Foursquare Hereditas

I’ve been waiting for December to turn up before doing my review of Foursquare Hereditas rum, because I like a big sherried whisky for the Christmas period and what better way to compliment that (or even replace it) than with a massive sherry bomb of a rum from an epic distillery.

What is it? Single Blend rum (molasses based pot and column still rum, from a single distillery) from the Foursquare distillery in Barbados. This rum was bottled exclusively for The Whisky Exchange as part of a “Private Cask Selection” – the rum was distilled, matured and bottled in Barbados. The rum blend is the usual Foursquare blend-of-a-blend job, where they mature some rum in a cask type and then move it to another cask type, the final rum is blended with another rum matured in different casks. In this case, part of the blend is matured in ex-bourbon casks for 14 years, the other part of the blend is matured in ex-bourbon casks for 10 years and then switched to ex-sherry casks for a further 4 years, both rums are then blended at the end making it 14 years old. All ageing is done tropically, so those years have a big impact, you’re talking about well over 30 years of European equivalent ageing.

Not chill-filtered, not coloured and bottled at 56% abv.

Sugar? No.

Nose: Oh, good, God. We’ve definitively got Foursquare that much is clear – the beautiful integration of oak, vanilla and spice, but this is a sherry bomb rum. We have loads of big fat juicy raisins, little tiny Corinth raisins or currants, clove, cinnamon, roasted walnuts, chestnuts and marzipan – yeah, Christmas cake rum. Some lighter fruit with black plums, fig and burnt orange zest, honey and pralines. With some time there is some cigar smoke, damp leaves, old leather bound books, varnished wood and menthol.

Palate: Full mouth. Big on the sherry at entry, the Foursquare profile is totally lost at first and dominated by roasted nuts, dates, figs, leather, raisins and Christmas cake again. Once the first sherry blast passes, Foursquare appears under it with soft vanilla, toasted coconut, clove, cinnamon, light caramel and some savoury notes of liquorice, black olives, brine and grilled mushroom.

Finish: Very long. Ginger root, liquorice, the salty tang of brine, a little tar, camphor and menthol. Dark chocolate lebkuchens, caramel, vintage thick cut marmalade, rolling tobacco, black coffee and walnuts. There is an interplay of savoury, bitter and sweet here that works really well.

Thoughts? Stonkingly good rum. The sherry casks are as clean as a whistle but I do think they dominate a little over the rum. The nose and finish work really well but the palate is bullied around by the sherry for the most part, still, it’s bloody good.

If you want a Christmas’y winter warmer of a sherry bomb this year then get one of these. It’s sitting with the old style Glendronach 15 year old (which was really 21 years old) and Glenfarclas 25 year old whiskies, if that’s your thing, and trust me that is very high praise for a sherried spirit.

5p under £80. Yeah, ok it’s not cheap, but I’d pay it over and over again. Cracking.

New Grove 5 year old

What is it? New Grove “Old Tradition” 5 year old rum is a molasses based, column still rum, distilled at the Gray’s distillery in Mauritius – so Traditional Rum, under the Gargano classification. Once the rum is distilled, it is matured in Limousin casks (French oak) for at least 5 years in Mauritius. The Angel’s Share in Mauritius is higher than Europe but not as high as the Tropics, so with a 5 year age statement on here you’re looking at around 8 or so years of equivalent European ageing. What you have to remember though is that those 5 years have been spent in French oak, which is tight grained and has an intensity to it for spirit maturation.

Not chill-filtered, natural colour and bottled at 40% abv.

Sugar? No.

Nose: Very interesting indeed! Immediate massive hit of tropical fruit with bags of passion fruit, guava, mango and papaya. Quite quickly some more savoury elements appear in the form of eucalyptus, diesel, green olives, camphor and hot tyres. There is a little touch of smoke here too, like distant burning leaves.

