Rummieclub Overproof Rum


A newcomer to the crowded marketplace has been the recently opened Rummieclub, which is Amsterdam’s newly opened rum distillery. The Rummieclub distillery is the brainchild of two people, Judith de Bie and Martijn Gerrits.

I first met Judith at the UK Rumfest in 2019 and I have been waiting eagerly for their first bottling…..but it wasn’t that easy to get to that point.

Their decision to start a rum distillery around four years ago led to one major event……it meant that they had to sell their home and move to the Bijlmer. Judith gave up her job at the City of Amsterdam and started working part-time to research all things Rum to make the dream a reality. After a few locations didn’t work out, they found a building in the east side of Amsterdam in Diemen. They decided to start a crowdfunding campaign, selling their first rum bottles to close the small financial gap that enabled them to buy their equipment. As the rental agreement had already been signed, they were obviously elated that the crowdfunding was successful. Then the wait started, the build process had a lot of delays and took far longer than anticipated. Almost a year later , and with their living room full of equipment and barrels they finally got the keys in December 2019.

Since then they have been distilling non-stop, filling barrels, honing their skills, experimenting with differing yeast strains, including some that have been homegrown.

Their website has a wealth of information and can be found here.

It includes crazy levels of detail for the processes behind their products….some of which I will utilise below.

As small and honest rum producers, Rummieclub want to be open about their production process. The rum category is one where the rules and processes differ by region and brand. Because of this, rum can be very diverse. This diversity has a downside, as a customer you don’t always know what you are buying. Rummieclub would like to be known as one of the producers that gives all the pieces of the puzzle about their rum production so that you are fully aware of what you are buying. All of this brings us onto one of their inaugural releases…..Rummieclub Overproof.

Rummieclub Overproof – 58% abv – 0g/l additives


Just look at that label! It has no bearing on the bottle contents but I am very impressed by its vibrancy.

Rummieclub Overproof undergoes an non temperature controlled 10 day fermentation in an open topped vessel. The organic molasses sourced from Paraguay was slowly added to the ferment over several days. Commercial yeast (Saccharomyces Cervisiae) was used for this initial batch. The resultant +/-8% abv wash is then distilled to 85% abv in their 500 litre Istill. An Istill affords Rummieclub a lot of control to make all of the choices that they want to make, and it can produce an array of differing distillates. It has a stainless steel boiler with a direct heater in the boiler. Rummieclub use copper waffles to extract some undesired compounds. On top of the boiler there is a packed column with a robot that opens and closes thecolumn as thay desire. It has numerous temperature probes and different valves for the heads, hearts and tails cuts, which they make based on temperature and taste. They chose this apparatus because it’s energy efficient and gives them the control and options that they were looking for.

Following distillation, the Rum is reduced using water that has been through a reverse osmosis filter to 58%. From here it has a resting period of around two months. 130 bottles of the Overproof were produced for Batch #1 and I am bottle #69 (Dudes!). Each release will see a different local street artist design the label utilising the Rummieclub colours. The label for this release was designed by Munir de Vries and it represents his vision of animals getting drunk on overripe fruits.

Just ahead of my notes, I wanted to give a little information on the level of experimentation going on at Rummieclub…..As mentioned earlier, they are experimenting with homegrown yeast and the next batch of Overproof will utilise their own yeast taken from raspberries. I asked if this would bring differing fruity notes or whether it was all about how the yeast does its job. Apparently the raspberry yeast gives an almost rotten fruit or papaya flavour. The homegrown yeast works differently to commercial dry yeast and gives different results, they are also a lot less consistent with occasionally way lower yields. Experimentation is also taking place with yeast from blueberries and mint from the garden, but the raspberry yeast is giving the best results so far. There is also a desire to experiment with dunder in the next Overproof.

With all of that said, what is it like?


Tasting Notes

Nose: Initially a light fruity vapour driven nose which warps into warm, buttered malt loaf and malted milk biscuits. Its also leaning on the creamy, almost yoghurt-y side. As it develops it becomes fruity with the sharpness of cranberries and there merest hint of caramelised pineapple. Spice, pepper and ginger grows as does the aroma of warm, almost melting plastic.

Mouth: The palate is spice led during the early exchanges with lots of black pepper and ginger juice which seem to morph into raisins, which brings some sweetness. It has one hell of a mouthfeel, very oily and chewy due to the lack of chill filtration. Molasses shows up and brings a beautiful sweet and bitter interplay that just sings. Burning car tires and warming molasses round things out with a hint of salty liquorice at the back end and maybe the merest hint of Horlicks and Maltesers.

In conclusion: Amazing to think that this is their first release such is the quality of the Rum. Its not just towing the line of the glut of unaged output from new distilleries of late. They’re not messing around. It has a unique profile that shows how they want to pursue their own direction….and their level of experimentation has me really excited to see what they can do moving forwards. I for one cannot wait to see what comes next from their unaged output, let alone their aged stuff. Makes a tasty daiquiri too. Outstanding effort!

4 / 5

© Steven James and Rum Diaries Blog 2020. 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.

The UK Rum Club x SBS Release

As a few readers may be aware, I am one of the Founders and Admins of The UK Rum Club which is a Facebook Group with around 2600 members. We focus on pure rums over spiced, flavoured or doctored products

Along with our first release due out in the next month or so which is a Chairman’s Reserve bottling in conjunction with Royal Mile Whiskies, we have recently announced a collaboration with S.B.S Single Barrel Selection

An important announcement was made on the Facebook Group and a small extract is contained below:

We are extremely happy announce that in collaboration with S.B.S and Skylark Spirits, The UK Rum Club will have a pre-Christmas charity release!

