Isla del Ron 2000 12 Year Old Barbados Rum – Review

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Sep 242017
 

#389

Based in Germany, Isla del Ron is not a very well known indie, and as of this writing seem to have only done 17 different single cask rum bottlings, from as wide afield as Barbados, Jamaica, Panama, Fiji, Brazil, Guyana, Cuba, Martinique, Nicaragua, and Reunion. Initially founded in 2009 by Thomas Ewer, it concentrated on bottling small quantities of Scotch whiskies, and began with rums in 2013. In the paucity of their history and selections, and their slim-pickin’s website, I get the impression they have a small operation going, something a bit bigger than, oh, Spirits of Old Man (which did an underwhelming Uitvlught rum a few years back) but not in the Ekte or L’Esprit range (yet). That’s about all I have to go on regarding the company, so we’ll have to be satisfied with that for the moment and move on.

That aside, here we have another Barbados rum in my short series about Bajan juice issued by the independents – this one is another Mount Gay cask strength beefcake, with an outturn of 215 bottles and a hefty 61.6% ABV, and was tasted in tandem with the Cadenhead BMMG, the Green Label…and a Danish Foursquare from Compagnie des Indes as a counterweight, just because I was curious.

The nose started out with aromas of honey, nail polish, acetone and a thread of sweet diluted syrup, leading into a rather watery burst of light fruit – pears, watermelon, bananas, some nuttiness, vanilla. But it is actually rather light, even faint, not what I was expecting from something north of 60% and even resting it for ten minutes or more didn’t help much, except perhaps to burp up some additional cough-syrup-like aromas. You wouldn’t expect a cask strength offering to lack intensity, but outside the sharp heat of the burn, there really wasn’t as much going on here taste-wise as I was expecting, and nowhere near as forcefully.

It was better to taste, however: briny, some olives, caramel, almonds and something minty and sharp, and a queer commingling of oversweet caramel mousse and very dark bitter chocolate (however odd that might sound). There was also vanilla, some sweetness, papaya, watermelon, more pears, and yes the bananas were there, together with tarter fruit like yellow half-ripe mangoes. There’s certainly a “rummy” core to the whole experience, yet somehow the whole thing fails to cohere and present well, as the two Cadenheads tried alongside did – this rum was by a wide margin the faintest of the four rums I tried that day (in spite of the alcohol strength) and even the finish, while long, only reminded me of what had gone before – caramel, some fruits, brine, nuts, vanilla and that was pretty much it.

If the BMMG was too strong and jagged and the Green Label was too light and easy, then this rum somehow navigated between each of each of those and combined them into one rum that was okay but simply did not succeed as well as a cask strength 12 year old rum should, and I suggest that perhaps the ageing barrel was not very active; note also that since I was simultaneously sampling a relatively younger European-aged cask-strength Bajan that was very good, we can possibly discount the ageing location of the barrel as a factor in this disparity of quality (though this is just my opinion).

So summing up, I kinda sorta liked it, just not as much as I should have, or was prepared to. It made more of a statement than the Green Label but paradoxically gave somewhat less in the flavour department and did not eclipse the BMMG. So while it’s a decent limited edition Barbados rum from Mount Gay, it’s not entirely one I would recommend unless you were deep into the Bajan canon and wanted an example of every possible variation, just to see how they could be convoluted and twisted and remade into something that was certainly interesting, but not an unqualified success

(83/100)

Other notes

  • Although the bottle does not specifically state that this is a Mount Gay rum, the company website does indeed mention it as originating from there. Too bad they don’t mention the still.
  • Thanks to Marco Freyr, the source of the sample, whose 2013 review of the rum (in German) is on his website Barrel Aged Mind.

Cadenhead Green Label Barbados 2000 10 Year Old Rum – Review

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Sep 212017
 

#388

Marco Freyr, in between his densely researched articles on Barrel-Aged-Mind, indulges himself with tasting independent bottlers’ wares, all at cask strength. Marco does not waste time with the featherweight Bacardis of this world – he goes straight for the brass ring, and analyzes his rums like he was a Swiss watchmaker looking for flaws in the Vacheron Constantin Reference 57260. Some time back he shipped me some Bajan fullproofs – being amused, perhaps, at my earlier work on Mount Gay’s XO, and feeling I should see what others did with their juice, both now and in the past. This is not to diminish Richard’s or the Warren’s output – yeah, right – simply to call attention to decent rums made elsewhere on the island, which was the same line of reasoning behind my writing about the Banks DIH rums from Guyana to contrast against the DDL stuff.

Anyway, in that vein here’s the second of a few full proof rums from Little England I want to run past you. This one is also from Cadenhead — not one of their M-for-massive iterations that knock you under the table and leave the weak-kneed trembling and crossing themselves, but from the Green Label collection. A 2000-2010 ten-year-old bottling, issued at a relatively mild 46% and therefore much more approachable by those who prefer standard-proof rums. I’m not always a fan of the Green Labels – their quality is inconsistent, as the Laphroaig-aged Demerara implies and the 1975 Demerara emphatically refutes – but there aren’t that many Bajan rums out there made by the indies to begin with (aside from Foursquare’s juice), so we should take at least try one or three when they cross our path.

Nose first: for a ten year old aged in Europe, it was quite fruity and sweet and the first smells that greeted me were a mild acetone, honey and banana flambee, with spices (nutmeg and cloves), some fruitiness (peaches, pears) and caramel. Allowing for the difference in power, it was similar to the BMMG we looked at last week, though its nasal profile whispered rather than bellowed and lacked the fierce urgency that a stronger ABV would have provided. The fruits were overtaken by flowers after some minutes, but throughout the tasting, I felt that honey, caramel and bananas remained at the core of it all, simple and distinct.

To some extent this continued on the tasting as well. With a strength of 46% the Green Label didn’t really need water, as it was light and warm enough to have neat (I added some later) and the golden rum didn’t upend any expectations on that score. It was initially very sippable, presenting both some brine and some caramel sweet right away, right up to the point where – what just happened here? – it let go a series of medicinal, camphor-like farts that almost derailed the entire experience. These were faint but unmistakeable and although the subsequent tastings (and water) ameliorated this somewhat with green tea, a little citrus, more honey, caramel, and chocolate, it was impossible to ignore completely. And at the close, the 46% resulted in a short, breathy finish of no real distinction, with most of the abovementioned notes repeating themselves.

I’ve had enough Foursquare rums, made by both them and the independents, to believe that Marco was correct when he wrote that he doubted this rum was from them, but instead hailed from Mount Gay – much more than Doorly’s or Rum66 or the more recent FS work, it shared points of similarity with the Cadenhead’s BMMG cask strength as well as the 1703 from Mount Gay itself. And like him, I thought there was some pot still action coiling around inside it, even if Cadenhead obdurately refused to divulge much in the way of information here.

At the end, though, whatever the source, I didn’t care much for it. With the BMMG I remarked it was too raw, perhaps too strong for its (continental) ageing and could use some damping down, a lesser strength – not something I say often. Here, to some extent the opposite was true: it was mild and medium-sweet, floral and fruity and had it not been for that blade of medicine in the middle, I would have rated it quite a decent Bajan rum, a credit to Mount Gay (if not entirely rivalling the 1703). As it was, combined with the overall lack of punch and depth, it finishes as a rum I’d not be in a hurry to buy again, because it’s too deprecating to qualify as a fullproof bruiser and the taste doesn’t take up enough of the slack to elevate it any further.

(82/100)

Marco’s unscored 2012 German-language review, from the same bottle as the sample he sent me, can be found on his wesbite, here.

Rhum Negresco “First Quality” Very Old

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Sep 172017
 

Rumaniacs Review #056 | 0456

I got this curious thing through separate channels from the usual Rumaniacs (a trend I foresee continuing) and it’s a mini-bottle insufficient to allow me to share it to everyone…so, sorry mes amis. Still, it’s one of these delightful mystery rhums about which just about nothing turns up on a search, except an old French eBay listing which suggests this is a French West Indian rhum from 1953 (unconfirmed, but how cool is that year, right?) bottled at 44% ABV, so in that sense it conforms to all the reasons the ‘Maniacs exist in the first place – an old, out of production, heritage rhum, a blast from the past which only exists in memories and old internet pages (and now this one)…

Trawling around suggests that “Negresco” was not an uncommon label, used rather more commonly, it would seem, for Martinique rhums; there are references with that title from several bottlers, including Bruggeman out of Belgium, and my little sampler has “R.C Gand” as the company of make – about which there is exactly zero info – so unless a Constant Reader can contribute a nugget of information, we’ll have to be content with that.

Colour – Mahogany

Strength – Assumed 44%

Nose – Reminds me somewhat of the old E.H. Keeling Old Demerara rum (R-019): prunes gone off, bananas just starting to go, plus vinegar, soy and caramel. Quite a “wtf?” nose, really. There’s a musty air about it, like an old cupboard aired too seldom. After a while, some sawdust, old dried-out cigars, a bit of anise, and indeterminate fruits and herbs

Palate – Not bad at all, perhaps because it displays no single island’s characteristics, making it something of a Caribbean rhum, maybe a blend (which I suspected was the case anyway); oddly, though labelled as a “rhum” it has faint hints of anise and deep woody and fruity flavour points in the direction of some Guianese components. With water there are plums, anise, prunes raisins and a salty bite of tequila, coffee, caramel and soya. I’m convinced the strength is around 50-55%, by the way, though the bottle doesn’t mention it. (Note that I saw a very similar label on rum.cz — a rum label collector in Czecheslovakia — which suggests it is actually 54%, and that makes sense).

