Feb 162024
 

“Oh wow!” I wrote with a sort of delighted and startled surprise when first nosing Archie Rose’s 40% white rum they called White Cane. I had not tried anything from the distillery beforeindeed, I knew very little about itbut the rich and oily scent of a mechanic’s shop fumigated with vanilla flavoured acetones was really not what I had expected as an opening salvo. And it didn’t stop there, because the seeming light ‘n’ easy aromas it started out with contained quite a bit more oomph than was initially apparentonce it opened it up it was brine, olives, ripe and watery fruits, lots of pears and papaya, figs and persimmons, even a hint of caramel and some sweet yet tart apple cider. The nose displayed a thickness and depth that was quietly impressiveone does not often see this kind of profile in a standard proof rum very often.

Putting down my glass, I looked curiously at the sample label. Who was is this outfit? What was behind the name? Was it a left-handed nod to WW1 ack-ack fire, maybe, or a hat tip to Riverdale and the comics? An old but forgotten relative, perhaps, or a gone-to-seed second eleven cricket player from the past who nobody except the owners remembered?

Apparently not. Some references suggest that “Archie” was a slang word, a pseudonym for an underground distilling bootlegger at a time in the 1800s when the temperance movement was ascendant in Australia and distillation was illicit, if not quite illegal; and since the founder, Will Edwards established the distillery in its first location in Rosebery, an inner suburb of south Sidney, the name seemed a good fit. A more prosaic alternative is that the neighbourhood itself was named after an uninspiring and obscure 19th century British PM, Archibald Primrose, and the distillery took the contracted form of his name, so take your pick.

Anyway, it was apparently the first new distillery in the city since 1853 (one wonders what the previous one was) and comprised of several Italian made fermentation tanks (named after rappers), and three hand built gas-powered steam-boiler-heated 3600-litre pot stills made by Peter Bailey, who at the time was the country’s only still maker. It was mostly family financed, and sported a very good bar right next to the distillery to help make ends meet.

“White Cane” was and remains the company’s only unaged rum (there are some experimentals coming as well, however), and it’s interesting that they went with that name instead of the near universal “cane spirit” moniker everyone else has been using over there. The source cane came from Condong up in NSW just south of Brisbane, so the molasses likely originated from the Condong Sugar Mill, and the wash blended two kinds of molasseshigh test and B-gradefermented with two different yeasts for 4-16 days, then run through their main and pilot still at least twice, with part being “cold” (or vacuum) distilled.

That fermentation and complex distillation was probably why the taste, as well as the nose, had enough chops to excite some curiosity, if not outright enthusiasm. It presented like a crisp, tangy, citrus-like 7-up, with green apples, pineapples, ripe pears on the edge of going off, red grapes and a subtle bite of ginger. The nose, I felt, was better, but for the taste to be this interesting at 40% did demonstrate that the awards the rum won (three so far) was not mere happenstance or flinging medals at everything that turned up. The palate continued to provide subtle and almost delicate notes: white chocolate, crushed walnuts some mint, fennel, sweet coconut shavings and some faint mustier cardboard notes, leading to a short, easy, sweet and spicy finish redolent of cinnamon and ginger and papaya. Nice.

Names and origins aside, currently the distillery boasts five different rums (and fifteen whiskies, ten gins, four vodkas and various other alcoholic products, lest you err in thinking their focus is on the Noble Spirit). Their origin was, and remains primarily in, whisky, for which they have won oodles of awards, and boosted their cash flow so well that in 2020 they were able to float A$100 million financing to move to Banksmeadow, a few kilometres south of the original location, leaving Rosebery to be a sort of visitor’s area for tours, classes and other events. Two massive new pot stills were also installed allowing production to be significantly increased.

As always, there is the downside that such a wide variety of spirits production dilutes focus on any single one. Not something I can blame a distillery for, since making payroll, paying rent and expanding the business is what it’s about, but lessening the attention that can be paid to developing and improving one product. Clearly whisky is the core business and everything orbits that priority (my opinion); and we must be careful not to over-romanticize the myth of the Great Little Solo Distiller Working in Obscurity, since commercial enterprises do make good juice, and not always by accident or as throwaways. RecentHeavy Cane,” “Virgin Caneand other experimental rums Archie Rose is playing with point to a committed and interested distilling team that wants to do more than just make another supermarket rum.

The White Cane, even at 40%, is pretty good and that’s an endorsement I don’t give often. I think the panoply of tastesadmittedly delicate and occasionally too faint and hard to pick apartplay well together, don’t overstay their welcome or allow any one element to hog the show, and provide a nice drinking experience. Sometimes just as much work goes into an unaged spirit as an aged oneperhaps more since there’s no backstop of ageing to improve anything so what comes off the still had better be readyand it’s clear the distiller paid attention to the entire production process to provide both mixing and sipping chops. One can only hope the distillery expands the range and ups the proof, because then not only would it likely garner even more awards, but I’d be able to bug Steve Magarry yet again…to get me a whole bottle, not just a sample.

(#1058)(83/100) ⭐⭐⭐½


Other notes

  • From the 2023 Australian Advent Calendar, Day 7. This is Batch #2 from 2023. Batch #1 was introduced in 2022
  • Production notes from company webpage.
Nov 152023
 

Brisbane’s Rum Revolution in Down Under has just ended last weekend, and among the many excited questions of “were you there?” and “did you drink this?” posted on social media, were a surprising number of accolades given to Capricorn, the little distillery run by Warren Brewer (also and variously called Walter, Wal, Wally, Warren and Wally Walter, depending on how he’s feeling on the day), south of Brisbane. People were getting all gobsmacked over the High Ester rum (rightfully so methinks) and I’m hoping we’ll see it at a rumfest in Europe next year, so we can see how others feel about it.

Alas, today I’m not reviewing that one (although I want to) but will instead focus on another very interesting experimental rum the distillery makes, the Dumpster Diver, which among other things, demonstrates that West Indians are not the only people out there with a sharp and obscure sense of humour. Now, this is an unaged rum, white, molasses-based, jacked up to the nines by using a cane juice acid, muck, and natural ferment to supercharge the thing; it was fermented for about thirty days, distilled in a single pass through the double retort pot still (that’s the one named Rocky), then left to snooze in a stainless steel vat for a couple of months. I’d like to think Warren then chucked it into a dumpster out back behind the shed for people to fish out when they wanted some, but naaah, he just bottled it…at 62%. It is not currently available in shops (it remains something of a trial release and not mentioned on the company website), and Wally tells me it can always be had to buy at the back door of his distillery where they sign waivers before tastings (well…not really: but they are warned what to expect so as to cushion the shock).

Normally at this point I’d tell you about the distillery and its background; however, that’s already available (reprinted below), and the only thing to add to it is that I think Walter deserves the praises, because this rum is really quite a blast to have neator, as he reminds me, in a totally awesome martini. This is one rum that’ll cure what ails you.

So, let’s just dive right in. Nose first: it’s redolent of cucumbers and a few pimentos in white vinegar, really hot and sharp. There’s an element of dusty houses, old cupboards, granny’s unused bloomers (best not go there) and a whole lot of dry and expired cereals. The smell is slightly sweet, and also sour, channelling gherkins and diluted balsamic vinegar: there is a sort of kimchi vibe here that’s quite nice, and even some ashlan-foo (which made Mrs. Caner sigh with nostalgia when I passed the glass to her to confirm). The intensity fades after it opens up and remains well controlled and rather quiescent most of the time. Towards the end, things get weird for a whileit could be just me but I thought I nosed some disinfectant, pine sol and even the slight acrid hint of a chlorine bleach, which makes it slip in my estimation, but overall, the nose is really quite somethingnot one you’ll forget in a hurry, and somewhat reminiscent of an agricole.

Photo (c) and courtesy of Josh Wall

It is also excellent on the palate: strong, firm, solid, and very dry. Letting it stand to let the harsh alcohol burn off is probably a good idea, or alternatively, some might like to add a little water. This allows a solid taste experience to unfold, starting with an air of clean white laundry flapping in the breeze on a sunny day, white wine and tart fruits, plus unsweetened yoghurt, which presents a sort of crisp fruitness that is very pleasant. Pomegranates, figs, dragon fruit, soursop and other unusual stuff like that, but also citrus, green apples and grapes, each snapping crisply into focus and then quickly moving aside for the next one. As for the finish, well, pretty damned fine: dry, dusty, fruity, nicely long, with acetones, nail polish remover and bubble gumplus the usual fruit salad rounding things out.

New rums like this from far-flung locations are why I stay in the game. It’s such an interesting dram, on so many levels. It shows a lot of rough edges“like a country bai com’ to town”and a demonstrable lack of couth is right there, front and centreyou can almost smell it sweating and sweltering in the heat. And yet it’s a completely solid rum, channelling Hampden by way of Worthy Park with a little TECA thrown in, before adding its own exuberant Queensland twist. It’s rough, it’s brutal, it’s got tastes and to spare, attitude beyond reason and when you’re done you will realise that it’s also an immensely enjoyable drink on its own terms. And yeah, it really does make a seriously sleazy, filthy, barkin’ mad martini.

(#1039)(85/100) ⭐⭐⭐½


Other notes

  • Disclosure: although Warren and I agreed I’d send him something from my stocks to pay off for the samples he sent to me in Canada, as of this writing I have not yet done so. Just waiting for my empty sample bottles to arrive, though, and all will be settled.
  • I’ve asked for a photo of the bottle and label, as none appear to be available online, even on the company’s social media pages. My sincere thanks to Josh Wall of the Brisbane Rum Club FB page, who kindly allowed me to use his photograph of the rum bottle and its label. Ta, and a hat tip, mate.

Company background (from Review #1029)

Capricorn Distilling’s origins began in 2015 or so when Warren Brewer began distilling in his backyard with friends, using an 80-litre still from Spain (where he got it from is anyone’s guess). He released his first batch of premium rum in 2016 by which time he and five friends had bought the Saleyards motel in Rockhampton (the distillery was pushed into the pub and the idea was to use each line of businessmotel, pub, restaurant, distilleryto provide a fuller experience for patrons), which is 650km north of Brisbane. This establishment is closed now and larger premises acquired in 2020 in the south of Queensland (in Burleigh Head on the Gold Coast, which is south of Brisbane and a mere stone’s thrown from the state border with NSW). Now the Saleyard company website redirects to Capricorn, but for a while in early 2021 both locations operated at the same time. From the beginning, it seems was rum was Brewer’s thing and indeed, his Capricorn Spiced Rum copped the top prize at the 2020 World Rum Awards.

The distillery doesn’t stray too far away from the standard outputs we have observed in other small and newly-established companies: its stable of releases encompasses spiced and infused and flavoured rums, a liqueur, the unaged Coastal Cane, the High Ester rum and some experimentals we’ll talk about at some point; also Ready To Drink cans, and, of course, the everpresent cash flow generator of gins.The company runs two pot stills: one is a single retort copper pot still called “Burleigh”, the other a double called “Rocky” made in NSW.


 

Sep 302023
 

Today we’ll go back Down Under, because we want to check out a starter rum from another one of those small distilleries that seem to be popping up with increasing frequency all over the map: craft, small batch, experimental, not from the Usual Countries, founded and run by one or two quasi-certifiable enthusiasts who just want to hare off and do something different, because, well, they can.

