The Real McCoy Aged 10 Years Limited Edition Rum

Bythefatrumpirate

The Real McCoy Aged 10 Years Limited Edition Rum review by the fat rum pirateThe Real McCoy Aged 10 Years Limited Edition Rum. It’s proving quite dificult trying to keep pace with the output from the Foursquare Rum Distillery. Not content with various re-vamped releases from their existing portfolio such as higher ABV offerings of R L Seale’s, Doorly’s 3 Year Old and Doorly’s XO. Foursquare have also added further aged Doorly’s at 12 and 14 Years old and numerous (we are now up to release number 12) Exceptional Cask Series rums in the past 5 years alone.

So you might have thought that their collaboration with Bailey Pryor and The Real McCoy brand might have led to a more static brand. That has definitely not been the mistake as the ABV has been increased on these offerings as well. A couple of Limited Edition rums have also been released.

Today we have a 10 Year Old rum, which proved fairly difficult to source over here in the UK. Either we didn’t get many of these over here or I just completely took my eye of the ball when they were released. I finally found a bottle online at The Whisky Exchange. I paid a very exact £66.25 for my 46% ABV 70cl bottle.

The Real McCoy Aged 10 Years Limited Edition Rum is presented in the standard stubby style bottle used by all The Real McCoy rums. It has a bulbous neck. The Real McCoy rums contain a lot of information on their labels. They are pretty much transparent. So we learn that this is a Single Blended Rum (Blended Pot and Column distilled rum from a single distillery). My bottle dated 2017, is one of 3000.

It is also worth noting that the rear label of this rum notes that the blend of rums is aged seperately for 12 years in American Bourbon barrels and 10 years in Virgin Oak. So the age statement notes the minimum age of the rum in this bottle. Do we expect anything less from Mr Seale?

The Real McCoy rums have been aged in heavily charred oak cask, to perhaps. differentiate them from the official Foursquare bottlings. It is also noted that this blend of rums has a high ratio of Copper Pot Still distillate. So we should be in for a pretty flavourful blend.

I can’t think of anything else to add at this stage, so I think I will pour myself a glass and see how I find this.The Real McCoy Aged 10 Years Limited Edition Rum review by the fat rum pirate

In the glass we have a deep dark brown liquid almost mahoghany. With a orange hue.

Nosing, I immediately notice are more woody profile. Definite wafts of freshly cut timber (says he who has never chopped a piece of wood in his life). Further nosing reveals dark chocolate, intense cacao and some stewed breakfast tea. Barrel char is evident on the nose as well.

This is not a particularly sweet nose but if you go deep enough you’ll find some dark fruits – plums, redcurrants. Surprisingly there is little by way of vanilla, coconut and banana. Still it is quite a nice nose just a bit “woodier” than usual.

Sipped, I’m finding it very heavy on the wood. The first couple of sips are a bit of a challenge and I find them quite bitter and just a bit too heavy on the char and wood. My palate, however seems to recover from the initial woody onslaught.

A little anyway. I first tried a rum aged in Vigin Oak at London Rumfest in 2018. It was from Worthy Park. A number of people were raving about it. I just didn’t like the overall balance, it was just too woody.

This isn’t as bad, as I recall the Worthy Park offering but it is still more bitter, more charred and more woody than I enjoy. Some of the balance and softness I enjoy with Foursquare rum has been lost a little with this.

It does calm a glass or two in but it’s still not my favourite Foursquare. The initial bitter, cacao heavy, charred entry does give way to a little milk chocolate sweetness on the mid palate. Unfortunately this quickly switches back to the more charred woody influence.

The Real McCoy Aged 10 Years Limited Edition Rum review by the fat rum pirateRather than improve this rum, I think the 10 Year Virgin Oak blend is actually drying the overall profile out. It’s thrown it out of sync. I’m not getting the vanilla, toffee,banana and coconut notes I enjoy in other aged Foursquare/The Real McCoy releases. This is bone dry and I’ve really struggled with it.

There are of course far worse rums around than this but (and in a perverse way I’m kind of glad, as it might show some of my doubters that Foursquare don’t always get an easy ride) I won’t be handing out any plaudits for this Foursquare offering.

Finish wise, it’s got a good length to it but it seems to dry up and leave behind only woody notes. I didn’t get a great deal of complex spices or much else unfortunately.