Palate: Full mouth, quite oily; ah the joys of non chill-filtered rum, even at 40% abv. Savoury first here with olive again, celery, pear drops, diesel and a touch of rubber. Fruits then appear but more muted than on the nose; pineapple, nectarine, peach and a tiny bit of green banana skin. Some light oak spices with vanilla and cinnamon come out and a little brine at the end. There is something that keeps popping up throughout the palate that I can’t quite put my finger on and reminds me, oddly, of column still Caroni.

Finish: Medium. Not the biggest finish in the rum world, lets not beat about the bush here, it is only 5 years old and 40% abv. Sweeter here, some brine for sure and engine oil but more vanillas, nutmeg, cinnamon again and a little firm set honey. There is a faint smoke that lingers on your tongue and the tang of a flame grilled pineapple.

Thoughts? Very good. Different from most other rums out there. I don’t know what Gray’s do at their distillery but the fruit levels are intense on all the rums I’ve tried from them. If you gave this to someone who wasn’t widely familiar with rum styles for a blind tasting, they’d never say it was rum. This style of Mauritian rum is one I really love and it’s perfect for a hot day, very refreshing. I can’t quite decide if I prefer the 8 year old or this 5 year old to be honest, there isn’t really much in it in terms of quality and flavour but I guess this is less fruity and more savoury for some reason. I’d have thought it’d be the other way round.

I picked this up for £30. A lot of people would shy away given the age statement on the bottle, but forget it. For £30 it’s a cracker and you’re getting a real, transparent, aged rum – they could have quite easily put some”XO” or fancy name on the bottle instead of an honest “5 years old”, but no, they’ve told you what it is. They’ve not coloured it and they’ve not chill-filtered it. Hats off to them and it’s one I’ll be picking up again.

Top Beverages – Double Distilled, Mocha and Spiced rums

Long one here.

I get quite a lot of emails about Press Releases and samples and most of the time it’s not something I progress as that’s not really what this blog is about. I review what I buy (generally speaking) and it’s a hobby, not a job. Every now and then though something comes up that piques my interest, in this case it was a new batch of rums from a “craft” company; a white rum (double distilled), a Mocha rum and a Spiced rum – not rums I’d normally entertain. So why did I accept the samples and why am I reviewing them? Well, they are CBD spirits, that is, spirits that are combined with CBD (Cannabidiol) and it’s a trend that is taking the food and drink industry by storm, people are combining it with bloody everything, I’m sure at some point the government will start putting it in bread like they do with folic acid! CBD is being touted as somewhat of a wonderdrug. Now I’m not a doctor, or a pharmacist, or a scientist, so I can’t really go into it too much or with any form of authority, but in short it’s a non-psychotropic active ingredient in Canabis (you don’t get high from it) and it has a huge number of benefits in what it treats; anxiety, depression, cognitive issues, movement problems, chronic pain, just to name a few, and the side effects (in normal dose levels) are virtually nil – if you want to understand more about CBD then please read up on it and please don’t rely on me, it is a drug and should be looked into carefully.

So does CBD have a place in distilled beverages? Well Top Beverages are a craft company that think so, they combine it with gin, vodka and rum. You can read more about them at their website: https://top-beverages.com

Recently, they have launched the 3 rums already mentioned above, which are all combined with premium, full spectrum CBD and I’ve kindly been given some (rather large) samples to try out. I’ve tried them, so I’ll review them.

In terms of the rums, all 3 are based on the same distilled spirit and as you’d expect from a craft distillery they were very open and complete when I asked them about their method, so geek hats on:

The rum is distilled in Arbroath, Scotland, from molasses. Distillation takes place by combining 650 litres of molasses with water where it is fermented for 3 weeks, creating a Wash of around 10% abv. The Wash is then distilled in a 500 litre and 200 litre hybrid still which uses 3 copper plates to produce around 150 litres of rum at 50% abv, the first run off is then distilled a 2nd time (double distilled) in the 200 litre still, using 1 copper plate. Cuts are made which produces around 65 litres of rum at 78% abv. The rum is then left for 3-5 days to mellow out, at which point it’s reduced to 60% abv. Here is when the spices are added to the Mocha and Spiced rums, for 24 hours to infused, before filtering. It’s reduced again to a bottling strength of 54.4% abv.

