Rum & Cachaca

A family business for over two centuries, Gosling's was founded in 1806 by James Gosling and is Bermuda's oldest business house and largest exporter of locally made product. Originally called 'Old Rum', the company's flagship 'Black Seal Rum' was not sold by the bottle until after World War One, when it was packaged in Champagne bottles (the most widely available bottle at the time) and sealed with black wax, hence the name which has stuck. Over the years, Black Seal Rum has become synonymous with the Bermuda region - it is an essential ingredient in the local fish chowder, adds the island flavour to the 'Bermuda Rum Swizzle', as well as being the tempest in Bermuda's favorite cocktail, the 'Dark 'n Stormy'.

Goslings currently produce rums at three different proofs. Despite the 75.5% of Gosling's Black Seal 151, this is remarkably smooth.

Other reviews... Don't be afraid of the 151 on the label. This is actually a delicious sipper, with the same chocolate and port wine flavors as its 80 proof sibling. It also works wonders in Zombies and Jet Pilots. - rumratings.com

A family business for over two centuries, Gosling's was founded in 1806 by James Gosling and is Bermuda's oldest business house and largest exporter of locally made product. Originally called 'Old Rum', the company's flagship 'Black Seal Rum' was not sold by the bottle until after World War One, when it was packaged in Champagne bottles (the most widely available bottle at the time) and sealed with black wax, hence the name which has stuck.

Today, Goslings have revived the "Old Rum" packaging and name in an effort to produce a premium sipping rum, essentially made from the same blend used for the "Black Seal". Comprised of three independently aged (3-6 year) distillates aged in once-used charred American oak bourbon casks, the distinction lies with a longer maturing period for added complexity.

Leave this one out of your 'Dark and Stormy'.

No tasting notes available...

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The small, yet picturesque island of Mauritius shares a familiar history with many of the Caribbean isles, despite being half the globe away. The island was discovered by the Arabs, mapped by the Portuguese, then colonised by the Dutch, then the French until they surrendered to the the British who set out to capture the island during the Napoleonic wars.

History tells us that European navies and armies were a thirsty lot who took their drink producing knowledge wherever they traveled. In Mauritius, sugar was widely available, and where there's sugar and a Navy, there's Rum! Poor distilling practises in Rum's early days occasionally allowed volatile compounds (which are both harmful and terrible to taste) to creep into the spirit, these flavours were often masked by the addition of local spices and flavourings. This alternative styled rum eventually became popular, despite the reduced need for masking agents as distilling practises improved. Today, spiced rums are produced and marketed as an alternative to regular rums, as the historical purpose of the drink is no longer relevant.

This 'Spiced Gold' Liquor is produced by blending Green Island's light rum with local natural spices and neutral spirit.

No tasting notes available.

The small, yet picturesque island of Mauritius shares a familiar history with many of the Caribbean isles, despite being half the globe away. The island was discovered by the Arabs, mapped by the Portuguese, then colonised by the Dutch, then the French until they surrendered to the the British who set out to capture the island during the Napoleonic wars.

History tells us that European navies and armies were a thirsty lot who took their drink producing knowledge wherever they traveled. In Mauritius, sugar was widely available, and where there's sugar and a Navy, there's Rum!

This is a clean and faultless white rum that offers an appealing fusion of styles; the French 'Agricole' influence is clear while the British mint and spices also make their presence felt. Green Island unfortunately lacks the intensity, power and depth required to justify this price point.

Tasting Notes: Crystal clear in colour with crystal clear hue. A mild to aromatic nose delivers restrained aromas of cinnamon, stewed apple, vanilla icing and pastry. The palate is creamy and soft and delivers flavours similar to the nose, with the addition of a touch of mint and a small sprinkling of green pepper. Clean minty pepper back palate. Fresh clean finish. Aftertaste of mint, stewed apple, celery and spice. 37.0% Alc./Vol.

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 Click here to learn more about Rum

The "HSE" Rum Company offers a range of rums finished in x Coganc, Whisky and Sherry casks, adopting the same principles of maturation that many innovative Single Malt Scotch whiskies have employed for decades.

