Duncan Taylor Single Cask Rum – St Lucia 2002 – Cask 5

Duncan Taylor are an independent bottler of (mainly) whisky, and in their own words:

“Duncan Taylor & Company has ownership of one of the largest privately-held collections of rare scotch whisky casks. The company has been “laying down” casks from premium Scottish distilleries for decades and has, in recent years, made its branded products available to whisky connoisseurs throughout the World.

Duncan Taylor has its origins in Glasgow where the company was initially a merchant and broker of Scotch Whisky casks within the Industry. Devotion to the principle of providing only the finest casks to be filled at Scotland’s leading distilleries has been a key feature of the company’s history and this tradition of building an outstanding portfolio of only the finest scotch whiskies is being maintained to this day by the current owners.

When the company moved its headquarters to the North East of Scotland, close to Speyside – Scotland’s largest whisky producing region – it also took the decision to focus on the production and marketing of its own brands and to cease the “brokering” of whisky in cask form to Distillery companies and Independent bottlers.”

They are also celebrating 80 years of business, being founded in 1938.

Duncan Taylor bottle many Rums, mainly at cask strength or close to cask strength. Having whisky as their origin they do not chill filter and they bottle with natural colour. Now I have numerous bottlings from Duncan Taylor spanning Jamaica, St Lucia, Guyana and Fiji. I also have one of their own Caribbean Blends. Up for review today though is one of their St Lucia offerings.

Duncan Taylor Single Cask Rum – St Lucia 2002 – Cask 5 – 52.6% abv

You can have a read of my previous writings on products from St Lucia Distillers here, here, here, here, here, here and here. Phew. Now you’ll be fully versed with St Lucia Distillers, we can continue. As the label states, this Rum was distilled in September 2002 and bottled in September 2013 giving it 11 years of (assumed) Continental age. Bottled entirely from Cask No 5 which yielded 242 bottles, this has been bottled at 52.6% which I can only assume is cask strength. Though others have questioned bottle yield with assumed angel share and assumed barrel size to potentially arrive at a different number insinuating that it may not be cask strength. I personally can’t say I’m too bothered to dig into that. Of note is the fact that this Rum is Pot distilled. Now St Lucia Distillers have 3 Pot Stills, the John Dore I, John Dore II and Vendome. Given the date of distillation of 2002, that would point towards the John Dore I still as it is the only one that was commissioned at that point. It is also the smallest of their batch stills with a capacity of 1500 litres.

John Dore I on the left

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

Tasting Notes

Glass: The Rum displays as a dark straw gold  in the glass. Heavy. Medicinal pot still. A little diesel and a dose of creosote. All the good stuff. Sticking plasters and antiseptic cream. A hint of menthol and mint. Quite grassy too. Rubber and acetone back up the medicinal quality of the nose and time in the glass allows the merest hint of savoury vanilla and sticky grilled pineapple. Citrus oil. Whiffs of sweet smoke. It has quite a fresh and nuanced nose that gives more and more over time like the merest hint of barrel influence. A brine and salty quality is ever-present and is rounded out with a hint of powdery icing sugar. A few drops of water and half an hour in the glass adds enamel paint and sugarcane.

Mouth: Very heated entry with the smallest and short-lived hint of sweetness in the form of floral wildflower honey before the dryness shoulder barges its way in. Mint. Creosote. Petrol. Oily but not viscous. A thinner mouthfeel than expected but it does cling on, mainly in the vapours. Almond brittle. No really influential barrel notes can be picked up through the peppery heat. Liquorice. Olives and salty feta cheese. If its possible for Rum to morph into a molasses based offering from Guadeloupe mid-palate, this one does. Bringing with it pickle vinegar and ginger puree. A few drops of water push the sweeter elements to the fore with chocolate, dialed down brine. Less mint. More menthol.

Quite a long finish starts out relatively sweetly with the sugary minty residue from the bottom of a poorly made mojito and wildflower honey but again this dries to leave a grassy sugarcane and mild vanilla. Maybe some almonds. The medicinal pot still note announces itself again bringing to mind any number of Rockley ‘style’ Rums…..but for me never hitting the flavourful heights of them.

