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La Confrérie du Rhum Cuvée Anniversaire

Rhum ArrangeLa Confrérie du Rhum is a Facebook Group created in March 2013 that already has over 5000 members! Professionals and Rum lovers use it to talk about and share their common passion about Rum and sugarcane distillates. I use it to stare at pictures as my grasp of French is not the best!

For its second birthday, the administrators decided to bring out a Cuvée Anniversaire and teamed up with Cédric Brément, the famous French rhum arrangé producer of Les Ti’arrangés de Céd to produce it. On March 28th, this new bottling will be released in a limited edition of 500 bottles for sale at the Christian de Montaguère store in Paris. During this anniversary event the administrators of the group and the producer of this special bottling will release the Cuvée Anniversaire Ananas Victoria (Label Rouge) – Sauternes Finish Single Cask.

This infused Rhum uses a white AOC Rhum from Martinique as its starting point. This has been aged for 8 months in Sauternes Casks (Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux) prior to being infused with red labelled Victoria Pineapples from Réunion Island. These red labelled Victoria Pineapples are rare, of a high quality and are cultivated and chosen in a very selective way. The standard of this variety of Pineapple is very high in terms of its cultivation and final product.

The 700ml bottle of this Cuvée (32% abv) is presented with a white and gold label containing the group logo. This bottling is an exclusive only available for purchase at the Christian de Montaguère store in Paris (20, Rue de L’abbé Grégoire, 75006, Paris) priced at 32 Euros from 28th March.

Cuvée Anniversaire Ananas Victoria (Label Rouge) – Sauternes Finish Single Cask – 32% ABV

CED CONFRÉRIE RHUM 050315

In the glass: The Rhum is a pales straw colour in the glass and its agricole base is hugely apparent. You get that vegetal punch in the face straight away but it is tempered by the lower abv and the raisin sweetness that billows over the top of the glass. This is all accompanied by a huge dose of pineapple which is sublime. I can’t help longing for summer!

In the mouth: It has an all encompassing mouthfeel full of sweet pineapple and raisins followed up by the green agricole quality. There is an earthy character too. It is warming, refreshing, sweet and now its gone! I would love to try this with a touch of ice on a hot day…its beautiful stuff.

I’m a huge fan of pineapple anything so this was always going to be a hit with me, and as my first try of a rhum arrangé the experience has been massively positive. I’m fortunate enough to have planned a short break in Paris at the end of April / early May, so obviously visiting the Christian de Montaguère store is a given as we are staying close by and I’m hopeful that I can pick up a bottle (or two) as this is very tasty stuff.

© Steven James and Rum Diaries Blog 2015. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

 
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Posted by on March 29, 2015 in Rhum Agricole, Rum

 

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The Balvenie Caribbean Cask

I was recently approached with regards to giving an opinion of a Rum cask ‘finished’ whisky, and though I’m more than partial to a little drop, I’m most certainly not a whisky drinker by any stretch of the imagination. But I thought that it would be a fun little aside to give it a try. I was duly sent a 100ml sample of The Balvenie 14-year-old Caribbean Cask Whisky for the purposes of this post. So here is a little about The Balvenie Caribbean Cask taken from choice excerpts of the press release information that accompanied the bottle.

This whisky was created by The Balvenie Malt Master, David Stewart who in 2012 celebrated his 50th anniversary at the distillery! The single malt whisky at the base of this release has undergone a 14 year maturation period in traditional oak whisky casks prior to being transferred to casks that have previously held Caribbean Rum. This is purely to ‘finish’ the aging process.

When asked about The Balvenie Caribbean Cask, David Stewart said “We’ve found that many years maturation in traditional oak whisky casks followed by a few months of Rum cask maturation complements The Balvenie single malt very well. This expression is a beautifully rounded whisky that combines traditional Balvenie vanilla notes with rich toffee, a hint of fruit and a warm, lingering finish”

The Balvenie Caribbean Cask – 43% abv

Balvenie in GlassPrior to receiving any information or indeed the sample bottle, I posed a few questions that were referred to the Balvenie Brand Ambassador who was very helpful in assisting with responses.