Tasting note: Bright copper / burnished brass colour. Sensuous aromatics include heady scents of toffee apple, roasted nuts, dried coconut, liquorice strap and exotic spices. The palate entry is medium dry and Amontillado Sherry-like beginning salty and nutty with pistachio and vanillan oak flavours slowly drying. Soft, warming spirit. Creamy mouth feel. A faint sulphury note makes itself apparent but remains in check. Exceptionally long aftertaste of spice, marzipan and liquorice all sorts. 47.8% Alc./Vol.
Finished in a Cognac cask. Bottled 2009. Only 600 bottles produced.

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Martinique, Guadeloupe and the adjacent island, Marie-Galante represent the very heart of Rhum Agricole. While they may lack the global footprint of molasses-based rum, rigorous regulations and strict adherence to high-quality production standards make it hard to find anything less than stellar examples out of Martinique and the lesser known Guadeloupe. Velier's Luca Gargano selected this expression from Papa Rouyo distillery (established 2021) located in Goyave in Guadeloupe, and bearing the nickname of Charles Albert Ruscade. Born in 1900, he was the son of a cane planter and became a farmer himself from 1920 until his death in 1980. It's from this heritage that the idea of creating a micro-distillery in his name was born in the minds of three cane planters: Papa Rouyo's great-grandson, Joris Galli, as well as master growers Tim Synésius and Jean-Marie Gobardha.

According to Velier's classification, this distillate is Pure Single Agricole - that is, from a single distillery, distilled exclusively in pot stills. An ester content of 67.9 g/hlap has been achieved using a variety of cane called Matos (B80.0689) grown on the distillery's original (and historic) four hectare plot named 'Le Moule', situated on the limestone-clay soil of eastern Grande-Terre plateau. Synésius, who is one of the distillery’s “maîtres-canniers”, ensures the canes are hand-harvested before being crushed on-site. A long fermentation and a double distillation allow a particularly intense aromatic extraction, resulting in a pungent and multi-faceted agricole with vegetal notes alongside lime, olive, dried herbs and brine that will add a vivaciousness to cocktails. Nothing was added before bottling, only a reduction was done with Saint-Claude spring water. Distilled in 2021. 62% Alc./Vol. Very limited stocks.

Velier have released another Hampden marque in the series: 'Diamond H' (also noted as '<>H'). At 900 and 1000 gr/HLPA after distillation, this is a typical example of a high ester style , though less extreme compared to its predecessors HGML and C<>H. We tasted a 10ml sample alongside Hampden's 47% 'LROK'. This is almost twice as intense offering compelling aromas of shellac and funk giving way to fruit bread, pineapple pudding, icing sugar and plantain (amongst other notes). It boasts a super pure, high definition 'tropicality' with an almost sappy, briney, agave-like edge and bittersweet flavours of cocoa, semi-ripe mango and papaya continuing the theme at length. Aged entirely in Jamaica for five years in ex-bourbon barrels with an angel's share of 40%, it's another complex, powerful and evocative Hampden that will appeal to both rum purists and collectors. 62% Alc./Vol. Very limited stocks.

The Velier company was founded by the Chaix family in 1947. From 1953 to 1983, this small traditional company located in the port of Gênes, specialised in the importation and distribution of wines, champagnes and spirits. In 1983, then aged 25, Luca Gargano acquired shares in Velier. Under his influence the company began specialising in the importation of exceptional spirits to be supplied to the most prestigious establishments in Italy. In the early 1990s, Luca Gargano heard rumours of a mythical, quasi-legendary stock of St James Rum that had supposedly been distilled at the end of the 19th century. Eventually he discovered proof that this stock, distilled in 1885 and bottled in 1952, did indeed exist. And in 1991, following lengthy discussions, Luca finally managed to acquire the entirety of this stock, which he then released on the Italian market. These selections of rums have since multiplied and led to a myriad of Velier selections.