With that in mind, to allow members of The UK Rum Club to experience the wilder and geekier side of Jamaican Rum and to expand their horizons, the collaboration with S.B.S has come to fruition

We are releasing the SBS x The UK Rum Club High Ester Jamaican Rum collection of 4 200ml bottles and whats more, your purchase will benefit charity

The pack will contain 4 individual 200ml bottles, each containing high ester Rum from a different Jamaican distillery.

They will be unaged and will all be bottled at 57% abv.

You will have the chance to experience:

Worthy Park – WPE – ester level of 600-800 g/hlaa

Hampden – DOK – ester level of 1500-1600 g/hlaa

Long Pond – STC^E – ester level of 550-700 g/hlaa

New Yarmouth – NYE-WK – ester level of 1500-1600 g/hlaa

Each pack of 4 bottles will be in its own presentation box and will be a limited run of 125 units priced at £99.99 plus postage

What is perhaps most important though is that 10% of each box, thats £10 of your purchase, will be split between two charities that are in need of funding, and that have a direct connection to Steven (Rum Diaries Blog) and Wes (The Fat Rum Pirate)

The charity that we here at Rum Diaries Blog has chosen is MyAware – Fighting Myasthenia Together

The charity that Wes over at The Fat Rum Pirate has chosen is CHUF – Childrens Heart Unit Foundation

Click the link to join the UK Rum Club, to read why we have chosen these charities and if you would like to, sign up to purchase a pack and help charity in the process The UK Rum Club Facebook group link

Your support really would be appreciated

© Steven James and Rum Diaries Blog 2020. 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.

European Rum and Cocktail Online Festival 2020

*Press Release*

EUROPEAN RUM & COCKTAIL ONLINE FESTIVAL 2020

www.rumcask.com/onlinerumfestival

On Saturday 8th of August, RumCask brings you the European rum and cocktail online festival, a virtual voyage into the delicious world of rum, taking festival goers on a journey to meet some of the leading rum producers from around the globe.

As part of the festival guests will learn how to create 4 rum cocktails live from international cocktail bars, sample over 25 unique tots of rum and listen to distillers and brand owners share stories and insights into how they make their incredible products.

This is a one-off experience to enjoy from the comfort of home, whilst long-haul travel is currently restricted, tasting the true spirit of Trinidad, Barbados, Bermuda, Martinique and Guadeloupe. Distilleries to be showcased include Foursquare, Trinidad Distillers Ltd and Damoiseau.

The live cocktail sessions will start at Duke of Tokyo (Amsterdam) and Dirty Dick (Paris) then end at Montanya (Colorado, USA) and El Del Frente (Havana, Cuba).

The festival is the brainchild of rum aficionados, Indy Anand, Jaz Anand and Chet Ladwa of RumCask with over 15 years’ experience in the rum industry between them, this is a celebration of all the elements of rum culture that they love.

Each ticket entitles people to a bespoke festival pack containing rum tasters, a festival booklet and cocktail recipes to shake up live, guided by the bartenders.

Tickets are £60 each, on sale HERE and must be purchased by Wednesday 29th July in order to send out the festival packs in time. The festival is only available to people living in Europe due to time-zone restrictions and postage.

If you use the discount code UKRUMCLUB you can save £5 on the price of your ticket too!

The European Rum & Cocktail Online Festival

  • Saturday 8th of August 2020
  • 12:00 – 20:00 (BST) hosted on the Zoom video platform
  • The festival starts with greeting everyone for a welcome cocktail session live from the Duke of Tokyo cocktail bar in Amsterdam
  • Guests can then select a series of ‘rooms’ to join to learn about the different rums
  • There is an hour’s break for lunch at 1pm
  • Three rooms will run each hour for people to access at their leisure
  • There will be 30 minute breaks after each hour session to relax and refresh
  • All video sessions will be recorded for people to re-watch (or if they missed it) after the event

The Festival pack includes:

  • 25 samples of unique rums (20mls of each)
  • All of the non-perishable ingredients to make the four cocktails
  • A booklet with information on all of the rums to be sampled, instructions on how to make the cocktails and full info about the event
  • The booklet will be the official festival guide and a great reference point for people to use throughout the day (and beyond) for key information on the brands, talks, cocktails and bars.

Cocktail bars to be visited:

Duke of Tokyo – Amsterdam, Netherlands. Making the Tun-Up Punch with William George Rum

Inspired by the buzzing back streets of Tokyo’s coolest neighbourhoods, Duke of Tokyo is a Karaoke bar and cocktail bar featuring Japanese flavours, cocktails, Sake and spirits.

Montanya – Colorado, USA. Making the The American Junglebird with Damoiseau Arrangés Mango & Passion Fruit

Montanya Distillers has been elevating rum for over a decade, distilling and serving artisan cocktails at nearly 9,000 feet above sea level in the heart of the Colorado Rockies.

Dirty Dick – Paris, France. Making the Mango & Passion Fruit Bellini with Montanya Oro rum

Not far from the Moulin Rouge cabaret club lies an unexpected bar – a temple to all things tiki, created by Californian Scott Schuder. Serving an ever-changing selection of tiki cocktails both old and new.

El Del Frente – Havana, Cuba. Making the Cuban Spiced Mojito with Black Tears Cuban Spiced rum

El Del Frente is in the heart of Havana’s young and vibrant café bar culture, and the cocktail list is impressive and wonderfully eccentric. The vibe is relaxed it’s a perfect place to sit and loose a few hours of your life, leaving with a smile on your face.

*End*

Having attended their European Rum Festival it looks set to be a cracking day of events, and having had a brief insight into the Rums and further plans for the day, it’ll be one that you’d be foolish to miss!

© Steven James and Rum Diaries Blog 2020. 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.

AuRhum “Infinity” Jamaican Rum

This is another offering from those crazy Danes at AuRhum and this release is definitely a crazy one. But first, a little information.

