Rhum Fantasia – The Lone Caner

Caves do Barrocão Rhum Fantasia (Portugal)(1970s)

Feb 062024

Photo (c) Whisky Auctioneer

Rumaniacs Review R-162 | #1055

Fantasias as a class of rum have pretty much faded from public view, only resurrected periodically in retrospectives like this one – these days spiced rums and spirit liqueurs hog attention and wallets. Yet they were popular, once, mostly in Europe around the 1950s to 1970s. By the eighties the style had started to diminish in popularity and the rise of standards and production regulation at a country- or regional level, as well as the emergence of a “pure” rum culture probably caused is eventual demise…though not it’s complete extinction..

What Fantasia rums were, was an evolution of the “Inlander” or domestic rhums of Germany and eastern Europe, also called verschnitt: Stroh, Tuzemak, Badel Domaci, Maraska and Casino 50° are its inheritors. Originally it was cheap or neutral alcohol – often from beets – that was then added to: sometimes that addition was high ester Jamaican rums like DOKs, at others it was herbs and spices or infusions that gave it a local touch. It was always meant to be a sort of digestif, and this was why many of them were noted as being liqueurs. Italy was famed for them and indeed the first ones I ever found were from there, made by companies like Antoniazzi, Pagliarini, Tocini and Masera, who almost nobody now recalls.

As with those, not much is known about the company that made this one, except that it hails from west-central Portugal south of Porto; it was a wine wholesesaler and importer that also dealt in brandies and sparkling wines, and the “manufacture of prepared and unprepared spirits” (the Portuguese term is Aguardentes preparadas / não preparadas – fabricantes for those who want to try a better translation than my evidently wobbly one here). As far as I can tell, the company, which had a history dating back to the post-war years, eventually filed for insolvency in 2012 and was completely liquidated in 2023.

Nose – No surprise: wispy and faint, and quite thin. Apricots and cherries in syrup, Ripe peaches and the tartness of unripe fleshy fruits. Cherry syrup and myrtle, rosemary. White wine, green grapes, toffee and some vanilla. A touch of apple cider and lemon pie.

Palate – Sweet, but with an edge. Ripe apples and riper mangoes, plus those cherries in syrup again, which if I recall those first Italian fantasias from the 1950s I tried so many years ago, was something of a characteristic for them too. A nice hint of brine, olives and hot black tea; vanilla zest and some ice cream is about all.

Finish – Sweet, light, bland; vanilla and light pears, a touch of salt.

Thoughts – Such a mixed bag of various tastes and aromas, that it comes out as indeterminate, and the additions are clear: no barrel ever imparted flavours such as these, although there is a tinge of “ruminess” coiling about the whole thing, so it’s not completely bad. Still, even at 40%, discerning a real profile is an effort in concentration: at end, what we conclude is that it really is mostly like flavoured rum-like ethanol and sugar water, without enough of a body or character to make a coherent statement for today’s rum enthusiasts. We buy it more for history and curiosity, not for sharing or showing off.

(75/100) ⭐⭐½

Other notes

The term “corado artificialmente” on the label means “artificially coloured”
The rhum was bought at auction – the 1970s era dates from the listing – and shared with me by ex-rumista, wrestling enthusiast and good friend, Nicolai, so thanks to the man for the assist.

Antoniazzi Jamaican Rum (1970s)

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Mar 202022

Rumanicas Review R-133 | 0892

There was a lot of rum floating around Italy in the post-WW2 years, but not all of it was “real” rum; much was doctored miscellaneous plonk based on neutral alcohol. I tried some a few times, but a brief foursome with a trio of Italian Rum Fantasias from the 1950s, carelessly indulged in back when I was young and irresponsible, left me, as all such things do, with little beyond guilt, a headache and a desperate need for water. Even way back then — when I knew less but thought I knew more — I was less than impressed with what those alcoholic drinks had to offer. I’m unsure whether this rum qualifies as one such, but it conforms to the type enough that mention at least has to be made.

