Port Mourant Still Rums – The Lone Caner

A Velier Port Mourant Tasting Blowout

Feb 232018

Some days are just harder than others, especially when we put our lives and livers and family time on hold, just say f**kit and do a deep dive into rums that are insanely expensive, excrutiatingly rare and that makes ethanol leak from the eyes of every Velier fan and exiled Mudlander who ever lived. While I would not go so far as to say we suffer for our art (drinking rum unicorns like this? are you kidding?), there is no question that when two of the cool kids in the rumworld – Gregers and Nicolai – managed to put together a Velier Port Mourant session, I went into my bedroom and shed bitter tears of envy and ignored my wife for three days straight (though admittedly it helped that she was away scouring for a Prada purse at the time).

All joking aside, both Gregers and Nicolai are long-time correspondents of mine from Denmark, and have a lot of fun at my expense laughing at all the good moonshine they get up there while I bake in the desert. We share samples and bottles and commentary constantly – it was Gregers who introduced me to the Jamaican 1977 Ping 9, and Nicolai who provided a massive set of Savanna Lontan Grand Arômes to me a year or so ago – and because neither have a website (yet) or do writeups (yet), when I heard of their Velier PM session, I offered to host their tasting notes here…because stuff like this needs some broadcasting, given how rare these rums now are. Caroni is the Velier outturn du jour at the moment (some might argue it’s the 2017 70th Anniversary Collection) but we must never forget the concussive blast which their Demeraras made on the world all those years ago when only Serge Valentin was writing about them at all.

So, here’s their report. All tasting notes are theirs, all conclusions are theirs, all scorings are theirs. It’s a shame they didn’t manage to lay paws on the 1982 and 1985 versions as well – that would have made it a complete Velier PM set – but enjoy, anyway, and if you ever get any of these rums, treasure them. They really are pretty damned good.

Velier Port Mourant 1972-2008 36 YO Full Proof Old Demerara Rum 47.8% 175 bottles

Nose: What the… this is just pure sex in a glass. Fruity yet peppery hot notes kick off the party. Wood spice, aniseed, liquorice – but not the heavy English type, dried overripe prunes, raisins, dried figs & dates, tannins and roasted oak/wood and vanilla. In the far back dried rosemary and thyme which, shortly after, lingers into an almost floral note. Menthol notes develop a little later followed by leather and tobacco, along with cigar box / cedar tree after additional time in the glass. Did anybody say complex?

Mouth: Spicy without being too strong, fruity sweetness and a perfect oily texture – not too thin or thick.

Finish: Fruity elements to start with, then wood spice and aniseed followed by…well, more fruit. Wood spice kicks in along with complex floral notes and a fruity sweetness combined with roasted oak and vanilla. The menthol notes awaken a bit more. Tannins and a smooth and pleasant dryness cleans up the the bountiful party. The finish just keeps going and continues to be balanced yet complex, fruity and meaty in an almost feminine style – if that’s not straining your imagination too far.

Comments: Amazing! The balance, flavour and texture! The complexity! Superb rum! The alcohol is subtle and well integrated. The balance becomes even more apparent after a little time in the glass. This is super complex and wonderfully integrated. Harmonious and sexy! We need more of this stuff on the shelves – if only…

Points: 94/100

Velier Port Mourant 1974-2008 34 YO Full Proof Old Demerara Rum 54.5% 364 bottles

Nose: Dried raisins, prunes, dates and figs, warm sweet spices (cinnamon, cardamom, vanilla), menthol, wood spice, tannins and oak. In the background lurk liquorice, aniseed, much more pungent than the 1972. Deep, earthy, meaty notes, leading on to thick treacle, molasses, dark chocolate combined with the dried stone fruits from earlier.

Mouth: In the mouth it’s got a peppery and warm spicy kick which quickly transfers on to a fruity sweetness in the back – is it the dried stone fruits again? Who cares, we loved it anyway.

Finish: The fruitiness is rather quickly subdued by oak tannins, aniseed and other warm spices and woodspice. This is super dry, the dried stone fruits remain lingering in the far back though. Tobacco, leather, oak, tannins and strong aniseed come back again and everything lingers there for a long time.