It is St Lucian Pot Still Rum at its most identifiable from first nosing. It is everything that I like about St Lucian Pot Still Rum. I would love to see more barrel influence that would come with tropical age and although it’s probably completely off the table given the new owners, a release of cask strength tropically aged individual still offerings from St Lucia Distillers would be welcomed with open arms and wallets by the geeky Rum crowd. Its good, almost very good, but it just lacks that light and shade that I think tropical age would offer.

3.5 / 5

© Steven James and Rum Diaries Blog 2018. 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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Habitation Velier Foursquare 2013 – Pure Single Rum

Whats that you say? Another Foursquare Rum review…..another piece of the jigsaw. This time its a follow-up to its rarer and younger relative the Habitation Velier Foursquare 2015 Pure Single Rum.

You can read about that Rum here…..and just do a search for Foursquare in the search box to find out plenty more about the distillery and its Rums.

Forsyths Twin Retort Pot Still

This Rum was distilled at Foursquare on their twin retort Forsyths (with added Green Engineering whistles and bells) pot still and then matured for 2 years in ex-cognac barrels. As is usual with the Habitation Velier bottles, the information on there is amazingly comprehensive as we’ve been informed that the loss to evaporation in that 2 year period has been >15%, that the rum has not been chill filtered, is natural colour and is released at barrel proof with no dilution. Obviously, it is sugar-free.

Habitation Velier Foursquare 2013 – Pure Single Rum – 64% abv

Habitation Velier Foursquare 2013

Tasting Notes

Glass: The Rum is a pale gold apple juice in colour. Initially there is quite a bit of white pepper. It’s very punchy and up front….its definitely not shy. Immediately I get Rhubarb and Ginger crumble. Oaty and nutty aromas. Mild olives and salty brine. Preserved lemons and a hint of acetone. There is surprisingly not a huge alcohol attack, just a heavy delivery of aromas. Lotus biscuits, vanilla. The Rum is full and very oily….maybe even waxy. A hint of raisins and dried guava pieces. Doing my usual blowing into the glass reveals a beautiful marzipan quality to the vapour. This has only been matured for two years remember…..crazy stuff.

Mouth: A powerful, oily entry wrapped in warmth and sweetness. It is initially quite biting and that brings black pepper and salted liquorice…..maybe even a hint of liquorice root. A little bitterness but some real grip on the tongue, quite a fruity and grassy mid-palate. That oily citrus returns to tease your saliva glands before the anticipated brine and olives bathe your entire mouth. It takes on a savoury quality that sits at the back of your throat with a vegetal note before the vapours give way to peach and dried tropical fruit. The shortish finish is salty sweet caramel, liquorice and even has a mild amount of smoke. Very enjoyable.

After the initial punch you have to keep reminding yourself that this Rum is so young (though with tropical age probably hitting 5 years if it were a whisky) and at such a high abv as once acclimatised it’s even more approachable. It brings the sweetness of a young well crafted Rum, the weight that you expect from batch distillation and the level of flavour that a Rum of this maturity just shouldn’t have…..a nod perhaps to the choice of ex-cognac barrels. Quality french oak used not to gain anything from that famous cognac heritage, but to gain all from the quality of wood. Punchy? Yes. Powerful? Of Course. Approachable? Surprisingly so. Flavourful? Like you wouldn’t believe. Just the remaining taste in my mouth is taking me back to the aromas around the still and that tap that was turned to allow us to experience freshly distilled Rum at Foursquare. I would love to experience this Rum with a few more years on it as it has world domination stamped all over it. Another hit……like we expected anything else.

4.5 / 5

An example of Pure Single Rum that can trade punches with some tasty Jamaicans. Buy this while you can as there is still availability…even in the UK. £85 for a two-year old Rum? It’s so much more than the sum of its years….it offers development, aroma and flavour that some can spend a lifetime failing to achieve. Judge it on its merits and pick it up. It warrants your attention.

© Steven James and Rum Diaries Blog 2018. 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.