I don’t think Virgin Oak is the way forward for me. I’ll be honest had I tried a sample of this, I doubt very much I would have bought the bottle.

A very rare disappointment. This just did not work for me. I would definitely plump for the 12 Year Old given a choice.

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  • An Interview with Carl Stephenson – Elements Eight

    Bythefatrumpirate

    Elements Eight Carl Stephension Interview Daiquiri rum by the fat rum pirateFor those of you who aren’t familiar with Elements Eight they are an Independent  British Spirits Company.  Elements Eight refers to the eight elements which make up their final product.  Elements Eight rums are also a blend of eight separate rums.

    The company has been operating since 2006.  As well as celebrating their tenth year in business in 2016, Elements Eight have also re-designed and re-vamped their packaging and line up.

    Company founder Carl Stephenson has worked in the drinks spirits marketing world since 1992.  Carl lived in Jamaica for 3 years working in senior management for Appleton Estate in the early 2000’s.

    He has also managed brands such as Lamb’s Navy Rum, Red Heart Rum, Grand Marnier, Hine Cognac, Hennessy Cognac, Blackwell Rum, Appleton Rum, Wray & Nephew and Beefeater Gin.

    I spoke with Carl recently about all things rum related.

    1.  What was the inspiration behind Elements Eight?

    10 years ago we set out to create a rum brand that referred to the complete crafted process of making rum. Before we launched E8 and from our rum industry experience, bartenders would generally ask about rum brands with 2 questions…how old is it and where does it come from? It seemed rum wasn’t being appreciated as the respected spirit like whisky, bourbon or cognac. We also wanted to bring a high degree of modernity to rum. Heritage with a contemporary face.

    2.  Coming into such a competitive market dominated by the big hitters and global multi nationals, what did you do to try set your products apart? Elements Eight Carl Stephenson Interview by the fat rum pirate

    I worked in Jamaica with Wray & Nephew for 3 years and received the best rum education. Seeing first hand how rum transcended the country. My aim with E8 was to elevate the premium image of rum and create the best possible rum. The style of our rum is quite dry and not sweetened. E8 is difficult to make and the result is complex rums using three different distillations, 3 yeast strains 8 single blends…its rum but taking it to the level where it becomes a labour of love!

    3.  Early on when did you first feel you had tasted success? Any notable moments when you felt all your endeavours were worthwhile?

    The highs initially were incredible. As new entrants in 2006 we were only aiming for a small number of bars and having a back bar position initially. But the brand was a little more sophisticated looking in design and most importantly the rums were being talked about by the key bartenders that we soon became the brand pour at Zuma, Nobu, Artesian very quickly after launch.

    This really gave us the platform to grown from there. Proudest moment was getting the IWSC Best in Class and Gold Medal as the top Rum in 2007. It confounded some critics who either had written us off as we didn’t look like typical rums at the time or felt that E8 was too dry as a rum to get the accolade. One judge said we had the feel and nose of a Speyside smokey malt whisky which just shows you how rum can explore such different flavour avenues.

    4.  What made you turn to St Lucia for your base rums?

    I would call the late Laurie Barnard my rum mentor. Mr Barnard was the owner of St Lucia Distillers and was the guiding light in being able to move to creating my very own proprietary set of aged rums, with a distillery that has over 120 years of rum making savoir-faire. It was such a privilege to learn about rum making from Laurie and without doubt he was ahead of his time and the leading rum authority and innovator in the Caribbean.

    5.  Many producers use artificial flavourings and essences in their Spiced Rums  How authentic and “real” are the spices used in Elements Eight’s Exotic Spices Rum?

    We use 10 natural spiced flavours that are the best quality you can get. They are married with the aged rum and I use the word ‘symphony’ as each one gives a unique note, but together form the most complex spiced rum on the market.

    Elements Eight Carl Stephenson interview rum by the fat rum pirate6.  The brand has also recently undergone a packaging transformation.  What was the thinking behind that?

    The new Elements Eight is the first real change in 10 years. I am really in love with the new packaging, which is just as well! Previously they have been variations on designer tall bottles.

    I felt after 10 years we needed to show our crafted values more. We are an independent British company and I want to take the rum into the next 10 years. Consumers I think feel more comfortable with this smaller size bottle and we have retained the contemporary feel, but perhaps identified more with some of the inherent values that we hold that consumers are looking for in artisan production.