Capricorn Distilling’s origins bean in 2015 or so when Warren Brewer began distilling in his backyard with friends, using an 80-liter still from Spain (where he got it from is anyone’s guess). He released his first batch of premium rum in 2016 by which time he and five friends had bought the Saleyards motel in Rockhampton (the distillery was pushed into the pub and the idea was to use each line of businessmotel, pub, restaurant, distilleryto provide a fuller experience for patrons), which is 650km north of Brisbane. This establishment is closed now and larger premises acquired in the south of Queensland (in Burleigh Head on the Gold Coast, which is south of Brisbane and a mere stone’s thrown from the state border with NSW). Now the Saleyard company website redirects to Capricorn, but for a while in early 2021 both locations operated at the same time. From the beginning, it seems was rum was Brewer’s thing and indeed, his Capricorn Spiced Rum copped the top prize at the 2020 World Rum Awards.

Still, for all the stated love of rums, the distillery doesn’t stray too far away from the standard outputs we have observed in other small outfits: its stable of releases encompasses spiced and infused and flavoured rums, a liqueur, the unaged Coastal Cane, the High Ester rum and some experimentals we’ll talk about at some point; also Ready To Drink cans, and, of course, the everpresent cash flow generator of gins.The company runs two pot stills: one is a single retort copper pot still called “Burleigh”, the other a double called “Rocky” made in NSW and acquired in 2022.

The Coastal Cane is a molasses based spirit, from molasses fermented for ten days and then run twice throughRockythe double retort. No ageing, no additions, no filtering, just reduction down to standard strength of 40% ABV.

The middling-long fermentation time and that double pass through the pot still provide quite an aromatic punch. The nose starts with rubber, rotting fruit, brine and sugar water, making me blink in surprise…wait, what? is this a Jamaican undercover in Oz? … The smells continue: acetones, turpentine, new plastic peeled off a new phone. Some bananas, mangoes, papaya, maybe a grape or two. There’s a sense of freshness, of greenness, about the whole aromatic experience, like the damp floor of a forest glade after a summer shower. After a while one can sense mint and marzipan, prunes and apricots, all of which is a little sharp. Admittedly it has a bunch of rough edges and it’s quite spicy for 40%, but we can ascribe that to the fact that it probably boiled and frothed off the still just a few minutes before being stuffed into the bottle and calmed down with some water, so it’s to be expected, really.

When tasted there’s a certain minerality about the rum, something like ashes, or water on hot concrete. Admittedly it’s rough, but I quite like the taste, because it also channels some sugar water, grassiness, mint, marzipan and pine needles (kind of odd, in a nice way), overripe fruits, a twist of citrus. It then moves quickly to a short, crisp and tangy finish, where things go back to being traditionalfruits, rubber, olives, a touch of sugar water, and ends the short show in a not unpleasant flourish akin to a smack across the back of the head..

You sort of have to wonder at what this entry level rum manages to achieve. Its youth is evident, and yes there are ragged edges that show that; but you can also sense potential in the thingit would probably make a bangin’ daiquiriand overall it presents something like a cross between an agricole and a Jamaican white overproof. Over the last few weeks we have been looking at some seriously high powered young aged rums from Taiwan, but this unassuming rumlet proves that strength isn’t everything, and you can be made to appeal to the accountant in the front office… while still impressing the cane cutter out back.

(#1029)(82/100) ⭐⭐⭐½


Disclosure:

Although Warren and I agreed I’d send him something from my stocks to pay off for the free samples he sent (mind, he did say it was unnecessary…I mean, a few 5cl bottles? – hardly evidence in a bankruptcy proceeding), as of this writing I have yet to honour the promise. But it will be.

Aug 292023
 

The real question is not so much how good this Malabari Vaatte is, where it originates, or what it purports to be…but what exactly it is. Part of the issue surrounding the Mandakini is that the wording on the label could equally well be describing a real rum, a disguised alcoholic beverage claiming to be one, a spiced spirit, or some peculiar amalgam of all of the above.

The rum (I’ll use the term for now) is made in Canada, and therefore falls into the rabbit hole of the country’s arcane liquor laws, one of which, like Australia’s, states that a rumassuming it meets the basic criteria of being made from cane derivatives like molasses, juice or vesoucan only be so labelled if it is aged for a minimum time of one year. That’s all well and good except for this catch: the same terms one would use to describe a true rum not quite meeting the criteria (for example by being a completely unaged one), are also used to describe a neutral spirit that is doctored up to be more palatable. In this case it is labelled as being an “unaged spirit from sugar cane extract” which could be either one or the other, or neither. So which is it, exactly? The producers never say.

After scanning all available sources without resolution, I finally picked up the phone and asked them directly. The bottom line is that the Mandakini derives from a wash of blackstrap molasses fermented with natural yeast for two weeks or more, and is then double-distilled through a third party’s pot-still, after which a small amount of neutral spirit is added to the mix and it’s diluted down to 46%. There’s a reason for the addition, according to Abish Cheriyam, one of the founders who very kindly took the time to tell me all about itit’s to bring the price down so it’s affordable to the target audience, as well as smoothening out batch variation.

Trying it out (with three other Indian rums on the table as comparators) makes it obvious that this is not a rum of the kind we know, even taking into account its heritage. The nose is all sweet light candy and icing sugar, some vague sugar water, swank, lime peel, peppermint, bananas, and the kind of weak syrupy essence they dash into your flavoured coffee. Unfortunately the neutral spirit takes away from what could otherwise develop into much more interesting drink: it smells too much like a lightly sweet vodka. Those who are into Jamaican high ester beefcakes or strong unaged indigenous white rums will not find the droids they’re looking for here, and will likely note that this does not channel a genuine product made by some village still…at least not what they’ve come to expect from one.

The taste also makes this point: it is quite inoffensive, and it doesn’t feel like 46%, which to some extent is to its credit. Light, sweet, a little sharp, yet the downside is that there is too little to distinguish it. Some light florals, sugar water, coconut shavings, bananas and maybe the slightest touch of allspice. There is nothing distinctive here, and the rum feels too tamped down and softened up. I try to keep an open mind and am not exactly looking for the raw nastiness and sweat infused crap that real moonshine (like, oh, say, clairin) is often at pains to providebut at least a hint of such brutality would have been nice. It shrugs and coughs up a touch of mint, alcohol, medicine, cotton candy, it flexes its thin body a bit, and that’s pretty much the whole ball game. The finish is short, light, has some alcohol fumes, white fruit and light candy floss to recommend it, but alas is gone faster than my paycheck into Mrs. Caner’s hands when purses are on sale.


While members of the Indian diaspora would probably get this, the rum does not channel the subcontinent to me, and that’s not a guess, because Mandakini, irrespective of its Indian origins (all three of its founders are from the southern state of Kerala), is actually made by a small craft distillery called Last Straw, in Ontario. This is a small family outfit that was founded in 2013 as a whisky distillery with two small stills; it makes all kinds of spirits on its own accountwhisky, vodka, gin, rum and experimentals (including the fragrantly named “Mangy Squirrel Moonshine”) — and nowadays also does contract distilling, designing products from scratch for any client with an idea.

Clearly Abish Cheriyam, Alias Cheriyam and Sareesh Kunjappanengineers all, who have worked and lived in Canada for many yearshad such an idea, one that they felt deeply about, though unlike the Minhas family in western Canada, they had no background in the spirits business aside from their own enthusiasm. They did however, identify some gaps in Canada’s liquor landscape: there was very little Indian liquor on the shelves aside from Amrut’s whiskies or their Two Indies and Old Port rums, and Mohan Meakin’s Old Monk; and none at all that was an Indian equivalent to vaatte, a locally distilled liquor native to Kerala (also called patta charayam or nadan vaattu charayam), which, though banned in the state since the late 1990s (a holdover from pre-independence days when the Brits forbade local liquor so as not to damage sales of their own), retains an underground popularity almost impossible to stamp out. Rural folks disdain the imported whiskies and rums and ginsthey leave that frippery to city folks who can afford it, and much prefer their locally-made hooch. And like Jamaicans with their overproofs or Guyanese with their High Wine, no wedding or other major social occasion is complete without some underground village distiller producing several gallons to lubricate the festivities.

Since they could not afford to launch a distillery or wait for the endless licensing process to finish, they went to Last Straw to have them create it, and after experimenting endlessly with various blends and combinations, launched in August 2021, calling it a Malabari Vaatte (the similarity of that word to “water” is likely no accident), and aiming at the local Sri Lankan and Indian diaspora. Both the shape of the bottle and the lettering in five languages (Malayalam, Hindi, Punjabi, Tamil and Telegu) is directed at this population and the fact that the first batch sold out within days in Ontarioat the distillery, because they had not gotten a deal with the LCBO at the timesuggests it worked just fine. People were driving from all over the province to get themselves some.

In Kerala, Malabari vaatte is often made from the unrefined sugar called jaggery or from red rice like arrack, and also with any fruits or other ingredients as are on hand; it has a long and distinguished history as a perennially popular underground hooch, and that very likely comes from its easygoing nature which this one channels quite well. It shares that with other Asian spirits, like Korean shojus, Indonesian arracks, Cabo Verde grogues, or Vietnamese rượu: in other words, it is a (sometimes flavoured) drink of the masses, though Abish was at pains to emphasise that no flavourings or additives (aside from the aforementioned neutral alcohol) were included in his product.

As a casual hot weather drink and maybe a daiquiri ingredient, then, I freely admit it’s quite a pleasant experience, while also observing that true backwoods character is not to be looked for. To serious rum drinkers or bartending boozehounds who mix for a living, that’s an issuesome kind of restrained unhinged lunacy is exactly what we as rum drinkers want from such a purportedly indigenous drink. A sort of nasty, tough, batsh*t-level taste bomb that leaves it all out there on the table.

That said, I can see why it sellsespecially and even more so to those with a cultural attachment for itOld Monk tapped into that same vein many decades earlier. But that to some extent limits the Mandakini to that core audience, since people without that connection to its origins might pass it by. For all its good intentions and servicing the nostalgia and homesickness of an expatriate population far from their homelands, the Mandakini does not yet address the current market of the larger rum drinking population. It remains to be seen whether it can surmount that hurdle and become a bigger seller outside its core demographics. I hope it does.

(#1021)(74/100) ⭐⭐½


Other notes

  • The name “Mandakini” is a common female name, familiar to most Indians from north or south. It was chosen not to represent anyone in particular but to instantly render it relatable and recognizable.
  • TheMalabariin the title refers to Kerala’s Malabar Coast, famed for its spices: it’s where Vasco da Gama made landfall in 1498 after rounding Africa.
  • There is currently a 65% ABV version of the Mandakini called “Malabari 65”, available at the distillery in Vaughn. This is one I wouldn’t mind trying just to see how it compares. If they were to make a high ester version of that, my feeling is it would fly off the shelves.
  • The range is now expanded to the original Malabari Vaatte, the 65, a Spiced Vaatte, and a Flavoured Vaatte. The latter two are apparently closer to the kind of drinks the founders initially envisioned and which are popular in Kerala, having ginger, cardamom and other spices more forward in the profile.
Jul 282023
 

You can bet your bottom dollar that every review or writeup about the cannily named Outlier Distilling Company will find some way to mention that it’s not in the Caribbean (see?) but somewhere strange off the beaten trackthe Isle of Man in this caseand has a name that is completely appropriate to what it is. And without doubt, most will also note that the founders, Rick Dacey and Ian Warborn-Jones, set up shop in a small milking shed in a farm there, because, y’know, stuff like this just writes itself and it would be criminal to leave it out.