Comments: Much more assertive than the 72. Dry and earthy, the sweetness is kept far in the background. Balance is super beautiful, but in a very different way than the ‘72 – much deeper, much more meaty, pungent, dry. There is a slight bitterness that comes lingering at the very end, which cleans up and dries your mouth. This is a great Demerara rum, one of the best.

Points: 92/100

Velier Port Mourant 1975-2008 32 YO Full Proof Old Demerara Rum 56.7% 518 bottles

Nose: Wood spice, aniseed and hot pepper hits you straight away, like hammer to the glass. Dried prunes, raisins and menthol in the background supported by heavy notes of treacle and English licorice. Oak, tannins and vague notes of vanilla from the cask linger in the far background. It’s much more aggressive and in your face compared to the ‘72 and ‘74 which is surprising given it’s not too far removed in strength from either of those.

Mouth: Oily rich, sweet, light tannins, oaky wood spice and pepper.

Finish: Heavy, dark/burnt sweetness, aniseed and licorice dominate, dried figs and prunes return, wood spice, cinnamon and cardamom. The meaty feel is prominent but somehow things are not completely balanced…there’s something slightly off here. The bitterness comes in at the end and “cleans up” the goodness. Would have loved the sweetness and warm spices to have lasted a little longer, but the bitterness swipes it away, which takes this rum down several points.

Comments: The ‘75 is just a bit too heavy on the wood. It’s that guy in class who has all the necessary stats to succeed big time, comes close…but just doesn’t get the girl. It’s good, no doubt about it, but after the ‘72 and ‘74, it just falls behind. Having said that, there are a lot of other 75’s on the market, which redeem the year’s output of PM rums.

Points: 84/100

Velier Port Mourant 1993-2006 13 YO Full Proof Old Demerara Rum 65% 2994 bottles

Nose: My God this is a monster. The alcohol just slaps you, hard, twice, and this is a bottle that has been opened for some time now. Aniseed, heavy wood spices, peppery notes, sweet and rich fruity notes. Licorice and burnt treacle, flambeed prunes, pungent vanilla, raisons, menthol notes. It has a freshness to it, unlike the continentally aged versions. It is somewhat chaotic, a freak show in the middle of a circus stage.

Mouth: The alcohol hits the palate fiercely, then develops into a difficult-to-define partly-fruity sweetness along with peppery notes and an oily texture.

Finish: Fusel notes quickly dominate any of the fruit we were expecting, along with any mineral or floral notes. Tannins, hot spices, wood spices, oak. It has this dry, tannin-rich meatiness to it, but not bitter as such. The beast just hangs on, but not in a harmonious balanced kind of way, more a fight for dominance – where the 93’ is determined to win.

Comments. The tropical ageing is very apparent. The alcohol, balance and flavours are by no means well integrated, true, more a mad maelstrom of everything but the kitchen sink — but the chaos is charming (and scary) at the same time. Unfortunately it’s miles behind its brothers.

Bearing in mind that this was a bottle that had been open for some time, we can only imagine how it was when newly opened and our thoughts steered towards a bodybuilder on steroids (and crack) with a serious need of a dental appointment.

Points 80/100

Velier Port Mourant 1997-2012 15 YO Full Proof Old Demerara Rum 65.7% 1094 bottles

Nose: Holy moly… this just says “I love you” as soon as it’s poured. The tropical ageing throws a complex plethora of rich treacle, heavy dried fruits, sweet spices, cinnamon, vanilla, and pungent alcohol at you – in that laid back island way.

Mouth: On the palate, you are greeted by a sweet, spicy, oily rich and pungent juice. Slightly lighter than the 93, despite the alcohol difference but so much better and pleasant.

Finish: The tropical ageing wins dominans now for certain. Dark liquorice, caramelised treacle, fruits – candied prunes and figs, warm spices, wood spice, vanilla, oak, stringent tannins. It closes off with a slight bitterness, but pleasantly so and seems to last forever.