    7.  What would you consider to be E8 main competitors? What segment of the market are you looking to gain a foothold in?

    We are focused on our Spiced and Vendome variants. We were the first aged white rum in 2006, but the level of appreciation for aged white rum is not really there yet unfortunately. Bacardi are white rum, so trying to do a premium version makes it tough.

    We are in the deluxe rum market but not overly priced. I feel as the first super premium spiced rum launched in 2010 we have a good foothold in pioneering the top end spiced segment.

    8.  Has the brand considered getting into bottlings from other areas of Caribbean or beyond? Do you have any plans to expand the range?

    Yes this is a consideration. Elements Eight is the process after all by which our rums are made. It is not defined solely by provenance. The Caribbean Islands have such varying rum styles in the same way Scotch Whisky has regional traits.

    I am also currently exploring some double barrel finishes. This is exciting as opening up the influence of woods is fascinating and predicting which new flavours may result.

    Elements Eight Carl Stephenson interview rum by the fat rum pirate9.  How do you feel attitudes to rum in Britain in particular have changed over the last 5-10 years?

    I am ever the optimist Wes and would like to think rum is becoming more respected and aspirational. But it’s quite a slow process. Rum tends not to regulate itself quite as closely as Scotch for example. By that I mean labeling and age clarification, listing added ingredients post distillation for example.

    Rum lovers tend to gravitate to sweet spirits and this gives the image a of rum only being good if its sweet. Rums that have only come into contact with barrel aged wood are sometimes quite dry in profile, like our rums.

    I think therefore it creates a category that has such a wide spectrum. Rum is still seen as playful and party and this makes the “grown up job” more difficult in educating new rum drinkers that rum is a crafted spirit. But definitely deluxe aged rums are going to become big news, it is happening gradually rather than the sharp spike everyone predicted 10 years ago.

    10.  When you aren’t sipping your own rums what other brands/producers do you appreciate? Any stand out rums or producers that you aspire to be like?

    In my drinks cabinet I tend to reach for Blackwell Jamaica Rum. I think it’s a really great nod to a bold Jamaican rum style and an everyday, any occasion rum I of course hold Appleton very dear and the Estate Range is fantastic. I tend to find their 8 year old the best balanced, with not too much wood.

    Daiquri11.  Do you have a favourite cocktail recipe you could share with us?

    I feel the Daiquiri is the benchmark for white rum. I love the Elements 8 Platinum Daiquiri, but not too sweet!

     

    • 50ml Elements Eight Platinum
    • 15ml Fresh Lime Juice
    • 5ml Simple Syrup
    • Add all ingredients to a Boston glass and shake hard over cubed ice.  Double strain into a cocktail glass.
    • Garnish with a Lime Wedge

     

    The grown up drinks like the Manhattan and the Old Fashioned are serious late night drinks and transport you to this rum world where you can mellow out and contemplate life!

    So there you have it.  As you can see from the answers Carl is very much in favour of producing an authentic range of rums.  He is also not afraid to use the word “Premium” which is often a byword for a very different kind of rum.

    In the case of Elements Eight I can assure that Premium means what it should!

     

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    Twin Fin Barrel Aged Rum

    Bythefatrumpirate

    Twin Fin Barrel Aged Rum review by the fat rum pirateTwin Fin Barrel Aged Rum. From the outset it seems that Twin Fin is one of those brands that seems to have arrived with a very clear idea of who it’s for, and just as importantly, who it isn’t.

    There’s no attempt to muscle in on the hardcore enthusiast space, no claims of ancient recipes or secret fermentation techniques. Instead, Twin Fin leans into a relaxed, lifestyle-led identity that suggests surfboards, sunsets and uncomplicated enjoyment.

    It comes from the Southwestern Distillery in Cornwall which is best known for Tarquin’s Gin. So none of this should come as much of a surprise.

    Twin Fin Barrel Aged Rum represents their take on “straight” Caribbean rum blended and bottled in the UK. They do, of course have a Spiced variant and other flavours but we aren’t reviewing those today. If ever………..

    The Barrel Aged expression is where Twin Fin makes its most convincing case for being more than just a branding exercise.