Outlier is another recently-established (and very tiny) British craft distillery, already making waves in the local rum world; it joins other new UK-based rum-making companies like Ninefold, Islay Rum Co, Sugar House, Retribution and J. Gow which are showing that good rum doesn’t have a nationality and can be well-made in places that don’t immediately spring to mind when considering the spirit. It was founded in November 2019: they boys set up shop in the aforementioned milking shed (one assumes the cows were long gone by this time, otherwise they might have redefined Manx terroire right there) with a small wood-fired 160-litre hybrid still, and established their credentials and their philosophy right away, by issuing an instantly-sold-out elderberry- and blackberry-based schnapps called “Hedge Fund” and a 55% rum they called “Pudtroleum” for the 2020 Christmas season (that they were able to do so in the middle of a global pandemic and lockdown is no mean feat).

By 2022 the still had been pretty much run in and the kinks worked out, and they released their next rum, the mild mannered 41% “Hoolie”it’s a slang term meaning a high wind or a blustery day, as in “It’s blowing a hoolie,” which is something of a backhanded homage to their island, where such blows are constant. They ferment their molasses-based wash using local yeast for anything up to two weeks depending on the weather, then run it through their still twice, and reduce the resultant spirit down to a manageable strength.

41% was chosen so as to allow for easier acceptance and there’s no ageing here, it’s a white rum straight off the still. In the hands of a someone still using training wheels this could result in a hot mess of keck, but here what we get is quite an interesting, tasty little rumlet, which starts right off by channelling crisp aromas of flowers, cucumbers in sweet balsamic vinegar, soya sauce, brine, olives, figs and sugar water (and all that in the first thirty seconds). The fresh cleanliness of the smell hints pleasingly at a cane juice rum, and throughout it remains soft, presenting light fruity notesapricots, grapes, overripe apples, and even a touch of candy floss.

To taste, also very easy drinking. It’s light and creamy, sweet, dusty and watery (which at first I regarded with some dismay, fearing a dilution of taste), but then it finds its legs as it opens up and more muscular aspects emerge (and that’s saying something, given it’s a relatively mild strength). White fruits, guavas, lychees, melons, papaya, a touch of citrus for bite and some fanta and sprite to smoothen that out. Marshmallows, slightly singed, and again, that candy floss element. The finish is short and breathy, mostly of cheesecake, marshmallows and citrus, and it’s gone too fast, which is a shame.

Naming this rum ‘Hoolie’ is an odd choice, I thought, given what it supposedly represents; and the rum is hardly a tempest, more a sprightly autumn blow that heralds the approach of colder weather, without actually being a wintry gale itself. Never mind, though: what I like about it is the integration of the various elements and how tasty they are: the rum samples like a cross between a beefed up Riesling and a mild unaged agricole, producing an off the wall love child that succeeds swimmingly by not trying to be too much to all people. The Hoolie makes a nice little daiquiri, and indeed, much of the company’s efforts surrounding its promotion have involved cocktail circuit demos and bar popups (it is a component in Trailer Happiness’s featured zombie blend, for example) – it is not made to be a premium sipper, and doesn’t pretend to be one.

Just as the Australians a world away are doing, the new crop of British distilling entrepreneurs who have sprung up in the last decade are eschewing mass-market sales and redefining small-scale quality rum in their own way, while never losing sight of the spirit’s basic DNA. What Outlier has done is rejig the pieces and the techniques they are using to make rum, just a bit, and here have succeeded in making quite an interesting and tasty rum that speaks well for their abilities. Better yet, the stuff that came after this rum is even better: for now, though, I’ll just leave you with my appreciation for the Hoolie’s succulent charms, and save other reviews from the brand’s expanding portfolio for the future.

(#1013)(83/100) ⭐⭐⭐½


Other notes

  • Neither of the two founders is actually from the Isle of Man: both now call it home
  • The two heads on the label channelling Aeolus and blowing wind, are caricatures of Rich and Ian.
  • Label design is, in a nice touch, actually credited for once: to Meg ‘Stedhead’ Hindley.
Apr 142023
 

“Worthy Park”. No more need be said, no further introduction is needed. They are one of the New Jamaican distilleries, without which the island’s rums cannot be properly understood or appreciated. They wield pot stills with the casual ease of Thor and his hammer, put any amount of unsuspecting Bacardi drinkers under the table, and have produced rums for independent bottlers and themselves that are stunning in their quality and taste chops. All this from a joint that only (re)opened for business in 2005 after four decades in mothballs.

Once they fired up the new distillery, Worthy Park initially began making rums for the local market (as well as some judicious bulk sales for cash flow); the breakouts that sold well and allowed them to muscle their way into the market were the entry-range stalwarts of the Select, Gold, Silver andof course! – the Appleton-slaying Overproof. The Silver was introduced around 2017 (WP saw an opening in a market that amazingly, had no unaged white all-pot-still Jamaican at 40% at all) and made a mark immediatelyit was a softer and easier unaged pot still rum, a blend of three marques, with just enough funk to appeal and just enough cool not to scare the hell out of aforementioned drinkers only now picking themselves off the ground. For people who walked warily around the overproofs, this was manna from heaven.

It’s easy to see why it’s so popular. The three marques included in the blendWPL, WPEL and WPEprovide structure and a series of increasingly funky tastes that don’t clash, and play nice with each other, each enhancing another’s strengths. This is evident even on the nose: it’s salty unsweetened caramel chocolate mixed in with pineapple, strawberries, bubble gum and a series of juicy fruits like red grapefruit, gooseberries, squishy bananas. The tartness of sour cream and laban, cucumbers in pimento infused light vinegar almost but not quite leap out to titillate. No sugar to dampen the experience here, that much is clear. A little acetone and nail polish, a couple of olives and there you are.

I have a thing for high-ABV unaged whites that aren’t filtered into insensibility, and by that standard the Silver doesn’t rank all that high…but I assure you, it isn’t a fail: you can in fact taste quite a bit if your palate is fresh and you pay attention. It is admittedly thin, somewhat watery and light: but well-positioned to make, say, a decent daiquiri. One can taste citrus, lime zest, black pepper, sugar water, pears, cucumbers (same pimentos are back for an encore) and while it does have some jagged scratchy edges, and lacks the force, zest and punch of its cousins, the Silver remains quite approachable and finishes quietly and quickly with just brief hints of cumin, brine, acetones and touch of flambeed bananas.

It’s a decent enough rum by itself, with a profile that clearly suggests its fate is to be in cocktails. And of course, I can see backyard residents of Cockpit Country or Trenchtown drinking it neat in plastic tumblers while slamming down the dominos on hot, drowsy Sunday afternoons. Most of us fall somewhere in between these poles, and generally speaking, its low strength seems deliberately chosen to appeal to a wide segment of potential consumers, though the relative thinness and fast finish work against taking it into sipping, the way one might occasionally risk with, oh, a clairin.

After having run through nearly a score of various Worthy Park rums, I’m left with the conclusion that as good as the standard strength rums are (at any age), it is the stronger rums (of any age) that are the stars of the house. For those who know the bigger and badder higher-proofed level bosses that come boiling off of WP’s pot stills, the potential which the Silver suggests is no mere glimpse, but a reality and so the Silver is unlikely to enthuse. Yet I believe that the Silver is an introduction to their quality, doesn’t try to take their place, and is just itself…and perhaps it’s in that fact that we gain an understanding of its great mass appeal in and beyond the shores of Jamaica.

(#988)(78/100) ⭐⭐⭐


Other Notes

  • The old stalwarts have mostly not weighed in on the rum, and even reddit is surprisingly thin with evaluations. Josh Miller from San Francisco, writing one of his last posts in 2018 where he examined Worthy Park’s background, quite liked it. The not very well known website of the Rum Social Club wrote an undated, and quite positive review, and rated it 75 points (which corresponds to ~87 points on mine). Paul Senft from the US gave it an unscored and positive write up in 2019. The Rum Barrel rated it in 2021, 82 points which is good, for him, as he skews low. On Rum-X 18 users are averaging 6.4/10 (half rated it six with one giving it a dismissive 3, which seems low, but ok). In an odd concordance, Rum Ratings gave it 6.3 off of 9 evaluations.

Mar 032023
 

Sugar House, along with Ninefold, J. Gow, Islay Rum Co and other distilleries now opening in the UK, may represent the Brit’s answer to the diminution of the merchant bottling trade, or perhaps the growing expense of getting the best casks out of the brokerages by an ever-increasing number of independents. It speaks to the desire of a new crop of aggressive young Turks to not be beholden to third parties for barrels of rum or blending skills, but to let loose and harness their own creative impulses to the max, and go out there and break some sh*t, to see what comes out the other end, frothing and hissing and dissolving glasses, taste buds and noses in equal measure.

While excitement attends the opening of any new craft micro-distillery launched by some enthusiastic young bravos, visionary lone founders or a husband and wife team that subsist on pizzazz and chutzpah and high hopes more than cold cash, they tend to be found most often in the Caribbean, Asia or Africa, with a smattering elsewhere. One does not immediately think of Scotland as rum country, know what I mean? Yet slowly but surely, small, exciting, well branded and cannily-marketed little startups are beginning to make a dent in the rumiverse over there, and Sugar House is surely one of them.

Founded in 2017 by owner and distiller Ross Bradley, it is not located in some rolling peat-smelling Scottish highland glen with fog, heather and deer in all directions, but in the down-to-earth, less than romantic industrial area just north west of the small town of Dumbarton, itself to the NW of Glasgow. Initially he used the Strathleven Distillery to pot distil the rum (and called it the Spirit of Glasgow) but as of 2018, their own equipment probably arrived and Mr. Bradley set up shop in the Vale of Leven Industrial Estate. There, welding a hybrid 1400-litre pot still (with a 12 plate rectifying column bolted on) to imported high grade molasses (Wes noted in 2018 that it was from Guyana) and a week-long fermentation time, Sugar House produces a 90% ABV spirit. Some of that goes to age, some of gets released as an unaged white, still more goes into the spiced and infused rums they also sell, and some just gets tinkered with in one fashion or another and released as an experimental, limited edition.

For the moment, none of these are under the microscope except the white, which in this case is from the 2022 batch on display at the first TWE Rumshow, and not the same as the blue labelled one Wes reviewed five years ago. He liked it a lot, and batch variation or no, new recipe or not, this Scottish rum packed quite a wallop for me as well. Consider: the nose was light and fruity, felt solid and clean, and smelled fruity, a bit malty and even beer-like, with a nice play of hops lurking in the background. There was cardboard, light watery fruit, cherries, a fine touch of funkiness (not much), some green peas and melted butter, papaya and salt, and say what you will but I thought it was different and good (though I tried manfully to keep my face impassive at the booth that day and mumbled something doofus-like, like “Hmm” and “”ok” and “interesting” which probably made the guys wonder why they were wasting time talking to me).

For 43% the palate really was surprisingly robust as well. Not sharp, just punchyit channelled a sort of earthiness of dark wet loam, damp sea wind, and again, beer, mustiness, and some ashes (all this, in an unaged white rum?). It progressed sweetly and naturally to a sort of peppery, fruity, tart series of tastesunsweetened yoghurt, pineapple and cordite mixed with sharp unripe fruits is the best I can explain it, though later some of the depth started fade as I stuck with it. It was remarkably pleasant by itself ( I was told it was even better in a mojito) and while the finish brought nothing new to the tableit mostly summed up the preceding experienceit was as sweetly and lightly loving as a wife’s kiss in the morning, and a nice summation of the drink as a whole.