Cool.

These rums are all natural colour, not chill filtered, bottled at 54.5% abv and do not contain any sugar or other nasties other than the natural spices where stated. They are in 500ml bottles with 50mg of CBD.

Top Beverages Double Distilled white rum:

Nose: Very grassy at first, some white stone fruit, green grape maybe and white pepper. Starts to get phenolic with brine, green olive and sea shell. Some floral notes appear part way through, a touch of brioche and a little vanilla.

Palate: Sharp and quite astringent. Some fruity mango, white pepper and brine. There’s a cardboard note part way that’s not too great but it does soon go. A little vanilla, pears and some nail polish.

Finish: Short. Clean, green apples, white pepper heat, the sweetness of thinned honey and sugar dusted lemons.

 

Top Beverages Mocha rum:

Double Distlled white rum infused with organic cacao husks and South American cold brewed coffee.

Nose: Woah, coffee. Chocolate. You need to like coffee and chocolate to like this, luckily I like both. Yeah, lots of chocolate, real stuff though, actual cocoa beans and fresh roasted coffee, There is a touch of salinity under it that gives it a fudge note, some fried banana, a little light toffee and hot buttered crumpets.

Palate: Hot and sharp again at first. Not like the nose……which is a shame. Fizzy cola bottle sweets, nail polish, white pepper and sharp mango again, or nectarine.

Finish: Short. Ah, back to the nose we go with fudge, chocolate, salted caramel and a really good milky coffee.

 

Top Beverages Spiced rum:

Double Distilled white rum infused with cassia bark, orange peel, ginger and Indian vanilla pods.

Nose: Well, this is pungent. Loads of ginger, cinnamon, almost a Chinese 5 spice note, a touch of vanilla, some dark chocolate and a brine/salty tang. Some light liquorice and spiced vanilla pop up as the ginger dies down.

Palate: Hot, but ginger hot. Cloves, ginger root, chillies, cinnamon powder and dry – yes, a dry spiced rum, thank god! No sugary sweet stuff here. A little anise, hint of chocolate, mango, apple and pear.

Finish: Medium. Lots of ginger again, cinnamon and anise. Vanilla shows up here, guess it could finally get out from behind the heat and spices from the palate, and some orange zest.

 

Thoughts in general? I find the white rum too rough. I buy my rum to sip and I don’t think it’s really a sipping rum, none of them really area. There is a nice sharp fruit that runs through it and a salty note that balances things out, and what I do like is that these notes filter through to all 3 of the rums, so you can see that they are all based on the same thing. I think the white would be very good in any fruity cocktail, it’s a strong enough flavour that you’d pick it out and it’d compliment the mixing ingredients well, but as a sipper…..no. Pass.

The Mocha rum smells amazing and finishes well, but the smells are not translated into the drinking really, I think it needs longer with it’s infusions. Again would go very well in a more robust cocktail, something where the rum needs to have more strength to it. As a sipper, I’d drink it, but I’d probably just end up with my nose in the glass most of the time.

The Spiced rum is very good. It’s too heavy on the ginger and too hot there, needs to be toned down, but I could happily drink it neat. To be fair I like ginger a lot…..outside of that it’d be a great winter warmer in a punch or hot toddy, or even in a hot chocolate.

Would I buy any of these rums with my own money? In honesty, no. They’re not what I’m after in my journey and they are bloody expensive (500ml bottle for £49.95), and whilst I understand that craft distilling is very small batch and has higher costs, and the ingredients are absolutely top quality, the target for these are going to be people with deep pockets who are looking for ultra-premium mixing rums.

What I’d be very interested in seeing, is if they age some of the rum. Bang it into some small quarter casks and give it time with oak. There are some good notes in the base rum that’d age well and transform with that ageing.