    This is molasses-based Caribbean rum, it pairs a 5 year old rum from Guyana with a 6 year old Panama rum, which were matured in ex-bourbon barrels before being blended and bottled in Cornwall.

    There’s no age statement and no real attempt to play on the origins of the blend. Caribbean which immediately tells you this is not a transparency-first release aimed at hardcore rum enthusiasts.

    Bottled at 40% ABV and typically priced between £30 and £35 in the UK, it should sit comfortably in that middle ground between casual mixer and entry-level sipper.

    This is a rum designed to be neat-friendly, without demanding your full attention. It will also play nicely in cocktails or simply mixed with cola.

    In the glass, Twin Fin Barrel Aged Rum is a amber colour, golden brown with a light copper tint.

    Nothing here suggests extended maturation, but it looks clean and well put together. It hasn’t been radically dosed with E150.Twin Fin Barrel Aged Rum review by the fat rum pirate

    The nose is soft and approachable and “pleasant”. Vanilla and caramel arrive first, soft and rounded rather than sharp or sugary. There’s plenty of ex-bourbon cask character: toffee, light brown sugar, and some oak spice.

    Beneath that sits a mild tropical fruit layer banana, a touch of pineapple and a hint of orange peel. The spice profile is restrained offering cinnamon and nutmeg rather than clove or allspice and there’s a faint buttery almost shortbread-like note that adds to the overall softness. It’s not complex, but it is well balanced and there’s nothing off-putting or awkward in the mix.

    On the palate, the rum does largely what the nose suggested. Sweetness first with vanilla ice cream, caramel and milk chocolate forming the core flavour profile.

    Mid-palate, some gentle fruit notes emerge. Banana remains the most prominent, joined by a touch of tropical fruit and dried fruits, perhaps sultanas. The spice remains firmly in the background, with cinnamon and a mild white pepper lift adding just enough contrast to stop things becoming flat. Oak influence becomes a little more noticeable here, gently drying the palate and keeping the sweetness in check without introducing bitterness.

    The finish is medium in length and is perfectly pleasant rather than mid blowing. Caramel and vanilla fade first, followed by a light oak dryness. It doesn’t linger for long, but it also doesn’t vanish instantly.

    The aftertaste is clean and inoffensive, making it easy to return for another sip.Twin Fin Barrel Aged Rum review by the fat rum pirate

    Taken as a whole, Twin Fin Barrel Aged Rum is pretty good rather than memorable. It’s well balanced, neat and clearly designed with broad appeal in mind.

    It won’t thrill high-ester devotees or cask-strength hunters and it doesn’t offer much to more hardcore rum enthusiasts.

    A solid, approachable barrel-aged rum that does most things right without pushing boundaries. Not exciting, but well made, easy to enjoy, and entirely comfortable in its own skin.

  • Ron Abuelo Anejo 7 Years Anos

    Bythefatrumpirate

    Abuelo Anejo 7 Anos Rum Review PanamaAfter noticing the “Ron De Jeremy” Panamanian rum whilst browsing on Amazon, I felt the need to try a Panamanian rum.  There are only so many Bajan, Jamaican or Demerara rums you can try before you think they all taste fairly similar and you aren’t really getting anything different for your money.

    I’m someone who frequently changes drinks and I’m always looking to try something new.

    With that in mind I decided to change my usual thought processes when ordering rum online and broke just about all of my rules with my most recent consignment.  The Ron Abuelo is a rum I would never normally buy.  It comes in an unsexy bottle, it has “ron” in its actual name and whilst it   got some decent reviews from a couple of rum reviewers the man on the street seemed to be totally ignoring it.

    As mentioned already the rum is from Panama and the company has been going since 1908 and produce a wide variety of spirits not just rum.  I won’t bore you with too much information as the company website is here if you wish to investigate.

    The packaging of the bottle is similar to a red wine but the best comparison to be made is to that of a port.  The rum is around £25 and for that price you get a decorative cardboard sleeve and the satisfaction of a very decent corked closure.  I don’t like the fact that the bottle looks like a cheap bottle of Spanish plonk but the sleeve and cork almost make up for that.