Firstly I asked how long the whisky spends finishing in the Rum barrels? Is it a fixed period based on experience or is each barrel sampled and a judgement call made? It appears that the whisky is finished for between 3 and 6 months in the casks. There is no fixed period as such as it depends on how active the cask is so it is the role of David Stewart to determine when the time is right. The barrels are then blended together to achieve the consistent flavour profile.

I foolishly assumed that they had obtained ex-Rum barrels for the finishing process but I was reliably informed that this is not the case. They utilise whisky barrels that are seasoned with Rum by Balvenie themselves. These barrels are ex-bourbon, American oak barrels that would usually be used to mature whisky. David Stewart has a ‘bespoke’ Rum blended just for him which he uses to season the barrels for a period of up to 3 years. I obviously asked about the source of this Rum blend and its components but was advised that the specifics are considered a ‘trade secret’. The time period for the seasoning is barrel dependent but the aim is to season the barrel for long enough to allow the spirit to permeate deep into the wood and for there to be a good amount of interaction between the Rum and wood. After this process, the now aged Rum is sold back to the producers and the barrels are then filled with 14-year-old Balvenie whisky for finishing.

I also asked about the abv of the whisky when it is finished. It sits at between 56 and 58% abv prior to being reduced to its bottling strength of 43% abv. I wonder how much flavour the Rum finishing imparts…..

Tasting Notes

In the glass: The Whisky is an apple juice gold with darker bronze flashes displaying in the light of this particularly sunny day. Sweet vanilla instantly jumps out of the glass along with quite a dominant honeyed porridge. Sweet nutty aromas follow which are reminiscent of nougat and warm sugary peanuts. There is absolutely no bite from the nose aside from a little peppery tingle. A raisin fudge aroma begins to develop given time and there is some light tropical fruit akin to dried papaya chunks. The Rum used must be light of body and aroma as it influence is not massively apparent. To round things out there is a little floral note accompanied by green apples and honeyed vanilla.

In the mouth: There is a nice level of viscosity to the Whisky. A peppery bite leads at the front end but that is quickly quashed by a malty, honey and fudge concoction. A little oaty and flapjack like. There is also buttery croissant following. It is in the taste that I am picking up something familiar but it is not as expected. It may just be me but there is a distinctly agricole flavour imparted onto the Whisky. It’s quite green and vegetal. This sticks with me throughout subsequent visits to the glass. The finish is of a medium to long length and is all sweet short crust pastry topped with raisins. A little peach flavour exists at the back of my throat before the tiniest bit of oak influence washes it away.

You can certainly tell that the Rum has been used as a finish not as a maturation as it is very subtle. I’d love to compare to the same whisky minus the Rum finish to see just what additional flavour I’m getting. Would I purchase a bottle? Well as a Rum drinker not a whisky drinker I’d give it a go yes. It sits at around £41 a bottle so it’s not the cheapest but it is a 14-year-old single malt and therefore it commands that price (I wonder if a day will come that we are able to talk of a Rum in this way? Technique and age commanding a price point). I don’t know if there would be enough here to keep a serious whisky drinker entertained for a while but it would offer a pleasant and easy drinking distraction with just enough going on to make it interesting.

© Steven James and Rum Diaries Blog 2015. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

 
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Posted by on March 21, 2015 in Rum, Whisky

 

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Pusser’s Rum Strikes Gold

*Press Release*

Pusser’s Rum strikes gold at Rum Masters 2015 and The Fifty Best Spirits Awards

PussersTwo rums from the Pusser’s Rum portfolio have been awarded gold medals at The Spirits Business World Rum Masters — an annual blind tasting competition judged by an independent panel of rum experts. The winning rums were Pusser’s Rum Blue Label (40% ABV) and Pusser’s Spiced, which also won gold at The Fifty Best Spiced Rum Tasting, where contenders were evaluated for the distinguished “Best Spiced Rum” awards for 2015.