Finish – Medium long, warm, coffee, licorice and caramel, very pleasant and easy going.

Thoughts – Quite liked this one, wish I could have had a bottle to take a real long pull at it and take it apart some more. It’s certainly a decent rhum from Ago, which, if one were to ever find it again, and at a reasonable price, is worth getting.

(85/100)

  • No other Rumaniacs have sampled this rhum, so no links this time.
  • Many thanks to Etienne, who sent this to me.

Bristol Spirits 1974 30 Year Old Jamaica Rum – Review

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Jul 162017
 

#377

Bottled in 2004 at a lukewarm 43%, Bristol Spirits have somehow transcended the living room strength of this classic 30 year old rum and produced one of the best Jamaicans of its kind. Even under some time pressure, I still had that glass on the go for two full hours, smelling it over and over, tasting it in the tiniest of sips again and again, comparing, retasting, rechecking, making more and more notes, and in the fullproof company of Guyanese and Jamaicans I was trying alongside it, it was a standout of no mean proportions. We simply do not see rums of this kind any longer – we can with some effort get 15-20 year olds, we may be able to source a few rums in their twenties, but when was the last time you were fortunate enough to try a thirty year old rum?

Bristol Spirits are no stranger to old stocks, of course. There was the masterful Port Mourant 1980 and that sublime Caroni 1974, to name but two. These days, they’ve sort of settled into a groove with more sober-minded middle-aged rums, and while I would never say that what they produce now is not up to scratch — what they put out the door is both imaginative and interesting — none of them have that aura of gravitas mixed up with a ballsy “looky here!” middle-finger-to-the-establishment braggadocio…or yes, the restrained majesty, which three decades of ageing confers on this rum.

Because it was clear that every aspect of that age was wrung out and lovingly extracted from the single originating barrel. No attempt was made to hold a thing back, and this was evident right away on the aroma, which dumbfounded me by being much more complex and even pungent for what – let’s face it – is not the world’s most badass rum strength. It was just so deep. It started out with the richness of burnt leaves and charred canefields after the ritual firing, smouldering in a tropical twilight; caramel, toffee, nutty nougat, almonds, burnt brown sugar, tied together with oak and slightly bitter tannins that did not detract but enhanced. What fruits there were — raisins, prunes, plums for the most part — kept a cool kind of distance which supported the aromas noted above without supplanting them, and around them all was a weird amalgam of melons, squash and citrus zest that I was at a loss to pin down at first…but trust me, it worked. Anyone who loves rums (and not just Jamaicans) would go ape for this thing.

The taste was similarly top-notch, and while I would be hard-pressed to tell you the profile screamed “funk” or “dunder” or “Jamaican”, I must also tell you that what was presented had so much to offer that the rum skated past such concerns. It started out with traditional dark caramel, a little glue and warm dark fruit – raisins, black cake, tamarind – and then went for broke. Over two hours it developed tastes of honey, cherries, flowers, charred wood, ashes and hot damp earth after a rain, underlain with a sort of laid back but crisp flavours of green apples, lemon zest and nuts, and finished off with a surprisingly long fade redolent of raspberries and ripe cherries and vanilla. Quite frankly, one of the reasons I kept at it for so long was simply that I found myself more and more impressed with it as time went on: to the very end it never stopped developing.

As with many really good rums – and yes, I call this one of them – there’s more to it than simple tasting notes. The mark of a rum / rhum / ron which transcends its provenance and age and goes for something special, is one that either makes one ponder the rumiverse while drinking it, or one that brings up clear associated memories in the mind of the reviewer – to some extent both were the case here. It was not clearly and distinctively a Jamaican rum, and I wondered how the distinctive profile of the island was so muted here….was it the long ageing in Europe, the original barrel, a peculiarity of the distillate, or the still itself? And as time went on I stopped worrying about it, and was drawn back into my memories of my youth in the Caribbean, the scent of burning canefields, fresh pressed cane juice on shaved ice sold by a snow-cone vendor outside Bourda, and the first taste of a local hooch in a beergarden down the coast served neat with a bowl of ice. Such things are in themselves irrelevant, but also part and parcel of what makes this rum, to me, quite special, the more so since it happens so rarely.

So, yeah, I’m a drooling fanboy (was it that obvious?). But how could I not be? You have to experience the emphatic boom trapped within the otherwise standard proof to understand my enthusiasm. Muted yes; quiet yes; not as intense – of course. One cannot outrun one’s shadow and get out from under 43%. But just smell the thing, taste the thing, savour the thing — like some of the Compagnie’s rums, it makes a great case for Continental ageing. You could almost imagine some half-crazed, giggling bottler, half-in and half-out the barrel with a tiny teaspoon and clean white cloth, trying to get the very last drop out just to make sure that nothing was wasted. Given what was achieved here, assuredly none of it was. It’s just half a shot shy of great.

(90/100)

Other notes

There is no data on the originating estate. I’m guessing here, but believe it’s either a Longpond or a Monymusk, just on the taste. If anyone has more info, feel free to correct me on this one.

Berry Bros. & Rudd 1977 36 Year Old Jamaica Rum “Overproof”

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Jun 132017
 

Rumaniacs Review #049 | 0449

Even now, years after I acquired one of the 220 bottles of this phenomenal 36 year old rum, it retains its power to amaze and, yes, even awe. It still retails in the UK for over six hundred quid, reviews are rare as sugar in a Velier rum, and to this day it is unclear whether it is a blend — or if not, from which estate or distillery it hails. Whatever the case, it is a great bit of Jamaican rum history and should be tried by any who get the opportunity.

Colour – Amber-orange

Strength – 60.3%

Nose – Pungent, bags of fruits resting on a firm and almost sharp initial aromas. Vanilla, coconut, aromatic tobacco, and – at least at the beginning – very little in the way of true ‘Jamaican-ness’. Where’s the funk? Oak is well handled for something this old – so likely it was aged in the UK. After some minutes coffee, raisins, bitter chocolate, parsley (!!) bananas, cherries, and faint dunder starts to creep out, before developing into something much more aggressive. Definitely a rum that gives more the longer it stays open so don’t rush into this one. There’s also a musty, damp-cellar background to it all that combines well with the wood, and somewhat displaces the fruitiness the esters are trying to provide.

Palate – Whew, hot hot hot. Started slow, worked up a head of steam and then just barreled down the straight looking neither left nor right. Dusty cardboard and cereals, more of that earthy mustiness, plus some brine, avocados, cumin and maybe ginger. Adding water is the key here, and once this is done, ther is caramel and cinnamon, more cumin, hay, tobacco and chocolate, veggies, and yes, rotting bananas and fleshy fruit gone off – so apparently it may not start out Jamaican, but sure finishes like one.

Finish – Long and warm and very very aromatic. Wood shavings, some more citrus (lemons, not oranges), ginger, cumin, those ‘off’ fruits and even (what was this?) some cigarette tar.

Thoughts – Still an excellent, amazing rum. Honestly, I’m helpless to justify 60.3% and 36 years old and near to a four figure price tag. How can anyone? For the average rum drinker, you can’t. You wouldn’t share it with your card-playing buddies, your kids had better not go near it, you wouldn’t give it away as a gift, and there are so few of these bottles around that it might even never be opened because the event to do so would never be special enough. But all that aside, we need s**t like this. Without such rums we would be a lesser people (and cede pride of place to the maltsters). And that’s why it’s a rum to cherish, if you can ever get it.

(90/100)

Cadenhead Caribbean Distilleries Ltd “PDW” 1972 Guyanese 29 Year Old Rum – Review

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May 072017
 

Think of the great and noble Demerara rum marques and a few initials come to mind. PM. EHP. VSG. ICBU. PDW.

PDwhat?

I spent days trolling around trying to find out what those initials meant and came up dry. I was left thinking that if Cadenhead doesn’t get its act together, it’s going to be a running joke that they’re clueless as to how to name their rums, and maybe I’ll solicit lottery entries for best guess what these initials represent.

But that’s just me and somewhat irrelevant, so let’s just rewind to the beginning. Caribbean Distillers Limited was and is not a distillery of any kind, merely a now-dormant subsidiary of DDL (Yesu Persaud and Komal Samaroo were/are its officers), incorporated in the UK in 1986 with £100 share capital. It seems reasonable to assume it was the distribution arm for DDL in Europe, or a vehicle for financial transactions which would have been difficult to carry out from Guyana, where extremely stringent exchange controls existed at that time. So by the time Cadenhead bought their barrel(s) it was from this company which in turn had access to all of DDL’s exported aged rums.

