Transcontinental Rum Line Jamaica WP2013

The Transcontinental Rum Line brand is owned by La Maison du Whisky and in their own words:

“The Transcontinental Rum Line is inspired by Rum Casks’ historical trips between the New World and the Old Continent. From the beginning of its production Rum has always been shipped to Europe for nautical, economical and technical reasons”

So what we gather is that the Rums within the range have a portion of both Tropical and Continental maturation. Fortunately this information is housed on the front and rear bottle labels.

Now I’ve written on a lot of solely Tropically matured Worthy Park releases, some unaged and some having a 12 month ‘finish’ in a Continental climate. This information can be found by clicking here, here and here. With a wealth of other Worthy Park bottlings on my shelves, this number of articles will only increase.

So lets dig straight into it……

Transcontinental Rum Line Jamaica WP2013 – 57% abv – Pure Single Rum

As stated on the label, this Rum is presented at 57% (Navy Strength). Distilled at Worthy Park in 2013 and bottled in Europe in 2017 it spent 57% of its maturation time in Continental weather giving just shy of 2 years maturation in Jamaica and just in excess of 2.5 years maturation in a Continental climate.

Tasting Notes

Nose: Oily in the glass and of a light straw colour. Huge nose of pear drops, acetone and model glue. Some window putty too. Trademark Worthy Park banana but it’s a vibrant green banana initially carried on those stinging estery notes. A large punchy molasses note runs straight through the nose carrying with it buttery pastry wrapped treacle tart and creamy vanilla custard. There is a small wood influence but it’s more sappy and resinous than outright oak. Time in the glass works wonders for this rum….allow the initial sting of young alcohol to subside and you’ll be rewarded. It has that salty oily citrus and powdered sugar thing that I adore in young Ledaig offerings. A little rubbery note follows most visits to the glass along with brine and black olive tapenade. It has a grassy agricole like edge and it’s also a little ‘farm yard’ with notes of hay.

Mouth: Very heated entry with a dominant peppery note gives way to a growing sweetness once the initial alcohol shock has subsided. Light cocoa and milky hot chocolate. It becomes quite salty too….salted liquorice. That trademark overripe banana appears and brings with it caramelised sugar and syrupy pineapple. Tropical fruit topped flapjacks. Quite drying on the mid palate which is where the molasses takes hold. Light nuttiness and a lot of spice….think nutmeg and fennel seeds. There’s a slight metallic tang to the rum and it sits off the back of the molasses notes that feels like licking treacle off a spoon….in fact I’ve previously described this rum as being like licking treacle off a spoon whilst someone flambes bananas in the next room. It’s youth remains very apparent throughout and the alcohol is not as well-integrated as I would like and as well-integrated as some of the unaged Worthy Park that I’ve tried, but sometimes that doesn’t ruin the experience….and this is one of those times. Olives, vibrant cane and floral notes nestle in the resultant vapours at the back of your throat. The finish is a long one, resplendent with those caramelised mushy bananas, molasses and salty brine. Growing peppery dryness and those acetone vapours keep you company for a good while.

It’s a very good rum. I purchased my second bottle the day after my first sip of this bottle. It sits on an almost 50/50 split of tropical and continental maturation and is a very good example of that practice. Sure it’s not as impressive as some of the Habitation Velier releases or their own Single Estate Reserve Cask Strength and the alcohol integration issues could be off-putting, but it just works for me. I love the stuff. Makes a killer daiquiri too.

4 / 5

© 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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Pardin 3 Madeiras Cachaça

Well this will mark a first for the site…..My first Cachaça review. Having visited Manchester Rum Festival in early June, I found myself taken with one particular exhibitor. I met Leszek Wedzicha on the Weber Haus table and was instantly enthralled by his enthusiasm, his knowledge….and his ability to rival Yves on the Amathus table next door for sheer enthusiasm whilst giving a tutored flight through the available range. I picked up a cachaça during the evening whilst still “fresh” and will write about that particular bottle later. But since then I’ve expanded my horizons and I thought that it would be fun to kick things off with this interesting number….a blend.

