Aug 122019
 

Last week, I remarked briefly on persons who are famous or excel in some aspect of their lives, who then go off an lend their names to another product, like spiritsBlackwell was one of these, George Clooney’s Casamigos tequila is another, Bailey Pryor’s Real McCoy line might be among the best known, and here is one that crossed my path not too long ago, a Hawaiian white rum made with the imprimatur of Van Halen’s Sammy Hagar who maintains a residence on Maui and has long been involved in restaurants and spirits (like Cabo Wabo tequila) as a sideline from the gigs for which he is more famous.

It’s always a toss-up whether the visibility and “fame” of such a rum is canny branding / marketing or something real, since the advertising around the associated Name usually swamps any intrinsic quality the spirit might have had to begin with. There’s a fair amount of under-the-hood background (or lack thereof) to the production of this rum, but for the moment, I want to quickly get to the tasting notes, just to get that out of the way.

First off, it’s a 40% rum, white, and filtered, so the real question is what’s the source? The back label remarks that it’s made from “first pressing of virgin Maui sugar cane” (as opposed to the slutty non-Catholic kind of cane, I’m guessing) but the YouTube video (timestamp 1:02) that promotes it suggests brown sugar (which is true) so, I dunno. Whatever the case, it really does smell more like an agricole than a molasses-based rum: it starts, for example, with soda popsprite, fantaadds bubble gum and lemon zest, and has a sort of vegetal grassy note that makes me think that the word “green” is not entirely out of place. Also iced tea with a mint leaf, and the tartness of ginnip and gooseberries. It’s also surprisingly sharp for something at standard strength, though not enough to be annoying.

In that promotional video, Mr. Hagar says that the most distinct thing about the rum is the nose, and I believe it, because the palate pretty much fails by simply being too weak and insufficient to carry the promise of the nose on to the tongue in any meaningful way. It’s sharp and thin, quite clear, and tastes of lemon rind, pickled gherkins, freshly mown grass, sugar water, cane juice, and with the slightly off background of really good olive oil backing it up. But really, at end, there’s not much really there, no real complexity, and all of it goes away fast, leaving no serious aftertaste to mull over and savour and enjoy. The finish circles back to the beginning and the sense of sprite / 7-up, a bit of grass and a touch of light citrus, just not enough to provide a serious impression of any kind.

This is not really a rum to have by itself. It’s too meek and mild, and sort of presents like an agricole that isn’t, a dry Riesling or a low-rent cachaca minus the Brazilian woods, which makes one wonder how it got made to taste that way.

And therein lies something of an issue because nowhere are the production details clearly spelled out. Let’s start at the beginning: Mr. Hagar does not own a distillery. Instead, like Bailey Pryor, he contracts out the manufacture of the rum to another outfit, Hali’imaile Distilling, which was established in 2010 on Mauithe owners were involved in a less than stellar rum brand called Whaler’s which I personally disliked intensely. They in turn make a series of spiritswhiskey, vodka, gin, rumunder a brand called Pau, and what instantly makes me uneasy is that for all the bright and sparkling website videos and photos, the “History” page remarks that pineapple is used as a source material for their vodka, rum is not mentioned, and cane is nowhere noted as being utilized; note, though, that Mr. Hagar’s video mentions sugar cane and brown sugar without further elaboration, and the Hali’imaile Distilling Company did confirm they use a mash of turbinado sugar. However, in late 2016 Hali’imaile no longer makes the Sammy’s rum. In that year the sugar mill on Maui closed and production was shifted to Puerto Rico’s Seralles distillery, which also makes the Don Q brandso pay close attention to your label, to see if you got a newer version of the rum, or the older Hawaiian one. Note that Levecke, the parent company of Hali’imaile, continues to be responsible for the bottling.