AuRhum is a company comprising three Rum enthusiasts, Alexander Vincit, Lindy Andersen and Tommy Andersen. These three enthusiasts have known each other for a good many years and they share a passion for their Rum ‘hobby’. But why decide to become independent bottlers in a market that is becoming saturated? Varying degrees of quality and varying degrees of honesty within the existing marketplace are two reasons. The raison d’etre for these three enthusiasts is that they believe that the consumer deserves an honest approach and a good experience when they purchase a bottle. As a result their key rules are based around zero additives and zero sugar. They want the experience to be authentic, honest and more importantly, affordable without having to spend upwards of £100 on a bottle. With all of this in mind, AuRhum aim to create a range of bottlings that are either unique or that enable rarely seen distillates to be enjoyed. As if their lofty, but sensible goals weren’t enough, as both Alexander and Lindy work in the armed forces they want to assist and support both current and former colleagues who perhaps have not shared their luck. They insist that 5% of the company profits must be donated to a Veteran Charity in Denmark.

The aged “Purity” release was reviewed a short while ago and can be found here. Now that you’re back, its time to keep things short and sweet as I’m quite excited about this one.

AuRhum “Infinity” Jamaican Rum – 63% abv – 0g/l additives

The chaps at AuRhum have gone back to Jamaica for this release, and more specifically back to Worthy Park. They have kept things very simple. Distilled from estate molasses on the wonderful Forsyths double retort pot still, this distillate which bears the marque WPE possesses an ester level of up to 800 gr/laa. That’s a very high ester level in most locations, its definitely very high ester by Worthy Park standards but in Jamaica as a whole its sitting just above the middle of the range. But ethyl acetate content isn’t all that should be considered when looking at Jamaican Rum, or Rum in general. Also keep in mind that Worthy Park are doing all of this without the use of muck or dunder in their processes. You can read a little more about those processes here.

Presented at a full bore 63% abv, completely devoid of additives, chill filtration, sugar and also possessing no age whatsoever, this should be a no holds barred ride into some of Worthy Parks highest ester distillate. This is one of just 57 bottles from Batch #1.

Tasting Notes

Nose: This is a BIG one……it makes the entire house smell amazing. Huge acetone notes fill the air on initial pour…..but there’s something really comforting about it. It’s full of bright and punchy pineapple notes. Plenty of sweetness riding a wave of liquorice and that aroma that you only get when fresh pot distillate hits your hands straight from the storage tank tap and starts to warm up. That intoxicating mixture of molasses and acetone. It feels creamy with notes of natural yoghurt. Time allows you to push through into some light mashed banana and candied sweetness sitting atop pear drops, pineapple cubes and aniseed balls. The top notes are lightly floral but always have the undercurrent of brooding molasses depth. The warmth and feeling of standing next to a still in the Caribbean accompanied by liquorice, alcohol vapours and those mildly sour notes. The further you dig the more you feel something salty and savoury grow with black olives and maybe a hint of light soy sauce.

Mouth: A hot one to start with that tosses aside some initial sweetness to dish up a lot of spice. Aniseed, ginger juice, cumin black pepper and liquorice root powder. Green olive tapenade and a hint of flaked sea salt. It’s big and oily on the palate displaying amazing persistence and the ability of some of the finest negotiators to hammer its point home at all costs. The alcohol alarmingly doesn’t feel too much at 63%. There’s a mellowing of the distillate on the mid palate but the persistence remains, releasing a wave of fruity sweetness resplendent with pineapple, guava and banana skins and the liquorice midget gems that are so rarely found these days. Molasses returns on the finish with a vengeance and it carries with it a real salty coastal vibe. Green olive and salted lemon peel but with a touch of powdered sugar. It has quite a lengthy finish but it doesn’t give any more than the earlier experiences….rather it just allows them to fade, but when it has that sweet salty interplay down to a tee why does it need to.

In conclusion: Think of this as more of a transportation vessel than a Rum….I completed my notes in the garden listening to Slam FM from Bridgetown followed by Zip FM from Kingston and the aromas and tastes accompanied by the 31 degree heat put me right in the middle of a distillery with those beautiful molasses, liquorice and sour notes backed up with intense warmth. As with a lot of these Rums the nose is by far the winner when it comes to straight tasting but that’s to take nothing away from the quality of the distillate which is exemplary. I’ve paired it with tropical soda, coke and even tonic….it also works very well in small quantities in a banana old fashioned. Lovely stuff and well chosen by the chaps at AuRhum.

Man I LOVE Worthy Park.

4.5 / 5

© Steven James and Rum Diaries Blog 2020. 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.

The Inaugural Scottish Rum Festival Goes Virtual

*Press Release*

THE FIRST SCOTTISH RUM FESTIVAL GOES VIRTUAL WITH CHARITABLE SPIRIT

The inaugural Scottish Rum Festival due to launch at The Merchants’ Hall in Edinburgh this summer will now be a virtual event. Set to showcase Scotland’s nascent rum movement, the programme can now be accessed by rum lovers across the UK and beyond. The festival will also raise money for The BEN, Scotland’s drinks and hospitality charity.

The online event will be staged on Friday 24th July for trade delegates and Saturday 25th July for public ticket holders, and will present talks, tastings and unique brand experiences through a series of live-streamed sessions with Scotland’s leading rum distillers and blenders, using the festival’s social channels.

Festival tasting packs will be sent to ticket holders and will feature an expertly curated selection of rums to help connoisseurs and curious newbies alike to explore Scottish rum and support this growing sector.

The festival will feature a number of Scottish producers presenting their rums including VS Distillers, Brewdog Distilling Co., Matugga Distillers, Wester Spirit Co., Ninefold Distillery, Glasgow Distillery Co., Rumburra Scotland, Spirit of Glasgow and Deeside Distillery.