Pusser’s Spiced has gone against the grain of traditional Spiced rums, utilising a steeping process with fresh culinary ginger and other Caribbean herbs and spices, not a typical infusion. The process takes up to 14 days to complete, which means that the rum cannot be tested, let alone bottled in this time. The ingredients are all natural, following in the tradition of Pusser’s Rum blends, and adheres to stringent quality tests once the steeping process has finished.

Peter Thornton, Brand Manager for Pusser’s Rum said, “We are delighted to win these prestigious awards because they are given by true rum connoisseurs. The Spiced category is one of the fastest growing in the spirits market, and we are thrilled that Pusser’s is able to capitalise on this trend with our new Spiced Blend.”

The Spirits Business is a London-based publication, website, and media partner of the International Bartender’s Association. Read by over 50,000 spirits professionals, it conducts yearly blind tasting competitions that draw entries in a variety of categories from throughout the world. This year’s Global Rum Master competition took place at The Jugged Hare in London’s Chiswell Street, and received a record-breaking number of entries across 15 categories.

TheFiftyBest.com is an award-winning online guide to fine living, featuring rated listings from unbiased surveys and proprietary tastings judged by wine/spirits journalists, spirits professionals, retailers, mixologists, spirits consultants and connoisseurs. Adhering to strict tasting rules and rigorous methodology, The Fifty Best achieves the highest standards of spirits evaluations.

The Pusser’s Rum gold medals were in the following categories:

  • Pusser’s Rum Spiced: Spiced Rum – Rum Masters 2015 Awards
  • Pusser’s Rum Spiced: Spiced Rum – The Fifty Best Awards
  • Pusser’s Rum Blue Label: Dark up to 7 Year Old – Rum Masters 2015 Awards

Pusser’s Rum bottles, blends and distributes the original Pusser’s artisanal rum blends are crafted using time-honoured traditions and techniques. Each marque is hand-selected, according to specification, for its individual smoothness, flavour, and mellow depth. The rich flavour of Pusser’s Rum is all natural — no artificial flavouring or colouring is added.

*End*

Having tried, picked up and consumed a bottle of Pusser’s Spiced at RumFest, it is indeed tasty stuff and the Blue Label (I’m assuming that it is the reduced abv expression) was also a tasty piece of kit from what I recall of RumFest!

Up Spirits!

© Steven James and Rum Diaries Blog 2015. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

 
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Posted by on March 17, 2015 in Press Release, Rum

 

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Rum Nation Jamaica White Pot Still

Rum Nation Logo
I have been more than aware of the Rums released by Rum Nation for a while. I have even had the opportunity to try a couple of them. I then started seeing images of a striking bottle of Rum appearing on the web but could not locate it over here in the UK and it was whilst making my first order from France that I noticed it for sale at what was the rather competitive price of £28. That price for a white Jamaican 100% Pot Distilled Rum at 57% abv……I’d be a fool not to snap it up….

RNFrontA little background on Rum Nation should start things off in earnest. The company founder, Fabio Rossi was born in 1961. His father, Mario Jr started to deal in wines and spirits in 1956 and was the first importer of Laphroig Whisky in Italy. He then proceeded to import brands such as Rhum Barbancourt. Fabio grew up around fine wines and spirits and took a degree in Oenology (the study of wine and wine making). During a series of business related distillery visits to Scotland in 1990, Fabio noticed old barrels of Rum from Jamaica and British Guyana stacked near the whisky barrels. These barrels had been sent there for maturation as the climate would reduce the loss to evaporation and also slow down the maturation process. With Rum only retained in memory, Fabio formed Wilson & Morgan in 1992, a company that releases an independent line of single malt whiskies. Several years later having never forgotten those memories of the Rum tastings that he had been a party to, Fabio asked Silvano Samaroli, himself a respected independent bottler, for advice on Rum and Rum styles. Fabio purchased his first barrels of Rum and their contents were bottled. Not wanting to release the Rums under the Wilson & Morgan name, in 1999 the Rum Nation brand was born. For the curious, those first Rums were a vatting of two barrels of 25 year old Jamaican Rum (1974-1999 Cask Nos 857 and 858) and a barrel of 24 year old Demerara Rum (1975-1999 Cask No 4111). These barrels were left to rest in an underground warehouse in Bristol (I’d hazard a guess that it is the warehouse of Mr John Barrett of Bristol Spirits Ltd). Apparently there is still remaining stock, some 16 years later.