"...flawless and outstanding value." - whiskyfun.com

What appears at first glance to be another limited release, is in fact, now part of the core range from Hampden Estate. The numbers in the name commemorate the year the distillery was founded. Extended fermentation initiated by native yeasts, distillation in copper pot stills with double retorts and a three-year full-term on-site ageing have resulted in a showcase of Jamaican flair. The aromas capture the tropical side of Hampden with papaya, dried banana, semi ripe cantaloupe, hints of liquorice and nice bit of 'funk'; Only slightly more restrained, the palate ranges a succulent assortment of candied pineapple, orange filled chocolates, vanilla and a gentle bittersweetness relieved by a surge of over-ripe tropical fruits; the finish is dappled with sprinklings of pepper, suggestions of lemon chutney, green banana and fine oak tannins. Throughout, the natural sugars are tempered. Beautifully balanced uncut and engaging as a standalone sipper, 1753's extroverted personality will also shine in Daiquiris or Mai Tais. Praised elsewhere as a first-rate and very welcome addition to the distillery's portfolio, it will be a revelation for mainstream rum drinkers. Nothing has been added besides local spring water. 46% Alc./Vol.

Other reviews... This one’s an HLCF. While I’m not a huge advocate for prominently displayed ‘vintage’ years that stretch the imagination (though it’s common practice among the Scots and the Japanese too), Hampden can do what it pleases and rightly so. Naturally, the rational mind knows 1753 isn’t the vintage here, but marketing has never been aimed at the rational mind, has it? Enough musings—on we go… Colour: light gold. Nose: oh yes, undoubtedly, unmistakably, indisputably Hampden at its finest. Mouth: tar, ashes, liquorice, rotting bananas, olives, with a cheeky sip of riesling to tie it together. But of course. Finish: long, saline, maritime, tar-laden. Those olives linger beautifully in the aftertaste. Comments: remarkably fresh for a 1753 (oh, how droll!). In all seriousness, it’s flawless and outstanding value... Thank goodness for the generous 12,000 bottles. Think Ardbeg 10, Springbank 10—cut from the same cloth. 89 points - whisyfun.com

...The further I get down my glass (50ml only for this tasting today) I am noticing a real mellowing of the rum with each sip. It is funky and full on but once your palate has adjusted it really starts to drink at a much older age than its 3 years. It has a “lightness” and a refined element which means it is a really nice little sipper. Now whilst this is without doubt an excellent “mixer” (it is fantastic with cola), it really does work as a fully fledged sipping rum. The finish is perhaps where its age does show the most. Even still its a good length and has a lovely fade. The wood influence shows the most here but the sour funkiness of this rum remains alongside it. The rum faces stiff competition. Just about all Jamaican rum, as long as it isn’t being messed around with by foreigners is in the good to excellent bracket. This more than holds it own and gets a very good 4 (almost 4/5 from me).  A great addition to the Hampden Estate portfolio. 4/5 stars - thefatrumpirate.com

Gold Medal - 2025 New Orleans Spirits Competition.
Spirit of the Year- 2026 The Whisky Exchange.

"a total banger... Another killer." - drinkhacker.com

Renewed every year since 2019, Hampden's 2024 'Great House' marks the sixth opus in a series that pays tribute to the distillery’s feature building, constructed in 1779 by the Stirling family and still standing in its original form. Traditionally used to hold barrels until the 20th century, today it's become the main place of reception. The new rum bearing its name departs from previous releases, being a blend of several marques instead of just two, and sourced from three different vintages (50% 3 Year LFCH 2021, 20% 4 Year LFCH 2020, 15% 6 Year HGML 2018 & 15% 3 Year DOK 2021 - the latter fermented to the highest legal ester limit in Jamaica, i.e. 1500-1600 grams per hectolitre of alcohol.) Molasses and dunder (residue from previous runs) were distilled in a double retort pot still with full-term tropical maturation taking place in x-Bourbon barrels. If you're a fan of full-bodied single malts, there's no reason why funky, high-ester Jamaicans like this shouldn't be in your cabinet. The flavours may be more exotic, but the overall sensory experience is comparable. As per the last edition, Great House 2024 lands just shy of the historic 100 proof and allocations remain meagre. 57% Alc./vol.