The most common geriatrics one can still find (and, perhaps, afford) are those from the 1970s made in limited runs by the whisky makers – we’re not all like Uncle Serge, who just reviewed the Samaroli 1948 Longpond the other day. And, yes, of course even older ones do exist — the Saint James 1885 proves that — but they’re usually far too pricey and in many cases just made in some far away time, and are not normally thirty or forty years old. So it was with some appreciation that I sprung some of my hard earned cash to buy a sample of this hoary 29 year old Cadenhead, dating back from 1972, and bottled at a whopping 60.9%. You gotta love those Scots – as far back as 2002, way before us writers were even out of rum-diapers and we all and only loved living room strength, they were out there pushing fullproof mastodons.

Is it worth it, if one can find it? I suggest yes, and for those of you who are shrugging (“Ahh, it’s just another strong rum”), well, I’ll just dive straight into the tasting notes and maybe that’ll hold your waning attention. Certainly nothing else would express my appreciation quite as well. Starting with the nose, it was aggressive and spicy but without any serious damage-inducing sharpness redolent of massive pot still crazy – in fact, it presented almost creamily, with coconut shavings, vanilla, exotic baked fruit in a cream pie (think a steroid infused lemon meringue), and the vague delicacy of flowers rounding out the backend. With water it opened up spectacularly: it went all citrusy, tartly creamy, very fruity, tacking on some licorice – I was left looking wonderingly at the amber liquid in the glass, wondering what on earth this really was: a Port Mourant? Emore? John Dore? For my money it’s the single wooden pot still (VSG marque), because it lacks some of the depth of the PM and I had enough Enmores to believe it wasn’t that. But that’s only a guess really, since nobody knows what the PDW stands for.

Anyway, I was equally pleased (enthused might be a better word) with the taste, which was, quite frankly, an edged weapon of dark rum magic. Everything I liked in a Demerara rum was here, and in great balance without excess anywhere. First there were prunes and other dark fruits – raisins, blackberries, blackcurrants. To this was added licorice, slightly bitter-and-salty burnt sugar and caramel. Oakiness was kept way back – it was a breath, not a shout. These core flavours were circled by sharper citrus notes, as well as some of that lemon meringue again; faint green grapes, some apples, and a pear or two, nothing serious, just enough unobtrusive small flavours tucked away in the corner to garner appreciation for the rum as a whole. And while forceful, the 60.9% was really well handled, leading to a heated finish redolent of much of the above (and nothing markedly different, or new) that went on for so long I nearly feel asleep waiting for it to stop. In short, this was a magnificently aged rum. Maybe I should be genuflecting.

So far, just about all rums from the disco decade I’ve tried have been very old ones (not necessarily very good ones in all cases), aged two decades or more, bottled at the beginning of the rum renaissance in the 2000s. There’s Velier’s PM 1974 and Skeldon 1973, Norse Cask 1975, Cadenhead’s own Green Label 1975 Demerara, and a few others here or there….and now this one. The PDW is a big, growly, deep, tasty rum, and if you’re tired of Veliers, go see if you can find it. It’s a triumph of the maker’s imagination and the difficulties of ageing that long. It couldn’t have been easy to make, or decide when to stop, but Cadenhead seems to have kept at it and at it, and waited to bottle the thing only when they were sure, really sure, they had it absolutely right. And they did.

(91/100)

 

Cachaça Agacana – Review

 2 Responses »
Apr 242017
 

#359

“Aguacana” is as good a term for this cachaça as any other, denoting as it does “water of the cane” There are few titles more appropriate, because at 37.5% you’re really not getting very much out of the Brazilian drink, and even in a mix I sort of wonder what the point is and how well something this frail would fare in a caipirinha. I’m aware that it’s somewhat snobby, but seriously, 37.5% is edging out of spirits territory altogether and into some kind of never-never land of “please don’t hurt me” for the timid, and my preferences don’t run that way. Note the label by the way – it says “The Original for a Caipirinha,” which I think every such drink under the sun claims to be

Background information is as skimpy as the taste profile. The rum is made under the auspices of Bardinet, a French spirits company founded back in the 1850s by Paul Bardinet who worked on blending and taming sugar cane alcohol that was shipped to France. These days the name Bardinet (with respect to rums) is probably better associated with the Negrita and Old Nick brands, but since 1993 they have been the La Martiniquaise-Bardinet Group and control Dillon, Depaz and Sainte-Marie on Martinique, as well as Distillerie de Marie Galante and SIS in Guadeloupe. So certainly their lineup has real heft in it. As for the Aguacana, it’s one of the many brands within the group and that’s about all I could dig up – I don’t even know where specifically in Brazil it’s made. From the paucity of the information and lack of any kind of serious marketing, I get the impression it’s an afterthought meant to round out the portfolio rather than a serious attempt to make a commercial statement or break the Brazilian market.

Let’s get right into the tasting. The nose is sharper and clearer than the Thoquino that was tried alongside it, herbal and grassy, demonstrating more salt and less sugar, some vague florals and unripe green grapes so in that sense it was different. The problem was (and remains) that that was pretty much the whole shooting match: if there were more undiscovered aromas, they were far too faint and watery for me to pick them out.

Slight improvement on the palate. It presented a clean and spicy-sharp alcohol taste, quite dry, and was weak and near ghost-like at everything else – one senses there’s something there, but never entirely comes to grips with anything. So I let it rest, came back to it over a period of hours and noted tastes of iodine, watermelon, cucumbers in vinegar, flowers, and the ever-present sweet sugar water that so far has been a characteristic of every cachaça I’ve ever tried. Overall it was watery in the extreme, and even though sometimes ageing in oddly-named Brazilian woods imparts some off-base flavours to the profile, here there was none of that at all. “Slightly flavoured water” is what I remember grumbling to myself, before also noting that the finish was “inconsequential, with no aspects of profile worth mentioning that haven’t already been sunk by the mildness” (yes, my notes really do read like that).

Perhaps it’s unfair to judge a drink that is not meant to be anything but a cocktail ingredient as a neat sipping spirit, and you’d be within your rights to make the criticism. Still, you have to know what it’s like on its own before you go making a mix, right? How else are you going to know what to add? In fine, the Aguacana is a meek and inoffensive and ineffective cachaça, which does the job of making a shy caipirinha easy enough since just about anything added to the glass would alter the profile to what is desired (which may be the point). The relaxation and the buzz will arrive eventually, but if you really want a sense of what the rum is like by itself, you’ll spend a long time waiting for any kind of flavour to chug into the station. And as for me, I’ve got better rums to try, so I’ll pass on this in the future unless Mrs. Caner feels generous enough to whip up a drink for me.

(70/100)

Svenska Eldvattan Weiron Super Premium Aged Caribbean Rum – Review

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Apr 132017
 

Photo (c) Steve James @ RumDiaries used with permission

“Super Premium”? Not at all…but still quite a tasty dram. Surprised they didn’t call it a “Navy”.

#356

Bottled at an assertive but not excessive 50%, the Svenska Eldvattan Weiron is a blended rum out of Sweden made by the same happy bunch of guys who are behind the Rum Swedes lineup, which I’ve never tried but about which I’ve heard many good things. That said, they don’t limit themselves to rum, and are primarily into bottling various whiskies, with a gin and a tequila or two for good measure. This one is rather daringly called the “Super Premium Aged Caribbean Rum” which I’m sure has more than one rum junkie itching to see if it actually lives up to what few independent bottlers would dare to claim, not least because (a) nobody can actually define the term precisely and (b) there’s tons of rums out there which probably deserve the appellation more.

Getting the basics out of the way, the rum was issued in early 2015; part of the blend is Jamaican, part is Bajan, and there is more that remains unidentified. However, to please the above-mentioned junkie, there are no additives, no chill filtering, and the individual components were all matured at the distilleries of origin, which unfortunately remain unknown to this day. As an aside the Weiron seems to be turning into its own little lineup, as various other editions are being issued (like some Caroni and Nicaragua single cask, fullproof expressions). Beyond that, there’s not much to tell you, not even the outturn, or the age of the bits and pieces; and there’s something about the bottle’s stark presentational ethos that suggests the Swedes felt that Velier obviously had far too much flower-child frippery and ridiculous ostentation in their overlabelled and overdecorated bottles. Either that or they’re channelling Ikea, who knows?

Photo (c) Steve James @ RumDiaries used with permission

When smelled, one can instantly sense some pot still action going on here, as evidenced by the swiftly fading paint thinner and shoe polish aromas, although it didn’t hang around long enough to be a core component of the nose. Still, there was cardboard, cream cheese, molasses and crispy crackers, both sweet and salt at the same time in a very nice balance. It was manageably spicy, and took its own sweet time getting to the point, and after some minutes, darker fruit began to emerge, caramel, raisins, together with some nuttiness and leather, and perhaps a touch of toffee and vanilla, all bound together by an undercurrent of lemon peel and faint funkiness that pointed to the Jamaican more than any kind of Bajan influence.

It was on the palate that it came into its own and made more of a statement. Warm and smooth, with a firm little burn for a 50% rum, and amazingly well assembled. Cherries, olives, cumin, cardamom, brown sugar were the initial flavours, tied up in a bow with some very faint citrus and licorice. With water the citrus disappeared, replaced by a good aged cheddar and black bread, more raisins, bananas, plus some herbal background of fennel and rosemary, and closing off with a lovely medium-long finish of fruit, more anise and sharper oaky tannins. Overall, I had to admit, this wasn’t bad at all, and just wish I knew more about it – Steve James, who loved the rum and sent me the sample, felt it set a new benchmark for multi-island blended hooch, and though I was not quite as enraptured as he was, even I have to admit there was a lot of really good stuff going on here, and at its price point it’s well worth it.

