L’Esprit Diamond 2017 “Still Strength” White Rum (1º Ed.) – Review

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Feb 242023
 

When it comes to Guyanese rum, I’m afraid that much as I enjoy DDL’s wares from time to time – more so of late, since they took the bull by the horns and released rums with less additions – the really good stuff, the best stuff, to me, still comes from the indies. Alas, Velier has moved away from the Demerara rums and I can’t afford the ones that remain on the secondary market, but fortunately for us all, there is no shortage of other independent bottlers out there to satisfy our thirst for the output of those lovely wooden heritage stills.

And one of the more intriguing developments in the Demerara rumisphere by these indies, is the (occasional) release of high proof unaged white rums which were previously deemed the province of the French island rhum makers, and the Jamaicans. We’ve seen a few of these hefty molasses-based whites before, of course, whether aged a little or not at all – any list of bartenders’ favourites can’t be complete without the J Wray 63%, Hampden’s Rum Fire and Worthy Park’s Rum Bar rums, and to be sure there are others from St. Vincent, Grenada, Suriname and even Guyana (where the DDL Superior High Wine is a sort of local classic to this day).

For the most part, however, something like the L’Esprit MPM is a rare thing. A one-off unaged white from the Port Mourant pot still, we’ve actually seen its near-twin before – the “Cuvee Edgar” 2º Edition, which shared much of the DNA of the rum we’re hear to discuss today – the First Edition. Both are Port Mourant wooden pot still rums (the label is a misprint where it says “single pot still”), both were issued to celebrate the birth of Tristan Prodhomme’s son Edgar, both are rested and not aged for about a year in inert steel tanks, and both jacked up to a strength that would have your nether regions puckering (85%), and frankly, when tasting it I wondered if it wasn’t just a bit too much for us mere mortals.

Because think about it: 40% ABV is standard strength and if taken too quickly is still a bit of a bash to the snoot when sniffed and a quick stab to the glottis when sampled. This rum is more than twice that strength, and believe me, it shows, it’s not afraid to say it, and looking at it, remembering the last time, I morbidly wondered what it had had for breakfast that day: diced and fried reviewers, maybe?

A deeper inhale than a delicate little somelier-taking-a-toot sniff I took of this clear popskull might have caused my DNA to unravel, so I took my time. Which was a good idea, as the fierce power of the aromas was off the charts; on the flip side, it allowed a lot to come through over the ten minutes I initially spent with it (the glass ended up going for two days). First, there was a near-rank orange juice past the sell-by date; then dry, fruity, meaty, briny notes all at once, savage and hard hitting. It had the soft dampness of dew on a cool misty morning in trees nestled in mountain foothills; the gasoline stink of an open jerry-can, and yet all that was offset by hot samosas and a badly made currywurst in an cheap imbiss down in Steglitz. It was dirty and aromatic and not even halfway done yet, because the aromas kept pouring out of the glass: anise and lemongrass, a touch of bitters, mauby, sorrel, unsweetened bitter chocolate and just a ton of overripe prunes, before doing a segue into a garbage pile in hot weather mixed up with the musky pungency of an untended outhouse. Yeah I know, it’s a lot and sounds this side of awful, but damn, this thing was intense, it was fun to try, and fending off the strength became a kind of game to see who would win, me or the rum.

Thankfully the palate calmed down; it was still a massive gut punch, yet it was somehow not as intent on causing damage as it was proving it was the biggest and baddest thing in the room that day. First off was rubber, plastic and lots of furniture polish Then it got sweet and creamy, channelled some Danish cookies and whipped cream, and added anise and a light fruit jam spread over salt crackers; and just to prove it had more up its sleeves than just its arms, there was a whiff of some olive oil spread over toasted black bread. It sure wasn’t your standard profile, but it the same time it was pungent, riotous, brutal and expressive to a fault.

And the finish, well that was epically long – briny, dry, deep, reeking of toasted bread, crackers, fish in olive oil (!!), smoke from a kero stove, licorice and damp sawdust, yet not sharp or damage inducing at all. It was more like a massive teutonic monument, solidly implacable, demanding you respect its awesomeness. Or something like that. As you can tell, I was quite enthused.

In a recent virtual tasting I was part of, an O Reizinho Madeira 9 month old near-white agricole rhum from Boutique-y was one of my favourites of the evening, but it confused the hell out of the whisky guys in attendance, who grudgingly admitted it had some chops (then crossed themselves while looking furtively around to see if anyone had heard), but struggled to put into words exactly what made it so good – perhaps it was because unaged whisky has never been a thing in the malty world except maybe among moonshiners the way unaged rum has been for us. Given their perplexity, I’m not sure I would dare give them this one to try — if the O Reiz made them scratch their sporrans, the L’Esprit might unravel their kilts altogether.

Because to my mind, it’s not just that L’Esprit makes great rums and Tristan knows how to pick ‘em – it’s simply that of all the Guyanese rums made on all those many stills, Port Mourants at any age seem to be the pick of the litter. Here that’s proved once again — I liked it a lot, even more than the 2º Edition, and that was no slouch either. For its pungency, its richness, its depth, the neverending finish, all those insane tastes and yes, even the strength. The rum is fierce, it’s powerful, it jets fire from each nostril and were you to expel a belch and a flatus after a sip of it, seismometers would quiver and the bar would be empty a second later. It’s that kind of experience, and who wouldn’t want to try it for all that, if even just the one time?

(#975)(88/100)

L’Esprit Port Mourant 12 YO 2005-2018 Guyana Rum – Review

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Oct 192021
 

Photograph courtesy of reddit user SpicVanDyke,

DDL has, since 2016, capitalized on the worldwide fame of the heritage stills which the independents had forged during and before the current rum renaissance (though it is a peculiarity of the culture that many Guyanese remain completely unaware of the reverence they’re held in around the globe). They have released several editions of the Rare Collection, and also begun to dabble in some interesting experimentals, as well as standard proof editions of the individual wooden still marques (rather than blends). Beginners and Guyanese rum lovers are spoiled for choice these days in a way I can only envy….where was all this juice when I was growing up?

Yet, to my mind, for all of DDL’s effective multi-pronged colonization of the Demerara rum space, it’s not yet time to count out the independent bottlers who did so much to raise the profile of the marques and the stills at the first place. The SMWS, 1423, Tamosi, the Compagnie, Silver Seal and many others are releasing rums edging ever closer to three decades old, from all the major stills. And even if age isn’t the thing, there are always rums released by outfits we barely heard of — like Norse Cask or Kingsbury or L’Esprit — that somehow wow us with their sheer untrammelled excellence.

One rum like that is from what I seriously consider to be one of the most unsung independent bottlers in the rumisphere, L’Esprit. Located in Brittany and run by Tristan Prodhomme, they have bottled few “merely ho-hum” rums in their short history…at least in my opinion. The subject of today’s review, the 2005 12 YO from the Guyanese Port Mourant double wooden pot still, shows why I think that to be the case: it’s among the best they’ve ever done, and one of the best PM rums out there that isn’t from the 1970s, doesn’t have 20+ years of ageing and doesn’t cost multiples of four figures.

Just opening it and taking a deep sniff brings back a lot of memories, not just of Guyana but the ghosts of PM rums past. It smells rich and deep and dark (in spite of the dark hay colour), of chocolate, toffee, nougat, of fresh bread hot from the oven. There’s the aroma of pastries, ginger, marzipan and the fruitiness of rum-soaked, raisin-infused Christmas black cake sprinkled with crushed almonds, and over all of that is the scent, never overbearing but always there, of licorice and anise and lemons.

Tristan bottled this thing at 58%, which was probably the right decision because it has such a rich and intense panoply of tastes that were it stronger, it might conceivably overwhelm your taste buds with a cheerful sensory overload. It’s dry and dusty, hot but not quite sharp, and if the nose restrained the fruits before, it now allows them off the leash: citrus peel, raisins, plums and dark, ripe prunes; oranges and strawberries and, because that clearly wasn’t enough, even stuffed some flambeed bananas in there for good measure. There’s vanilla ice cream sprinkled with nuts, more black cake (a lot of black cake), toblerone, aromatic tobacco, even a touch of salt caramel and Swiss bon bons. It leads to a long, dry, pungent and aromatic finish redolent of citrus, tart fruits, some yoghurt, anise, dark fruits and a final slice of the cake your Granny used to save for you on Boxing Day.

This rum is, in short, really kind of spectacular. It does nothing new, but gives so much and does what it does so well, that it’s like revisiting all one’s favourite Port Mourant rums at once. Do I have a thing for Guyana generally, and for Port Mourant specifically? Sure I do. But it’s more than just liking a rum, any rum, or even this rum. Tasting it is a form of natsukashii — a Japanese term for some small thing that brings back sudden, clear and strongly fond memories — not with a wistful longing for what’s past but with an appreciation of the good times, now gone, always remembered.

Because, sooner or later, my mind always returns to Guyana. Not just for the nameless waterfalls, the South Savanna or the Pakaraimas; not only because I miss pepperpot, cookup, or a clap’ roti wit’ baigan choka, or egg ball ‘n’ sour; and not solely because I remember the cool red waters of its creeks, Stabroek Market, that lovely blue mosque at Crabwood Creek, speedboats across the Essequibo, cricket at Bourda, the regatta at Bartica, running along the seawall, or the dreaming jungle paths ‘in de bush’ where I worked all those years ago.

No, not only for those things, though certainly that’s part of it, and of course, I’ve eaten labba and drunk creekwater, so there’s that. But eventually, always, my mind goes back for the sheer variety of the country’s rums, those amazing rums, in their seemingly inexhaustible variety, that come from all those many stills housed at Diamond. L’Esprit didn’t intend to make a rum that evoked such feelings, of course, but that’s what they did. Every one of us has some object (or some rum) like that. This is one of mine, and even if you disagree and just drink the thing, I believe you’d like and appreciate the rum for what it is too — a superb example of what DDL is capable of and what L’Esprit managed to bottle.