Dr Kit Caruthers, owner and head distiller at Ninefold Distillery, said: “This is a great opportunity for the burgeoning Scottish rum sector, and I am delighted to play a part in the inaugural Scottish Rum Festival. There is a growing band of producers who make rum authentically and honestly here in Scotland, and we’re looking forward to giving everyone a great rum experience.”

Public tickets are priced at £34.95 and are now available online at: ScotRumFest.com. £5 from the sale of each ticket will be donated to The BEN.

Chris Gardner, Chief Executive of The BEN, said: “It’s wonderful to see Scotland’s rum industry come together. Donations from the festival will help us to provide social, financial or emotional support to trade professionals affected by the coronavirus pandemic, for which we are very grateful.”

 

James Withers, CEO of Scotland Food and Drink, added: “Scotland’s drinks industry has a global reputation for quality, innovation and craftsmanship. We’re now entering an exciting time for the country’s growing rum scene, to be explored by consumers and producers alike. The Scottish Rum Festival will showcase the new wave of distillers and blenders that are putting Scotland firmly on the global rum map, while raising money for a vital cause.”

*End*

Further Information

The Scottish Rum Festival takes place on Friday 24th July for trade delegates (by invitation) and Saturday 25th July (12:30 – 21:30 BST) for public ticket holders. The festival programme will be announced soon and will be supported by spirits experts and educators Dave Broom and Peter Holland. The programme will also feature Mungo’s Hi Fi, a soundsystem and music production collective based in Glasgow.

A pack containing ten rum samples and a Glencairn festival tasting glass will be sent to ticket holders (UK addresses only).

Producers Attending

Matugga Distillers (Matugga Rum, Liv Rum)
Ninefold Distillery (Ninefold Pure Single Rum)
Spirit of Glasgow (Sugar House Rum)
VS Distillers (J. Gow Rum)
Wester Spirit Co. (Wester Rum)
Brewdog Distilling Co. (Five Hundred Cuts Botanical Rum)
Deeside Distillery (Devil’s Point Rum)
The Glasgow Distillery Co. (Banditti Club Rum)
Rumburra Scotland (Rumburra Orach)
Others to be confirmed

This all looks as though its lining up to be great fun

© Steven James and Rum Diaries Blog 2020. 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.

Foursquare Plenipotenziario – Single Blended Rum

So….unless you’ve been hiding under a rock you’ll know about the recent release of the Velier distributed Foursquare Plenipotenziario…You will also know all about Foursquare Rum distillery but if not, click on the link here for a round up of all things Foursquare on the site before we quickly get into things.

Now that you’re back, lets move on.

I first encountered Foursquare Plenipotenziario the day before Boutique Rumfest in London in October 2019. It was during the Foursquare Dinner at the Oxo Tower, on same evening that I also encountered Sagacity. As a group we immediately knew that something was different about this one as even though we were drinking copious amounts of Foursquare ECS 2007, which itself is a big and bold proposition, Plenipotenziario felt a little meatier and carried a little more heft. We all awaited its arrival over the coming months and sadly given that we’re in the throws of a global pandemic, release was delayed for a short while given the shut down. But it arrived in early April.

So let have a look at it.

Foursquare Plenipotenziario – Single Blended Rum – 60% abv – 0 g/l additives

So….firstly the name….Plenipotenziario. The word is from the latin plenus which means “full”, and potens which means “powerful” and it would refer to a person that has “full powers”. So it continues the now traditional naming convention for the Velier distributed offerings which started with Triptych in 2017.

Distilled in 2007 and bottled in October 2019, we know that we’re getting a Single Blended Rum, which is a blend of batch and traditional continuous distillation from one distillery. As is always the case these are blended in the barrel. The Rum has seen 12 years maturation in ex-bourbon barrels in the tropical climate of Barbados. We also get another little snippet on the front label….Heavy & Light. Much was made of this online with people concluding that it merely meant pot and column, but the rear label expands upon this. The Rum is a blend of output from the Foursquare Pot still and also of light and heavy distillates from the Foursquare traditional Coffey still. We had heard that Richard has heavier column distillate but not too much of it, so as I had not seen anyone approach the subject and being curious as I am (though lacking much understanding), I questioned Richard about these heavy column still distillates and how he obtained them.

I asked whether, as we seem to understand from places like Caroni, this heavy distillate was a result of lower rectification and as there isn’t too much of it, whether it required significant changes to the way that the Coffey still was operated. Thankfully, and as he usually does, Richard was forthcoming with an answer. The heavier distillate was obtained via lower rectification without heads / tails cuts but as the still is not set up for this, it lacked efficiency and was not as well controlled. Modifications have since been made to the column still to add flexibility and to allow control of this flexibility, and although they won’t be producing the same distillate they have more range from the column still now. All of this was inspired by the earlier steps that created the heavier column rum within Plenipotenziario.

So there we have it. A Single Blended Rum containing a marque from the column still that is rarely seen, matured in ex-bourbon barrels for 12 years in a tropical climate and retailing for 139 euros.

Tasting Notes

Nose: A little punchy straight from the pour….well we are dealing with 60% here. There’s also a note that doesn’t feel Foursquare like, something that is perhaps a little tar like and definitely more rough n ready and lacking the poise that we’re used to off the bat. A good ten minutes in the glass and it begins to give a little though. Plenty of up front woody notes as is expected with Foursquare releases. Dry pencil shavings initially melding into cedar cigar tube liners. This then clearly morphs into a wetter, more musty oak with a hint of tobacco leaf and wet cardboard. Quite spice led too with cumin seed, grainy pumpkin seed bread, freshly grated nutmeg, black pepper. There is also an underlying astringent, varnish and lacquer aspect to the nose…..perhaps a little furniture polish. There is a waxy, almost beeswax Clynelish aroma too. Working through the layers sees familiar key Foursquare notes such as vanilla, milk chocolate, raisins, light coconut and mixed citrus peel. A hint of molasses and banana bread shows up. There’s a brightness to that astringent note that conjures up sharp blackcurrants, stewed stone fruits, and dried tart cranberries. A definite cherry stone aroma with a jammy quality and an almond like perfumed note point firmly at the ex bourbon barrels in a big way. Honey and warm orange peel pop up. It really has calmed down and become a layered experience the more time that it has been given in the glass.