Mostly these days I’m at that stage in my rum journey where blends don’t do much for me as they once did, and I want and prefer the product of a single distillery, bottled as is. For example, I think the 2007 single-still expressions from DDL are better than their aged blends, and efforts to marry off disparate profiles like Oceans Distillery did with their Atlantic edition, or Amrut with their Two Indies didn’t entirely work for me (perhaps the Black Tot is the exception that proves the rule). For a profile as distinct as Jamaica to be mixed up with a Bajan (and whatever the additional piece(s) was/were) the resultant has to be damned good to get my vote and my score. Still, all that aside, in this particular case the lack of information works for the rum rather than against it, because it forces one to walk in blind without preconceptions and simply try what’s on offer. On that basis alone, then, I’d say the Swedes have done a pretty good job at creating a fascinating synthesis of various countries’ rums, and produced something of their own whose moniker of “Super Premium” may be more hope than reality and which may not be greater than the sum of its parts…but is not necessarily less than those either.

(85/100)

Charley’s J.B. Overproof Jamaican White Rum – Review

 6 Responses »
Jan 192017
 

Photo (c) shopsampars.com

#337

Just about every rum junkie has heard of the J. Wray & Nephew 63% Overproof, Appleton’s flagship white lightning and that’s likely the variation that most people know about and have tried. But since the 1990s, there’s been a local hooch, the Charley’s J.B. White Overproof (made by the Trelawny Rum Company which Appleton controls), primarily marketed in the backcountry…at that time it was aimed at rural farmers and considered a sort of 2nd tier tipple. In 2015 the company decided to issue it to the urban market perhaps because people in the cities were getting annoyed at those wussy little forty percenters they had to suffer though, wondering why “dem lucky bredren in de backdam gettin’ all dat good bashwar”, and wanted to get something from near by Cockpit Country that would pack more animal in its jock. And aside from actually stating that the Charley’s JB is a “Trelawny blend,” I’m not sure there’s much difference between it and the JW&N 63%. Most people who’ve tried it just love the thing for its fiery, fruity and powerful taste.

Photo Courtesy of Matt Pietrek, the Cocktail Wonk

Like DDL’s Superior High Wine, or the Rum Nation Pot still white 57% — and of course the Haitian clairins — it channels a sort of barely contained ferocity. No easy lead up here: the rum puts you in the middle of the action immediately, with the very first sniff of the cap when cracked, so it’s probably a good idea to go easy for the first few minutes and let the alcohol burn off a mite. Do that and you sense salty, fusel oil fumes, with sharp rubber, acetone, musty cardboard and leather vying to see which can skewer your schnozz the fastest. It stays sharp, and is like breathing the inside of a vulcanizing shop in hot weather, but it does develop well (if grudgingly), and aside from a weird glue aroma, a watery fruity punch of bananas, citrus, unripe green apples is also there, tied up neatly with the rich scent of new leather shoes still in the wrapping paper.

Tasting it more or less continues the experience and I am here to assure you that yes, to some extent, it really does smoothen out…just a little (well, it is 63% ABV, so you can’t expect too much). Sweet watery pears, white guavas, watermelon, cucumbers, some dill and rosemary, squash segue their way across the tongue. The crisp tartness of the nose mellows into something more akin to plums and blackcurrants with a flirt of gooseberries thrown in, if you can believe it, but just add a little water (coconut water might be better), and the feral beast goes quiescent in labba time. The finish? Nothing shabby – nice, long, fruity, estery, sugar water and soursop ice cream, plus the faintest bit of rubber and smoke. Overall, it’s a crude iron axe, not a sword made from Damascus steel, and that’s apparent all the way through….but “little axe does chop down big tree” as my great aunty Sheila always used to tell me so sanctimoniously.

Frankly, I’m amazed that Quazi4Moto, my correspondent on reddit, agreed to spot me a sample (many, many thanks to the man for sending it along). This isn’t the best white ever made by a long shot, and it shows its cheerful working class origins clearly…but it sure is a unique one, a taste bomb of savage, raw quality, and if it belonged to me and I knew I wasn’t going back for rice and peas any time soon, I’m not entirely convinced if I’d have shared it myself.

See, I’m aware it’s powerful and uncouth and needs some dialling down, and them crazies who quaff it neat are clearly purveyors of over-the-cliff machismo who are afraid of absolutely nothing; and to be sure, it proudly struts a massive codpiece of taste that falls this side short of a mess, and which will curl your toes without busting a sweat. But you know, in its own way it’s a really freakin’ cool white rum. So what if it’s untamed and maybe too sharp? So what if it growls down our throats as if mixed with undiluted tiger blood? It’s in no way a bad hooch, and those who make it past their initial despite might find themselves – like me — breathing hard, grinning stupidly, and nodding that yeah, they’ll take another shot. Maybe two.

(82/100)

Other Notes

According to the Cocktail Wonk’s informative post, in the good old days, such rural backwoods rums were undesirably-congener-rich heads and tails cuts pilfered from the distillery process, which gave rise to the humorous grumble that it tasted “like a John Crow batty” (in Jamaican creole it refers to a vulture’s ass…quite poetic, yes?). I wonder if it’s a coincidence that the initials CJB of the rum are the same, if out of order. I can’t find much data on who Charley was, or what J.B actually stands for. Maybe I’ll have to go to Jamaica to find out.

Vientiane Laotian Agricole Rhum – Review

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Jan 112017
 

A white rhum from Laos, which comes out punching at 56%

#334

The rums we see and drink share a certain geographic commonality. On the shelves are rums from the various Caribbean islands, those old British, Spanish and French (and Dutch, and yes, Danish) colonial possessions. Next to them are South and Central Americans tipples which are the inheritors of the Spanish traditions brought over centuries ago…no shortage of their products either. Then there are those from micro-ops from Canada and the USA, few of which make any sort of big splash but which gain an audience from the communications infrastructure of those developed nations. And of course there are independent bottlers in Europe who take 90% or more of their stock from the Caribbean and further south. We hear about these all the time. But it’s possible that the future undiscovered variations of the rum world lie not west of Greenwich, or close by…but east.

Bar the odd exception like the Fijians, Old Monk, Bundaberg and Nine Leaves (or CDI’s Indonesians), how often do we hear about other rums from Australia, from India, from Africa, from the Far East? I’m not saying they make ninety-point masterpieces of rum which would make a pilgrimmage necessary, but if we consider ourselves Evangelists of the Cane, perhaps some attention should be paid to the outliers as much as the more familiar and popular mastodons of our world.

The problem lies in getting one’s paws on any. The rum makers of the east (or south) usually lack good distribution networks or agents to bring their products to the western markets, which is why Cabo Verde off Senegal makes grogues like the clairins but nobody ever heard of them, or why Ogasawara and Ryomi are relatively unknown outside Japan. In other situations, the domestic market is large enough to swallow all the output, so again, unless you’re there it’s not likely you’ll hear much about, for example, Ord River, Substation No. 41 or Beenleigh’s 5 year old, all of which are made in Oz. Old Monk and Amrut are ginormous sellers in India but not always that easy to find one in your local hoochery, and then there are the Asian nations which make ersatz rum their own way, like Tanduay, Chalong Bay, Mekhong…or this Laotian one, which we’ll poke our snoots into today.

Information on the rhum is as maddeningly hard to find as the product itself. What little I’ve been able to cobble together from mon ami L’homme à la Pousette (the source of the sample, big thanks to the man) and some diligent googling, is that it derives from Vientiane, Laos, and is an organically made agricole bottled at a hefty 56%. The company that makes it — Lao-Agro Organic and Distillery Inc — has a brand called Laodi which is primarily liqueurs, and they also produce a lower proofed white variation of this rhum, and a slightly aged one. I gather that it is mostly for local consumption, not export (which may be why few of us ever heard of it before). But in terms of the production methods, source of cane, filtration etc, there’s not much to go on, sorry. We have to take it on its merits alone.

All that aside, this was quite some rhum – it reminded me of the clairins, the Rum Nation Pot Still Jamaican, the DDL High Wine (sadly discontinued), oomphed-up French Island unaged blancs, or, for that matter, even some of those new whites Velier put out last year. The elements of a raw pot still style 1 was right there up front when one sniffed it – salty, vinegary notes, crisp cool cucumbers, rubber and acetone and nail polish and freshly varnished furniture. Yeah, it was sharp, and quite stabbing, and there was an odd developing odour of commingled fish sauce, citrus juice, and coconut water nosing around the back end…fortunately, that was controlled and not excessive, and the whole aroma was underlain by that herbal swank and sugar water that so characterizes agricoles. In that sense it was both similar to and different from, “regular” agricoles with which most of us are more familiar.

Palate wise, the agricole origin was much more evident. Tons of sweet sugar water and juicy pears, white guavas, grass, lemon juice and also — somewhat to its detriment, because these did not enhance the balance or integrate properly — some wax, brine and red olives. To the end, it remained harsh and sharp, quite raw, nowhere near as cultured as, say, the Nine Leaves Clear or even the Appleton (Wray) overproof, which was stronger. Still, say what you will – it was unique, with an enormously long, hot finish, redolent of wax paper and olive oil, more brine, more herbals and grass, and yes, more swank.

