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.


William George Rum

A few weeks ago at Manchester Rum Festival I got to meet a chap named Andrew Nicholls promoting a Rum. That Rum was called William George. I had been enjoying my bottle for a few months now so it was good to put a face to the brand. Andrew himself is one of the founders and oversaw the blending of the Rum. He started life as a bartender in January 2000 and only recently gave that up at the end of 2018. Andrew is the Netherlands Rum Educator for WSET and was the Benelux Representative for the ACR (Authentic Caribbean Rum) programme. On top of this he has gained awards for his bartending and bars, is part of the seminar selection committee for Tales of the Cocktail and is also on the judging panel for ‘Worlds 50 Best Bars’……His list of accolades is far more impressive than anything I can muster….though I do have a 25m swimming badge and a certificate marking my third place in the school ‘egg and spoon’ race in 1985.

There is also a story behind the Rum, so if you’ll indulge me I’ll recount it below.

William Simpson

Andrew created this blend to honour his two grandfathers…..can you guess their names? Yep….you got it…..William and George. William Simpson (above) and George Nicholls (below) were Grandfathers to the two founders of William George Rum….Andrew and Richard Nicholls.

George Nicholls

William moved from England to Zambia in 1938 and returned to England to serve in World war II….he then returned to Zambia after the war. George moved from England to Zimbabwe in 1956 after also serving in World War II. Both men developed a love of Africa and they would have been in Africa at the same time in 1956, though they were living in separate countries. This connection ties through to the imaging used on the labels. Housed in a tall and elegant bottle, the label is quite unique and detailled. William lived in Zambia and George lived in Zimbabwe. On the border between these two countries is Victoria Falls. The quill on the compass is pointing to 11 degrees west of magnetic North which in 1956 would have been true North when calculated from Victoria Falls. Further label details connect to the Rums namesakes with the font being taken from a 1964 Certificate of Baptism that George had signed as Godfather to his friends child. The handwritten element reflects the writing found in a letter that William sent to his wife (Andrew and Richards Grandmother) in the 1950’s and the wording you see reads ‘blissful happiness for decades of time’. This is what was written by William in the letter to Wendy. So there you go. Lets have a look at the bottle contents.

William George Rum – 43% abv – Blended Rum

It looks to be that the blend has been put together without any emphasis on age or origin, instead attempting to focus on the flavour profile and the core value of no additives. The information on the bottle tells us that the Rum has been blended in Amsterdam, so that will be at E&A Scheer. It is a blend of six Rums in total. Four Pot Still Jamaican Rums and two multi-column Trinidadian Rums. The Jamaican Pot Still components which make up 61% of the blend are all unaged. They are from Hampden, Worthy Park, New Yarmouth and Clarendon. The multi column Trinidadian components which account for 39% of the blend are obviously from Angostura. One of them is unaged and the other is a blend of 2 to 5 year old Rums matured in 200 litre ex-bourbon barrels which are then carbon filtered to remove colour. The ester range of the marques used within the blend ranges from 100 gr/hlaa to 900gr/hlaa with the total volatile count of the final blend being 317.1 gr/hlaa.

Tasting Notes

Nose: Nice and oily in the glass with legs taking an age to form. There’s no doubting or avoiding the fact that this blend has a majority Jamaican pot still component within. Bright grassy cane notes. The merest hint of the familiar aroma of Uncle Wray. Molasses. Creamy. Tinned fruit cocktail and single cream. Candied sweetness of pineapple rings in juice. A good balance is struck as just when you get your nose lost in the unaged pot still, the lighter aged column notes lift to the surface and bring with them vanilla. Citrus oil and a little bright fruit sweetness linger almost permanently as you approach the glass and as the liquid heats up it morphs into warm banana fritters. A little ethyl acetate creeps in right at the back end. Plenty to enjoy here.

Mouth: Not as sweet an entry as the nose eluded to but it’s definitely as oily as the appearance led me to believe. Plenty of grip on the palate with a little heat. A hint of tinned strawberry soaked trifle sponge. It’s all pot still up front and very approachable….also massively enjoyable neat. Grassy vibrant cane plays alongside the merest hint of white pepper and the zip of citrus. Sugared almonds. A mixed bag of creamy Macadamia and Cashew nuts. Sweetened whipped cream and peaches round things out. Growing heat.

Not as entertaining on the palate as it is on the nose (maybe a lift to 46% would assist?) but that is not meant to do the palate a disservice….it wouldn’t usually see regular rotation neat for me but it has done since I opened it. Dare I say it that I’m also mentioning it in the same sentence as Veritas……which is quite frankly a superb Rum and is high praise indeed….though this does sit around £10 higher in price than Veritas. Its designed to mix well but also to display and retain its character….and it does. It makes a superb Daiquiri (I do enjoy prominent pot still in a daiquiri) and a very refreshing Rum and Tonic. Also…..I love a Banana Daiquiri, and with a more than 50% pot still component, this does a hell of a job. My bottle was picked up from the chaps at Skylark Spirits on their Amazon Store.

© Steven James and Rum Diaries Blog 2019. 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.