Mouth: It’s a big one. Very oily, very demanding…..it’s screams at you if you’re not paying attention. Plenty of wet oak straight away and although not cuttingly dry it definitely doesn’t shy away from stealing a little moisture as when the liquid slides across your tongue it leaves a wake of drying oak behind it…..but also a hint of sweetness. That astringency is also there. Spicy but not overly so…black pepper, a hint of ginger, cinnamon and nutmeg. Lots of tobacco sweetness leads into the mid palate which definitely sweetens up a little. Good quality dark chocolate with hazelnuts, walnuts and cranberry pieces. Raisins and candied mixed citrus peels…..you’d also swear that it was almost ‘gritty’ like Spanish fig cake. Dark stewed plums and apples with syrupy juice. Again all of the expected notes are there with vanilla custard plus a more savoury vanilla….warm coconut sweet bread, desiccated coconut and the merest hint of peach vapours but all of these float on that layer of cherry and almond bourbon barrel influence that is the vessel carrying the entire experience. Little pockets of honey and salty liquorice pop up every now and then as the very long finish continues the good work that has come before it and the oily nature of the rum really doesn’t want to let go. Addition of coffee at the death of the finish with slightly bitter sherry and chocolate clinging onto cedar wood and nuts.

In Conclusion: So there we have it…..a 12 year old tropically aged ex-bourbon barrel Single Blended Rum…..and it’s another cracker…..not quite my favourite of their output but with a bar set this high, we have to be picky. Blends rely on skill and knowledge to continually create new and different expressions whilst also keeping core ranges consistent. This ex-bourbon release is a big, brooding and woody affair steeped in the familiar Foursquare vibe but offering a new extension to the familiar with the use of the heavier column distillate. It’s a massively enjoyable ride where layers reveal themselves on the nose and palate and they keep developing whilst retaining complete coherence during the transition. It’s unlike other ex-bourbon releases such as 2004, 2005 and 2007. It’s also unlike the recently released Nobiliary…though they feel connected…this will be reviewed soon. With such a wealth of barrel types now at Foursquare plus the installation of their new cane crusher and distillations using cane juice, there’s plenty more to come.

4.5 / 5

© Steven James and Rum Diaries Blog 2020. 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.

Berry’s St Lucia Rum Aged 14 Years

I’ve previously looked at a couple of Berry Bros. bottlings that have been for other people, a couple of Hampdens and a Caroni….and they all hit the mark, but this will be the first of their own releases that I have looked at.

Berry Bros & Rudd are a Wine and Spirits Merchant based in London, Britain’s oldest, and they have traded from the same premises at 3 St. James Street, London since 1698. They have also branched out with offices in Japan, Singapore and Hong Kong. They have a Wine School and an exclusive fine wine and dining venue in London’s St James’s.

St Lucia you will be familiar with having seen plenty of reviews and articles on this site. They have numerous marques from four stills available and they are not afraid to use them.

The traditional Coffey two column (continuous) still at St Lucia Distillers was commissioned in 1985

John Dore 1 batch still has a 1500 litre capacity and was commissioned in 1998

John Dore 2 batch still has a 6000 litre capacity and was commissioned in 2004

Vendome  batch still has a 2000 litre capacity and was commissioned in 2003

Vendome Pot Still centre, John Dore II behind, John Dore I left

Berry’s St Lucia Aged 14 Years – 46% abv – 0 g/l additives

There have been a couple of bottlings of this Rum released, I know of an 11 year and this 14 year. From the information that I have been able to uncover, the contents of this bottle were from a 2000 distillation with bottling and release in 2014. The high likelihood is that this has seen little to no tropical maturation with most if not all of its time being spent in a cooler climate. Bottled at 46%, with unknown quantities, I do know that until the past 18-24 months this bottle was available relatively easily. This is in fact my second open bottle of this Rum. Taking a guess at the stills, with a 2000 distillation it would put only two stills in play, the Coffey traditional column and John Dore I….but without further information, we’ll have to use our nose and palate to decide if its single still or a blend.

Tasting Notes

Nose: As has become the norm now, St Lucia distillers output definitely has some key indicators coming from their stills. The aroma from the glass is confirming my assumption of the stills used. A little sweetness, vanilla and acidity initially and a lightness to the nose that brings quite prominent, almost cooling menthol notes. A whiff of wet mint to accompany a growing medicinal quality, not quite Vendome-esque……more subdued but still light sticking plasters notes, a hint of oil and the aroma of a new air filter being installed on my old diesel Peugeot 306. A little fruit fights through with overripe and fermenting pineapple,  but still carrying a cool feel to it, like the aroma of the pineapple mint growing in our garden. It becomes a bit brine led too with some light salty green olive notes, lemon oils and a little savoury edge before the lightest hint of cedar and warming peppercorn ease in. Not a huge amount of wood on the nose but it is there playing second fiddle to the rest of the olfactory display. On the nose, for me this is a blend of both aforementioned stills.