On balance this is a cocktail maker’s dream, I think, and would make a mix that would blow your hair off, but as a sipper it fails, which is no real surprise — much as I like agricoles, white rums and unaged rhums for their sheer machismo and balls-to-the-wall aggro, this one isn’t up in my wheelhouse. That’s because the way the flavours intermingle isn’t quite right, and the sandpaper rawness of the experience is off-putting. However, I have to concede that I’m somewhat partial to rhums that swing wildly for the boundary, go for a six instead of a safe one, and miss with grandeur, rather than never bothering to come up to the batting crease at all. Is this Laotian rhum a success? No, not really (or not yet) – but it’s never somnolent, never moribund…never boring. It runs smack into the wall at full speed, and fails with authority, know what I mean? And that, to me, is something that matters.

(75/100)

Other Notes

  • Two years after this review was posted, Lao-Agro displayed the Laodi series of rums in Paris, and those were damned fine. The review of the white has details on the production process not available at the time I wrote this one.

Lazy Dodo Single Estate Rum – Review

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Jan 052017
 

Laid-back, but not lazy

#333

The dodo, as most of us are well aware, is the subject of such well known epigrams as being dead as one; it remains a fixture of popular culture and language, often seen as a symbol of obsolescence, stupidity and (naturally) extinction. It is therefore something of an odd emblem for a rum company to use as its name and symbol, unless it’s considered so firmly associated with Mauritius that bird and island are seen as synonymous (which I don’t believe for a moment). So aside from the officially stated purpose of the logo raising awareness of endangered species, perhaps what we see here is also a sense of humour at work, especially since modern scientists suggest that the dodo was actually quite well adapted to its ecosystem, and it was invasive species and humans that ended up wiping it out – the bird was nowhere near as dumb as we are given to think.

Anyway, as a marketing strategy, that name works like a charm, since, as soon as I saw it in Berlin in 2016, I beelined straight over to try it, because come on, with a title like that, how could I possibly resist? It’s like telling any Guyanese male that there really is a vodka brand called IPR – all of us would instantly buy a case.

Lazy Dodo Single Estate Rum (to give it the full name on the label) is made by the Grays of New Grove Rum fame (run by the Harel family that I wrote about in the New Grove 8 Year Old review) and the Milhade family who are wine makers out of Bordeaux. What background literature exists suggests that the collaboration is more in the way of knowledge sharing than strict apportioning of labour, since the cane and harvesting and processing and ageing all take place on the Pampelmousses estate in Mauritius, though perhaps the sales network in France owes something to the efforts of the Millhades who have a stronger prescence in Europe. The amber-coloured 40% ABV molasses-based, column-still product is a blend of rums aged 5, 8, and 12 years and aged in both new and used American and French oak barrels (hence the moniker “double maturation” on the label). Oh, and no additives, so I was informed. It had its coming out parties 2016 in the rum festival circuit and seemed to be quite popular, if one were to judge from the “Sold Out” sign posted up on the second day of the Berlin RumFest.

That didn’t necessarily mean it was a top tier rum, just one that was popular and very easy to drink. Nose-wise it actually presented as rather sweet and had notes of green grapes and pineapple and ripe mangoes, which I thought may have been a little over the top – there was very little of a “standard” profile here, though what was available to smell was in no way unpleasant, just rather mild, even understated.

Similar thoughts passed through my mind on the tasting. At 40% it was a defanged sort of rum, medium bodied, and the sweetness was retained, with that and the blending rounding off any rough edges it may have started life with. There were the same grape-like tastes, less pineapple here, and as it opened up (and with some water) vaguely crisper flavours emerged – citrus, red grapefruit, cider, apples, followed by some vanilla, creme brulee and soft toffee notes. It closed off short and warm, with little of the tartness carrying over into the finish, just caramel, some light citrus and nuts, and a touch of vanilla.

While I can’t rave about it, at the end of the day it’s a relaxed, laid back, unaggressive (dare I say “lazy”?) sort of sundowner, nothing earthshaking – at best it made my glass wobble a bit. Aside from enjoying its placid nature I’m merely left curious as to which market it was made for. The Europeans with their penchant for more forceful drinks and robust profiles trending towards the agricole market? Tourists? Denmark, home of the cask-strength-loving vikings? The North Americans who mostly consider standard proof to be the rumiverse? Connoisseurs, barflys, cocktail makers? Hard to say. I consider it a pretty good day-to-day sort of rum, well made and reasonably complex, if lacking anything that specifically screams “Mauritius” about it. But whatever the case, it probably won’t go the way of its namesake any time soon…it’s too decent a rum for that, and will likely be the bees’ knees for those who succumb to its light and languorous charms.

(79/100)

 

Ryoma Japanese 7 Year Old Rum – Review

 2 Responses »
Dec 142016
 

ryoma-7-1

An essay in Oriental and Caribbean fusion

#326

Outside the cognoscenti, the rabid fanbase or deep-field researchers, few know (or care) much about rums from outside the Western hemisphere. Yet rums from India and Thailand and Australia are massive sellers in the East, to say nothing of the emergent makers from Japan. Nine Leaves is the newest outfit from the Land of the Rising Sun to garner major accolades in the larger rumiverse, but rum has been made from locally grown sugar for a very long time, and it’s no surprise that other companies have been quietly doing business in the spirit without many outside the region being the wiser. Whisky might be the Japanese attention-getter du jour, but I don’t review those, so let’s turn a small spotlight on to the rums instead.

One such is this very interesting pale yellow product from the Kikusui distillery, located in the Niigata Prefecture on the north coast of Honshu — they also make, and are mostly known for, sake. The Kikusui brewery was formed in 1881 by Takasawa Suguro, when he received the right to make it from his uncle Takasawa Masanori and was approved to make it in his own right in 1896. It remains a family business (into its fifth generation), with sake remaining the mainstay of the company (one can only wonder who the rum loving guy in the family was, who broke with tradition by making it). In the first century of its existence, the company was not a large one, and weathered many storms like shortage of rice, the war years, sickness and premature death of family members, floods, earthquakes – in 1964 the brewery was damaged by earthquake and for two consecutive years floods destroyed what was left. Somehow the family kept going and in 1969 a replacement brewery was completed. New equipment, modern production methods and management techniques were introduced in the 1970s. In the 1980s and 1990s the company branched out into canned sake, food dishes and even stores of its own. Sometime in the 2000s, as best as I can determine and perhaps as a result of western influences or lack of desire to go with whisky, it was decided to branch into rum.

The sugar cane from which it is made comes from the southern island of Shikoku, the smallest island in the chain, and the rum derives from freshly pressed cane, which would make it a Japanese agricole, as well as putting to the test my own theories about whether terroire really does have a major influence on the final product. There is no information on whether the rum is pot still or column still derived; it’s aged for seven years in American oak barrels, and issued at 40%. There you go.

It’s been a while since I tried a rum with an olfactory profile quite like this: it started out with a wet cardboard soggy mess (the cardboard that the aroma implied, that is, not the rum); and cereals, rye bread, coconut water, rotting fruit (it was gentle, for which I gave fervent thanks), which over time, developed into a very pleasant nose of apples and cider, oddly sharp and weak at the same time. It was very light, faintly sweet, and could not for a moment compare to the clear voluptuousness of a Caribbean agricole, yet it presented an intriguing profile of its own that was almost Jamaican, and marked it out as singular – clearly, one had to be prepared to take a sharp left turn to enjoy it and not demand it adhere to a better known French island smell. I can’t say with conviction that I succeeded…but I was intrigued.

The palate was just as interesting, if equally bizarre. To begin with, it was very different from the way it smelled – it was clear and crisp on the tongue as any cane-juice-derived rum ever made, extraordinarily light and clean for something supposedly aged for seven years, and tasted of light sweet grapes (those red ones from Turkey, or the green ones from Lebanon my wife buys for me), cucumbers, dill, and very light notes of vanilla, green apples, flowers, green tea ice cream, pears, some smoke, and a vague soya sauce background. In other words, the dreadlocks to a big step backwards. It was sprightly, light, crisp. Too bad the finish decided to circle back to the beginning, and end things with more of those fruits that had gone off, and that wet cardboard, tied in a bow with olives and brine. A little was okay, too much kinda soured on me.

So…I enjoyed the offbeat, original taste, liked the crispness of the mouthfeel, and was okay with the edges front and back, yet there was something uninspiring about the experience taken as a whole. It’s possible that both terroire and the company’s expertise with (or preference for) sake tilted their philosophy to something at odds with more familiar rummy profiles; and of course the 40% while allowing a wider audience to be catered to, does impose some limitations. Still, I’ll say this – it is emphatic for what it is, and as a rum it sure makes its own statement. There’s more than a bit of unaged pot still profile in here (hence my unconfirmed suspicion that this is what they are using to distil it), but for that to take a more commanding stance requires moving above the issued ABV and maybe playing with the barrel strategy some more. At end, therefore, it exhibits both strengths and weaknesses.