(#859)(91/100)

Other notes

  • A special hat tip to the reddit user SpicVanDyke, who graciously allowed me to use his photograph when mine turned out to be garbage. His (also positive) review, the only other one I could find, is here.
  • 238-bottle outturn

High Spirits 1975 Fine Old 32 YO Demerara Rum – Review

 1 Response »
Sep 302020
 

In spite of rums from various 1970s years having been issued throughout that period (many are still around and about and surfacing every now and then at wallet-excavating prices), it is my contention that 1974-1975 were the real years that disco came to town. No other years from the last century except perhaps 1986 resonate more with rumistas; no other years have as many Demeraras of such profound age, of such amazing quality, issued by as many different houses. I’d like to say I’ve lost count of the amount of off-the-scale ‘75s I’ve tasted, but that would be a damned lie, because I remember them all, right back to the first one I tried, the Berry Brothers & Rudd PM 1975. I still recall the rich yet delicate solidity of the Norse Cask, the inky beauty of the Cadenhead Green label 40.6%, the black licorice and sweet tobacco of the Rendsburger, Velier’s own 1975...and now, here is another one, dredged up by another Italian outfit we never heard of before and which, sadly, maybe we never will again. Unlike Norse Cask, it has not vanished, just never bothered to have a digital footprint; in so doing it has left us only this equally overlooked and forgotten bottle of spiritous gold, and some more recent bottlings known only to ur-geeks and deep-divers.

For the kitch, I’m afraid there is not much. Thanks to my impeccably fluent lack of Italian, I can tell you it’s a 1975 Port Mourant that was bottled in 2007, and it appears to be one of those single barrel releases often indulged in by importers – this time an Italian outfit called High Spirits, which doesn’t exist beyond its odd one-page website that leads nowhere and says nothing – see below for some notes on this. The rum is 56.1%, dark red brown….

…and smells absolutely magnificent. The aromas are, in a word, loaded. The distinctiveness of the PM still comes through in a wave of aromatic wine-infused cigarillos’ tobacco, coffee, bitter chocolate and, yes, licorice. You pause, enjoy this, sniff appreciatively, dive in for Round 2 and brace for the second wave. This emerges after a few minutes: and is more musky, darker in tone shot through with jagged flashes of tarter sharper notes: muscovado sugar, molasses, plums, blackberries, ripe black cherries, bananas, all the best part of, oh, the Norse Cask, of which this is undoubtedly the equal. And then there’s a bit extra for the fans, before the taste: cinnamon, vanilla, herbs, and (I kid you not) even a touch of pine resin.

And the profile, thank God, doesn’t let us down (think of what a waste that would have been, after all this time). People like me use the nose a lot to tease out flavour-notes but the majority of drinkers consider only the taste, and here, they’ll have nothing to complain about, because it continues and underlines everything the smells had promised. Again, thick and pungent with bark and herbs and fruit: plums, dark ripe cherries, ripe mangoes, bags of licorice, and an interesting combo of mauby and sorrel. Caramel and toffee and chocolate and cafe-au-lait dosed with a generous helping of brown sugar and whipped cream, each flavour clear and distinct and outright delicious – the balance of the various soft, sharp, tart and other components is outstanding. Even the finish does the rum honour – it’s long, fragrant and lasting and if it could be a colour, it would be dark brown-red – the hues of licorice, nuts, raisins, dates, stewed apples and caramel.

There’s just so much here. It’s so rich, smooth, warm, complex, inviting, tasty, sensual and outright delicious. Just as you put down the glass and finish scribbling what you optimistically think is the final tasting note, you burp and think of yet another aspect you’ve overlooked. Yes, High Spirits probably bought the barrel from a broker or an indifferent Scottish whisky maker who passed it by, but whoever selected it knew what they were doing, because they found and teased out the muscular poetry of the core distillate that in other hands could (and in its knock-offs sometimes does) turn into a schlocky muddled mess.

At end, over and beyond how it tasted, I find myself coming back to that age. Thirty two years. Such rums are getting rarer all the time. Silver Seal and Moon imports and Cadenhead and G&M occasionally upchuck one or two in the twenties, and yes, occasionally a house in Europe will issue a rum in the thirties (like CDI did with its 33YO Hong Kong Hampden, or those 1984 Monymusks that are popping up), but the big new houses are mostly remaining in the teens, and tropical ageing is the new thing which further suggests a diminution of the majority of aged bottlings. To see one like this, with the barrel slowly seeping its influence into the rum over three decades from a time most rum lovers were unborn and the rumworld we live in undreamt, is an experience not to be missed if one ever has the chance.

(#766)(91/100)

Other Notes

  • My thanks to Gregers, Pietro and Johnny for their help on this one, the pictures and background, and, of course, for the sample itself.
  • If I read the label right, it’s possible that as few as 60 bottles were issued.
  • For a recap of several 1975 Port Mourant rums, see Marius’s awesome flight notes on Single Cask.
  • High Spirits is a small Italian importer of whiskies and rums and moonlights as an occasional bottler. It is run by a gentleman by the name of Fernando Nadi Fior in Rimini (NE Italy), and he is an associate and friend of Andrea Ferrari and Stefano Cremaschi of Hidden Spirit and Wild Parrot respectively. High Spirits has quietly and primarily been dealing in whiskies and very occasional limited bottlings of rum since the formation of the company after the dissolution of the previous enterprise, Intertrade Import in the 1970s, but is still mostly unknown outside Italy.
  • I’ve often wondered about the prevalence of 1974 and 1975 Guyanese rums, so many of which were Port Mourant, We don’t see 1970s PM rums that often to begin with (Velier has a 1972, 1973 and other years as well, but they’re an exception), yet for some reason these two years seems to be unusually well represented across the various companies’ lines, and I doubt that’s a coincidence. Somehow, for some reason, a lot of barrels from Guyana went to Europe back then and yet for few other years from that decade. Hopefully one day we’ll find out why.

Cadenhead Uitvlugt 1964 36 YO Guyana Rum (PM) – Review

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Aug 052020
 

The Cadenhead 1964 Port Mourant is one of the great unicorns of our time, a rum whose 36 years of ageing sail majestically across the senses, impervious and indifferent to the up-and-coming claimants for the crown of “oldest” and “strongest’ and “bestest” and “mostest”. Not since the Age of Velier have we seen anything like this and in some ways it supersedes even those behemoths we had all ignored back in the day, because they were “too expensive.”

And expensive this is: in June 2020 a variant bottle of this thing (bottled in 2000, 70% ABV) was bid up past all reason on Rum Auctioneer until it went under the hammer for a cool £3,000, which makes it pricier than rums from the 1930s and 1940s sporting amazing pedigrees of their own (though still less than a Velier Skeldon 1978). There’s another one now available in the August 2020 auction (the one I’m writing about here, bottled in 2001). Such prices dissuade all but the most foolhardy, the deep-pocketed or those who “clan-up” — and rightfully so, for surely no rum is worth that kind of coin, and who in this day and age has it anyway?

And those stats, whew! 36 years old, pre-independence 1964 distillation (this, when finding anything from as recently the 1980s is already a problem fraught with the potential susurration of rapidly emptying wallets), Port Mourant distillate at a time when it was still at Uitvlugt, 69.3% of turbo-charged thrust – these things suggest an extraordinary rum, which usually fills me with dread as a reviewer: for, how could any rum live up to that kind of hype? Yet somehow, against my fears, Cadenhead has indeed released something exceptional.

Consider the nose: I loved it. It smelled like it was reared in an ultramodern Swiss lab and fed a diet of woodchips from DDLs stills and given only liquid molasses runoff to drink to dilute the raw caramel. It was a smoothly powerful rush of wood, well-polished old leather, smoke, licorice peas, stewed apples, prunes, and oak tannins. No rubber, no acetone, no paint stripper, just controlled thick ferocity. Some salted caramel, and molasses, flowers and as I stayed with it the subtler aromas of fennel, rosemary, masala and cumin and a twist of lemon zest all emerged.

Clearly unsatisfied with just that, it toughened up something serious when tasted. It showcased less a sense of shuddering sharpness aiming only to inflict careless pain, than the surefooted solidity of a Mack truck piloted high high speed by a really good stuntman. It’s creamy, hot, redolent of caramel, sweet bon bons and molasses. Anise. Whipped cream in a fruit salad of raisins, prunes and caramelized apples. Just a flirt of salt, and also some pine-sol mixing it up with soft flowers, coffee grounds and macadamia chocolate cookies. None of the ageing was wasted, and it did exactly what it meant to, no more, no less, with grace and power and the sense of complete control at all times. Even the finish demonstrated this: it was enormously long lasting, coming together at the last with a sort of burly, brutal rhythm of toffee, toblerone, almonds, coffee and citrus that shouldn’t work, but somehow manages to salvage real elegance from all that rough stuff and full, firm tastes. It’s a great conclusion to a seriously well aged rum.

The Cadenhead Uitvlugt 1964 followed all the traditional ways an indie has of producing a rum, except then it proceeded to dial it up to 11, added steroids, horse tranqs and industrial strength factory cleanser, and released it to just about zero acclaim (I mean, have you ever herd of it?). It’s excellence lay in how it came together over time, I think – it started at a low idle, then gained force as it moved along. The early tasting notes and impressions could come from any one of a dozen rums, but as it developed we see a great original product coming into focus, something we have perhaps tried before, and which remains buried in the recesses of our tasting memories, but which we rarely recall being done this well.

So, circling back to the original point, is it worth the money? If you have it, yes, of course. If you don’t, maybe you can dream, as I did, of scoring a sample. “To me this is the Holy Grail” remarked Gregers Nielsen when we were discussing the bottle, and now, having tried it, I can completely understand his unrequited love (or should that be lust?) for it. Maybe, if I could, I’d pawn the family silver to get it as well — but in the meantime, for now, I was simply happy to have received the generosity of Alex Van Der Veer, and toasted him happily as I drank this really quite superlative piece of rum history.

(#750)(91/100)

Other notes

It goes without saying this is continentally aged, The outturn is unknown.

Renegade Rums (Uitvlugt/PM) 1995 12 YO Rum – Review

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Sep 302019
 

People are paying very close attention to the new Renegade distillery being constructed in Grenada, largely because of the reputation of its founder, Mark Reynier, and the endorsement which his project of making pure rums has gotten from other luminaries on the rum scene. Josh Miller has written about the status of construction, Luca Gargano of Velier and Richard Seale of Foursquare have both remarked on his anticipation of what Grenadian rums will eventually emerge from it, and there are regular updates on the company’s FB page on how things are going over there on the Spice Island.