A decision was made early on in the life of Rum Nation to not label the Rums after the distillery, but to make them single domaine Rums named after their country of origin, and as Fabio has been an avid stamp collector from an early age, one thing that runs through the range (and is particularly striking on the label of this bottle) is that each label contains an image of a postage stamp from the country of origin.

You can read more about Fabio Rossi and Rum Nation as there is a far more lengthy and colourful representation of this story available on the Rum Nation website, and you can find that by clicking here.

Rum Nation Jamaica White Pot Still – 57% abv

Rum Nation Jamaica

The rear label on the bottle hints at the distillery location in St Catherine, Jamaica. This therefore could be either the Worthy Park Estate (most likely) or the Monymusk Estate. For me there is something almost mythical about these high powered, high ester, Jamaican flavour bombs. They are often misunderstood as exercises in potent liquids much beloved of teenagers daring eachother to down shots. When taken in that context….yes, they can be pretty hellish. All brashness and aggression….but much like King Kong, they can be tamed. When treated with care and respect, they offer an honest glimpse into just how much flavour can be crammed into a distillate that is to receive no barrel maturation. You will have read my article on Glorious Revolution so will be aware of the principles of trying to cram as much flavour into the fermentation process as possible given that distillation strips flavour. In the context of this Rum, similar to Wray & Nephew Overproof at 63% abv, the fermentation and distillation method shapes the profile, but I wonder if the mythical ‘dunder’ plays a part in adding the meat to this Rums bones? Slow fermentation time and a pot distillation method are the building blocks of this quite remarkable Rum, and I can tell you that this Rum will not be for everyone. It is almost using itself as an example of how powerful can also be subtle…..a little like the aforementioned King Kong. The bottle is nice and squat (not easily toppled which is useful if you’re going to be imbibing a quantity of this Rum) and has really simple, clear labeling with a striking silver Jamaican postage stamp taking pride of place. As soon as you remove the wooden topped cork, the aromas jump out at you….

Tasting Notes

RN BackIn the glass: The Rum displays itself as a crystal clear liquid brimming with grassy, funky aromas.A swirl of the glass leaves little slow beads that are reluctant to move. Savoury is the first word that I’d use to describe this Rum. Initial aromas are of salty olives on cheese biscuits. A vegetal aroma then pushes through and the Rum starts to smell very fresh and green. It is quite astringent and spicy. Next up are the pungent, lacquer and varnish aromas bringing a real sting to the nose. There is also a nice waxy creaminess that brings oily citrus peel and ripe fruits such as mango and banana into play. It sounds strange but I then get what seems to be a wallpaper paste and superglue concoction. Finishing the experience are those funky grassy pot still aromas that could seemingly punch their way through a brick wall if asked nicely.

In the mouth: The Rum has an all encompassing mouthfeel that leads with a heavy dose of olive brine and white pepper. It initially bites quite hard with a kind of solvent flavour carrying liqourice which is the next flavour that makes an appearance, and with it comes a slight sweetness that feels like a custardy wave. It is very grassy and vegetal but along with this is the feeling of ripe bananas. The finish is very long and it stays around for a while with liqourice, molasses and that superglue. It is hard hitting and unapologetic but it also has those soft ripe fruit, oily citrus and banana flavours that hint at a softer and more approachable side to the Rum.

It feels like an experimental style of Rum, maybe even a reference Rum. A fine example of this style of Rum production to which others can be compared. I am massively glad that I seized the opportunity to pick a bottle of this Rum up and I urge you to do the same. It has a great deal of complexity both in it’s aromas and it’s flavours and I can imagine it working wonderfully in the right drink such as a daiquiri or maybe as a portion of the Jamaican component in a powerful Mai Tai replacing J Wray as the punchy element. There is also an aged expression of a Jamaican Pot Still Rum available soon from Rum Nation….I am trawling the online drink shops on a daily basis awaiting its arrival!