Mouth: A solid yet not oily mouthfeel……lighter than expected though, maybe the pot to column ratio is dialed down. The initial sweetness of vanilla, toffee and light icing sugar coated fermenting tropical fruit soon gives way to a growing savoury character. Quite creosote like with plenty of black olives, preserved lemons and a large dose of liquorice. The mid palate becomes a little spicier with a hint of fresh fragrant green chili, cloves and ginger. There’s an almost herbal quality too easing its way past the light woody notes. The finish, which is of a decent length is quite spicy bringing back the ginger, chili and wet wood with the merest hint of plasters and liquorice. Sweetness pops back for a fleeting moment before the return of the cooling menthol and eucalyptus leaves you with a touch of cigar box and right at the death, pineapple cube sweets.

In conclusion: I thought it good to get this review out given the large quantity of 50/50 John Dore I and Traditional column blends that seem to be hitting the market at the same abv, tropically matured but coming with less time in the barrel. This is bottle number two of this Rum that has just disappeared, with one remaining in the rum store…that one was picked up for me by Wes at Rumfest a few years ago, incidentally he reviews this rum over in his website thefatrumpirate. The two bottles, both the 14 yr, have given me plenty of easy drinking with moderate levels of complexity and high levels of enjoyment. The rum displays almost as well as some of its entirely tropically matured cousins but lacks the intensity of a little more time in the sun. That said however, if you do see a bottle, be sure to pick it up as a lot of enjoyment sits within its sleek, tall silhouette.

4 / 5

© Steven James and Rum Diaries Blog 2020. 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.

AuRhum “Purity” Jamaican Rum

Today I have a familiar Rum but from an unfamiliar independent bottler. The familiar Rum was distilled in St. Catherine (so we know where its origins lie) and the unfamiliar bottler is AuRhum….who hail from Denmark. Before we dig into the bottle information it may be prudent to set the scene of who AuRhum actually are and why they choose to do what they do.

AuRhum is a company comprising three Rum enthusiasts, Alexander Vincit, Lindy Andersen and Tommy Andersen. These three enthusiasts have known each other for a good many years and they share a passion for their Rum ‘hobby’. But why decide to become independent bottlers in a market that is becoming saturated? Varying degrees of quality and varying degrees of honesty within the existing marketplace are two reasons. The raison d’etre for these three enthusiasts is that they believe that the consumer deserves an honest approach and a good experience when they purchase a bottle. As a result their key rules are based around zero additives and zero sugar. They want the experience to be authentic, honest and more importantly, affordable without having to spend upwards of £100 on a bottle. With all of this in mind, AuRhum aim to create a range of bottlings that are either unique or that enable rarely seen distillates to be enjoyed. As if their lofty, but sensible goals weren’t enough, as both Alexander and Lindy work in the armed forces they want to assist and support both current and former colleagues who perhaps have not shared their luck. They insist that 5% of the company profits must be donated to a Veteran Charity in Denmark.

Pretty admirable stuff. But we need to shift focus to the bottle that is being assessed today….AuRhum “Purity” Jamaican Rum

AuRhum “Purity” Jamaican Rum – 57% abv – 0g/l additives

As mentioned at the beginning, we gain most of the information that we need from the bottle, with the remaining questions being asked directly. Distilled in St. Catherine, Jamaica can only mean one thing, and that is distillation at the mighty Worthy Park on their Forsyths double retort pot still. You can gain a wealth of information about the distillery and its products by clicking here. The marque information is unavailable but generally the most commonly available aged marque is WPL (Worthy Park Light – 60-119 gr/laa) although that is not confirmed. Distilled in late 2013 / early 2014, the Rum was matured for 4 years at the distillery in ex-bourbon barrels prior to being shipped to Denmark in early 2018 for a further 1 year ‘finish’ in ex-Port casks. It was bottled for AuRhum in early 2019 and is a release of 360 bottles, mine being hand numbered as 148 and it is presented at 57% abv with No Sugar, No Additives and No Chill Filtration. It is available for the equivalent of around £82 plus postage. If awards are your thing, it picked up a Gold at the 2019 Nordic Rum Fest.

Tasting Notes

Nose: Nice and punchy. Its apparent youth and associated alcohol are quite forceful initially. Fortunately they don’t stick around and dissipate rather quickly after a few minutes in the glass. Immediately it reveals the now trademark signatures of a Worthy Park offering….Big solid notes of strong, stewed black tea. This is elevated and carried on a mushy overripe banana sweetness that throws mashed up mango into the mix, with spice bun and sweet coconut milk rice. Warm blackcurrant jelly that has been recently poured over trifle sponges and is waiting to set. Heavy berry and fortified wine notes themselves bring dark chocolate, raisins, prune juice and a developing spiced characteristic. This spice driven facet to the nose is initially quite peppery with cinnamon, fiery fresh ginger and a hint of cumin. As the Rum develops in the glass, and it really does develop over time, more of that sweet rice and coconut milk begins to usher in a creamy characteristic and the once stewed black tea morphs into a more mellow and milky spiced chai offering. The merest hint of window putty makes itself known.

Mouth: Plenty of heat on the first couple of visits. The relative youth of the rum coupled with its 57% abv means that it’s one that needs a little acclimatisation. As your palate becomes accustomed to the heat, a sharply sweet and hot spiced note are the order of the day with fiery crystallised ginger and pepper balancing well with a bag of dried cranberries. Almost immediately it feels like the rum is starting to dry out but rather confusingly as soon as this feeling has washed over the tip of your tongue, a real saliva inducing sweetness bathes the sides of your mouth with tart and sweet red and black currants and a hint of gooseberry which, given the vast quantity of other Worthy Park bottlings that I’ve consumed, must be as a result of the port cask. Continuity is there from nose to mid palate with the familiar overripe banana and black tea mixing with the creamier coconut rice, vanilla rice pudding and milky chai. There’s a slice of sour cherry pie leading into the finish that does possess some real length and is heavily spiced with ginger, black pepper and a touch of ginger cake. A little dark chocolate bitterness wrapped up with tart berries and sweeter prunes ushers in a return of a spicy red wine characteristic. Maybe some raisins and a touch of soft liquorice. It becomes a little bit ‘cigar ash’ at the back end as the fruit dissipates and you do begin to feel more cask influence growing.

