What is it? Pure Single Rum (molasses based, 100% pot still, single distillery) from the Diamond Distillery in Guyana. This rum was distilled on the Port Mourant wooden pot still back in April 2008 and matured in the UK for around 10 years in an ex-bourbon cask, at which point it was transferred over to an ex-oloroso sherry butt for finishing for just under 2 years, after which it was bottled by Hunter Laing for their Kill Devil rum brand. Now this wasn’t any old ex-oloroso butt that Hunter Laing had knocking about, oh no, this was a sherry butt that had been holding Port Ellen single malt Scotch whisky. For those of you that don’t follow whisky, Port Ellen is a bit of a unicorn; it was an Islay distillery that produced a peated single malt (they had their own maltings, which are still used today for malting the barley on Islay for the distilleries there) and closed back in 1983 during an industry wide culling of distilleries. It’s very rare whisky and is now a collectors item, with bottles going for £1000’s. This cask was used to mature Port Ellen whisky for over 34 years, so there is plenty of the spirit soaked into the wood, and this rum is likely to be the closest I’ll ever come to Port Ellen!
One of 690 bottles produced.
Not chill filtered, not coloured and bottled at cask strength of 60.9% abv.
I’ve been waiting to review this Diamond 11 year old Port Ellen Cask Kill Devil for ages, but there’s some type of pandemic going on, my kids are off school, the wife is at home and knocking reviews out…..well…..it’s been on the back burner.
So Port Mourant, in a very old Port Ellen sherry cask, at full blast. Hold on to your hats.
Nose: Quite rich and full actually, given the very light colour to this whisky. Typical Port Mourant notes of aniseed, fennel and salted liquorice, green olives and brine, crushed sea shells and marine fuel. Then we get the cask. What a cask! Sweet vanilla, a little cinnamon and soft billowing smoke, iodine, tarry ropes on a jetty, smoked lemons and a touch of icing sugar. We’ve also got meaty figs, flame raisins, sultanas and blanched walnuts in there too – that peat from the Port Ellen cask really shows up.
Palate: Full mouth, not as big and rich as the nose though. Holy shit, peat. Immediately the aniseed and liquorice of the rum are joined with thick, salty, medicinal peat smoke. Surgical bandages, sticking plasters, stamp glue, smoked ham, pine sap, menthol and smoke lemons again. The medicinal peat amplifies the fennel and liquorice of the Port Mourant and binds with it – it’s a savoury party in your mouth, hugely phenolic. The notes of new leather, fig and milk chocolate from the sherry butt show up part way just to keep it real, but that tell-tale peaty smoke sits there all the way.
Finish: Long. The smoke billows on and is joined by sweeter notes of milk chocolate, lemons covered with icing sugar, roasted walnuts, smoked fennel, pan-fried green banana and even a little butterscotch. There’s the odd tang of olive and bitter liquorice root that pops up during the course but it tends to stay sweeter and less phenolic here.
Thoughts? Rumsky! Give it to a whisky drinker and they’d tell you it was the latest Ardbeg release (whatever thing they were doing that year). That Port Ellen cask is magnificent, what I’d have given to actually have tried the whisky. There is so much character with peat, smoke and sherry that comes through to the rum even with such a short finishing period. The cask really compliments the savoury side of the Port Mourant, sure it’s dominant but it doesn’t over shadow the rum, it binds and amplifies it into one harmonious thing.
Ardbeg released a young whisky finished in rum casks some time back (Ardbeg Drum), it was the same price as this and it was shit. 1-nil to the rum world I’d say.
Right, £90. Yes, an expensive 11 year old European aged rum, but you’re paying for the cask it’s been sat in for that 2 years so that’s just how it goes I’m affraid. As I say, the closest I’ll ever get to Port Ellen. I think it’s wonderful, but it’s not going to be for everyone this, I happen to really like peated Scotch, and if you don’t then probably give it a miss. I feel lucky to have been able to get hold of a bottle and I’d buy it again.