Rum Nation Small Batch Collection – Diamond 2005 11 Year Old – Review

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Dec 182016
 

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#327

What a change just a few years have wrought. Back in 2009-2010, cask strength rums were hardly on the horizon, “full proof” drinks were primarily Renegade at 46% with a few dust-gatherers from independent bottlers like Secret Treasures, Cadenhead, Berry Bros., or Samaroli making exactly zero waves in North America, and Velier’s superlative rums issued almost a decade earlier known to few outside Italy.  Rum Nation took two years to sell a pair of 1974 and a 1975 25 year old Jamaican rums bottled at 45%….and they were around since 1999!

As 2016 comes to a close, observe the continental drift of the landscape: Velier is the mastodon of the full proofs, DDL released its Rares in February, Foursquare and Mount Gay are both issuing powerful and new versions of their old stalwarts, the Jamaicans are undergoing a rennaissance of old estate marques, and previously unremarked and unknown independent bottlers (some new, some not so new) are all clamouring for your attention.  Companies like Compagnie des Indes, Ekte, L’Espirit, Kill Devil and others are the vanguard, and more are coming.  Even the regular, tried-and-true makers whose names we grew up with, are amping up their rums to 42-43% more often.

rn-sbrr-diamond-2005-2In between all of these companies is Rum Nation, that Italian outfit run by Fabio Rossi, whose products I’ve been watching and writing about since 2011, when I bought almost their entire 2010 release line at once.  They’ve been making rums since the 1990s (like the two Jamaicans noted above), and over the past three years have attracted equal parts admiration and derision, depending on who’s doing the talking – it’s almost always the matter of additives to their rums; it should be observed that at the top end, it’s not usually the case, like with the 23-26 year old Jamaicans and Demeraras which remain among the best rums of their kind available.

The Small Batch Rare Rums Collection is Fabio’s last old stocks of Demerara rum, and has been on the drawing boards, so to speak, for quite some time – as DDL and Velier showed us with their own Rares, the decision to issue a rum can be made more than a year in advance of the actual first sales, what with all the bureaucratic hoops and logistics a bottler has to go through to bring the vision  to market. Anyway – the Diamond I’m writing about today, the youngest of the three, was from the 1st Batch and is RN’s own foray into the cask-strength market, issued at a rough and ready 58.6%, distilled in 2005 from the double column metal coffey still, and bottled in 2016…the outturn was/is 473 bottles, the presentation of which are the same RN style, but with cardboard tube enclosures, simpler and perhaps more informative labels to go along with them – and which, as always, have the postage stamp motif which has become almost a hallmark of Fabio’s (he used to be a collector in his youth, as I was). And no, no additives as far as I’m aware.

If you’ve been bored to tears by all this set-the-stage introductory material, your immediate and impatient question at the top was most likely, well, how good was the thing? .

All in all, it wasn’t bad – what set it lower on the podium than some others is probably the ageing, which I suspect was not fully tropical (Fabio still has to get back to me on that one but bearing in mind past products, it’s a good bet) and therefore not all the rougher edges had time to be fully integrated with and mellowed by the oak barrels in which it had been aged. It smelled light, with initial easy-to-spot caramel, white toblerone, vanilla and toffee, leavened with some watery fruit (green pears and watermelons), cloves, cumin, marzipan, before settling down to emit some odd background notes of black pepper, sawdust, grapes, raisins, fleshier stoned fruits, bubble gum and a soda pop…maybe pepsi, or 7-up.  Not entirely my thing – it was a bit sharp and raw, needed some snap and firmness to make the point more distinct, and the synthesis could have been better.

Diamond rums, of course, have been among my favourites for a while (comparisons with Velier are unavoidable) and what they lack in the fierce pungent originality of the rums from the wooden stills they regain in blending and ageing skill.  Some of that was evident when tasting the amber coloured rum – it started off hot, lunging out of the gate with first tastes of cocoa and light coffee, vanilla, some brine, some sweet (good balance there, not too much of either), and a muted explosion of fruits.  It was quite a bit lighter in mouthfeel than the PM and Enmore tasted right alongside, which some might mark down because it presents as thin, but to me there’s a world of difference between the two terms – the Doorley’s or an underproof 37.5% rum is thin; well made agricoles are light. So here I think that lightness has to be taken together with the crisp intensity of the tastes that come through, because no scrawny, spavined, rice-eating street cur of a rum could provide this much.  There were peaches, apricots, blackberries, cherries, bonbons and caramel sweets, and with water, all that plus some licorice under tight control, and a light woodsy backdrop melding somewhat uneasily with the whole…and a long, slow finish that provided closing notes of licorice, sweets, more fruits (nothing too citrusy or tart here) and, surprisingly enough, a coffee cake with loads of whipped cream.

All this taken into account, was the youngest rum the best of the three or not?

Well…no.  I found it somewhat austere, to be honest, a few clear notes coming together with the quiet, restrained sadness of a precise Chopin nocturne or a flute sonata by Debussy, and less of the passionate emotional fire of Beethoven, Verdi, Puccini or Berlioz that almost epitomizes the Guyanese rums when made at the peak of their potential.  It requires some more taming, I think, even dialling down — compared with its siblings and a bunch of other Demeraras I tried alongside it, it feels unfinished, like it needed some more ageing to come into its full glory.  Whatever.  It’s still a very tasty tot, and as long as you take what I said about lightness versus thinness alongside the strength and price and tasting notes together, I don’t think you’ll be too disappointed if you do end up spring for it.

(86/100)

Compagnie des Indes Enmore 1988 27 Year Old Rum – Review

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Dec 112016
 

cdi-enmore-27-yo-1

Single word summary – superlative.

#325

Compagnie des Indes burst in the scene in late 2014, which may be a rather melodramatic turn of phrase, but quite apt. The first of their line that I tried was the Cuban 1998 15 year old, which enthused me about the company immensely, and as the years moved on I’ve sampled up and down the range, from the less than stellar blends, to an Indonesian and a Fijian, and to more standard Jamaicans (with more coming). In all that time they have rarely made a bad rum, and if they eschew the tropical ageing regime and wild inventiveness that characterizes Velier’s Caribbean rums, that doesn’t mean they aren’t in their own way widening the path that Velier built and coming up with some amazing products of their own.

Nowhere is that more evident than in this magnificent 27 year old Guyanese rum, issued at a tonsil-wobbling 52.7%  – it is without a doubt the most Velier-like rum never issued by Velier, and given the difference in owner’s philosophy behind it, a stunning achievement by any standard, a wonderful rum, and one of the best from Enmore I’ve ever had.  One can only shed a tear and rend one’s beard and ask despairingly of the rum gods why the Danes were so clever and so fortunate as to have this 224-bottle outturn made especially for them, because that’s the only place you’re going to get one.

cdi-enmore-27-yo-2Right off the bat, I was impressed when I poured the copper-brown rum into the glass.  I mean, wow!  It was redolent from ten paces, deep and rich and dark and evincing all the hallmarks of a great Demerara rum: initial – and one could almost say boilerplate – aromas of cinnamon, vanilla, brown sugar, caramel and coffee started things off, boiling fiercely out of the glass and around the small room like it was practicing aromatherapy without a license. And then other flavours, firm and distinct and freely distributed as exclamation points in a Ludlum thriller, came out to back up the brass band – some licorice, petrol, wax, furniture polish, acetone, all well controlled (sometimes they get ahead of themselves in an aged Enmore or Port Mourant rum, but here they were in perfect harmony)

And the palate, man, just delicious. Not soft or gentle, not something tamed and easy-going for the unadventurous, but really hefty and strong, making its point with force but without ever crossing over the line into savage. When you drink this, you know you’re drinking a rum, y’know? because no attempt was made to dial things down. The waxy, car-engine notes subsided, allowing olives, brine and black pepper to begin the attack on the tongue, which displayed a medium body in texture.  More licorice and cinnamon followed, and yes, there was the vanilla, the toffee, plus more coffee, red grapes, peaches, a squeeze of lemon rind. And at the end there as some dry in there, a sly sherry influence, winey and sweet and salty at the same time, very nicely integrated into the proceedings. Even the finish didn’t disappoint, being just on the hot side, long lasting to a fault, presenting closing tastes of coffee, nougat, more fruits, and a last series of nutmeg and cinnamon and anise notes.