Comments: The tropical ageing is much better integrated in the 97 compared to the 93. The complexity and sweetness is just so utterly well balanced and charming that it wins you over despite the high abv. The balance is generally astounding throughout and the perceived sweetness is second to none. This is pretty much how you would want your wife – tropically sweet, firm but soft, fierce but sexy, mature but also young and beautiful. If only it could have your kids. We’d name them all for plantations in Guyana.

Points: 90/100

IN CLOSING, THE BONUS ROUND

What an evening… Our senses were boggled from the amount of flavours and alcohol we’d just exposed them to, and trying to get an overview of the entire experience seemed somewhat unnatural considering what we’d just tried.

In an attempt to step away from it all and try to let the experience sink in, we agreed another glass of rum might do the trick. I remembered that I was all out of the Caputo 1973 (I was one of the mob who had descended on poor Ruminsky’s garret in Berlin to get my sample before the police dispersed us all), but I did have something else he sent me a few years ago and thought this would make a great blind sample for Nicolai – so went and found it. As this had a decent kind of pedigree, we agreed after trying the thing, that our tasting notes should be included here as well:

Blind sample:

Nose: This is just sickeningly beautiful (Nicolai’s eyes now seemed wide open and alert again). Starts off with a profound dark caramel, deep rich treacle, warm sweet spices, vanilla, roasted oak, wood spice, burnt molasses, tannins, coconut oil, tropical fruits like papaya, mango and lychee, white pepper, “brunkager/pebernød” (Danish Christmas cookies) insanely complex and rich.

Mouth: Warm, spicy, sweet, velvet texture, buttery scotch richness and enough alcohol to keep it all in control. Nicolai was fast losing his cool by this point.

Finish: The sweet spices and alcohol was our initial thoughts. Then black liquorice, caramelized treacle, dried fruits like figs, plums, raisins, sultanas in an insanely good mix with sweet spices, oak, vanilla, cardamom and cinnamon. I could see Nic casting restive and possessive glances at my sample bottle, and so hurriedly removed it from his reach. He nearly wept.

Comments: This beautiful beast lingers forever. The balance is outstanding!! What a plethora of complex flavours. Oak, heavy rich caramel, dried fruits, spices and herbs in a beautiful balance. Unicorn tears would be shamed if placed next to it. Points were given and it was time to reveal what Nicolai had just tasted.

Velier Skeldon 1973 (!!!)

Points: 95/100

[The authors paused to catch their breath for a week at this point, before continuing…..]

So how do you wrap things up from here?

Well, to start of with, we both agreed that it was properly annoying that the PM 1972 was the best of the lot, considering it’s the only bottle we didn’t have any more of (what we tasted was a sample from Thomas Caque). It completely took us off guard…and just about blew our minds. Who would have thought that the “feminine” profile of the Port Mourant 1972 would take the lead (The Skeldon obviously not part of the equation).

It was equally interesting that the difference between tropical vs. continental ageing didn’t appear to give an overwhelming advantage/disadvantage to any one of these rums either, though of course it was clear that the ageing regime makes for very different flavour profiles.

Having said that, it is also worth noting that there are other continentally aged Port Mourants out there, which are in close competition and may in fact even take the lead. These are rums like the Norse Cask 1975, Rendsburger Bürgermeister Guyana 1975, Silver Seal 1974, which in our opinion, deserve spots next to these PM giants from Italy. Mind you, they all have similar costs to those from Velier, so not exactly something you just pick off the shelves anymore.

Regardless, this had been one hell of an evening we are not likely to have again any time soon.

Rum Nation Small Batch Collection – Port Mourant 1999 17 Year Old – Review

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Sep 062017

#386

Let’s be honest – 2017 is the year of FourSquare. No other company since Velier’s post-2012 explosion on the popular rum scene, has had remotely like this kind of impact, and if you doubt that, just swim around the sea of social media and see how many references there are to Triptych and Criterion in the last six months. Which is admittedly an odd way to begin a review of a competing product, but I wanted to mention that for all the (deservedly) amazing press surrounding the latest hot juice in the rumiverse, there remain equally solid names as well, who may not be as glitzy but have great products nevertheless, reliably issued year in and year out.