ValrhonaAn interesting opportunity has presented itself to me after I was sent a box of Rum Nation branded chocolates (more on those in a later post), each one different in style and hand picked to match the Rum Nation range of Rums. The recommended chocolate to accompany this Rum is the Valrhona Caraibe 66% which is from the same region as the Rum. So I took a little sip of the Rum to accustom myself to it again. Nibbled off a chunk of the chocolate and let it sit in my mouth, slowly melting. The chocolate itself has a beautiful flavour of intense cocoa and coffee. Sipping the Rum again, its bite is tempered by the cocoa and the bitterness cuts through the mouthfeel making the whole experience very pleasant. I look forward to delving deeper into the box of chocolates in the future and matching the Rums where possible.

© Steven James and Rum Diaries Blog 2015. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

 
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Posted by on March 15, 2015 in Rum

 

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Our Rum and Spirits Guyana 24

Our Rum & SpiritsOur Rum & Spirits is an independent brand hailing from Germany. It is the brainchild of restaurateur Christian Nagel. Christian has been an independent restaurateur for almost 9 years initially had 2 Rums on his menu. In time this increased to over 30. In August 2011 he opened a new restaurant in the world cultural heritage town of Hildesheim called Gasthaus im Brühl. The menu there started with 35 Rums and now has over 80 due to the popularity of Rum with his guests. He began getting asked whether he had plans to sell his own Rum bottlings and this led him to source an importer of Rums within Germany. The Our Rum & Spirits brand was born. Their first bottling was a Guyana Diamond 11-year-old Rum. Only 60 bottles were available, it was 62.5% abv and was sold for 48 Euros per bottle. All have been sold except for 3 bottles kept back to be served to restaurant guests. In December 2014, Christian obtained enough bulk Rum for 100 bottles of Barbados Rum and he also purchased a barrel of Guyanese Rum to further expand the range.

Our Rum & Spirits Guyana 24 Year Old – 61.2% abv

DSC00160

This Rum is from the Enmore Distillery which closed in 1993 and was distilled in their Single Wooden Pot Still which was originally located at the Versailles Distillery prior to it’s arrival at Enmore. It was distilled in December 1990 and was bottled in January 2015. The Rum is from Cask 20 which was stored in England prior to the end of 2013 when it was relocated to Germany. The barrel mark is MEV which means Main Rum Enmore Versailles…..this was not a distillery applied barrel mark. The barrel yield was 178 bottles at its cask strength of 61.2% abv and the Rum is neither coloured nor chill filtered. The Rum is a limited edition for Our Rum & Spirits and each one costs 110 Euros.

Tasting Notes

In the glass: The Rum is a pale gold / straw colour in the glass. A little swirl reveals……nothing. Well, apart from a thin halo around the glass. Slowly, little beads begin to develop. They just sit there, getting slightly larger before over a period of 2 to 3 minutes, slowly and reluctantly returning home. There are immediate astringent notes along with freshly sharpened pencil aromas…..and lots of them. This Rum doesn’t give much up at all. There is a bourbon like oak, some white pepper and a fortified wine tingle. Like the colour, very light.

In the mouth: Holy Hell…..I gulped too much initially. Massive schoolboy error. Coughing ensued and I needed a sip of water. It felt like a roundhouse kick from Chuck Norris! Where did THAT come from…..its a mild-mannered, gentle beast surely?!? Apparently not! Right, now with the respect it clearly deserves. Heavy is a word that I would use. The Rum is very smoky, almost peaty. Those freshly sharpened pencils are there along with raisins, sticky dates and an all-encompassing mouthfeel. It is very spicy up front but this subsides as you sip more of the liquid. It is also very dry due to its 24 years in the barrel. It feels almost gloopy in your mouth….its not, but it feels that way. I’ve not tried many 15 year plus Demerara Rums but this has spiked my interest! I want more if this is a common theme! It slowly reveals more raisins, dates and chewy toffee. It’s a grow-er not a show-er for sure. The finish is very very long on this beautiful Rum…..in fact, I think that I can still taste it! True to the initial observations the finish is entirely consistent…..pencil shavings, oak, a wine influence, astringency and dry smoke. There is also a Bakewell Tart taste right at the end.