Not many now recall the line of Murray McDavid rums Mr. Reynier pioneered in the early 2000s while he was at Bruichladdich, though I imagine quite a few more know of the frosted glass bottles of the Renegade Rums that followed them. Excluding whisky makers who occasionally but irregularly released a cask strength rum (Cadenhead might have been the most consistent of these) Renegade did much to promote the concept of both higher-proofed rums (46%, when the standard was 40%), really spiffy bottle design, amazingly informative labelling, and that of finishes in other casks, which they called Additional Cask Evolution. In the six years starting in 2007, they released a scant 21 limited edition rums (in 53,650 bottles for my fellow retentives) and then, with a combination of imminent company sale and a dissatisfaction with available rums and casks, the whole show folded in 2012 and that was all we got.

In 2019, a “mere” seven years after the company dissolved, finding one of those distinctive bottles is something of a challenge. They very occasionally turn up on auction sites and sample exchanges, but my own feeling is that they’re almost all gone after so many years, and those that aren’t empty are being hoarded. Which is hardly surprising for bottles with such a pedigree, and a rarity conferred by not being available for so long. This one, for example, is a 1300-bottle outturn from the Port Mourant wooden double pot still when it was located at Uitvlugt (hence the name), aged 12 years in ex-bourbon barrels, and then finished in French oak Château d’Yquem casks.

As with all such finished Guyanese rums, the two questions one always asks are “Is it representative of the source still?” and “What kind of impact did the finishing have?” I can report that with respect to the first, the answer is an unequivocal “yes.” Even without knowing it was a PM distillate, the nose presented wooden pot still action right away, with a deeper, darker, muskier profile than the somewhat more elegant Enmore or Uitvlugt columnar stills might have provided. It smelled of fresh wet sawdust, a little glue, and both meat and fruit beginning to go off. There was a subtly sweet background aromas, which was likely the wine casks’ influence, but too faint to derail the more powerful influence of ripe peaches, mangoes, apricots, raisins. What I particularly liked was the occasional whiffs of brine, olives, saltfish, dill and avocados which was integrated really well with all the others.

Tastewise the rum did something of an about turn, and initially the sweeter elements took a back seat. Not too sharp, a bit salty, started off with brine, olives and herbs (dill and rosemary). It developed with fruity flavours – stoned yellow fruit for the most part – gradually asserting their presence, to be joined by salt caramel ice cream, dates in honey and figs, and a touch of molasses and anise rounding things out. Finish was somewhat indeterminate, mostly caramel, licorice, brine, raisins, none too long, which one could expect from the strength.

Certainly the wooden still component was there; the wine finish was a little less noticeable, quite subtle, and it had the sense to stay back and let the major flavours “tek front” and carry the show, enhancing them but staying well out of the limelight. I liked the rum quite a bit, though overall it suggested the whisky-making ethos of its makers more than it did that of rum itself. I suggest that they were still experimenting at this stage, and the coherent quality of the rums issued in 2008 and 2009 was still to be locked in, but for all its whisky character, it succeeded well on its own terms

Renegade’s rums in the range were always a bit hit or miss to me: some were better than others and the finishes sometimes worked as enhancers, at others as distractions (in my opinion, anyway). Here it was all pretty good, and while I would have preferred something a bit stronger, deeper and more voluptuous as a whole – the sort of dark full-proof PM profile I enjoy – there’s no denying that the Uitvlugt 1995, for those who manage to get one, is likely to please devotees of the malt world, as well as lovers of rum who like to see how things could be made when the gears and levers are tweaked a bit, and the rum takes a gander at the dark side without actually staying there.

(#660)(84/100)

Other notes

  • Velier was a greater pioneer of informative labelling and full proof rum strength, and did so much earlier in the 2000s than Renegade. But at the time (2007-2012) they were known mostly in Italy and relatively unknown in the larger rum world, while Renegade had somewhat better awareness in both Europe and North America.
  • I was and remain fortunate to know Cecil, a fellow QC squaddie from Guyana days, who had this bottle (from the first year of Renegade’s issuing anything) a hefty sample of which he was able to get to me…so a big hat tip and many thanks to the man for sourcing and holding on to one for so very long.
  • I’ve looked at 11 of the company’s rums so far, for the historically curious.

El Dorado Rare Collection PM+Diamond 2001-2017 16 YO Rum (Velier 70th Anniversary) – Review

 4 Responses »
Apr 292019
 

El Dorado and their high-end collection, the Rares, continue to inspire head scratching bafflement – they get issued with such a deafening note of silence that we might be forgiven for thinking DDL don’t care that much about them. Ever since 2016 when they were first released, there’s been a puzzling lack of market push to advertise and expose them to the rum glitterati. Few even knew the second release had taken place, and I suggest that if it had not been for the Skeldon, the third release would have been similarly low key, practically unheralded, and all but unknown.

Never mind that, though, let’s return briefly to the the third bottle of the Release 2.0 which was issued in 2017. This was not just another one of the Rares, but part of the stable of Velier’s hand-selected 70th Anniversary collection which included rums from around the world (including Japan, the Caribbean, Mauritius….the list goes on). We were told back in late 2015 that Luca would not be able to select any barrels for future Velier releases, but clearly he got an exemption here, and while I don’t know how many bottles came out the door, I can say that he still knows how to pick ‘em.

What we have here is a blend of rums from Diamond’s two column coffey still, which provided a somewhat lighter distillate modelled after the Skeldon mark (the Skeldon still has long since been destroyed or dismantled); and the Port Mourant double wooden pot still distillate for some deeper, muskier notes. The proportions of each are unknown and not mentioned anywhere in the literature – all we know is that they were blended before they were set to age, and slumbered for 16 years, then released in 2017 at 54.3%.

Knowing the Demerara rum profiles as well as I do, and having tried so many of them, these days I treat them all like wines from a particular chateau…or like James Bond movies: I smile fondly at the familiar, and look with interest for variations. Here that was the way to go. The nose suggested an almost woody men’s cologne: pencil shavings, some rubber and sawdust a la PM, and then the flowery notes of a bull squishing happily way in the fruit bazaar. It was sweet, fruity, dark, intense and had a bedrock of caramel, molasses, toffee, coffee, with a great background of strawberry ice cream, vanilla, licorice and ripe yellow mango slices so soft they drip juice. The balance between the two stills’ output was definitely a cut above the ordinary.

Fortunately the rum did not falter on the taste. In point of fact, it changed a bit, and where on the nose the PM took the lead, here it was the SVW side of things that was initially dominant. Strong, dark, fruity tastes came through — prunes, blackberries, dates, plums, raisins, pineapples, ripe mangoes. After it settled down we got mature, sober, more “standard” aged-rum parts of the profile – molasses, licorice, sweet dry sawdust, some more pencil shavings, vanilla, creme brulee, caramel, almonds, white chocolate and even a hint of coffee and lemon zest. Damn but this thing was just fine. The SVW portion is such a great complement to the muskier PM part, that the join is practically seamless and you couldn’t really guess where the one stops and the other begins. This continued all the way down to the exit, which was long, rummy and smoky, providing closing hints of molasses, candied oranges, mint and a touch of salted caramel.

There is little to complain about on Velier’s 70th anniversary Demerara. I prefered DDL’s Enmore 1996 just a bit more (it was somewhat more elegant and refined), but must concede what a lovely piece of work this one is as well. It brings to mind so many of the Guyanese rums we carry around in our tasting memories, reminds us a little of the old Skeldon 1973, as well as the famed 1970s Port Mourants Velier once issued, holds back what fails and emphasizes what works. To blend two seemingly different components this well, into a rum this good, was and remains no small achievement. It really does work, and it’s a worthy entry to Demerara rums in general, burnishes El Dorado’s Rare Rums specifically, and provides luster to Velier’s 70th anniversary in particular.

(#619)(88/100)

Other Notes

There’s an outstanding query to Velier requesting details on proportions of the blend and the outturn, and this post will be updated if I get the information.

Moon Imports 1974-2004 30 YO Demerara Rum (Sherry Wood) – Review

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Apr 032019
 

It’s entirely possible that in 2004 when this rum was released, just before the movement towards accuracy in labelling got a push start, that a label was hardly considered to be prime real estate worthy of mention. That might be why on this Moon Imports rum from 1974, Port Mourant is spelled without a “U”, the date of bottling and ultimate age of the rum is not mentioned and it’s noted as a “rum agricol – pot still.” Hang on, what….?

So the search for more info begins. Now, if you’re looking on Moon Imports’ own website to find out what this rum is all about and what’s with the peculiarity of the label, let me save you some trouble – it isn’t there. None of the historical, old bottlings they made in their heydey are listed, and in an odd twist, no rums seem to have been released since 2017. It’s possible that since they took over Samaroli in 2008 (Sr. Silvio was reported not to have found anyone within his family to hand over to, and sold it on to a fellow Italian in Genoa…no, not that one) they realized that Samaroli had all the rum kudos and brand awareness of single barrel rums, and disengaged the Moon Imports brand from that part of the business and shifted it over. My conjecture only, however.

Samaroli had been around since 1968 and Moon Imports from 1980, and shared the practice of doing secondary finishes or complete ageings of their continentally aged stock in other barrels. In this case they took a PM distillate from (gasp!) 1974 and either aged it fully or finished it in sherry casks, which would create a very interesting set of flavours indeed. The double wooden pot still from Port Mourant is one of the most famous stills in existence, after all, and its profile is endlessly dissected and written about in rum blogs the world over, so to tamper with it seems almost like heresy punishable by burning at the stake while doused in overproof DOK. But let’s see how it comes out at the other end….

Rich. Great word to start with, even at 46%. Those sherry barrels definitely have an influence here, and the first aromas of the dark ruby-amber rum are of licorice, dusty jute rice bags stored in an unaired warehouse, overlain with deep smells of raisins, dark grapes, sweet red wine. If you want a break from light Latins or the herbal clarity of the agricoles, here’s your rum. Better yet, let it open for some time. Do that and additional soft notes billow gently out – more licorice, molasses, cinnamon, and damp brown sugar, prune juice. There is a slight undercurrent of tannic bitterness you can almost come to grips with, but it’s fended off by (and provides a nice counterpoint to) flowers, unsweetened rich chocolate, cedar and pine needles. I could have gone on smelling this thing for hours, it was that enticing.