One of these is Rum Nation, which remains — after all the years since I first came across them in 2011 — among my favourites of all the independents. Their entry level rums, which usually sell for under a hundred dollars, are relatively standard proofed and are pretty good rums for those now getting into something different from mass-produced “country-brands” (even though they suffer from the dosage opprobrium that also on occasion sullies Plantation’s street cred). And because they are made from several barrels, usually have outturn in the thousands of bottles so there’s always some left to buy. But the real gems of the Rum Nation line are — and always have been — the Jamaican Supreme Lord series, and the aged Demeraras, all over twenty years old, and all bottled at an approachable strength of under 50% (dosing remains a fierce bone of contention here and is somewhat inconsistent across the line). At least, they were at that strength, because Rum Nation, never being content to rest on their laurels, decided to go a step further.

In 2016, bowing to the emerging trend for cask strength, Rum Nation introduced the small batch “Rare Rums”. These are much more limited editions of rums north of 50% and so far hail from Jamaica (Hampden), Reunion (Savannna) and Guyana (Enmore, Diamond and Port Mourant) – they are much closer to the ethos of Samaroli, Silver Seal, Ekte, Compagnie des Indes Danish and Cask Strength series, and, of course, the Veliers.

This also makes them somewhat more pricey, but I argue that they are worth it, and if you doubt that, just follow me through the tasting of the 57.4% 2016 Batch #2 Port Mourant, which started off with a nose of uncommonly civilized behavior (for a PM) – in a word, arresting. With a spicy initial attack, it developed fleshy fruit, anise, licorice, spicy to a fault, adding prunes, plums, yellow mangoes, deep deep caramel and molasses, more licorice…frankly, it didn’t seem to want to stop, and throughout the exercise.I could only nod appreciatively and almost, but not quite, hurried on to taste the thing.

I am pleased to report that there were no shortcomings here either. It was warm, breathy and rich. It may have come up in past scribblings that I’m somewhat of an unredeemed coffee-swilling chocaholic, and this satisfied my cravings as might a well-appointed Haagen-Dasz store: dark unsweetened chocolate, a strong latte, caramel, anise and burnt sugar, which was followed – after a touch of water – by dark fruit, raisins, figs and a touch of salt and bite and harshness, just enough to add character. I was curious and wondered if it had been tarted up a mite, but honestly, whether yes or no, I didn’t care – the rum was still excellent. Rum Nation took two casks and wrung 816 bottles out of them, and I can assure you that not a drop was wasted, and even the finish – long, warm, breathy, piling on more chocolate and creme brulee to a few additional dark fruits – was something to savour.

This rum (and the Small Batch Rare Collection 1995 21 year old I tried alongside it) exemplifies what I like about RN. Honestly, I don’t know how Fabio Rossi does it. Back to back, he issued two rums which were years apart in age, and their quality was so distinct, they were so well done, that I scored them both almost the same even though they were, on closer and subsequent inspection, appreciably different sprigs from the same rum branch. No, it’s not the best PM ever (or even from RN itself), and is eclipsed by its own brother issued in the same year…but it’s a variant in quality not many other makers could have put out the door. It’s a rum that is quite an experience to drink, and if I like the 21 better, well, it’s only a quarter-second, half a nose and a single point behind…and that’s no failure in my book. Not by a long shot.

(89/100)

Rum Nation Small Batch Collection – Port Mourant 1995 21 Year Old – Review

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Dec 222016

***

A grand old PM. Best of the three Small Batch selections from 2016.

#329

It’s reasonable to wonder whether there isn’t some self-cannibalization going on here. Since their inception back in 1999, Rum Nation’s flagship products were always the old-enough-to-vote Jamaicans and Demeraras, all issued at around 43-45%. The old wooden box and jute packing gave way to sleeker, modernist boxes, but the ethos remained the same, and happily for the aficionados, there were always several thousand of these floating around, as Fabio Rossi never bottled just one cask, but several. (As an aside, something of the evolution of our world can be found in how long it took for anyone to even notice the original selections from the 1970s, which took years to sell…a situation which simply cannot occur today).

