Rum & Cachaca

Tasting note: Pale gold. Moderate aromas of include faint notes of buckwheat pancake, dilute maple syrup and raw sugar. Better defined on the palate with a semi sweet, relaxed delivery that suggests caramelised fruits, boiled lollies, vanilla bean, mocha and a dry, warming cinnamon finish. Average length. Straightforward but tasty. 40% Alc./Vol.

Aiming to demonstrate the nuances of Agricole Blanc, HSE is focusing on different cane varieties and terroirs. "Parcellaire #2" is a distillation of pure sugar cane juice from the Verger and Coulon plots in 2019. The R570 cane variety, also called "golden cane" or "straw cane" has been harvested. Creole distillation and resting in steel tanks has captured classic agricole aromatics of green olive brine, mustard pickles, unripe citrus, wax and white pepper. Grassy, pungent and a little fiery, the profile extends to flavours of castor sugar and baking spices with green capsicum lifting the finish. So typical of the category at high strength, this perky, peppery spirit is completely engaging on its own, but will pop in exotic cocktails. 55% Alc./Vol. Tasted from a 30ml sample.

Other reviews... The differences between the regular run of blancs from HSE and this one can be chalked up to miniscule divergences deriving from batch variation rather than anything so refined.  Admittedly though, I’m not a professional sommelier, and lack the experience such people bring to sensing gradations of wine hailing from neighboring vinyards in France – so someone with a more finely tuned snoot may take more away from this than I did. But I liked it. I liked it a lot. Above, I wrote that really good whites are either cheerfully rude or deceptively polite:  this one tilts slightly more towards the latter while still remembering its objurgatory antecedents. It’s an enormously drinkable dram, near perfect strength, with wonderfully delicate and strong tastes mixing up both sweet and salt in a terrific white rhum.  You could drink it alone or mix it as you please, and you’d enjoy it either way, with nothing but a nod of appreciation for what HSE have achieved here with such seeming effortlessness. And for its price? This thing may just be an undiscovered steal. - thelonecaner.com

This three year old argicole rhum comes without an age statement on the label. Likely it was matured in Bourbon oak and French oak casks.

Notes from the producers... The nose and mouth are captivatingly balanced: pepper and a smoky note create the “head” of the aromatic spectrum, followed by beautiful melted vanilla notes, and a taste of bourbon enhanced with aromas of cherry. 42% Alc./Vol.

Rhum Agricole is both a distinctive production methodology and, more recently, an AOC (Appellation of Origin) protected product when produced according to strict criteria in the French protectorates of Martinique and Guadalupe. Primarily the distinction is the use of fresh cane juice instead of molasses or other refined sugar products and column distillation. The results are generally dryer and more aromatic Rums of elegance and refinement.

HSE's blanco is reputedly the only rhum/rum in the world which is progressively reduced from the 70% distillate down to 50% alcohol over a period of two years, partly via evaporation. Others typically reduce immediately after distillation, and then bottle shortly after or within a few months. The former technique allows the rhum to 'rest' and develop far longer than any other white rum, preserving the delicate aroma and mouth-feel.

Velier has more or less had exclusivity on Hampden rum bottlings since 2018, a collaboration that's likely to continue through their new organisation of La Maison & Velier. However, Luca Gargano makes it clear that this is not a Velier release, despite the similarity in packaging. After 250 years of exporting in bulk to independent bottlers and merchants alike, Hampden have finally released a rum under their own label. In this case, Velier is merely the distributor.

Thirty one barrels make up the blend. All the rums were derived from fermentation with wild yeasts (or dunder) "...a process not totally dissimilar from sour mashing in Kentucky, which uses the spent lees of distillation to cultivate flavour producing bacteria. The muck that's harvested from those pits is added to the fermentation to create one of the most biologically complex worts in the world of distillation and the resulting spirit is packed full of complex esters."

Add to that eight years of 100% tropical aging (arguably equivalent to over two decades in a European climate) and you have a drier styled rum with all the funk and complexity you associate with Jamaica's best. Cut back with local spring water to 46% Alc./Vol., no sugar or flavouring is added.

Other reviews... Although not my favourite, this is real quality stuff. Unsweetened, uncoloured, single pot-stilled rum. All ingredients declared, the standard Luca Gargano and Richard Seale are trying to get the industry to aspire to. Nose very funky, in keeping with the esters declared on the label. Gluey, acetone entry, fading into dried bananas. In the mouth it's a beast, punching above its 46%. Alcohol and other volatiles kick your palate, there is a long spiritey finish, but a shortage of dried fruit and wood. Bone dry, sweetness 1/5. In the throat there is a burn that goes up your nose and follows down into your gullet. This is not a subtle rum. It'll make you sit up and take notice of what is the craft of double retort pot stills. The complete opposite of Zacapa / El Dorado / Diplomatico. I'm not sure whether I'd buy it again, but I loved the experience of unusual, but serious quality. - rumratings.com

A sweet, tropical spiced rum from Havana Club, made with a combination of its double aged rum and a blend of warming, exotic spices. Expect notes of ginger, ripe guava, toasted coconut, vanilla and pineapple. 35% Alc./Vol.

Havana Club is produced according to careful Cuban tradition from sugar cane of the highest quality. After fermentation of the molasses, called mieles in Cuba (literally honey), an extremely slow distillation process in columns specially designed for Havana Club produces a powerful and aromatic liquor known as aguardiente. This young liquor is aged in white oak casks and then blended with fresh sugarcane distillate to produce ron fresco (fresh rum) which is then successively aged and blended again several times until the maestros roneros (master blenders) are satisfied. The choice of barrels is crucial, as the wood gives colour, aroma and complexity to the liquor. The entire range of Havana Club is aged naturally, with no artificial acceleration – the best guarantee of excellent quality. This is a versatile aged rum making it perfect for the most genuinely Cuban “Cuba Libre” cocktail. Especial is elaborated with rums aged in oak barrels and perfectly balanced by the Maestro Ronero, who selects the barrels for the final blending.