Why did I buy this? Well, because I could, because I was interested, and because it’s informative and useful to write about more than just the regular crop of rums from the regions with which we are all familiar. We should look to expand our horizons, and if the experience is not always an unadulterated positive, who can say what others might like, what the company’s ten year old is like, or where it moves in the future? Happily, the Ryoma 7 year old rum exhibited more on the plus side of the ledger than minuses, was a sprightly, funky little rumlet, and is quite affordable for anyone who wants to take a flier on something off the beaten track.

(80/100)

Other notes

The name “Ryoma” (or Ryōma) is that of one of the revolutionaries of the Meiji era who was prominent in the movement to overthrow the Tokugawa shogunate (he was murdered in 1867). That name in turn derives from a legend of a god with the head of a dragon and the body of a horse, which supposedly could run 1000 li in one day.

Mauritius Club Rum 2014 (Sherry Finish) – Review

 2 Responses »
Dec 012016
 

mauritius-club-rum

Too young, too dressed up, when it didn’t need to be

#321

The Mauritius Club Rum 2014 (Sherry Finish) is an interesting essay in the craft, and for my money, slightly better than the Gold of Mauritius Dark rum I looked before. The sherry finishing makes its own statement and adds that extra fillip of flavour which elevates the whole experience in a way that drowning the Gold in port casks for a year did not. Note that there’s a strange disconnect between what I was told in 2015 by the brand rep, who informed me it was aged three months in oak casks (not what type) and then finished for two weeks in sherry casks; and what I see online these days, where the buying public is informed it is aged for six to eight months in South African wine barrels before finishing in sherry casks.

Well, whatever. Whether three months or six, with or without the sherry ageing, the overall profile strikes me as doing too little and hoping for too much, which is a shame – with a few more years under its belt, this could have really turned heads and attracted attention. The things is, ageing can be either done right and for a decent interval (perhaps three years or more, with many believing the sweet spot is between eight and twelve), or dispensed with it altogether (as with the various unaged whites for which I confess a sneaking love). But to stay in the middle ground, with less than a year? Plus a finish?…that may just be pushing one’s luck. It’s heading into spiced or flavoured rum territory.

The reason I make these remarks is because when I started nosing it, believing that 40% couldn’t seriously harm me, it lunged out in a schnozz-skewering intensity that caught me unprepared, the more so when had in a series with the far gentler and warmer and more easygoing muffled blanket of the Gold I’d just sampled before. To be fair though, once it settled down, there were notes of red wine (no surprise), raisins, caramel, chocolate vanilla, and something vaguely sharper, like those chocolate After-Eight mint biscuits.

The palate was softer, smoother, warm rather than hot, after the initial heat burned away.. Again, lots of sweet wine, and the sherry makes itself felt. Honey, some nuttiness (I was thinking breakfast cereals like cheerios) plus a little fruitiness, cherries, more vanilla, more chocolate and vanilla. Truth is, too little going on here, and overall, somewhat uncoordinated and quite faint. A 40% strength can be perfectly fine, but it does make for a lesser experience and dampened-down tastes that a shooter wouldn’t capture and a mix would drown and a sipper would disdain. The finish was okay for such a product, being short and easy, warm, redolent of nuts, more cheerios, honey and a very faint note of tannins. There was some character here, just not enough to suit my preferences.

I know it sounds like I’m dissing the rum, but not really – as noted above, I liked it better than the Gold of Mauritius Dark even though it was younger, which I attribute to a better handling of the blend, and the sherry influence. Still, it must be said that the rum displayed something of schizoid character, too young and raw to be tamed with the port/sherry for the few months it aged, yet being promoted as being more than an unaged starter (that would lower expectations, which may have been the point). Moreover, when any maker puts a moniker of a single year on the bottle — “2014” in this case — it creates an impression of something a little special, a “millesime” edition of a good year…and that’s certainly not the case, as it’s simply the year the rum was made. And lastly, I argue — as was the case with the Gold — that by mixing it up with these external and rather dominating influences, the potential to experience a unique rum originating from a unique location with a very individual taste, was lost — to our detriment.

So after this experience, I resume my search for the definitive rum from the island, the big gun that will put Mauritius on the map and allow us to use it as a quasi-baseline. Something that isn’t mixed, adulterated, finished or otherwise tampered with. I know it’s out there somewhere – I just have to find it. This one isn’t it.

(79/100)

Other notes

  • The rum was made by a company called Litchliquor on Mauritius. They act as a blender and distributor under the command of master blender Frederic Bestel. They source rums from distilleries around the island and blend. age and finish these in their own facilities. The majority of their sales is on the island itself and in Europe where they have several partnerships with distributors, but also seem to be able to sell in Russia and the Far East, as well as Kenya, Canada and the UAE.
  • Because of the nature of the blend from multiple (unnamed) distilleries, there is no way to tell what kind of stills the rum came from, or whether it was from cane juice or molasses distillate.

Gold of Mauritius Dark Rum – Review

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Nov 302016
 

gold-of-mautitius-dark

Good with dessert.

#320

You’d think that with the various encomiums the rum has gotten that it’s some kind of diamond in the rough, an undiscovered masterpiece of the blender’s art. “Incredibly rich…mouth watering…a cracker,” enthused Drinks Enthusiast; and the comments of Master of Malt (which one should take with a pinch of salt), are almost all four- and five-star hosannas. Me, I think that although it has a nifty squared off bottle and a cool simple label, beyond that there’s not much to shout about, though admittedly it has its points of originality in simplicity that must be acknowledged.

Let’s get the facts out of the way first. The Gold of Mauritius is a 40% ABV darkish amber-red rum, aged around a year to fifteen months in South African port barrels which have residue of port still in them; and is a blend of rums from various small distilleries around Mauritius (the specific distillery or distilleries which comprise this one are never mentioned). Caramel colouring is added to provide consistency of hue across batches. The guy who’s done the most research on this is Steve James of Rum Diaries (who also liked it more than I did), so for those who want more facts I’ll point you to his excellent write-up, and move on.

Overall, the nose was interesting at first, leading in spicy before chilling out to become softer and sweeter, with a ton of coffee and vanilla notes duelling it out with ripe cherries and apricots. There was a dry hint in there, chocolate, salt caramel (it kinda nosed like a tequila for a while). It was surprisingly deep for a 40% rum, which I liked.

It’s on the palate that one got the true measure of what the rum was. Here, the port influence was massive. It was warm and sweet, with an initial dark mix of molasses, sugar and smoother vanilla. It’s not particularly complex, (the dark likely refers to the taste profile rather than the colour or long ageing), and it reminded me somewhat of a dialled down Young’s Old Sam, perhaps less molasses-dominant. Some faint fruitiness here, a bit of tart citrus, but overall, the lasting impression was one of chocolate, coffee grounds, salted caramel ice cream, crushed almonds, molasses and vanilla: simple, straightforward, direct and not bad…but in no way unique either. Even the finish added nothing new to the experience, being short, warm and faintly dry.

Let’s be honest. I thought it was rather forgettable, and felt its cousin the 3-month old 2014 Sherry Cask to be better, perhaps because the sherry there had somewhat less influence than a whole year of port. Too, I don’t really see the point – the rum is not “finished” in the conventional sense of the term, but completely and fully aged with the port barrels, and that gives them an influence over the rum which masks the uniqueness of what Mauritius as a terroire should be able to showcase. In other words, while I’m a firm believer in the whole concept of geographical regions imparting distinctive tastes to rums, there’s nothing here that says “Mauritius” because the port influence so dominates the flavour profile.

Overall, then it leaves me not getting a rum, but a flavoured version of a rum. And that’s not to its advantage, though for those preferring simple, straightforward dessert rums, I suppose it would be right up their alley.

(77/100)

Other notes

  • As far as I was able to discover, the rum was made by a company called Litchliquor on Mauritius. They act as a blender and distributor under the command of master blender Frederic Bestel. They source rums from distilleries around the island and blend. age and finish these in their own facilities. The majority of their sales is on the island itself and in Europe where they have several partnerships with distributors, but also seem to be able to sell in Russia and the Far East, as well as Kenya, Canada and the UAE.
  • Because of the nature of the blend from multiple (unnamed) distilleries, there is no way to tell what kind of stills the rum came from, or whether it was from cane juice or molasses distillate.

Professor Cornelius Ampleforth Rumbullion – Review

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May 312016
 
ampleforth

Picture (c) Ocado.com

Too much spice, too much sugar, too little interest.

The name is almost Dickensian in its imagery. Professor Cornelius Ampleforth could be straight out of the Pickwick Papers…you know, some chubby, benevolent older fellow in half-specs and a faded waistcoat, with rather limited mental capacity, down on his heels, but possessing a good heart. Whatever – the name evokes a certain good humour and indulgence from us, and at the very least is evocative. That, unfortunately, doesn’t make the Professor’s Rumbullion a rum worth drinking, unless you are into spiced rums and like to have that in your drink (which I’m not and I don’t, so be aware of my personal preferences in this review).

Whether there really is a Professor Cornelius Ampleforth is subject to intense and spirited debate by all the same people who can tell you the middle name of the runner up of the 1959 Tiddlywinks Championship in Patagonia. The UK company which releases the Rumbullion is called Atom Supplies and under its umbrella of e-commerce and business consultancy, also runs the online shop Master of Malt, and the brand is their independent bottling operation.