Fast forward to 2016, and the company sprang this surprise on us – in the same year that DDL pushed out its Rare Collection, RN raided its slumbering cask stash to produce three limited edition Demerara rums of their own, called the “Small Batch Rare Rums” (and I hear — in the muttered corners of the smoking area out back where the rum-hoodlums hang around — that others from Reunion and Hampden may be in the works). Yet, because of their more limited outturn, these rums may be cutting into the sales of, or appreciation for, the top end rums that have won so much acclaim over the past decade or two, since what is made into a Small Batch cask-strength rum won’t be made into a twenty-something year old in the Supreme Lord or Demerara series.

Well, whatever. We’re lucky to get these rums at all, I sometimes think. And this one is right up there with the 45% Demeraras of made with such care in Rum Nation’s youth, perhaps even a smidgen better because of the extra oomph that was generously ladled out for us.

As usual, let’s get the known facts out of the way: Port Mourant distillate from the double wooden pot still in Guyana; the single cask was bought via a broker, and aged in Europe, first in the Bristol Spirits warehouse and in Italy after 2007. The ageing was done from 1995 to 2005 in ex-bourbon barrels and transferred into a second-fill sherry cask in 2005 until final release in 2016 (Fabio told me he didn’t know whether it was first or second fill, but my own feeling after the tasting was that the sherry had an effect on the final product that was not strong enough after so many years to justify the first fill possibility, but that’s just my opinion). The outturn was 170 bottles, bottled at that so-very-lekker strength of 57.7%, and I have bottle #002, which is almost as cool as having bottle #001.

Was it any good? Oh yes. Just opening it up and smelling straight out of the bottle hinted at olfactory impressions to come – some rubber, wax and floor polish, which swiftly dissipated, followed by licorice, bags of raisins and dried fruit, prunes, dates, cedar wood shavings, and a lovely aromatic tobacco and lemon peel smell behind all of those. There were some well integrated caramel and vanilla notes, a sniff or two of red wine, but in the main, as was to be expected, it was the trio of anise, raisins and wood that were the core of the nose. It showcased all the markers of traditional excellence that I have always enjoyed about the Port Mourant distillate, all in balance and as harmonious as a zen garden.

57.7% was also an almost perfect strength for it to be issued: over 60% it might have been too raw, under 50% and maybe too easy. Not that it really mattered, because between the ageing and the sherry influence, the rum demonstrated a powerful but restrained mouthfeel which gave you the heat and the strength without ripping any part of your corpus to shreds. Sharp it was not…forceful might be a better appellation. And then the flavours came through, big and bold: licorice, oak, more of those aromatic cedar and cigarillos acting as the central core, upon which were hung the lesser tastes like apricots, more lemon peel, grapes, brown sugar, red wine and strong black tea, leading up to a masterful finish that lays it all out on the table so your senses get one last whiff before it all gradually dissipated.

The balance of the rum is exceptional – many of the elements are so flawlessly constructed and built into the profile that you want them simply continue, yet they create a sort of emotional, labial vortex drawing you into another sip, another glass…maybe that’s why half my bottle is already gone. What it really is, is a delivery system for ensuring you get every bit of nuance that can be squeezed out of a barrel. I felt that way about Rum Nation’s Jamaican Supreme Lord series, and the 57% white, and yes, about the Demeraras. To make a series like that, of such consistent quality is something of a minor miracle. To crank up the volts and issue a small batch version of the PM alone and have it be this good is surely another.

So, if you like Guyanese rums as a whole, cask strength rums generally and Port Mourant rums in particular, well, you really can’t go wrong here. It’s ambitious, luscious, and delicious, providing a rum profile where drinker engagement and enjoyment is 100%. As for the quotient of appreciation? My friends, that may actually be off the chart.

(90/100)

Note:

This rum is the first release. The 2nd Release, also from 2016, is a 17 year old bottled at 57.4% from two casks resulting in 816 bottles. I tried that one at the 2016 Berlin Rumfest and can confirm it’s also quite good (though I liked this one more).

Boote Star Demerara Proprietor Reserve 20 Year Old Rum – Review

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Aug 232016

The finishing regime of this rum may not work for all comers, but does at least create a decent aged product from a well-known still.