Tasting note: Bright gold colour. Nosing yields powerful aroma of coffee bean, vanilla wafer biscuit and cream. The palate is sweet and medium to full-bodied with honey, nuts and butterscotch flavours. Turns dry at mid palate balancing nicely before the sweetness kicks in again with a subtle brown sugar, mocha aftertaste. Sweet and straightforward. Good choice for mixing with citrus juices. 40% Alc./Vol.

Cuba has a long tradition of rum-making dating back to when Christopher Columbus introduced sugar cane to the island. The crop flourished in the favourable climate and fertile soil. Production of sugar soon followed and by 1620 there were 50 sugar refineries in Cuba. By the 1800s, the rum-making process had been refined with the introduction of copper stills and the concept of ageing the spirit in pots buried in the earth and wooden barrels. The second half of the 19th century saw the production of a more delicate rum, aged in white oak casks, developed initially “for the elite” on the instruction of the Spanish Crown.

The Seven remains the pride of the Havana Club portfolio, composed of rums aged for a minimum of seven years, some substantially older. What's so likeable about Havana 7 is its point of difference: This is a relatively dry, "generously light" style offering flavours of muted vanillas, light molasses, dried fruit cake and crisp oak. It's a suave spirit with enough depth and presence to enjoy simply over ice, but its individuality is its forte. Being less sweet lends it to super-refreshing cocktails. Swap it out over white rum in a Mojito with confidence. 40% Alc./Vol.

Other reviews... This is a perfect example of Cuban style rum (fitting since it’s actually from Cuba): There’s a huge amount of rich caramel character on the nose, with a light wood backing. Take a sip and you get a rush of heat, then smoothness: Sweet molasses and caramel, cane sugar, and a bit of cinnamon character in the finish. Very light on the wood, it veers into sweet vanilla — but it’s never cloying and never overly sugary. I’m deeply intrigued by the older Havana Clubs, though I can’t much imagine this being significantly improved by any additional time in oak. Best of all is the price, though you’ll have to buy it out of the country until the embargo is overturned. Come on, Obama! - drinkhacker.com

Gold Medal, Dark Rum up to 7yo - 2014 The Rum Masters (The Spirits Business)

... A nicely done expression that captures the depth and complexity that a rum can achieve while still maintaining a freshness and a definite Cuban terroir. - spiritsreview.com

Another addition to the Havana Club range of premium rums. Smooth and light, aged for 3 years. The perfect rum for a Mojito or a Daiquiri.

Awarded the silver medal in London in 1996 at the "The International Wine & Spirits Competition" when judged against the best rums in the world.

No tasting notes available.

The third Holmes Cay rum to be imported this year is an independent bottling of 2014 pure pot distillate from Clarendon Distillery in Lionel Town, Jamaica, tropically aged for eight years in ex-Bourbon casks before being transported to New York State for bottling without adulteration. Rum aficionados will note the EMB mark which indicates ester levels between 240-250 gr/HL AA. That's in the medium range of the distillery's output, yet tasting it you might think otherwise. Beyond the remarkably lifted aromatics, there's a dense core of over-ripe tropical fruit and funk that's all the more notable given that no dunder was used in the ferment. At a whopping 61% ABV in 750ml bottles, this well-balanced, characterful, all-natural beauty lands at a reasonable asking price that's guaranteed to tempt purists. 

Notes from the importers... Nose: Lots of luscious, sweet, overripe tropical fruit salad at first, with bubblegum, maraschino cherry and vanilla notes bringing up the rear! Palate: Big and boisterous on the palate – the 61% is quite well behaved- but it’s still 61 frikkin percent! Unbelievably silky and viscous though, big waves of sweet fruit salad get matched with cloves, vanilla and other biscuit spices. Finish: For such a big rum, the finish definitely measures up – lot’s of oomph –but no ouch here. Lovely and warming, the various spices stand out as the sweetness dries. This is a BIG, boozelicious, funky rum that is incredibly (almost scarily) approachable for a 61% rum. A splash of water, or some ice will temper that some, but take care – the smooth integration of the alcohol is a trap! Lots of sweetness in this rum that is prevented from becoming sickly by a finish that dries out leaving your palate ready for another!

In some countries, like the U.S., rum is still largely defined by hackneyed references to tropical themes and limiting cocktail programs. Those in the know recognise that there is so much more to rum than pitchers of pina coladas or Tiki Tuesdays. Enter Eric Kaye - a serial entrepreneur and a rum lover and collector. Kaye saw an opportunity to elevate the category, and in 2019, his label 'Holmes Cay' (pronounced ‘key’) was launched as a modern take on a centuries-old product. The company's focus remains on sourcing unadulterated, limited-edition casks from respected and up-and-coming distilleries that are difficult to procure via mainstream supply chains.

The Heritage Blend is a tribute to the three rum traditions that arose in the Caribbean basin. Each component celebrates the diversity of the spirit, employing three key styles: rum, rhum and ron. Specifically, the Esotico edition is composed of a molasses-based pot / column still blend from Barbados, a Venezuelan Ron molasses-based column still component and a Martinique rhum cane juice-based column still addition. There's no sugar, no colour and no other flavours added. Offering notes of vanilla custard, dried fruits, citrus and baking spice and bottled at 43%, the Heritage Blend shows gracefully in classic cocktails but is primarily intended to be a great sipper on its own. The label design is a collaboration with Esotico’s Daniele Dalla Pola, paying homage to vintage travel posters and the thrill of travel.

