Mezan Guyana 2005 (Port Mourant)

What is it? This rum is a molasses based rum from the Diamond distillery in Guyana, specifically from the Port Mourant double wooden pot still – making this a Pure Single Rum . It was distilled in 2005 and I believe it was bottled in 2015/2016 making the rum 10 years of age. Recently Mezan have changed their labelling to show more information on ageing and bottling, but this is an old bottle so there isn’t much to go off. From what I understand, and certainly get from the tasting, is that this is European aged rum.

Not coloured, not chill filtered and bottled at 40% abv.

Nose: Quite pungent, you can smell it from quite a way off, so I’ve high hopes for this. Really fruity at the start with bananas, guava, papaya, a lovely light blossom honey and a whole host of fresh flowers – summer in a glass! The deeper in you get it starts to show it’s savoury side with aniseed, red peppers, fennel seeds, light liquorice, liquorice root, fresh ginger and menthol.

Palate: Medium mouth. Not so much fruit here, lots of fennel tea, aniseed balls, ginger again, brine, shellfish and some tarragon. It’s very herbal and really quite spicy. There is a dried banana note in there and a touch of sharp mango, but not much.

Finish: Medium. Spicy from the ginger and white pepper, but there is a softer more buttery side as it progresses, a little horseradish sauce. Fruitier at the end with lots more bananas and that guava. A slight tannic note is the only evidence of any age.

Thoughts? Lovely nose but the palate and finish let it down. There are some good flavours and a bit of complexity but it feels too young. It’s very spirit driven, which is fine, but it needs to be approaching 50% abv if they’re relying on it’s spirit character alone. I’d say it needed fresher casks really to add more depth into the rum.

This cost me £35 back in 2017, which is a good solid buy and something a little different; naturally presented “raw” rum. I’m not sure I’d be buying this again though, even if there were any left about.

Worthy Park Single Estate Reserve

What is it? Jamaican Pure Single Rum, so 100% pot still rum, from Molasses, and produced at the Worthy Park distillery in Jamaica. The rums that go into this blend are aged tropically for between 6 and 10 years before being blended for the final rum, and all of that ageing takes place in first fill ex-bourbon casks (only previously held bourbon, nothing else).

No dunder is used at Worthy Park, the esters are produced during fermentation using a propriety yeast strain and control of time for the fermentation. The marque used for this rum is entirely from the WPL marque, which is a lighter Worthy Park and comes in at 60-119g/laa. For reference, the range of marques for Worthy Park and their ester levels are:

  • WPEL: less than 60g/laa
  • WPL: 60-119g/laa
  • WPM: 120-239g/laa
  • WPH: 240-360g/laa
  • WPE: up to 800g/laa

Coloured, but not chill filtered and bottled at 45% abv.

Sugar? No

Nose: This smells good. Definite and strong Jamaican pot still, but it’s not big, pungent or funky. A Hampden this is not. Key Lime Pie topped with a banana cream, soft vanillas – vanilla Danish pastry maybe, toasty oak, coconut and a little lemon too. The more I nose this I start to get crushed shells, salty rock-pools and a beach on a hot day. Faint notes of marine fuel and oil in the distance and anchovies marinated in very good olive oil. There is a light marzipan/almond note appearing from time to time too.

Palate: Medium mouth feel. Sharp at first with citrus fruits and yellow stone fruit, quite hot with a little ginger root and white pepper. After the initial heat it’s pretty savoury and salty; brine, green olives, salted fish, shellfish in lemon juice and a big breath of sea breeze when stood on a jetty. Mid-palate and as it moves to the finish the sweeter notes appear with some milk chocolate, vanilla custard, Lady Grey tea and bananas.

Finish: Medium to long. Some salty tang still in there but much sweeter than the palate and more funky; ripe bananas, fresh pineapple, lemon curd, maybe a light butterscotch too and a fudge’y note.

Thoughts? Cracking rum. The nose is a beauty but I’m less keen on the finish if I’m being honest, it’s not “bad” at all, I’d just prefer a bit more intensity and less “safeness”, but that’s just my preference here. Again, a fine example of a Jamaican pot still rum, much more approachable than a Hampden or Long Pond and a good foot in the door if you want to head that way in your rum journey. I’m being a bit spoilt with Jamaicans here at Rumtastic Towers at the moment, they’ve all been very good recently!

I picked this up for £45. That may put people off for a NAS (No Age Statement) rum, but you’ve got to bear in mind it’s 6-10 years old and tropically aged. If you are starting to explore more interesting and complex rum at the moment then it’s one I think worth investing in. Personally, I like the style and I’d buy it again.