This is quite an international rum – made in Guyana, shipped to the UK by an Italian importer and bottled by a Dutch company. Boote Star is a Dutch bottler (actually called the Associated Distillers Group), about which there is maddeningly little hard information, aside from the fact that (a) they also have a ten year old, and (b) they appear to have sourced the rum from an Italian distributor and distiller called Distilleria Dellavalla situated to the northwest of Genoa. That little outfit seems more interested in making grappa than rum, so it’s anyone’s guess how they came upon a barrel of PM distillate, unless it was to age one of their grappas, and then they had to the problem of what to do with the rum that came in barrels (my conjecture). Much like the various low end expressions of Navy or Demerara rums issued in Canada, Boote Star – no matter how they got the rum — essentially issued its own version of a PM rum, perhaps hoping to take some shine off of more established and better known companies.

Its main claim to fame is the age, a very impressive twenty years old (five years in Guyana and the remainder in Scotland): at a time when rum makers are trending more towards low teens, to see something this old is quite an achievement in itself, though I feel that the rum was undone by the makers doing the finish in port and sherry casks, which had a powerful influence over the finished product that it didn’t really need. Naturally, in keeping with the rather bizarre lack of information surrounding the thing, there’s no indication of the ageing regimen in detail, or how much time it spent finishing, and in which casks, so let’s just accept this with a shake of the head at the lack of anything resembling a marketing effort, and move on.

The nose immediately suggested the licorice woody fruitiness of the Port Mourant; it lacked the beefcake power of full proof Veliers (no surprise), and the single minded purity of both those and the ~45% Rum Nation products. Still, it presented well, almost sweetish, with ripe bananas, honey, licorice and oak tannins leading the charge. It didn’t stop there either, and as it developed, added cherries, orange zest, some vanilla and molasses, which in turn morphed easily into the tartness of apples and almost-ripe pears – yet none of these scents, were in any way heavy or thick, but relatively light – maybe it was the lack of strength? Possibly. Overall, the nose was delicious, if a little jagged.

The taste showed up some of the rums shortcomings, and I’ll go on record as suggesting it may have been doctored over and beyond the sherry/port cask finishing – it was a lot heavier than the nose had suggested, and somewhat sweeter than expected: dark pipe shag, black tea, dollops of molasses-laden brown sugar, and the characteristic anise and licorice of the wooden stills. Whatever raw pot-still aggro a higher proof might have showcased more effectively, was tamed by the 43% at which it had been issued. It suggested more funky complexity than it displayed, I thought, as it threw black grapes and lightly salted red olives in brine to the mix…yet the overarching impression was one of potentially more: better tastes just outside the reach of the senses to detect. They were there, shy, reticent. faint…just not arrogantly so, and the tannic and tart notes of other components only partly came to the fore to round things out. Basically, the rum had been dampened down too much by a lack of strength and the fruitiness of the port and sherry finishing, hiding what could have been a great stage for displaying the PM profile (which I really enjoy); and it led to a short finish that reinforced the molasses and anise tastes, without being allowed to add anything more subtle or enticing to the mix as it wrapped up – and that’s a shame for a rum that started out so decently.

This is one of the more off-the-beaten-track PM variations to cross my path, and there are few other products from the still to which I can reasonably compare it (Rum Nation’s Demeraras may come closest, though I think those are better). Having been conditioned to more elemental, stronger, more intense profiles, that made me like it somewhat less, yet I could not entirely tell you it’s a bad buy – this is a rum where the finishing created a mélange that lesser makers would have tried with sugar and additives, none of which I sensed on this one.

So, I’m scoring it as I do to express both my appreciation for its decent heft and body and some good introductory tastes, and the potential of a profile which unfortunately never gelled. My personal feeling is that it could have been much more if the makers had stopped messing around with the fancy finishing altogether, and just gone with the profile that the stills could have given on their own. For that kind of age, and with what they’ve managed to do even here, it could conceivably have ranked quite a bit higher.

(#296)(84/100)

Other Notes:

I really wish people would do their research: Guyana is the post independence spelling of the country’s name; before May 1966 it was called British Guiana. There has never been a British Guyana.
Bottle courtesy of Henrik of RumCorner, who also provided the biographical details. For what it’s worth, he liked it a lot less than I did.