Other reviews… Complex aromas include almond and vanilla, plus a seaside saline breeze. The mouthwatering palate shows coconut and espresso bitterness and finishes notably long—a ribbon of almond, coconut and vanilla fading off into the distance. Best Buy. 96 points - Wine Enthusiast, reviewed by: Kara Newman 2023

Notes from the importers... Nose: Funky fruit salad with a side of floral frangipani(?) garnished with an herbaceous, grassy grassy note. Palate: Super creamy banana custard at first, then it dries out and turns on a more candied rind quality. Finish: More citrusy notes and a slight aniseed leaning at the back end of this short crisp finish. This is a rum that has been designed to sip neat, slide nicely over ice or slap into your favourite cocktail or tiki drink with negative perspiration! It plays nice anyway you like it.  And you’re gonna like it, I promise. There’s just nothing not to like in this easy drinking rum/rhum/ron combo!

The name behind the famous Rob Abuelo brand, Distilleria Don Jose was founded by Don Jose Varelo Blanco as the Republic of Panama's first sugar mill in 1908. Nearly three decades later his three sons persuaded him to establish a distillery. In 1936, he fulfilled that dream. The third generation has since stepped in, developing proporietery yeast cultures. Silky smooth and soft on the nose, the aromas conjure honey drizzled buckwheat pancakes, candied pineapple, hints of papaya and light molasses. Almost Jamaican in its insistence on dark, heavy fruits, the noticeable alchohol, mouthfilling mid-palate and lengthy bittersweet finish makes this feel north-Caribbean more than South American. Proof that Abuelo is capable of some hefty styles. 224 bottles at 60.3% Alc./Vol.

Trinidad is well known as the home of Angostura and the legendary Caroni. This brilliant gold coloured expression issues a semi-sweet fragrance of dried banana, peach tart, vanilla and pepper in a medium-bodied, estery, alcohol-defying spirit; Vibrant candied fruit flavours and a crisp, warming finish see the sweetness checked by cinnamon and drying oak. Banana bread rebounds through the fade. Mainstream and very accessible. 254 bottles at 60% Alc./Vol.

The creamy nose-feel suggests custard and fruit cake, semi-ripe banana, cinnamon and dried mango. The taste is natural, unsweetened; powerful yet well-balanced with a frail smokiness augmenting an oily pot still character; Suddenly less sedate than it started, building gingery heat and becoming more tactile. Bittersweet chocolate and light molasses seal the finish. Characterful rum with impressive persistence. 250 bottles at 59.9% Alc./Vol. Non chill filtered.

Like the other rums in the latest shipment from the House of Macduff, the provenance is undisclosed. The nose opens with warming alcohol, molasses and chocolate oranges. Quite an attack: Textural, even slightly grippy with restrained sugars, a crisp finish and buzzing spices. Generous yet breezy, and remarkably well balanced for a cask strength bottling - one that leans towards aged Havana Club 7, only richer, and at least three times as intense at this gorilla ABV. No shortage of depth to handle heavy mixing. 247 bottles at 64.6.% Alc./Vol. Non chill filtered.

While it's challenging to pinpoint an exact number of distilleries in Guatemala, it's known that the country has a thriving rum industry, with several prominent distilleries producing high-quality rum. Notably, Industrias Licoreras de Guatemala, the company behind the iconic Zacapa brand. The provenance of this bottling is unknown, however the flavours of sweet nuts, dark brown sugar, caramelised fruit, cigar leaves and oaky spices do reflect the Zacapa style. Distilled in 2011 then bottled at 55.9% ABV in Scotland without chill filtration.

Part of Husk's "North Coast Bar Series" of young agricole inspired spirits designed to be mixed in simple, refreshing ways. Produced from first-press cane juice, the bouquet boasts sweetly expressive aromas of mustard pickle, brine and relish followed by beeswax, sour dough and green olive. The palate shows fabulous purity in a silky, medium-dry spirit with warming, caney flavours of peppered pineapple, olive bread and a salty, lipsmacking finish hinting at green banana, beeswax and crushed mint. An outstanding alternative to Cachaca or white rum in Caipirinhas, Ti Punches or back-to-basics cocktails like the Mojito, or try it with Ginger Beer and a squeeze of lime. Batch 001 tasted. 40% Alc./Vol.

The repackaged Inner Circle Black Dot is a new recipe, as well as new label and bottle shape. Deeper and darker than Green Dot, the high ABV is immediately apparent: prickly wafts carry aromas of cinnamon, vanilla wafer, sticky date and peppercorns. Tastes like more column still than pot still with a supernova of bittersweet flavours that's somehow light on its feet: Vanilla cream and dark chocolate on entry, the mid-palate is oily and mouth coating then finally estery through the finish. The aftertaste is fairly brisk for all its strength. 75.9% Alc./Vol. Pot distilled at Beenleigh distillery.

For a long time reserved for CSR's Board of Directors, this is the 'new formula' Green Dot, considered a significantly better rum than its predecessor. Rather than being distilled in Fiji, it's now produced at the Beenleigh distillery. The colour is amber gold. Attractive aromas hint at cream sponge cake, honey crackles, vanilla wafer and light molasses. Entry is gently bittersweet with near zero burn. Middle stage offers appealing coffee, raw sugar and vanilla flavours. Ends clean, delicate, warming and medium long. Very accessible at natural strength. 57.2% Alc./Vol.

“Cachaça is the next Tequila, and Leblon is its first high-end brand.” - The Wall Street Journal

The brainchild of a former Moet Hennessey executive, Leblon was launched in 2005 and takes its name from Leblon Beach in Rio de Janeiro. The distillery is located in Patos de Minas, an agricultural town in the western highlands of Minas Gerais and prides itself on using only the freshest cane juice obtained within three hours of harvest. Only the mid-section of the cane is pressed where the highest quality liquid is found, and unlike other cachaça distilleries which increase the force of their pressing to maximize yield, Maison Leblon gently presses the cane to extract only the best-tasting sensorial qualities from the cane stalks. Following distillation in an alembic copper still, the liquid spends a short spell in French oak casks seasoned with brandy, some of which previously held cognac.

