Rhum Belami “Legacy Edition” 3YO 55º Spiced Rhum – Review

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Feb 202023
 

This is a sample review I’ve been sitting on for quite a while, and after trying it was never entirely certain I wanted to write about at all: but perhaps it’s best to get it out there so people can get a feel for the thing. It’s a rhum made in Vietnam since 2017 by a three-person outfit founded by an expatriate Martinique native named Roddy Battajon and occasionally turns up in social media feeds and in French and regional magazines — but, like other Vietnam rum brands we’ve looked at before (Mia, L’Arrangé Dosai and Sampan so far), lacks exposure and a more international presence. It’s the usual issue: too small for sufficient revenues to allow for rum festival attendance and a distribution deal, and the pandemic certainly did not help. Since 2022 they’ve entered into some partnership deals, however, so there is hope for a greater footprint in the years to come – for now the primary market for its rhums seems to remain regional, with some being for sale in France.

Mr. Battajon has been in Vietnam since around 2016, arriving with ten years of F&B experience in Europe under his belt, and after knocking around the bar circuit there for a while, felt that the high quality of local sugar cane and the mediocre local rhums (the most popular is called Chauvet, and there are bathtub moonshines called “scorpion” and “snake wine” which one drinks just to say one has) left a space for something more premium. He linked up with a Vietnamese partner who doubles up as General Manager in charge of procurement and product sourcing (bottles, labels, corks, cane juice, spares…), and an Amsterdam-based designer and communications guy. Navigating the stringent regulations, sinking his capital into a small alembic (a stainless steel pot still), bootstrapping his Caribbean heritage and tinkering the way all such micro-distillers do, he released his first cane juice rhum in early 2017 and has been quietly puttering along ever since.

The rum is made as organically as possible, sourcing pesticide-free cane from local farmers, and eschewing additives all the way – for now a “Bio” certification remains elusive since the certifying mechanism has not yet been instituted in Vietnam. However they recycle the bagasse into compost, and botanical leftovers into a sort of bitters, and have plans to use solar panels for energy going forward, as well as continuing to source organic cane wherever they can find it.

This then, finally brings us to the rhum itself. So: cane juice, pot-still distilled from that little alembic (have not been able to establish the size or makeup), and bottled at a muscular 55% ABV. Mr. Battajon makes it clear in a 2017 interview, without stating it explicitly, that his vision of rhum is one of infusion and flavouring, not the “pure” one currently in vogue, though he is careful to make a distinction between what he does and a “rhum arrangé”. The company now makes several different lightly aged products but I have not seen anything to suggest that either an unaged white is available (yet) or that if it is, it is unadded-to.

In various articles, listings and comments online, mention is made of coffee beans, pineapple, mangoes, other fruits, and various herbs, barks and spices being added to the ageing barrels. I had no idea this was the case when I tried it – it was a sample from Reuben Virasami, a fellow Guyanese and bartender who spent some time in Vietnam and who now resides in Toronto – and he didn’t provide any info to go along with it, so I gave it the same run-through that all rhums receive. In other words, I treated it as a straightforward product.

What the Legacy did, when I tried it, was transport me back to a corner of my mind inhabited by the Cuban Guayabita del Pinar. It had that same sense of sweetly intense fruitiness about it – the nose was rich with ripe, dripping pineapples, soft and squishy mangoes, some sugar cane sap, and a few spices too subtle to make out – cinnamon and maybe nutmeg, I’d hazard. 55% makes the arrival quite powerful, even overpowering, so care should be taking to avoid a nasal blowout – fortunately it’s not sharp or stabbing at all, just thick.

The palate is much more interesting because some of the sweet fruit intensity is tamped down. That said, it’s not a whole lot different from the nose: pineapples, mangoes, yoghurt, a touch of breakfast spices, anise and red bell peppers, and something akin to maple syrup drizzled over hot pancakes. There’s a delicate citrus line underlying the whole thing, something crisp yet unidentifiable, with an alcoholic kick lending emphasis, but behind that, not a whole lot to go on. The finish was disappointing, to be honest, because it was short and presented nothing particularly new.

So yes, when all is said and done, the Legacy is very much along the line of the ‘Pinar except here it’s been dialled up quite a bit. Overall, it’s too sweet for me, too cloying, and you must understand that preference of mine in case you make a purchasing decision on the basis of this review – I don’t care for infused and spiced rums or arrangés, really, unless the addition is kept at a manageable, more subtle, level, not ladled into my face with a snow shovel. Here, in spite of the extra proof points, that just wasn’t the case: I felt drenched in mango-pineapple flavours, and that strength amplified the experience to a level I was not enthusiastic about. If I want a cocktail, I’ll make one.