The beginnings of Pardin Cachaça hark back to a 20-year-old dream to produce a Cachaça that expresses two differing terroirs within a blend. The components for Pardin 3 Maderias are produced in two locations. Within Minas Gerais and within Sao Paulo State. These two locations have been chosen for their differing terroir which influences the cane grown there.

Camanducaia in Minas Gerais is located close to the tourist town of Monte Verde. It has both hot and cold extremes of temperature and is within the Serra da Mantiqueira (Mantiqueira mountain range) at an altitude of 1100 metres above sea level. This altitude is said to favour the growth of sugarcane allowing the location to express itself in the Cachaça. The Pardin Cachaça production in this location utilises controlled fermentation and a 1000 litre steam-heated alembic still.

Camandicaia Distillery Steam Heated Still

Sao Paulo State is a known sugarcane producing region and its heated climate is said to allow cane with a high sucrose content to be grown. The Pardin Cachaça production in this location also utilises controlled fermentation but a 350 litre direct fire heated alembic still is used.

Pardin 3 Madeiras Cachaça – 40% abv – Cachaça

Pardin 3 Madeiras actually uses 4 differing barrel types though two are Oak (Carvalho). At the Minas Gerais distillery, the Cachaça is matured in French Oak, Amburana and Jequitiba. At the Sao Paulo distillery the Cachaça is matured in American Oak. These components are then blended to produce Pardin 3 Madeiras. Age wise, the component of the blend aged in American Oak is a 5-year-old Cachaça, the French Oak, Amburana and Jequitiba all see a maturation period of 18 months. Quite interesting to see established woods utilised in the Rum and Rhum maturation process being blended with native Brazilian woods.

Tasting Notes

Nose: Very pleasant honeyed vanilla sweetness. That beautiful cinnamon of the Amburana that always manifests itself as iced cinnamon buns for me. Spiced pumpkin syrup. Pumpkin pie. Light peppery oak spice. Bakewell tart like almond and sweet marzipan. It has a freshness and vibrancy from the youthful components. Quite a herby note, maybe dill…..and a touch of dried mixed peel

Mouth: A little of sweetness. Lightly spicy oak and an almost savoury roast pumpkin soup note. The oak shows itself way more on the palate as it dries things out. Celery. A definite fennel, dill and fresh herby quality. Like chewing a slice of sugarcane such is the grassy quality. Cinnamon buns appear as the Amburana powers into view. Nutmeg, cinnamon, slightly burnt fruit loaf. Perhaps the finish is where it lets itself down slightly. It has a spice driven finish with hints of caramel, light toasted oak and the vapours carry floral notes…but it’s quite short lived. A very solid Cachaça overall and the skill involved in the blending of differing woods is clear to see.

4 / 5

What an amazing start (for me) on this journey into Cachaça. A very well composed and well-integrated blend that allows the individual qualities of each wood, of which two are native Brazilian, to shine whilst also avoiding one-sided dominance. A nice level of complexity. If I could buy it in the UK, I most certainly would.

© 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.

Admiral Rodney St Lucia Rum Collection

Yes you read that right…..collection. You see, one of the best examples of 100% Coffey Column Rum is soon to gain a younger and an older sibling. Part of the new strategy from the new owners of St Lucia Distillers, Groupe Bernard Hayot (also owners of Rhum Clement and Rhum JM) is to introduce a shake up of the current ranges from the distillery and to breathe new life into the distillates from their amazing collection of stills. The Bounty range seems to be getting a push outside of St Lucia, the 1931 releases are becoming part of the Chairman’s Reserve brand and the Admiral Rodney range gains two new expressions and a rebrand of the original. I’ve written extensively about St Lucian rums here, about the Chairman’s Reserve range here, and more importantly about Admiral Rodney here.

But allow me to elaborate with a bit of marketing bumf and the story of Admiral Rodney.