This is a really well made, enormously satisfying rum from Guyana and does credit to the Enmore estate. Luca might champion in-situ tropical ageing, Fabio a sort of amalgam of both tropical and European, while Florent goes the European-only-ageing route…but how can you argue with the results when after twenty seven years you get something like this?  It was the coolest thing to come out of wood since, I don’t know…a flute, a bar stool, a boat…stuff like that.

Anyway, closing up the shop, I have to admit that there’s just something about Florent and his rums I appreciate.  The other members of my pantheon (Luca, Fabio, Sylvano) are from other planes of existence. Fabio is a cheerful instrument of cosmic convergence, while Luca is a visitor to our plane from a superior universe that only exists in the imagination, with Sylvano being one of the benevolent old Star Trek Preservers that have moved on.  But Florent?  He’s a mortal straining for excellence with the tools he has…which he uses to sometimes achieve the extraordinary. Here, I think he made it.  He really did.

(91/100)

Other notes

  • Cask MEC27
  • The company bio makes mention of why the Danes got the cask strength rums and the rest of the world didn’t, but in the 2016 release season, CDI did start issuing cask strength rums for other than Denmark.
  • Aged November 1988 – April 2016
  • I tag it as an Enmore wooden coffey still but the truth is that in 1988 the Versailles single wooden pot still was in residence at the Enmore estate as well, and the name of the estate and the still often get mixed up if the barrel is not labelled right.  Here, the taste profile suggests it is indeed the Enmore column still.

Velier Enmore 1987 13 Year Old Rum – Review

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Nov 222016
 

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Among the first Velier Demerara rums, eclipsed by its better-made brothers in the years that followed

#319

It’s become almost a game to ferret out the initial issuings of rums made by companies whose names are made famous by the passing of time. Back in 2000, who had ever heard of Velier outside of Italy?  Yet even then, the company was forging into the future by issuing rums defiantly called full proof, although there could have been few who were entirely sure what the term meant. 40% ruled the roost, “cask strength” was for whiskies, and only the occasional Demerara rum from an independent bottler was to be seen anywhere, usually tucked away on a liquor shop’s dusty back shelves, almost with an air of embarrassment.

velier-enmore-1987-2The Velier-imported, Breitenstein-bottled Enmore 1987 full proof rum may have the distinction of being one of the very first of the Demerara rums Velier ever slapped its label on – certainly my master list in the company biography has few from Guyana issued prior to that.  That might account for how at odds this rum tastes from other more familiar Enmores, and how strange it feels in comparison.

Consider: the nose opened with some brief petrol smells, which dissipated rapidly.  Then came pears and green apples, and creamed green peas, again gone in a flash. It was light and sweet in comparison to the other Enmores from Silver Seal and CDI I was sampling alongside it, and I dunno, it didn’t really work for me.  Later aromas of cake batter dusted with icing sugar, caramel and toffee, cinnamon and some faint bitter chocolate were about all I could take away from the experience, and I really had to reach for those.

The palate was also something of a let-down.  Sharp, salty, and somewhat thin, a surprise for the 56.6%, with such acidic tastes as existed being primarily lemon rind and camomile. With water some cinnamon buns grudgingly said hello. The rum as a whole was surprisingly demure and unassertive, with somewhat less than the nose promised coming through, even after an hour or so – vanilla and caramel of course, brown sugar, some light citrus peel, a melange of vague fruitiness that wasn’t cooperating, and that was pretty much it.  Even the finish was hardly a masterpiece of flair and originality, just a slow fade, with some more allspice and toffee and vanilla coming together in a sort of tired way. It was certainly not the lush, rich and firm tropical profile that Luca’s subsequent rums prepared us for.  I suspect that the rum was aged in Europe, not Guyana — the bottler, an old Dutch spirits-trading firm from the 1860s that morphed into DDL Europe in the later 2000s, was unlikely to have done more than provided Luca with a selection to chose from, aged in Holland. That might account for it, but I’m still chasing that one down since it’s my conjecture, not a stated fact.

Anyway, that’s what makes this something of a disappointment – one can’t help but compare it to the high bar set by rums that came later, because those are far more available and well-known…and better.  In this Enmore we saw the as-yet-unharnessed and unpolished potential that matured in rums like the Port Mourant series (1972, 1974, 1975), the legendary Skeldon 1973 and UF30E, and the 1980s and 1990-series Enmores, Diamonds, Uitvlugts and Blairmonts.  In 2000 Luca Gargano had a pedigree with wines and other occasional rums (like the Damoiseau 1980), and now in 2016 he is rightfully acknowledged as a master in his field.  But I feel that when this rum was bottled, he was still a cheerful, young, long-haired, piss-and-vinegar Apprentice mucking about with his rum-assembly kit in the basement, knowing he loved rums, not being afraid of failure, but not yet having the complete skillset he needed to wow the world.  How fortunate for us all that he stuck with it.

(82/100)

Other Notes

Thanks to Eddie K. who pointed out that there were in fact older Veliers issued in the 1990s by Thompson & Co. – so I changed the review (and the Makers rum listing) to reflect that this one is not the first.

*Breitenstein is a Holland-based trading company 100% owned by DDL, not a separate third party as I had initially thought.

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Boote Star Demerara Proprietor Reserve 20 Year Old Rum – Review

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Aug 232016
 

D3S_3843

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

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

D3S_3844Its main claim to fame is the age, a very impressive twenty years old (five years in Guyana and the remainder in Scotland): at a time when rum makers are trending more towards low teens, to see something this old is quite an achievement in itself, though I feel that the rum was undone by the makers doing the finish in port and sherry casks, which had a powerful influence over the finished product that it didn’t really need. Naturally, in keeping with the rather bizarre lack of information surrounding the thing, there’s no indication of the ageing regimen in detail, or how much time it spent finishing, and in which casks, so let’s just accept this with a shake of the head at the lack of anything resembling a marketing effort, and move on.

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

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

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

D3S_3844-001

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

(#296)(84/100)

Other Notes:

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

Bristol Spirits Enmore 1988 20 Year Old Rum – Review

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Jun 152016
 

Enmore 1988-1

A slightly discombobulated Enmore from the year Feynman died and Rihanna was born.  I wonder if that says anything about it?

Bristol Spirits is a UK independent bottler formed in 1995, and so can no longer be considered a new kid on the block. Its label design has gone through several  iterations before settling on the current wildly coloured labels that so kidnap your eyes when you spot them on the shelf, and unlike some other indie bottlers, they pretty much issue all their rums at what they consider the appropriate strength, usually between 43%-55% with outliers at 40% in existence.  Like, say, Compagnie des Indes, they mostly bottle rums from all the usual and comforting locations – Barbados, Jamaica, Guyana, Cuba, Trinidad — while occasionally indulging themselves with diversions to less common places like Mauritius, Nicaragua, Peru, Haiti, Grenada and Guadeloupe.

Enmore 1988-2Some basic details on provenance: the Enmore continuous wooden coffey still is the only one of its kind extant, and while it is not a hundred-plus years old (the greenheart wood has been gradually replaced over the decades) it is well-used and still in operation to this day. The company notes on the rum speaks about being made from the pot still made by John Dore in 1880, but I suspect this may be in error, since these are actually two separate stills, the John Dore pot still is not made of wood (or from Enmore as far as I know), and the Enmore still is not a pot still. So let’s just assume this came from the wooden Enmore coffey still and move on before everyone falls asleep or breaks out the Rambo knife to settle the issue.

Right, with all that out of the way, what have we got here? A dark hay blonde 43% spirit bottled by an always-interesting company, from a country and a still for which I have a fond regard. And, I must admit, some very strange tastes, that seriously made me check my glencairns to see if they had been washed right: because I was asking myself, did it get stored in the pantry to near the spices?  The initial nose was light and warm and provided comforting smells of vanilla, raisins, licorice (the red kind) and a trace of sealing wax and turpentine…but there was also an undercurrent of garam masala, tumeric and drier indian spices coiling around in there that was as bizarre as Jessica Rabbit’s decolletage. I wasn’t complaining, mind…it just seemed out of place, and at least it didn’t derail the entire experience, being too vague to dominate the profile.  Anyway once the rum settled into its paces, more familiar notes of caramel, toffee, nougat and crushed walnuts emerged, with a dry kind of sawdust mustiness pervading the thing.  I can’t say it overwhelmed me, though it was pleasant enough.