West Indies Rum & Cane Merchants – Asia Pacific XO

A relatively new one to me, I happened upon a series of releases from West Indies Rum & Cane Merchants on one of my usual online Rum haunts. Intrigued first by the unusual bottle shape, I spotted their French Overseas XO which blends distillates from both Martinique and Réunion….unfortunately this was sold out. I then happened upon the Asia-Pacific XO which blends Rums from Indonesia and Fiji. When I heard Indonesia I immediately thought Arrack! Intrigued. Then with Fiji I’m immediately drawn to the pot still out put of South Pacific Distillery which can be pungent as hell….and all the more enjoyable for it. I immediately added it to my collection. Only upon tasting the Rum did I request information, and the website seems to be the best location although that is severely lacking.

The website says:

“Asia-Pacific XO Rum is a blend of rum produced in Indonesia & Fiji, crafted from molasses and distilled using column stills then aged in ex-bourbon casks. A very limited release of 2,000 bottles worldwide”

There is mention of Indonesian Rum which I have assumed to be Arrack which is a sugarcane (molasses) distillate that is fermented with red rice cake but of course I could be wrong. I’ve found information online about the Indonesian component being only from molasses and distilled on a direct fired tin still prior to maturation / resting in large vats made of Jati (Teak) wood. There is also mention of column stills…..South Pacific Distillery (owned by Coca-Cola) operates two pot stills and a 3 column continuous still for Rum production along with a 4 column continuous still for the production of neutral spirits. I’d assume that this has been blended to order from E&A Scheer so hopefully there may be other information available out there.

Not much else exists information wise so we’ll go straight into it….the information that I do have tells me that it is all natural colour and does not have additions….I’ve tasted nothing here that would tell me otherwise.

West Indies Rum & Cane Merchants – Asia-Pacific XO – 43% abv

Tasting Notes

Glass: Reluctant is the key word here. You need a lot of patience to uncover anything. The Rum is quite sharp and noses like a young whisky. Powdered sugar sweetness. It becomes quite earthy. Wet cardboard. A light rosemary herbal note. Light olive and salty brine. White pepper. A very fresh alcohol nose. I’d be surprised if there is anything older than 3 to 5 years in here and with continental age. Not a bad thing, just lacking that something. Freshly cut green peppers and firelighters round things out.

Mouth: This is much better than the nose. Quite a ‘full’ mouth-feel. Sweetness leads with a very mild fruity guava and banana, though this is very much a savoury rum. It dries (or should that be dies) relatively quickly and is very sulphury. Soft liquorice. Brine. Black olives. A freshly opened bag of charcoal. If this were a whisky it’d be deemed not ready. The finish is short and confused. All of the palate disappears and leaves alcohol, freshly struck matches and pepper. No obvious oak influence of note. The empty glass aroma is tutti-frutti sweets.

I really wanted to enjoy this Rum….and for brief moments I do. On paper this should be an exciting proposition but it’s so unfocused, haphazard and pulling in entirely opposite directions that it just falls apart. I feel as though the components are of good quality but they have been used before they’re ready. Given more maturation this could be a real winner. It’s just very reluctant to shine. Not bad, just a little boring at the moment.

2 / 5

© Steven James and Rum Diaries Blog 2018. 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

Don Q Signature Release Single Barrel 2007

I’ve written about the core Don Q range including the Single Barrel 2005 but minus the recent Spiced addition (which I still need to grab) previously and you can refresh yourselves  by clicking here if you wish.

Now the Don Q stand at the 2017 UK RumFest gave us a little insight into two great things…Firstly the Rum that I’ll be looking at today…Don Q Single Barrel 2007….and the quite frankly mind-blowing Don Q Double Aged Vermouth Cask Finish which is a 5 to 8-year-old Rum finished for 4 to 6 weeks in 600 litre Mancino Vecchio Vermouth casks and its pretty crazy stuff with the fact that it is a multi-column distillate playing in its favour. This will be released in the UK hopefully before summer.

