Foursquare Premise

About time I got round to the Foursquare Premise review!

What is it? Single Blended Rum (Molasses based Pot and Column still from the same distillery) from the Foursquare Distillery in Barbados. The rums are distilled in their various stills and blended at new make spirit, prior to ageing. This allows the distillery to chose the type of rum they want to end up with, flavour profile wise, before ageing it. The resultant blend is then put into ex-bourbon casks for 3 years, after which it is moved into ex-sherry casks for 7 years, giving a total age of 10 years old. All ageing is done tropically.

The rum is limited to 15,000 bottles and makes Mark 8 of the Exceptional Cask Selection rums from Foursquare. Reviews of the other Exceptional Cask Selection rums can be found on my Rum Reviews page here.

The rum is coloured, chill-filtered and bottled at 46% abv.

Sugar? Don’t be daft.

Nose: Yep, I’ve definitely poured a Foursquare product into my glass, no doubt about that! Quite oaky at first and a lot of bourbon cask influence initially with coconut, vanilla, caramel and clove. Once accustomed it’s easy to pick out the sherry wood; soft, warm leather, figs, raisins and black plums. There is a hint of orange rind, some black peppercorns and fresh liquorice root in there too. Right on the back end of the nose I’m picking up varnished wooden furniture and the smell you get on your hands after reading an old book. A few musty cardboard boxes appear too – it’s a good smell, they’re not too musty and just add a further depth of age to the nose.

Palate: Really good weight in the mouth. Spicy, a lot more so than I was expecting actually, and very very dry and tannic. Immediate sherry notes here, dry roasted peanuts, very dark chocolate (90% stuff), cold tea, dates and currants (the small and slightly bitter ones). A little engine oil type note, the taste of licking the back of an envelope or stamp, ink and old leather. A quick grind of black pepper just to finish off.

Finish: Medium, shorter than I was hoping for. Spicy here too! Again very dry indeed, tannic with breakfast tea, that dark chocolate again and a chewed pencil (lead included). Not really much to add to from the palate notes and carries the sherried dried fruits into the finish with the figs, raisins and plums. Bone dry as it goes on.

Thoughts? Another great rum from Foursquare, it reminds me a lot of Rum SixtySix actually but with a concentrated dark fruit element, which certainly aint no bad thing. The sherry casks work well with the Foursquare profile, which I’m assuming was a dry sherry such as Oloroso. If you don’t mind a very dry rum then it’s easy to drink and quite complex. If you prefer a sweeter style than this one may not be for you and will be a step too far.

Personally, I don’t find this rum as good as the Criterion – but then that was incredible and a much higher abv – it’s unlikely it was ever planned as a contender for it. The Premise sits easily on a par with the Port Cask from 2015. If I was picking at anything then I’d rather have a bit less oak and a bit more fruit, but they really are minor details.

£45? Yes please!

 

Foursquare 2004 Cask Strength (11 year old)

With the recent release of the new Foursquare Exceptional Casks, specifically the 2005 Cask Strength, I thought I’d check my notes on the 2004. Imagine my surprise when I released I’ve not actually posted a review for the 2004 Cask Strength yet! What the hell happened there then?! Too much rum, too many pieces of paper and a brain that has been turned to jelly by having kids, that’s what. So better late (2 years) than never as they say:

What is it? The Third bottling in the Foursquare Exception Cask series. It’s molasses based rum produced on both Pot stills and twin column stills at the same distillery, Foursquare in St. Philip, Barbados – so a Bajan Single Blended Rum. The distillate from both still types is blended when it’s raw spirit and then put into ex-bourbon casks to age tropically, in this case for 11 years. The rum was distilled in 2004 (hence the name) and bottled in September 2015.

As far as I’m aware the rum does have some colouring in it. There are no details about chill-filtration but the rum does go slightly cloudy with water so any filtering has been minimal. Bottled at full cask strength of 59% abv.

Sugar? Not a cat in Hell’s chance.

For the purpose of this review I’ve taken the rum down to around 55% abv.