Other reviews... Hampden‘s end-of-year seasonal rum release is here, as always providing a powerful look at the very best that this essential Jamaican distillery can produce and blend. The sixth edition is, as always, a different blend of rums than in prior years (this one hails from three different vintages), but it’s still a total banger. Aromas of torched, almost burnt pineapple find a happy companion in elements of grassy saltwater marsh and a dusting of gunpowder that’s on the verge of being ignited. The palate keeps the fires burning by pairing lit matchsticks with fresh papaya and guava, with a swath of citrus peel expressed across the top. The finish reminds me more of cotton candy than fruit (tropical or otherwise) or other sweeteners, hinting at Bubble Yum and winding down with a touch of almond butter, studded with raisins. Another killer. - drinkhacker.com

...I gave it a 10 cause at nose (and in the mouth) it's incredibly rich, long and powerfull. It's as funky as a great Caribbean rum should be but it's not too aggressive so you don't really feel the abv. What I loved about this edition, is the intense fruit smells you get as soon as you open the bottle and (my taste) the strong dried apricot feeling. - rumratings.com

Notes from the producers... Nose: Full with a lot of tension. Mint, ripe mango and dry earth form a subtle and precise first sequence of aromas. Quince jelly, bramble jam and orange marmalade then set a richer tone. Palate: Clear and lively. The flavour palette is at first abundantly tropical (coconut, mango, passion fruit) and matches the nose perfectly. Alternating between warm and refreshing sequences, it offers a taste of chocolate drops, fragments of slate and mint tea. Finish: Rich and invigorating. The intense finish lingers on herbaceous (Havana cigar) and peppery tones. Diverse infusions of red fruits and marshmallow bring freshness. Increasingly rich, the finish ends on cranberry and raisin.

Founded in 1753 Hampden Estate has been distilling rum for almost three centuries in the Trelawny Parish, historically known as the grand cru of Jamaican rum. Renowned throughout the world for its full, intensely flavorful rums, Hampden Estate has always produced quintessential, heavy pot still pure single rums, using unique methods that guarantee its remarkable aromas and truly exceptional taste. Since 2009, the distillery started ageing its rums on site, in the tropical climate of Jamaica.

After 250 years of exporting in bulk to independent bottlers and merchants, Hampden Estate is finally marketing their very own rum. Named after the distillery's warehouse, this is the fourth iteration of 'Great House' to arrive in Australia since the inaugural 2020 bottling. It's a molasses based, 100% Pot Still rum made according to 18th century methods resulting in a potent ABV and a high level of esters. Regarding the latter, there's conjecture amongst reviewers as to their sensory impact. Even though the blended marques and their proportions differ slightly from year to year, cross-comparison tastings between vintages of Great House find plenty of similarities, the consensus being that the 2023 edition is slightly better than the previous favourite, the 2020. Limited to 5739 bottles, no sugar or flavouring has been added. 57% Alc./Vol.

Notes from the bottlers... Colour : Deep golden yellow. Nose : Fine and heady. At first scent, distinguished aromas of sugarcane flower, sugarcane, and vanilla diffuse. Oxidative, the aromatic palette then reveals scents of hydrocarbons, Bourbon vanilla, and exotic fruits (pineapple, banana). Palate : Rich, powerful. Vivid notes of camphor and vetiver precede flavors of cloves gradually enveloping the taste buds. Velvety, the mid-palate is delightfully vanilla, lemony, honeyed (acacia), and licorice (stick). Finish : Long, refined. Warm sugarcane flows over the palate. The aftertaste is indulgent, with a milky (coconut, almond) and subtly aniseed mouthfeel. Notes of ginger, mirabelle, and aromatic plants (wild thyme, sage) extend the tasting experience.

The Hampden Estate is now acknowledged by spirits experts as one of the world's most important rum producers. Now what was relegated to the warehouse and shipped to merchants for blending for centuries is now being made available as an official bottling to a wider audience. The Great House features different marks and vintages, each new release aiming to highlight a different aspect of the distillery's diverse profile. This is the third edition to land on our shelves. Deep, complex and balanced, with an ever-changing take on Hampden’s aromatic complexity, this year, the team chose a mix of medium and higher ester marques. That translates to 73.5% of HGML rum that was distilled in 2019 and aged 3 years, combined with 26.5% of LFCH rum distilled in 2011 and aged 11 years. What the marques refer to is not stated. Bottled at a strength of 55%, it goes without saying, no sugar or flavouring has been added. Like last year's release, the third edition is allocated globally and has been entirely tropically aged.  Very limited stocks. 3600 bottles produced.