Alexx kindly displaying the Vermouth Cask – UK RumFest 2017

Don Q Signature Release Single Barrel 2007 – 40% abv

This is very similar in principle to the Single Barrel 2005. The explanation behind use of the ‘single barrel’ term is that all of the Rum in this limited release was from the same 2007 distillation which would then be split between the pre-requisite number of ‘similar’ barrels to carry the volume. Each barrel would then bottled individually so rather than each bottle containing the vatted blend of all barrels from the 2007 distillation, technically each barrel has its own series of bottles. There is again no way to know which barrel the bottle that you have is from. Mine is bottle 47, 823….so not too limited. Bottled in 2016 makes this a 9-year-old Rum. The same distillation process is employed as the majority of the range but this time there is a component from the Vendome Single Copper Column (taken off the still at 75%) and given the discussions recently regarding congener levels, potentially quite high in congeners. It is again bottled at 40%.

Multi-column set up and Vendome Single Column at Destilería Serrallés

Tasting Notes

For reference I carried out the tasting process with a glass of 2005….it quickly became apparent that this was a different animal and the 2005 as not my reference…

Glass: Immediately different to the nose on the 2005. The 2007 feels a lot heavier. It’s actually, as far as column rum goes, quite the bruiser. A lot of heavy astringent oak up front. The light whiff of freshly burnt wood. A hint of tropical fruit is carried on the vanilla notes, though the vanilla notes are subdued by a little sulphury note. There is even a slight unleaded petrol aroma to the nose. This all gives way to powdery cocoa and coconut chips along with a very obvious hazelnut. I’m not aware of the ratio of single column to multi column in the Rum but its clear that the single column has a real influence….and its a good move.

Mouth: Lip-smacking entry. Peppery and dry. The oak has real teeth and it shows them straight away. This gives way to a light, floral sweetness followed up by burnt brown sugar. The mid-palate is all drying oak and spice. Nutmeg, cloves and an ‘earthy’ turmeric root. It has the pepper and spice of a rye whiskey. There is also a slight soapy note. The medium length finish brings a spicy, throat tingling heavy oak, dark stone fruit and freshly cut vanilla pods. Right at the end there are poached pears studded with cloves.

4.5 / 5

This is clearly a step up in experimentation from the 2005 and is all the better for it…though the 2005 was no slouch. This even surpasses the Gran Anejo for me which was my previous benchmark…..its a real treat. Maybe a touch higher abv would be welcome….a bump up to 43 or 46% for a special release would be ideal. That said, this is £35 a bottle and very well priced for the enjoyment within.

© Steven James and Rum Diaries Blog 2018. 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 Principia Single Blended Rum – Early Thoughts

Now I’ve not been fortunate enough to obtain a bottle of Principia yet…..I do however have a generous friend that visited an even more generous distillery owner in late December and I now have about 25-30ml of Principia to bring you my initial thoughts. We were fortunate enough to first try Principia when we visited Foursquare Distillery in March 2017 and were instantly blown away. We then had another chance to try it over two days at the UK RumFest in October 2017 and were further impressed. Now it has been bottled and I assume shipped over to Velier in Italy, we can hopefully look to obtain a few of the available 5400 bottles.

Principia Sample – Foursquare Distillery, March 2017

Foursquare Principia Single Blended Rum – 62% abv

Luca and Richard…You can clearly see the amazement in Luca’s eyes – UK RumFest 2017

Principia is another result of Foursquares ‘double maturation’. It is a Single Blended Rum that has seen 3 years in ex-bourbon barrels and then 6 years in very old Oloroso barrels. No ‘finishes’ here. It’s quite standard for Foursquare to use Oloroso barrels but its their double maturation technique and the length of time that they are left to mature in those differing barrels that Foursquare do so well. It’s all just so well judged and must have taken a hell of a lot of foresight given the list of upcoming releases from the distillery. So without further ado…..

Tasting Notes

Glass: The colour is dark burnt amber. Oily citrus bursts out of the glass. A very apparent oak. Pencil shavings. Spice and black pepper. The oak is the backbone dragging with it deep dark stone fruit. As noted on my very first tasting back in March 2017, this is very full but so soft and approachable. A bag of mixed fruit and hazelnuts. Burnt toffee and the mildest hint of milk chocolate.

