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.

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.

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.

"...young Ardbeg in Jamaica." - whiskyfun.com

HLCF stands for "Hampden Light Continental Flavored", and is one of the marks that are produced at Hampden Estate for those rums with a high concentration of esters, i.e. from 400 to 700 gr / hlpa - depending on your source. Despite its potency, the profile here is relatively relaxed. Fruit-forward in the initial inhalations, moving from ripe papaya to overripe bananas, countered by a bitter dark chocolate note, the theme continues in a supple delivery with an unmistakably Jamaican stamp; dried pineapple, mango chews, pepper heat and a mild spike of alcohol are followed by residual notes of candle wax and struck match as well as more creamy mango and 'funk' that serves to heighten the experience. Fully tropically aged for four years with nothing added before bottling at 60%, it's another wonderfully expressive Hampden that resonates a sense of place. Very limited stocks.

Other reviews... There used to be an excellent 7 yo 'Overproof' at 60% vol. but it looks like this new one's lost any age statements. (UPDATE it's a 4 yo 2017). HLCF means 500-700 grams esters per HLPA. Colour: white wine. Nose: once again, this has far more brine and acetone, more earth as well, olive oil, tarragon, a really salty and acidic style on the nose but at 60% it's hard to get a proper full picture. With water: a lovely earthiness and some big rubber. New wellies, all sizes, plus touches of strawberry gums, a thing that's related to some yeasts and that would go away over the years, I've been told. Nutshell, pears and strawberries mean really young spirit. Mouth (neat): very pungent, very salty, with echoes of the most extreme finos de Jerez. With water: pure brine, liquorice, lemon and tar, perhaps a little minimalistic but we do enjoy Bauhaus sprits. Finish: long and even saltier. Rubbery signature, with tinned anchovies. Comments: young Ardbeg in Jamaica. 87 points - whiskyfun.com

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.

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.

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

No tasting notes available.

"...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

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!

Built on his farm just outside of Kununurra in the heart of the beautiful Ord River Valley is a small pot distillery, which has the capacity to produce over 50,000 bottles of Rum a year. The Ord River Rum is made from local sugar cane, wet season rainwater and yeast that is all vat fermented, pot distilled, charcoal filtered, aged in oak barrels and hand bottled. The distillery is 100% Australian owned and operated.

Owner, developer and farmer Spike Dessert fell in love with the Kimberley when he saw it in 1972. In 1995 with the onset of Sugar Cane being grown in the Ord River Valley, he saw a way to diversify his dream and created the Hoochery - the oldest continuously operating distillery in Western Australia. Now if you are wondering about the name Hoochery, the name was trademarked by Spike from the word Hooch which goes back to the Hutanuwu (later modified to Hoochinoo) Indian tribe of Alaska who made alcoholic liquor - this is until it became the more popular name for the illegal activity of bootlegging!

Built on his farm just outside of Kununurra in the heart of the beautiful Ord River Valley is a small pot distillery, which has the capacity to produce over 50,000 bottles of Rum a year. The Ord River Rum is made from local sugar cane, wet season rainwater and yeast that is all vat fermented, pot distilled, charcoal filtered, aged in oak barrels and hand bottled. The distillery is 100% Australian owned and operated.

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While most Indian rum is based on molasses or 'jaggery' (a hybrid of cane sugar and other sweeteners), Camikara is India’s first cane juice rum made using locally grown sugar cane. The Sanskrit name translates to “liquid gold”. Buttery, off-dry aromas of light honey and distant menthol are echoed on the palate where the sugars gravitate towards Madeira cake, countered by light tannins. The finish reveals mere hints of cinnamon chocolate, semi-ripe pineapple and light vanilla. Not complex, but obviously matured with sensitivity, place this somewhere in between an aged Cuban and Guatemalan in style - medium weight, elegant and not overly sweet. India makes a quality entry into the rum world! No colour, flavour, sugar or spices added. 42.8% Alc./Vol. Non-chill filtered.