Other reviews... Clean and full-flavoured, Leblon is a good and easily accessible example of what a cachaca should be. 5 Stars. - diffordsguide.com

“This bouquet oozes authenticy and a sense of place. It’s in the palate entry that the first burst of sugarcane sweetness emerges and that’s a welcome development.” - F. Paul Pacult's Spirits Journal

It's good to see other Caribbean producers following the lead of bottlers like Velier with unadulterated, high strength rums. Mount Gay's 'The Port Cask Expression' is the third release in the Master Blender Collection that began in 2018 with an unusual Islay whisky cask-finished rum. Once again, Trudiann Branker is behind the composition and this time she’s employed Port casks, primarily because they're rarely used at the distillery. In fact, at least one report suggests that this is the first time in Mount Gay’s long history that they’ve used Port casks for aging. Specifically, the rum is a combination of Port-aged and Port-finished liquid, distilled on a traditional column still and aged for five years in Tawny Port casks, blended with pot still rums, aged for 14 years, and then finished in Tawny Port casks for a final twelve months. The exact percentages of each aren’t specified. Apart from having nothing added, it also comes non-chill filtered for maximum flavour and mouthfeel. 6570 bottles are available globally. If you like your rum neat, this is recommended with a piece of dark chocolate. 55% Alc./Vol.

Other reviews... The Port influence isn’t immediately evident on the nose. It’s rich with baking spice, some stewed orchard fruit, and plenty of classic rum esters from the pot still. As it opens, more dried red fruits emerge with a bit of marzipan in the mix, but on the whole, it’s not nearly as jammy or fruit forward as some other wine-finished rums I’ve encountered. The palate isn’t as restrained, but the Port is still not the only star of this show. The same sweet apple notes that dominated Trudiann’s first Master Blender release shine through with the Port overtaking some of the traditional vegetal sugarcane notes and injecting currants, juicy prunes, and black cherry in their stead. At cask strength, there’s still that classic Mount Gay dryness and spice, despite the syrupy and sweet Tawny addition. It’s a velvety and beautifully balanced rum that finishes as rich as it starts with the Port influence on full display in a lingering rinse of raisin and cherry juice. - drinkhacker.com

Dating back to 1660, Mount Gay is one of the oldest estates in the Caribbean and certainly one of the oldest in Barbados. It was established by Dr. William Gay, thought to be a cousin of John Gay who wrote 'The Beggars Opera'. Originally called 'Mount Gilboa', the estate is located in the northern parish of Saint Lucy and was renamed in 1801. There is evidence that there was distilling equipment in the region in 1663, so rum has probably been in production at Mt. Gay since. A tattered little deed confirms that rum production on the estate was well underway in 1703.

Mount Gay's Extra Old Rum is the pride of the estates Master Blender. Using oak aged single distilled rum and special double distilled rum from the centuries old copper pot still, the rums are blended in order to maximise complexity and length. The recipient of several Gold and Grand Gold awards, Mount Gay Very Old is more refined, lighter and more elegant than its traditional 'heavy' Caribbean counterparts. Enjoy neat or with a splash of soda.

Other reviews... Deep amber hue. Toasty caramel and banana nut fudge aromas are deep and flavorful. A supple round entry leads to a medium to full-bodied palate of roasted nuts, bananas and orange peel, dark caramel, brown spice, and mocha. Finishes with a long, multidimensional fade. A beautifully balanced and deeply flavored benchmark aged Caribbean rum. 43%alc.vol.
International Review of Spirits Award: Gold Medal
94 points (Exceptional) - tastings.com

Golden in colour with a restrained nose, followed by a medium bodied palate with a lovely dry finish, Mt.Gay comes from one of the oldest rum distilleries in the world. This spirit (of which the West Indies provide the most important supply of the finer quality rum) is either distilled direct (which is rare now) from fermented cane juice, or from molasses. which can be described as the residue of sugar syrup remaining after the cane juice has been boiled and the sugar crystals extracted. This process has continued at Mt. Gay for almost 300 years - handcrafted at the same location using the finest Barbados sugar cane and pure coral filtered spring water. Amongst sailors, the brand has earned its reputation as “the quintessential spirit of the seas.”

Tasting note: The soft sugary molasses smell in the first whiffs is mellow and gently sweet; aeration releases aromas of marshmallow, almond paste, and light toffee. The palate entry is slightly smoky and properly sweet; the midpalate phase highlights flavors of honey and vanilla extract. Finishes smooth, soft and eminently drinkable. Best Buy. 37.5% alc./vol. Rating: 85-89 - note sourced from www.wineenthusiast.com

Other reviews...Golden amber color. Sweet buttery caramel, banana, and apple aromas. A round entry leads to lush, dry medium body with buttery caramel and mashed banana flavors. Long nut and peppery spice fade. A brilliant mixing rum.
International Review of Spirits Award: Silver Medal
RATED: 89 points (Highly Recommended) -  note sourced from www.tastings.com

Here is a standard “Jamaica Punch” recipe:

Start with plenty of Mt.Gay rum and ice;
fill with an equal amount of orange and pineapple juice,
combine a good measure of lime juice or lime cordial.
Add sliced fruit if you want to have something to eat while you drink.

 Click here to learn more about Rum.