    On pouring the rum is much lighter than I was expecting.  This is probably because I was expecting a thick viscous port to come out of the bottle.  The bottle is dark so you really have no way of knowing until you pour.  The rum itself is similar to a Venezuelan rum its not quite as smooth as the Diplomatico Reserva Exclusiva but its a little smoother than that companies Anejo (which is similarly priced), to be fair it should be smoother as it is a few years older.  The rum is bottled at 40% abv.

    The rum is very fairly priced and very pleasant.  Despite being only a 7 year old I think its more suited to someone who sips rum.  The cola seemed to take away some of the flavour of this rum.  Personally with this in mind I think its too good to mix in cocktails.  If you like your spirits neat or with a little ice this bottle may well be a very good introduction to the world of sipping rum.

    2.5 stars

     

     

     

  • Cane Island Barbados Rum Aged 8 Years

    Bythefatrumpirate

    Cane Island Rum Barbados 8 Years Old rum review by the fat rum piratCane Island are a relative newcomer to the market.  Last year they released a range of aged rums from Cuba, Barbados and Jamaica.  These were blends of rums from two different distilleries from each location.

    This year they have followed those releases up with three more rums.  This time though they are all given definitive age statements on the bottles.  The rums hail from Barbados, Dominican Republic and Trinidad.

    As well as age disclosure they also give details of which distillery each rum is made at.  You also get information on the method of production pot or column/blended rum.

    These rums are currently only available in mainland Europe.  Well actually mainly just the Netherlands – Amsterdam in particular  This bottling is an eight year old rum from Foursquare Distillery. Bottled at a respectable 43% ABV.  There are no details about out turn in terms of numbers of bottles/casks.  So my guess is that they have a reasonably large run/number of casks.  Usually when an Independent bottler releases a rum which is from just one cask they let you know.  As it gives the rum a USP.  The rum retails at around the 45 Euro mark.  I’d imagine if this rum was released in the UK it would likely retail at around the same price in pounds once taxes and duty are taken into account.

    Which when you consider you can get nearly all the Foursquare range for £35 or less, is something to consider if you are thinking of buying this bottling.

    Cane Island Rum are owned by Infinity Spirits from what I can see they are currently the spirit groups only brand.  The Cane Island website is nicely laid out and gives most of the key information you would require regarding the rums.  It is refreshingly clear of any marketing bullshit.

    I like the design of the Cane Island range and the releases all have a very clear brand identity.  The stubby bottle I like and the design is uncluttered and the front label has pertinent information regarding what is in the bottle.  A cork stopper completes the look.

    So lets move onto the rum.  The website notes that this is a bleCane Island Barbados 8 Years Old rum review by the fat rum piratend of pot/column rum that has been matured in ex-bourbon barrels.  I am not sure how much time this has spent maturing in the Tropics or Europe in total.  The colour of the rum gives few clues as it is a standard caramel coloured golden brown.

    The nose is familiar (I must have reviewed over 20 aged Foursquare rums by now) straight away I am getting the spices and the sweet/sour bourbon tones from the casks.  It’s quite a strong nose and I am getting a fair bit of alcohol as well.  It’s not unbalanced or unpleasant in anyway but it does have a slight sharpness.

    It is pretty heavy on the Bourbons spices and its quite dry.  There isn’t a great deal of sweetness.  I am getting more of a vanilla sweet note rather than any toffee or caramel.  It isn’t as dry as R L Seales 10 but it is noticeably less fruity than Rum Sixty Six or Doorly’s XO.  It is pretty much in keeping with Doorly’s 8 but I think it may be a touch spicier.  Maybe a little more of an edge to it.

    There may be a slight char or maybe just a bit more of a barrel influence on this rum than some other Foursquare offerings I have had.  It reminds me most of Doorly’s 12.

    It has a very slight herbal note to it.  The finish is good and of reasonable length.  It has a nice spicy oaky char.  The finish and the mouthfeel of the rum are nowhere near as “boozy” as I first detected on the nose.  

    All in all this is yet another high quality, well balanced and well made rum from Foursquare.  Comparable to their own releases.  Yet another example of how good rum can be when it is not being messed around with.

    Well worth seeking out if you need more Foursquare……..Can you ever have enough?