Admiral George B. Rodney, 1st Baron Rodney KB (1718-1792) was a famed and brilliant naval strategist. A gambler and a collector of the spoils of war. He will historically be remembered as the Admiral who broke the French line at the Battle of the Saints thus ensuring the British domination of the Caribbean.

It’s nice to see the range expanding and to also see how the range is has been renamed. The original Admiral Rodney will renamed as HMS Royal Oak whilst the two new additions will be HMS Princessa and HMS Formidable. Due to a stroke of good fortune, I have a small sample of each to review today. So without further ado, let’s dig in.

Admiral Rodney HMS Princessa – 40% abv- Traditional Rum

HMS Princessa was originally a Spanish vessel but was captured by the British in 1780 at the Battle of Cape St. Vincent. Captained by Charles Knatchbull with Rear Admiral Francis Samuel Drake aboard, this 70 gun ship of the line was one of the first ships to engage the French in the Battle of the Saints.

The rum itself is as alluded to earlier, the product of the Coffey Column at St Lucia Distillers. The still which was commissioned in 1984 has 45 plates. The Rums set down to mature for the Admiral Rodney Range are taken from the lower plates of the still. The distillates are matured in ex bourbon oak and are aged between 5 and 9 years prior to blending.

Tasting Notes

Nose: Light oak. Vanilla. A fair dose of astringency and pepper. Light creme patissiere on a buttery vanilla slice. Vague hints of banana chips and honey. Quite soft. Maybe the lightest drop of almond. Really well-balanced.

Mouth: Initial sweetness. A touch of tannic oak. Quite a pleasant bite of alcohol. White pepper teases the tongue as the oak encourages you to chew the rum. A beautiful dryness with a hint of tobacco. Banana yoghurt. Light custard with caramelised brown sugar. A well-balanced finish that shows great integration of all components but it is all butterscotch, green apple and pepper underpinned with a drying oak

4 / 5

Admiral Rodney HMS Royal Oak – 40% abv- Traditional Rum

HMS Royal Oak was in the vanguard of ships to engage the French in the Battle of the Saints. Captained by Thomas Burnett, the Royal Oak manoeuvred skilfully and brought to bear all of her 74 guns on the enemy for the duration of the battle. With 8 men lost and 20 wounded, Royal Oak played an integral role in the first skirmishes of the battle.

Again taken from the lower plates of the Coffey Column, the distillates are matured in ex bourbon oak and are aged between 7 and 12 years prior to blending.

Tasting Notes

Nose: That delightful Admiral Rodney toasted coconut and oak leads things. Savoury vanilla leads into Cherry. Christmas mince pies. A hint of Nutmeg. Powdery cocoa. Roasted peanuts and Bourbon oak. A touch leathery. Chocolate coated peanuts

Mouth: Again there is an initial sweetness before the drying oak forces itself in. Better mouthfeel than I remember. Feels a lot fuller. Some Stewed stone fruit sweetness but this is definitely spice and spicy oak driven. Nutmeg. Pepper. Chocolate coated peanuts. Saliva inducing dryness rolling across the tongue. Mild vanilla and banana. The finish is of a medium length with a touch of sweetness courtesy of caramel and raisins before the spicy, peppery oak barges through and takes over

4 / 5

Admiral Rodney HMS Formidable – 40% abv- Traditional Rum

Launched in August 1777, HMS Formidable was Admiral Rodney’s flagship in the Battle of the Saints. Formidable was in the centre of the British fleet and took advantage of a sudden change of wind to break the line and sail into the French fleet unleashing her 98 guns on Admiral de Grasse’s ships.

This time the distillates are aged for between 9 and 12 years prior to blending.