"...takes you on a trip into desserts galore...seductive and delicious". - drinkhacker.com

As well as being the spiritual home to the famous rum-based medicinal bitters, Venezuela makes some seriously good barrel-aged golden and dark rums. Pampero Aniversario was first crafted in 1963 to commemorate the company’s 25th anniversary. Triple distilled via a continuous still, the blend is composed of approximately four to six year old rums aged in both whisky and sherry barrels. If it sounds young by world standards, keep in mind spirits mature roughly three times faster in the Amazonian climate than regions like Scotland or France. It shows in Aniversario's fabulous deep copper colour and stunning aromatics. You get a superb medley of praline, milk chocolate, dates, honeycomb and raw sugar that follows through with a graceful, silky delivery suggesting dates, honey and vanilla custard and a warming, spicy, new leather, pipe tobacco and honeycomb aftertaste. All up: a gorgeous middleweight style showcasing pitch perfect sweet-dry balance. The packaging is a plus. 40% Alc./Vol.

Other reviews... Deep mahogany. Toffee, baked apple, walnut, glue, and tobacco aromas. Rich entry leads to a dryish medium-full body with treacle, spice, suede flavors. Finishes with a long rich fade of charred oak, spice flavors. A richly styled sipper with great balance. Celebrate the return of a classic rum. 93 points (Exceptional) - tastings.com

Gold Medal - 2020 San Francisco World Spirit Competition

...Pampero Aniversario is a Venezuelan rum, and one of only a handful I’ve ever tried. And like its comrade Santa Teresa 1796, it is exemplary.

Chocolate brown in color, the rum exudes nuttiness and dark, bittersweet chocolate on the nose. Fresh sugar coats the tongue as you taste, and Pampero takes you on a trip into desserts galore on the body — chocolate mousse, creme brulee, caramel pudding. The finish keeps going and going. Wood is there, but it’s sedate and stays in the background. The rum may look impossibly dark, but it actually spends only 4 to 6 years in old bourbon barrels. Really quite seductive and delicious, and at a price that’s more than fair for the quality you get. It also comes in a hard-to-miss leather satchel (it’s not a purse!), which makes it an unmistakable gift. - drinkhacker.com

...very smooth and easy to sip.  There is little by way of any alcohol burn and it really does coat the taste buds with rich deep flavours.  It reminds me very much of a good high cocoa content dark chocolate.  Sweet yet slightly bitter with occasional hints of fruity flavour.  The aged spirit gives a little smokiness and a slightly woody or perhaps leathery finish.  In Dave Brooms book “Rum” he refers to one rum as “like old leather armchairs”.  I kind of get that kind of vibe with this rum. To try and describe this rum stylistically is very difficult.  The best I can really go with is a kind of beefed up Cuban/Spanish style rum.  It has that sort of oily/smokey twang but it also has a big slab of rich flavour which is often so lacking in the lighter Cuban style.  It’s not a million miles from Ron Zacapa.  For the record I do not consider Ron Zacapa to be anywhere near as sweet as many make out.  Maybe a few years ago it was but now, no not for me. As a nostalgia trip I’m going to mix the rum with ice and cola and maybe a squeeze of lime.  Yes its very nice.  I now know though that it is better on its own! No need to mix this little beauty. - thefatrumpirate.com

5 stars - diffordsguide.com

Conceived by Velier's Luca Gargano, the Papalin project is dedicated to Caribbean styles of yesteryear, though specifically to rums of the late 1800s when Jamaican traders began to create blends from different distilleries. Myers’s and John Wray Nephew are two famous historical examples. In addition to exporting rums to Europe, they also produced their own blends, never specifying their origins. In the last seventy years an increasing number of European brands surfaced, then in the 1970s, distilleries began selling their own products. In light of all these changes, Papalin marks a return to the ancient tradition of rum blending, now with a transparency that will be welcomed by rum purists.

The label's first release was dedicated to Jamaica. The spotlight now shifts to Haiti, with a rum distilled from sugar cane juice, sourced from five different distilleries: Sajous, Vaval, Casimir, Distillerie de Port-au-Prince and Le Rocher. A total of 32 selected casks made the cut, all entirely aged in the tropical climate, with maturations taking place in ex-cognac, ex-bourbon and ex-whisky barrels. Technically, this is classified as a vatted rum. It's considered a versatile, accessible introduction to Clairin. 6000 bottles are available globally, and despite being young, its intriguing character has surprised many seasoned tasters. 53.1% Alc./Vol.

Other reviews... "Wow, a complex clairin that is really fun! Great, soft nose. The 4 years of tropical maturation bring a great creaminess. Pear and fresh sugar cane are added. Alcohol very well integrated. A real insider tip!" - Rum-x.com

Landing at a slightly higher ABV, the L'Or is named for its perfect gold colour derived from three years in French oak tuns. Brief aging presents the otherwise assertive, vegetal, grassy spirit in a soft fruity light. Like Pere Labat's other bottlings, it is made using fresh pressed sugar cane juice rather than molasses, distilled via a creole column still. 45% Alc./Vol.

Labat's Reserve Familiale is aged for a minimum of six years in 200L ex-bourbon casks offering drinkers a delicious blend of expressive agricole restrained by sweet oak. Distiller, Jean-Cedric Brot is careful not to overwhelm the rum's distinctive character, resulting in an easy-sipping alternative for those who find un-aged, high strength agricoles too assertive. Enjoy it straight or mix it up in a Ti' Punch. 42% Alc./Vol.

Pere Labat's unaged agricoles come in three variants with differing alcohol strengths, but with similar looking minimalistic labels. Some prefer the '40' because it has all the signature flavours of the Island Proof 59 without the spirit heat. Expect a classically clean and grassy agricole profile with a slightly sweet edge. 40% Alc./Vol.