It’s too early to tell the kind of impact a small craft distillery will have on the global rumisphere in years to come, but for now Sugar House is certainly making a splash locally and in Europe, where the desire of the tippling public for something new and interesting will certainly garner them plaudits and (hopefully) increase sales. Sales that I hope expand to other parts of the world, where stuff like this is in short supply as the race to premiumise gathers force and steam and relegates whites to the unfairly dismissed margins. But you know, I enjoyed and liked this standard proof unaged white rum a lotthe tastes were a mix of old and new, familiar and different, oddly unique and comfortingly the same…and it was a fun drink on top of it all. That sort of combination is rare, is welcome when it’s experienced, and to have it on display with products made so early in the lifecycle of a new company speaks well for their future endeavours. I think it’s something of an undiscovered gem.

(#977)(84/100) ⭐⭐⭐½

 

Feb 242023
 

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

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

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

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

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

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

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

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

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

(#975)(88/100)

Dec 052022
 

By now Saint James needs little introduction. It is one of the premiere rum makers on Martinique, has a long and proud history, and isn’t particularly nervous about straying off the reservation from time to time. They have made rhums in their illustrious history that are among the best, the most original or the most storied (not always at the same time, of course) – such as the legendary 1885, the pot still blanc, and most recently, the stunning Magnum series entry of the 2006 15 Year Old with which I was so enthralled.

However, in between all these top end superstars, we must not allow ourselves to forget the standard line of rhums they make: ambre, gold, blanc, and what have you. The Fleur de Canne (“Flower of the Cane”) is not exactly a beginner’s rum, or a standardbut it’s very good indeed and carries the rep of the distillery in new (but not crazy) directions. The logic probably goes something like this: if one of their lesser known, not-quite-off-the-shelf efforts can be this good, what must the uber premiums be like, right?

Specs are straightforward: cane juice rhum, column still, no ageing, 50%. More need hardly be said, except, why not just call it a straight blanc? What’s with all the fancy titling? According to Marc Sassier, it’s made from cane harvested exclusively during the dry season, which he says gives it a more robust and fruity flavour profile. Well, that’s certainly possible. What it does, then, is add yet another white rhum to to the existing rhums of the Imperial Blanc 40°, Blanc Agricole 55°, the three “bio” rhums of various strengths, and the Coeur de Chauffe. You wouldn’t think there were so many variations, but yeah, here they are, and the best part is not so much that there’s something for everyone (and everyone’s wallet) in that stable, but that they’re all pretty fine ponies to take out for a trot. This one is particularly good.

The Fleur de Canne is a bit of a special edition, something of a unique experimental, and I think it’s made in limited quantities (in an odd omission, it’s not on the company’s website). I’ve had it three times now, and liked it a little better each time. The nose, for example, channels straight agricole goodness: a nice green grassiness mixed with the cleanliness of fresh laundry aired and dried in the sun. It’s neat and clean, as crisp as a breaking glass rod, redolent of cucumber slices in vinegar with a pimento for kick, red and yellow half-ripe fruits like mangoes, persimmons, pomegranates, and very ripe sweet apples. It has the tart and citrus aromas of a lemon sherbet mixed with a touch of vanilla and cinnamon, and behind all that is a hint of acetones and furniture polish.

Tasting it continues that odd mix of precision and solidity, and really, the question I am left with is how is a rum dialling in at 50% ABV be this warm and smooth, as opposed to hot and sharp? It’s dry and strops solidly across the palate. Sugar water, ripe freshly sliced apples, cider, lemon zest and nail polish remover, all of which crackles with energy, every note clear and distinct. Lemon zest, freshly mown grass, pears, papaya, red grapefruits and blood oranges, and nicely, lightly sweet and as bright as a glittering steel blade, ending up with a finish that’s dry and sweet and long and dry and really, leaves little to complain about, and much to admire.

You’d think that the stronger 55º blanc would make more of a statement with that proof point: but it’s ultimately just one strong rum within the standard lineup. When it comes to comparisons, it’s the Brut de Colonne “Bio” at 74.2% that the Fleur de Canne is probably better to rank against. Both are special editions in their own way, and I think both serve as sounding boards and test subjects for Marc Sassier’s talent, restless curiosity and desire to tweak the levers of the universe with something a little off the reservation. The construction of the Fleur de Canne is granite-solid in its fundamentals, and yet such is the overall quality that we don’t sense the wheels squeaking. Honestly, I can’t say that the rum is some kind of new and stylistic breakthrough; but it is a rhum to cherish, starting out slow and deceptively simple, getting a head of steam behind it, and then turning out to be so well made that it’s hard to put down even when the glass, and maybe the bottle, is empty.

(#956)(86/100) ⭐⭐⭐½

Nov 272022
 

I view L’Esprit’s unaged still-strength white rums the way I regard Mrs. Canerwith besotted love not unmixed with a little dread. Treat her right and there’s no end of the amazing wonders and complexities that will be provided; drink carelessly and you’ll be belted into next week. Seeing the stats, is clear to see why: the rum is distilled in 2019 in Jamaica, and taken at 85.6% as it dripped and smoked and frothed off the still, then released without any ageing into the wild, unfiltered and unadded-to, and completely, fiercely, joyously untamed. You get the nervous feeling that when you drink it, you can sense the Grim Reaper on your shoulder clearing his throat.

So you can understand both my awe and my trepidation. On the outside, as a white rum, it looks meek and demure (another similarity it shares with my better half), but hard experience with L’Esprit’s recent outturns of this kind have taught me some measure of caution. The initial sniff showed why this was a good idea: it was a wild storm of competing, fighting, angry tastes from all over the map, starting with coconut milk with a touch of gaminess, vanilla, and flambeed bananas drizzled with hot bitter caramel syrup. As if unsatisfied, it moved on to rubber and tar on a hot day. Glue, solvent, acetones, and behind it all, the rank meatiness of a midden heap, brine and hogo gone wild, into which somebody spilled a bucket of used engine oil. If there were any fruits around, they were blattened flat by this huge wave of rumstink, and yet, for all that this reads like some kind of crazy, it’s still somewhat better and more interestingly assembled than the Long Pond TECA.

And at that strength, when sipped, well, it provided all the acres of hurt one can expect from that huge pail of proof. It was hot, spicy, initially reeking of stripped out gears and a burnt clutch on an old Land Roverthis was brief and dissipated swiftly, being replaced by ethanol, medicinals, a tart sort of sweetness (yoghurt, citrus, green apples, grapes, strawberries) and sourness (miso soup, Thai sweet chili, soya)…and then it really got going. There was the bitter clarity of licking a copper penny. It tasted of hot and very strong unsweetened black tea, on the good side of being bitter. And then it got more creamy and spicy and warm at the back end, before relaxing into a finish that was long, sweet, salty, sour, bitteras if all taste receptors got switched back on at oncecoughing up citrus, juniper, quinine and mineral water to go with the pears and green apples that closed the show.

Damn, but this was one serious rum. It’s just this side of excessive, and is the sort of thing a resident of Trenchtown would splash on before heading to the local rum shop for a duck curry and a brawl. The tastes are completely off the scale, they’re all over the place like a half-drawn roadmap leading to an undiscovered country and it’s a small miracle that they work together as well as they do. And admittedly, it’s too fierce on the attack: the lips are numbed, the tongue paralyzed, the taste buds burnt out in a bright flash of heated sulphur and brimstone, and this will not be a rum that finds favour with many except Los Extremos who inhale this kind of thing with their morning wheaties.

And yet, and yet…it’s not entirely a bad product : once it settles down it’s a really quite interesting piece of work, in spite of its undiluted demon-piss vibe. What it does, better than most with similar specs, is unashamedly channel trashy 1980s Ahnuld, Sly, Chuck and Dolph Lundgren action movies of the sort we remember fondly today. It drops massive taste bombs, huge sharp congeners, sweat, harsh language and liquid gelignite left right and centre the way those stars dropped one liners and cool kills. I’m not sure that’s a description or a profile that’ll appeal to everyone, but for those who are willing to park their doubts, I think L’Esprit’s Jamaican white brawler is simply one to beware of, treat with respect…and maybe, once one adjusts to its fierce character, even to love.

(#954)(86/100) ⭐⭐⭐⭐


Other notes

  • It’s not stated but as far as I know, it’s Worthy Park distillate.
  • “Cuvée Daniel” refers to (L’Esprit’s owner and founder) Tristan Prodhomme’s second son; the Diamond “Cuvée Edgar” MPM unaged white referred to his first. He made these rums to commemorate them, which I think is a sweet gesture.
  • As always, I must commend the sleek little sample bottles L’Esprit favours, which fit nicely into a presentation box and are just cool as all get out.
  • Pot Still, 279-bottle outturn. Rested between July 2019 to October 2020 in inert tanks.
Sep 122022
 

As I remarked in the review of the Damoiseau 2009, there is an emergent trend for agricole rhum makers to make their white rhums stronger. This boosts flavours and intensity and makes for a drink or a mix that has the kick of a spavined mule, and because the rum is unaged, you are getting hit with all those enormous sweet grassy and herbal agricole-style tastes. That not only wakes up a Ti-Punch (or anything else you chose to add it to) but supercharges it.

To some extent I think that this trend is meant to capitalise on the success of the high ester Jamaicans like the Rum Fire, Rum Bar, Wray & Nephew Overproof, together with the realisation by various rum makers (who previously just went with lighter whites) that such unaged rumswhether from cane juice or molassescan be both stronger than the standard and way more exciting…and still people would buy them.

One such rum comes from the brand of Takamaka Bay out of the Indian Ocean islands of the Seychelles, which is a distillery founded in 2002 (it’s actually called Trois Frères Distillery), and from the beginning made rums from both cane juice and molasses. Their initial lineup had a brawling cane juice blanc which was in fact stronger than others available at the time (it was 72% ABV), and which for some reason they discontinued by the early 2010s. They replaced it with this one, three proof points lower and fully from molasses, for reasons that are obscure and may have to do with their major rebranding push around 2013-2014. It is part of their low end “Seychelles Series” of rums which includes infused, spiced and tinkered-with rums for the bar scene.

Now you would think that the producers of an overproof Wray-slaying-wannabe, which of course this aspires to be, would make every effort to ensure its product is packed with flavours of a fruit and candy shop and if it felt like being bellicose, pack itself with a nose the envy of a rutting troglodyte’s mouldy jockstrap. I stand here in front of you saying, with some surprise, that this just isn’t the case. The nose starts off okay, quite spicy, with notes of white chocolate, almonds, soy milk, creamy unsweetened yoghurt. Then it adds a bit of grass and cumin, a shaving of zest from a lime or two. A pear, maybe two, some papaya. But that’s about it. The rum is so peculiarly faint it’s like it would need to stand twice in the same place to make a shadow. This is an overproof? It’s more like slightly flavoured alcoholic water, and I say that with genuine regret.

Regret or not, this light faintness dominates the palate as well. It feels quite delicate (though always spicythe effects of that 69% do not entirely vanish), yet somehow feels less, tastes less, smells less, not just in terms of intensity, or power to originate tectonic plate movement in your facebut in the aggregate sensation. There’s so little coming at you. You get alcohol, vanilla, cream, pears, swank, and that’s if you’re lucky. A touch of lemon zest. Maybe a flirt of licorice, some salt, a light cream cheese on wonder bread. And that’s all. The finish tries to redeem that by being long, dry, coughing up notes of light fruits (pears, Thai mangoes, white grapes), but alas, not enough to save it. For an overproof at this strength, we definitely have a failure to communicate.