Samaroli Demerara 1994 12 Year Old Dark Rum – Review

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Feb 262016

A very well blended, original melange of traditional Demerara flavours that comes up to the bar without effort, but doesn’t jump over.

It is a curious matter that although Samaroli may well be the first independent bottler to dabble in the issuing of year-specific, country-specific craft rums (they began with whiskies back in 1968), somehow they never seem to quite get the respect or street cred that its inheritors like Velier, RN, CDI and others do. Few of their rums grace the review pages of the blogosphere, and yet, those that show up have all gotten pretty positive words said about them. So why the lack of recognition and raves of the sort that others receive so often?

Part of it is the expense of course; another may be inconsistency in the range (I’ve tried too few to make that claim with assurance – I liked their Nicaragua 1995 and am intrigued by this one, but that’s hardly a huge sample set); still another is perhaps that the company is simply relegated to the status of “another one of the boys” because of their limited outturn. Not for them the thousands of Caronis or Demeraras like Velier, or the more widely disseminated people-pleasers from Rum Nation and Plantation. Samaroli inhabits the undefined space between Luca’s pure cask strength bruisers and the occasionally dosed but usually very pleasant lower-proofed offerings from Rossi and Gabriel. In fact, if you think about it, of all the independent bottlers currently in vogue, it is CDI which more closely adheres to Samaroli’s limited edition geographical spread. Samaroli Dem 1994 2

Be that as it may, that makes them neither more, or less than any of the others, simply themselves. So let’s look at one or two and see how they stack up: in this review, I tried a twelve year old from Guyana, the 1994 edition “dark” rum. It was distilled in 1994, matured in Scotland (why there, I wonder?) and bottled in 2006 at a modest 45% with an outturn of 346 bottles. No information is provided as to the still or blend of stills which comprise the rum (but we can guess right away).

Now, based on the above, it’s not completely certain, but I think the Port Mourant still comprises the dominant portion thereof – just nosing it made that clear. It started off dark, with instant fumes of licorice, molasses and burnt sugar, and the spicy and musky background which denotes that particular still. Almost all sharper and more acidic citrus scents were notable by their absence here, but paying some more attention teased out additional notes of tamarind, brine, clean vegetals and anise…a really nicely done traditional opening. Samaroli Dem 1994 3

I enjoyed the taste of the mahogany coloured twelve year old as well. It presented as warm and soft to the first taste, with well controlled bite: prunes, licorice (of course), and a musky dry taste like dark earth freshly ploughed, after a hard rain. The spicier fruity notes came into their own after a few minutes, with lemon zest leading the charge, together with other vanilla and oaky elements that had missed their turn when I had smelled it the first time – it was a well put together assembly of tastes, occasionally sharp, nothing to complain about, and perhaps could have been somewhat stronger to really make those flavours sing. Closing things off, I liked the finish quite a bit as well: medium long, very solid, adroitly weaving between driness and softness, providing last hints of anise, burnt sugar, vanilla, cherries and some cinnamon.

The Samaroli 12 year old Demerara was very solid, professionally made, competently executed rum, if perhaps lacking that last filip of complexity and power to make it score higher. No matter…what there was, emerged well and was assembled without major blemish. If I score it the way I have, well, it was because I had a surfeit of PMs to use as comparators, and I assure you that the ones in contention were just as excellent.

So: Samaroli’s Demerara dark rum is a good-if-perhaps-not-great rum. It adhered to all the main pointers of the style, was not adulterated in any way, and for its strength provided an excellent sipping rum that took on El Dorado’s own twelve year old and ran it into the ground. DDL has gotten some bad press recently from around the fora of the cognoscenti, for the core El Dorado line which hydrometer tests suggested had been dosed with sugar. Samaroli, as others have done, showed the potential which such Demerara rums have, at any strength, and demonstrated that you don’t need to mess with a winning formula if you don’t want to, can issue as much or as little as you like, and still end up making a damned classy product that the public would enjoy.

(#257. 86.5/100)