Nose: Ok, this is pretty damn awesome……pretty oaky as you’d expect, a lot of bourbon influence with vanilla, warm wood, smoked coconut, gingerbread, light rolling tobacco and pecans. There’s a lovely biscuit’y note that reminds me a lot of Digestive biscuits and brown sugar that has been melted with butter in a pan as if you were making a cheesecake base or something. There are some fresh cane notes too, that I wasn’t expecting, hay, and the odd green banana. Under all this there are some meaty savoury notes of fresh liquorice root, tar, engine oil, sea water, dusty dry soil blowing about in the wind and very good olive oil.

Palate: Surprisingly not as hot as you’d expect, good full mouthfeel and very dry. Really quite savoury at the start with salty green olives, salted and smoked lemons, tar, creosote and wasabi. The savoury dies off a little leaving dark chocolate, roasted pecans in a salted caramel, donuts but without the sugar (just the batter) and ginger biscuits. There are some lovely lifting grassy cane notes again part way through that keep it fresh as the sweeter side starts to settle in.

Finish: Long, very long. Oaky and bitter dark chocolate, vanilla, coconut – we’re back to the nose again – a little touch of orange maybe or marmalade that creeps in and whilst it’s certainly not sweet the sweeter notes dominate over the savoury side here, but it’s dry and puckering at the same time.

Thoughts? Fabulous stuff. Really. What a beautiful rum; it’s got everything you could want in it and it takes water like a fish. I dropped it down to 40% abv for a trial and all the flavours were still great. What’s worrying about this is that even at 59% it’s dangerously drinkable, but I’ve found the sweet spot is at about 55% (which is why I’ve reviewed it at that), and there it really allows that perfect Foursquare balance to show off.

So I bought this so long ago I don’t even remember how much I paid for it, I think it was about £45!! Absolute no brainer, and what’s even better is that it’s still available to buy (at the time of publish). So if you’re thinking about picking up a 2005 Cask Strength I urge you to pick up this 2004 also and compare the two. You will not be disappointed.

R L Seale’s 10 year old

What is it? Single Blended Rum from the Foursquare distillery in Barbados, so a blend of Pot still and Column still rums produced at the same distillery. Molasses based, the rum is distilled in the respective stills with the resultant spirits being blended together according the recipe for Seale’s 10, the blend is then put into ex-bourbon casks to mature, tropically, for a minimum of 10 years. Note, this isn’t a case of column still and pot still rums being aged separately and then blended at the end, these are blended first before maturation.

Incidentally, this rum is named after Richard Seale’s great-grandfather and founder of Foursquare distillery, Reginald Leon Seale.

Coloured, chill filtered and bottled at 46% abv

Nose: Quite understated and shy on the nose, you really need to get your face into the glass if you want to find the deeper flavours. Plenty of coconut, almond and oak at first, followed by the expected caramels, nutmeg, butter toffee, cloves and cinnamon. There is a little banana, some salted butter, and a touch of vanilla showing up as things move along and also a really nice orange honey cake smell deeper down. All very easy, sweet and unoffensive, however, as you think things are moving along merrily you start to find grease, olive oil, paper that has come straight out of a lazer printer, new leather and pen ink. You know, just to keep you on your toes!

Palate: Full mouth feel, perfect weight. Dry delivery but with sweet identifiable flavours; caramel, vanilla and toffee pennies again, toasted brioch with salted butter, that orange cake from the nose, grated coconut and a whoosh of white pepper. It’s not spicy but it does have some heat to it certainly. There are the savoury notes too with olive oil, vaseline and an almost herby dried banana that is more salty than sweet (it’s really hard to explain), as things move to the finish it does pep up a bit with some chilli infused dark chocolate and salt & pepper cashew nuts.

Finish: Medium and very dry. This is where it gets spicier now; salted chillies, spiced black tea, 90% cocoa dark chocolate and a black pepper infused caramel. A little lift of apple….well, maybe mulled cider I guess, marzipan, coconut and plenty of gripping oak.

Thoughts? A real proper rum. If someone asked me for an example of a “real” aged golden rum then I’d name this. It’s got approachable sweet notes without actually being sweet and good depth/complexity with the savoury side to give that little extra. The balance between the two is, as always with Foursquare, excellent. I just find it a little shy and lacking a bit of whollop; you really need to spend time with it and go hunting for the flavours, they don’t come to you.