Notes from the importers... a must-have for anyone who wants to enjoy an elegant flavor bomb of a rum that can be sipped neat or enjoyed in some amazing cocktails as as the classic Mai Tai. On the nose it is lively, smooth with candied lemon, ripe banana, lychee kiwi and pear. On the palate there are notes of pear, coconut, agave, pepper, sugar cane, rhubarb and vanilla. The finish is long and smooth with tobacco, gentian root, salted butter and caramel, raspberry and cherries.

The mastermind behind Velier, Luca Gargano has been working with the famous sherry Bodega 'Lustau' securing casks filled with Oloroso and Pedro Ximenez along the way. Twenty were sent to Haiti and another twenty to Jamaica. 'Pagos' which is Spanish for 'cluster' is, according to Luca, the first rum to be fully aged in true sherry casks, thus marking the beginning of a new era for Hampden's rums. On top of that, ageing happened entirely onsite. Although it's not stated on the label, the rum is probably somewhere between 3 or 4 years old. Nothing has been added prior to bottling at 52% Alc./Vol. Very limited stocks.

Other reviews... Pot stills, NAS, butts, PX and oloroso, where else did we spot that already? Doesn't the world of 'aged' (sometimes barely) spirits get globalised? And what's the proper price for NAS? Colour: deep gold. Nose: Hampden, at least this one, is much more acetic (not ascetic) and varnishy than WP. Huge brine, glues, nail polish remover, olives and capers. I wouldn't swear poor PX does come through, but that's good news in my book. With water: new magazines and books, touch of juniper and caraway, green walnuts, nocino… Mouth (neat): high and heavy, with a lot of acetone, even a feeling of ammonia, liquorice, grass extract (more and more chefs are using that), salty cough syrup, eucalyptus… Frankly, I'd have said Yarmouth. With water: superb salty and varnishy development, all with green walnuts that keep it really tight and dry. Finish: very long, salty, with sardines, anchovies and olives. Comments: I find it absolutely excellent, but the WPs were rather more complex (especially the Picnic). Now, there isn't only complexity in life, naturally. Very good Hampden. 88 points - whiskyfun.com

Founded in 1779, Hampden's Great House ('Habitation' in French) traditionally served as a storage warehouse for barrels until the early 1900s. Recently Hampden have been putting out their own bottlings of aged rum, rather than selling in bulk for others to market. Luca Gargano, director of Habitation Vélier, brought this production to the attention of rum lovers globally. However, despite it's 'Velier' presentation, the blending was done by Master Distiller, Vivian Wisdom. Considered by experts to be the most authentic in the Jamaican pantheon, this promises a heady, captivating and bewitching rum experience. All tropically aged, it goes without saying, no sugar or flavouring has been added. Like last year's release, the second edition is allocated globally. Very limited stocks. 55% Alc./Vol.

Due to unprecedented demand for the 2010 LROK (released in early 2021), the distillery is now offering a younger 5 year old. Followers of Hampden will already know that the LROK marque indicates a kind of 'average' esteriness from 150 to 400 g esters/hlpa. (In reality, most Hampdens are pretty estery anyway, so what you'll get here should be typical - aromatic, funky, fruity stuff). Weighing in at 314.8 gr/hLPA, 'The Younger' is only slightly down on its older sibling. But keep in mind, this is less than half its price. Expected to sell fast. Pot distilled and 100% tropically aged in x Bourbon casks. 47% Alc./Vol.

A rum that's been on allocation around the globe. For those needing an introduction, the Hussey family purchased Hampden estate in 2009 and immediately began maturing new rums. This is one of the oldest vintages to date to be entirely aged on the estate. You might have guessed, 'LROK' (Light Rum Owen Kelly) is another Hampden marque, first produced in 1952. As explained in a previous entry, each Jamaican distillery classifies its rum based on specific marques corresponding to the content of esters after distillation. The esters translate into flavour profiles and in theory, determine how heavy and how 'funky' the distillate will taste. Normally blended together, finding a single marque is rare.

LROK is a high-ester marque that creates powerful rums ranging from 200 to 400 g/hLPA. Here the ester count is 334.7 gr/hLPA. Distilled in 2010 and full-term matured in tropical heat, the flavour development is equivalent to more than two decades in Europe, while the loss of liquid to evaporation is equivalent to 44 years of continental ageing. Cask strength versions of this marque have been described as "...extreme supernatural booze" by the likes of Serge Valentin.