The company of the Antoniazzi Brothers operated out of the small northeast-Italian town of Conegliano, in the county of Treviso. Initially my researches showed they were in existence in the 1950s, which suggests they were formed in the post war years as spirits merchants. But it became clear that not only had they been active in 1926 as grappa makers – the region is famous for the product, so that makes sense – but a document from 1950 shows on the letterhead that they had been founded in 1881. Who the founder was, who the sons were and the detailed history of the company will have to wait for a more persevering sleuth.

Still, here’s what we can surmise: they probably started as minor spirits dealers, specialising in grappa and expanded into brandies and cognacs. In the 1950s onwards, as Italy recovered from the second World War, they experimented with Fantasias and liqueurs and other flavoured spirits, and by the 1970s their stable had grown quite substantially: under their own house label, they released rum, amaretto, brandy, sambuca, liqueurs, gin, scotch, whiskey, grappa, anise and who knows what else. By the turn of the century, the company had all but vanished and nowadays the name “Antoniazzi” leads to legal firms, financial services houses, and various other dead ends…but no spirits broker, merchant, wine dealer or distiller. From what others told me, the spirits company folded by the 1980s.

Colour – Straw yellow

Strength – 42%

Nose – Very light and floral, with bags of easy-going ripe white fruits; not tart precisely, or overly acidic; more creamy and noses like an amalgam of unsweetened yoghurt, almonds, valla essence and white chocolate. There’s also icing sugar and a cheesecake with some lemon peel, with a fair bit of vanilla becoming more overpowering the longer the rum stays open.

Palate – Floral and herbal notes predominate, and the rum turns oddly dry when tasted, accompanied by a quick sharp twitch of heat. Tastes mostly of old oranges and bananas beginning to go, plus vanilla, lemon flavoured cheesecake, yoghurt, Philly cheese and the vague heavy bitterness of salt butter on over-toasted black bread.

Finish – Nice, flavourful and surprisingly extended, just not much there aside from some faint hints of key lime pie, guavas, green tea and flambeed bananas. And, of course, more vanilla.

Thoughts – It starts well, but overall there’s not much to the experience after a few minutes. Whatever Jamaican-ness was in here has long since gone leaving only memories, because funk is mostly absent and it actually has the light and crisp flowery aromatic notes that resemble an agricole. The New Jamaicans were far in the future when this thing was made, yet even so, this golden oldie isn’t entirely a write off like so many others from the era.

(82/100) ⭐⭐⭐½

Other Notes

2024 Video Recap here.
Hat tip to Luca Gargano and Fabio Rossi, and a huge thank you to Pietro Caputo – these gentlemen were invaluable in providing information about the Antoniazzi history.
Hydrometer gauged this as 40.1% ABV which equates to about 7-8g/L of adulteration. Not much, but something is there.
Source estate unknown, still unknown, ageing unknown

“Fantasias”

Rhum Fantasias were to be found in the 1950s through the 1970s as the Italian versions of Vershnitt or Inlander (domestic) rums such as had been popular in Germany in the 1800s and early 1900s (they may have existed earlier, but I never found any). This class of spirits remains a brisk seller in eastern Europe: Tuzemak, Casino 50º and Badel Domaci, as well as today’s flavoured spirits, are the style’s modern inheritors. They were mostly neutral alcohol – vodka, to some – to which some level of infusion, flavouring or spices were added to give it a pleasant taste. To the modern drinker they would be considered weak, insipid, over-flavoured, over-sugared, and lacking any kind of rum character altogether. Fifty years ago when most people didn’t even know about the French islands’ rums, Jamaica and Barbados were the epitome of ‘exotic’ and Bacardi ruled with a light-rum-mailed first, they were much more popular.

Three Italian Rhum Fantasias

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Mar 192014

These three rums are aged curiosities. There’s one from the 60s, and two from the 70s. Information on their origins is maddeningly obscure. The labels are crap, and the corks aged and faded and cracked by decades of rough handling. There’s never been a review of any that I was able to find, and their makers are likely long gone. Yet these three bottles exist, and if for no reason than their history, I review them here, make what remarks I can, score them as best I’m able.