With some exceptions, American distillers and their rums seem to operate along such lines of “less is more”the exceptions are usually where owners are directly involved in their production processes, ultimate products and the brands. The more supermarket-level rums give less information and expect more sales, based on slick websites, well-known promoters, unverifiable-but-wonderful origin stories and enthusiastic endorsements. Too often such rums (even ones labelledSuper Premiumlike this one) when looked at in depth, show nothing but a hollow shell and a sadly lacking depth of quality. I can’t entirely say that about the Beach Bar Rumit does have some nice and light notes, does not taste added-to and is not unpleasant in any major waybut the lack of information behind how it is made, and its low-key profile, makes me want to use it only for exactly what it is made: not neat, and not to share with my rum chumsjust as a relatively unexceptional daiquiri ingredient.

(#650)(72/100)


Other notes

  • The rum is filtered but I am unable to say whether it has been aged. The video by Let’s Tiki speaks of an oak taste that I did not detect myself.
Nov 022012
 

Light gold rumlet, lightweight in what counts, with an oddly discombobulated flavour.

Some time ago I reviewed an intriguing product out of Hawaii, the Kōloa Gold Rum, which impressed me by having some interesting (if thinner than average) flavours emerging out of an utterly unaged rum. The Old Lahaina “Original Formula” Premium Gold Rum is another in this vein, with a similar taste profile, yet somehow it failed to come up to snuff, where the Kōloa succeeded (both companies produced their first rums in 2009).

Maui Distillers began construction of their distillery in 2003 around Maui’s plantation town of Paia, where the HC&S plantation leased them an old building on the site of the Old Paia Sugar Mill. According to their website, rum is distilled on two steam-fired 500-gallon pot stills originally built for the Boston New England Rum Company in 1946, one of which has a multi tray fractionating column added to it (I suspect to increase the output, and decrease variation in that outputthe bugbear of pot stills’ batch production methodology).

Anyway, housed in a thick bar-room style bottle, the Old Lahaina opened its presentation with a herbal, grassy nose that was a shade heated and yet oddly unaggressive at the same time. Delicate is a term I’d use. As it opened up I smelled citrus peel and freshly peeled tangerines mixed with white flower petals….and some faint honey whiffs. My boy, the Little Caner, took a sniff, compared it to the Kōloa and said “Same, DaddyLahaina is a bit stronger.” (All he did was sniff, before you ask).

Ummmokay. Moving along, the coppery brown and amber coloured Lahaina was surprisingly astringent on the palate, dry, sere, a shade briny, and not as sweet as most rums. I wondered whether it had been aged or not (I doubted it). Initially it was hard to pick anything out from under the briny backnote, but gradually vague tastes of vanilla and honey made themselves known, until they were overpowered byget thisrye bread and creamy butter (I am not making this up!). I tried it again and again over three days, but no, there it was. It’s a first for me, I assure you.

The finish was heated, and a little too raw, the exit too sharp, and much too shortyou could barely make out more than a faint cinnamon spice at the back end. It wasn’t bitchy, you understand, and didn’t hate me or claw at me on the fade, it was justindifferent. It shares a lot with the Koloa, which also had a fade utterly lacking in melodrama.

Really, this was just uninspiring. I liked that the scents and flavours were a shade stronger than the Kōloa, just not what the tastes actually were. Maui Distillers claim that each batch is hand blended and each variety (Dark, Gold or Silver) made from an in-house developed formula. Meh. What I have noticed is that these two rums, which I tasted side by side to effect a decent comparison, have certain characteristics in common: a mouthfeel more delicate than usual, some harshness, and an overall lightness that may either come from a lack of ageing, or the specific characteristics of the Hawaiian sugar and molasses usedor both. I make the comment because I’ve noticed that other rums from other lands outside the Caribbean or Central America (like Old Port Deluxe, Bundaberg or Tanduay) also have marked differences in taste that I sometimes attribute to the variation in base ingredients and cultivationa sort of terroire-specific thing.

As a mixer the Old Lahaina Gold is pretty good and can do well in whatever bar serves mai-tais and tiki drinks (its relative lack of sweetness makes it particularly suited that way). Me, my evolution goes towards rums I can sip by themselves and enjoy alone without enhancement. So while I can make a very good cocktail with this so-called premium rum, were I to come upon it neat in a glass I’d probably scurry for the pantry hunting for the chaser right away, no matter what the website tells me about it being equally a mixer and a sipper. Because that one I really don’t believe.

(#128. 75/100)