Palate was better, much better: more light bodied than the  initial impressions above would suggest, as awkward as Tom Hanks in his new “Big” grown up body.  Initially presenting an almost-hot, briny foretaste, it developed really well with muted individual detonations of raisins, vanilla, dried fruit, apples just starting to go, some more licorice, some molasses, a flirt of citrus peel and again, those odd spices creeping around like John McClane serving up a little chaos in the mix – and these aren’t complementary sweet breakfast spices but sere, aromatic, powdery, crisp-smelling piles of spices on an open table (saffron, paprika, masala, more tumeric, cardamon, cumin)…it felt like walking through an open-air spice souk in the Middle East (oh wait…).  The finish was actually quite good: I hadn’t expected something so assertive from a 43% rum, but it delivered – a little sharp, more of that driness, caramel cream, brine, vanilla ice cream, cherries, licorice and some last hints, very faint, of nutmeg.

Okay, so in the sense that the rum was an oddball, it diverged from a more standard and familiar profiles, and showed more potential than delivery (much like Windows 2.1 did), while retaining the power to interest and enthuse.  It was not a depressing experience, nor a dour one (I was watching “Grave of the Fireflies” off and on as I made my notes, hence the comment). It was more a reminder of how a single still can produce several different variations on a theme, the way it was suggested that Old Enzo kept making the same car, just sleeker and better and faster each time.  Consider: the Velier Enmore 1988 (issued at 51.9% and one year younger) was more brutal, more intense, but better behaved, with flashes of brilliance; the Renegade Enmore 1990 hewed more to a standard profile (and wasn’t an Enmore anyway, but a Versailles), Secret Treasures Enmore 1989 was firmer and darker, while the El Dorado EHP wasn’t as complex. Nobody who’s had that many varieties of a single still’s rum can ever say they were running on empty…there’s something for everyone here and you won’t feel short changed if you manage to find Bristol Spirit’s version on some dusty shelf in a back-alley shop someplace, forgotten and ignored, and you snap it up.

(#279 / 86/100)

Other notes:

Enmore 1988-3

GDL El Dorado Bonded Reserve Rum – Review

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Apr 282016
 

D3S_3879

A rum from Ago.  Perhaps only a Guyanese or a retired British Navy man could truly love it.

For the most part, over the last months I’ve concentrated on fairly well known rums, made by bottlers with whom we’re all reasonably familiar. Today, I’m going to reach into the past a bit, to the Guyana Distillers El Dorado Bonded Reserve. Sorry, what? I can hear you say, You mean DDL don’t you, Mr. Caner? Yeah…and no.  This rum was made in the early 1980s before DDL changed its name, and in it was one of those hooches like the King of Diamonds, now long gone and out of production…in it, we can see what local rum was like before El Dorado was launched to the overseas market in 1992.  

Sampling this rum pulled back a curtain of the mind. As a young man, I had had it years ago, before DDL became what it now is, before craft rums and independent bottlers were up to their current stature, and way before the El Dorado line had established itself as one of the baselines of the rum world. You’re not going into the extreme past like with the G&M Long Pond 1941, St Andrea 1939 or even the St James 1885, no…but the Bonded Reserve does demonstrate how fast the rum world has in fact evolved since those days – because I cannot remember trying anything quite like it in recent memory.

It was an old bottle.  The label was faded and old fashioned, the tinfoil cap spoke to different days.  Even the bottle glass looked worn and tired. Within it was a 40% rum that decanted a golden rum into the glass.  It smelled thin and dusty, with not much going on at the inception – some smoke and leather and vanilla, a touch of caramel and grapes, raisins, with some cumin and molasses to round things out, all quite subdued and tepid.

D3S_3880Tasting the Bonded Reserve raised all sorts of questions, and for anyone into Mudland rums, the first one had to be the one you’re all thinking of: from which still did it come?  I didn’t think it was any of the wooden ones – there was none of that licorice or fruity intensity here that so distinguishes them. It was medium to light bodied in texture, very feebly sweet, and presented initially as dry – I’d suggest it was a column still product. Prunes, coffee, some burnt sugar, nougat and caramel, more of that faint leather and smoke background, all rounded out with the distant, almost imperceptible murmuring of citrus and crushed walnuts, nothing special. The finish just continued on these muted notes of light raisins and molasses and toffee, but too little of everything or anything to excite interest beyond the historical.

To be honest, the rum was so divergent from the firm, crisp, well-known profiles of todays’ Demeraras that it suggested an almost entirely different product altogether.  It could just as easily have been a Trini or Bajan rum, or even (with some imagination) a softer Spanish-style product.  Given that it won a double gold medal in Leipzig in 1982, one can only hazard that the competition that year was feeble, and the rum renaissance through which we fortunate beings are currently living through had yet to gather a head of steam.

In fine, then, it’s almost, but not quite, an historical artifact.  It’s no longer for sale, isn’t being made, and it was by mere happenstance that I saw this on the Whisky Exchange in 2014 and had some spare cash left over . Rating it might do it an injustice, because you’ll look long and hard to ever find its twin…I might have bought the last one.  

So, how do I put this? Well, let’s see – it’s a rum, contains alcohol, and that’s nice; it’s not entirely bad, or undrinkable.  It will do good things to your cocktail, and there’s my recommendation for it, I guess, because at the end, assuming you ever see a bottle, you probably won’t ever enjoy it any other way.  

(#269. 77/100)

Other notes

  • Peter’s Rum Labels in Czech Republic have this exact label on file, but noted as being made by DDL. DDL was formed in 1983 when Diamond Liquors (Sandbach-Parker’s company) and Guyana Distillers (Booker McConnell’s) were merged.  So this rum had to be made between the time of the medal it won in 1982 and the creation of DDL in 1983.  That would explain how I was able to still find it to drink in 1985 in many shops in Georgetown and the countryside.
  • Guyana Distillers was based out of Uitvlugt, which goes a long way to clarifying the lack of a characteristic or familiar profile, since their still was a four column French Savalle still, producing several different kinds of rum. Based on my tasting, I’d suggest the rum is less than five years old…maybe three or so

Banks DIH XM Royal Gold 10 Year Old – Review

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Apr 252016
 

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For me this is a rum that evokes real nostalgia, even though I’ve mostly moved past it.

I enjoy storytelling, but if rambling background notes and local anecdotes are not your thing, skip three paragraphs.

It was a fact of life in Guyana in the 1980s and 1990s that as one moved up the income scale from poor to less poor, one upgraded from Lighthouse matches to bic lighters to zippos; from leaky, loosely packed Bristol cigarettes to Benson & Hedges (gold pack, preferably made in the UK, not Barbados), and stopped swilling the pestilential King of Diamonds (which nowadays has gained stature only by being long out of production), younger XMs and High Wine rums, in favour of the somewhat more upscale Banks DIH 10 year old.

Alas, as a young man just growing out of training wheels and nappies, my slender purse (and near nonexistent income) relegated me to matches, Bristols and XM five, which my best friend John and I smoked and swilled in quantities that makes me shudder these days.  We’d sit in the convival open-air tropical atmosphere of Palm Court, smoke up a storm (killing those butch Mudland-sized mosquitoes in their thousands), and call happily to our favourite waiter who knew us on sight “Double five, coke an’ a bowl a ‘ice, Prince!” followed by  “Keep ‘em comin’! I don’ wan’ see de bottom o’ de glass.” I somehow suspect that were we to get together one of these years, John and I, this routine would not change appreciably, as long as Prince is still around.

D3S_5672Starting as “Demerara Ice House” (there really was an ice factory in Water Street, and yes, it’s still there) and now called D’Aguiar’s Industries and Holdings (hence the DIH) at the beginning of the 20th century, the D’Aguiar family built up a huge food and drinks conglomerate, of which rums remain a relatively small part – they were and remain one of the first and largest bottlers in the Caribbean. They have a huge facility right outside Georgetown in the fragrantly named “Thirst Park”, they make beer, soft drinks, distilled water (among many other consumer nibbles) and with respect to rums, act as blenders, not makers like DDL. Their best known rums back then were the 5, 10 and 15 year old, the Premium Blend, and to this has currently been added a VXO, 12 year old, a White and XM “Classic”. Legend has it they have a rum or two squirrelled away that’s 20 or 25 years old, but I never saw it myself. (And if you really are interested in a more in-depth look at Banks, see the company bio I posted in February 2018)

All right, so much for the reminiscing.  What we had here was a tubby bottle quite different from the slim one I recall, containing a dark orange-gold rum bottled at 40%.  The XM in the title stands for “eXtra Mature” and has always been a sort of informal title for the rums, since nobody ever refers to them as “Banks” – that moniker refers to the company’s beer. It was aged for close on to ten years in bourbon barrels, and then finished for another six months or so in cognac barrels, which allows the company to wax rhapsodic in its marketing materials about this being “a cognac of rums”.