Lluidas Vale (Worthy Park) 12 year old (2006) – The Duchess

What is it? Jamaican Pure Single Rum (molasses derived rum, 100% pot still, from 1 distillery in Jamaica) from the Worthy Park distillery. It’s called Lluidas Vale because Worthy Park don’t like independent bottlers using their name on bottlings, which is fair enough as they can control their brand. Worthy Park is located in Lluidas Vale, hence the name. This rum was from a single cask that was filled in 2006, matured for around 9 years in Jamaica before coming to Europe to finish off it’s ageing until 2018, so a total time of 12 years, at which point it was bottled by Nils Van Rijn from http://www.bestofwhiskies.com under the rum brand The Duchess. The ageing of 9 years in the tropics puts this on par with a European aged rum of around 20-25 years old.

The rum was from marque WPL (Worthy Park Light) which sits in an ester range of 60-119 g/hlaa. And this is 1 bottle from the cask that produced 268 bottles of rum.

Not coloured, not chill filtered and bottled at 57.9% abv.

Sugar? Nope.

Nose: Quite savoury and a lot less banana than with some Worthy Parks, not to say it lacks it though with over baked and burnt banana bread and some banoffee fritters, but we’re generally savoury here; tar, WD40, olive oil, olives, camphor, Tiger Balm and a handful of crushed sea shells. Some salty seaweed, but almost smoked and dried and some sweetness of char-grilled pineapple at the end.

Palate: Full weighty mouth, oily. Savoury here again, although a little more fruit and spice; black bananas, over ripe pineapple, mango and some light toffee with a touch of ginger. Then on to the salt, liquorice, tar, shellfish, olive oil and anchovies. Oak appears here but it’s not tannic or gripping, just shows as black breakfast tea and the taste of a chewed pencil with graphite inside.

Finish: Long. Sweeter here than the nose and palate, some cane, toffee, a little marmalade maybe. Aniseed ball sweets and soft eating liquorice make it a touch herbal. There is some cinnamon, ginger and a bit of milk chocolate as it gets to the end. All through though there’s the salty, oily undertone that keeps it interesting.

Thoughts? Excellent. I like Worthy Park, a lot, but sometimes I find it a little on the sweet side. This takes me back to one of my first ever Worthy Park bottles from Bristol Classic (an 8 year old), which was proper savoury. This isn’t quite that level of savoury but it’s definitely over that side of the fence. Interesting, complex, perfect abv and I’d say the right mix of tropical and European ageing.

I picked this up for £55 and I think that’s a great buy given how independent single casks of rum are heading now. Well done Nils, good selection, and thanks for keeping the price reasonable for us! I’d easily pick up another of these.

Aldi Crossbones Premium Rum Mashup

I shop in Aldi. I shop there for a number of reasons, but one of the main reasons is that the general price to quality ratio of the stuff you get is excellent. Sure, there are a few duds on their shelves, but on the whole the stuff I buy is better in quality than other supermarkets at the same price point, if we’re comparing like for like. This extends right into their alcoholic drinks range with their wines blowing away stuff 3 times the price. Long have Aldi done a range of whiskies and about a billion gins, but rum has always lagged behind. They put out the Sea Dog spiced rum this year which really wasn’t very good, but I have been hoping for more offerings. So there I was, minding my own business in the Aisle of Wonder when I see some new rum. I’ll have some of that!

A while ago Aldi released 2 new “Premium” rums as part of their Special Buys (they come, they go, then they’re gone), one was a golden rum and one was a dark rum, both called “Crossbones”. As I have a lot of time for Aldi I thought I’d give them chance to make amends for the Sea Dog. I’m going to review both rums here to give you a fair account of them against each other as I imagine most people will see them on the shelf and be wondering which one to go for.

Update: It looks like these rums may have been incorporated into the wider range rather than Special Buy as they are now sitting with the rest of the booze on the main shelf. Hopefully the dark rum will be part of the core range.