 

Hampden 15 year old (2000) – Adelphi Single cask

What is it? Pure Single Rum (100% pot still, from molasses and a single distillery) from Jamaica. This rum was distilled at the Hampden distillery in Trelawney. It was distilled in 2000 and bottled in 2016 at 15 years old by Independent bottler Adelphi, after undergoing a finishing period (for an undisclosed amount of time) in ex-Sherry casks.

Hampden use dunder in their fermentation process and will ferment the rum from 2 weeks and up to 1 month for esterification to take place, depending on the marque of rum they are aiming to produce. They produce 7 marques of rum and you can read more about them at this link, which has been posted recently by Wes at TheFatRumPirate and was written by Marius Elder at SingleCaskRum; clicky click.

The only indication of cask on this bottle is “JM1” which is not one of the Hampdent marques, and I believe stands for “Jamaica Main”. In terms of esters, that’s not very helpful, but using the information provided by Marius it appears that 2000 vintage export from Hampden was from marque LROK, which is a lower ester level and comes in at 200-400g/hlaa. Now I say “lower”, that’s in terms of Hampdens, in terms of most other rums that’s still pretty damn high; most rums come in at around 50g/hlaa….

This is a single cask rum and only 346 bottles were produced from the cask.

It is not coloured, not chill filtered and bottled at full cask strength of 54.3% abv.

Sugar? No

Nose: Hello! It’s a pungent little devil alright! The rum literally jumps out of the glass and punches you in the nose. We’re all bananas at the start, but gooey black ones, baked ones, bananas pan fried in butter and banana & walnut loaf. Very overripe pineapple slices, yellow stone fruits (nectarine mostly) and some fig. Then come deeper notes of raisins, fig jam, warm leather, cloves – all of which I presume are from the sherry cask. Finally, notes of hot sandy beach coves, raw shellfish, charcoal, a touch of beewax and a really interesting meaty note that reminds me a lot of home-made honey glazed ham.

Palate: Thick and full mouth, oily in texture. Hot entry – well, it’s 54.3% – bags of bananas again, crushed walnuts and peanuts, baked banana cream pie, banoffee even maybe, salted butter and a brioche with Creme Anglaise over the top. There’s a smoky note of BBQ pineapple, that meaty glazed ham is here too, or a pulled pork, varnished oak and some rubber tyres. As the palate ends there is a zippy citrus and metallic twang like licking your fingers after holding copper coins…..don’t do that, you don’t know where they’ve been 🙂

Finish:  Long, very long. Still dominated by banana and pineapple baked into a cake, but it’s joined by dry leather, spices from the cask and a slight sweetness of raisin from the nose. A touch of smoked lime zest keeps it lively and rubber bands as it tails off.

Thoughts? I need a sit down after that. Absolutely incredible. Easily one of the best rums I’ve drunk so far. The first and only thing I said to my wife when I drank this for the first time was “wow!”, and that pretty much still sums it up.

I’ve lost count of how many different bottles of spirits I’ve drunk over the years, hundreds easily, but I can tell you now that I’ll remember this one for a very long time indeed.

Now I picked this up for £80 in November 2016, which after tasting it, feels like I’ve nicked it. You’re not going to be able to find a bottle of this now, sadly, unless you’re lucky enough to stumble upon a bottle at auction. Another one where I should have bought a case of the stuff at the time, dammit!

Monymusk 9 year old (2007) – Kill Devil

What is it? This is a pot still rum distilled at the “Monymusk Distillery” in Jamaica, so Pure Single Rum, distilled in March 2007 and then aged for 9 years (I assume in Europe) and bottled as a single cask by Hunter Laing for their Kill Devil rum range. One of 303 bottles from the cask.

Now I say “Monymusk Distillery” because that’s what it says on the bottle, however, there is no such distillery – hence the “quotes”. Monymusk as actually a rum brand not a distillery. The largest rum maker in Jamaica is Clarendon, producing around 40 million bottles (75cl) of rum every year, and is owned by 4 different interests: DDL of Guyana (those El Dorado peeps) Goddard Enterprises (who also own W.I.R.D in Barbados, amongst others), the Jamaican government and Diageo. The first 3 form a organisation known as NRJ (National Rums of Jamaica) and the 4th is the massive multi-national conglomerate.

Of all the rum produced by Clarendon, 90% of it goes to Diageo for their Captain Morgan blend sold in Europe (US Captain Morgan is mostly from St Croix in the Virgin Islands). Very little of the rum produced at Clarendon (less than 10%) is destined for the Monymusk brand.