Smelling the XM 10 made me wonder whether there wasn’t some Enmore or Port Mourant distillate coiling around inside, even if it’s true they don’t buy anything from DDL.  It was warm and not too sweet, pungent with wet cardboard, cereal, vanilla, licorice, dried fruits and some faint rubbery, waxy undertones stopping just short of medicinal.  It lacked heft, which was not too surprising given the standard strength, though most casual drinkers would have little to find fault with here – it was perfectly serviceable, if ultimately not earth-shaking in any way.

To taste it was quite good, and demonstrated some agreeable heft for a 40% rum (it reminded me somewhat of the Pusser’s 15 in that regard).  Medium bodied, soft and quite warm, there was also a queer kind of thin-ness to the overall profile, which fortunately did not transmute into any kind of unpleasant sharpness.  It entered with a sort of dusty driness, started with tart flavours of mango and anise and ginger cookies, then softened to flavours of red olives, vanilla, caramel, some light toffee, overripe cherries and bananas – overall, after some minutes the lasting impression it left on my mind was one of light sweetness and licorice, and the finish followed gently along from there, being warm and pleasantly lasting. It did not provide anything new or original over and beyond the taste, simply placed a firm exclamation point on the easy going profile that preceded it.  

D3S_5677My own opinion was that it lacked body and needed a firmer texture…the XM 10, while not exactly anorexic, gave the impression of having rather more potential than actuality, and the flavours, decent and tasty enough by themselves, suffered somewhat from dumbing things down to standard strength (this may be my personal preferences talking — I’ve gone on record many times in stating that 40% is just not good enough for me anymore — so take that bias into account).  On the other hand, maybe it’s like the DDL 12 year old, a bridge to the better rums in the XM universe like the 12 and the 15…and since I obtained those the other day, once I review them I can tell you whether this paucity of character is a characteristic of this rum only, or some sort of preference of the master blender that permeates the line. Honestly, I hope it’s the former.

(#268 / 82/100)

Other notes:

  • I find the cheap tinfoil cap to be somewhat surprising for a ten year old rum.
  • Nowadays Banks DIH no longer buy their bulk stock from Diamond and have no sugar cane fields, distillation apparatus or processing facilities of their own.  They remain blenders, and buy raw rum from around the Caribbean (Trinidad and Barbados), which is one reason their juice is not and can not be called “Demerara” rum, the other being that DDL won a court case to have that distinction.  Since this bottle notes the word “Demerara” on the back label, I suspect it was an older one dating back from before the court case, made from original stocks which were sourced in Guyana.
  • I was treated with extreme courtesy by Jerry Gitany and Christian de Montaguère at the latter’s eponymous shop in Paris last week: after selecting a raft of rums – about seventeen altogether –  I plundered ten of their opened stocks, of which this was one.  The Little Caner might have been bored out of his mind for the three hours it took me to work my way through those ten samples (it was meant to be only six…Jerry kept opening new bottles for me to try and my resistance was weak),  but I had a wonderful time.  Merci beaucoup, mes amis.

Velier Enmore (Versailles Still) 1988 19 Year Old Rum – Review

 7 Responses »
Apr 222016
 

Enmore

It is a rum of enormous taste and great breadth of profile…and if it had been a little less serious, a little more forceful, I would have called mine Falstaff.

In spite of its light blonde colour, there has always been something dark and dour, almost Heathcliff-ish, about the Enmore rums, including this 1988 variation (maybe it’s the bottle design of black-on-dark-red). It’s a brilliantly done piece of work, a drone-quality delivery system for ensuring your taste buds get every bit of nuance that can be squeezed out.  And that, let me tell you, is quite a bit.

So many people have written about Velier and its products (myself among them), in particular the Demeraras which made the company’s reputation, that I won’t rehash the background, as there are sufficient reference materials out there for anyone to get the details. With respect to this rum, however, some additional information is necessary.  According to the label, it was continental aged, not the more heavily hyped tropical ageing that Velier espouses these days.  Also, since it was distilled in November 1988 and bottled in March of 2008 it’s actually a nineteen year old rum, not twenty (which is why I’ve titled the review that way).  And lastly, it  was not one of those rums Velier selected in situ in Guyana and then bottled, but originally shipped to Europe in bulk and then chosen for bottling there.  So in these respects it is somewhat at a tangent to more famous rums from the Italian company.

Does this matter to me?  Not really.  I like the wooden stills’ outputs as a whole, and have tried several Enmores, including the too-weak EHP issued by DDL itself in 2007.  Overall, rare as they are, they are all worth (mostly) the coin, and if my love is more given to Port Mourant rums, this one does the brand no dishonour.  In fact, it’s a very good product, adhering to many of the pointers we look for in rums from Guyana in general, and Velier in particular.

EHP_2

Getting right into it, I loved the nose…it was just short of spectacular, opening with coffee, toffee, and anise.  Rich thick petrol and wax and shoe polish aromas developed rapidly, but they were well dialled down and in no way intrusive. Newcomer to rum who read this may shake their heads and ask “How can anyone taste crap like that and like it?” but trust me on this, the melding of these smells with the emergent molasses and fruity background, is really quite delicious, and I spent better than fifteen minutes coming back to it, over and over again,

Hay blonde (or light gold) in colour, one might think this meant a wussie little muffin of a rum. Nope. It was bottled at a mouth watering 51.9%, tasting it was a restrained kinetic experience – not on the level of the >60% beefcakes Velier occasionally amuses itself with (you know, the kind of rums where you can hear the minigun shells plinking on the ground as you drink) but sporting a taste vibrant enough to shake the shop I was in, if not so fiery as to require tongs to lift and pour. Medium-to-full bodied, the initial attack was straw, cedar, hay, dust and very little sweet of any kind.  The wax and petrol, and smoky flavours were all there, yet not at all dominant, more a lighter counterpoint to others, which, after a few minutes, began a slow and stately barrage across the palate: dried dates, raisins, tart ripe mangoes, cloves, papaya, flowers, dark chocolate and a slight briny sense underlying it all. It was, I must stress, quite a powerful overall drink, in spite of it not being as strong as others I’ve tried over the years. “Firmly intense” might describe it best.

The finish was one to savour as well. It was of medium length, a little dry, and gave up no particularly new notes to titillate, merely developed from the richness the preceded it.  Some additional sweet came forward here, a vague molasses and caramel, more chocolate – the best thing about it was a lovely creaminess at the back end, which did not detract in the slightest from dark fruits, more freshly sawn wood, a little smoke, brine and chocolate.

Velier was bottling rums since around 2000, and for my money their golden years occurred when they issued the best of the Demeraras, around 2005-20101– that’s when the 1970s editions rolled out (like the Skeldon and PM, for example). And if, good as it is, the Enmore 1988 doesn’t ascend quite to the heights of many others, no lover of Demerara rums can fail to appreciate what Luca did when he issued it. The Enmore falls right into that band of remarkable Velier offerings, and the romantic in me supposes that it was made at a time when Luca was mature enough in his choices to pick well, but still young enough to remember the reasons why he loved rums in the first place.  All the reasons he loved them. This rum is one of the showcases of the still, the country, and the man.

(#267. 89/100)

Other notes

  • 419 bottle outturn from two barrels.
  • Personal thanks and a big hat tip go to Pietro Caputo of Italy, who sent me the sample gratis.
  • Top and bottom pictures come from Marco Freyr of Barrel-Aged-Mind, who also reviewed this rum.

Enmore 1988 1

 

Rum Nation Demerara 1990 25 Year Old Rum – Review

 6 Responses »
Mar 222016
 

D3S_3652

*

The yin to Velier’s yang approaches its own pit stop on the road to the end of the Age of Demeraras, with a worthy entry to the genre.

Because I have a thing for Demerara rums (and not just because I used to live in the neighborhood), I’m always interested in finding new ones…or old ones issued anew, take your pick.  The RN 1990 is a sad sort of milestone for the company, because it is one of the last of the deeply aged Demeraras the company will issue for some time, nearly depleting its stock of PM distillate which hail from 1990 and before.  I tried this in the 2015 Berlin Rumfest, and liked it so much that I indulged myself in multiple glasses at Rum Nation’s booth every time there was a lull in the action, earning me some rather frosty glares from the booth attendants (I picked up a bottle some time later).

