Boutique RumFest

Firstly, a little aside. If you have read any content on this site previously, you will know how much we enjoy and respect the work of Foursquare Rum Distillery’s Richard Seale. At Boutique RumFest we got to meet him. The evening was destined to be enjoyable after that moment.

So, on to the Boutique RumFest.

The whole experience was our first chance to sample the delights of the weekend as events had previously conspired to keep us away. We were fortunate enough to be allowed access to the Boutique RumFest which started off proceedings at 3pm on the Friday. We arrived at Euston, jumped in a taxi, checked into the hotel, took on refreshments and undertook the arduous journey down the stairs to the ILEC Conference Centre. Once inside we were greeted by a whole host of brands that we had not previously heard of and a few that we were familiar with. First up was Gold of Mauritius, who through good fortune, we had prior knowledge of. Amazingly, the Rums producer, Frederic Bestel was in attendance. There were then a few brands that we had not previously heard of. Amrut’s Two Indies Rum, various Rums (flavoured and unflavoured) from Fiji courtesy of Paradise Beverages, Koval Rum from Chicago and Sippin from London. All unique and interesting products in their own right. Familiar brands were also present in Ron Cubay, The Duppy Share, Dos Maderas, Clarkes Court, Green Island, Ron Centenario, Seven Fathoms, Opthimus, The Real McCoy, English Harbour and St Nicholas Abbey.

So many brands in a confined area for us to speak to, the beauty of the Boutique RumFest lies in the fact that you can grab more time with the exhibitors to hear about the Rums and their plans.

Two Indies

Two Indies from Amrut, which should hopefully see a release in the UK pre-Christmas is a blend of younger Caribbean Rums from Jamaica, Barbados and Guyana blended with a 3-year-old Indian Rum made from Jaggery Goor which is palm sugar obtained from the Date palm Tree. We have plenty of experience with jaggery goor (one half of Rum Diaries just happens to be Bengali) and when poured over fresh Luchi (a Bengali flatbread) it is sublime! This Rum was a real treat and I hope to grab a bottle as soon as it sees a release.

Paradise Beverages

Paradise Beverages has a vast array of their Fijian Rums. Flavoured Rums included Golden Honey, Coconut, Coffee, White Chocolate, Banana (very successful which is hard to execute), Rum Liqueur and they also had a White Rum.  Their range of Bounty Rums included a great Overproof Rum, Dark Rum, Spiced Rum and a White. Stepping things up they also had Ratu Spiced Rum, Ratu 5 Year Old Dark Rum and their limited release Lautoka 12 Year Old Solera Rum. We really need to reacquaint ourselves with these Rums as the range has a lot to offer.

Sippin

Sippin had a very interesting pair of flavoured Rums. Both at 37.5% abv, there is a Mulled expression flavoured with Orange, Cinnamon, Nutmeg and Ginger amongst other things which is going to be just right for drinking in a month or so as the weather chills and a Spiced expression containing Lime, Honey and Ginger which is both refreshing and has a real kick of heat from the ginger. Both would be ideal served hot or cold. Good stuff.

Dos Maderas

Dos Maderas with their sherry cask finishing methods add a new dimension to the base Rums and we would like more time with all there expressions. They had three expressions. The 5 + 3, 5 + 5 PX and Luxus. All expressions utilise Rums aged in their countries of origin, Barbados and Guyana. They are then shipped over to Bodega Williams and Humbert and aged for a second period. The 5 + 3 utilises 5 Year Old Rums and has an additional 3 Year Solera ageing in their 20 Year Old Dos Cortados Sherry Casks. The 5 + 5 PX utilises the same process and base Rums but also has another 2 Year Solera ageing in their 20 Year Old Don Guido (Pedro Ximinez) casks. The Luxus utilises 10 Year Old Rums as a base and then undergoes an additional 5 Year Solera ageing in their 20 Year Old Don Guido (Pedro Ximinez) casks. Rancio is the key word here………

St Nicholas Abbey

St Nicholas Abbey is a brand that we are  familiar with. We own the White and 10 Year Old Expressions and really enjoy them both. We also got to try the 15 Year Old…unbelievable stuff. New to the line-up is the natural progression for St Nicholas Abbey, their own 5 Year Aged Rum. Made on their estate, in their still, and aged by them. Both the taste and aroma are wonderful and come it’s 2015 release, interest should be at hysteria levels for this Rum, and rightly so.

The Real McCoy

The Real McCoy is a brand that we’ve had our eye on for a while given that its origins can be found at Foursquare Distillery in Barbados. The Real McCoy is the Rum inspired by William McCoy, a Rum Runner who during prohibition times anchored off the coast of Long Island and supplied Rum to the knowledgeable few. We got to meet Bailey Pryor, company CEO and Emmy Award winning Director of The Real McCoy, a film about the life of William McCoy. We already had high expectations for these Rums and this was confirmed once we got to try them. The 3, 5 and 12 Year Old expressions are a great representation of Bajan Rum and once again, a real credit to Foursquare Distillery. They are not just repeats of Doorlys 3 and 5, they are their own animal and display their own characteristics whilst still belonging to the Foursquare stable.