It would be unfair of me to score a rum of a kind I usually do not buy and don’t care for — since I don’t knowingly purchase or sample such rums, experience is thin on the ground, and then I’d be making an assessment of quality I’m not equipped to deliver. Therefore I’ll dispense with a score, just write my thoughts and comments, and leave it for others to rate when their time comes. But I’ll make this remark – if a company labels its product as a rhum without qualification (by excluding the words “spiced” or “infused” or “arrangé”) then it’s asking for it to be judged alongside others that are deemed more real, more genuine. That leaves the door open to a lot of criticism, no matter how organic and well made the rhum is, and here, that’s not entirely to its advantage.

(#974)(Unscored)

Other notes

  • Not sure what the origin of the company title Belami is. On the other hand the word “Legacy” is likely a call back to Mr. Battajon’s grandmother, from whom he drew inspiration.
  • This Legacy edition was 55% ABV. In the various expressions, the strength varies from ~48% to ~60%
  • I’ve written an email to the company asking for clarification on a few points, so this post will be amended if I get a response.
  • Because several years’ worth of the Legacy were issued (some at 55%, some stronger, some weaker), I’m unsure as to the age. None state the year of make on the label as far as I can tell, but online stores sometimes make mention of the one they’re selling.

Husk Distillers “Bam Bam” Australian Spiced Rum (Batch 8) – Review

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Mar 232022
 

Photo (c) Husk Distillers

Of the New Australian distilleries that have emerged in the last ten years, Husk may be one of the older ones. Its inspiration dates back to 2009 when the founder, Paul Messenger, was vacationing in the Caribbean; while on Martinique, he was blown away by agricole rhums and spent the next few years establishing a small distillery in northern New South Wales (about 120km SE of Brisbane) which was named “Husk” when it opened in 2012. Its uniqueness was and remains that it uses its own estate-grown sugar cane to make rum from juice, not molasses, and is a field-to-bottle integrated producer unbeholden to any external processing outfit for supplies of cane, syrup, juice or molasses. Initially they used a pot still but as their popularity grew it was replaced with a hybrid pot-column still (the old still remains at the entrance to the distillery).

As is standard practice in Australia, while rums wait two years to age before being called “rum”, other spirits are made to fill the gap and provide cash flow – in this case there was a gin called “Ink”, and a set of “Cane Spirits” products which were initially a pair of unaged agricole-style rums at two strengths, plus a botanical and a spiced. These continue to be made and pay the bills but there were and are others: in 2015 a “virgin cane rum,” came out, limited to 300 bottles; in 2016 a 3YO aged rum was released (the “1866 Tumbulgum”); in 2018 a 5 YO (“Triple Oak”) – all were cane juice rums and these days both are hard to find any longer. In 2021 they issued “The Lost Blend” virgin cane aged rum with “subtropical ageing” (coming soon to the review site near you) and in the spiced category, they have periodic releases of the spiced rum we are looking at today, which they call “Bam Bam” (for obscure reasons of their own that may or may not be related to a children’s cartoon, but then, they do say they make better rums than jokes).

The rum clocks in at standard strength (40%) and is, as far as I am aware, a pot still cane juice product, aged for 3 years in oak (not sure what kind or from where it came) and added spices of wattleseed, ginger, orange, cinnamon, golden berry, vanilla and sea salt. I should point out here that all of this was unknown to me when I tasted the sample — the labels on the advent calendar didn’t mention it at all.

So…the nose. Initially redolent of ripe, fleshy fruits — apricots, peaches, bananas, overripe mangoes and dark cherries — into which are mixed crushed walnuts, pistachios and sweet Danish cookies plus a drop or two of vanilla. It’s soft and decidedly sweet with a creamy aroma resembling a lemon meringue pie topped with whipped cream, then dusted with cinnamon…and a twist of ginger off a sushi plate.

The taste maintains that gentle sweetness which so recalled a well done sweet pastry. There was cream cheese, butter, cookies and white chocolate, plus some breakfast-cereal notes and mild chocolate. A few fruits drift in and out the of the profile from time to time, a touch of lime, an apricot, raisins, a ripe apple or two. And with some patience, baking spices like cinnamon and nutmeg are noticeable, but it’s all rather faint and very light, leading to a short and quickly concluded finish with orange peel, vanilla, brown sugar, and that tantalising hint of cake batter that evokes a strong nostalgic memories of fighting with my brother for the privilege of finger-licking the bowl of cake mix after Ma Caner was done with it.

Overall, it’s a peculiar rum because there’s little about it that shouts “rum” at all (on their marketing material they claim the opposite, so your own mileage may vary). My own take is that it’s alcohol, it has some interesting non-rum flavours, it will get you drunk if you take enough of it and it has lovely creamy and cereal-y notes that I like. But overall it’s too thin (a function of the 40%) too easy, the spices kind of overwhelm after a while and it seems like a light rum with little greater purpose in life than to jazz up a mixed drink someplace. That’s not enough to sink it, or refuse it when offered, just not enough for me to run out and get one immediately.