First, lets start with the review of Aldi Crossbones Premium Golden Rum:

What is it? Dunno. Rum. It’s a blend of young and older rums from around the Caribbean, aged in oak casks. We don’t know the still type, or the countries, or how long they have been aged in oak for. So we’ve looking at a generic rum blend here. Without a doubt this will be entirely from molasses.

Coloured, chill filtered and bottled at 40% abv.

Sugar? My hydrometer says 4g/l, that is perfectly fine and generally considered to be “none” as anything under 5g/l can be attributed by cask sugars. So well done Aldi, they’ve not smoothed it over with sugar.

Nose: Pretty pleasant actually, smells like rum. Some spirity varnish notes and it’s on the lighter Cuban or Central American side, high in column still, but none the less it’s a fair nose; banana, coconut, caramels and baking spices with cinnamon and clove. A touch of runny honey, vanilla and a little menthol.

Palate: Medium mouth feel. Light and grassy, slightly astringent but not too bad, easy to drink neat. It’s a rinse and repeat of the nose really, a little more savoury note here though with some brine and a touch of tar but nothing too much as to sway it from the oak caramels and spices.

Finish: Short. More astringent here and a little bitter, still some cinnamon, caramel and vanilla though. It gets some lime part way through which lifts it.

Thoughts? A standard “golden rum” I guess. Generally though it’s decent enough. I’ve had worse rums for more money and in respect to Aldi it probably wasn’t ever designed to be drunk neat from a Copita glass and judged by some dude on the internet. Based on that, its general flavour and price of a mere £15 I think it’s a solid buy.

 

Ok, let’s move on to the Aldi Crossbones Premium Dark Rum review:

What is it? A bit more detail here; this one is solely a blend of Jamaican column and pot still rums, so we know we’re likely to be getting a bit more in terms of quality, it’ll be solely from molasses. No mention of ageing here, but then I don’t know what defines “older” rum in the Golden one anyway, the lack of any age indication isn’t a deal breaker, it’s a dark rum blend.

Coloured (oh yes, heavily), chill filtered and bottled at 40% abv.

Sugar? As with the Golden Rum, this has come in at 4g/l so totally fine. No issue here.

Nose: Yikes. Big, rich and decadent that’s for sure, definitely got some Jamaican pot still in here. It’s going for the “Navy” style of rum, if that’s your thing. Black bananas, boot polish, treacle toffee, molasses, roasted coffee beans and black olives. Notes of camphor, soil, wet leaves and brine. There is a slight meaty note too, mushroom’y, maybe ham and a little grilled pineapple.

Palate: Yeah, same here. Full mouth though, quite oily and rich but not cloying. Chocolate, fudge, cinnamon, treacle toffee again and a massive waft of banana bread, black bananas, ginger and coffee. It still has some savoury notes though with that boot polish, some leather, camphor and mushroom. A little black olive and brine too at the end.

Finish: Medium this time. Stays on the treacle, coffee, chocolate and wood spices here with ginger, clove and nutmeg. A little vanilla and coconut towards the end and a lighter banana note.

Thoughts? Heh. Really pretty good. Lots of rich flavours, not much heat or astringency and easy to drink neat. It’d mix very well but honestly it’s easy peasy to drink it neat. I imagine this is what most people expect when they order a “dark rum” and it delivers on that expectation.

Just reading the bottle tag I knew that this one would be better than the Golden rum, it was the one I originally went for before I decided to get both; knowing it’s fully Jamaican rum is the kicker here as even industrial Clarendon column still rum is better than the vast majority of shite from Central America, chuck in some heavy pot still and it’s game on.

£15, again. No thought needed, it’s an absolute bargain. I’d recommend going out and getting this one if you are a fan of dark rums, it blows away stuff twice it’s price. The only issue is that it’s on the Special Buy so you may find your local Aldi like mine; sold out of this. I guess that’s a fair indication of which one was better!