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.