Mouth: It sings on initial entry. Its all that you want it to be. A classically crafted Foursquare sweetness gently wraps itself around your tongue bringing with it its robust but surprisingly soft sherried wood. Don’t think sherry as in the massive taste of sherry….its no hybrid abomination…far from it. Very old Oloroso barrels have been used and its the seasoned quality of the wood that is being sought, not necessarily heavy sherry influence. A jar of homemade blackberry and raspberry jam and the tartness of Ikea Lingonberry preserve. It has real grip as the oak begins to dominate the mid-palate….but its never aggressive…in fact quite the opposite. Its moisture sapping yet fruity and the alcohol is so well-integrated in the grand scheme of things that you would never guess this was 62%…2006 shows its heft way more than this. Tannic and peppery with plums, dried prunes and hazelnuts. It has a persistent oak led finish that grows in heat and dryness. Dried fruit and nuts abound. Even the empty glass is a delight to smell.

To be revisited, initial impression score………..

Yep….Its maybe the best, most complete Single Blended Rum that I’ve tried to date…though I think that Destino may offer up some resistance.

To be honest, Richard has taken Single Blended Rum production and innovation to a point now where he’s only competing with himself. It’s a competition between Foursquare Distillery releases to see which can be the best one…..and that changes with every subsequent raising of the bar. For now, that mantle falls to Principia…its the real deal.

© Steven James and Rum Diaries Blog 2018. 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

Worthy Park Estate Signature Range

“How the hell has it taken me so long to write something about Worthy Park” is what I asked myself when I looked at the collection of Rums from the distillery that I have on the shelves. Ever present at Rum Festivals globally since around 2015, which is incidentally where I first met Zan Kong and Gordon Clarke. Boutique Rumfest London in 2015. It’s also where I got my first taste of Rum-Bar Gold, Overproof and their amazing Rum Cream. That was their ‘core range’ at the time and kind of has been for a while. Teased with development samples both at home and at subsequent Rum Festivals, we finally got to see what Worthy Park had been working on behind the scenes at last years UK RumFest. But before we get into this……maybe a little background on Worthy Park and their history.

A Brief History of the Worthy Park Estate

The Worthy Park Estate is located at the geographical centre of Jamaica in the Parish of St. Catherine which is in a valley known as Vale of Lluidas (previously it sat in the Parish of St. Thomas but this was later folded into St. Catherine)

Founded in 1670, the Worthy Park Estate was gifted to Lieutenant Francis Price for his services to Oliver Cromwell during the English invasion and capture of the island of Jamaica from the Spanish in 1655. Since 1670, Worthy Park Estate has only been owned by three families. The Clarke Family have owned the Estate for 100 years. Henry Clarke emigrated to Jamaica in 1846 aged just 18 years old. He became an Anglican Minister and founded the Westmoreland Building Society which is now known as the Jamaican National Building Society. Henry was Father to five sons, one of which was Frederick Clarke.

Frederick Clarke

Frederick (current owner Gordon Clarke’s Great Grandfather) purchased the Worthy Park Estate from J.V Calder in 1918 for £44,000. During his period of ownership he took production levels from 250 tonnes p/a to at its peak 1800 tonnes p/a at the time of his death in 1932. Upon his death his three sons, Clement, Owen and George took over the running of the estate. The company has continued to be operated by successive generations of the Clarke and McConnell families who are all descendants of Frederick Clarke’s children. They have seen that continual re-investment has been made in the estate, expanding cane production and improving the efficiency of the sugar factory.

Commercial cultivation of sugarcane began in 1720 and has continued unabated to this day. Rum production at Worthy Park has been recorded from as early as 1741, which makes it the oldest producer still in existence in Jamaica.

Post World War 2 there was an over-supply of Jamaican Rum in the marketplace and as you would imagine, this drove prices down. Because of this reduced value, the Spirits Pool of Jamaica met with the islands distillers and between them an agreement was made to stop Rum production at the facility in the 1960’s. So, some 40 years after it was last in operation, in 2004 a decision was made by Gordon Clarke to begin Worthy Park Rum production again. Rather than attempting to attach the defibrillator and revive the abandoned distillery set-up, Gordon took on the decision to build a modern facility which would have the capability to produce a wide range of marques. Upon their re-entry to the Rum market in 2005, the decision was made to begin selling bulk rum to brokers who would then sell to bottlers. This would give a steady income whilst allowing Worthy Park to focus on building the Worthy Park brand. Rum-Bar White Overproof was the first product to be unleashed upon the Jamaican market. This was then followed by Rum-Bar Gold and Rum Cream. Having credibility at home was a key driver in delaying the presentation of Worthy Park Rums to the masses.