They certainly have a sense of humour, as evinced not only by the Professor’s name, but the “Bathtub Gin” they also sell. What they don’t have is a desire to tell you anything meaningful – one has to go outside their website to find it’s a blend of unnamed Caribbean rums flavoured with various fruits, spices, and Madgascan vanilla. No countries, no distilleries, nothing else. An informational sinkhole of annoying proportions.

Bottled at 42.6% and darkly coloured within an inch of the Kraken, what we had here was a rum that assaulted the nose immediately with enormous and instant nutmeg, vanilla and cinnamon notes, caramel and toffee and chocolate, all of which rushed and jostled and ran heedlessly together like a mob entering a Black Friday sale where everything is 90% off. It was also rather thick and almost chewy, and while back in 2010 I appreciated the Captain Morgan Private Stock for precisely those reasons (no longer, mind you), here it was simply excessive, and there was no order to any of it, no gradual progression from one series of well-blended, coherent smells to another…and that made the whole experience something of a disorganized mess.

And by the time I got around to tasting it, those spices really became too much, which led to flagging interest, waning ardour and a lot of grumbling and head shaking. So there was cardamom, cinnamon, nutmeg and sweet dark chocolate – these were somewhat better behaved now – to which, with some water, were added scents of cloves, marzipan (I liked that) and candied oranges, at which point the party was over and I was blatted into near catatonia by just wave upon wave of cloying sweetness (quick Prof, pass the insulin!). So yeah, there were additional elements of taste that weren’t bad, just so strong and so much that it was like having seven incidences of coitus in one night – one wakes up the next morning with an utterly blank brain and no desire to do anything meaningful. Even the warm, short fade exhibited this oversweet sense of warm syrup, without adding any new notes – there was the incessant hammer of cinnamon, caramel, vanilla, and to me it was just overkill.

To its credit, as I don’t hide my preferences, the makers don’t hide anything either: it is a spiced rum, it’s trumpeted as such, and they’re proud of it. But as always, it’s mostly marketing that one gets when one checks: a secret recipe (hate those), fancy wrapping and no information on components or ageing, if any. I guess for less than thirty quid we shouldn’t be asking for more. This rum is squarely aimed at the casual imbibers who just want a tasty, tarted up, adulterated drink with a little bit of oomph and no hassle, and so although I acknowledge that spiced rums sell briskly for precisely those reasons, they really aren’t my tot of grog.

(#276 / 72/100)

Other notes

  • For the record, I disapprove of an online shop not disclosing in its listings that it is itself the maker of a rum whose tasting notes (by its own staff) are rabidly enthusiastic.
  • The RumShopBoy posted a truly funny and apropos review of this and the Navy Strength variation, and despised the ground it walked on…largely due to measured 43g/L of additives.

Navy Neaters 95.5º Proof (Guyana-Barbados Blended) Rum – Review

 2 Responses »
May 252016
 

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A blue-water rum for the Navy men of yore.

This may be one of the best out-of-production independent bottlings from Ago that I’ve had. It’s heavy but no too much, tasty without excess, and flavourful without too many offbeat notes. That’s quite an achievement for a rum made in the 1970s, even more so when you understand that it’s actually a blend of Guyanese and Bajan rums, a marriage not always made in heaven.

I’ve trawled around the various blogs and fora and articles looking for references to it, but about all I can find is that (a) Jolly Jack Tars swear by it the way they do Woods or Watson’s and (b) it’s supposedly slang for undiluted Pusser’s navy rum. “Neaters” were the undiluted rum served to the petty officers onboard ship; ratings (or regular sailors if you will), were served with a measure of rum famously known as the tot, which was a quantity of diluted rum called grog, and if you don’t know the terms, well, brush up on your reading of rums.

The rum is bottled at 95.5º proof, and one has to be careful what that means – it’s not actually half that (47.75%) according to modern measures, but 54.5%. And that’s because originally 100 proof rum was actually 57% and so….well, you can do the math, and read a previous essay on the matter to get the gist of it. Beyond that, unfortunately, there’s very little information available on the rum itself — proportion of each country’s component, and which estate’s rums, for example — so we’re left with rather more questions than answers. But never mind. Because all that aside, the rum is great.

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I have to admit, I enjoyed smelling the mahogany coloured rum. It’s warmth and richness were all the more surprising because I had expected little from a late ’60s / early ’70s product ensconced in a faded bottle with a cheap tinfoil cap, made by a defunct company. It started off with prunes, pepsi-cola (seriously!), molasses, brown sugar and black tea, and developed into cherries and purple-black grapes – complexity was not its forte, solidity was. The primary flavours, which stayed there throughout the tasting, were exclamation points of a singular, individualistic quality, with no attempt at subtlety or untoward development into uncharted realms. In the very simplicity and focus of its construction lay its strength. In short, it smelled damned good.

The heavy proofage showed its power when tasted neat. Neaters was a little thin (I guess the nose lied somewhat in its promise) but powerful, just this side of hot. No PM or Enmore still rum here, I thought, more likely Versailles, and I couldn’t begin to hazard where the Bajan component originated (WIRD is as good a guess as any). Still, what an impressive panoply of tastes – flowers, cherries again, some brown sugar and molasses, coffee grounds, watermelon. The softness of the Bajan component ameliorated the fiercer Guyanese portions of the blend, in a way that I hadn’t seen before, and boy, did that ever work. It was smooth and rattling at the same time, like a mink-overlaid machine gun. With some water added, a background of fried banana bread emerged, plus more brown sugar and caramel, salt butter, maple syrup and prunes, all tied up in a neat bow by a finish that was just long enough and stayed with the notes described above without trying to break any new ground. So all in all, I thought it was a cool blast from the past.

D3S_3877A well made full proof rum should be intense but not savage. The point of the elevated strength is not to hurt you, damage your insides, or give you an opportunity to prove how you rock it in the ‘Hood — but to provide crisper, clearer and stronger tastes that are more distinct (and delicious). When done right, such rums are excellent as both sippers or cocktail ingredients and therein lies much of their attraction for people across the drinking spectrum. Perhaps in the years to come, there’s the potential for rum makers to reach into the past and recreate such a remarkable profile once again. I can hope, I guess.

Company bio

Charles Kinloch & Son were wine and spirits merchants who were in existence for almost a hundred years when they joined the Courage Brewery group in 1957. That company had been around since 1757 and after many mergers and acquisitions was itself taken over by the Imperial Tobacco Group in 1972, eventually passing to the Foster’s Group in 1990. In 1995 Scottish & Newcastle bought Courage from Foster’s and it changed hands again in 2007 when Wells & Young’s Brewing company bought all the brands under that umbrella. By then Navy Neaters had long been out of production, Kinloch was all but forgotten, and the current holding company now is more involved in pubs and beers in the UK than in rums of any kind.

(#275 / 86/100)

Other notes

  • The rum had to have been made post-1966, given the spelling of “Guyana” on the label. Prior to that it would have been British Guiana. The metric system of ml and cl was introduced in 1980 in the UK, so this can reasonably be dated to the 1970s.
  • The age is unknown. I think it’s more than five years old, maybe as much as ten.

GDL El Dorado Bonded Reserve Rum – Review

 No Responses »
Apr 282016
 

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

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

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

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

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

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

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

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

(#269. 77/100)

Other notes

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

L’Esprit Epris 13 Year Old Brazilian Rum – Review

 1 Response »
Sep 272015
 

Epris 1

If originality and straying off the beaten path of the rumworld is your thing, wander no further. The thing is just a few stops short of being stunning.

This is one of the rare occasions where I tasted a rum blind, knowing absolutely nothing at all about it before I started…really, absolutely zilch. Not the country, not the company, not the distillate. I blame this on the pad I crash at in Berlin which has no wi-fi, no internet, no elevator, and what passes for hi-tech is an East-German era rotary dial phone. So the situation when I tasted this rum was kinda interesting, and allowed me to dispense with any preconceived notions and just tell you what it was like to drink. Short version? It isn’t half bad, and just a step removed from superlative.

Before all that, let’s speak briefly about the company. L’Esprit is a French bottler and distributor based in Rennes, in the Brittany province of France. They do all the usual importation and distribution of old favourites from old countries (or islands) which we know better, but have also branched out into independent bottlings from all over the map – Barbados, Guyana, Panama, Guadeloupe, Nicaragua and so on, all uncoloured, unmessed-with, unadded-to. (A more comprehensive biography is available).

This is a column still cane juice product. Bottled at 47.7%, the rum (I’ll call it that, even though, y’know, it confuses me, and it may actually be a rhum….or not) was light yellow, one of 198 from the single cask, and matured between 1999 and 2012 in an ex-bourbon barrel: it’s a hair over thirteen years old. It’s not, strictly speaking, an original – Bruichladdich (Renegade) and Cadenhead have both issued rums from Epris before. Epris, for what it’s worth, is a distillery located just outside São Paolo in Brazil, and they apparently also distill for Bacardi (as usual, their website is massively uninformative on their product lines).