Gold Of Mauritius

Gold of Mauritius is a brand that we have recently come to know as I was fortunate enough to meet a few weeks ago with Darius from Trilogy Beverages who are distributing the Rum in the UK. The Rum is an interesting one for sure and talking with Darius and Fred gave an insight into the processes involved and the essential barrel choice and barrel prep. The Rum has a pretty unique character that allows it to be unbelievably tasty on its own but also allows it to mix well. I also had the opportunity to try something that was pulled from beneath the counter.I REALLY need to try it again as it was another beautiful Rum.

Ron Cubay

Ron Cubay, a brand that we have believed in since their arrival in the UK had their new Extra Viejo expression available for tasting for the first time in UK. It is a blend of aged stock, both white and dark, which is then filtered before bottling in one of the most striking presentation bottles that we’ve ever seen, all accompanied by a beautiful display box. Look out for an update to the Ron Cubay article soon to including tasting notes for the Extra Viejo.

English Harbour

This then leads nicely onto what we believe was the truly defining moment of the whole evening. Antigua Distillery Ltd had brought along their English Harbour line of Rums. The 5 Year Old you can already read about on Rum Diaries Blog. We also got to sample the 10 Year Old which kicked things up a notch in terms of depth of flavour but still had that satisfying kick. They had also brought along the 25 Year Old English Harbour 1981. It was beautiful. Probably one of the more complex Rums that we have tasted up to this point. It was a discussion point all evening between us, so much so that whilst sitting in Euston Station on Monday morning awaiting the train home, we ordered a bottle.

 

We were also able to meet up with Peter Holland of The Floating Rum Shack, Ben Gane of Drink More Rum, Robert Burr of Rob’s Rum Guide, Helena Tiare Olsen of A Mountain Of Crushed Ice and numerous other Rum Royalty. We also had the opportunity to meet up with some wonderful distributors too. Maya and Francis from Distillnation, Jenny from Sip Or Mix, George and Jessica from The Westbourne Drinks Company and Darius from Trilogy Beverages to name a few. Boutique RumFest was a really great opportunity to experience new Rums and to get an insight into the processes involved in getting a new brand to market away from the noise of the main event……but of course the highlight for us was having a photograph taken with Ian Burrell, Global Rum Ambassador. A real gent and a true champion of Rum.

© Steven James and Rum Diaries Blog 2014. 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.

 

Tilambic 151

Continuing my focus on the rums in my collection from the island of Mauritius, I’m about to up the stakes by introducing you to a 151% Proof (75.5% ABV) rum going by the name of Tilambic 151. It may be worthwhile refreshing yourself on rum production in Mauritius by reading my article on Green Island Rums.

Now you’re all refreshed and up to date, the word Tilambic is a Mauritian Creole word meaning ‘small still’ and it relates to the stills that the farmers utilise to create their own rums (moonshine). The image on the label is of an alembic still and is there to evoke images of the ‘small stills’ used locally rather than to provide a window into the production methods employed to create this rum.

Tilambic 151 is unavailable in Mauritius as it is produced and bottled under licence solely for Green Island (UK) Limited by International Distillers Mauritius. This company was formed in 1960 under the name of Gilbeys (Mauritius) Ltd but the current facility including a bottling plant was created in 1972. They are also responsible for the production and bottling of the two previously featured Green Island Rum products, the Superior Light and Spiced Gold. The rum is distilled in 30 ft column stills and is then aged for 7 years in ex-whisky barrels in temperature controlled conditions ensuring a constant temperature of 20 degrees Celsius. The rum contains no added sugars, caramel flavouring or colouring and gains its flavour and colour from the casks. The rum remains unfiltered at the time of bottling but is reduced to its bottle strength of 75.5% ABV. It retains a wonderful golden colour and looks really approachable…..but is it?

Tasting Notes:

In the glass: The rum is a light golden colour and there is a really woody aroma. This is followed by a little peppery spice and prune aroma, all wrapped in light vanilla. I did have to let this sit to let the alcohol dissipate.

In the mouth: Straight away there is a sweetness and peppery spice on entry and the star anise that I tasted in the Green Island Superior Light is here. This is very very oaky. It’s almost bourbon-esque in how the woodiness shows itself and then completely dries this rum out. There is a hot mouthfeel towards the end to let you know you’re drinking an overproof rum. Vanilla and caramel round this one out but the finish is quite short and very very dry with the oak sticking around longer than anything else. Very surprising and remarkably drinkable.

This is an interesting rum and offers up some really concentrated flavours. Best to use as part of a cocktail or as a cocktail float rather than sipping although adding little water opens up the sweetness and reveals more depth to the rum. It’s a rum that demands respect as it could quite easily floor you if not treated properly but its a worthy adversary for those who are looking for a flavourful and surprisingly light 151 proof rum.