With respect to the palate, at 46%, much as I wish it were stronger, the rum is simply luscious, perhaps too much so – had it been sweeter (and it isn’t) it might have edged dangerously close to a cloying mishmash, but as it is, the cat’s-tongue-rough-and-smooth profile was excellent. It melded leather and the creaminess of salt butter and brie with licorice, brown sugar, molasses and butter cookies (as a hat tip to them barking-mad northern vikings, I’ll say were Danish). Other tastes emerge: prunes and dark fruit – lots of dark fruit. Blackberries, plums, dates. Very dense, layer upon layer of tastes that combined really really well, and providing a relatively gentle but tasteful summary on the finish. Sometimes things fall apart (or disappear entirely) at this stage, but here it’s like a never ending segue that reminds us of cedar, sawdust, sugar raisins, plums, prunes, and chocolate oranges.

Well now. This was one seriously good rum. Sometimes, with so much thrumming under the hood, only a stronger strength can make sense of it, but no, here is a meaty, sweetie, fruity smorgasbord of many things all at once…and while I acknowledge that the sherry influence is responsible for a lot of that – some may consider it a bit overbearing – I enjoyed this thing thoroughly. 1974 was definitely a good year.

It gets the the score it gets because I thought that even for a 46% rum and the maturation philosophy, the excellence and panoply of its tastes was exceptional, and it deserves the rating. But can’t help but wonder if it had a little extra something stuffed into its shorts, or whether the sherry casks weren’t a bit livelier than expected (or not entirely empty). Not all such maturations, finishings or double ageings always work, but I have to admit, the Moon Imports 1974 succeeded swimmingly. And while the rum is admittedly not cheap, I maintain that if you’re into deep dark and rich Demerara variations of great age from Ago, here’s one that’s playing your tune and calling you to the floor, to take your turn with it…and see if you’re a fit.

(#613)(90/100)

Other notes

  • For a brief history of Moon Imports and their bottlings, Marco of Barrel Aged Mind did his usual exemplary job.
  • 450-bottle outturn, which I initially overlooked on the front label’s fine print. This suggests several barrels (or at least two) and it’s therefore a blend.

Excellence Rhum Diamond MPM 2005 11 YO Guyana Rum – Review

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Feb 142019
 

Photo (c) Excellence Rhum

Few profiles in the rum world are as distinctive Port Mourant, deriving from DDL’s double wooden pot still in Guyana. Now, the Versailles single wooden pot still rums always struck me as bit ragged and fierce, requiring rare skill to bring to their full potential, while the Enmores are occasionally too subtle: but somehow the PM tends to find the sweet spot between them and is almost always a good dram, whether continentally or tropically aged. I’ve consistently scored PM rums well, which may say more about me than the rum, but never mind.

Here we have another independent bottling from that still – it comes from the Excellence Collection put out by the French store Excellence Rhum (where I’ve dropped a fair bit of coin over the years). Which in turn is run by Alexandre Beudet, who started the physical store and its associated online site in 2013 and now lists close on two thousand rums of all kinds. Since many stores like to show off their chops by issuing a limited “store edition” of their own, it’s not an illogical or uncommon step for them to take.

It’s definitely appreciated that it was released at a formidable 60.1% – as I’ve noted before, such high proof points in rums are not some fiendish plot meant to tie your glottis up in a pretzel (which is what I’ve always suspected about 151s), but a way to showcase an intense and powerful taste profile, to the max.

Certainly on the nose, that worked: hot and dry as the Sahara, it presented all the initial attributes of a pot still rum – paint, fingernail polish, rubber, acetones and rotten bananas to start, reminding me quite a bit of the Velier PM White and a lot fiercer than a gentler ultra-old rum like, oh the Norse Cask 1975. Once it relaxed I smelled brine, gherkins, sauerkraut, sweet and sour sauce, soya, vegetable soup, some compost and a lot of licorice, vanilla; and lastly, fruits that feel like they were left too long in the open sun close by Stabroek market. Florals and spices, though these remain very much in the background. Whatever the case, “rich” would not be a word out of place to describe it.

If the aromas were rich, so was the palate: more sweet than salt, literally bursting with additional flavours – of anise, caramel, vanilla, tons of dark fruits (and some sharper, greener ones like apples). There was also a peculiar – but far from unpleasant – hint of sawdust, cardboard, and the mustiness of dry abandoned rooms in a house too large to live in. But when all is said and done, it was the florals, licorice and darker fruits that held the heights, and this continued right down to the finish, which was long and aromatic, redolent of port-infused cigarillos, more licorice, creaminess, with a touch of rubber, acetones…and of course more fruits.

While PM rums do reasonably well with me because that’s the way my tastes bend, a caveat is that I also taste a whole lot of them, and that implies a PM rum had better be damned good to excite my serious interest and earn some undiluted fanboy favour and fervor….and a truly exemplary score. I started into the rum with a certain indulgent, “Yeah, let’s see what we have this time” attitude, and then stuck around to appreciate what had been accomplished. This is not the best of all Port Mourants, and I think a couple of drops of water might be useful, but the fact is that any rum of its family tree which I have on the go for a few hours and several glasses, is by no means a failure. It provides all the tastes which showcase the country, the still and the bottler, and proves once again that even with all of the many variations we’ve tried, there’s still room for another one.

(#599)(87/100)

Other Notes

  • Major points for the back label design, which provides all the info we seek, but forgot to mention how many bottles we get to buy (thanks go to Fabien who pointed me in his comment below, to a link that showed 247 bottles).
    • Distilled May 2005, bottled April 2017.
    • Angel’s share 31%
    • 20% Tropical, 80% Continental Ageing

Cadenhead Uitvlugt Distillery “MPM” 1998 Guyanese 12 Year Old Rum – Review

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Nov 222018
 

It’s an old joke of mine that when it comes to Cadenhead, they produce great rums and confusing letter combos. To use this one as an example, the label might lead more to head-scratching confusion than actual enlightenment (for nerd or neophyte alike) but a little background research can ferret out the basic details fairly well when it comes to Guyanese rums. In this instance, the “MPM” moniker probably stands for Main Port Mourant or some variation thereof – the key fact it purports to convey is that the rum within is from a pot still rum from there, which any devoted mudland rum-lover would then be able to recognize.

The Port Mourant double wooden pot still started life in Port Mourant in Berbice, then got moved to Albion as part of Booker’s consolidation strategy in the 1950s; when the Albion distillery itself was shuttered in the sixties, the stills went to Uitvlugt estate, where all subsequent PM rums were made until 1999. At that point DDL shifted the stills to Diamond estate on the Demerara river, where they currently reside. If nothing else, it makes deciphering the “Uitvlugt” portion of the label problematic because more than just the PM still was in operation during those decades, and the taste profile as described below is (to me) not very PM-like at all.

For now, let’s just leave the historical info there (though if your curiosity has been piqued, Marco’s magnificent essay on the Guyanese estates and their marques remains the best and most comprehensive treatment ever posted and deserves a read). The technical details are as follows: golden coloured rum, 12 years old, distilled in 1998 and bottled in 2010, a massive 62% of proof – the outturn quantity is unfortunately unknown. Cadenhead, of course, has a reputation for cask strength rums issued straight out of the barrel without filtration or additives, so that’s all very positive.

The MPM, unlike some tropically- matured juice of equal age, is not a particularly smoothly sedate affair to smell – a relatively young continentally aged rum of such puissance (I love that word and always wanted to use it) is a much sharper experience. Clear, blade-like aromas of paint thinner and furniture polish come out fast, alongside flowers, cereals and crushed nuts with white chocolate and almonds; soursop, green mangoes and unripe guavas (the red ones, which are more tart than the white ones). Caramel, smoke and vanilla….and very little licorice or anise or sawdust / woody scents that so characterize the PM mark. As it opens it goes more in the salty direction: vegetable soup and maggi cubes, a takeaway ramen soup flavoured with lemongrass, but fortunately this is kept very much in the background and doesn’t detract measurably from the overall aromas.

Palate…yummy. Hot, sharp, deep, opening the party with the lacquer, paint and plastic of a newly refurbished house. Salt, caramel, chocolate oranges, blueberries and raisins, dates, vanilla, some oaky sharpness, not bitter at all. Although it was a bid harsh in the mid palate, it did calm down after few minutes and was really good — kinda sweet, quite drinkable within the limits of the Boss-level strength. Additional flavours of butterscotch, unsweetened chocolate, and anise were noticeable and as things moved to a conclusion, the citrus took a back seat, which kept the tart acidity under control, leading to a long and aromatic finish – there we had caramel, fruits, nuts, vanilla and tangerine rind, more a summing up than anything particularly original.

For a continentally aged rum, twelve years is right on the edge of being a bit too young when bottled at this kind of strength. The ameliorating influence of the casks is not enough to tame the fierce pungency of a 62% spirit – though admittedly, some will like it for precisely that reason. This is one of those rums where a little water to bring it down would probably be a good idea. I’m not a proselytizer for tropical ageing as a general standard for Caribbean rums, but tasting a backdam beefcake rum like this one makes you understand why it’s sometimes the right thing.

As a separate matter, after tasting it completely blind I wasn’t entirely convinced that it was actually a Port Mourant rum. Granted, your average rum junkie might not care – it’s pretty good, after all – but I’ve had quite a few in my time, and the profiles of the wooden stills, whether Versailles, Port Mourant or Enmore, are very distinctive, almost defined by the anise / licorice / sawdust aromas and tastes that run through them all. Here I simply did not sense much of that, leading me to wonder whether the rum is from the Uitvlugt Savalle still rather than the wooden one. For what it’s worth, Marco Freyr tried this 1998 MPM back in 2013 and he had no trouble identifying the anise/licorice notes much more concretely than I could or did: and it would be interesting to know if anyone else’s experiences parallel mine…or his.