Inner Circle Rum was first produced by the CSR (Colonial Sugar Refinery) Company last century for the pleasure of its employees and very special clients - hence the name. From its first distillation, the objective was to make the best rum possible. In 1970, Inner Circle Rum was released into the Australian market and immediately created a cult like following. Those who found the Brand, ‘’only spoke of it in whispers but sung it’s praises loudly!’ It was originally available in three strengths, Underproof, Overproof and 33% Overproof. The label was instantly recognisable by it’s coloured circle and became identified as red, green or black dot. However, in 1986, CSR sold their rum distillery interests and Inner Circle was removed from the market. A great Aussie icon disappeared. In 2000 Stuart Gilbert, an Australian Olympic Yachtsman still lamenting the loss of his favourite rum, sought out and became acquainted with Malcolm Campbell who had been responsible for the distillation and quality control of Inner Circle from 1972 to 1986 when he supervised the very last bottling. To Stuart’s delight, Malcolm was only too willing to apply his many years of experience to the task of producing a rum deserving of the Inner Circle name. Inspired by this revelation, Stuart acquired the rights to the Brand name and now offers his product to the rum lovers of the world! In 2004, Inner Circle Rum purchased the Beenleigh Rum Distillery which, after some re-engineering, has begun producing the highest quality pot still rums. The Company has also purchased Offices in the old CSR Cooperage building at Pyrmont.

Presently the Rum is produced using the labour intensive pot still method, rather than the continuous distillation method used by most other commercial rums. The pot-still method is generally agreed to produce rums of a higher quality. Inner Circle Rum is made to the same blend and by the same blender as it was when it was last commercially available. The same quality that made it an icon brand has become the standard for the future of this 100% Australian owned company. No tasting notes available.

Inner Circle Rum was first produced by the CSR (Colonial Sugar Refinery) Company last century for the pleasure of its employees and very special clients - hence the name. From its first distillation, the objective was to make the best rum possible. In 1970, Inner Circle Rum was released into the Australian market and immediately created a cult like following. Those who found the Brand, ‘’only spoke of it in whispers but sung it’s praises loudly!’ It was originally available in three strengths, Underproof, Overproof and 33% Overproof. The label was instantly recognisable by it’s coloured circle and became identified as red, green or black dot. However, in 1986, CSR sold their rum distillery interests and Inner Circle was removed from the market. A great Aussie icon disappeared. In 2000 Stuart Gilbert, an Australian Olympic Yachtsman still lamenting the loss of his favourite rum, sought out and became acquainted with Malcolm Campbell who had been responsible for the distillation and quality control of Inner Circle from 1972 to 1986 when he supervised the very last bottling. To Stuart’s delight, Malcolm was only too willing to apply his many years of experience to the task of producing a rum deserving of the Inner Circle name. Inspired by this revelation, Stuart acquired the rights to the Brand name and now offers his product to the rum lovers of the world! In 2004, Inner Circle Rum purchased the Beenleigh Rum Distillery which, after some re-engineering, has begun producing the highest quality pot still rums. The Company has also purchased Offices in the old CSR Cooperage building at Pyrmont.

Presently the Rum is produced using the labour intensive pot still method, rather than the continuous distillation method used by most other commercial rums. The pot-still method is generally agreed to produce rums of a higher quality. Inner Circle Rum is made to the same blend and by the same blender as it was when it was last commercially available. The same quality that made it an icon brand has become the standard for the future of this 100% Australian owned company.

Inner Circle Green Dot 57.2% Dark Rum recently won the Jim Murray Trophy for the Best Rum at the prestigious 2004 International Wine and Spirit Competition held annually in London. Often referred to as “the Olympics of the beverage industry”, this competition is arguably one of the premier competitions of its type in the world and attracts the world’s best producers who showcase their products against their global competitors (www.iwsc.net ). As well as winning the Trophy for the Best Rum, Inner Circle Rums were also awarded 2 Gold Medals, 3 Silver Medals and 2 Bronze Medals. Considering there were many major global Corporations entering their branded Rums in this Competition, this small Australian Company has taken all before it, beating the best Rums from all over the world!

Other reviews... Rich copper hue. Robust toffee, floral, and brown spice aromas. A round, soft entry leads to a big, full-bodied palate with lush dried tropical fruits, burnt caramel, buttered roasted nuts, and lavish brown spices. Finishes with a huge wave of peppercorns, hot spice and a minerally, slightly rubbery edge. A dry powerhouse style in the vein of fine alembic Armagnac. Opens up tremendously with a little spring water. 57.2% Alc./Vol.
International Review of Spirits Award: Gold Medal
94 points (Exceptional) - tastings.com size>