At 47%, what you get is Jamaican with depth, texture and real tropical character, only perhaps slightly tamer. We received a 20ml sample. Aromatically it requires a little coaxing for the fruitiness to come forward; It's a medium to full bodied rum that climaxes in a prolonged finish of dried mango, plantain and grilled pineapple, the unadulterated character confirmed by pleasing bittersweetness. Indeed, nothing has been added. Very limited stocks.

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

Probably one of the most allocated rums in recent history. A large market like the UK received just 240 bottles. Australia has much less.

Founded in 1779, Hampden's Great House ('Habitation' in French) traditionally served as a storage warehouse for barrels until the early 1900s. Recently Hampden have been putting out their own bottlings of aged rum, rather than selling in bulk for others to market. Luca Gargano, director of Habitation Vélier, brought this production to the attention of rum lovers globally. However, despite it's 'Velier' presentation, the blending was done by Master Distiller, Vivian Wisdom. It's a potent combination of two marques: OWH distilled in 2013 and Hampden DOK distilled in 2017. Similar to the way Scottish malt has PPM to measure peat (shorthand for parts-per-million), rum has g/hL AA, or grams per hectoliter of absolute alcohol. Some tasters equate the ester count to reflect the degree of 'fruitiness' or 'funk' in the rum. Here the majority (80%) OWH component falls between 80 and 120 grams of esters while the DOK falls between 1500 and 1600 grams. You can infer the aim of blending two very different ester counts is to create a balanced flavour profile. Considered by experts to be the most authentic in the Jamaican pantheon, this promises a heady, captivating and bewitching rum experience. All tropically aged, it goes without saying, no sugar or flavouring has been added.

Notes from the bottlers... Profile: powerful, the first nose is medicinal, camphoric, spicy, fruity (very ripe pineapple) and slightly tarred. With aeration, it evolves on the sweetness of molasses, notes of pipe tobacco and heady flowers (tuberose). Over time, it becomes more and more fruity (pear, peach). Tight, the attack on the palate reveals mineral (basalt), chocolate, liquorice and fruity (pineapple, Williams pear). Empyreumatic, the mid-palate is in turn tarred but also tangy (orange zest). Smooth, the start of the finish is delicious (vanilla cake, mille-feuille). It should be noted that the taste palette is constantly gaining in finesse. The retro-olfaction is powdery (cocoa), spicy (cinnamon) and refreshing. 59% 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. Anejo Especial is elaborated with rums aged in oak barrels and perfectly balanced by the Maestro Ronero, who selects each component for the final blending.

Tasting note: Bright gold colour. Nosing yields powerful aromas 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.

Note: Product has come from a private collection and as such has some minor scuffing/scratches/handling marks. Actual product not pictured.

Two iconic Cuban brands unite.

This spirit celebrates the natural match of Cuba’s two greatest icons, both born from the same exceptional climate and fertile terrain. It's also the first ever Cuban rum created especially for pairing with the beautiful, full-bodied flavour of a fine Cuban cigar - in this case, a Cohiba. A unique collaboration between Havana Club’s Maestro Roñero Asbel Morales and master Cohiba Cigars sommelier, Fernando Fernandez Milian, "Union" makes for a formidable pairing, a spectacular addition to the bar and a certain collector's item. The amphora shaped bottle comes beautifully presented in a large slide-out display case referencing the Cohiba trademark. 40% Alc./Vol.

Notes from the producers... Smooth, rich, and powerfully aromatic of oak and smoke, while richly aromatic on the nose, balancing oak and smoke with subtle tones of citrus, coconut, dried fruits and coffee. On the palate it is softly woody, accented with sweet vanilla, chocolate, and dried fruit flavours, with a very aromatic finish.

Havana Club is one of the fastest growing spirit brands worldwide, growing steadily in double-digits for the past ten years. First aged in old white oak barrels, this novel release is then ‘finished’ in specially selected younger oak casks, a practice familiar in the world of whisky maturation where it’s referred to as the ‘Double Barrel’ method. These finishing casks breathe new life into the old rum, giving it character and added complexity according to the distiller, Maestro Ronero Don José Navarro.