Copyright Nikos Arvanitis – Rum Traveller

Cane, Yeast, Fermentation and Production

Production wise, Worthy Park uses four sites. They own the Worthy Park and Enfield sites, lease Caymanas from the Jamaican Government and lease Tulloch from a private farmer. The main operations which include the Distillery, Sugar Factory and Bottling Facility are all on the main Worthy Park Estate site with the three other locations being solely used for sugarcane cultivation which encourages efficiency and the consolidation of the operational side allows for reduced logistical costs.

Copyright Nikos Arvanitis – Rum Traveller

Worthy Park have in excess of 20 varieties of sugarcane that are harvested with the majority of the fields being dedicated to 3 varieties. They also utilise 3 different yeasts within their fermentation. An activated dry yeast, an isolated proprietary yeast ( taken from one of their sugarcane varieties) and a wild yeast. This wild yeast is cultivated in 4 american white oak pre-fermentation vats. This yeast is developed in a 3 month process which involves molasses, crushed cane stalks, cane juice and ‘special’ ingredients. The yeast is then allowed to develop on its own in these open tanks which are devoid of any temperature control. Worthy Park have 6 fermentation tanks, of which 4 are temperature controlled via a heat exchanger in order to create the ideal temperature for fermentation. The 2 non-temperature controlled tanks are dedicated to the wild yeast fermentation for their high ester distillate and this is a process that can last for between 2 to 3 weeks. So, these various yeast strains and fermentation methods allow Worthy Park to produce a varying number of marques that each has its own code based upon ester count with the most commonly aged marque being WPL.

WPEL – <60 gr/laa

WPL – 60-119 gr/laa

WPM- 120-239 gr/laa

WPH – 240-360 gr/laa

WPE – Up to 800 gr/laa

You’ll note that these levels have been indicated on some of the Habitation Velier bottlings and in certain instances (the 2006) the marque was used on the bottle (WPM)

Production takes place on a Forsyths Double Retort Pot Still…..and what a magnificent beast it is.

I would personally say that bulk Rum sales have mostly been a blessing for Worthy Park. Without releases by bottlers such as Mezan, Kill Devil, Bristol Spirits, Habitation Velier, Kintra, Cadenheads, Ultimatum and Compagnie des Indes the Worthy Park name would not be as well-known as it is. But for every good and honest representation of a very well produced and honest product, there are some that were allowed to use the name that really didn’t treat it with the respect that it deserved….and I’m specifically looking at the Single Cane Estate Worthy Park which was unfortunately released with ‘additions’ by the brand owner Bacardi. This is the downside of bulk rum sales…..you have no controls over what people do and how they present your Rum. A double-edged sword really as additions are the last thing that a pure single rum producer such as Worthy Park would consider.

Anyhow, let’s get back into what we’re here for……the Rum.

Worthy Park Estate Signature Range

We had been waiting a while for Worthy Park to release their own product with the Worthy Park name proudly up front and centre of the bottle. Now we know what they have been busy working on. At the UK Rumfest in 2017 we were lucky enough to try the two main releases that will see their way into the UK Rum market….and also one that wont…but thats why we order online. At the date of publication, none of the Rums are UK available but if you look hard enough they are available online from elsewhere *cough* France *cough*. Within the range there are two cask strength cask finished Rums and one without additional finishing and presented at a more approachable abv. The bottles are heavy, curved, tapered wide shouldered things of beauty with wooden topped synthetic cork closures and its so good to see Worthy Park Estate so prominent on the bottle. It’s almost reflective of a puffed out chest bursting with pride. So without further ado…..

Worthy Park Single Estate Reserve – 45% abv

The Worthy Park Single Estate Reserve is a blend of Rums tropically aged between 6 and 10 years. It is 100% WPL Marque and is aged in ex-bourbon American white oak . It has added caramel colour for batch consistency given that it is the mainstay in the range but it is not chill filtered. It obviously has no other additions. Pure Single Rum. This Rum will see a UK release.