     

     

     

     

  • Sippin Mulled Caribbean Rum

    Bythefatrumpirate

    sippinenchanced3I’m one of those people with a very short attention span who easily becomes bored or disinterested.  Fortunately I’m also one of those people blessed with no fear when it comes to trying new things.  If I go the bar for a drink and it’s well stocked with rum you would never guess what I might come back with.  If the bar isn’t well stocked with rum the guessing game becomes even more difficult.  I love rum but I have plenty of it at home.  I don’t always have to drink rum.

    I don’t always have to drink the same type of rum either.  Rhum Agricole and Cachaca aside I have found enjoyment in most styles of rum over the past few years.  I have learnt that one Cuban rum is not the same as all Cuban offerings.  I have also learned not to dismiss rum on the basis of having a bad rum by the same distiller/producer.

    So here I am just a few days before Christmas with a delivery from Sippin UK of their very seasonal Mulled Rum.  The Sippin tagline is Caribbean Rum with London Flavour.  I sincerely hope that flavour isn’t jellied eels……..

    Sippin are newcomers to the scene and their “Head Sipper” Damian’s father hails originally from Trinidad and Tobago.  The rum used in the blend is aged 3,5 and 8-year-old Trini rum.  With Angostura being the only distillery on the island I am immediately thinking of the very smooth Angostura 1919 which is aged 8 years.

    Sippin is housed in a very sleek and contemporary rectangular bottle.  It is modern and the branding is clear and uncluttered.  It also has a very good cork stopper which makes a fantastic pop!  Sippin must take particular credit in being honest about what the rum contains.  Very few producers would confess to adding caramel to make the rum more easy-going.  The rum is bottled at 37.5% (decent strength for a flavoured/spiced rum) and the bottle is 70cl.  The rum has not yet officially been released so I am unsure what the final retail price will be.  As far as presentation goes Sippin have definitely got something which will appeal to the consumer either behind a bar on in a shop.sippinenchanced2

    Unlike most spiced rum’s Sippin does exactly what it says on the tin.  It’s designed for Sippin.  Along with this Mulled expression Sippin also have a Ginger, Honey and Lime rum in the pipeline for release early next year.  Sippin are hoping to appeal to both sippers and more casual spiced mixing folk.  All in all Spiced rum get’s a pretty bad reputation due its links (especially in the US) with college boy drunkenness and all that entails!  In the UK Morgan’s Spiced and Sailor Jerry dominate the Spiced market.  Sippin seem to be going for both sides of the rum market.  A bold move.

    I am advised to sip this rum and/or add some ice cubes or (especially in this weather up north!) a little hot water.  The .  aroma of Sippin Mulled is very sweet cinnamon and ginger dominate the nose.  It is strong but it isn’t like liquors such as After Shock and Fireball.  It doesn’t tingle the nostrils at all.

    When sipped the rum shows more evidence of being like a liquor.  Whilst I have criticised rum’s in the past (Diplomatico Reserva Exclusiva) for going down this route I won’t do the same with Sippin Mulled.  The producers of Sippin are very open and honest about what their rum is.  The rum is smooth and viscous.  It coats the tongue and throat leaving a long finish which is full of cinnamon but also exhibits the slightly bitterness of the orange peel and spiciness of the Nutmeg.  It’s like cinnamon marmalade!

    The rum is very easy to sip neat.  It has a very sweet profile.  Ginger and Cinnamon take centre stage but you do also get a little spicy kick from the nutmeg which is very warming along with the cinnamon.  Whilst Sippin recommend water I would suggest some hot lemonade would make a very nice hot toddy.   I would suggest being a Northerner I know more about keeping warm than these Southern Softies!

    SippinenhancedWhilst I think the mulled flavours in the rum and the seasonal tie in with Christmas means this rum should be marketed as a sipper.  It’s like a lovely warm cuddle!  I feel that the Ginger, Honey and Lime might well work very well as a summer mixer with lemonade.  I say this because my wife has tried a lot of flavoured vodka.  We have tried Absolut varieties which have similar flavours.  I think perhaps a cheaper rum base could perhaps be used to market a more standard spiced mixer.

    I have enjoyed the time spent with Sippin and I will certainly be offering a few glasses around at Christmas.  (I will try my hot toddy idea!)  This isn’t a fantastically complex, hugely aged authentic sipping rum.  However, what it is, is a very good base rum which has been nicely (and authentically) flavoured.  As daft as it sounds it tastes like how I expected a Mulled Rum to taste.  Rich, warming and spicy.