Italy in these days is no stranger to rums, of course. Fabio Rossi of Rum Nation is the name that springs immediately to mind, and Campari recently bought the brands of Appleton and Coruba. Yet in rum’s heydey of the forties and fifties, there were many small outfits that matured their own stocks and brought out limited craft spirits to tempt the palates of those living La Dolce Vita. Some of these were real spirits of the kind we know and enjoy today, but many were what were called “Fantasy rums” – products made from caramel syrup with industrial alcohol, to which various herbs and spices (and in other cases young Jamaican rums), were then added. They were used for baking additives, pastries, or even as digestifs, not so much as sipping rums. They certainly don’t taste like molasses based products.

This to many purists, and according to modern EU rules, disqualifies them from being called rums, and they share similar DNA, then, with Tanduay, Stroh and Mekhong – they edge close to the line without ever quite stepping over it. As before with those examples, I’ll call them rums just because they’re labelled that way and to give them a home.

Anyway, knowing all this, what are they like?

#489a
Rhum Fantasia “Stravecchio” Masera 1974
Bottled by Seveso Milan
Amber coloured, 40%

Nose: Much more of a rum profile than the other two. caramel, brown sugar, peaches and apricots – nice. Soft on the nose, very easy going, with hints of vanilla

Palate: Pleasant and gentle on the tongue, no real spice going on here: medium bodied, a little dry. Vanilla comes out punching, without being overwhelming. Caramel and burnt sugar dominate the taste at the beginning, and then give way to peanut brittle. A shade salty, even buttery, with a pleasant background of walnuts and crushed almonds

Finish: Short. Doesn’t want to piss you off. Toffee and nuts on the close, without lasting long enough to make an impression.

Final score: 80/100

#489b
Tocini Fantasia Rhum 1976
Bottled by Tocini Company
Brown black with ruby tints, 40%

Nose: Slightly sharp, heavy on red/black grape wine; tons of fruit aromas – prunes, blackberries. Reminds me a lot of grappa. Some chocolate, apples, apricots. Licorice comes through after it opens up. Pretty good sniffer, nice and rich.

Palate: Reasonably smooth to taste, a little spicy, not much – medium bodied rum (really love the colour). Loads of licorice – may be too much for some. Back end notes of vanilla and some blackberries, but they’re subtle against the black stuff, which doggedly holds on as if scared to let go.

Finish: Pleasant enough, once the licorice fades out. A bit rough and then stays for a long goodbye, with vanilla and brown sugar notes making a belated appearance.

Final Score: 82/100

#489c
Pagliarini Rhum Fantasia from the 1960s
Bottled by Pagliarini Distillery, Municipality of Romani di Lombardo
Dark ruby red, 40%

Nose: Thin, striking nose of red cherries, red grapes, and somewhat herbal, like freshly mown wet grass. No real rum profile here: would rate it higher if it had more oomph. Really taste the additional flavourings…pomegranates, some ripe oranges, more cherries, sorrel.

Palate: Soft and round on the tongue, provides comfort without anger. That redness reminds me of sorrel, and so does the taste: plus added notes of fennel, rosemary, cherry syrup. Damn but this is sweet, and not with brown sugar notes either – in fact, this has the least “rum-like” profile of the three. It’s a bit too much sugar: no driness or ageing evident here, and that sinks it for me.

Finish: will o’ the wisp, disappears the moment you look for it, much like the Cheshire Cat; though, like that feline’s grin, it retains a smile of sweet cherry syrup and rosemary to see you on your way home. Blink and you’ll miss it.

Final Score: 79/100

***

At end, it’s unlikely these rums will be easily acquired or even sought after – I may actually have bought among the last bottles extant (and given their shabby state when they arrived, that wouldn’t surprise me). They have been overtaken by other spirits that taste similar and don’t call themselves rum. It’s likely that I paid the price I did because of their age and rarity, which is fine ‘cause I’m interested in the subject and was curious — but if you’re a fanatic about these matters and prefer a more traditional rum profile, I’d suggest you only try any Fantasias that cross your path if you can get them for free. It’s an expensive indulgence any other way, especially if they’re as old as these, and you may not like them much.

Unless of course you’re baking with them, in which case, avanti!

***

Closing note: Thanks to Luca Gargano of Velier, Cyril of DuRhum and Fabio Rossi of Rum Nation, who very kindly provided background information I used to write this article.