Whatever the motivations or economic rationales were for switching the original overproof (which I rated 84 points) from cane juice to molasses, dropping the proof and simplifying the blend, my personal opinion is that Trois Frères might want to rethink that, and maybe even re-tinker. The rum is a disappointment for fans of the company which has other expressions of lesser proof that are really quite good and sells bulk rum abroad which is sometimes even better. It lacks serious tastes for something so strong, it provides no oomph to enthuse the barkeeps and mixologists who are looking for original expressions to enhance their creations, and no incentive for casual drinkers who’re looking for a unique profile. I’m no doomsayer, but I do believe that if something isn’t done to up this rum’s game, it might just arrive DOA and expire in obscurity…and that’s a shame, not least because I didn’t come here to write obituaries.

(#936)(75/100) ⭐⭐½


Other notes

  • The rum continues to be made on a column still, from molasses. Its predecessor was from cane juice and I always suspected it had a touch of pot still high ester juice sneaked in. I had no such feeling here, obviously. The company website states that the current 38% “standard” Blanc does indeed have some of that pot still distillate added to it.
  • A biography of the company, last updated in 2021 can be found here.
  • The label has changed from the original 72% version, and its lesser-proofed successor which had a big “69” front and center on the label. I think this version was begun around 2020. The wordBaywas also dropped from the labelling at around this time.
Jun 132022
 

The official and very long name of this rum is “Pere Labat ‘70.7’ Brut de Colonne Rhum Blanc Agricole de Marie Galante” and clearly wants to have a title that is as long as the ABV is high. That proof point, of course, is impressive by itself, since until quite recently, white agricole rhums tended to park themselves contentedly in the 50-55% space and made their reputations by beefing up Ti Punches that knocked defenseless cruise line tourists across the room.

However, it was never going to stay that way. Even before my list of the strongest rums in the world came out in 2019, it seems like there was a quiet sort of race to the top that’s been steadily building a head of steam over the last quarter century or so. Initially there were just the famed 151s dating back to the 1800s, then a few badass island champions came out with rums like the Sunset Very Strong (84.5%) from St. Vincent, Denros Strong (80%) from St. Lucia, the Grenadian outfit Rivers’ 90% beefcake (only sold locally) — and of course the Surinamese Marienburg 90 held the crown for a long time until it was dethroned in early 2022 by one of the indie bottlers who have slowly but surely begun to colonize the gasp-inducing low-oxygen high-altitude drinkosphere.

Somehow, though, agricoles and French island rums never really bothered. Oh there were always a few: we saw rums like the 62% ABV Longueteau “Genesis”, Dillon had a 71.3% brut de colonne…but these were rarities, and sniffed at by most. What’s the point? was a not uncommon question. But gradually over the last few years, agricoles picked up the pace as well: Saint James released their Brut de Colonne blanc “BIO” at 74.2%, Longueteau upped the Genesis to 73.51%, Barikken, a French indie, said to hell with it and came up with one from Montebello at 81.6%and somewhere around 2019 or so, Pere Labat, the small distillery at Poisson on Marie Galante, introduced us to their own overproof white, the “70.7” as it crept up the ladder of their progressively stronger expressions (40º, 50º and 59º).

No medals for guessing what the strength is: the number on the label. The rhum is an agricole, from cane juice; after a three day fermentation period using baker’s yeast it’s run through their single-column still (of which they have two), rested for an unspecified number of months in inert vats, and then bottled as is without dilution or reduction. That’s what brut de colonne means: straight from the still without any further processing or mucking about, and what that provides is a profile that’s about as close as you’re going to get to what terroire is all aboutassuming you can handle what it delivers.

The rhum starts with a nose that is not actually all that unpleasantly sharp, just one that is firmly, deeply, strongly intense. It’s like an über-agricole: everything you like about cane juice rhums is here, dialled up a notch or four. The aromas are herbal, grassy, fruity, and if you can make smells equal colours in your mind, then it’s a vibrant thrumming green. Cucumbers, dill, green apples, soursop, peas, grapes, that kind of thing. And more: after it opens up for a few minutes, you can get hints of strawberries, pine sol (!!), pineapples andsomewhat to my surpriseclothes fresh out of the dryer, hinting at fresh laundry detergent and fabric softener.

Tasting it requires some patience, because at the inception you’re getting old cardboard notes, some brine and olives, wet sawdust, and that may not be what you signed up for. Be of good cheer, the good stuff is coming, and when it does, it arrives with authorityit tastes like watermelon with an alcohol jolt and a sprig of mint, a touch salty, but mostly sweet. It tastes of pears, green grapes, apples, sugar cane stalks bleeding their sap, passion fruit, pomegranates, red currants and for a kick, adds cucumber slices in a sort of pepper infused white vinegar. And underneath it all there’s that pungently tart thin sweetness of cane juice, yoghurt, lemongrass and ginger, moving smoothly to a long, fragrant finish of sweetened lemon juice, iced tea and a nice sweet and sour note that’s just this side of yummy.

The 70.7 works on just about every level it choses. Want power? Want intensity of flavour? With that high ABV, it delivers. Want the subtlety of complex notes working well together? Yep, it has that too, with or without some water to tame it. You like an agricole profile but want one that brings something new to the party? This is one that will do you good, though of course it’s not to be taken lightlyall the above aside, when you’re sipping juice close to ¾ pure ethanol, then some caution is in order.

In short, what you get here is a seriously flavourful rum that starts with a bang, goes like a bat out of hell and stops just shy of overwhelming. Labat’s strongest white agricole is a well oiled, smoothly efficient flavour delivery system, as devoid of fat as Top Gun’s football players, and with little of it wasted, all of it for a purpose: to get as much taste into you before you start drooling and get poured into your bed by a highly annoyed significant other, even as you sport a sh*t eating grin on your face. Trust me. I know.

(#915)(85/100) ⭐⭐⭐½


Other notes

  • Oddly, Labat’s web page does not list this rum anywhere.
  • Limited run of 3500 bottles. I think it was first issued in 2019, and it’s an annual release.
May 302022
 

While there are hundreds of clairin makers in Haiti, and they have been making cane juice spirits there since before the country’s independence in 1804, widespread modern knowledge of the spirit only really came after 2014, when it was introduced to the global audience by Velier, the Italian company made famous by its Demeraras, Caronis, and Habitation pot still rums series. Strictly speaking, Velier’s stable of clairins consists of just five core products from five small distilleries, but this obscures the regular annual releases of the unaged whites, the aged variants, and the various blends.

Initially, clairins from three distilleries were released (Sajous, Casimir and Vaval) a fourth (from Le Rocher) was selected and became part of the canon in 2017, and in 2018 a fifth was put together from a small distillery in Cabaret called Sonsonwhich is, oddly enough, not named after either the owner, or the village where it is located. It was finally released to the market in 2021, but the cause for the delay is unknown. The rum, like Clairin Le Rocher (but unlike the other three) is made from syrup, not pure cane juice; and like the Clairin Vaval, derives from a non-hybridized varietal of sugar cane called Madam Meuze, juice from which is also part of the clairin Benevolence blend. All the other stats are similar to the other clairins: hand harvested, wild yeast fermentation, run through a pot still, bottled without ageing at 53.2%.

Similar aspects or not, the Sonson stands resolutely by itself. On the initial nose, the sensation is of a miasma of fuel, benzine, brine and wax in a semi-controlled nasal explosion. The thing, no joke, reeks, and if it doesn’t quite mirror the gleeful wild insanity of the original Sajousfondly if tremblingly remembered after all these yearswell, it certainly cranks out burnt clutch and smoking motor oil drizzled with the smoke of a farting kerosene camp stove. Thankfully this is brief, and setting the glass aside for a bit and coming back an hour later, it appears almost sedate in comparison: acetone, nail polish remover and some serious olivular action (is that a word?), the aroma of a freshly painted room in a spanking new house. And after that there’s apple cider, slightly spoiled milk, gooseberries, orange rind and bananas in a sort of Haitian funk party, behind which are timid scents of sugar water, fleshy fruits, herbs and spicy-hot Thai veggie soup sporting some lemongrass. And all that in an unaged rum? Damn.

The surprising thing is, the palate is almost like a different animal. It’s luscious, it’s sweeter, more pungent, more tart. It channels watery, rather mild fruitsmelons, pears, papayawhich in turn hold at bay the more sour elements like unripe pineapples, lemon zest and green mango chutney: you notice them, but they’re not overbearing. Somewhere in all of this one can taste mineral water, crackers and salt butter, the silkiness of a gin and tonic and the musky dampness of moss on a misty morning. It’s only on the finish that things finally settle down to something even remotely resembling a standard profile: it’s medium long, a little sweet, a little sour, a little briny, tart with yoghurt and a last touch of fruits and sweet red paprika.

Every clairin I’ve triedand that includes the other four Velier-distributed versions, the Benevolence and a couple from Moscoso distillersis different from every other. Even where there similar elements, they bend in different ways, and admittedly, sometimes it’s hard to remember that they are supposed to be sugar cane juice based drinks at all. The heft of the Sonson, and the amount of disorganised flavours at play within it, is really quite stunning…and disconcerting. I think it’s that first nose that confounds, because if one can get past its rough machine-shop rambunctiousness, it settles down and becomes really nice (within its limitsI agree, it’s not a rum for everyone).

It’s also a rum to take one’s time with: after leaving my glass on the go overnight, when I sniffed it the following morning most of the oily rubber notes had gone, leaving only fruit and cereal and estery aromas behind, and those were lovely. Yet the rum will polarize, because it is cut from a different cloth than most rums or rhums we know and like better, and its peculiarities will not find fertile ground everywhere. I believe that the clairin Sonson is a rum that required courage to make and fortitude to drink… and perhaps a brave and imaginative curiosity to love.

(#912)(83/100) ⭐⭐⭐½


Other notes

  • The word clairin means “clear” in Haitian creole
  • Of the five Velier-released clairins, I still like Casimir, Vaval and Le Rocher best on a tasting basis, but admire the Sajous and the Sonson most for sheer audacity.
  • Other reviews in the blogosphere are middling positive:

 

Mar 022022
 

Photo (c) Killik Handrcrafted, from their website.

When reviewing the Gold (rum) produced by the Melbourne-based distillery of Killik Handcrafted, I was less than enthusiastic, grumbling and mumbling that the mildly aged rum would impress in five years but right now was mostly potential with not enough follow-through. I made those remarks because I knew there was a rum in their portfolio that proved the skills did exist and which really did impress me, and it wasn’t aged or set in a barrel or anything: it was their full proof 59% unaged white.

For the curious: Killik handcrafted is a small rum distillery started by the brothers Ben and Callan Pratt in 2019 (more background in a separate mini-bio here). They have a hybrid thousand-liter still that allows multiple configurations including that of a 4- or 6-plate column still, or a pot still; also make other spirits for cash flow; use molasses as the base; and have a local cooper help with getting barrels. They proudly represent themselves as the first hogo-centric distillery in Victoria (the Australian state in which Melbourne is located) because they love messing around with fermentation and cheerfully play with dunder and muck holes and wild yeast to see if they can bring some Cockpit to Killik.

Thus far the majority of the stocks they have laid down to age have been pot still distillates, and we have yet to see any of those aside from the Gold; on the other hand, the unaged whites of the Silver and ther Silver Overproof are all column still spirits. Which is interesting because usually, when we hear of unaged whites dripping from a column still, we tend think rather more of the French Caribbean islands, or Reunion, even some of the new Asian outfitsnot Australia. But that would be a mistake, because even if they don’t use the pot still for the unaged Silver, Killik is closer to those two badass Jamaicans, Hampden and Worthy Park… in spirit, in production and in results.