Once again though, I find myself looking at the Exception Cask releases, at how incredible they are and then feel disappointed with what’s in my glass.

Ok, let’s not nitpick here though, it’s bloody good rum and at £35 anyone who is into rum should have a bottle of this in the house.

Would I buy again? 100%.

Foursquare 2 year old (2013) – Habitation Velier

What is it? Pure single rum from Barbados, distilled at the Foursquare distillery on a double retort pot still in 2013, aged for 2 years in ex-cognac casks, and bottled in 2015. This rum is 100% tropically aged and that 2 years has produced an Angel’s Share of over 15%, so a loss of around 7-8% a year! To put this in context, European aged spirits tend to loose around 2% a year to the Angels, so this is interacting and oxidising at around 4 times as quickly as something you’d get maturing in the UK. 2 years doesn’t sound a lot but with the rapid maturation taken into account this is equivalent to a European aged spirit of around 8 years old. Those 2 years have also been in ex-cognac casks which means it’s tight grained French oak, this is much more intense than ex-bourbon American oak and will add a lot of flavour to the rum.

Unchillfiltered, not coloured and bottled at 64% abv. Rock on.

Sugar? No. Zero additives to this.

I’ve dropped this down to around 57% or so, it’s way to hot and spirity at 64%, I need my nose and I like my throat.

Nose: Oh my, lovely. Certainly Foursquare at first, no doubt about that. As we begin it’s kinda what I’d expect with vanilla pod, spiced caramel sauce, those toffee pennies from a tin of Quality Street (mixed chocolates that you get in the UK at Christmas) and a little orange cake. Once my nasal hairs have got used to the heat (even at 57%!) there is more depth to this; it’s pretty fat, oily and phenolic with olives, raw licorice, raw coffee beans, raw walnuts, engine oil, grease…whatever, it smells dirty in a good way, like I’ve just come in from the garage. The phenolic and sweet smells blend to give an almost Umami effect which lights up your nostrils. This is a big rum and I could smell it all day long.

Palate: Perfect weight, oily but not viscous. Hot delivery, even diluted down – let’s be honest, it’s only 2 years old and has been in French Oak. Chilli infused caramel, pepper infused toffee, that vanilla pod again and then, as with the nose, BAM! Phenolic, meaty, oily, salty, brine, tapenade paste, candle wax, licorice, maybe a little tar or rubber – can’t quite put my finger on it. That salt-sweet Umami efftect again that just ignites your taste buds. Finally, just as things move towards the finish there is a little raisin and some dark chocolate creeping in.

Finish: Long, very long and hot. I was expecting a shorter finish given the age. The raisin and dark chocolate continue but it’s joined by licorice again, some cranberry, salty lime lift and a drizzle of thick honey over toast. The dark chocolate returns and it tails off with a coffee bean or 2.

Thoughts? A big, big rum. For a young rum it’s got massive flavour and incredible complexity right through from nose to the end of the finish. Ok, it isn’t very well balanced, which is something that Foursquare always is when it’s blended out, but geez come on, it’s a 2 year old French oak matured pot still rum at 64% – it was never designed to be balanced! What it was designed to do was show you what Foursquare pot still is like and celebrate that. With that considered it works perfectly.

£85….2 year old, that’s a lot. Would I buy this again? 100%. Age is a good marker of market value for spirits, generally, but there are other things to consider and this is about flavour in the bottle and it’s worth every penny.

*Buyer beware; this is not a rum for novices or the faint hearted*

 

Foursquare Criterion

One that many people out there are no doubt waiting for reviews on. I’ve had this bottle since it snook up on TheWhiskyExchange a few weeks ago and I’ve been working my way through it slowly. I didn’t want to bang a review out straight away due to the nature of the rum; as it’s partly matured in ex-Madeira casks it needs time to open up. Pretty much every spirit I’ve drunk over the years that has spent a reasonable time in fortified wine casks has taken time to fully show it’s colours and the opening and drinking of the spirit allows the oxygen to mix with the juice and let the flavours settle and show. A quick fire review from the first glass was never going to do this bottle the justice that it deserves, so here it is….a little later than I wanted. Foursquare Criterion:

