Despite our greater proximity to the Caribbean, the US gets far less interesting rums from the region than does Europe. The rum revolution (well, sort of) that took portions of the single malt enthusiast market by storm in the last half decade was centered almost entirely on releases from European bottlers. Well, here finally is one that was released exclusively in the US. It’s got one of those silly names that makes you think Diageo might be involved but the word on the street is that this is a 6 yo Hampden. The bottles are 375 ml and still available and very reasonably priced (<$25/bottle in many markets). That means there’s a good chance this will be the best value of any booze I’ve reviewed this year: I’ve not had many Hampdens but all the ones I’ve had have been great. Hampden rum, with its dunder-fueled, high ester spirit, had also until recently been the funkiest spirit I’d willingly put in my mouth but that crown has since been passed to the two marcs I tried in the last month and a half (especially this Jacoulot). Will this seem tame now? Continue reading
I have been slow to board the rum boat. I’ve only reviewed three rums till now. In the meantime, Serge V.—who all but singlehandedly got whisky geeks around the world to start drinking rum—has already reviewed more rums than I have whiskies in the entire time that I’ve been reviewing whiskies. This is not an exaggeration.
One of the problems with being late to the party is that most of what first got people excited is already gone and prices have begun to rise. Still, they’ve got a long way to go to catch up with whisky. Hampden is a cult distillery, for instance, and this 18 yo, released last year, is still around and costs far less than the Highland Park 18. Of course, the bigger problem for those of us in the US is how little interesting rum is available here. K&L in California were the only ones committed to a rum program but the new limitations on inter-state shipping may have put paid to that: large numbers of bottles of a Hampden they brought in early in the year and expected to sell out in a day or two are still sitting on their shelves (well, it’s possible that asking $70 for a 9 yo rum may also have something to do with that). Anyway, there’s an opportunity here for independent bottlers who already have distribution channels across the US: if you make good rum available to us widely, we will buy it. Continue reading
I interrupt the highly untimely reviews of bourbon cask whisky (Aberlour, Aberlour, Bladnoch) to bring you a review of a relatively recently released Jamaican rum. Well, I guess it might be from a bourbon cask too—I confess I’m not very informed as to rum production methods. I can tell you though that this rum is from the Hampden distillery and that Hampden rums are all the rage these days among whisky geeks who are getting or have recently gotten into rum. I’m not sneering at this phenomenon, mind: here I am myself with a review of a Hampden rum despite not knowing very much about rum. I’ve reviewed another Hampden previously: a highly aromatic bruiser of a 6 yo. That one was bottled at 68.5% (!); this one is at a more staid 50%. A more important difference (possibly) may be that these come from different points in the distillery’s ownership history. As to whether this one is as off the charts with the esters as the Habitation Velier bottle, I don’t know, but I guess I’ll find out in a minute. Continue reading
Rum was my drink of choice in my college and post-college years in India. That’s largely because rum was the only decent spirit available in India in those days. Indian whisky was not worth talking about, unless you managed to get your hands on a bottle of Solan No. 1 (which was hard to get even in the late 1980s)—even as a callow teenager I knew that all those whiskies were largely good for was getting drunk, and even then you’d have to mix them with a lot of soda. There were some decent rums though—Old Monk, for example. Truth be told, we drank Old Monk largely with coke as well but it did not punish you if you drank it neat or with water. (Old Monk is still around and even available in the US as of a few years ago.) And not that I could afford very good taste when I came to the US as a graduate student in the early 1990s, but rums that were widely available then (or even now for that matter) weren’t very much better (either bland white rums or spiced monstrosities). Of late though the situation has begun to change as more esoteric rums from the Caribbean have begun to become available and rum is slowly making the transition from a cocktail ingredient to a sipper in its own right. It’s behind tequila and even mezcal in this regard but it’s getting there. Continue reading