And what a result this was indeed. I can’t speak for the standard proof Silver which I haven’t tried, just the overproof, but I gotta say, it’s made so well that Jamaican rum lovers might want to cast a covetous eye over Down Under. Consider first the nose: “Damn!,” went my first notes, expressing some surprise, “Seriously, deeply, pungently, sharply fruity-sweet.” It’s redolent of the tip of a marker squeaking over a new whiteboard; strawberry milk shakes loaded down with extra vanilla ice cream; tart fruity yoghurt. There’s a bagful of sour-sweet fruitsapples, kiwi fruits, hard yellow mangoes (with an odd spicy scent that reminds me of those coming from Sri Lanka). In an odd reversal of standard, the glue, acetones and solvent come late to the party, swirling around a core of peaches and pineapples and very ripe apricots and bananas. They sure weren’t kidding about going for the hogo.

The heat of the 59% comes into its own on the palate. That sharp spiciness attendant on that strength is unavoidable, yet at no point is it really unpleasant: what it does is provide a rock solid foundation that makes each taste not some faint wispy sensation breathily experienced and instantly gone, but something of distinct force. It starts off with acetones, nail polish remover, flowers and fruit juice, and none of the undesirable rotting-midden scents that admittedly add character when assembled properly, but so often detract from the overall experience when not. It’s nicely sweet, displays some interesting spicescinnamon, rosemary, cardamom, even a whiff of chamomileplus musky fruity flavours that develope really well. Green peas, bananas, orange peel, bitter chocolate and coffee grounds, laban, slightly sour milk all get mixed into the taste profile, and it all comes to a long, dry and heated conclusion that is always crisp with distinct ripe fruity notes and some vegetable coordinates well dialled in.

This is one seriously good rum. I mean, it goes down so wellthe flavours just pop, it hits all the high notes and at no time does it feel like it’s out of control and just hitting you with its junk because it can. It’s sweet but not too much; sour but not mouth-puckeringly so; musky within reason, sharp without cutting, and flavourful without throwing the spice cupboard at you and then following up with the kitchen sink. It’s a curiously cultured back-bar brawler that is unashamedly partisan in its inspirations, honestly hearkening back to its stated Jamaican antecedents without apology even as it goes its own way.

I tried the entire 2021 Australian Advent Calendar sample selection over a period of days in December last year, and this was the one that to me, of all the whites, stood out. It not only exceeded those in whose company I tasted it, but handily eclipsed its own siblings and proved once again (as if it needed to be proved at all) that unaged white rums of power are among the best value for money rums out there. With Killik’s Silver Overproof, unlike the Gold, I don’t want to wait five years to see what else they can do with it. I want another bottle right now.

(#889)(86/100) ⭐⭐⭐⭐


Other Notes

  • As with all the Australian rums reviewed as part of the 2021 Aussie Advent Calendar, a very special shout out and a doff of the derby to Mr. And Mrs. Rum, who sent me a complete set free of charge. Thanks, as always, to you both.
Mar 012022
 

Commercial publicity still

Rhum Mia is the product of a small distillery in Vietnam’s Ho Chi Minh City, run by two expatriate Frenchmen and which opened for business around 2017. I’m interested in eastern hemisphere rhums as part of my overarching fascination with all the branches of the rum tree, and while aged rums and rhums and rons not unnaturally get all the attention, the white rhums from that region are gradually beginning to gain more traction, and they exert a powerful fascination.

A few years ago I was gifted a sample by Reuben Virasami (the showrunner of Roob Dog Drinks which is well worth visiting) from this small outfit in Vietnam. I spent a fair amount of time on it and the backstory of the distillery, which I’ll add down below: but suffice to say, they continue to issue small batch cane juice rhums on their small column still, and these are then agedI use the term carefullyin clay pots called chum which are also and traditionally used to hold local rice liquors during fermentation.

Clearly if there is any residual effect of these vessels, it would result in a taste profile that presents at an angle to more familiar agricole-style rhums, whether aged or unaged. I am not fully conversant with the way in which clay vessels impact the taste of a rum, since serious experience is lacking here, but at the least I would expect many of the herbal, grassy, “green” notes to be retained. The initial 2018 expression did have those but seemed too weak for its purpose, no matter how unusual and unique it was, and to some extent that continued a year later with the 2019 release which came into my hands via John Go in the Philippines (he writes most of the rum reviews for Malt-Review).

The rum retained the makers’ tradition of being bottled at 45%, and there were many similarities with the previous year’s rhum: the smell continued to reek of glue, bookbindings, and the newly cracked pages of a glossy French fashion magazine, rubber and plastic. But there was a rather unpleasant scent of damp cigarette smokethe way it hangs in the air on a cold winter day, or smells when adhering to the latex gloves of your least favourite proctologistand this did little to enthuse. It was only after some minutes that I could discern some sugar water, cucumbers, gherkins in light vinegar and one anaemic pear, and a curious minerally smell. Overall it seemed less a rhum than a spirit with some rummy components.

On the palate, that cigarette ash note never really went away, though thankfully it remained subtle, joined by damp drywall, glue and dust for a few minutes, and then fading gently away. From that point on, the dominant flavours were watery fruitpears, watermelon, white guavas, kiwis, ripe soursop minus the “sour”, and yoghurt. Melons, papaya and some lemon-flavoured sugar water raised the profile a bit, though there was also an odd minerality sensed here and there, something along the lines of licking wet granite. The finish was all rightlight watery fruits, a touch of lemon zest, some grassy notes, and a touch of rosemary and dill.

Second to last glass on the right…..

After this experience, I hauled the Rhum Mia from the previous year out of the sample box in the basement and tried it again. The notes were pretty much on point and my memory had not failed: that one was intriguing but not really exceptional and scored on the median, and because it was an early variation, it held the promise of improvement as time passed and experience was gained. Alas, the 2019 edition is more of a disappointment. It wasn’t as if it lacked interest, was bereft of originality and even some punch: not at all, it had what it had and was a touch more distinct than its predecessor…it was just not as pleasant to drink. Somehow the herbal grassiness and tart fruit part of the profile had been dialled down while allowing less interesting notes to make up the difference. That, I’m afraid, was not to the rhum’s benefitor to mine.

(#888)(73/100) ⭐⭐½


Other notes

  • Thanks, of course, to John, who keeps sourcing interesting an offbeat rums for me to try and which he steadfastly refuses to label until after I’ve tried them.
  • We’ll take a look and see if the 55% bumped-up edition holds more promise in a week or two

Background Details

Saigon Liquoriststhe name of the small company behind the Mia brandis the formally incorporated enterprise of two expatriate Frenchmen Clément Jarlier and Clément Daigre, who saw the cane juice liquor being sold on the streets in Ho Chi Minh City and smelled a business opportunity. The fact that one was involved in spirits distribution in Vietnam while the other had both broker experience and knew about the distillation of cognac helped establish things, cince they already had some background in the industry.

Sourcing a 200-liter single column still in 2017 from China, they obtained fresh cane, then the juice, experimented for three months with fermentation, distillation, cutting, finally got the profile they were after, and rolled out the first Rhum Mia in October that year at a charity gala. In their current system, the sugarcane comes from Tien Giang in the Mekong Delta, just south of Ho Chi Minh City. The sugarcane is peeled (and that peel is discarded), and pressed once to get the first juice. That is then vacuum-packed in 5L bags and loaded into refrigerated trucks (this slows down fermentation), which transport the bags the 70km to the distillery.

There fermentation is begun and lasts about five days, before being run through the small column stillsomewhat more heads than usual are cut, which reduces the flavour (but also the hangover, apparently), and what comes out the other end is around 77% ABV. The rum is rested in inert, locally-made traditional clay vessels (chums, used in rice liquor fermentation in Vietnam) for eight months and then slowly diluted with water over the final two months to 45% – a strength chosen to appeal to the local market where Mia’s initial sales were made.


 

Feb 092022
 

Photo (c) Two Rum Chicks, used with their kind permission

There are five bottlings planned for the Australian Distillery Kalki Moon’s “Cane Farmer” Series, named as an homage to the farmers in Queensland who were instrumental in developing the state. The Plant Canean unaged white spirit which is a rum in all but namewas the second, introduced in December 2020, with spiced and darker aged expressions that can be called “rum” locally being developed for future release.

We’ll go into the background of the company later, but for now, let’s just talk about this white unaged spirit, made from molasses (yes, molasses, not juice), fermented with a commercial yeast for six days and then run through a 600-liter pot still called “Pristilla”twice. The high proof spirit coming off the still is then diluted with water over a period of around eight weeks, down to the 44% we get here.


Kalki Moon has several stillsa small, 100-liter pot still (for gin) made in Australia, and another 200-liter pot still (for rum) bought in China were the original stills. Other stills were added later: Pristilla (for more rum), then “Marie”another Chinese 1000-liter still sourced in 2020 (for yet more gin) — and in 2022 a 3000-liter Australian-made pot still will replace Pristilla (for even more rum).


This white rum (I’ll call it that and ask for Australians’ indulgence in the matter) has certain similarities to both the Brix and the JimmyRum whites we’ve already looked at, but with its own twist. The rum has and interesting character…and the nose, it must be said, is really kind of all over the place. It starts out smelling of brine, olives and iodine, and even puts out a vague scent of pine-sol disinfectant, before remembering it’s supposed to be a rum and choking that off. Then you get a sort of dhal or lentil soup with black pepper and masala spice, which in turn morphs into a more conventional Jamaican low-rent funkiness of banana skins, overripe fleshy stoned fruits and soft pineapples, and the hogo of meat beginning to go. When you’re done you feel like you’ve just been mugged by a happily unwashed baby fresh off his daily vegemite.

Photo (c) Justin Galloway, used with his kind permission

Never fear, though, most of all this confusion is gone by the time it’s time to start sipping the thing. Here we get a solid, sweet, luscious depth: strawberries, pineapples, very dark and very ripe cherries, melons, papayas and squash (yes, squash). Some squishy overripe Thai mangoes and maybe some guavas, with just enough citrus being hinted at to not make it a cloying mess, and just enough salt to balance all that off. It’s not entirely a success, but not something you would forget in a hurry either. The finish goes off in its own direction again, evidently forgetting (again) what it was supposed to be, and leaves me with a simultaneously dry and watery sort of cane-vinegar-wine vibe, cardboard, and a bland fruit salad where nothing can be picked out.

It’s an odd rum, and to be honest I really kinda like it, because for one, it really does taste like a rum, and two, even if the tastes and smells don’t always play nice and go helter skelter all over the place, there’s no denying that by some alchemy of Mr. Prosser’s skill, it all holds together and provides a punch of white rum flavour one can’t dismiss out of hand. Not everything can be “like from the Caribbean” and not everything should be. With Kalki Moon’s first batch, my advice for most would be to mix this thing into a daiquiri or a mojito or something, and check it out that way…it’s really going to make those old stalwarts jump. For those of strength, fortitude, and Caner-style mad courage, drink it neat. You won’t forget it in a hurry, I’m thinking…just before you start wondering what a full proof version would be like.