Tasting Notes

Nose: Really really intense. More of everything. Properly cutting and nose tingling acetone takes you by surprise. Based on the first sniff I’d question whether this had a touch of pot still but I know it’s 100% Coffey Column. Crazy good. A beautifully intense oak and spice driven nose. Honey. Raisins and dried tropical fruit. Such a big oaky nose. Toasted coconut. Tobacco. Chocolate. Heavy bourbon cherry. Mixed roasted peanuts and hazelnuts. Pear drops….really. Furniture polish. Creosote. This is properly impressive

Mouth: Quite a gentle well-balanced entry. Pear drops. Astringent oak. An underlying sweetness being kept at bay by the crushing power of the oak influence. This has plenty going on. Puff pastry mince tarts. Mixed candied fruit peel. A little citrus oil. Milky, sweet coffee. Hot chocolate with marshmallows. Candied warm peanuts. A light smoke. There’s so much depth and complexity to this Rum…..you have to remind yourself that it’s a Coffey Column spirit. Beautifully long and chewy finish full of cutting, drying oak. That furniture polish and nail varnish lingers in the vapours. Warm peanuts, raisins and more of that coffee carries through but the oaken influence is the star. Very very good rum

4.5 / 5

The new additions really do step things up a notch. The youthfulness of the HMS Princessa makes it a really intriguing addition to the range and one that I really do rather like. HMS Royal Oak is the solid performer and it feels as though the blend has been tweaked slightly for the better. But the real star of the show is HMS Formidable. It just in possession of so much complexity it really shows how good a tool the Coffey Column still is. So fully of complexity and enjoyment.

Yes I’d love to experience all of the range at between 43 and 46% and I really do believe that this is something that should be investigated for the range in the future….even as special releases. The market that is interested in Admiral Rodney as a product really does demand it.

St Lucia Distillers have really stepped up their game and given the array of Rums that they have in their warehouses, maturation in differing casks and the complex array of available Rums from their wonderful stills at their fingertips, St Lucia is definitely my third favourite Rum producing Island!

© 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.

Marigot Bay Bar & Cafe

*Press Release*

New Caribbean Inspired Bar and Café to Open in South Manchester

#BeInspired
A new Caribbean inspired venue is to open within King’s Court of Altrincham, South Manchester on July 20th, 2018. Dave Marsland of Drinks Enthusiast Ltd has chosen the attractive leisure and office complex of King’s Court and its secluded courtyard off one of the main streets of the Cheshire town as the home of his first bar and café. Marigot Bay Bar & Café, named after Marigot Bay of St Lucia in the Caribbean, is the creation of several years of inspiration and experiences, finally coming together to offer South Manchester a bar and café that takes you through the many tropical islands via chilled island beers, tropical cocktails and some of the finest Caribbean coffee and cocoa available.
With the walls adorned with memorabilia picked up from Dave’s travels to the Caribbean, including Marigot Bay itself, Marigot Bay Bar & Café re-creates the tranquil, relaxing experience of the bay, located on the western coast of Saint Lucia and surrounded on three sides by steep, forested hills with the inland portion of the bay forming a hurricane hole used to shelter boats from hurricanes. It’s here that it’s famous for its calming waters and palm tree-lined beaches that offer a quiet escape from the hustle of city life. It’s this that Dave has re-created, meaning low ambient and traditional Caribbean radio, a focus on traditional drink serves and attentive table service.
Marigot Bay Bar & Café has a capacity of 30 seating, with a first-come-first-serve policy during its hours of operation. Open from Wednesday to Sunday, Marigot Bay Bar & Café focuses on Caribbean origins, including a selection of beers such as Banks of Barbados and Carib of Trinidad and Tobago, coffee sourced from the famous Blue Mountain region of Jamaica and a selection of rum and rhums from across the Caribbean islands, including Chairman’s Reserve of St Lucia, Foursquare of Barbados, Appleton Estate of Jamaica, Havana Club of Cuba and Rhum Clément of Martinique.
There’s also a focus on the traditional rum serves found on the islands themselves, including the Pusser’s Painkiller, known as the “Official Cocktail of the British Virgin Islands”, Havana Club’s original Cuban Mojito and Gosling’s Black Seal, the tempest in Bermuda’s favourite cocktail the Dark ‘n Stormy. The menu is coupled with a selection of non-rum favourites that can be found on the bars across the Caribbean too, as well as mixers such as fresh coconut water and Ting, the sparkling Jamaican grapefruit juice.
Marigot Bay itself is a historic landmark, having been the site of several battles between the French and British navies, meaning a great opportunity to focus on some of the islands favourite rums that honour the naval history of St Lucia. Expressions from the recent released Admiral Rodney range will be available to experience in special guided tutorials that focus on the aromas and flavour perception of each.
With tribute to Meimi Sanchez, Global Brand Ambassador for Havana Club and her sensory masterclass technique, Marigot Bay Bar & Café has ruled out the usual live music element seen in most venues, instead opting for low-level background music from traditional Caribbean radio stations, producing a calmer experience for all customers and releasing optimum emotions when enjoying a tipple of choice.
Opening Hours;
Wednesday-Friday from 5pm to late and from 12noon to late on Saturdays, Sundays and Bank Holidays.
Address; Marigot Bay Bar & Café, 6 King’s Court, Railway Street, Altrincham, WA142RD
Dave himself has over a decade of experience within the drinks industry, creating brand agency Drinks Enthusiast in 2011, Manchester Rum Festival in 2017, Bassano Bar @ PizzaExpress in 2017, co-owner of spirits retail business Riddles Emporium in Altrincham and a national social media and publication presence as a drinks journalist.
*End*
Even better for me is the fact that its actually opening somewhere not too far away from me so I for one will be sure to visit!
© 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.