Tasting Notes

Glass: The Rum is a vibrant gold in the glass and is immediately identifiable as Worthy Park. Banana. Spice Bun. Savoury brine and Olives. Time and a little blow into the glass gives freshly cut fennel. Heavy molasses. Whiffs of English Breakfast Tea. Baking apples filled with mincemeat. Bonfire Toffee. Rich Vanilla and an oily citrus. All rounded out with a pleasing acetone note. Glorious.

Mouth: A beautifully sweet entry is accompanied by a peppery bite. That trademark overripe banana is there along with a little funk. Tropical fruit like Guava and Mango. Brine and salty liquorice by the boat load. A little sticky buttered Soreen malt loaf is a very enticing addition. Nutmeg and Allspice chime in. There is a growing heat and peppery kick. Quite a lot of really pleasant heat on the mid palate as the oak begins to take hold and dry things out. It is nice and oily. Quite chewy. Pancakes with mashed banana and golden syrup with a little vegetal bite too. Sticky dates and treacle toffee. The medium length finish is all oak and black pepper initially with just a trace of sweetness. Salty brine and raisins develop and though I don’t say this a lot about Jamaican rum….there is a leathery and almost tobacco quality in the finish. Burnt cigar leaves and Malt loaf round things out. An amazingly pleasurable experience that has totally been worth the wait. The abv probably sits about right too.

Worthy Park Single Cask Selection Series #1 –  Marsala Finish – 60% abv

Worthy Park Single Cask Selection Series #1 – Marsala Finish is again 100% WPL Marque but this time tropically aged for 4 years in ex-bourbon American white oak. It is then shipped (undiluted and unblended) to their partners in Denmark. The Rum is then put into ‘dry’ Marsala casks that were shipped with some liquid in them prior to being emptied and checked for leaks before the Rum was added. No caramel colour and it is not chill filtered. Pure Single Rum. This Rum will not see a UK release.

Tasting Notes

Glass: A slightly darker gold in the glass, the nose is quite astringent up front. The alcohol really shows itself and needs a few minutes to disperse. Prunes. Apricots. Blackberries. Raisins. Quite an apparent oak and a fair bit of smoke. Caramelised BBQ banana and fudge. A pomegranate molasses sourness. Clearly pungent pot still with the brine and saltiness that it brings but this is subdued. It is still unmistakably Worthy Park but with another layer.

Mouth: There is an initial astringent and peppery bite with moisture sapping oak that gives way to a growing sweetness. Overripe banana. Apricots. Blackberries. Red currant jelly. Not quite as oily and all-encompassing as the Reserve. There is some real heat in the mid-palate as the astringent oak makes a welcome reappearance. It’s quite tannic and a little reminiscent of hedgerow fruits. There is a sweet and sour interplay on the sides of my tongue with the sweetness of woody berries being offset by sour tamarind. It invites further sips. The medium length finish is initially led by the alcohol vapours. Once the heat that they bring subsides you are left with a warm, tannic and peppery oak that calmly drifts into berries and a hint of red liquorice. The cask finish is really well-integrated, but I can’t help but wonder what more time would’ve done.

Worthy Park Single Cask Selection Series #2 –  Oloroso Finish – 59% abv

Worthy Park Single Cask Selection Series #2 – Oloroso Finish is again 100% WPL Marque but this time tropically aged for 4 years in ex-bourbon American white oak. It is then shipped (undiluted and unblended) to their partners in Denmark. The Rum is then put into ‘dry’ Oloroso casks that were shipped with some liquid in them prior to being emptied and checked for leaks before the Rum was added. No caramel colour and it is not chill filtered. Pure Single Rum. This Rum will see a UK release.

Tasting Notes

Glass: The Rum is a darkish straw gold in the glass and there is a huge dollop of molasses up front backed up with creamy Caramac bar. A hint of mashed banana and caramelised brown sugar. Rhubarb. There are developing savoury notes with brine and black olives and it appears to be quite salty and reminiscent of crumbled Oxo cubes. It is also a little rubbery and sulphury on the nose……like someone is lighting matches in the next room whilst a car is doing burnouts outside an open window. A growing white pepper and nutty character develops before leaving you with date and walnut cake.