But those two points aside, the MPM is a strong and assured rum, rarely stepping wrong. It nicely showcases the dusky heaviness and solid assembly of any number of Guyanese rums issued by various independents. The nose was intense, the flavours were tasty, the arrival and departure were appropriately massive. No matter which still it hails from, no matter how young it is, and irrespective of where it was aged, it’s still a rum that will leave you breathing hard and sipping carefully, trying to identify that last biting taste from the glass. And perhaps that’s as good as we can ask for, even for a rum that’s a “mere” twelve years old.

(#570)(84/100)

Other Notes

Cadenhead has issued several MPM variations, as well as some others from Uitvlugt. You can see why there’s occasional confusion with their letter labels.

  • Cadenhead Diamond Distillery (Port Mourant) “MPM” 2003-2017 14 YO, 59.1%
  • Cadenhead’s Uitvlugt Distillery (Port Mourant) “MPM” 1999-2018 18 YO, 58.7%
  • Cadenhead’s Uitvlugt Distillery (Port Mourant) “GM” 1974-2005 30YO, 60.3%
  • Cadenhead’s Uitvlugt Distillery “MUI” 1998-2014 16YO, 60.2%

Single Cask Rum has tried quite a few – although not this precise one – and it’s worth a look to see what he has to say about them. Also, Marco’s 2013 review of this 1998 PM is available, in German for the curious.

 

 

 

El Dorado Rare Collection – Port Mourant 1997-2017 20 YO Rum – Review

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Sep 052018
 

DDL kinda snuck behind our backs and released another set of rums from the Rare Collection back in 2017, and the mere fact that I would have to mention this fact in my opening remarks shows how quietly the whole thing was handled, to the probable mystification of many. The DDL and El Dorado Facebook pages don’t mention them, the El Dorado web page is out of action (either by itself or as a redirect from the DDL page) and even the big FB rumclubs hardly make mention of it – except a couple of days ago when some questions came out regarding the Diamond 1998 on the Global Rum Club.

For the benefit of those who are interested, Release II of the Rares consists of the following rums (to the best of my knowledge):

  • Diamond DLR 1998-2017 20YO 55.1% (CBH 20th Anniversary Edition)
  • PM+Diamond PM<SVW> 2001-2017 16YO 54.3% (Velier 70th Anniversary Edition)
  • Port Mourant PM 1997-2017 20YO 57.9%
  • Enmore EHP 1996-2017 20YO 57.2%

Today we’ll look at the Port Mourant, because of all the wooden stills’ outturns, that marque remains my favourite – Enmore is usually good though somewhat hit or miss depending on who’s making it, Versailles takes real skill to elevate to the heights, and the Savalle still makes a different profile from the wooden ones….but the PM is consistently top class (even if only in my personal estimation). This one, bottled in a dark green bottle, is 20 years old and 57.9% with an unknown outturn, and not the best of the Release II set, but still a very good drink when compared with the first editions that came out with such fanfare (and opprobrium) in early 2016.

The way it smells seems like a more elemental, “cleaner” version of the Port Mourant-Diamond PM<SVW> which was Velier’s 70th Anniversary edition – in that purity of focus may reside a quality that is slightly higher. It represented PM’s standard profile in fine style, perhaps because it wasn’t trying to make nice with another still’s divergent (if complementary) profile. Bags of fruit came wafting out of course, sweet dark prunes, dates, raisins, vanilla, and of course anise. It was deep and dark and rich, offset somewhat by a lighter line of flowers and faint citrus, bitter chocolate and coffee, and I make no bones about enjoying that familiar series of aromas which has become almost a standard for the PM still.

Even at 57.9%, the strength was well handled, excellently controlled – the depth and warmth of the rum, its heaviness, muted any overproofed bitchiness that sometimes sneaks through such rums, and made it taste dark and warm rather than light and sharp. The palate led off with the caramel-infused (strong) coffee, more bitter chocolate and licorice — but there were intriguing notes of aromatic sawdust and pencil shavings lurking in the background as well. To that, over time, were added fruity flavours of sweet plums, blackberries, peaches, and a little orange peel and perhaps a flirt of cinnamon, and they were well integrated into a cohesive whole that was really a treat to sip, all leading into the finish which summed up most of the preceding flavours – cinnamon, oak, sawdust, coffee grounds, chocolate and anise, long and lasting. It was definitely a level above the original PM.

When Release I of the Rares appeared in early 2016, Velier lovers went quietly apesh*t, evenly split between those who hated on DDL for replacing what were already seen to be rums that it would be heresy to mess with, and those who felt the prices were out to lunch. The situation hasn’t appreciably changed between then and now, except in one respect – Release II is, in my opinion, better. The R1 PM 1999-2015 16YO garnered a rather lackluster 83 points from me and other writers were not particularly chuffed about it either. This one is a few points better, and shows that DDL has definitely worked on upping their game, so if it comes down to decision time, it’s the R2 version that would get my bucks — because it demonstrates many of the hallmarks of quality for which I and others search so assiduously when selecting a cask strength rum. That, and the fact that it’s just a damned fine example of the Port Mourant still itself. So even if we don’t have the Velier Demeraras any longer, at least the replacements are right up there too. What a relief.

(#546)(86.5/100)

Other notes

This rum was one of the eight Demeraras from DDL and Velier I ran past each other a few months ago.

Velier Port Mourant 1972 35 Year Old Full Proof Rum – Review

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Jun 072018
 

#518

The Velier Port Mourant 1972 is the Demerara rum from further back in time than anything else they’ve ever put out the door, beating out the legendary Skeldon 1973 by a year, and is a stunning 35 year old rum. Given its age and how long ago it came out the door (2008) it would seem to be a better fit for the Rumaniacs series, but I felt it raised two issues that perhaps made a full-fledged review essay more appropriate. Plus, I really liked the damned thing.

Quite aside from my personal admiration for these older Velier rums, what also piqued my interest was that two of my barking mad viking friends rated it as high as they did in their Velier PM blowout some months ago. I was surprised as well: here was a rum bottled on the drowsy side of 50% and not even fully tropically aged, and it scored that well? This seriously enagaged the gears of my curiosity, and in April of 2018 I was able to put it into an eight-rum mashup…just to see what the fuss was all about, and if I could perhaps poke a hole in their assertion that it was that good. This is the sort of cheerful one-upmanship we indulge in, in our spare time, when we aren’t posting pictures of our latest acquisitions.

Those who have read the recent post about the 8 Demerara rums from DDL and Velier (spoiler alert! read no further if you are that person) will find few surprises here, since they’ll know it rated at the top. Let’s go deeper and see if we can explain how and why it got there.

The nose made an immediate and emphatic response: “Here’s how.” I had exasperatedly grumbled “OFFS!” with the El Dorado 1988 25 YO — with the PM 1972 I leaned back, sighed rapturously and said “Oh yeah.” Sweet deep raisins, licorice, soya (very light saltiness, really nicely handled), coffee, bitter chocolate leather and smoke The balance of the components and the way they segued one into the other, and re-emerged just as you thought it was all done, is nothing short of outstanding. And even when I thought the show was over and then went to wash the dishes, do the laundry, kiss the snoring wife and return, there was more waiting – prunes, blackberries, nougat, anise, chocolate-covered dates, molasses, aromatic tobacco and a fine blade of almost imperceptible citrus.

A rather more traditional and solid PM backbone of licorice and molasses was in evidence once the tasting began, acting as a clothes horse upon which were hung other elements of flavour – that chocolate and coffee again, muscovado sugar, white pepper, vanilla…and that was just the beginning. I went out grocery shopping, cleaned the house, made brunch for Mrs and the Little Caner, came back, tasted again, got hit by oak (not much), orange peel, flowers, sawdust, raisins, black grapes, ripe mangoes…I held the bottle up to the light in some perplexity, wondering, where was all this stuff coming from? Even the finish displayed that remarkable richness of profile, and rather than go into detail, I’ll just repeat what I said in the mashup essay: “All of the above…plus some mint”. Because that was exactly it.

The balance and complexity and overall richness of this rum is extraordinary. It is aromatic to a fault, and so generously endowed with tastes and flavours that if they were physical attributes, somewhere John Holmes would be weeping with envy. And all of that is in spite of — or because of — two issues.

For one thing, the PM 1972 is not a particularly strong rum (“firm” might be the best word to describe it). You’d think that at 47.8% it would be a laid back, slow-’n’-easy kind of product, with a lot of complexity but not too many rabbits squirming around in its jock. But somehow it succeeds. It shines. It’s strong enough to make a statement for its quality without wimping out at some low-ass strength that would make it a dilettante’s wet dream but not completely delivering on its promise (like the Cadenhead Demerara 1975 at 40.6%, perhaps) . I’ve made many comments about my evolving preference for cask strength bruisers, yet I cannot fault the low-power engine that drives this thing, because it’s so seamlessly constructed, samples so well.

Secondly, Luca is known for his fierce proselytization on behalf of tropical ageing – his oft-stated opinion, proudly displayed on so many of the rums he slaps Velier’s name on (and which has been adopted by many other producers) is “Fully Aged in the Tropics”. But here that’s not the case: the PM 1972 was partly aged in Guyana, and partly in Europe. To some extent that may be the exception proving the rule, but to my mind what it demonstrates rather more subtly is that we should not be so quick to dismiss continental ageing just because it’s becoming some sort of conventional wisdom. The fact is that other independents like the Compagnie, Rum Nation, Transcontinental, Samaroli, Duncan Taylor, Hunter Laing etc have long shown that continental ageing can work if done right, and perhaps appeal to rum drinkers who like or prefer a different kind of aspect to their aged-rum profiles. The sweet spot of dual ageing as opposed to one place or the other may just be demonstrated – in spades – by this old and almost forgotten rum, of which only 175 bottles ever came to the world from the original two barrels.

But wherever it slept and whatever the proof, somehow the Port Mourant 1972 finds an intersection of strength and ageing to present a profile that is almost without flaw. I went in to the tasting, rather snidely hoping to disprove its purported brilliance. I was unable to do so. Simply stated, the rum is phenomenal. It’s one of the best Guyanese rums at its strength, from any still, at any age, ever made. It hurts that it is so rare and that the new crop of rum drinkers are unlikely to ever try it, because you can bet that anyone who still has one is holding onto it as tight as Mrs. Caner to the dream of a Gucci purse. Given my appreciation and respect for this rum, I have to admit that if a bottle ever landed in my grubby paws, then my grip would be pretty fierce as well.

