Habitation Velier Worthy Park Range

Well OK, if we’re being honest it should be the Habitation Velier Forsyths Range as though the distillery name is there, it’s not there where it matters….which is in the large letters adorning the top of the label……yet.

I picked up the first releases in the range early doors when the Habitation Velier concept was introduced and immediately picked up the Forsyths WP 502 and Forsyths WP 151 Proof. This was then quickly followed by the Forsyths WP 2005 when released and the latest addition arrived over UK Rumfest weekend….Forsyths 2006.

I recently published an article about the Worthy Park Estate Signature Range which you can read here……I’d say that its worth a read.

That’s kind of all that there is to say before moving onto actually appraising the Rums…..which is of course why you’re here.

Forsyths WP 502 – Pure Single Jamaican Rum – 57% abv – Un-aged

Firstly the 502 in the name directly relates to the congener level of 502 gr/laa….or in layman’s terms….pungent. This also (as far as marques go) puts it firmly in the WPE category (WPE – Up to 800 gr/laa). This Rum is distilled from a wash that undergoes a 3 month fermentation period to create all of those flavours and aromas that will be extracted in the Forsyths Double Retort Pot Still.

Tasting Notes

Glass: Crystal clear. Very oily. Waxy. Viscous. Initial aromas are all varnish and incredibly powerful acetone. Pear drops. Deep molasses. Creamy, overripe bananas. Natural yoghurt??? There is also an underlying sweetness to the whole affair with Banana Jam. It’s very aromatic with almost floral notes popping up until the brine, olives and coastal notes hit home. It’s incredibly ‘funky’ and unbelievably lovely stuff.

Mouth: Remarkably approachable. Sweet entry initially before the peppery bite and heat build to a crescendo. A creamy, almost milky coffee. Overripe banana which is the Worthy Park trademark. Fresh sugarcane. It’s very agricole like, but in its sweetness…its not really a vegetal Rum. Fresh coconut shavings. Salty. coastal. The finish is relatively short in length but it crams a lot in…..Brine. Olives. Pineapple. Overall it is not as ‘giving’ as the nose suggests but man its massively impressive. Imagine this with 5 years tropical age…Take. My. Money.

4 / 5

Forsyths WP 151 Proof – Pure Single Jamaican Rum – 75.5% abv – Un-aged

This is very much a more intense, higher abv version of the WP 502….best used in mixed drinks…..does go unbelievably well with Ting and makes a killer Daiquiri.

Tasting Notes

I’ll focus this brief set of tasting notes on the additions to the notes found in the WP 502. In the glass there is a very obvious apple turnover and marshmallow along with a real herbal quality (think marjoram). It has hints of Bajan Blackened Spice Mix. In the mouth the molasses is thicker, heavier and almost chewy….though there are lighter moments with vanilla and citrus oil. Cloves and apple juice round things out. I’d love to taste this Rum fresh from the still. That’s the dream.

4 / 5

Forsyths WP 2005 – Pure Single Jamaican Rum – 57.8% abv – 10 years old

This Rum was from the first distillation at Worthy Park Estate in 50 years. It is the WPL marque which is the most commonly aged marque produced by the estate (WPL – 60-119 gr/laa). Distilled in 2005 it sees just over 10 years of tropical age. There was a loss of in excess of 64% due to evaporation during that 10 year period which averages at 6.4% loss per year. Crazy.

Tasting Notes

Glass: Oily. Beeswax. Overripe Bananas. Bourbon Oak. Dulce de leche. Chocolate. Dried tropical fruit. Light acetone. An almost Rye Whiskey spice to it. The ex-bourbon barrels have had a huge impact. Sweet. Lightly medicinal with smoke and leather. Quite floral.

Mouth: Quite astringent from the off. Oily. Warming. Almond milk. Heavy drying bourbon oak influence. Powdery cocoa. Kinder Bueno. Growing sweetness. Fruit and nut chocolate. Dried banana chips. Rye spice. It skirts very close to whisky territory with its spiced oak but stops just short thankfully. A medium length finish that is heavily bourbon oak led….slight cocoa and nut sweetness gives way to dryness. Cigar smoke. This could genuinely be a good Jamaican Rum for a newcomer. Forget the sugary gateway tripe…this is Jamaican enough to give a really solid grounding yet approachable enough to be enjoyable as the pot still is dialed down a touch by the oak. It all plays really well. Nose translates to palate. It gives easily.

4.5 / 5

Forsyths 2006 – WPM – Pure Single Jamaican Rum – 57.5% abv – 11 years old

Distilled in 2006 and bottled in 2017, this Rum carries the WPM marque (WPM- 120-239 gr/laa) so we’re kicking things up a notch here. Aged for a full 11 years in a tropical climate, losses were in excess of 63%.