As with other old top end rums Rum Nation issued in the past, these are at the summit of their food chain, and while I sort of miss the older wooden boxes and burlap packing that were used in the Jamaican and Demerara >20 YO series, I liked the new box design too.  Cool black cardboard enclosure, silver lettering, very elegant.  The old style bottle was retained (not the tubby one introduced in 2014) and it looked like what it was, a pricey old boy made by Italian stylists

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Let’s move right into the facts.  The rum was mahogany shot through with flashes of gold, 25 years old and bottled at a reasonable 45%, as most Rum Nation top enders have been. It originated from five casks bought in 2003 in the UK, transferred to oloroso sherry wood barrels in May 2004, and bottled in early 2014 (as a 23 year old which seems to be missing from my master list) and the remainder ended up in this run of 2015, of 850 bottles

Tasting notes….well, that PM profile is so very distinctive, that I must confess to some bias here just because, y’know, I like it. Licorice, ripe black cherries and chopped fruits led the way. The smell was deep and bordering on rich (the 45% held it back), and after settling down exhibited wood, vanilla, leather and some of the weird smell of light rain falling on coals, mineral and smoky and musky all at once – not unpleasantly so, more like a counterpoint to the main theme.

Somewhat spicy to the initial taste; that took a few minutes to settle down to a pleasing warmth. The solid notes of the familiar licorice and anise crept out, dominating, the slightly lighter acidity of green grapes and citrus peel which swirled around yet more hints of black olives, tannins and some brine.  There were some aromas of fleshier fruit – peaches, ripe apricots – faintly hanging around, not enough to nudge my opinion one way or the other, really, just nice to notice. The rum exhibited a driness and woody character that was more prevalent than I recalled from others sharing this kind of taste (like Rum Nation’s own 1985 or 1989 editions, the Cadenhead 1975, or the Norse Cask 1975, let alone Velier’s 1974 PM, the last three of which are admittedly something of a cheat, being so much older). Still, I enjoyed it a lot – the rum was warm, heavy, not too jagged, and even provided additional black cake and molasses to the taste buds, once some water was added. At 45% there was very little aggressiveness which needed to be tamed here, leading to a fade that was medium long, not too shabby (certainly not sharp) – dry, pungent, aromatic, displaying mostly cloves, licorice, molasses, vanilla, smoke, dill and maybe some black tea, freshly made.

I’m not entirely sure it needed the additional filip of sherrywood finishing, but that did provide an additional complexity to the more traditional profile of the PM which made up the rum, and it took its place as a worthwhile companion to all the Demeraras that had preceded it from that company. It’s a well made, professionally assembled, delectable sipping spirit, if the profile and strength are in line with what you demand from a Demerara rum aged for a quarter century.  Buyers will have little desire to quibble over how and what it delivers.  And that’s quite a bit.

(#262. 89/100)

 

Cadenhead Green Label Demerara Rum 1975 33 Year Old – Review

 6 Responses »
Mar 132016
 

D3S_3845

It’s instructive to drink the Norse Cask and the Cadenhead in tandem.  The two are so similar except in one key respect, that depending on where one’s preferences lie, either one could be a favourite Demerara for life.

The online commentary on last week’s Norse Cask 1975 32 year old rum showed that there was and remains enormous interest for very old Guyanese rums, with some enthusiasts avidly collecting similar vintages and comparing them for super-detailed analyses on the tiniest variations (or so the story-teller in me supposes).  For the benefit of those laser-focused ladies and gentlemen, therefore, consider this similar Cadenhead 33 year old, also distilled in 1975 (a year before I arrived in Guyana), which could have ascended to greatness had it been stronger, and which, for those who like standard strength rums of great age, may be the most accessible old Demerara ever made, even at the price I paid.

D3S_3848The dark mahogany-red Cadenhead rum was actually quite similar to the Norse Cask.  Some rubber and medicinals and turpentine started the nose party going, swiftly gone.  Then the licorice and tobacco — of what I’m going to say was a blend with a majority of Port Mourant distillate — thundered onto the stage, followed by a muted backup chorus of wood, oak, hay, raisins, caramel, brown sugar. I sensed apricots in syrup (or were those peach slices?).  It’s the lack of oomph on the strength that made trying the rum an exercise in frustrated patience for me.  I knew the fair ladies were in there…they just didn’t want to come out and dance (and paradoxically, that made me pay closer attention).  It took a while to tease out the notes, but as I’ve said many times before, the PM profile is pretty unmistakeable and can’t be missed…and that was damned fine, let me reassure you, no matter what else was blended into the mix.

The palate demonstrated what the Boote Star 20 Year Old rum (coming soon to the review site near you) could have been with some additional ageing and less sugar, and what the Norse Cask could have settled for.  The taste was great, don’t get me wrong: soft and warm and redolent with rich cascades of flavour, taking no effort at all to appreciate (that’s what 40.6% does for you). It was a gentle waterfall of dark grapes, anise, raisins, grapes and oak. I took my time and thoroughly enjoyed it, sensing even more fruit after some minutes – bananas and pears and white guavas, and then a slightly sharper cider note.  The controlled-yet-dominant licorice/anise combo remained the core of it all though, never entirely releasing its position on top of all the others.  And as for the finish, well, I wasn’t expecting miracles from a standard proof rum. Most of the profile I noted came back for their final bow in the stage: chocolate muffins drizzled with caramel, more anise, some slight zest…it was nothing earth-shattering, and maybe they were just kinda going through the motions though, and departed far too quickly.  That’s also what standard strength will do, unfortunately.

That this is a really good rum is not in question.  I tried it four or five times over the course of a week and over time I adjusted to its calm, easy-going voluptuousness. It’s soft, easygoing, complex to a fault and showcases all the famous components of profile that make the Guyanese stills famous.  If one is into Demerara rums in a big way, this will not disappoint, except perhaps with respect to the strength.  Some of the power and aggro of a stronger drink is lost by bottling at less than 41% and that makes it, for purists, a display of what it could have been, instead of what it is. I suggest you accept, lean back and just enjoy it.  Neat, of course. Ice would destroy something of its structural fragility, and mixing it might actually be a punishable offense in some countries.

D3S_3846The word “accessible” I used above does not mean available, but relatable. The majority of the rum drinking world does not in fact prefer cask strength rums, however much bloggers and aficionados flog the stronger stuff as better (in the main, it is, but never mind).  Anyway, most people are quite comfortable drinking a 40-43% rum and indeed there are sterling representatives at that strength to be found all over the place.  El Dorado’s 21 year old remains a perennial global favourite, for example – and that’s because it really is a nifty rum at an affordable price with an age not to be sneered at (it succeeds in spite of its adulteration, not because of it). But most of the really old rums for sale punch quite a bit higher, so for those who want to know what a fantastically good ancient Demerara is like without getting smacked in the face by a 60% Velier, here’s one to get. It’s a love poem to Guyanese rums, reminding us of the potential they all have.

(#260. 87.5/100)

Other notes

  • Distilled 1975, bottled October 2008. Outturn is unknown.  
  • The actual components and ratios of the blend is also not disclosed anywhere.
  • The rum arrived in a cool green box with a brass clasp. And a cheap plastic window. Ah well…
  • Cadenhead has several versions of the 1975:
    • Green Label Demerara 30 YO (1975 – 2005), 40,5% vol.
    • Green Label Demerara 32 YO (1975 – 2007), 40,3% vol.
    • Green Label Demerara 33 YO (1975 – 2008), 40,6% vol.
    • Green Label Demerara 36 YO (1975 – 2012), 38,5% vol.
    • Green Label Demerara 35 YO (1975 – 2010), 40.0% vol.

 

Norse Cask Collection Demerara 1975 32 Year Old Rum – Review

 1 Response »
Mar 082016
 

D3S_3787

Sometimes amazing rums come into being, made by people you’ve never heard of, blindsiding you with creative genius. Here’s one from Denmark.

Often, writing about a rum that is good with flashes of great leaves me with the vague feeling of dissatisfaction, because it seems that with a little more effort and imagination and maybe even chutzpah, it could have scored higher, been more, wowed my socks off.  How often have I written “excellent work, but…”?  The Danish made Norsk Cask, which I bought together with Henrik of Rumcorner, was a rum that neatly sidestepped those concerns and has proved to be one of the best Demeraras I’ve ever had.  It shows that Velier and Silver Seal and Moon Imports aren’t the only ones who can create rums with full-proof iron-man jockstraps.