(92/100)

Other notes

  • Assuming 2 barrels of 500L each, with an outturn of 175 bottles at 0.7L each (122.5 Liters total), we can estimate something like a 90% angel’s share.
  • Distilled August 1972 bottled March 2008.

Habitation Velier Port Mourant Unaged White Rum – Review

 1 Response »
May 192018
 

#513

The question of why Velier would want to issue a well-endowed, claw-equipped high-test like this, is, on the surface, somewhat unclear. Because my own opinion is that this is not a product for the general marketplace. It’s not aimed at beginners, 40% strength lovers or those with a sweet tooth who have two of every edition of the Ron Zacapa ever made. It’s an utterly unaged cask strength white with serious strength one point short of 60%, to which is bolted a massive 537.59 g/laa of esters…that puts in the realm of the Rum Fire Jamaican white, and that one packed quite a bit of gelignite in its jock, remember? Aside from serious rum-junkies, ester-loving deep-dive geeks and Demerara-rum fanboys (I’m all of these in one), I wonder who would buy the thing when there are so many great independent offerings of an aged Demerara out there (many of which are Port Mourant still rums themselves).

Let’s see if the tasting notes can provide some insight. At 59% ABV, I was careful with it, letting it open for a while, and was rewarded with quite an impressive and complex series of aromas: rubber and plasticene, nail polish remover, followed by a combination of sugar water, brine, watermelon, pears, roasted nuts, plus a firm, crisp-yet-light fruitiness which the strength did not eviscerate. That’s always something of a risk with high proof rums, whose intensity can obliterate subtler nuances of flavour on nose or palate.

Unaged rums take some getting used to because they are raw from the barrel and therefore the rounding out and mellowing of the profile which ageing imparts, is not a factor. That means all the jagged edges, dirt, warts and everything, remain. Here that was evident after a single sip: it was sharp and fierce, with the licorice notes subsumed into dirtier flavours of salt beef, brine, olives and garlic pork (seriously!). It took some time for other aspects to come forward – gherkins, leather, flowers and varnish – and even then it was not until another half hour had elapsed that crisper acidic notes like unripe apples and thai lime leaves (I get those to buy in the local market), were noticeable. Plus some vanilla – where on earth did that come from? It all led to a long, duty, dry finish that provided yet more: sweet, sugary, sweet-and-salt soy sauce in a clear soup. Damn but this was a heady, complex piece of work. I liked it a lot, really.

Reading those tasting note and looking at the stats of the rum, I think you’d agree this is not your standard table rum; maybe even one that only a madman or a visionary would try to make money from, when it’s so obviously stuffed with sleeping leopards. Who on earth would make this kind of thing; and then, having been made, who is addled enough to buy it? Drink it? And why?

To answer those questions, it’s useful to look at the man behind the rum. Luca Gargano, whose Five Principles are now the source of equal parts merriment and respect, doesn’t often say it in as many words, but obeys another: I call it the Sixth Rum Principle, and it suggests that Luca believes that rum should be made pure, fresh, organic, without additives of any kind from cane through to still. If he had a choice, I’m sure he’s prefer to have wild yeast do the fermentation of a wash gathered in the bark of trees hollowed out by the latest hurricane.

But a codicil to the Principle is simply that a rum need not necessarily be aged to be good…even fabulous. Now for a man who selected and popularized the extraordinary Port Mourant series of aged rums, that seems like bizarre thing to say, but look no further than the clairins from Haiti which have made such a splash in the rumiverse over the last four years, or any of the unaged French Island whites, and you’ll see that may really be on to something.

And that leads to the intersection of the Port Mourants and the Principle. I’m sure Luca was perfectly aware of the quality and reputation of the PM 1972, PM 1974 and PM 1975….to say nothing of the later editions. “What I wanted to do,” he told me recently in that utterly sure, subtly evangelic voice he uses in rum festivals around the world, “Is demonstrate how the rum everyone likes and appreciates – the Port Mourants, Foursquares, Jamaicans – started life. Okay, they’re not for everyone. But for those who really know the profiles of the islands’ rums blind, they can now see what such rums were before any ageing or any kind of cask influence.”

Drinking this rum shows what results from applying that principle. There’s a whole raft of these whites out in the market right now, distinguished by lovely drawings of the stills from which they originate. I’m not sure how they sell, or who’s buying them, or even if they are making a splash in the perceptions of the larger rum world. All I know is it’s an amazing rum that one should try at least once, even if it’s just to appreciate for the one time how the raging cataracts of a Port Mourant distillate started out, before the torrent of taste calmed down, evened out…and flowed into the ocean of all the other great PMs we have learnt to know and appreciate over the years.

(88/100)

Rendsburger Port Mourant 1975 32 Year Old Rum – Review

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Apr 072018
 

#503

If you’re looking at this title and muttering to yourself “What the hell is Rendsburger?” you’re certainly not alone. Aside from Spirits of Old Man out of Germany or Norsk Cask from Denmark, they may be among the least known independent bottlers out there and before a bunch of samples drifted across my scope, I sure hadn’t heard about them either. Strictly speaking, Rendsburg is the north-west German town close to Flensburg in which the parent company Kruger – a small, family-run whisky and spirits specialist mainly known for its large whisky auction house – has its home. Therefore they have much in common with the makers of White Cat, the eminently forgettable white rum I looked at some time back and share some of the same centuries-old trading DNA which made the history of the White Cat more interesting than the rum itself.

By now many of us still-specific rum nifflers more or less agree that the 1970s were very good years for rum, especially the period 1972-1975 which is the source of many amazing products made by independent bottlers in the first decade of the new millenium and which at the time of issue were pretty much ignored. Rums like the Velier PM 1972 and PM 1974, the Norse Cask PM 1975, BBR 1975 PM, Silver Seal 1974 28 YO Demerara…the honour roll is long and distinguished, even if we can barely source them any longer and they’re drifting into “unicorn” status.

That a small outfit like Kruger – which doesn’t really “do” rums – could bring out something as excellent as this says a lot for the heritage stills DDL now has dibs on, and how far back they go (and perhaps, how underutilized they were as marques in their own right until quite recently). Kruger named its rums after the town in which they operate, slapped the picture of various mayors on the line of outturns of whiskies and occasional rums…and somehow in the middle of all that, managed to pick up a barrel the likes of which Velier would have been proud, issued a 56.9% 32 year old PM in 2007 and met with exactly zero fanfare and almost total indifference.

How this aged rum created nary a ripple in the wider rum world – even back in 2007 – is mystifying. It’s a real Port Mourant beefcake in all the ways that matter. Sniff this dark brown monolith and just revel in the deep, dark aromas: slightly bitter chocolate, licorice, backed up with salt caramel ice cream, a thrumming undercurrent of molasses, and that was just in the first sixty seconds. It let forth billowing fumes of anise, dark fruits – prunes, plums, blackberries, overripe cherries, raisins, to which were added (over some hours) sweet soy with just enough salt to add some character, faint citrus, smoke, leather and even a touch of vanilla.

As for the palate, man, I’m in heaven, because I just found another 1975 to add to the pantheon. That same growling, thick richness of the nose segued to the tongue with no pause, no hesitation and no detours. The strength was near perfect – it gave strength without sharpness, allowing all the flavours to march solidly across the stage and present themselves one after the other: licorice, vanilla, caramel, bags of fruits, a little saltiness, biscuits and cereal. The whole thing was warm and thick with dark flavours that never seemed to want to stop showing off and even the oak, which at first I thought started to take on an unhealthy dominance after some minutes (I was actually writing “Mozart just exited the scene and is replaced by Salieri!” before crossing it out), retreated into the background, chilled out, and was (to my relief) content to be a part of the troupe rather than a scene stealing hog. The exemplary and traditional Port Mourant profile finished long, slow, voluptuously and with chocolate, coffee grounds, some oak, vanilla, raisins and anise, and overall, my take was it was simply one of the Grand Old Men of the plantation and the still.

Of course, when it comes to Guyana, Enmore and Port Mourant are the stars of the show, boasting well-known and oft-analyzed profiles, and name recognition nearly off the charts. Versailles rums, good as they are, often live in their shadow. What this means for deep-diving rum nerds, is that the PM profile may be one of the best known of its kind, its variations endlessly dissected, the minutest deviations pondered over by PhD students in rumology. Here, I submit there’s no need — the rum is superlative. It’s one of the best of the independent Port Mourants rums in existence and shows how high the bar has been set not only by the rums listed above, but by itself. It’s a bottle hungering to be cracked, has a cork demanding to be popped…an ambrosia begging to be sampled, drunk, enjoyed and, damnit, shared.

As I unhurriedly went through this rum, leaving many others to await their turn another day, I thought of W. H. Davies, who wrote in “Leisure”

What is this life, if, full of care

We have no time to stand and stare?

Here we do need to stand and stare, I think: because rums like this need to be savoured, to evoke dreams of old days gone by; not hurried over, or guzzled quickly and moved away from as the next hot-snot new bottling comes on the scene. It rewards not only patience but slow appreciation, and about the only regrettable thing I can say about it is how rare it is, how unknown. For rum junkies in general and Port Mourant lovers in particular, it conjures memories, exhilaration and, at the end, perhaps even a little sadness. It’s simply that kind of experience, and I’m glad I managed to try it.

(90/100)

Other Notes

  • Rendsburger also has single cask bottlings of Barbados and Caroni, which I’ll get to sooner or later.
  • Sharp eyed readers will be amused at the bottle picture – I sure was, and compliments to that great guy Malte who traded me the sample: for the effort he put in, the rum itself and his sly sense of humour. The real bottle label is below.

Photo (c) Whyskyrific.com

Velier Port Mourant 1997-2012 15 YO Rum – Review

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Mar 212018
 

 

#499

Velier’s 1997 Port Mourant expression announces its presence with the sort of growling distant rumble of an approaching storm system, igniting emotions of awe and amazement (and maybe fear) in the unwary. It’s 65.7% of fast-moving badass, blasting into a tasting session with F5 force, flinging not just bags but whole truckloads of flavour into your face.