Clarendon produce 2 types of pot still rum; light/low ester rum that undergoes a quick 24 hour fermentation in steel tanks and a heavy/high ester rum that is fermented for up to a month in wood tuns. The esterification is controlled by yeast strains and dunder is not used here. The lions share of rum from Clarendon comes via column still, but only pot still is used for Monymusk.

…..anyway, enough of that, on to the review:

Not coloured, not chill-filtered and bottled a 46% abv.

Sugar? Nope.

Nose: Delicious! A lower ester rum than I was expecting, well, compared to the likes of Hampden or Long Pond that is. Still a funky hogo with plenty of banana and some pineapple cubes, but just softer and less in your face. Some tarry ropes, brine’y sea spray, a little liquorice and maybe green olives in there too. Fresh fruit keeps it lively with ripe pears, lime zest and a little strawberry. There is quite a decadent, richness to the nose too with golden syrup, chewy toffee or maybe butterscotch and a light vanilla. Not one smell dominates, one minute you get fruits, the next you get sweet and go back again to savoury. Really lovely.

Palate: Full and oily, the legs running down the glass hardly move they are that thick. Great mouth feel and weight. Savoury start, olive brine, fennel, tar, and rubber bands. Some surprising wood spice with cloves, grated horseradish and black pepper – gets a little hot in the middle. There is some sweetness in here too with baked pears with a light toffee glaze, but it’s fleeting and hard to keep hold of. A little lift of lime juice as it moves to the finish.

Finish: Medium. Creamy here actually, I mean there is still some heat and pepper but it’s a weird creamy pepper, maybe like horseradish cream. More of the sweet notes come through with time than they do on the palate with golden syrup poured over porridge oats, honey on toast, pear compote and even the faintest hint of sweet pipe tobacco right at the end.

Thoughts? It’s quite a heavy rum but not huge in esters which produces a very noticeable Jamaican but is softer and richer. When I first opened this it was much sweeter tasting but after a third of a bottle it’s morphed and is starting to get more and more savoury.

This is a lovey rum for someone who wants to try a natural Jamaican pot still but may be put off by the massive ester stuff, it’s certainly not an easy rum by any means but would be a great stepping stone into the Jamaican style and it’s fairly approachable.

£45 this cost me, which is a fair bit for a European aged 9 year old rum, but I think it’s got a lot to give and a lot of flavour. One that I’d certainly buy again – if there were any left!

 

South Pacific 10 year old (2003) – Duncan Taylor single cask number 18

What is it? A single cask rum, from molasses, produced at the South Pacific Distillery in Fiji on their Pot still – so a Pure Single Rum. This rum was distilled in April 2003 and bottled in September 2013, making it 10 years old. There are no details on where this was matured but judging from the colour and profile I’d guess it was entirely European ageing.

This is one of 284 bottles from cask number 18.

Not chill filtered, not coloured and bottled at cask strength of 54.8% abv.

Sugar? Nope.

Nose: Very Jamaican! Bananas (green ones), olives, brine, rock pools, crushed shells and warm sand. Then on to tar, solvent, varnish, petrol and some WD40. Maybe some lighter liquorice and a grapefruit or bitter orange zing – I can’t quite place it but whatever it is it’s zesty and sharp. Really intriguing and quite phenolic throughout – it reminds me of a young Worthy Park or young lighter ester Hampden, or should I say that it certainly has some of the characteristics of them.

Palate: Medium to full mouth feel, good weight and coats well. Oily. Hot and sharp on first entry, verging on sour actually, maybe the white pith from grapefruit that I found on the nose. Liquorice again, beeswax, a touch of caramel and honey, but not a lot. Still pretty phenolic and medicinal, even hints of TCP and smoke, but very distant. There are notes of lemon cough lozenges, tangerine and a handful of dried herbs that I can’t pick out.

Finish: Medium, no more, no less. Phenolic, herbal, lemony. Buzzing spice on the tongue due to the abv no doubt (there isn’t much cask influence here), but things show sweeter at this point with a little butterscotch, runny honey, raisin and some orange. There still lingers a petrolly/briney note and a bit of new car tyre throughout.

Thoughts? A very intriguing and interesting rum. A style of it’s own really, it’s not sure if it wants to be Jamaican, from Guyana or some Rockley Still wannabe; there are elements of all 3, which it shows equally but doesn’t blend them too well and looses it’s balance. It’s a really solid rum though and great to go for if you fancy trying something new and different. However, beginners beware; there is stuff in here you probably wont like too much if you’re expecting a sweet rum.

I picked this up for £40, and it’s a really good rum for that price, so long as you know and accept what you’re getting with it.