A few words about Norse Cask, once headed by a gentleman called David Larsson. Apparently he was behind a company called Qualityworld, which imported several brand name spirits as well as doing some independent bottling. Unfortunately, during the economic crisis in 2008 the bank pulled the plug on his company and it went belly-up – to our detriment, I suggest, because this guy, just on the basis of this one rum, sure looks like he knew how to pick ‘em.

Think I exaggerate?  Not in the slightest.  What we had here was a rum with a strength on the exciting side of 50%, a 57% dark red-brown rum aged an amazing 32 years (no information as to where) that exhibited a nose strong and fragrant enough to make Velier take a step back and mutter a disbelieving “Che cazzo?” (and then rush to buy one). The nose started out a little sharp, not too much, fading rapidly to heat, and exuding initial aromas of bananas, licorice and a little rubber tap on the schnozz. Man this rum was deep – I had almost forgotten what an aged-beyond-all-reason Demerara could smell like.  Black pepper, dark chocolate, coffee, cedar, lemon zest, anise and burnt sugar marched in stately progression across my nose.  And then this rich smorgasbord was followed by licorice, more brown sugar, red currants and elderberries, with some musty hay notes.  Wow.  Just…wow.

D3S_3788

The palate didn’t drop the ball, and continued to elicit my admiration: it was really well put together, rich to a fault, and I felt that not one year of the 32 was wasted.  I scorned the A.H. Riise Navy rum as an abominable sugar grenade – this restored my faith. Raisins, dried black fruits.  Esters lurked coyly in the background.  Flowers, apricots, lemon rind.  Some woodiness and tar was present, well held in check, more cedar, olives in brine and (get this!) a weird faint taste of marmite on jelly on a slice of rye bread. It somehow married the sort of supple sleekness that would give a mink nightmares with the heavy, massive stomp-’em solidity of a Clydesdale.  And the finish?  Medium long, yet very memorable – rich with black olives, sawdust, wood and some smoke, port, raisins and giving with all the love of a repentant ex-girlfriend.  I tried it in conjunction with (among others) a similarly aged Cadenhead from 1975 bottled at 40.6% and it eclipsed them all without busting a sweat.

So for once there are no qualifiers.  No buts, howevers or althoughs. There are just wistful wishes: I wish I knew more about the components; I wish there were more like it; I wish the bottle were bigger.  It’s so good I’m going to hoard this one and jealously guard it like a knight of old with his daughter’s chastity. A lesser rum would be about trying to summon maybe one or three clear (maybe even contrasting) tastes, and balance them uneasily, sometimes not well. This rum, which breathes, which challenges, which is excitingly alive and complex to a fault, wants to see each note as part of something better, a greater whole, a synthesis…a whole symphony.  And melds them in a way which is quite remarkable.

It’s a great Demerara rum. No, scratch that, I lied.  It’s a spectacular Demerara rum.

(#259. 91/100)

Other notes:

  • Distilled 1975, bottled July 2008.
  • No colouring, additives or chill filtering
  • 178 bottle outturn
  • No notes on the still, but for my money it’s the PM
  • Many thanks to Henrik for the history of Norse Cask.

D3S_3789

Samaroli Demerara 1994 12 Year Old Dark Rum – Review

 4 Responses »
Feb 262016
 


Samaroli Dem 1994 1A very well blended, original melange of traditional Demerara flavours that comes up to the bar without effort, but doesn’t jump over.

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

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

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

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

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

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

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

(#257. 86.5/100)

Velier Blairmont 1982 29 Year Old Rum

 No Responses »
Jan 042016
 

Blairmont 1982 cropRumaniacs Review 015 | 0415

Happy New Year, everyone. 2016 is upon us, I assume everyone is all sobered up, and today we continue our examination of older Veliers…the 1982 Blairmont in this case.  I’ve looked at the 1991 edition before and I thought it was exceptional at the time, but that one was half as old as this lovingly aged monster supposedly taken off the French Savalle still in Guyana (the box may be a misprint unless it was referring to a now destroyed pot still).  Both are excellent, though.

For those who are interested, Blairmont is a sugar estate on the west bank of the Berbice River in Guyana, founded by Lambert Blair in the early 1800s, and which closed in 1962. I used to pass by the sugar factory in my youth when visiting a cattle ranch nearby. The still from Blairmont — one of them, at any rate — was probably transferred to Uitvlugt and thence to Diamond (see Marco’s magnificent dissertation on the distilleries of Guyana for more information).

Colour – dark amber

Strength – 60.4%

Nose – Intense and thrumming with raw power; deep red winey notes, cherries, prunes, figs. Sweetness is kept under strict control, it’s lightly salty, redolent of dark fruits, coffee, and an odd twist of cream cheese spread over toasted rye bread, dill and some other unidentifiable grassy notes. “Sumptuous” would not be out of place to describe this amazing nose.

Palate – Initially dry and sere, cardboard and pumpernicklel or other dark breads fresh from the oven.  At once musky and clear, reminds me a little of the Skeldon. Flowers and lighter white wine notes, raisins, honey, black grapes, really nicely welded together under the torch of well-controlled oaky notes, which, surprising for this kind of age, don’t dominate at all but remain nicely in the background.

Finish – Long and succulent, and an invitation to breathe deep and slow. More grapes, flowers, salt crackers, dark fruit, christmas cake, even a bit of licorice that had gone unnoticed before.

Thoughts – I’m always amazed when a full proof rum manages to rein in its own power and exuberance without scratching your face off, though why I should be surprised with this company after all I’ve tried from their stocks is a mystery.  Short version – a fantastic, old, bold rum, of which far too little was ever made. It’s better than the 1991, I think, and one can only sigh with regret that so few remain.

(91/100)

Blairmont 1982 - box crop

 

Velier Albion 1986 25 Year Old Rum

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Dec 062015
 

Albion 1986 cropRumaniacs Review 013 | 0413

Another old bad boy from la Casa Luca, as we continue our sojourn down memory lane with old Veliers. The Albion 1994 17 year old was the first Velier I ever tried and there’s still a soft spot in my heart for it.  This one, tried three years later, is perhaps not as good. It’s certainly older, being bottled in 1986 and it’s a weighty, meaty 25 year old…from one barrel.  Good luck finding more of this thing. Perhaps only the Albion 1983 is rarer.

Note that its actual provenance from Albion is subject to debate since Albion and its still has been shuttered long before 1983 (Marco went into the matter in some depth in his deep essay here).  Carl Kanto told me that the still is dissassembled now, but could offer no pointer as to when this happened. Also, the enclosing white box is inconsistent, speaking about a distilling date of 1994, which Luca assures me is a misprint.

Colour – Dark amber/mahogany

Strength 60.6%

Nose – Rich and robust, very similar to the Blairmont 1982 (coming next week) and a Caroni (wtf?). Caramel nuttiness and blackberries.  Not quite as sweet as the 1982, and with solid, deep notes of camphor balls, coffee and bitter chocolate, some molasses and tons of chopped dark fruit. There’s even some weird peatiness winding around the background, and the tarriness of a Caroni is self-evident.  Very strange nose here.  Good, but unexpected too.

Palate – Much better.  Solid, punchy and pungent. Meaty, even.  Cinnamon, ginger, more tar and nuts and molasses, anise/licorice, mouthwash and mouldy clothes in an old wardrobe.  Oak and leather start to emerge at the tail end…not entirely enthused here. But the rich heaviness of those fruits save it from disaster and lift it back up again, and with the emergence of rich phenols, it parts company with the Blairmont in a big way. Yummy.

Finish – Long and warm, a little dry. Not much new is brought to the party, it’s more of the same spicy fruits and cinnamon and licorice; but what there is, is plenty good and aromatic and lasting. No complaints from me.

Thoughts – A bit conflicted on this one.  The quality is there, and it adheres to the high standards of the various Veliers, yet somehow I still liked the younger version better.  It may be an academic point given its rarity now. Either way, it is still a very good full proof rum and if it doesn’t ascend to the heights of others, it does no dishonour to the brand either.  And that’s a pretty high bar for any contender to beat.

