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.


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