In Conclusion: It’s quite young, and it shows in both the heated nature of the distillate and its delivery which can feel a little like an excited puppy dog clamouring for your attention. It’s also a fiery proposition, and one where the alcohol carries some real influence throughout and as a result the transitions can feel a little jumpy, but the overarching factor remains that the base spirit is a very solid one. The finishing period in port casks has definitely added something worthwhile to the Rum rather than detracting from it. For me it certainly is an enjoyable Rum, and like that excited puppy, I’ve grown quite fond of it. More than worth a purchase.

4 / 5

© Steven James and Rum Diaries Blog 2020. 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.

Chairman’s Reserve Master’s Selection 2006 13 Years Old Exclusive to Royal Mile Whiskies

As its name would suggest, Chairman’s Reserve Master’s Selection 2006 13 Years Old Exclusive to Royal Mile Whiskies is an exclusive bottling of Chairman’s Reserve for Royal Mile Whiskies. A large amount of releases appeared on the market towards the back end of 2019 and the early part of 2020. I own quite a few and so far I have only reviewed the Whisky Exchange bottling and that review can be found here. Again, as before, I will endeavor to put some distillery information prior to looking at the Rum in question.

Saint Lucia is one of the Windward Islands. The Windward Islands are the South Eastern, generally larger Islands of the Lesser Antilles within the West Indies. They are comprised of Dominica, Martinique, Saint Lucia, Saint Vincent & the Grenadines and Grenada. I have sadly never visited, but I am more than aware of the Pitons. The Pitons are two mountainous volcanic spires, Gross Piton and Petit Piton that grace the Chairman’s Reserve labels.

St Lucia Distillers emerged from a long tradition of on site, rustic rum production that was a common feature of the West Indies sugar plantations. The molasses (a by-product of the sugar industry) was fermented and distilled into Rum which was always in high demand, despite the fluctuations in the economy of the West Indian plantations. By the late 1950’s, only two distilleries remained on Saint Lucia. One in Dennery on the East coast, established in 1931 which was the site of the Barnard family plantation and the other in the Roseau valley which was owned and operated by Geest, a Dutch banana company. The St Lucia Distillers Group was formed in 1972 when due to the rise in European sugar beet, sugar production on Saint Lucia ended forcing the Barnard family to enter into a joint venture with the Geest owned Distillery moving their operations from the Dennery Distillery to the Roseau Bay Distillery in the Roseau Valley. This is the current location of St Lucia Distillers. In 1992, the Barnard family, who had been planters and Rum distillers for over a century, purchased the Geest shares. In 1997, the Barnard family sold some of their shares to Angostura Ltd before in 2005 selling their remaining shares to Clico Barbados Holdings with third generation rum maker Laurie Barnard staying on as Managing Director. In 2012 Laurie Barnard passed away and in 2013, Mrs Margaret Monplaisir was appointed his replacement. In early 2016, Martinique-based “Groupe Bernard Hayot” (GBH) acquired Saint Lucia Distillers Group of Companies (SLD) for an undisclosed sum.

Since its inception in 1972, St Lucia Distillers have grown from producers of single label mass market Rum to producers of well-regarded Rums and Rum based products. Not surprising given their capabilities. Distillation at St Lucia Distillers takes place on one of their 4 stills…..1 continuous and 3 batch.

Their continuous distillation process is supported by their Coffey Still , a two column (continuous) which was commissioned in 1985.

Their batch distillation is supported by three stills.

John Dore 1 – This pot still distills both molasses and sugarcane juice Rums, has a 1500 litre capacity and was commissioned in 1998.

John Dore 2 – This pot still distills only molasses Rum, has a 6000 litre capacity and was commissioned in 2004.

Vendome – This pot still distills both molasses and sugarcane juice Rums, has a 2000 litre capacity and was commissioned in 2003.

With that said, lets dig in.

Chairman’s Reserve Master’s Selection 2006 13 Years Old Exclusive to Royal Mile Whiskies – 56% abv – 0g/l additives

Distilled pre-August 2006, this Rum is 100% Vendome distillate from the 2000 litre capacity Vendome Pot Still. It was matured in ex bourbon barrels for a full minimum period of 13 years at the distillery in St Lucia before bottling at 56% abv on 16th August 2019. It is without additives and the outturn was 286 bottles with the one being assessed today being number 043.

Tasting Notes

Nose: Big. Punchy. Sharp. Medicinal rules the early exchanges here and there’s no getting away from it…..(but why would you want to). I’m finishing up my tasting notes outside on a sunny afternoon, this glass is on the table three feet away from me and it’s STILL all that I can smell. It very vibrant and the air resonates with bright, stinging acetone. Fruity acidity. Sticking plasters. Menthol. Pine air freshener. The smell from your car tires when you’ve just come to a sudden halt, complete with accompanying 5ft skid mark left on the road and the aroma of someone melting plastic in the distance. A weird whiff of soapy water passes quite quickly fortunately and as we move past the medicinal qualities the nose begins to adopt far fruitier characteristics. Cherry stones. Freshly cut pineapple that’s perhaps been left a bit too long and is fermenting a little. A hint of warm, soft banana. Mixed nuts and raisins and the sharpness of cranberry sauce. Flamed Orange oils. There’s also plenty of brine and salty kalamata olives. It also begins to show its maturity with the damp, woody notes, tobacco, turmeric root and spice that form a canvas for the medicinal and fruity notes to sit atop.