Tasting Notes

Glass: The closest thing that I’ve had to the sheer punch of LROK without being from that distillery. Oily. Wow. You get that stinging bright acidic fruit note upon first pour reminiscent of so many classic Jamaican Rums. This is a brute. No dunder remember. Time, and it needs time, gives acetone. Heavy stinging acetone. Sharp tropical fruits. Mango. Starfruit. Fruit Salad chewy sweets. A solid medicinal note binds the aromas together. It leads with sweetness, that trademark Worthy Park overripe banana is here in abundance. Banana bread. Sticky ginger cake. Peppery oak brings iodine. Smoked cheese. Brine. Olives. Citrus. Acetone is ever-present with the medicinal, coastal notes. Very deep. Very revealing. Rewarding.

Mouth: It takes over your mouth from the off. Tangy, lip smacking sweetness. Candied tropical fruit peels. Pear drops. Acetone. Spice bun. Dark fruit and spices. An almost sugared almond note. Overripe banana bursts through. Vanilla fudge. Salty liquorice. Growing heat and oak influence. A dry and salty mid palate. Solid, all-encompassing and chewy. It demands your attention. The long finish starts with sharp tropical fruit and creamy mashed banana moving through biting, peppery dryness, earthy turmeric and heat onto brine, acetone pear drops and powdered liquorice root. Molasses right at the back with an almost sherried oak. Best Worthy Park yet……I mean best Forsyths yet……

5 / 5

Worthy Park Estate really are hitting their stride in terms of the Rums that they’re producing. A real quality output from some really great people. Buy all of the above now alongside their flagship Signature Range and you’ll be rewarded with hours of enjoyment and maybe a new favourite Rum producer.

© 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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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

Foursquare Triptych Single Blended Rum

I’d hate to think what street value my bottle of Triptych has at the time of compiling this article. I am recently back from an astonishing visit to Barbados and my first visit to a Caribbean Rum Distillery just had to be a trip to Foursquare……in fact it was so much fun, we did it twice within 10 days. Just the ability to get such a first hand, up close and personal experience was amazing….and best of all…..given the open and honest policy that Foursquare Rum Distillery has (albeit adhering to the ‘no go’ signs which are there for your own safety), you can also experience this. I wholeheartedly suggest that you do. Just to share the room with the stills that produce these Rums is worth the trip alone. But lets just take a moment to look at the glorious black bottle, the striking label and that glass of majestic dark amber liquid…..

My first opportunity to try Triptych came at last years UK RumFest and even with a certain amount of palate fatigue, it was impressive……Now getting to try it again in its actual release blend format, whilst in the Foursquare Rum Distillery tasting room was the thing of dreams. I was sat next to Barnali, right opposite my good friend Nikos and I had Richard to my right. Glasses were duly prepared and Triptych was poured. The next five minutes were spent in silence, nosing the glass and grinning from ear to ear. As far as experiences go, this was by far one of the finest……but Triptych wasn’t the only thing that we got to try that day….and we tried even more when we returned for our second visit with Ivar and Mariangela….On that visit we were also fortunate enough to be joined by Gayle….but had the setting, the excitement of being in the room that I’d only previously seen pictures of, the sun of Barbados and the amazing company influenced my opinion of this Rum? Fortunately I have spent the last 5 weeks or so dipping into my available supply to compile my notes….

Foursquare Triptych – Single Blended Rum – 56% abv

You’ll know all about Foursquare Rum Distillery if you’ve been here before and a few of their more recent releases can be found here and here.

A little more about this release then. The name gives up a lot….Triptych…..We automatically assume that it has three components. The bottle label details that there are three single blended vintages each with a different oak maturation. A 2004 ex-Bourbon, a 2005 ex-Madeira and a 2007 Virgin Oak. Virgin Oak for me (based on my reading, not on experience) has always been synonymous with Bourbon given its distillation method. Where a distiller can make their cuts with a Pot still or choose a specific plate on a Coffey still, a Single Column still allows the good, the bad and the ugly to pass over into the distillate. Virgin Oak I have read is used as it has an initial aggressive effect on the distillate, calming the rough edges in a short space of time. That has always led me to view its use as something that wouldn’t necessarily be used for the maturation of Rum from a Pot Still or Coffey Still…..But this is Foursquare….and they thrive on this type of innovation. I posed a couple of questions to Richard regarding the make up of the blend and the differing barrels. Firstly, this Single Blended Rum is made up of three other Single Blended Rums. I was asked via Instagram whether the blend is a collaboration between Foursquare and Velier. I can report that the blend is entirely developed by Foursquare Rum Distillery, with samples being shared with the Velier Group for their comment and observations.  The ex-Bourbon barrels were utilised for the 2004 Single Blended Rum up until bottling in November 2016. The same goes from 2005 for the ex-Madeira barrels. I did however ask a few more questions about the Virgin Oak. Firstly I wondered if the aggressive character of the barrels led to them being monitored more closely than usual during the process and whether Virgin Oak was chosen to accelerate the maturation process over a shorter period…..I received some real insight into the use of these barrels. Virgin Oak requires sufficient air seasoning to allow it to become easier to work with….and the cask choice was perhaps one of necessity. With the reported stock shortages of ex-Bourbon barrels at the time (2007), Foursquare took the opportunity to experiment and familiarise themselves with the more expensive Virgin Oak barrels (Virgin Oak is twice the cost of ex-Bourbon). Monitoring of these barrels occurs more closely due to the aggressive effects of the oak and light blends will typically spend no more than 6 months in new oak. Based on the fact that the blend spent 6 years in Virgin Oak prior to transfer into older barrels for the remainder of its maturation period (approx. 3 years), I asked the obvious follow on question of whether this Single Blended Rum was particularly Pot still heavy to cope with the effects of the Virgin Oak. This was confirmed. An excellent and open insight into the constituents of this super complex Single Blended Rum. I also managed to grab a few (hundred) photographs on our visits and below are the two stills that created this Rum.