Worthy Park Single Estate Reserve – Velier 70th Anniversary Edition

This review is kind of an extension to my overview of all three of the Worthy Park Signature Range which you can read all about here. I had no idea that this Worthy Park release was even a thing. One day whilst browsing the pages of an Italian spirits site, this release jumped out towards me. A 57% abv version of the quite fabulous 45% Worthy Park Single Estate Reserve. After a little chat with Zan, it was added to my basket and duly purchased. Eventually (following a little incident with 24 bottles of Ginger Beer), it arrived.

Worthy Park Single Estate Reserve – Velier 70th Anniversary Edition – 57% abv – Pure Single Rum

As with the 45% release, this Rum is tropically aged for between 6 to 10 years. It is made up of 100% WPL Marque (60-119 gr/laa). As with the 45% release, this has caramel colour but has not been chill-filtered. Let’s get to it then.

Tasting Notes

Nose: Beautifully oily. A huge nose. A fair bite and sting of alcohol given its abv. A little air and time allows the goodness to push through. Intense Worthy Park banana. Thick, gloopy molasses….think dipping a spoon into a tin of treacle. Shortcrust pastry mincemeat tarts with a spoonful of stewed apples laced with cinnamon. Black tea and buttered spice bun. Vanilla and a solid undercurrent of oak. Salty olives and preserved lemons. Acetone but not a dominant note. A little kola nut on the back-end. 5 or 6 drops of water opens up a basket of fresh tropical fruit and a gentle creamy custard tart. It also evokes the molasses aroma from a hot distillery tour.

Mouth: Big. Fat. Oily. Very hot initially. It takes over your mouth entirely. You’re powerless to resist. A strong spike of black pepper initially gives way to a drying, moisture sapping oak that grabs your tongue and won’t let go. Salty brine and preserved lemons. Citrus oil drips over the edges of your tongue. The mid-palate is where this rum shines. Flambé banana. A freshly open pack of dried tropical fruit. The bitterness of molasses and soft liquorice. It’s a chewy rum full of chocolate coated banana chips and toffee-like dates. Buttery slices of malt loaf….the kind that sticks to your teeth. Rum and Raisin fudge stuffed into a banana and warmed on the bbq. Added water (bringing it down to about 52-53%) affords you the ability to enjoy a less heated sip that brings the addition of date and walnut cake, lighter molasses and banana pancakes.

I had a slight issue with the finish on the 45%….enough to mark it with the same 4.5 stars as the Marsala Cask Finish as I thought that the Oloroso finish trumped them both. No such issues here. It’s everything that I needed from the 45% and so much more. Very long, warming and peppery. Dry oak, a little cigar leaf. A full spoonful of molasses, liquorice root, walnut and the merest hint of fudge. It just goes on and on. A really beautiful finish for a really beautiful rum.

