This review marks another Cask Strength Hampden Release from the Hunter Laing Kill Devil range exclusive to The Whisky Barrel…..my second review of a Whisky Barrel Exclusive Hampden this week! There was a previous Hampden 10 year TWB exclusive released earlier this year….in March…and another 16 year released to coincide with this 10 year. Hampden of course specialise in heavy 100% pot still rums harking back to Rum production of days gone by with the Plantation tracing its roots back to 1753. I have previously written about Hampden Estates own releases here, a 17 year Kill Devil Hampden release here and the recent 16 year Hampden Whisky Barrel Exclusive release here.
Without further ado, let’s get into it.
Kill Devil Hampden 2007 Cask Strength – TWB Exclusive – 62.5% abv – Pure single Rum
This 10-year-old Rum is from a 2007 distillation and it has only Continental maturation. Presented at a cask strength of 62.5% it has no caramel colour and has not been chill filtered. With so many marques available with varying ester levels, it’d be interesting to find out what marque this is….without that information to hand, we’ll just have to try it.
Nose: With glass sitting on a table next to me this rum is so powerful that it feels like it’s beneath my nose. Very creamy. Lots of ethyl acetate. Sweet overripe banana, chargrilled pineapple and sharp cranberries. Again, very ripe juicy strawberries. Something acidic lurks like cider vinegar. Brine. Preserved lemons. Pickled cornichons with mustard seeds. Pink grapefruit rind. Molasses. Warm tires. Melting plastic. Light barrel notes. Sappy wood and eucalyptus. Beautifully vibrant.
Mouth: Neat it is very intense. Initially very sweet with bright fruit. This becomes quite acidic and then very dry very very quickly. Almost disappearing. I’ve only felt that to this length before with unaged DOK. Well stewed breakfast tea develops. The overriding taste is burnt toast with lots of butter…..making this rum an instant favourite as I use the smoke alarm to tell me when my toast is ready! With water it’s slightly more approachable, but still hellishly intense. The opening is slightly sweet and creamy and is all about beautiful Bajan Banana Jam….the best jam that I’ve ever tasted. Candied pineapple. Quite a bit of spice in the form of ginger, cinnamon bark and an earthy turmeric. The oak maturation displays itself more here…and it drags the fruit and spice onto the dry, oak led mid palate. Quite oily and tarry with a real dry spice note. Molasses. The finish, which is frankly sublime is initially fruity with that banana jam and pineapple before the cider vinegar and cornichon appears. Burnt, buttery toast is a real theme here and it marks an earthy return of the turmeric. Bonfire embers, molasses and burnt rubber round things out. The finish is a little short in the end. Perhaps due to the marque. It’s akin to trying pot still rum straight off the still…..initially intense and it then disperses far too quickly. Though the molasses is still with me.
It’s again a very very good rum, and all told, I prefer it’s youthful abandon to the slightly more refined 16 year. Both warrant your money though. To buy one however, I’d buy this.
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You kindly covered a Rum a few years ago, Rumburra Orach and spoke with my Son in Law, Gregor Hutt.
Gregor and my Daughter have since had family and the business I had helped them set up flat-lined, for obvious reasons.
As I put money into the Company at that time, I have now started the Company again with my wife and an investor who has been keen to re-establish Rumburra.
We have now rebranded and just re-launched Rumburra Orach, again with our four over proofed Rums and again distilled in Scotland but we are now small batching and hand-crafting in Scotland at 42.3% abv.
We have been enjoying some early successes, our new web and e-Commerce site is almost complete. A very active Facebook and Twitter presence has generated quite a bit of interest and we’re extremely keen to actively promote Rumburra Orach in 2019.
We would welcome the opportunity to chat to you at some point in the near future, if that was possible?
Looking forward to hearing from you.
Afternoon Garry. Yes I remember the Rum and I also remember Gregor. I had noticed an increase in activity on the Facebook page recently and a new label. A chat would be most welcome. You can reach me via email at email@example.com