What is it? Round 5 of the Exceptional Cask Selection rums from the Foursquare distillery in Barbados. So far we’ve had the 1998 vintage (which I missed and is looong gone), the Port cask finish, the Zinfandel blend and the 2004 full proof. Here we have something which is a sort of mixture of the previous versions – full proof and a cask dip. So, molasses based rum produced on both column and pot stills (the blend has not been divulged). The resulting blend of the rums was first matured in ex-bourbon casks for 3 years and then re-racked into ex-Madeira casks for a further 7 years, giving a total of 10 years worth of tropical maturation. As with the Port cask rum, this is not a wine cask finish, it’s spent a lot of time sitting in those ex-Madeira casks – 7 years is a long time in Madeira casks, especially in tropical conditions. This is a limited bottling, with only 2000 bottles being produced to market and this time is also finding it’s way over to America, so pickings will be thin. It appears that there is exclusive distribution rights in the UK of this through The Whisky Exchange.

I’ve been informed that this is natural colour (although it doesn’t say it on the bottle…..Richard!), not chill filtered (although it doesn’t say it on the bottle…..Richard!) and bottled at full proof of 56% abv. Game on.

Sugar? Get out of town.

Nose: Absolutely Foursquare, no doubt about that! We get honeycomb, some golden syrup, vanilla, gripping oak with cut planks, black peppercorns and green chillies. There are the usual and expected wood spice notes of cinnamon, nutmeg and some allspice ginger biscuits. Once the initial oaky onslaught has passed there are warm and deep notes of dry roasted peanuts, honey glazed smoked almonds, muscavado sugar, flame grilled pineapple and some salted butter. There is a touch of high quality, freshly brewed black coffee and the smell of a distant car garage with a little tiny bit of grease and motor oil. It’s mouth-watering , intense and almost pulls you into the glass.

Palate: Nose was pretty stunning, the palate is even better. Heavy, thick mouth feel, even at 56% abv – it’s beautifully oily and coating without being cloying. Big honeycomb again straight away, pretty sweet delivery and almost bourbon like at the start with caramels, corn syrup, charred casks and spicy oak taking hold – the abv really punches the flavour and the initial hit. A bit of time getting used to the heat of this we have some beautiful maple pecans, toffee sauce, fresher red apple – maybe even some tarte tatin. Salted butter again, some juicy sultanas, a little burnt banana, smoked custard (doesn’t exist but should!) and then the phenolic notes I found on the nose with motor oil, distant tar and old car engine that’s running the fuel mix too rich – or what I imagine that would actually taste like…

Finish: Long, very long indeed. Dry as hell, very dark chocolate (90% stuff), nuts that were burnt when being roasted, the ones that were at the bottom of the tray, salty caramel that has stuck to the pan. Some smoked nuts with a little sharp apple as it fades, maybe even toffee apples. It’s a very dry and quite bitter finish at it tails off, but not bad bitter more of the interesting oak laden bitterness you get with well aged spirits. Right at the end of the finish (right, right, right at the end) there is a musty cloth note and a little bubblegum, which could indicate that the Madeira casks this has been sitting in were pretty old and have held wine for a long time, just getting to the end of their life, if not slightly past it. I’ve found this note in old Armagnac before and whisky that was in very old Oloroso sherry casks, just a slight flaw with the cask condition. Usually you wont notice this as normal drinking wise you’d already be back in for another sip, but as I’m reviewing I’m deliberately looking for flavours…..so I guess you sometimes find things you wouldn’t normally.

Thoughts? What a beautiful rum this is. I’ll tell you right now that this is may favourite of the Exceptional Cask Selection rums so far, the abv is near on perfect (it’ll happily take water if you want to put some in though), the mouth feel is exceptional and the layers of flavours built up by the cask selection and the rum blend are deep as hell. Once again, as with the previous Exceptional Casks, the balance is the real player here, the way the flavours work together to give a whole greater than the sum of it’s parts is what takes this rum to the top of the pile. I’m all for single cask, single still, rums but this is a lesson from the master in the wonders of skilful blending and the results it can produce.

Price? £57 in the UK. Some would say it’s steep for a 10 year old rum, but forget age…that’s just a number on a label, it’s about quality of what you get in the bottle – £57 well spent in my view, and if I wasn’t such a tight git I’d have bought a case of it.