5 / 5

Worthy Park are pretty much nailing it release after release. It’s all there in this bottle. Including heaps of the trademark Worthy Park banana…..to quote a man far more eloquent than me…..“nobody does banana better than WP which of course is a very good thing because who the fu*k does not love banana”

It’s an exciting (and expensive) time to be embedded in the rum universe.

© 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.

JAH45 Silver Jamaican Rum

A new range from a familiar stable. JAH45 is the brainchild of the newly formed Hellshire Club….or more specifically its CEO Carl Stephenson. Carl, a former executive of J Wray & Nephew is also the guy behind the excellent Elements 8 Range and their Republica Rum was reviewed here. But this article is all about JAH45 Jamaican Rum. Origin wise the whole marketing side of things links nicely to the Rum in the bottle. JAH being Rastafarian for God, though in this instance it is being used as a reference to Jamaica. 45 as you will have worked out relates to 45 RPM speed on a turntable. JAH45 draws its origins from the revolutionary sound systems in Kingston during the 1950’s that provided affordable entertainment that was subsequently used by liquor stores to entice customers in to buy Rum. Huge speakers would be set up and DJs would set up turntables and bang out local music. For me it calls to mind artists like U-Roy and Toots & the Maytals. 

Anyhow, onto the Rum. The range itself will comprise 5 bottlings. The Silver being reviewed today, Gold, Dark, Spiced and Overproof. Again, not too enamored with the use of colour as a classification but given the target market for the bottlings and their insane pricing levels it’s probably the right approach. Insane pricing because the bottles range from £20 to £27 which is priced to sell and be affordable to those wanting to take a trip into the unknown. Initially the company approach is the get the Rums into the on-trade and they have already been picked up by the Las Iguanas restaurant group.

JAH45 Silver Jamaican Rum – 40% abv 

The liquid in the bottle is a blend of unaged Pot and Column distilled Rums from Hampden, New Yarmouth and Clarendon. New Yarmouth is the distillery that produces W&N Overproof and Clarendon is the distillery that produces Monymusk. Hampden is the distillery that produces pure magic and the stuff of dreams.

Tasting Notes

Nose: Fresh, vibrant, grassy sugarcane. Powdered sugar. The heady intoxicating molasses aroma that permeates a distillery. Light astringency. There is a definite light punch of pot still that is tempered by the column component to merely a gentle slap. Funk….but really accessible funk. Pineapple syrup. Foam bananas. A little menthol nose. Pear drops. Wet cardboard. Really pleasant and whilst it has that magical Jamaican edge that we crave, it’s not at all scary for those new to Jamaican Rum.

Mouth: A near perfect translation from nose to mouth. Sweet entry. Oilier than expected. Light tropical fruit. Pineapple, guava, mango. Fresh banana. A touch of liquorice. Something vaguely herbal. It has way more going for it than a £20 bottle should do, and it packs way more authentic and true flavour than a lot of Rums twice its price.

Now obviously you won’t be drinking this neat, though that’s how I managed to clear close to a quarter of the bottle….getting to know it. I know for a fact that when thrown into a Daiquiri with a drop of Banane du Brésil, greatness ensues. But I’ve been enjoying it as a long drink with Ting. No measures, just feel it. Makes a banging drink.

I want to taste more pot still…but its a double-edged sword. More pot still would equal greater expense and that is not the intention here. There is enough interest here to hold my gaze for a while and really with all of the super premium fancy bottled stuff being hawked to consumers for extortionate prices, what the Rum world needs is accessible true, interesting Jamaican rums that have not been messed with. Yes you have the Appleton range but whilst relatively inexpensive are a little light on the vibrant pot components. This isn’t. This has just enough pot still to lift it above the close competition. I’d love to see these Rums with supermarket availability.

4 / 5

I see its direct competitor as Appleton White, and in my opinion the JAH45 Silver kills it. For £20, this much flavour, honest origins, and no funny business…..its a must buy.

© 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.

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.

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