Montanya Valentia

20200528_084420What is it? American rum, distilled, matured and bottled at the Montanya distillery in Colorado. The rum is a blend of sugarcane and molasses mixed together for fermentation and distilled via direct fired Alembic pot stills – you can read more into this on my review of the Montanya Oro. In terms of maturation this one has had a different treatment; it’s at least a 4 year old rum with initial maturation in Laws Whiskey casks (white American oak) and then a finishing period in Rye casks from Catoctin Creek (like Montanya this is also female owned and distilled). Valentia means “courage, bravery, grit” in Spanish and was originally a limited release put out to celebrate the progress women have made in craft distilling but it was so successful that it’s now an ongoing release. Unlike the Oro and the Exclusiva there is no honey added to this rum.

This is a single barrel release and my bottle is from barrel 500.

Bottled at 40% abv, not chill-filtered and not coloured.

Sugar? No; 0g/l in this one.

Nose: A very dry nose and pretty spicy; loads of ginger, white pepper and clove, there’s certainly a real influence from the rye casks in here that’s for sure. Where the Exclusiva is fruity, this is spicy. Under the initial blast some more subtle smells appear in the form of honey, butterscotch, lemon sherbet sweets and coconut. There’s also this creamy note sitting next to the sweeter smells, it’s like almond butter and crème patisserie, a vanilla rich thick custard cream. Right at the back end is a touch of pineapple and a little peanut.

Palate: Good weight in the mouth, certainly for a 40%’er. Dry again. Yeah, a kick here too, it’s hot at the start with black peppercorns this time, ground ginger, cloves and pimento. We follow the same progression as the nose moving on to honey, a little caramel or butterscotch sauce and a spiced vanilla cream. That really nice creamy note is here too which really counters and cuts the spices well, and a candied chilli infused pineapple chunk mix arrives at the end. Still stays nice and dry right the way through.

Finish: Medium. There’s some lemon cream and apricot just as the finish starts and the whole thing reverses; honey, vanilla, coconut, almond and then the last thing to go is the spicy ginger and pepper.

Thoughts? This is yum. I’m a fan of what Montanya are doing and it’s great to see the breadth of style in their range, but for me this is hands down the best. It’s much more my preferred style of rum and has added complexity over and above their other core bottlings, all of which are very good. I’ve found quite a lot of spice in all of the Montanya rums and add in the rye casks, well, it’s great. You’d think that the rye and inherent spices would massively over-do things but really it doesn’t, I mean let’s be honest it is a spicy rum, but it’s certainly not overdone at all. The cask and the rum both let each other do their thing and show their best bits.

£45. Easily the top of the Montanya core range (as things stand) and certainly a rum I’d recommend picking up if you’re into a dry, spicy rum or if you were moving into rum from a whisky background. It reminds me very much of Balblair, which is a big compliment as it’s probably my favourite Scotch.

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