(#893)(80/100) ⭐⭐⭐

Other Notes

  • As with all the Australian rums reviewed as part of the 2021 Aussie Advent Calendar, a very special shout out and a chuck of the chullo to Mr. And Mrs. Rum, who sent me a complete set free of charge. Thanks, as always, to you both.
  • Husk refers to its rums as “agricoles” (see promo poster above) but incorrectly in my view, as this is a term that by convention, common usage and EU regulation refers to cane juice rhums made in specific countries (Madeira, Reunion, Guadeloupe and Martinique). A re-labelling or rebranding might have to be done at some point if the EU market is to be accessed. Personally, I think they should do so anyway. Nothing wrong with “agricole-style” or “cane juice rhum” or some other such variation, and that keeps things neat and tidy (my personal opinion only).
  • Long time readers will know I am not a great fan of spiced or infused rums and this preference (or lack thereof) of mine must be factored into the review. The tastes are as they are, but my interpretation of how they work will be different from that of anther person who likes such products more than I do. Mrs. Caner, by the way, really enjoyed it.

Samai Gold Rum (Cambodia) – Review

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Nov 292018
 

Now here’s an interesting standard-proofed gold rum I knew too little about from a country known mostly for the spectacular temples of Angor Wat and the 1970s genocide. But how many of us are aware that Cambodia was once a part of the Khmer Empire, one of the largest in South East Asia, covering much of the modern-day territories of Thailand, Vietnam, Laos and Viet Nam, or that it was once a protectorate of France, or that it is known in the east as Kampuchea?

Samai is a Khmer word for modern (it has subtleties and shades of meaning beyond that), and is the name given to a rum brand made by the only distillery in the country, a relatively new effort from a young company. It was formed by Daniel Pacheco and Antonio Lopez De Haro, a pair of young Venezuelan expats in 2014, who (the storyteller in me supposes) missed their home country and wanted to make an effort to bootstrap a local rum industry in a place more used to beer and rice wine and teuk thnout chhou (a whiskey-like spirit similar to Thailand’s Mekhong).

Made from molasses derived from locally grown cane and distilled in a pot still and aged for between one and two years, it is also, I should note, added to – it’s actually something of a flavoured rum, since a touch of honey from Ratanakiri (a province in Cambodia known for its very tasty honeys) is also added. Too, the ageing is done in american and french oak and sherry casks, and while the company website makes no mention of how this is accomplished, I am assuming that various barrels of rum with these various woods, are all married together for the final product, which gives it an interesting flavour profile, to say the least.

All right, so we have a new distillery, a new rum, and no notes. Let’s run through it and provide some for the curious.

Nose first. As befits the strength and the production methodology, it’s soft, salty, and reminded me of fish sauce and miso soup. It was also musky, musty, dry and kind of thick, with aromatic tobacco, sweet soya and molasses coiling beneath it, sort of a combination of maggi cubes, brown sugar, and raisins – intriguing to say the least. Some very ripe fruit (bananas, pineapples) that edged towards rottenness, without ever stumbling over into spoilage. I tasted it blind and thought it was a standard proofed (it was), and it reminded me of a cross between a cheap rough darker Demerara rum (say, DDL’s 5YO, Young’s Old Sam or Watson’s) and a low-ester Jamaican.

A higher strength might have not worked as well for this rum, and given it a harshness which would not have succeeded quite as nicely as it did – as it was, it tasted nice and smooth, warm and sweet, with just enough bite behind the demure and easy facade to show it wasn’t 100% milquetoast. The palate suggested biscuits, cereals, molasses, brown sugar, vanilla, caramel, winey notes, a melange of difficult-to-nail-down fruits – not excessively complex, but enough going on to be intriguing. It accomplished the odd trick of seeming more sweet than it was, partly because of the thickish mouthfeel and texture, and was set off by a few sly touches all its own – some brine, sharpness and that background of syrup, probably from the sherry and honey influence. It was, shall we say, very pleasant and unintimidating, ending with a quietly impressive and surprisingly long finish, dry, dusty, somewhat sweetish, with a touch of fruit salad set off by cumin and masala.

Well now, what to make of a rum like this? It does not line up directly with any style one can immediately pinpoint, which is part of its attraction — I’d say that it’s geared towards the softer South/Latin American / Cuban or eastern palates (I was reminded of the Batavia Arrack, Amrut and Mekhong rums, for example, but not Fiji or the Japanese). The Samai Gold rum has perhaps more sweet than lovers of purer Jamaican, St Lucian or Bajan would prefer, but if you’re into DDL’s lower-proofed rums, Plantation rums or other Asian ones, this one would be right in your wheelhouse, and much as I usually sniff at sweeter rums these days, I can’t deny that with its slightly off-kilter tastes, it’s quite a nifty drink, partly because it is, in its own way, something of an original.

