Rum & Cachaca

A molasses based rum produced in an Enmore two column wooden still (reputedly the world's only one of its kind) at the Diamond distillery located on the banks of the Demerara River. 40% Alc./Vol.

No tasting notes available.

The firm of William Cadenhead Ltd, Wine and Spirit Merchants, was founded in 1842 and is Scotland's oldest independent bottler. The company was in the ownership of the same family until taken over by J & A Mitchell & Co.Ltd in 1972, the proprietors of Springbank distillery. Today, Cadenhead is probably the only Company in the world that holds extensive stocks of old matured-in-oak Demerara Rum (though they're also legendary for bottling excellent single cask, cask-strength, non-chill-filtered whiskies). The company places particular emphasis on the individuality of each bottling and bottle only a single cask of Rum at one time.

Guyana is justly famous for its rich, heavy Demerara Rums, named for a local river. Demerara Rums can be aged for extended periods (25-year-old varieties are on the market) and are frequently used for blending with lighter Rums from other regions. Neighboring Surinam and French Guyana produce similar full-bodied Rums.

This is a big, old fashioned style, without being especially dark - no colouring has been added. In Cadenhead's own words, expect a rum that's "... Creamy and dry at the front but opens to a sweet crisp fruity tone as the dram crosses the palate, Victoria sponge and fresh cream then a little honeycomb chocolate with peppery sweet spices. .Finish Quite rich thicker than expected with some rather nice vanilla & spice." 46% Alc./Vol.

This new edition from the reputable El Dorado company is distilled from fermented molasses. Reportedly it's quite light by Demerara standards. Enjoy it with fruit juices. 37.5% Alc./Vol.

The Pierre Ferrand company has had relationships with a number of the Caribbean’s top rum producers for many years via the supply of x-Cognac casks. These are prized by certain distillers for the maturation of their best rums and generally reserved to ‘give style’ to blended rums. Presented with the opportunity to taste the fruits of his trade, Ferrand’s owner/director, Alexandre Gabriel, visited the Caribbean and was blown away. The experience ignited a love affair with Rum and he immediately commenced negotiations to secure his own stocks, launching the Plantation range around 2005.

A key influences in Ferrand’s range of rums continues to be the unique finishing process. When their maturation period in the Caribbean is deemed complete, the rums are transported at natural strength to Chateau du Bonbonnet, the historic Ferrand estate in France and then ‘finished’ for several more months in small French x-Ferrand Cognac barrels. This process was used extensively in the 18th and 19th centuries.

From the famous Demerara region beside the Atlantic Ocean, Plantation's Guyana offering is the result of extra-long fermentation followed by pot-still distillation and maturation in x-bourbon casks. No tasting notes available.

The Caribbean is undeniably the epicenter of world Rum production, a fact celebrated by seven artisanal vintage rums and three blends marketed under the ‘Plantation’ label, a new venture from highly commended ‘Cognac Ferrand’, makers of 'Pierre Ferrand Cognac', 'Citadelle Gin' and several other high quality spirits.

The Pierre Ferrand company has had relationships with a number of the Caribbean’s top rum producers for many years via the supply of x-Cognac casks. These are prized by certain distillers for the maturation of their best rums and generally reserved to ‘give style’ to blended rums. Presented with the opportunity to taste the fruits of his trade, Ferrand’s owner/director, Alexandre Gabriel, visited the Caribbean and was blown away. The experience ignited a love affair with Rum and he immediately commenced negotiations to secure his own stocks, launching the Plantation range around 2005.

The driving concept behind this collection is essentially one of ‘terroir’ - each aims to express ‘the characteristics and flavour of its place of origin’. One might argue that if there are definite regional differences that contribute to rum styles in the Caribbean, these are largely obscured by the fact that, unlike many other spirits, regulations for the production of rum are minimal. Instead, all sorts of creative departures are permitted making Ferrand’s claim a difficult marketing line to maintain. We recently tasted the Plantation collection for ourselves. While there is indeed a remarkable diversity to be found, there’s also a common house style. Most of the Plantation Rums possess in varying degrees, a remarkable mid palate opulence and buttery texture, balanced by a tannic dryness - a combination that results in flavour profiles one would usually associate with fine wines or brandies. Ignoring the marketing speels, one cannot ignore the fact that these rums demonstrate that carefully selected estate or single-island rums can offer a range of aromas and flavours that compete with the depth and complexity of great Cognac or Whisky.

No doubt one of the key influences is Ferrand’s unique finishing process. When their maturation period in the Caribbean is deemed complete, the rums are transported at natural strength to Chateau du Bonbonnet, the historic Ferrand estate in France and then ‘finished’ for several more months in small French x-Ferrand Cognac barrels. This process was used extensively in the 18th and 19th centuries.  Gabriel explains, 'Ninety-nine percent of rums are aged in barrels that once held bourbon. We found that adding an aging process in a French oak cask that once held Cognac adds extra complexity to the rum. This is a practice that was done more commonly in the past but has almost disappeared now. We thought who better than Ferrand, with our knowhow and exceptional casks, to resurrect this ancient technique. It is a very difficult thing to get right, but when done well, it's paradise.' He adds, 'In the Caribbean, Plantation Rums are rare treasures. At Ferrand they become jewels.'

This much anticipated Rum collection has finally arrived in Australia, yours to explore island by island and country by country. Where specified, vintages denote the year of distillation. Stocks are limited. Given the very reasonable price/quality ratio, several vintages are sure to sell out fast. Be quick!

Tasting note: Guyana is justly famous for its rich, heavy Demerara Rums, named for a local river, which are produced from both pot and column stills. Demerara Rums can be aged for extended periods (25-year-old varieties are on the market) and are frequently used for blending with lighter rums from other regions.
This 100% pot still rum was matured in x-Bourbon casks for 13 years. Dull gold with pale straw hue. Moderate aromas reveal top notes of cinnamon and fresh liquorice strap over deeper scents of praline, honeycomb and peppermint. A soft, glycerous, gently warming entry builds into a flavour wave of boiled confectionary and honeycomb balanced by drier peppermint and pine wood notes. Good length. Aftertaste of liquorice all sorts, becoming dry. Cigar box and a faint spearmint afterglow. 45% Alc./Vol.

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