© Steven James and Rum Diaries Blog 2014. 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.

Green Island Rum

Mauritius isn’t one of the first places that springs to mind when I think of rum. But that said, of late I have been aware of the exposure of a number of rums that have their origins there and that number is growing rapidly. Sitting to the East of Madagascar in the Indian Ocean, Mauritius has no indigenous population. It was first visited by the Portuguese in 1507 but their stay was short-lived. In 1598, whilst on a voyage to the Spice Islands, a number of ships from the Dutch Second Fleet were blown off course and landed on the island. They named it Mauritius in honour of Prince Maurice of Nassau. A permanent settlement was established by the Dutch in 1638, and it was the Dutch that first introduced sugarcane to Mauritius along with deer in 1639, but the climatic conditions and frequency of cyclones due to the islands micro-climates forced them to abandon the island in 1710. In 1715, France took control of Mauritius, renaming it Ile de France. It was this French rule that first saw the island develop a prosperous economy centered around sugar production. During the Napoleonic Wars, the British Navy sought to gain control of the island. Despite Napoleons only victory over the British Navy at the Battle of Grand Port (20th-27th August 1810), the French surrendered to a British invasion 3 months later at Cap Malheureux. Mauritius became independent in 1968, became a republic in 1992, and it is estimated that currently, around 90% of the cultivated land on Mauritius contains sugarcane.

Mauritius is one of the few countries whose rum production includes both traditional and agricultural rum. The definitions here being that the traditional rum (Rum) is distilled using molasses and the agricultural rum (Rhum Agricole) is distilled using fermented sugar cane juice. There are currently only around six rum / rhum producers on the island but the amount of companies that purchase these distilled products to age, bottle or infuse is said to number in excess of 50.

I own four expressions from Mauritius, Green Island Superior Light, Green Island Spiced Gold, Tilambic 151 Overproof and St. Aubin Rhum Agricole. In this blog post I will be covering both Green Island expressions.

Green Island source their rums from three distilleries on the island, two that produce molasses based rums and one that produces rhum agricole.

Green Island Superior Light is a molasses based rum that has been in production since the 1960’s and its packaging has changed very little in that time. It is a blend of 3 and 5-year-old rums that have been aged in oak casks and then charcoal filtered to remove the colour that it gains from the casks.

Green Island Spiced Gold uses the Superior Light as its starting point with spices then being added. There is no official information on the spices added with the recipe remaining ‘a secret’ but hopefully my notes below will be able to flush out the spices that I think are used.

Here’s how I think they stand up….

Tasting Notes – Green Island Superior Light

In the glass: The rum is crystal clear with a few alcohol vapours bursting from the glass so I let it sit for a while. There is an initial sweetness reminiscent of the smell of cola bottle jelly sweets with fresh sugarcane following. There is star anise and the rum has a creamy aroma. It’s also a lot more vegetal than I was expecting.

In the mouth: Instant sweet entry and very smooth initially. There is a little peppery fire on the mid palate and a little heat on the finish. There is more star anise lingering around along with the cola bottle aroma at the back of my throat working its way up to my nose again. It’s a little like Cachaça. The sweet entry rounds to a dry medium length finish with a little zing of pepper. I’d also say that there was a little perry on entry which continues through to the finish. It’s a very pleasant white rum. It lends itself, I find, to a daiquiri as the dryness of the rum compliments the sugar syrup and the citrus of the lime. It doesn’t get lost in a mixed drink for sure.

Tasting Notes – Green Island Spiced Gold

In the glass: The rum is a dark straw colour and carries an amazing vanilla sweetness that fights to get out of the glass. It smells creamy and sweet and there is a hint of cherry cola and cinnamon. It’s the vanilla that dominates however.

In the mouth: That instant sweetness on the nose carries through to the mouth and initially the vanilla is the first out of the blocks. Heavy vanilla. This calms as the rum dries out in your mouth and lets the spice come through. That pepper is still present but this time it’s accompanied by ginger and cloves and a good dose of cinnamon. The finish is dry and the ginger sticks around to make it slightly longer than the superior light. It cuts right through the sweetness and keeps it in check. This rum, for me, gets lost when mixed with coke but a spiced daiquiri is very pleasant and when mixed with ginger beer and apple juice, the vanilla and ginger really work well together.

All in all, this is a very pleasant and appealing range of rums. The base qualities of the Superior Light carry through into the Spiced Gold and the almost fragrant nature of both rums makes it a pleasure to drink them. Mixed is my preferred route to go with these rums but that leaves me wanting to try an aged rum from Mauritius, as if there is this much flavour being gained from the islands sugarcane, just imagine the possibilities of leaving rums like these to mature in oak for a while. Exciting rums from a country that is growing in stature as a rum producing location and one to keep an eye on for sure.

© Steven James and Rum Diaries Blog 2014. 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.