Rums like the Samai showcase again the pleasure one can have in exploring iterations in the spirit, in a way that is simply lacking in most others. It’s like a voyage of discovery that encompasses the whole world — each continent, each country, each distillery that makes rum, has some interesting variation on the theme. The under-the-radar Cambodian rum written about here is intriguingly different, tasty to a fault and gentle enough to appeal to a broader audience. And all that while maintaining a sort of unique taste profile all its own, adding yet another brick to the impressive and fascinating global structure that is Rum.

(#572)(83/100)

Other Notes

  • Many thanks to John Go, who supplied the sample.

Tuzemak Czech Rum – Review

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Nov 262010
 

First posted 26 November 2010 on Liquorature.

Herbal, different and like few other rums (we’ll be generous with the term) ever made; will add variety to cocktails and cheer to any Czechs you booze with, but my take is to exercise care when you have it neat.

We must establish from the outset that all labeling to the contrary, Tuzemak is not precisely a rum. This is because it was originally made from potatoes or beets, not sugar cane, and while you might find it in the rum section, it’s simply because the Czech manufacturers have in the past included colouring and taste additives to make it more like a real rum, and called it as such — you will note this label has no such word, not even “room” which some Central European spirits makers have used to get around EU regs. I’m no fan of over-regulation, and the EU has whole warehouses crammed floor to ceiling with them, but in this case their ruling that to be classified and sold as rum in Europe, the thing can’t be made from pommes-de-terre, finds much favor with me.

Which is not to say I actually despise the drink I bought on a whim at Willow Park the other day (my curiosity and nosiness will be the undoing of me one day, I fear). As a confirmed internationalist and pretender to cosmopolitanism, I try to take a more tolerant view of differences, and if this thing more or less looks like a brown drink, tastes sweeter than whisky and smells a bit like the good stuff, while being trumpeted as a rum in Czechoslovakia even though they have been forbidden to do so…well, I’m not averse to taking it at face value (The Last Hippie, who refuses to concede that there is any other whisky than the Scotch kind even as he snootily reviews what he terms “lesser offerings” in an effort to call himself fair, would probably be horrified at my laissez-faire attitude, but them’s the breaks).

Tuzemak actually means “domestic” in Czech, and simply refers to its down-home origins (not a maid). Called Tuzemský rum until January 1, 2003 — when the country became subject to the EU regulatory regime on spirits as a condition for entry — it is, like Stroh’s, something of a local institution, and made with an old, supposedly traditional recipe. Czechs are great beer drinkers, but they do like hard stuff as well: aside from the rum, there is both slivovice (a kind of plum brandy) and Becherovka, (a herbal 38% liqueur). This one seems to take the best part of tose and creates a drink for the people who never have drinks…just a drink, and then another drink and then…

Enough temporizing, then: what’s the story on the rum?

On the nose, it’s not too shabby. It’s a little pungent, a shade sharp, but as it settles, wafts of vanilla billow gently into your nose without too much sting or burn. There is a very slight medicinal undertone that kind of spoils the taste, but not so much as to seriously detract from the overall quality, just to show it’s not an aged product. What kind of blend it is – that is to say, what’s in it or how many differing ingredients there are – I cannot say. There’s too little information available.

The palate continues enhancing what the nose promised. As one tastes, the vanilla becomes more pronouced, keeping in step with a gradually increasing floral note, some kind of herbs (similar to the Stroh 54) and a faint liquorice hint that blends pretty well into the overall balance. It’s like a light sweet semi dry cognac, and for once I do not mean this in a bad way. It’s young and a little rambunctious, not too sophisticated…yet nice too, even as a low end sipper. The finish is short and dry and without serious sting or burn, the warm breath of the fumes come up the back of your throat and linger gently before dissipating

In summary, I think this is a very workmanlike entry to the genre. I’d drink it neat, yes; but it makes a phenomenally different and pleasurable mixer too, largely due to its unusual herbal properties which give even that old faithful, the rum and coke, a uniquely different perspective. Remember how I despised the plasticine taste of the Stroh 54? This delectable local tipple from middle Europe avoids the pitfalls of that overproof, and is a decent rum, an interesting sipping tipple and something that I’d recommend for any who want to try something a little off the reservation.

Na zdravi!

(#050)(73/100) ⭐⭐½

Other Notes / Updates

  • In 2018 the Tuzemak was pulled aside by the EU and told to remove the “rum ether” which gave the beet-distilled spirit its rum flavour (it was a carcinogen).