Distillerie Poisson (est. c.1860) is the oldest operation of its kind on Marie-Galante and custodian of one of the most venerable stills in the Caribbean. Built in 1916, not much has changed in the last century, but in 2007, Guadeloupe native, Jean-Cedric Brot purchased the distillery and committed to reinvigorating the storied spirits that made it famous. He has named his brand after Père Labat (Father Labat), a multi-talented French Dominican missionary who introduced Charentaise distillation, the same method used to make Cognac. It made for a rum that was more "floral and round instead of sharp and burning". Today, four kinds of cane are used: red, white, blue, and gray. Some are grown on the estate, some are purchased from local growers. All are hand-cut and brought to the distillery by ox-drawn carts. 72 hour fermentations yield a vin de canne at 5% abv. Distillation takes place in one of two copper creole column stills which have eleven stripping plates and four rectifying/enriching plates. The spirit comes off the still between 69% and 71% abv. The Rhum blanc is placed in open top wooden foudres for 10-15 days and demineralized water is added to bring it down to proof.

From the small island of Marie-Galante, a part of Guadeloupe, about one hour boat-ride from the mainland. Here the sugar cane fields, distilleries and warehouses sit in a pristine environment, employing indigenous sugarcane varieties and distilling exclusively from fresh pressed cane juice.

Distillerie Poisson (est. c.1860) is the oldest operation of its kind on Marie-Galante and custodian of one of the most venerable stills in the Caribbean. Built in 1916, not much has changed in the last century, but in 2007, Guadeloupe native, Jean-Cedric Brot purchased the distillery and committed to reinvigorating the storied spirits that made it famous. He has named his brand after Père Labat (Father Labat), a multi-talented French Dominican missionary who introduced Charentaise distillation, the same method used to make Cognac. It made for a rum that was more "floral and round instead of sharp and burning". Today, four kinds of cane are used: red, white, blue, and gray. Some are grown on the estate, some are purchased from local growers. All are hand-cut and brought to the distillery by ox-drawn carts. 72 hour fermentations yield a vin de canne at 5% abv. Distillation takes place in one of two copper creole column stills which have eleven stripping plates and four rectifying/enriching plates. The spirit comes off the still between 69% and 71% abv. The Rhum blanc is placed in open top wooden foudres for 10-15 days and demineralized water is added to bring it down to proof. Pere Labat has several variants, but this edition is bottled at "Island Proof". Aside from being the ultimate choice for a Tiki Punch and a stunner in Daiquiris, it is considered by some as one of the best rhum agricoles in the world. The rums are bottled without chill filtration to maximise the raw fruitiness of the cane. 59% Alc./Vol.

The Pintail brand was originally established by Matthew Gloag and Sons in the 1930s and focussed on bottling dry sherries. After the trademark lapsed it was picked up by Keith Bonnington (Keeper of the Quaich and owner of The Whisky Cellars Independent Bottlers). He's now using it to market a range of hand picked spirits and wines. Whiskies are finished in rare (and often sweet) wine casks, but he has access to other categories too, such as this rum, composed of two barrels from a Single Origin Panamanian estate, matured for a full fourteen years in x-Bourbon casks. Bottled at 'overproof' strength for a full aroma, mouthfeel and flavour, vanilla, ginger biscuits, chocolate orange and charred oak are keynotes to look out for. 54% Alc./Vol.

Other reviews... part of the Signature blends which include the Barbados 5, the XO, Grand Anejo and Xaymaca — these are what one might infer are entry level rums for the curious (to call them ‘premium’ would be a stretch). They are neither bartenders’ mixing staples like the Three Star, OFTD or Original Dark, nor expensive limited editions like the upscale Extreme, Single Cask or Vintage series, and exist in a kind of everyman’s universe where “reasonableness” is the watchword. It goes down easy without reaching and that may be the key observation. Overall, it’s a relatively simple rum compared to others I’ve had (including some from Plantation themselves), yet a rum one can, with care and lowered expectations, have neat without too many issues. To be honest, I thought the rum was better than it had a right to be considering the sweetening Plantation is known for...  For someone now getting into rum, it’s serviceable and they could use it as a stepping stone to get more into the field, though for getting into the Barbados style it’s useless, so forget that aspect. Those with more experience can use it as a bellwether for what to look for in Plantation’s successively more upscale (and expensive) offerings; and for those who’re really into rums, well, there’s not much to say to them, since they already know all there is to know. - thelonecaner.com

... From just before Plantation became Planteray, for reasons that remain a little unclear to us—though seemingly a bit on the ‘woke’ side. We’ve nothing against wokism, of course, but we do rather like balance in all things and tend to think anything excessive becomes trivial. ‘Does ‘habitation’ still work by the way? Right then, shall we have a taste?... This must be from W.I.R.D., owned by the same fine folks. Colour: white wine. Nose: cooked sugar verging on ‘petit boulé’, sugarcane syrup and a generous splash of orgeat, with a few fluttering florals hovering about—white clover in particular, adding a faint pastoral lift. Mouth: pleasant at first, but the sweetness does rather take over. Think Malibu laced with molasses honey and sweet woodruff cordial. Finish: medium in length, gentle and sugary, with no real parting bite. Comments: clearly meant to be served over a good handful of ice, ideally dragged down to 8°C or so. In that context, it might even do the trick. At room temperature, however, it's a different story altogether. 70 points - whiskyfun.com

From the pristine lagoons to the lush jungles, Plantation Isle of Fiji is an ode to the beauty of the Fiji Islands. Molasses-based and made using both pot and column stills at the Fiji Distillery, including local Fijian sugar cane, the liquid was first aged in the tropical climate in bourbon casks for three years, then sailed to the southwest of France for twelve months finishing in French oak. This double ageing method paired with Fijian know-how creates a rum with warm notes of exotic fruits and raisins. 40% Alc./Vol.