*edit 09.03.2015 – I finished off the last remains of the sample and continuing the woody theme, it reminded me of making wooden arrows in the garden shed as a child, that freshly sawn timber and sap aroma. There was also a faint bit of liqourice on the finish that I didn’t pick up on my initial visits*

I added a little water. The astringency is removed and the oak is calmed. This allows a muscovado sugar aroma to peep through the oak. To taste it is still warming but not as spicy. There is a slightly bitter, woody quality now. It is still very dry but with light vanilla. To be honest, keep it at full strength…..it provide a far better experience there.

This Rum is one of the oldest demerara’s that I’ve tasted and has opened my eyes a little. Such a depth of flavour and such a heavy body to the Rum……I’m afraid that my closing words have to be…..I want one!

© Steven James and Rum Diaries Blog 2015. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

 
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Posted by on March 8, 2015 in Rum

 

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La Confrérie du Rhum Cuvée No2

This is the second release linked to the La Confrérie du Rhum Facebook Group and makes a switch to the French West Indies in the form of Guadeloupe. Hailing from the Bellevue au Moule Estate and Distillery which was established at the end of the 19th Century by a Mr Rimbaud from Martinique. The distillery is now owned and run by Mr Hervé Damoiseau after it was acquired by Mr Roger Damoiseau in April 1942.

Cuvee No2This particular expression was distilled in March 1998 in a column still. Cask #86 was aged in Guadeloupe until September 2013 when it was transferred to Germany. The Rum was extracted from the barrel in November 2014 and bottled in January of this year (2015). This makes the Rum a rather accurate 16 years and 9 months old! This is NOT an Agricole…..it is a molasses based Rum.

A little more subdued, this releases label has a more muted colour palette, being shades of cream but the same fonts have been used along with the same red text. There is also a greater availability of this release as 156 bottles have been produced. The bottle shape and familiar red wax seal from the first release remain.

Again, the Rum was inhaled so quickly that this only represents my initial thoughts based on one the one glass that I have enjoyed. As before, if I am successful in obtaining a bottle, I reserve the right to revisit my notes…

La Confrérie du Rhum Cuvée No2 – 42% abv

Cuvee No2 Shot 1

Tasting Notes

In the glass: The Rum is a crisp coppery gold in the glass. A little swirl leaves a wall of Rum, then long droplets lazily meander back down. The first aroma is perhaps one of my childhood, but it is of Fruit Salad chewy sweets. It’s beautiful. There is a little astringency, a tiny medicinal edge and a lot of fruit there. This smells like it will be quite syrupy. Next there is some freshly cut apple and a heavy dose of rhubarb! Spicy oak and vanilla round this one out. It is a pleasure to sit and smell.

In the mouth: Initially there is a whiff of smoke along with the medicinal note. This is not at all like the aromas. It is not syrupy and is most certainly not as fruity as the nose says. The oak is dominant and there is a slight vanilla sweetness that gets dried out very quickly by the moisture sapping oak. A touch of liquorice and some pepper hit my tongue next. This is so so drinkable. The finish is of a decent length and has a cheek tingling oak spice. Hints of smoke and that drying oak influence and medicinal note carry this over the finish line. Where did the fruit go? Would less age allow more of the fruit to push through the oak? There is a bitter note right at the end like treacle coated raisins. There is also a faint prune note right at the back of the finish.

Sadly this sample is now gone……but I’m hopeful of a bottle of this Rum when it goes on general sale. 156 bottles means that there is a better chance for more people to try this, and try it you should. It is a certain purchase for me.