(#883)(82/100) ⭐⭐⭐½

 


Company Background

Photo (c) Kalki Moon

Kalki Moon is named after an enduring image in the mind of the founder Rick Prosser, that of the full moon over the fields of Bundaberg in the neighbourhood of Kalkie, where he had built his house. After working for thirteen years and becoming a master distiller at the Bundaberg Distillery and dabbling in some consultancy work, Mr. Prosser decided to give it a shot for himself, and enlisted friends and family to help financially and operationally support his endeavours to build and run his own artisanal distillery, which opened in 2017 with two small stills.

Australian law requires any spirit labelledrumto have been aged for two years, which places a burden on new startup distilleries wanting to produce it therethey have to make cash flow to survive for at least that long while their stock matures. That need to make sales from the get-go pushed the tiny distillery into the vodka- and gin-making business (gin was actually a last minute decision) — Mr. Prosser felt that the big brands produced by his previous employer, Diageo, had their place, but there were opportunities for craft work too.

Somewhat to his surprise, the gins he madea classic, a premium, a navy strength and even a pinksold well enough that he became renowned for those, even while adding yet other spirits to his company’s portfolio. Still, he maintains that it was always rum for which he was aiming, and gin just paid the bills, and in 2020 he commissioned a third, larger still (named “Marie”, after his grandmother) to allow him to expand production even further. Other cash generating activities came from the spirits-trail distillery tourists who came on the tours afforded by having several brewing and distilling operations in a very concentrated area of Bundabergso there are site visits, tasting sessions and so on.

At the same time, he has been experimenting with rumssome, of course, ended up becoming the Plant Canebut it took time to get the cuts and fermentation and still settings right, so that a proper rum could be set to age. At this point I believe the spiced and maybe the dark (aged) rums will be ready for release in 2022 or shortly thereafter. The gins are too well-made, too profitable and too widely appreciated, now, to be abandoned, so I imagine that Kalki will continue to be very much a multi-product company. It remains to be seen whether the dilution of focus I’ve remarked on before with respect to small American distilleries who multi-task the hell out of their stills, will hamper making a truly great artisanal rum, or whether all these various products will get their due moment in the sun. Personally I think that if his gins can be good enough to win awards right out of the gate, it sure will be interesting to watch what Mr. Prosser does when he gets a head of steam under him, and the aged rums start coming out the door. So far, even the unaged rum he made is well worth a taste.


Other Notes

  • As with all the Australian rums reviewed as part of the 2021 Aussie Advent Calendar, a very special shout out and touch of the Panama to Mr. And Mrs. Rum, who sent me a complete set free of charge when they heard of my interest (it was not for sale outside Australia). Thanks again to you both.
  • A sample pic shows what I tasted from but it really lacks a visual something. When I scoured around for bottle pics, I found the two (much better) photographs which you see included above, so many thanks to Justin Galloway and (chaste) kisses to the Two Rum Chicks, who kindly allowed me to use their work.
Jan 262022
 

There’s a sly sort of insouciant Aussie humour at work in the JimmyRum distillery, not the least the name itself. More serious-minded folks would name the company “McPherson’s” or “Victoria Distillery” or some other such portentous title meant to demonstrate respectful gravitas and a profound commitment to the momentous task of distilling top drawer Australian rum. The names of the staff would be reverently listed with their titles, background, experience and commitment to rum, and the whole business would just reek of Ultra Serious.

In place of that we get that playful name, a tongue-in-cheek nod to the founder, a wink at Matildathe Italian-made hybrid stilland somehow, the wordrambunctiousnesson the front page. The whole ethos of the company and its promo materials has a lighthearted style that reminds me of, oh, Nine Leaves with its ten different job titles all held by one man, or the eclectic bunch of guys from all walks of life in Detroit who make up Doctor Bird.

Maybe being the new kid on the block gives you the leeway. JimmyRum is a very new distillery, established around 2018 in Dromana, a small community just south of Melbourne, and is the brainchild of James McPherson, a former marine engineer. In 2015 or so, after some twenty years sailing the high seas as a Chief Engineer, he decided (initially as a joke) to open a distillery dedicated to rum, a first in the state of Victoria where whisky- and beer-making ops are far more common. His research into the matter took him on a whirlwind 3-month 70-distillery tour of the world after which he bought the biggest still he could afford from Italy (before he had actually done a lick of distilling himself), installed it and ran it in, arranged for casks, sources of supply, tested the results and started making stock to lay down to age (as required by Australian law for it to be labelled as rum).

This “Silver” is essentially an unaged white cane spirit, molasses based, distilled on a hybrid pot still with a thumper and a 7-plate column tacked on (similar to that used by A1710 in Martinique or Sampan over in Viet Nam) rested for three months in stainless steel tanks and then diluted down to 40% to be issued. There’s a 57% “Navy” version that tickles my fancya lot! — and which I really want to get to know better, but let’s just stick with what we have for now.

Nose first. Well…that’s different. It starts off with dry cardboard and saline solution, together with new wet paint, and the plush aromas of real fake naugahyde leather in Leisure Suit Larry’s brand new second-hand car (or should that be Corinthian leather?). Let’s call it a new plastic somethingshoes, cars, wrappings, whole rooms…that’s what this initially smells like, before settling down to become more normal. At that point whiffs of sugar water infused with crisp and light fruits emerge: watermelon juice, light pineapples, and a bowl of fresh grapes, strawberries and apples in a cold antiseptic kitchen (I know how that sounds). Oh yeah, plus some ginger and very ripe plums.

The palate retains its brininess, though not to any kind of stylistic look-what-I-can-do excess, thank heaven. Here it gets spicy, even sharp, and notes of pumpkin juice, carrot-slushies, melons and papaya run right out of the gate. Light background of the sweeter, tamer fruits, watermelons, pears, that kind of thing. Maybe a pineapple slice (just one). It’s quite robust at 40% and dials in nicely, transitioning to a short and breathy, dry, rather easygoing finish. This coughed up a few final notes of fresh olive oil over toast, ginger, semi-ripe yellow mangoes, and a final defiant touch of sweetish pimento.

This was a white rum I quite liked, though given my personal preferences I think that Navy version would make my 3rd list of Great Whites more easily. It’s recognizably a non-cane-juice rum, has tastes that are distinct and not standard (always a plus when done right) and while I can’t say it screams “Australia!” into my shell-pink, it certainly does the nation no dishonour, and holds its own really well against distilleries far older and with a greater recognition quotient.

“Uncomplicated, unpretentious, and unruly, JimmyRum’s [rums] are distinctive and downright delicious” goes the blurb on Visit Victoria website, and while allowances must be made for a local website punching up a favourite son, overall I can’t disagree. There are 20+ distilleries and breweries in Victoria making (you guessed it) mostly whisky and beer. There’s definitely a place for an outfit like this there too, especially when it boasts a sense of humour, a decent product and a desire to take it to the next level. Almost makes me want to move there and make sheep’s eyes at Matilda.

(#879)(79/100) ⭐⭐⭐


Other notes

  • As with all the Australian rums reviewed as part of the 2021 Aussie Advent Calendar, a very special shout out and tip of the trilby to Mr. And Mrs. Rum, who sent me a complete set free of charge. Thanks again to you both for enabling my desire to write about Australian rums almost completely unavailable elsewhere.
  • Some more technical details: molasses sourced from Sunshine Sugar NSW (Manildra group), one of the last fully Australian owned Sugar producers in Australia. Yeast and fermentation: done in two 5,000-liter fermenters and are temperature controlled to less than 25ºC with an initial Brix of about 19. Unaged: rested for 3 months in stainless steel tanks.
  • McPherson’s research suggested a 3-5 year period before any distillery started showing a profit, no matter whether it made beer, whisky, gin or rum. To make cash flow while stocks were ageing and sales built, he added a tasting bar to the premises where people could come after a distillery tour and sample the wares and buy food; sold unaged cane spirit; and dabbled in some indie bottlings like a very well received Barbados blend (future ones from Jamaica, Mauritius and Martinique are planned).
  • A JimmyRum Silvernot sure of was this one or an earlier versionwon an award for Champion Cane Spirit in the 2021 Australian Spirits Awards.
  • A long September 2021 FB interview by RumTribe featured Mr. McPherson as their guest. I have drawn upon it for parts of the company profile paragraph.
Nov 282019
 

It must be something about the Frenchthey’re opening micro distilleries all over the place (Chalong Bay, Sampan, Whisper, Issan and Toucan are examples) and almost all of them are channelling the agricole ethos of the French West Indies, working with pure cane juice and bringing some seriously interesting unaged blancs to the attention of the world. Any time I get bored with the regular parade of rums from the lands of the pantheon, all I have to do is reach for one of them to get jazzed up about rum, all over again. í

The latest of these little companies is from Vietnam, which is rife with sugar cane juice (“Nuoc Mia”) as well as locally made bottom-house rice- or molasses-originating artisanal spirits calledrượu” (ruou); these operate in the shadows of any Government regulation, registration or oversightmany are simple moonshineries. But Saigon Liquorists is not one of these, being the formally incorporated enterprise of two expatriate Frenchmen Clément Jarlier and Clément Daigre, who saw the cane juice liquor being sold on the streets in Ho Chi Minh City and smelled a business opportunity. The fact that one was involved in spirits distribution in Vietnam while the other had both broker experience and knew about the distillation of cognac didn’t hurt witheralready they had a background in the industry.

Photo (c) Saigon Liquorists, from FB

Sourcing a 200-liter single column still in 2017 from China, they obtained fresh cane, then the juice, experimented for three months with fermentation, distillation, cutting, finally got the profile they were after, and rolled out the first Rhum Mia in October that year at a local charity gala. In their current production system, the sugarcane comes from Tien Giang in the Mekong Delta, just south of Ho Chi Minh City, via a supplier who collects it from farmers in the area and does the initial processing. The sugarcane is peeled, and pressed once to get the first juice. That is then vacuum-packed in 5L bags and loaded into refrigerated trucks (this slows down fermentation), which transport the bags the 70km to the distillery. There fermentation is begun and lasts about five days, before being run through the stillwhat comes out the other end is around 77% ABV. The rum is rested in inert, locally-made traditional clay vessels called chums (used in rice liquor fermentation in Vietnam) for eight months and then slowly diluted with water over the final two months to 45% – a strength chosen to appeal to the local market where Mia’s initial sales were made.

The strength might prove key to broader acceptance in foreign markets where 50-55% ABV is more common for juice-based unaged rhums (Toucan had a similar issue with the No.4, as you may recall). When I nosed this 45% rhum, its initial smells took me abackthere was a deep grassy kind of aroma, mixed in with a whole lot of glue, book bindings, wax, old papers, varnish and furniture polish, that kind of thing. It reminded me of my high school studies done in GT’s National Library, complete with the mustiness and dry dust of an old chesterfield gone to mothballs, under which are stacked long unopened suitcases from Edwardian times. And after all that, there came the real rum stuffgrass, dill, sweet gherkins, sugar water, white guavas and watermelon, plus a nice clear citrus hint. Quite a combo.

The rhum distanced itself from the luggage, furniture and old tomes when I tasted it. The attack was crisp and clean on the tongue, sharp and spicy, an unambiguous blade of pure herbal and grassy flavourssweet sugar cane sap, dill, crushed lime leaves, brine, olives, with just a touch of fingernail polish and turpentine at the back end, as fleeting as a roué’s sly wink. After about half an hourlonger than most will ever have this thing gestating in their glassesfaint musty dry earth smells returned, but were mixed in with sugar water, cucumbers and pimentos, cumin, and lemongrass, so that was all good. The finish was weak and somewhat quick, quite aromatic and dry, with nice hints of flowers, lemongrass, and tart fruits.