Notes from the producers... Color : Gold. Nose : Intense, it starts on molasses, pear and varnish. It then becomes fruitier and spicier on apple, banana and gooseberry, also nutmeg and vanilla with a hint of smoke. Palate : Rich and round, it follows the nose with vanilla fudge, honey, ginger and fruity notes of prune and coconut. Finish : Very long on dried banana, bourbon and allspice. Empty glass : Molasses, oak and allspice.

"Fruit from start to finish: If you want the perfect rum for a pina colada, this is your guy. A huge bargain." - drinkhacker.com

Plantation Rum is actually part of the French company Cognac Ferrand, and it offers dozens of rums that are sourced from plantations all over the Caribbean and beyond. Their 5-year-old Barbados expression is one of the most popular rums on our shelves, partly because it delivers a quality product at a reasonable price. Using both pot and column distilled rums, the blend is aged for five years in x-Bourbon casks followed by a finishing period in Ferrand cognac barrels.

Other reviews... Scents include brown sugar, molasses, vanilla bean, ripe tropical fruit, marzipan, refined sugar and honey. Taste features intriguing, bittersweet tastes of black pepper, molasses, dark chocolate and palm oil. Finish is long, bittersweet and woody. 92 points - wineenthusiast.com

...Self-explanatory provenance here, in a rum that is light in color but long on character. A restrained nose offers hints of brown sugar, banana, and fresh apple, but keeps it in check. On the palate, huge coconut notes emerge, plus more banana and some pineapple notes. Fruit from start to finish: If you want the perfect rum for a pina colada, this is your guy. A huge bargain. - drinkhacker.com

4 Stars - Highest recommendation - Paul Pacult, www.spiritsjournal.com

...We've tried a 5 'Grande Réserve' that had been really too sweet, but that was ten years ago. Colour: light gold. Nose: a lot of burnt hay, or garden bonfire, that's not unpleasant at all. Whiffs of fresh-pressed cane juice too, even if this is not 'cane juice rum'. In short, a most pleasant caney nose, with notes of pistachio syrup in the background. Fine!  Mouth: things are getting tougher. Read 'sugary'. It may not be as offensive as it used to, but you still have the impression of having swallowed five sugar cubes at once or drunk a litre of Coca Zero/Light or equivalent. Finish: short and sugary. Sugarcane syrup and pineapple liqueur. Comments: do you think you could rather add stevia to your rums? What's good is that you could make a Ti punch or a Daiquiri without having to add any sugarcane syrup. This with hugs to all mixologists in the world. 65 points - whiskyfun.com

"Smooth but with a kick, this is a premium white rum with lots of cocktail versatility." - drinkhacker.com

A combination of rums from Barbados, Trinidad, and Jamaica - hence the name '3 stars'. Some of the rums are unaged, others aged 3 and 12 years, blended and filtered back to clear before being bottled by the French Cognac house, Pierre Ferrand. Light to moderate aromatics yield notes of unripe banana, green olive and peppercorn, becoming more subdued and waxy with aeration. Starts off light and easy in the mouth but crescendos enough by mid palate to gain a point in concentration. Almost a fine grappa-like profile with subtle fruity / unripe banana flavours leading into a mildly creamy, waxy, grassy finish. Concludes pleasantly spicy, crisp and precise. Not the driest on the market but one of the best. 41.2% Alc./Vol.

Alexandre Gabriel, proprietor of Cognac Ferrand, comments, “…Our desire was to develop a rum that shows character, elegance, complexity and a great finish – the ideal rum for cocktails … beginning with a 3-year aged Trinidad rum, carbon filtered to maintain its white colour and to remove the heavier tannins while preserving the aromatics developed and refined by aging. Un-aged rums from Barbados and Jamaica are blended, along with a 12 year old rum from Jamaica. The Jamaican rum is an expensive ingredient but key to the taste of the overall blend. Trinidad brings elegance and refinement, Barbados brings character and aromatics with fruit notes without being too heavy and Jamaican brings the funk, the touch that makes it a complete product.”

Other reviews... Look for sweet, candied citrus-peel aromas and flavors, enlivened with white pepper and fresh ginger. 94 points - wineenthusiast.com

...This rum is extremely sugar-forward, a monstrously sweet rum that leaves delicacy behind. Big tropical notes — mango and especially banana — hit you after the raw sugar cane fades, and that old Jamaican rum, pot-distilled for sure, brings a touch of hoary funk to the finish. Some citrus notes laced throughout. Smooth but with a kick, this is a premium white rum with lots of cocktail versatility. - drinkhacker.com

Pronounced 'zay-muck-uh', this unusual Plantation revives the 19th century Jamaican-style of 100% pot still rums in an expression that reveals some traditional "Rum Funk". These are sometimes described as aromas and flavours of black banana and flambéed pineapple, locally called "Hogo," an Anglicization of the French term "Haut Goût" (high taste). The rum stems from Plantation's latest investment in the Caribbean's 'Long Pond' and 'Clarendon' distilleries. Maison Ferrand now owns a third of each after purchasing the West Indies Rum Distillery in 2017. These acquisitions have made Alexandre Gabriel's dream of blending a 100% pot still Jamaican rum a reality. He adds, "With Xaymaca Special Dry, I wanted to dive into the iconic culture that is unique to Jamaican rum. I wanted to work with these complex flavors of overripe exotic fruits with an almost "animal intensity". We can still find certain white rums with this famous "rum funk". I think, however, that this great terroir expresses itself perfectly in an aged rum. That is why we are launching Xaymaca Special Dry, which is a tribute to this ancestral culture of rum".