Mouth: This has by far the hottest entry of the three. It opens with quite a distracting heat which gives way to a freshly opened bag of dried raisins and mixed peel. Plump ripe greengages. A really apparent powdery white pepper and burnt paper. Speculoos spread. It has a really astringent mid-palate resplendent with white pepper and a grating of fresh nutmeg atop an egg custard. Hidden within the vapours that play at the back of your throat is a block of pipe tobacco similar to the one that my Grandad used to shred and cut with his penknife. Tannin’s aplenty lead what is the longest and most pleasing finish of all three. Its simplicity and enjoyment at its best. Peppery oak and a real heat are carried through to a tobacco and nut laden finish. If I had to add anything, it would be that I think the Rum needs longer in the Oloroso barrels. It’s almost like a layer on top of the Rum and even though its seen the same time in the barrel as the Marsala, it’s not as well-integrated.

So there we go. The new range has been worth the wait. What makes writing about the Rums from Worthy Park even more enjoyable is that having met Gordon once and Zan numerous times, they’re such nice people that you cant help but wish them every success. If this is their first run at a signature range worthy of the Worthy Park Estate name, the future looks very bright.

I’ve maybe copped out a little with scoring the Marsala and Reserve equally. In my own mind I know that the Reserve is the better product. It’s an amazing representation of what for me Worthy Park is, but with so much more depth than we’ve seen in their own releases thus far. But I was and am so taken with the Marsala Cask with its extra abv and all that it offered, I struggled with the score for a while.

Huge thanks to Nikos Arvanitis and Zan Kong for their help compiling this article.

I hope to one day bring you first hand experience of visiting the distillery……but in the meantime if you would like to read more about Worthy Park and see a few images of the things mentioned above, click on this link.

If you would like to really get deep into the history of Worthy Park then I would suggest purchasing A Jamaican Plantation: A History of Worthy Park 1670-1970

© Steven James and Rum Diaries Blog 2018. 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

Manchester Rum Festival Returns For Its Second Year

*Press Release*

MANCHESTER RUM FESTIVAL RETURNS FOR ITS SECOND YEAR

Manchester Rum Festival to host round two at Manchester Cathedral

Manchester Rum Festival, the cities only official festival of its kind for the rum category, is returning Friday 1st June 2018, heading to the iconic Manchester Cathedral.

With the 2017 launch of Manchester’s first dedicated rum festival turning out to be a sell-out success, organizer and owner Dave Marsland of Drinks Enthusiast has turned to the historic venue to house over 75 brands of rum from all over the world, a dedicated cocktail bar for classic signature serves, and the chance to purchase via local independent retailer Riddles Emporium’s on-site shop.

Tickets for the festival go on sale Tuesday 28th November at 9am, priced at £20 for the full session, and will be available via the official Manchester Rum Festival website.

The festival will be a weekend long affair, with the main festival positioned on the Friday 1st, whilst the Saturday and Sunday will offer up a host of rum focused events, tastings and cocktail specials. The return of the rum brunches will see city centre venues collaborate with the likes of Chairman’s Reserve from St Lucia, whilst the cities tiki bars and cocktail haunts will work their Caribbean magic by putting on festival special menus for the weekend.

New Polynesian venue Mahiki will be hosting the official Manchester Rum Festival after-party on the Friday evening, kick-starting what Dave hopes to be a weekend of rum interaction between novices and enthusiasts across the city.

For more information on the current exhibitors and extra events, please visit www.manchesterumfestival.com

Manchester Rum Festival can be followed on Twitter @McrRumFestival

Facebook and Instagram at ManchesterRumFestival / ManchesterRumFestival

*End*

Having attended and enjoyed this years event immensely, we can’t wait to see what Dave and helpers have lined up for 2018……The Rum brunches are also well worth checking out! Keep an eye out and with last years event selling out in a matter of hours, grab your tickets quickly!

© Steven James and Rum Diaries Blog 2017. 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