Big thanks again go to Benoît Bail for allowing me the opportunity to try this Rum.

*Bottle Image Courtesy of MsOdD*

© Steven James and Rum Diaries Blog 2014. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content

 
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Posted by on March 7, 2015 in Rum

 

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Havana Club Unión Launch

HAVANA CLUB UNIÓN LAUNCH SEES CUBAN RUM AND CIGARS PAIRED IN WORLD ‘FIRST’

Havana Club Union*Press Release*

Havana Club, the leading rum in the super-premium category, has announced the launch of Havana Club Unión, the first-ever rum made to perfectly match a Cuban cigar, the Cohiba Siglo VI. The new expression is the latest prestige product in the Havana Club Icónica Collection and will appeal to rum and cigar connoisseurs seeking to experience true Cuban culture.

Havana Club Unión joins two of the world’s most revered luxuries (Cuban rum and cigars) and their shared heritage and provenance. The launch marks a collaboration between two of the industries’ most passionate characters, Havana Club’s Maestro Ronero, Asbel Morales, and Cuba’s most renowned Cigar sommelier, Fernando Fernández. Together they have crafted the perfect blend of Cuban heritage, tradition and know-how. Asbel Morales has been inspired by the process of how tobacco leaves are aged, blended and matured, to create Havana Club Unión. By selecting small batches of rare rums that have been repeatedly aged and blended, Morales has created a prestige rum that beautifully marries the smooth and powerful flavour of the classic Cohiba Siglo VI cigar.

Havana Club Union BottleA premium cedar wooden box houses the expression, and features the logos of Havana Club and Cohiba together in an elegant combination of black and gold colours, bringing the luxury character of the expression to life. The bottle’s clean and round design is in line with the distinct shape of Havana Club’s award-winning Icónica Collection, which includes the brand’s most prestigious rums; Havana Club Selección de Maestros, Havana Club Añejo 15 Años and Havana Club Máximo Extra Añejo.

Jérôme Cottin-Bizzone, Managing Director of Havana Club International, comments: “This is a very exciting time for the ultra-premium rum category, and the launch of Havana Club Unión helps strengthen our position in the category.  Our Icónica Collection is now even more appealing, and we’re confident that consumers looking for quality extra-aged drinks with great authenticity will be drawn to Havana Club Unión”.

Asbel Morales, Maestro Ronero for Havana Club, comments: “Havana Club Unión and Cohiba cigars represent distinguished expressions from the same soil and authentic tradition; their shared origins and rich heritage make them natural partners. It was an honour to collaborate with Cigar Sommelier Fernando Fernández to create this prestige rum, which presents notes of sweet vanilla, chocolate and dried fruit flavours”.

Havana Club Unión has a 40% ABV and is a permanent addition to the brand’s Icónica Collection. The expression will be available in more than 15 countries, including Cuba, China, Peru, Germany and Mexico.

As the likelihood of us getting to try this Rum is pretty non-existent, we have included the producers official tasting notes below:

Tasting Notes:

Colour: Havana Club Unión distinguishes itself by an impressively deep amber glow as testimony to its long natural aging.

Nose: The rich aroma of the liquid balances oak and smoke with subtle tones of citrus, coconut, dried fruits and coffee.

Palate: Softly woody on the palate, Havana Club Unión is accented with sweet vanilla, chocolate and dried fruit flavours.

Finish: Rich and aromatic.

Perfect serve: Havana Club Union is best enjoyed by rum connoisseurs as a slow-sipping rum, neat or on the rocks. For the ultimate tasting experience, it is best paired with a Cohiba Siglo VI cigar.  

*End*    

The presentation looks wonderful and the pairing combination sounds like it will provide a great experience. We are big fans of Havana Club at Rum Diaries Blog and if miracles do indeed happen and we get to try this wonderful sounding Rum, and even the Rum and Cigar pairing experience, we’ll be sure to post our findings here!

© Steven James and Rum Diaries Blog 2015. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

 
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Posted by on February 26, 2015 in Press Release, Rum

 

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