(89/100)

Albion 1986 - box crop

Velier Port Mourant 1974 33 Year Old Rum

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Nov 242015
 

Port Mourant 1974 cropRumaniacs Review 012 | 0412

The Velier retrospectives continue.  So sad they’re out of production, and that DDL aren’t letting Luca take any more barrels from their old stocks.  The dinosaurs like this one continue to be collector’s items…the good Lord only knows where the 1972 is at these days. I last looked at this lovely rum back in 2013, when I was able to get a bottle into Calgary (bought in 2012, don’t get me started on the headaches that took), and its rep has only grown since then.

Colour – mahogany

Strength 54.5%

Nose – Just lovely, so very distinctive. The DDL Single Barrel PM is both younger and less intense, and showcases what they could do if they had the courage Velier displayed here. Cardboard, anise, cherries and prunes lead off. That characteristic dark licorice and raisins emerge over time, even the tang of some balsamic vinegar, and wafting through all that is the smell of musty old books.  That may not sound appealing, but trust me on this…it is.

Palate – All we have expected, all we have been led to await, comes straight to the fore here. It’s like all PMs ever made, just a bit boosted and with a character just individual enough to be its own. Heated and a little jagged, smoothening out only after a few minutes. Licorice, tar and the fruity mix inside a dark black cake.  Part of what makes this rum so impressive is the overall texture – luscious may under-describe how well the PM melds on the tongue.  With water, some sweetness creeps slyly in, caramel and toffee and cinnamon emerge, and though it is somewhat dry, what we are left with is the fruits, the wood, the tar, the magical amalgam that spells Port Mourant.

Finish – less succulent than I recalled…it’s a little bit dry, and very nicely heated.  Even at 54.5% (which may be the perfect strength for what has been bottled), the fade goes on for ages, leaving some cinnamon, anise, light brown sugar and almonds to remind you to have some more.

Thoughts – A solid, fantastic old rum, one of those aged offerings that sets its own standards, and against which other PMs are measured. I’d never say no to another bottle, or even another taste. And I’ll never stop complaining to DDL that this is where they should put some effort.

(90/100)

Velier UF30E 1985 27 Year Old Rum

 4 Responses »
Nov 082015
 

UF30E 1985 cropRumaniacs Review 011 | 0411

Time to address the brontosaurii of Velier for a few Rumaniacs write ups, since the samples are there. UF30E is a bit “young” for inclusion into the Rumaniacs pantheon, but it is out of production, so let’s have it. The code stands for Uitvlugt Field #30 East, or some such, which would puzzle even someone from Mudland (like, umm…well, me).  Never mind.  With an outturn of 814 bottles from three barrels, it remains one of the best rums from Velier I’ve ever sampled.  And while I thought had overpraised it back in 2013, it turns out I may have sold it short, given others’ responses to it in the years between then and now.

Colour – darkish amber

Strength – 60.7%

Nose – Nothing changed between then and now…it’s still amazing.  Heated, dark, viscous, heavy on the nose, molasses, prunes, dark chopped fruit, blackcurrants,  dates, and black cake. After opening somewhat, these opening salvoes were followed by lighter tones of flowers, chocolate, some anise. Rich and powerful and not at all astringent or bitchy.

Palate – The balance of the various components competing for your olfactory and labial attention is extraordinary. The  Velier PM 1974 is fantastic too, but for different reasons, and something of a one-trick pony in comparison to the sheer variety that was going on here: sweet and salt, teriyaki chicken (minus the bird but with all the veg), molasses, more fruits, green apples, a little smoke and leather and aromatic cigarillos, and those aromatic hints of what, rosewater? orange juice?  Whatever it was, it was great. Even 60.7%, which would normally scare the trees into shedding their autumn leaves, was remarkably well handled.  You got hit with the power, sure…you didn’t mind it, is all.

Finish – sums up everything that has come before.  Long, lasting and pungent, not dry. Nuts, flowers, some sweet soya, molasses, a shade of caramel. The thing doesn’t want to leave, honestly.

Thoughts – Brilliant all-round rum which pushes all the right buttons for me. Still makes me regret I didn’t buy more when I had the chance. Since it was issued back in 2011 with a reasonable outturn, it’s probably more than likely it’s still available somewhere.

(92/100)

Bristol Spirits Port Mourant 1999 14 Year Old Rum – Review

 3 Responses »
Sep 032015
 

D3S_8920

It’s all a little bit, well, funky.  There’s an element of crazy about, it, perhaps deliberately created, perhaps not, which is almost in defiant contrast to more traditional PMs.  All things considered, this rum raises my ire and hurts my heart, both at the same time.  In it I see all that craft makers aspire to, while somehow failing to realize both its and their own potential.

Last time around I looked at the quietly impressive Bristol Spirits PM 1990 17 YO, which I tasted in conjunction with this younger 1999 iteration.  You’d think that with core distillate being the same, and with the same port finishing, the results would differ only in the details.  Yeah.  No. The 1999, too well made to ignore, turned out so different from its sibling that I spent ages with it just to make sure I wasn’t being taken for a ride. It’s an illustration of how similar origins, combined with some chaos theory, leads to a remarkably divergent outcome

As before, the Port Mourant wooden double pot still supplied the core distillate; it was aged until 2013 in oak, and like the 17 YO from 1990, it was left to rest in port pipes for an extra finish, at that same unadventurous 46% that just makes me shrug my shoulders.  When I inquired about the Peru 8 Year Old strength, they responded, “40% suits the rum well, in our opinion,” and I think they have the same opinion here. To their own detriment, maybe.  One or two rums at less than cask-strength I can accept, but when the entire range never varies between 40-46%, I have to question the logic (beyond trying to sell as many as possible to more conventional purchasers). If other independent bottlers can take their barrels out for a spin and crank them up a shade just to see where they can take their audience, I see no reason why an outfit that made the magnificent PM 1980 can’t occasionally break out of their own self-imposed corsets.

Anyway, so, we had a reddish bronze rum here, nicely aged, affordably priced.  On the pour some of the expected notes came out immediately: what made me retreat a metaphorical step was its unexpected aggressiveness.  The thing lunged out of the glass with an attitude, was sharp and unlike its other brothers (and other PMs I’ve been fortunate enough to try)…it did not display heavy, brooding notes of enchanted forests, but instead the harsh spearing glares of desert sunlight.  Initial notes of dusty hay, chopped fruits, some mangoes and papayas were there, gone very fast, a little smoke, some tannins from the oak.  Leaving the rum to open some more brought out secondary scents of anise, smoke, leather, some dark chocolate, green grapes, and it was all nowhere near as deeply luscious as the 1990…no idea why.  There was a shimmering clarity to the rum which was intriguing, yet not entirely appealing. The mix of light and heavy components wasn’t working for me.

The taste moved on from there…not nearly as full bodied as the other PMs in my experience, at all.  More of that light sharpness, a rapier compared to the more elemental battleaxes of even the 1990 variation.  Some of the richness of the others (even made by Bristol themselves) was missing here, and I really was not that impressed with the result.  Tastes were decent, can’t complain too much about that – there were raisins, black grapes, prunes, figs and some dark chocolate to contend with, all interlaced with some sharp bitterness of oak which thankfully was not predominant.  With water, the chocolate started to assert some biceps, as did a slightly drier element, plus fresh brewed black tea and vanilla, and even a flirt of feintiness and some other more winey notes from the port finish.  I seem to remember reading somewhere that a smidgen of sugar had been added to this rum, but I didn’t really sense any – if true, it couldn’t have been much.  On the fade it was dry and spicy, with some crushed walnuts, anise, more fruit and a sly background of molasses and brown sugar: that and the nose were the two best parts of the rum, for me.

My dissatisfaction with this rum stems from what appears to be two differing characteristics marrying uneasily – the dour, anise-led, brown-sugar profile of a PM, and something lighter and sharper, younger, friskier.  It’s like an old fart in his Bentley trying to make nice with a coed driving a 370Z. So, is it, or will it be, a successful commercial rum?  I think so.  It suggests an ironic future for Bristol – they bring a well known, well-loved distillate to the stage, age it decently, make it reasonably, price it well, issue it at an agreeable strength, and I’m sure if it hasn’t already flown off the shelves, it will – and yet, this very success might prevent them from making any more of those genuinely fantastic PM-1980-style rums of which I am convinced they are capable.  What a shame.

(#230 / 84/100)

Other notes

  • For a much more positive review of the 1999, read Marco’s take, with all his usual and remarkable historical detail.
  • There is another 1999 bottled in 2010 and yet another bottled in 2014 (the latter without the port finish).