You think I’m making this up for effect, right? Nope. The nose, right from the start, even when just cracking the bottle, is ragingly powerful, shot through with lightning flashes of licorice, blueberries, blackberries, off-colour bananas, citrus, pineapple slices in syrup. And as if that wasn’t enough, it apparently decided to include sheeting rainstorms of anise, coffee, cinnamon, ginger, nutmeg…just because, y’know, they were there and it could. It was heavy, but not too much, and it made me think that while the ester-laden Savanna HERR or Hampdens and Worth Parks have similarly intense aromas (however unique to themselves), the darker heavier notes from Port Mourant definitely have their place as well.

Photo courtesy of Barrel Aged Mind

Physically tasting the rum is an experience in itself, largely because of its weight, its heft, and its tropical intensity – yet amazingly, it’s all controlled and well balanced. It’s hot-just-short-of-sharp, smooth, buttery, dark, licorice-y, caramel-y and coffee-like, and while you’re enjoying that, the additional notes of blackberries, unsweetened black tea, citrus and raisins (and more anise) descend like black clouds casting ominous shadows of oomph all over the labial landscape. The assembly of the vanilla, salt caramel, fruity spices and anise notes of the PM is really quite impressive, with no overarching bite of tannins to mar the experience – they were there, but unlike the El Dorado Rare Collection PM 1999, they kept their distance until the end. And even the finish held up well: it was long, dry, deep, with those heretofore reticent tannins finally making their presence felt,causing the fruits to recede, flowers to step back, and it all stays alive for a very, very long time.

Tropical ageing can’t be faulted when it produces a rum as good as this one. Balance is phenomenal, enjoyment off the scale, and it just doesn’t get much better than that. The endurance of the aromas and tastes hearkens back to the neverending-smell-story of the Skeldon 1973. It’s just about epic, and I mean that. Consider: I had a generous sample of this rum and played with it for some hours; I had dinner; had a bath, brushed my teeth; I went to bed; I woke up; did all the “three-S” morning ablutions, dressed, had coffee, and as I went out the door and got kissed by the wife, she frowned and asked me “What on earth have you been drinking?” Kissed me again. And then, after another sniff. – “And why the hell didn’t you share any?” I’ll drink a rum like that any day of the week. Maybe even twice.

(90/100)

Other notes

  • Outturn 1094 bottles. Wooden double pot still. Velier needs no introduction any more, right?
  • Compliments to Laurent Cuvier of Poussette fame, for his generous sharing of this gem among rums from the Lost Age of the Demeraras.
  • Two Danish squaddies of mine, Nico and Gregers, detailed their own experiences with the PM 1997 in the recent Velier PM Blowout.
  • The most detailed review of this I’ve ever seen is Barrel Aged Mind’s 2013 write up (sorry, German only). And if you want to know how far we’ve come, consider that a mere six years ago, he paid 118€ for it.

Postscript

It was instructive to note the reactions to the El Dorado Rare Collection (First Edition) reviews in general, and the Port Mourant 1999 in particular. Many people felt the ED PM took pride of place, variously calling it a flavour bomb of epic proportions, “huge”, “brutal” and “immense”. Clearly the Port Mourant rums have a cachet all their own in the lore of Demeraras; and if one disses them, one had better have good reasons why. Saying so ain’t enough, buddy – state your reasons and make your case, and it had better be a good one.

My rebuttal to why the El Dorado PM got the score it did from me is quite simply, this rum. If you ever manage to get it, try them together and reflect on the difference. Hopefully your mileage doesn’t vary too far from mine, but I honestly think the Velier PM 1997 is the superior product.

El Dorado Rare Collection – Port Mourant 1999-2015 16 YO PM

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Mar 192018
 

#498

By the time we get to the third Rare Collection rum issued by DDL to the market in early 2016, we have to move on from our preconceived notions of how these rums were issued: okay, so they booted Luca out and us rum junkies were pissed, but from a purely business perspective, perhaps we should have seen it coming. And anyway, the world didn’t come to an end, did it? Life continued, taxes got paid, rums got drunk, and civilization endured. Time to move on. It was surely nothing personal, just business, caro amico. Lo capisci, vero?

Which brings us to the Port Mourant 1999, which some say is a fifteen year old and I say is sixteen (just because of the years), bottled at ferocious 61.4% ABV, and deriving from the double wooden pot still which produces (along with the Enmore wooden Coffey still) what I think are the best Guyanese rums available. You’ll forgive me for mentioning that my hopes were high here. Especially since I never entirely got over my feeling that it cost too much, so for that price, I wanted it to be damned good.

For a sixteen year old (or fifteen, if others write-ups are to be taken) made from one of my favourite stills, I felt it was remarkably light and clear for a Port Mourant, and even this early in the assessment, dominated by the sharpness of tannins that had been left to go nuts by themselves for far too long. It was dry and leathery on the nose and, as for both the Enmore 1993 and particularly the Versailles 2002, my personal feeling was and remains that the oak had too much of an influence here – the rum equivalent of sucking on a lemon. Fortunately, this calmed down after a while and allowed other aromas to be sensed: lemon peel, raisins, pears, black cherries, an olive or three, cloves, freshly sawn lumber, a little brine, and lastly those dense, solid anise and licorice notes that basically danced with the oak and took over the show from there on forwards.

The copper coloured rum was surprisingly citrus-forward when tasted, a little sweet and quite dry on the first sip. Also musky, with leather and smoke and wooden tannins, very assertive, lots of oomph – it really needed some water to bring it back down to earth. With that added, the fruitiness came to the fore – tart green apples, cherries, pears, red guavas, raisins, plus of course the solid notes of licorice. It really was a bit too much though – too sharp and too tannic, and here I truly felt that it could have been toned down a shade and provided a better result. The finish, though – long, warm, dry, redolent of licorice, hot black unsweetened tea and lighter fruity nuances – was quite good, for all of the concussive nature of what went before.

Looking at The PM 1999 in conjunction with the other two, I’d suggest this was not one of my all-time favourite expressions from the still…the ever-present oakiness was something of a downer, and the lack of real depth, that aridity and bite, kind of derailed the experience, in spite of the redeeming fruitiness and intense heat that normally would earn my favour. I can’t entirely dismiss it as a lesser effort, or even a failure, because it isn’t, not really – too much still went right (the intensity gave as much as it took away). It’s just that if DDL wanted to own the Demeraras, they dropped the ball with this one. Partly that’s because the Port Mourant and Enmore profiles are so well known and endlessly revisited by all and sundry, so deficiencies are more clearly (and more quickly) noted and argued over; and the real stars shine right from the get-go, and are known. But for me it’s also partly because there’s better out there and in fine, I guess I just have to wait until the next releases come my way, because for its price, this is not one of the better PMs in the rumiverse. I wish it were otherwise, but it just isn’t.

(83/100)

Summing up the First Release of the Rare Collection

Overall, I think that DDL — in this First Release — captured the spirit of the Velier Demeraras quite well without entirely ascending to their quality. Yet for all that qualification, against the indie competition they hold up well, and if they are batting against a behemoth, well, I call that teething pains.

Keep in mind that not all the Velier’s were stratospheric scorers like the UF30E, the Skeldon 1973 or the PM 1972 and PM 1974: there were variations in quality and assessment even for this company. But perhaps more than any other currently fashionable independent bottler, or the ones that preceded it, Velier placed full proof Demeraras squarely on the map by issuing as many as they did, with many of them being singular deep dives into tiny Guyanese marques nobody else ever bothered with, like Blairmont, LBI, Albion. Which is not a niche I see DDL wanting to explore yet, to our detriment.

What this situation created for DDL was a conceptual competitor for their own single barrel or full proof rum lines like the Rares, which perhaps nobody could have lived up to right off the bat. Yet I submit that Serge’s glowing review of the VSG (90 points) and the FatRumPirate’s satisfaction with the Enmore (5 stars out of 5), as well as my own reviews of the three, gave DDL all the street cred it needed as an inheritor of the Demerara full proof lines. Say what you will, they’re good rums. DDL has shown they can do it. Perhaps they’re lacking only the global mindshare to sell better, perhaps a more stringent quality review…and maybe for the halcyon memories of the Demeraras Velier made before to fade a little in people’s fond remembrances.

Reading around, it’s instructive to see how popular the El Dorado series is, with what genuine anticipation the Rares were awaited, even when prematurely announced. People might have been miffed at DDL’s strategy and the relatively high prices, but they were willing to cut DDL a huge break…and for evidence of that, think about this: when was the last time you saw so many reviewers review all three of a new rums’ issue, all within months of them coming out? Aside from the current Foursquare and Velier releases, that was well-nigh unprecedented.

And if, as has been bruited about, the second release is better than the first, then while we may no longer be living in a Golden Age of full proof Demeraras, well, perhaps we’re living in a highly burnished Silver one which may with luck become aurus in its own good time. We can certainly hope that this will turn out to be the case. In which case both DDL and the buying public will be well served.

Lastly, for some perspectives on the PM 1999 from the other writers out there: all the big guns have written about it by now so….

  • WhiskyFun scored it 82, remarking on its oak-forward nature
  • RumCorner felt it was only worth 79
  • Barrel Aged Mind rated it at 82, and called it “burned”, suggesting the use of charred casks may have been partly responsible.
  • The Fat Rum Pirate called it “a big flavourful menace” and gave it 3.5 stars out of 5
  • The RumShopBoy gave it 54/100, which could roughly equate to around 80-82 points on a Parker scale, and thought it could have been issued at a lower ABV. He really didn’t like the price.
  • Cyril of DuRhum also weighed in with a dismissive 83 points, thinking that something was missing and it was bitter, with less balance.

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)

Renegade 2003 Port Mourant 6 Year Old Rum – Review

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Aug 102017
 

#382

Renegade rums continue to hold a peculiar sort of fascination for me, because they were the first rums made by any outfit other than the big island producers or major corporations with which I came into contact. They made it into Canada just as I was starting my rum scribbles, and were the only ones I saw for many years. Given our current familiarity with unadulterated rums made by independents, and adding to that something of a nostalgia factor, perhaps this Port Mourant succeeds better than it should, but I guess by the end of this review you can decide for yourself.