    I’m not sure how to categorise this rum Flavoured or Spiced? Does it matter?  I suppose not.  I would say that this rum would be an excellent purchase for an adventurous rum lover next Christmas (or this Christmas if you can get a bottle).  There is a lot to be credited using rum’s as old as 8 years in a Spiced Rum!

    For more information

    SIppin UK

     

     

     

    Final scoring

    3 stars

     

     

     

     

  • Cane Island Dominican Republic Aged 5 Years

    Bythefatrumpirate

    CANE ISLAND DOMINICAN REPUBLIC RUM AGED 5 Years rum review by the fat rum pirateCane Island Dominican Republic Aged 5 Years is the final review in the recently released trio of rums from Cane Island.

    As mentioned previously Cane Island are a new Independent bottler – at the moment their rums are only available from shops in Amsterdam.  Luckily most of these stores deliver to the UK so I didn’t miss out on trying these rums.

    For me when it comes to Independent bottlings it seems that Demerara, Caroni (Trinidad) and Jamaican rums are the most popular offerings.  There are perhaps a few reasons for this – DDL do not release many rums that do not have additives – a gap in the market which Velier expertly exploited which heightened peoples awareness of Demerara rum without additives.  Velier were also in the favourable position of being able to have their rums aged in Guyana – unlike the rest of the competition.

    Even said European aged Demerara is still very popular.  The myth that is built around the Caroni distillery and their “heavy” style rums ensures their enduring popularity.  Jamaican rum is popular because Appleton apart none of the Jamaican rum distilleries release many aged products.  So if you want aged Hampden or Long Pond rums you must buy independently.  The likes of Monymusk and Worthy Park are moving into the aged market.

    So this makes a couple of Cane Island’s releases a little more interesting.  Especially this one.  Rums from the Dominican Republic are very popular especially in Spain.  Brands such as Brugal, Bermudez and Barceló are well known and well recognised.  Oliver & Oliver also have numerous bottlings available in numerous guises.

    Very few indie bottlers have put out any Dominican rum.  This rum is aged for 5 years and has been column distilled at “Alcoholes Finos Dominicanos” the distillery location noted on the bottle is “San Pedro de Macoris”.  Which is the distillery which produces the Ron Barceló brand amongst others.

    The rum from the Dominican Republic is produced in the “latin” style additives and adulteration take many different forms and information is hard to come by.  The hydrometer reveals 12g/L of “additives” in this rum.  It is likely this rum will be a light, approachable and sweet rum.

    A 70cl bottle will cost around 40 euros – again slightly more expensive than the branded equivalent.   It should be noted though that the likes of Brugal. Barceló and Bermudez do not note ages of their rums..

    The rum is noted as being column distilled and aged in American Oak (Bourbon) barrels.  No details of any “finish” or second maturation are noted.

    In the glass the rum is a little dull – its not a particularly vibrant colour, it looks a little washed out.  It’s an ungolden brown.

    The nose is not overly impressive either.  It’s quite muted and I’m not getting a great deal from it.  There is a slight sweetness to it.  It smells a little Cuban.  It’s very light and easy going.  There is nothing offensive about it but at the same time nothing exciting either. It has a slightly floral note lurking in the background.

    When sipped it initially is quite “boozy”.  It’s youthful and the alcohol really comes out.  Further sips reveal more of the sweetness hinted at on the nose.  It’s a very familiar rum – it reminds me of Botran or a younger Panama rum.  It is not as sweet and as layered with chocolate notes, like Barceló Imperial nor is it is a dry and briny as Brugal.

    Although the nose and appearance were a little disappointing its not an unpleasant experience sipping this rum.  At 5 years old it still has some of the youthful alcohol notes.  I enjoy these as they make it more “rummy”.  This make it less generic than some of the lighter column distilled rums from this part of the world.

    It’s not massively sweet and is quite dry (especially on the finish).  It also has some nice spicy oak. A good deal of interaction with the barrel giving it some sweet/sour notes.

    It’s a light latin style rum but its not afraid to show its teeth.  I wouldn’t call it particularly meaty or complex but it does have a bit of a twist and an extra dimension.  It’s easy to drink but it does give you a little bit of a kick.

    All in all much better than I had imagined.