Epris 2

Brazil may be something of an afterthought for L’Esprit (or not). Doesn’t matter. It’s great. There’s very little that’s wrong with the spirit, and much that they got absolutely right. Consider first the aroma: Vegetal, sweet and easy to sniff, quite warm. Initial notes of cardboard, creamy nougat touched with some lemon zest. There was a musty kind of background here, like dried hay in a sunlit field, but also the clean, crisp sweetness of a good Riesling. After a while additional notes of peaches, soft ripe mangos, green grapes and then the slight tartness of soursop, ginnips and green apples came to the fore. Really cool stuff, honestly.

That slight lip-puckering tartness didn’t go away on the taste either, which I think was a good thing. It was oily and pleasant, a little fuller than the light yellow colour might have implied, and was both a little sweet and a little briny at the same time. The vegetal hay-like notes (complete with dusty dry hints) stayed along for the ride, with citrus emerging gradually from the background. Somehow the rum managed to balance both the creamier tastes of brie and toblerone with sharper citrus and soursop into a melange I quite enjoyed. With water these tastes came into fuller focus, but I can’t pretend anything new or more original came out, except perhaps some smokiness and well-oiled leather.

The finish was also quite excellent – somehow L’Esprit managed to dampen down the sharper and more acidic citrus notes, and allow the deeper, fruitier closing aromas (plus a last surprising licorice hint) to take their turn on the stage in a fade of medium length which closed things off just right. All in all, it was just sweet enough, just strong enough, just fruity enough, just salty enough; and displayed a quality to both delight and impress.

Clearing away the dishes, then, the rum had real character and originality, and I enjoyed it a lot – it was one of those samples that has sent me running around looking for more. I think that agricole aficionados would greatly enjoy it, and even traditional molasses rum lovers would have little to complain about here – L’Esprit have found an intersection of heavy and light, warm and sharp, fruity and tart aspects here, that left me admiring as hell, wondering if I shouldn’t get more into Brazilian products. In reviewing the Ron Veroes Anejo, I said of it that it should have had more edge, more oomph, more complexity, more daring. Here’s an example of the rum about which I was thinking.

(#234. 85/100)

Other notes

  • Sometimes a review is about more than just tasting notes, but illustrates a larger point about the rum universe.
    • Since tasting the L’Esprit Epris, I’ve been left with questions that remain unresolved. It was made in Brazil from cane juice, but aged in France, so is it a cachaca? An agricole? An aged red-haired love-child of both? Does ageing it that long make it less than either, or more? When you think about it, what it does, more – and perhaps better – than any rum I’ve tried in the last year, is tell us that we have to take a look at how we classify rum. It’s the exceptions that inform how good our rules are, and this one falls into no clear point in the current system. Perhaps it’s time to seriously examine the system.
  • Compliments to Cyril of DuRhum, who provided the sample gratis, as well as the photographs from which the crops above were taken

 

Velier Albion 1989 Full Proof 19 Year Old Rum – Review

 5 Responses »
May 212015
 

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When you drink full proof and overproof rums for a long time, many forty percenters can seem, well…a shade pusillanimous. No such issue afflicts the 62.7% full proof of Albion 1989, ‘cause that thing looks and feels and samples like it’s about to father a nation.

The Albion 1994 was power and passion and style all wedded together in a remarkable fusion, and my only regret has always been that I couldn’t get more. It was preceded by a version from 1983, 1986, and this one from 1989. These days, the only place you’ll find either is from a collector or on the secondary market. And that wasn’t helped by the paucity of output for the 1989 either.

I’m always whining about craft makers bottling too few rums in their single barrel or cask strength issues, yet this one is bordering on the ridiculous – Velier only issued 108 bottles of the Albion 1989. Still, points must go to Luca Gargano, who resisted the temptation to blend this miniscule output with something else, and simply took what he could from the single barrel in 2008, added nothing, took away nothing, diluted nothing, tampered with nothing. And there you are.

When I poured the dark amber rum into my glass in Paris a while back (I was shamelessly pilfering tasting notes on anything in grabbing range, nearly knocking over poor Serge Valentin in my haste to get my grubby paws on this one), it was like coming home. Nosing it, I was struck anew how amazing it was that a rum can be made at that kind of strength and yet still maintain a smoothness of profile that doesn’t do a rabid dog imitation on your senses. The rum’s nose was immense – it smelled thick, creamy, like a melting licorice waterfall; black grapes, anise, caramel, burnt sugar billowed up, being chased by the sweet fresh honey from a cracked comb. I thought I’d get some wax or rubber notes, but nope, none here.

The taste of the 1989 was wired up, juiced up, and electrified like the Tokyo downtown, and you got into it immediately. I remember just shaking my head with admiration, even awe, after the first sip. The palate was full bodied, without equivocation. Thick and creamy, surprisingly sweet, and not dry or briny – but there was tobacco and rubber floating around in the background, some furniture polish and tar (actually quite similar to a Caroni). Dried fruits emerged, mango and papaya, some salt in the back taste. I added some water and it continued providing new, strong notes of vanilla, nuts, aromatic pipe tobacco and smoke, leading to a long, long finish, with rubber, melting tar, more smoke, more caramel, more vanilla. I kept a glass charged with this stuff for literally an hour, always coming back to it, always finding something else and still probably missed something.

Albion 1989

I’ve always enjoyed experiments in the craft like this, where the makers change just a single coordinate in the standard equation of the rum universe just to, I dunno, mess with it and see what’ll happen. Here, that’s a hell of a lot. Even with the overall excellent stable of rums Velier makes (and that’s plenty), there are rums and then there are rums. This, in my opinion, is one of the latter.

See, a rum like, oh, a Bacardi for instance, sells so much that it creates its own weather system in the spirits world. The Albion 1989 is nowhere near that league – at best it’s an intense, localized twister with a shard of lightning thrown in. Can you see yourself rushing out to experience that? Not likely. But if you’re a person looking at the world through slightly askew lenses, the phenomenal power and quality of something this spectacular cannot be overstated and after you’ve experienced it, it’s highly unlikely you’ll ever worry too much, in rum terms, about another cloudy day, threatening rain.

(#215 / 91/100)

Other notes:

  • Like the 1994, it is remarked as being from a wooden continuous still, about which I have my doubts. If true, though, that would make it the famed Enmore Wooden Coffey Still, and I don’t think it was at the Albion estate back in 1989.
  • Distilled 1989, bottled 2008, 108 bottles.

Berry Bros. & Rudd Barbados 13 Year Old Rum – Review

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Jul 292013
 

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Good all round Bajan rum from Berry Brothers & Rudd, that’s worth its price and is a good note on which to close your day.

What a relief it was to try this well-aged rum, and to find that its Fijian 8 year old cousin which I had tried some weeks back was indeed something of an iconoclastic aberration. There’s not much I could say about a line of rums of which I have only ever sampled three, and it would have been wrong to extrapolate based on such a small sample size. So it’s a happy matter that I can confirm the Bajan 13 year old is an excellent buy all round.

One of the pleasant things about independent bottlers who make a “series” is the consistency of presentation – think Renegade and their frosted glass bottles, or Plantation and the straw netting. It saves the reviewer a whole bunch of time not to have to assess a presentational score (I know the principle has its detractors, no need to mention it). So, tall bottle, well fitting plastic cork, simplistic labelling utterly consistent with the other BBR rums I’ve written about (the Fiji and the Port Mourant 1975).

The lead in on the nose was caramel and molasses, muted and light, yet with some heat as well (the rum is 46% after all). Vanilla undertones had their place before segueing into subtler aromas of pineapple and nicely ripened yellow gooseberries. A flirt of citrus (ripe orange peel) coiled around all of this, well balanced with preceding elements, and then the whole was wrapped up in emerging perfumes of delicate white flowers and a barely perceptible wine background. Quite intriguing, all in all.

I must comment on the excellent mouthfeel of this thirteen year old, honey-coloured rum: it’s medium bodied yet quite smooth for all that, with some heat imparted by the strength, but not so much as to become peppery or overly spicy. There’s a luxurious creaminess in the way this runs across the tongue, a certain chewiness that was very appealing. The rum was neither too sweet nor too salty (while possessing elements of both), and what I came away with was vanilla, honey, white chocolate, light coconut shavings and bananas, all held together by a softer citrus hint than the nose had promised. And at the tail end the odd sweetness of a strawberry lollipop, fading into a long clean finish redolent of chopped fruits and some saltiness. Really quite a decent product – I enjoyed it a lot.

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Where does the distillate originate? I wish I knew for sure. I almost want to say it comes from Mount Gay, but somewhere in that profile I’m more leaning towards R. L. Seale’s FourSquare (and indeed, the Masters of Malt website says that’s its home), and also, from its richness, that it’s a pot still distillate. The ageing in white oak barrels was well handled, in my opinion, because the resultant is in very good balance overall, and it’s a sipper’s drink rather than one to mix.

Writing this review as my life changes yet again, I am assailed by a sense of melancholy. This review will be one of the last for a while (the country I’m moving to is dry in all senses of the word). Perhaps it is fitting that one of the final rums I’ve tried and written up tasting notes for, is also one of the more pleasing ones. Not the best, of course (is there any such thing?) but certainly a rum to have and to enjoy at any point on the arc of your existence. Even if, or perhaps especially, as with me, you won’t be trying any more for a while.

(#175. 85/100)

 

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