Other reviews... Lively and complex, this carries aromas of honey, cedar, Mandarin orange, cooked pineapple and brown sugar. The plush, slightly viscous palate echoes those flavors, layering on bright flickers of cedar and lemon peel, plus a hint of funk reminiscent of agricole rhum. It finishes with a warming clove tingle on the tip of the tongue. Made with 100% pot still Jamaican rum, aged first in Jamaica and then in ex-Cognac casks at the Ferrand estate. 97 points - wineenthusiast.com

A pineapple-infused libation built on Plantation's Original Dark and 3-star white rums. Aromas of fresh-sliced pineapple take centre stage maintaining excellent clarity and lift even after ample air contact. Medium-bodied, with upfront ripe pineapple, the finish adds gentle acidity achieving an impressive sweet/dry balance. Hints of dried banana and golden syrup evoke rum in the aftertaste, but the keynote throughout is pineapple, pineapple and pineapple - in the best possible way. Use it as a base for tropical cocktails. 40% Alc./Vol.

Other reviews... not an artificially flavored alcoholic beverage; it's infused with real pineapple rinds. It's a nuanced, delightful sipper, with Trinidad's Plantation Original Dark and Plantation Three Star White as its base spirits, and Queen Victoria pineapples infused therein...Their infusion method, however, is rather modern. The rinds (where essential oils reside) of Queen Victoria pineapples—widely considered the best—are infused with the white and dark rum (separately) for three weeks. The white rum concoction then gets distilled in pot stills, and is married with the dark rum infusion in barrels for three months. The result is entirely tropical, with pronounced pineapple flavor accenting the spiciness of the rum. However, it's not fruity in the way that overly sugary fruit-based cocktails are. It's far more dynamic and of the utmost quality. - David Graver, Cool Hunting

Mix with abandon, but OFTD stands up as a drink in its own right.

A blend of rums from Barbados, Guyana and Jamaica in the overproof dark style, replacing Plantation’s 'Original Dark Overproof' which was a Trinidad exclusive. "O.F.T.D." stands for "Old Fashioned Traditional Dark". In its conception, Alexandre Gabriel, Master Blender for Plantation Rum, brought together six rum luminaries - Jeff "Beachbum" Berry from Latitude 29, Martin Cate from Smuggler's Cove, Paul McFadyen from Trailer Happiness, Paul McGee from Lost Lake, Scotty Schuder from Dirty Dick, and Dave Wondrich, cocktail historian extraordinaire. After many tasting and blending sessions they formulated a rum ideally suited for use in top-shelf Tiki and tropical cocktails.

Distinguished by its deep topaz colour and super aromatics, this powerhouse is clearly made for boozy tropical libations and bar circuits. Banana fritter, dried mango, dates and molasses are up front with air contact adding pipe tobacco, balsa wood and dark chocolate. The intensely caney / grassy entry cranks up with flavours of raw sugar, liquorice strap, fruit mince pie and all-spice, capping off a surprisingly well balanced overproof expression with profound depth and staying power. Mix with abandon, but OFTD stands up as a drink in its own right. 69% Alc./Vol.

Other reviews... The color is a nice toffee-coffee brown, which seems like it should be nice and easygoing, not an overproof bruiser. The nose quickly proves you wrong, offering a mix of Madeira, burnt sugar, black coffee, coal fire, and a mix of Caribbean spices… cloves, anise, and salty licorice. Very hot with alcohol (as it should be), this heat spills over into the palate, which offers a heavily charred barrel influence to dry out the rich molasses underpinning it. The secondary character includes some lingering orange peel, more of those heavy cloves, ginger, some petrol. It’s slightly nutty at times, and even a little floral if you can push past some rather intense and tarry licorice notes. If nothing else, at least the heavy amount of alcohol makes for a finish that gently burns away anything lingering on the palate, leaving behind some light but not unpleasant notes of tar and coffee grounds. It is tough to make a great overproof rum, but our friends at Plantation have done quite a good job of it. Let us honor their hard work of delving through hundreds of samples and historic reference points by taking a hearty pull from the OFTD flagon, no? - drinkhacker.com

...Some of the world’s best rums are being made by a man who cut his teeth on Cognac, Alexandre Gabriel, owner of Maison Ferrand. Not long after reviving that brandy house, Gabriel turned his attention to rum, creating Plantation and endowing it with a Cognac distiller’s sense of balance, elegance and variety. OFTD (Old-Fashioned Traditional Dark), created with input from rum specialists including cocktail historian David Wondrich and tiki expert Martin Cate, is a blockbuster. Earlier Plantation dark rums had relied exclusively on Trinidadian stocks, but OFTD instead blends Jamaican rum’s oily funk with Guyana’s focused intensity and Barbados’s lithe grace—all in a powerhouse package at 138 proof. This is a mixing rum that will stand up to even the stoutest of punches. - wineandspiritsmagazine.com

Summing up, the Plantation Old Fashioned Traditional Dark is a deserved yet unusual — perhaps even controversial — entry to the Key Rums series. It is a multi-country blend, not something that showcases a certain country.  Yes, it was deliberately created to do only one thing, and therefore its value as an all-round consumer drink is somewhat circumscribed; yes it’s really strong, and sure…in that segment it stays and plays.  Yet as I have suggested here, it has qualities over and above all that.  It supercedes the modest aims of its creators, to the point where it actually can stand by itself. It remains, nearly a decade after its introduction, one of the most reviewed, commented on and widespread rums around and if its shine is less now than it was when first introduced and now that it has stiffer competition, there is no reason to doubt either its many uses or availability.  It remains, for all its parent company’s woes, an incredibly popular and in-use bar staple and drinking adjunct to this day. It demonstrates, if nothing else, how well the Caribbean distillates work with each other in a way that is not often seen. And that’s no mean accomplishment for any rum – especially one made by this outfit – to claim. One can only ask why more of the company’s rums don’t adhere to its philosophy. - thelonecaner.com