Velier Diamond-PM Experimental 1995 19 Year Old – Review

 12 Responses »
Aug 242015
 

D3S_9397

While I loved the single-minded, furious purity of the PM and Diamond rums individually, I could not find fault with what was accomplished by marrying them off.

(#228 / 89.5/100)

***

In a time where conglomerates rule the roost, where even old distilleries with respected antecedents produce supposedly high-end rums that aren’t always, the wonderment is that rums like Veliers can still be made.  The craft makers are the sharp end of the spear – many are artists who cater only to those who want the pure rum experience…they live in their own corner of the rumworld, have small sales of pricey rums, and we must be prepared to enter there, hoping that their ethos seeps into the wider world. This rum is a good place to start. Because, you see, working through and assimilating the oeuvre of all Velier’s expressions can be a lifelong occupation for us rum lovers; and while there is no one of their rums that must be drunk in order to qualify as a well-rounded geek of the dark spirit, I submit that if you are not eventually familiar with the brand, you’re really not a rum lover at all.

Luca Gargano’s reputation has been made in three major steps – the Damoiseau 1980, the Demerara rums and the Caronis (with maybe Haitian clairins waiting in the wings for the next big thing).  The man addresses the commercial lack of adventurousness in far too many makers by emphatically banging the table with products like this one — un-chill-filtered, unadulterated, cask-strength.  And, as with the EHP-PM blend that was also issued in 2014, here the output of the Diamond still and the Port Mourant still was married (by DDL) prior to letting them age for nineteen years.  He calls it an experimental.  I call it exceptional.

D3S_9396

Even as I let it stand there, opening up, the dark amber rum introduced itself with a decisive nose that struck to the heart, and established its quality and originality at once.  After tasting hundreds of rums over many years I didn’t think I was capable of surprise any longer…this thing proved me absolutely wrong.  Immediate wine and feinty notes wafted out of the glass, accompanied by a cheering section of plums, blackberries and vanilla.  I thought, okay, this was great, but it continued – caramel, smoke, some oakiness, licorice and dark toblerone notes added themselves to the overall mélange, combining into a luscious amalgam that represented an obscure and crazy kind of brilliant madness in a bottle.  This was a rum I just could not stop nosing for another fifteen minutes, so enthralling was the experience.

That 62.1% really made itself felt on the palate, even after sitting around waiting to burn off for a while.  It was certainly quite spicy, sharp even.  Good body and awesomely intense mouthfeel, but this was one of the few Veliers where I thought it might be a shade too torqued up.  But never mind that – just luxuriate in the panoply of tastes it provided in exchange. Licorice and marzipan led straight off, followed by burnt sugar, some tar (not as much as with the Caronis), mitigated by more unsweetened dark chocolate and coffee grounds.  Port infused cigarillos, mixed in with smoke and wood, black cherries, more plums and more prunes, and some vague phenols rounding things out. Here water is absolutely recommended, and lo and behold, even more stuff came out – some stale coffee grounds (not as bad as it sounds), freshly sawn wood, musty old cigars and more smoke, honey and cream cheese. It was the gift that kept on giving.  I went through three glasses of the stuff, while warding off the depredations of my better half, who was wondering what the gurgles of delight were all about. As for the finish well, pretty damned good, long of course, hot and spicy without the sandpaper rasping across the back of the throat, and final notes of dark chopped fruits, cake, more licorice, dried raisins and (weirdest of all) some fried bananas.

D3S_9399

Think of it as you would an El Dorado on crack, beefed up and dialed to “11” and yet, and yet…it didn’t have the direct in-yer-face machismo of Velier’s single-still editions with their singular power and focus. In fact, the tastes were not so much fierce and attacking as well-behaved, coming across the taste buds in a strong and orderly fashion.  For a rum this strong, that’s nothing short of amazing. Drinking and savouring and enjoying a rum like the Diamond-PM is to be reminded that rum can ascend to heights more makers need to seek.  Luca rarely, if ever, just throws rum out the door, never dumbs his sh*t down, never dilutes it to crap or adds the worm.  He always seems to try going for broke, and to experience this rum is to watch a man risking his talent and his company’s reputation, not merely taking them out for a stroll.  I don’t know about you, but for me that deserves respect.

Other notes
2 barrels, 564 bottles

Distilled 1995, bottled July 2014.  The sources are the metal coffey still of Diamond and the wooden double pot still of Port Mourant, with Diamond supposedly dominant.

The marks on the barrels were <SV> and PM.  PM needs no elaboration.  The SV is more problematic, because Diamond had marks <S>, S<W> and SVW at various times.  Marco in his seminal essay of the various Guyanese estates thought it might be from one of the original owners, a Mr. M. Steele, or maybe Mr. Samuel Welsh.  But in truth, with Diamond absorbing so many different estates in the last hundred years, it’s anyone’s guess. Shouldn’t stop you from reading his essay, though

D3S_9400

 

King of Diamonds Rum (1980s)

 3 Responses »
Jun 062015
 

IMG_6970_2Rumaniacs Review 004 | 0404

First rum I drank back in the day.  Was working in the interior of Guyana for gold exploration companies at the time; every Saturday evening, a couple of bottles of this stuff were trotted out for us to get hammered on. We drank it swiftly, continuously, copiously and without a care for quality. This one is supposedly fruit cured…not that I noticed much of that.

Nose: Thin, sharp. Coconut shavings, swiftly disappearing.  Faint caramel and vanilla. Nuts. Anise, but not much. Raisins, red guavas and grapes waved at me, but kept way back.

Palate: Light bodied, hay coloured 40%, almost not a Demerara at all.  Thin and sharp. White flowers, more coconut, a few fruity notes, peaches and cream with a dusting of cinnamon.  Some mangos, raisins and black currants at the backend. A bit sweet, hardly noticeable.  There’s not enough going on here to care, really. It’s all very underwhelming

Finish: Short, sharp and dismissive. Almost nothing to discern here at all beyond scraping heat and dark sugar and licorice.

Thoughts: A throwaway rum, for mixing, I suppose.  I remember it being a lot more raw and pestilential.  No notes on ageing provided, but methinks it’s a really young ‘un…at best a five year old. In between grumbling that nobody ever thought to keep any of these rums for heritage purposes (people were to busy drinking the stuff) Carl Kanto remarked to me that there were aged variations of the King of Diamonds, and they evolved into the El Dorado line in the 1990s.  For my money (speaking metaphorically), this wasn’t one of them…if one could ever be found, I suppose you could buy it for historical value.

(75/100)

  • 90 + : exceptional
  • 85-89: excellent, special rums
  • 80-84: quite good
  • 75-79: better than average
  • 70-74: below average
  • < 70 : Avoid

Velier Skeldon 1973 32 Year Old Rum

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May 242015
 
Photo Courtesy Ministry of Rum

Photo Courtesy Ministry of Rum

***

Rumaniacs Review 002 | 0402

I looked at the Skeldon 1973 in detail a while back.  Since an extra sample came my way I re-tasted and have added it to the Rumaniacs lineup.  Still a fantastic rum, just about unavailable now except to the fortunate few with very deep pockets.

Distilled in the Skeldon estate on the Corentyne coast in Guyana in April 2005 from a Coffey still. 4 barrels, outturn 544 bottles.

Nose: Pungent and rich to a fault; coffee, burnt sugar cane fields, brown sugar, tons of licorice, fleshy fruit (peaches, prunes, black grapes), honey. Mocha, walnuts, toasted rye bread. Let this one breathe, it only gets better.

Palate: Mahogany coloured, heavy rum. Demerara style, no doubt, but at 32 years, can you expect different? The 60.5% proof has been well tamed. Smooth and tasty, excellent mouthfeel. Rye bread with creamy butter, some musky earthy tones there. Tobacco, molasses, licorice, smoke can be discerned.  Add water here, for this strength it’s advised. Walnuts, almonds, cocoa, the sharper flirt of eucalyptus and marzipan emerge. Spectacular to feel and to sense.

Finish: Long long long. Coffee, smoke, tannins and hazelnuts round things off. Leave the empty glass standing – the aromas deepen and thicken inside, and a day later you can still enjoy a sniff

Thoughts: as good as I remember, as complex, as rich, as wonderful.  It’s heartbreaking to know how little of this is left. One of Luca’s real gems.

(93/100)

  • 90 + : exceptional
  • 85-89: excellent, special rums
  • 80-84: quite good
  • 75-79: better than average
  • 70-74: below average
  • < 70 : Avoid.
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