Forsyths Twin Retort Pot Still

Coffey Still

Tasting Notes

Glass: Dark amber with copper flashes. Quite a lot of astringency initially. Heavy stone fruit and the acidity of fresh quince juice. A developing grape influence and acetone. Soft but growing oak. The entire opposite of what I had expected given the presence of long maturation in fresh oak. I braced for dominant oak and vanilla….it did not dominate. Such is the complexity, even the oaken influence seems to introduce itself under a series of sub-headings. Light vanilla, pencil shavings, dusty library books, cherry influence from the ex-bourbon through to damp wood. Toasted coconut, walnuts, milk chocolate and powdery cocoa have an interplay with earthy, dirty aromas and chestnut mushrooms. Light floral notes are also present right at the back end. The nose is so well balanced. Everything just works in its own way. No shoulder barging….very British….just standing in a line waiting its turn. This can’t be a fluke though. It has to be down to exemplary cask management plus a large chunk of just knowing what you’re doing. To achieve such a soft, yet powerful nose delivering an experience that is just a joy using three such different and influential cask types is no mean feat. The nose on the 2006 was beautiful. Direct, robust and holding real depth. The Triptych almost makes it seem ordinary (by Foursquare standards). Its like comparing a three-piece band to an orchestra.

Mouth: This is a real experience. Soft enveloping amber liquid that is all encompassing. It has a beautifully velvety mouth-feel. Salty, sweet liquorice and pepper both initially and on the mid-palate. Talking of the mid-palate, the edges of your tongue almost curl as the oak announces its arrival….it takes the wheel for a good few minutes but its not overly dominant. Balance is the overarching feel to Triptych. Dry, tannic fortified wine accompanied by dates. Candied fruit peels. Apricot. Pickled Ginger. Toasted coconut. A definite sappy cedar wood. Floral wildflower honey. Its wave after wave of intense flavour. There is tropical fruit….maybe pineapple and banana. At the back end there is milk chocolate. It is a beautifully savoury / sweet Rum (thats sweet, not sweetened…never confuse the two). The finish is of a medium to long length….a dry oaken start progresses to salty-sweet liquorice and a return of the tannins and stone fruit. Again, characteristic of Bajan Rum for me is the trademark apricot vapour and its here.

Each barrel has its moment in the spotlight, tells its own part of the story. Certain elements grab onto certain areas of your tongue, pinging your senses and leading you on a journey. You absolutely could not create this experience using ‘short-cuts’….and thats what it is….its an experience. It takes the near perfect 2006 and just adds layer upon layer of complexity. Its more nuanced. More light, more shade. Sweet but never as sweet as the amazing Zinfandel and Port Cask. Even now, 5 weeks in I’m discovering more. I’ve not even added water….Did I mention just how unlike a 56% spirit this feels? It carries the intensity of a higher abv Rum but its maturity and balance make it a joy to behold.

Triptych is the mark of a Master Distiller and a Distillery rooted in tradition, devoted to doing things the right way. Building upon a desire to experiment, re-invigorated by the belief that others have placed in it and reveling in the impact that it is having on the industry and consumers alike. It is entirely on top of its game. Its ‘pulling wheelies’….not to impress….but just because it can. It is also sticking a middle finger up to the ‘Bajan rum is boring’ crowd.

I’ve struggled with this over the course of the 5 week period….dwindling my stocks of both Triptych and 2006 in side by side comparisons…..But I can hand on heart say, step aside 2006….there is a new benchmark in town……for now…..The amazing thing is, this wasn’t even the best Rum that I tasted on our visits to Foursquare….

© 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