The rum has performed particularly well on the show circuit. At the 2006 International Wine and Spirit Competition (IWSC), it won the prestigious ‘Gold Medal Best in Class’ award. This accolade followed a Gold medal rating from the Beverage Testing Institute in Chicago in 2004. Marc Beuve-Méry, General Manager for Havana Club International, comments, “We are delighted that such a prestigious judging panel substantiates our view. Awards of this type are crucial to successful international brands such as Havana Club as they highlight the product’s quality to consumers looking for guidance at point of purchase.” Bottled at 45% Alc./Vol.

Tasting note: Brilliant burnished copper colour. Intense aromas yield maple syrup, brown sugar, fried banana, vanilla and coffee confectionary notes with a mild spirit prickle. An intoxicating sniff. Entry is assertive, powerful and spice heavy combining semi sweet flavours of dried banana, liquorice allsorts and vanilla. Good balance, only thrown slightly off by the dramatic spice flourish. Long aftertaste of dried banana, coconut, vanilla and spice persisting. A full-throttle dark rum that will work well in citrus based cocktails where the spicy oak influence adds depth. 45% Alc./Vol.

"...a markedly different experience than the 7 Year Old expression, but of equally high quality and just as enjoyable in its own right." - drinkhacker.com

Dave Russell from rumgallery.com points out, Australians should feel privileged to have access to the fine rums of Cuba. "US relations with Cuba is easing slightly, but more change is needed to end the stalemate of the past half-century, that prevents Americans from traveling freely to Cuba or even purchasing Cuban rum in the States. Most American rum lovers just don’t know what they’re missing...Trust me, you won’t turn commie, but you will gain an appreciation for the true taste of traditional Cuban rum craftsmanship."

A high point in the Cuban pantheon is Havana Club's 'Seleccion de Maestros'. It replaces the Cuban Barrel Proof with new packaging, however, apparently it's the same rum. Maestro Don José P. Navarro Campa starts with delicate light, sipping rums aged in extra-old American oak barrels to impart an amber hue and smoothness, then combines them with more complex aged rums. It's reportedly triple barrel aged, first in x Bourbon barrels, after which individual casks are selected and blended and aged further in a second set of younger barrels. Following that, the Maestros sort through these barrels, pick their favourites, and blend them again for a third and final maturation. The selections only happen once a year. The result is consistently delicious.

Other reviews... the results speak for themselves. The nose is intense and deep, a bit of a departure from Havana Club’s usual approachability. The nose includes light smoke, leather, nuts, and charred orange peel. On the palate, the extra alcohol is immediately noteworthy, giving the Seleccion more of a sherried character, along with notes of raisins and plums, incense, cinnamon, and tobacco. It’s a markedly different experience than the 7 Year Old expression, but of equally high quality and just as enjoyable in its own right. - drinkhacker.com

It probably goes without saying that this is primarily a sipping rum.  Even a dedicated rum and cola drinker such as myself recognises this.  At 45% I was expecting a little extra punch to the rum.  Maybe a little extra burn or heat to the drink.  Not a chance.  Seleccion de Maestros is such a well blended and well-balanced spirit that it’s smoothness shines through. There is very little roughness or aggressive spirit tones when sipped.  This is a real well aged authentic Cuban Rum.  It is smooth and complex with a flavour which is quite distinct.... This is a very good rum, it is smooth yet sufficiently complex.  So many smooth rums are laced with sugar leading to a very one-dimensional profile.  This rum offers complexity and tasting notes which I can only begin to touch upon.  Peach, Apple, Herbs, Tree Sap/Resin, oak.   Each sip seems to reveal something new. The finish is long, spiced and leaves a slightly creamy note to the palate.  It’s the perfect finish.  This is an excellent sipping rum to pair with a cigar. The rum is ideal for someone who enjoys a less sweet possibly more oaked profile.  Having said that I am fond of the Demerara and Bajan style yet I am finding this Cuban expression to be very enjoyable. I confess I mixed a very small amount with an equally small amount of cola.  It was as expected very pleasant but I did feel I was missing out on that wonderful sipping experience! 4 Stars - thefatrumpirate.com