers from all points of the compass descends on a dingy apartment, each loudly and aggressively shoving their newest acquisitions onto the table, demanding they be opened and tried (twice!), and a sort of cheerful one-upmanship is the name of the game. Quality doesn’t come into it, shock value does, and boy oh boy, did they ever succeed in taking the crown on this one.

I mean, just sniff this rum. Go on, I dare ya. It was a 63% ABV salt-and-petrol concussive blast right away. Forget about letting it breathe, it didn’t need that: it exploded out of the starting blocks like my wife spotting a 90%-off sale, and the immediate pungency of fusel oils, brine, beeswax, rotten fruit, wet cardboard, and sausages frying on a stinky gas fire took my schnozz by storm and never let go. Merde, but this was one hot piece of work. Frankly, it reminded me of the JB Trelawny rum and Appleton’s own Overproof, also bottled at 63%, and oddly, of the Sajous. I immediately added a few clairins to the Jamaican controls on the table, and yes, there were discernible differences, though both shared some emergent flavours of sugar water and pickled gherkins and maybe some sweeter red olives – and the tartness of green apples and a bit of lemon. But as for any kind of “standard” profile? Not really. It was having too much fun going its own way and punching me in the face, and represented Hampden in fine style.

Oh and this was not limited to the nose. Tasting it was as exhilarating as skydiving with a parachute your ex-girlfriend just packed. Again, the first impression was one of sharp heat (warning – trying this with your cigar going in the other side of your mouth is not recommended), and then there was a curious left turn into what was almost agricole territory – watermelon, flowers, sugar water, as hot and crisp and creamy as a freshly baked Danish cookie. It was only after adding some water that a more ‘Jamaican’ set of notes came out to grab the brass ring – more olives, salted avocados and overripe fruit, wax, some very faint floor polish, tied together with the tiniest hint of citrus, vanilla and leather, before it all dissipated into a lovely, long, warm finish that coughed up some closing notes of sweet soya and teriyaki before finally, finally, passing into the great beyond of boring tasting notes in a notebook.

Whew! This was a hell of a rum. I apologize in advance for sounding elitist, but really, the regular run of rum drinkers should approach this rum with some caution, or water it down or push it into a mix, lest it colour one’s perception of unaged white hooch forever. I have a feeling it was made to appeal to those who want vibrant, pot-still full-proofs with real edge and a ginormous series of hot-snot flavour notes that take a smart right turn from reality. Yes, of course it’ll make a cocktail that would stop just short of self-combustion (and there might lie its mainstream appeal rather than for masochistic nutcases who proudly drink it neat), but I submit that for the adventurous among you, taking it by itself is quite some experience, one that should not be missed. It’s hot, it’s massive, it’s tasty, and for sure the makers weren’t kidding when they put the word “fire” in the title. If the amount of amazed and joyful expletives (in seven languages) during a tasting is a measure of a rum’s appeal, then this one has to be one of the funnest, craziest rums I’ve sampled in quite some time, and I recall it with great fondness even after all this time.

(82/100)

Other notes

  • Made by and at Hampden estate, whose history is covered on their webpage
  • Triple distilled heavy pot still rum. There’s no notation on age, but for my money, it has not been aged at all, another similarity it shares with the clairins.
  • Rum Fire supposedly has an ester count of 300-400 g/hlpa, placing it in the LROK category, though there is some argument about the matter. According to Nick Feris, the “standard” Rum Fire white overproof marque is HLCF – Hampden Light Continental Flavoured; the Velvet seems to be something else since the ester concentration is less – he suggested OWH (40-80) or LFCH (90-120) but didn’t commit to one or the other. Given the pungency of what I tried I wouldn’t say HLCF was out to lunch but one step below that is LROK which may be it. (See Matt’s rundown of the marques).
  • The difference between the straight “Rum Fire” and the “Rum Fire Velvet” has nothing to do with the label or the triple distillation, but the American vs European market labels (the name subsequently dropped the “velvet” and both types were brought together with a common label design).