Ultimately, it’s a reasonably tasty tropical drink that would do fine in (and may even have been expressly designed for) a ti-punch, but as a rhum to have on its own, it needs some torqueing up, since the flavours are there, but too difficult to tease out and come to grips with. Based on the experience I’ve had with other micro-distilleries’ blancs (all of which are stronger), the Mia is damned intriguing though. It’s different and unusual, and in my correspondence with him, Clement suggested that this difference comes from the fact that the sugar cane peel is discarded before pressing which makes for a more grassy taste, and he takes more ‘heads’ away than most, which reduces flavour somewhatbut also the hangover, which, he remarked, is a selling point in Vietnam.

These days I don’t drink enough to get seriously wasted any more (it interferes with my ability to taste more rums), but if this easy-on-the-head agricole-style rhum really does combine both taste and a hangover-free morning after, and if the current fascination with grass-to-glass rums continues in the exclusive bars of the worldwell, I’m not sure how you could stop the sales from exploding. Next time I’m in the Real World, I’ll keep an eye out for it myself.

(#680)(76/100)


Other Notes

  • All bottles, labels and corks are sourced in Vietnam and efforts are underway to begin exporting to Asia and Europe.
  • Production was around 9000 bottles a year back in 2018, so it might have increased since then.
  • This batch was from 2018
  • Plans are in play to distill both gins and vodkas in the future.
  • Hat tip to Reuben Virasami, who spotted me the sample and alerted me to the company. Also to Tom Walton, who explained what “chums” were. And many thanks to Clément Daigre of SL, who patiently ran me through the history of the company, and its production methods.
Nov 192018
 

It was the words “Grand Arôme” that caught my eye: I knew that term. “Galion”, which I seemed to remember but didn’t, quite. And “Martinique,” hardly seeming to go with either. It had no brothers and sisters to its left and right on the shelf, which, in a shop stocking rows and rows of Plantations, Rum Nation, BBR, Saint James, Bally, HSE, Dillon, Neisson and all the others, struck me as strange (that and the rather “poor-relation-from-the-backcountry” cheap label and tinfoil cap). What on earth was this thing?

I bought it on a whim and cracked it in the company of some other agricoles that night and did not one lick of research until after it was done: that was probably the right decision, going in blind like that, because here is a rum which lurks behind the Martinique canon the same way the bottle did on that shelf, and it’s rare enough these days to find a rum you didn’t know existed, especially from an island with so many different rhums of its own that are well known.

Rums and rhums titled “Grand Arôme” are high-ester products much associated with French island rhums in general (Reunion Island’s Savanna HERR in particular) and have a lot in common with the New Wave of Jamaican rums we’re currently seeing from Hampden, Worthy Park and others, with their own classification titles like Plummer, Wedderburn and Continental Flavoured. They are all branches from the same treehooches with boosted ester counts to make for a enormously flavourful product.

And you could sense that on the nose, which was one to drive Cyrano de Bergerac into conniption fits. It lacked the smooth warmth of an aged product, but whether it did or didn’t spend time sleeping in wood, it reeked like a white monster from Haiti, even at the low strength. Olives, brine, licorice, black pepper, some vanilla, prunes and pencil shavings were immediately noticeable, in a sort of delirious free-for-all for dominance, followed by a lessening intensity over time as it opened up and provided some secondary aromas of vanilla, bags of fleshy fruits (peaches, apricots, prunes, plums, citrus), very light caramel and some aromatic tobacco. Not entirely original, but very very pungent, which for a rum issued at 43% was quite impressiveit was certainly more interesting than the light Cuban-style San Pablo or milquetoast Dictador Best of 1977 I happened to have on hand. Actually, that smell it reminded me rather less of an agricole than of a Jamaican, with all the funk and rotten bananas and midden heaps (akin to the Long Pond TECC but nowhere near as intense).

The pattern repeated itself as I tasted it, starting off sharp, uncouth, jagged, rawand underneath all that was some real quality. There were caramel, salty cashews, marshmallows, brown sugar (truly an agricole? I wrote in my notes), plasticine, wax crayons, brine, olives, sugar water, pineapple, raisins, a solid citrus heft to it, and again a lot of varied ripe fruits (and some not so ripe that were just beginning to go off). It was kind of sweet and salt and sour all at oncepractically a roadmap to the esters it squirted from every pore. But what was nice about it, was that if left to rest, it turned out to be smooth enough to sip while retaining that edge of raw quality that would make it a great mixer, and it’s got all the character of profile which the San Pablo (both the Gold and the White) so conspicuously lacked. Even the finish demonstrated thatit was short, but quite intense, with lingering notes of citrus, light anise, molasses, fruits, raisins and a last hint of salt.

My initial scribbles, transcribed here verbatim, read “Can’t tell what this is, need more background work. Says from Martinique, but it backs away from the crisp/clean agricole party line; seems more like a Jamaica-Martinique stepchild? (Yeah, I really do write like that). Because to me, it presented as a hybrid at the very least, suggesting intriguing paths for rum makersa combination of agricole and molasses rum, made perhaps en passant, but certainly not lacking in brio, aggro or tempo.

So what is it? A local rum made for the backcountry and not for export? A trial balloon of sorts to suss out the market? A failed attempt at something different, an experiment that somehow got loose from the lab? A bottle of the chairman’s private stash that got smuggled out in someone’s trousers?

Not quite. It’s Martinique’s answer to the Jamaican bad boys, made by the last remaining sugar factory on Martinique, Usine du Galion, which has the added distinction of also being the last distillery on the island to make rum from molasses (they source cane from around the island, from areas not AOC labelled). It’s mystifying why there’s such a lack of awareness of the Galion rum itself, but on reflection it’s perhaps not so surprising, becauseaccording to the estimable Benoit Bail and Jerry Gitany who I contacted about this odd lack of profilethe commercial bottled rum is peanuts to them. Their real core business is sugar, and that part of the operation is huge, their primary focus. They installed a column still in the factory to make rum in bulk, which is then almost all exported to Europe, used primarily in the tobacco/candy/pastry industries and pharmaceuticals (probably perfumes).

Map of Martinique distilleries courtesy of Benoit Bail

There are only two Galion rums I’m aware of at this point: a white I’ve never seen at around 50-55%, and this one at 43%, which, according to Nico Rumlover’s enormously informative article here, is made from molasses, fermented with the addition of vinasse for anything between eight to sixteen days in wooden vats, using indigenous yeasts in a continuous cycle through the columnar still. Apparently it is unaged, with a small amount of caramel added to give the brown colour and generally limited to the ester midrange of around 500 g/hlpasquarely in the no-man’s land between Wedderburn (200-300 g/hlpa) and Continental Flavoured (700-1600 g/hlpa).

And it’s a hell of a rum, I’ll tell you thatMatt Pietrek in his article on “Beyond Jamaican Funk” mentioned Galion and what they were up to, but missed this under-the-radar rum and suggested that if you wanted French Island ester bombs, Reunion was the place to go. You might still have to, since the Galion is either available only at the factory, as a blender’s sample from Scheer in Amsterdam (at a whopping 61% ABV), or in some small, dusty forgotten shelf somewhere in Europe. But if you can pick it up, think of it as a high ester funk bomb that could be seen as a cheerfully insouciant French bird flipped at Jamaica; it proves emphatically that you don’t need to go all the way to the Indian Ocean to get yourself some, and provides a really cool comparator to those flavourful rums from all the other places we are only now getting to know so well.

(#569)(85/100)

Jul 252016
 

Jamel

Original enough to make it worth buying just to experience it. Nose is startling, taste a lot better.

(#289 / 81/100)

***

In trying the Jamel, Leblon and Sagatiba cachaças together this one stood out quite markedly, even more so when ranked against the German company Delicana’s three local-wood-aged variants that I’ve also tried. The L’Esprit Brazilian rum might have set the bar high and remains the one I prefer the most (so far) but if you stick with it, this one is pretty damned good tooand this is one of those times that if they did add something in, it was probably the right decision to make for anyone who has the courage to take cachaças neat. What it also does is showcase some of the divergences of these rums from the norm, which goes a far way explaining the lack of acceptance of cachaças worldwide.

The unaged white 40% rum is made by Indústria Missiato de Bebidas Ltda formed in 1958 in Santa Rita do Passa Quatro (in the state of Sao Paolo). Armando Missiato and his brothers started the ball rolling by being general spirits merchants in wholesale and retail, and in 1961 diversified to producing their own cachaça (the “61”). The success allowed the company to build a modernized plant in the 1970s and they have gone the route of major liquor local companies in other countries, producing a number of spirits (including vodkas, energy drinks and cachaças). Unsurprisingly, little of this ever emerged to trouble the minds of rummies anywhere outside the country and likely they are still best known in Brazil. The company continues to be held and run as a family business, and has expanded not only into other states of the country, but to the North and South American, and European, export market.

So, moving on, I said it was a pretty nifty drink and wasn’t joking…but one has to stick with it, and at the end, when jotting down all the notes, I realized it had become a lot more enjoyable out of sheer perseverance. Take the nose, for exampleit had the heated, tart, spicy, almost-sweetness of apple cider with a few overripe apples still inside, plus brine, wax, and nuts. Unimpressed, I put it aside to work on the others, yet ten minutes later, perhaps in violation of the laws of the rum universe, it actually smelled worseit moved to rotting vegetation in humid tropical rain, dead leaves, wet cardboard and (I shudder at the memory), yes, wet dog. There was some rubber and other phenolic stuff rounding things off, but let’s just say it did nothing to impress me and I wondered whether I had made a mistake jumping into this jungle of undiscovered rumsright up to the point where I actually tasted it.

Wow! Where did all the unpleasantness go? This was like an utterly different rum. Warm, a little spicy and a shade less than medium bodied, it was an altogether remarkable turnaround. Sugar water, light and sweet with citrus peel, crisp white-fruit notes, it was sparkling and clear and joyously young. There were some faint ashy textures to it which were in no way excessive (a hint was all), melding well into a sort of easy creaminess of a delicately flavoured yoghurt, with an emphatic exclamation point of wood and smoke closing it off. It was sprightly, it was a little off-kilter, but miles better than the initial entrance had suggested. Even on the finish this odd quality persisted, giving up individual points of swank, some weird tree-sap (reminiscent of dripping capadullah vines and the Rum Nation pot still white Jamaican), and a last flirt of sweet lemon pop.

Overall, nose aside, it was quite a pleasing drink to have on its own. Key to my emergent appreciation was the fact that taste-wise it didn’t go wildly off on a tangent, and some effort appeared to have been made to ensure its appeal to a broader, maybe more international, consumer base by tamping down the wilder olfactory excesses of cheerful Brazilian energy, while losing little of the character that makes it distinctive. So far, my sojourn into the Amazon has been too brief, and not provided the excellence I’m sure lurks under their green canopy. But this cachaça suggests the potential, and convinces me that bigger, better, bolder and badder is is out there, somewhere. I just have to keep trying, and the Jamel points the way.


Other notes

  • The label, miles away from the cool modernist detachment of the Leblon or Sagatiba, channeling some of the bright power of the artworks of Milhazes or Carybé (worth looking up), does raise a questionwhy is it termed a “sweet” cachaça? Under Brazilian law sugar can be added to cachaças, and I have no particular beef with it one way or the other (as long as it is disclosed), it’s just that there is no such notation either on this label, or the website. So I make mention of it for the curious, but will leave it there.