The bio of the company that got posted earlier this week provides most of the details of Renegade itself, so I won’t rehash them here. This rum adheres to all the usual markers of the range: distilled in 2003, bottled in 2009 at the standard 46%, sourced from casks of juice from DDL’s Port Mourant wooden still (which raises certain expectations, naturally enough), and there’s that finish in Temperanillo casks for a few months (for the curious, Temperanillo is a rather full bodied red wine made from blue-black grapes in Spain). Also, and this is important, what we have here is not a single cask bottling, but many casks married together as part of Renegade’s production philosophy, and that’s is why the outturn is 6,650 bottles, and why, just maybe, you might still be able to get one with some judicious rumhounding.

And I think that would be a good thing, because this was a rum that channeled the spirit of the Port Mourant profile without entirely bowing to it, and provided an interesting twist on a well-known rum marque. That’s no idle fancy of mine either: when I nosed it for the first time I was looking for some of those deep woody, fruity and anise notes – none appeared. In fact the first aromas were of glue, rubber, brine, lemon-pepper…and beef stock (no, really). Then came the olives, gherkins in vinegar and more brine, leather and smoke, coffee grounds, some vague caramels, pencil shavings, vanilla, oak…but where was the fruity stuff? I mean, it was good, it was intriguing, it had character, but it did depart from the norm, too, and not everyone will like that.

Photo (c) Master Quill

The taste of the pale-yellow rum was also quite engaging: it was clear and clean, quite dry, and seemed stronger than it actually was (perhaps because it was so relatively young, or because it presented as ‘light’ – again, not what one would normally associate with a PM). Initial tastes were of fruit – white guavas, green apples, anjou pears and papaya, plus a tiny twist of lemon – before other background flavours emerged, mostly leather, smoke, pencil shavings, musty hay, cardboard and vanilla. With water some more fruit crept out, nothing specific (maybe a grape or two), and the impression I was left with was more brandy than rum. Frankly, this did not resemble a Port Mourant at all. A note should also be made of a sort of minerally, ashy thing going on throughout, faint but noticeable and thankfully it was too feeble to derail the overall experience. The finish, though oddly short, was excellent – warm, easy, with citrus and raisins, some very weak molasses, and (finally!!) a flirt of licorice.

The profile as described above is exactly why I’ve always scratched my head about Renegade. I believed then (and now) that their finishing philosophy was hit-or-miss and sometimes detracted from what I felt would be an exceptional rum if left to its own devices. I imagine Mr. Reynier would disagree since this departure from the norm was exactly what he was after, and indeed, there were aspects of the overall experience here that proved his point – this rum may have originated from a set of PM barrels as modified by Temperanillo finishing, but what went into the bottles at the other end was a fascinating synthesis that might be difficult to define or even identify as a PM rum. Which is both a rum geek’s attraction and a newbie’s despite.

On balance, I liked it a lot for its originality and daring, perhaps not so much for the final assembly and integration — a little more ageing might have done well, maybe a little less tinkering. Still, the wine finish, however polarizing, was worn with panache and verve, and if the rum ran headlong into the wall in its desire to show off new ways to present old workhorses, well, y’know, I can respect that – especially since the rum as tasted wasn’t half bad to me. It may have lacked the dark brooding Port Mourant cask-strength menace to which Velier accustomed us, it may be a rum made by and for whisky makers…but I honestly believe that it was too well made to ignore entirely. Then and now.

(84.5/100)

Other notes

Alex over at Master Quill, who hails from somewhat more of a whisky background than I do, knowing my liking for the brand, very kindly sent me the sample, which in turn he did not like as much as I did. His review is definitely worth a look.

 

Velier Port Mourant 1975 32 Year Old Full Proof Demerara Rum – Review

 1 Response »
Jun 262017
 

#375

Velier rums have now become so famous that new editions and collaborations disappear from the shelves fifteen minutes before they go on sale, and the “classic” editions from the Age of the Demeraras are all but impossible to find at all. Still, keeping one’s twitchy ears and long nose alert does in fact get you somewhere in the end, which is why, after a long drought of the company’s rums in my battered notebook (if you discount the legendary Caputo 1973), I managed to pick up this little gem and am pleased to report that it conforms to all the standards that made Velier the poster child for independent bottlers. It’s one of the better Port Mourant variations out there (although not the best – that honour, for me, still belongs to the Velier PM 1974, the Norse Cask 1975, with the Batch 1 Rum Nation 1995 Rare PM running a close third), and drinking it makes me wistful, even nostalgic, about all those magical rums which are getting rarer by the day and which speak to times of excellence now gone by.

And how could I not be? I mean, just look at the bare statistics. Guyanese rum, check. Full proof, check – it’s 56.7%. Massively old, double-check…the thing is 32 years old, distilled in May 1975 (a very good year) and bottled in March 2008 (my eyes are already misting over), from three barrels which gave out a measly 518 bottles. The only curious thing about it is the maturation which was done both in Guyana and Great Britain, but with no details on how long in each. And a mahogany hue which, knowing how Luca does things, I’m going to say was a result of all that king-sized ageing. All this comes together in a microclimate of old-school badass that may just be a characteristic of these geriatric products.

How did it smell? Pretty damned good. Heavy and spiced. A vein of caramel salty-sweetness ran hotly through the fierce dark of the standard PM profile, lending a blade of distinction to the whole. The first aromas were of anise and wood chips, tannins, leather, orange marmalade. The wood may have been a bit much, and obscured what came later – herbs and molasses, raisins, raw untreated honey from the comb, with a bit of brooding tar behind the whole thing. Lightness and clarity were not part of the program here, tannins and licorice were, perhaps too much, yet there’s nothing here I would tell you failed in any way, and certainly nothing I would advise you to steer clear of.

On the taste, the anise confidently rammed itself to the fore, plus a bunch of oak tannins that were fortunately kept in check (a smidgen more would have not been to the PM’s advantage, I thought). There were warm, heavy tastes of brown sugar vanilla, caramel, bananas, and then a majestic procession of fruitiness stomped along by – raisins, prunes, blackberries, dark cherries, accompanied by nougat, avocado and salt, orange peel and white chocolate. All the tastes I like in my Demerara rums were on display, and with a warmth and power conveyed by the 56.7% that no 40% PM could ever hope to match, undone only – and ever so slightly – by the oaken tannins, which even carried over to the finish. Fortunately, the anise and warmer raisins and salt caramel came along for their curtain call as well, so overall, all I can say is this is a hell of a rum, long lasting, tasty and no slouch at all. Frankly, I believe that this was the rum DDL should have been aiming for with its 1980 and 1986 25 year old rums.

So, how does it rate in the pantheon of the great Demeraras from the Age? Well, I think the oak and licorice, though restrained, may be somewhat too aggressive (though not entirely dominant), and they edge out subtler, deeper flavours which can be tasted but not fully appreciated to their maximum potential – the balance is a bit off. This is not a disqualification in any sense of the word, the rum is too well made for that; and in any case, such flavours are somewhat of a defining characteristic of the still, so anyone buying a PM would already know of it – but for those who like a more coherent assembly, it’s best to be aware of the matter.

Just consider the swirling maelstrom of cool, of near-awe, that surrounds this product, not just for its provenance, or its age, but for lustre it brings to the entire Age’s amazing reputation. It’s a rum to bring tears to the eyes, because we will not see its like again, in these times of increasing participation by the indies, and the <30 year aged output. Who would, or could, buy such a rum anyway, at the price it fetches nowadays (I saw one on retail for €2000 last week)?

At this stage in the state of the rumworld, I think we should just accept that we can no longer expect to be able to source full bottles those original monsters with which the giants of the subculture made their bones. Anyone who has one of these is holding on to it for resale or for judicious sharing among the hard core rum chums who have pictures of every Velier bottle ever made hanging on walls where the Lamborghini Countach or Pamela Anderson was once posted. You can sort of understand why. They are all a cut above the ordinary and this one is no exception. In its own way, it’s great. And even if it does not ascend to the stratosphere the way I felt the 1974 did, then by God you will say its name when you taste it, and all your squaddies will doff their hats and bow twice. It’s simply that kind of experience.

(89/100)

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

 2 Responses »
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).

Berry Bros. & Rudd 1975 Demerara Rum

 No Responses »
Nov 272016
 

Rumaniacs Review 026 | 0426

While the 1975 30-year old rum issued by Berry Bros isn’t actually one of their “Exceptional Cask” series, it remains one in all but name and is one of the best of the Demeraras coming out of the 1970s, taking its place in my estimation somewhere in between the Norse Cask 1975 and the Cadenhead 1975, maybe a shade behind the Velier PM 1974 and the Bristol Spirits PM 1980. It could have been even better, I think, if it had been a tad stronger, but that in no way makes it a lesser rum, because for its proof (46%) and its profile (Port Mourant), it’s quite a wonderful rum.

Colour – dark amber-red

Strength – 46%

Nose – Smooth, heavenly notes of licorice and wax, some well polished wooden furniture, molasses and burnt brown sugar. It gets deeper as it rests, more pungent and well rounded, adding some oak, leather, sawdust and deep dark fruitiness. These then give way to cinnamon, nutmeg, cherries and coffee grounds in a lovely, well-integrated series of smell that makes re-sniffing almost mandatory.

Palate – 46% is not problem and makes it very approachable by anyone who doesn’t like cask strength rums (which may have been the point). Strong and heated attack, slightly sweet, more licorice, vanilla, breakfast spices, molasses-soaked brown sugar, tied together with sharper citrus and fruity notes…half-ripe mangoes or guavas, just tart enough to influence the taste without overwhelming it. With water there’s some ripe sultanas and butterscotch to round things off.

Finish – reasonably long and spicy; those grapes are back, some white guavas, licorice and toffee, brown sugar, a flirt of vanilla. Not the most complex endgame, just a very good one.

Thoughts – It’s a firm and very tasty rum of excellent balance and complexity – it doesn’t try for overkill. What it does do is present a great series of flavours in serene majesty, one after the other, showcasing all the well-known elements of one of the most famous stills in the world. Any maker would have been proud to put this out the door.

(89.5/100)

NB – other Rumaniacs’ reviews of this rum can be found here. Here’s my original review from 2013, for those who’re interested.

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