Mouth: Huge, oily mouthfeel on entry. This is a dry, tannic affair initially with a lot of sharp notes. Not as much heat as anticipated. It’s also a little bit ‘hoppy’. Yes there is acidity there but it’s not too distracting or off balance though the balsamic and fruit vinegar notes do creep in and make a beeline for your salivary glands. Antiseptic. Herbal. Eucalyptus. Creosote on a summers day. Fountain pen ink. Brine. Olives. Pink peppercorns. Fruit then comes strolling through the door in the form of fermenting Pineapple. Star fruit. A little of that banana from the nose. Maybe a hint of candied citrus peels. Definitely thick cut Orange marmalade. Honey. Rising bitterness on the mid palate brings forward the oak, barrel spices and promotes the saliva inducing moisture sapping influence on your tongue. The finish, which possesses some real length is led by antiseptic, eucalyptus, caramelised sugar, Lion Ointment before the oak brings crystallised ginger, growing spice and herbal notes. You’re left with an interplay of set honey and eucalyptus for a good while after you’ve taken your last sip. Muscavado sugar aromas sit with in the empty glass.

In Conclusion: Where the the Whisky Exchange release displayed the art of blending two similar, yet different heavy pot distillates, this Royal Mike Whiskies release is a balls out, take me as I am single still expression that doesn’t care for delicate floral nuances or popularity contests. It’s pure, unabashed medicinal glory brings with it a solid development from nose to palate and heaps of fruit and honey. When you push past the initial notes you’ll uncover a rum that plays sweet off perfectly against dry and they both bring the fight to the creeping sharpness. It’s very good.

4.5 / 5

© Steven James and Rum Diaries Blog 2020. 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.

Rum Exchange Barbados (Foursquare) 2009

We see ourselves with another Rum Exchange bottling. I recently looked at their Belize offering which you can find here……but again, a little about Rum Exchange. Rum Exchange is Facebook Group that was created by Andreas Isopp to provide a platform for bottle and samples trading, but much more than that, it is also a company that was set up to facilitate the introduction and selling of Rums that not considered ‘mass market’. They take complete control of the import, trade and distribution of these brands and products. They provide a link between producers, retailers and consumers. I first covered their Rum Exchange Jamaica Trelawny back in August, which was release #001 for them. This Rum Exchange Barbados 2009 from Foursquare Distillery is release #005 for them. I’d delve into a little information about Foursquare but a quick search in the box at the head of the page will uncover all that you need to know. So we’ll go straight into it.

Rum Exchange Barbados (Foursquare) 2009 – 59% abv – Single Blended Rum – 0 g/l additives


Distilled in February 2009 at Foursquare Rum Distillery in Barbados this Rum Exchange Barbados (Foursquare) 2009 Single Blended Rum, a blend of batch and continuous distillates matured together in ex bourbon saw a full 9 years maturation at the distillery in a tropical climate prior to shipping over to Europe where it saw a further 2 years continental maturation. It has been bottled at 59% and there is no sweetening added and no colouring either. But what is it like and does it offer anything different to what we’ve seen before?

Tasting Notes

Nose: Needs a decent amount of time in the glass as it displays in quite a muted way initially with alcohol vapours being quite forward, heavy oak and not much else to start with. Time and a little warmth bring a more rounded approach to what is still quite heavy oak with a touch of wood shavings, burnt paper edges and something new to me in a Foursquare offering…..a touch of sandalwood. It also brings a little cedar wood cigar tube insert too. It then falls back in line and slips straight into the usual suspects that we’d expect with milky, freshly cut and also desiccated coconut sitting alongside milk chocolate and vanilla. Mixed dried tropical fruit and raisins. There’s also a lightly oaked white wine note sitting on top of the aromas. Mildly nutty and spicy at the back end, it still harbours quite a bit of alcohol on the nose. With water and time (probably taking it down to around 55% abv) the initial blast of alcohol is calmed somewhat and this lays the blanketing oak down a little and this in turn opens up the sweetness with some marshmallow and Madeira cake. The oak remains but it is far more pleasurable, almost floral and enveloping rather than heated as the approach displayed initially.

Mouth: Quite heated initially but that soon gives way. Wood wood wood. Not as big on the palate as I was expecting from a mouthfeel point of view. Heavily drying and carrying some banana milkshake….surprisingly and a first for me in a Foursquare. Grain whisky candyfloss sweetness brings a touch of honeycomb and milk chocolate…..Crunchie Bars. Coconut is present and accounted for as are raisins and a hint of dried peach. Vanilla buttercream on a homemade sponge cake. A strong bite of pepper on the mid palate brings more barrel influence and allows the spice to dominate with jeera, ginger and pepper sitting on top of a warming wet wood. The finish, which is of a decent length ushers in the banana and coconut which leads into very drying and spicy oak and all of the heat that it brings. Pencil shavings and cocoa powder lead into those raisin notes and peach vapours on the back end. With water its very much a more relaxed version of the full abv glass of Rum but with a more profound peach influence running through the mouthful from start to finish.

In conclusion: It offers something very familiar and akin to a lot of other releases…..but then the banana and sandalwood usher in new experiences to the familiar. They lift it into slightly new territory for a Foursquare bottling and this is to be welcomed. I find that the abv, or at least how the distillate is dealing with the abv doesn’t help it initially but time (and maybe a drop or two of water) is your friend. It can become a little bitter on the finish with water added but there’s a simple solution to that…..keep drinking. All in all, its good juice and to be honest its a bit of a steal at less than 80 Euros. It almost feels like a higher abv Foursquare 1998….just saying.

Again, not quite a 4.5 for me but its pretty darn close. 

4 / 5

© Steven James and Rum Diaries Blog 2020. 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.