Posted by Arctic Wolf on May 16, 2016
El Dorado Rum has recently announced the release of a new special edition rum which celebrates the 50th Year Anniversary of Guyana’s Independence from Britain.
This Anniversary Rum is produced from a blend of rums aged 33 to 50 years, and finished with a soupcon of aged pot still rums surviving from El Dorado’s heritage Double Wooden Pot and a since-discontinued John Dore Copper Kettle stills.
The completed rum is bottled at 43 % alcohol by volume and presented in a distinctive crystal decanter adorned by an 18 carat gold collectible medallion. Only 600 bottles will be produced, each individually signed and numbered by the El Dorado Master Blender.
According to the producer’s tasting notes:
The rum is full-bodied and complex with notes of coffee, bittersweet dark chocolate and a hint of orange peel.
The Eldorado Grand Special Reserve is already available in Ontario for $3500.00 per 750 ml bottle.
Of course a media sample of this special rum is on its way to me, and I will have a full review ready in a few weeks.
Happy 50th Anniversary to the people of Guyana!
Posted in Extras, Rum | Tagged: 50th Anniversary, El Dorado, Grand Special Reserve, Guyana, Independence, Rum | 3 Comments »
Posted by Arctic Wolf on May 10, 2016
Recently the media team responsible for Captain Morgan Rum in North American has began sending me recipe suggestions (as well as samples) for most of that expanding range. This is because Captain Morgan has been rapidly expanding their family of rums in the USA to include a new white rum, (Captain Morgan White Rum), three flavoured rums (Captain Morgan Pineapple, Grapefruit and Coconut Rums), and three spiced rums (Captain Morgan Original Spiced, 100 Proof, Black Spiced and Cannon Blast Rums). You can click the links to read the review for each.
This has given me a good excuse to review each of the new rums and to revisit some of those spirits which I had previously reviewed. One of those previously reviewed spirits is Captain Morgan Black Spiced Rum. The Black Spiced Rum was released in 2012, and it pays homage to the story of Captain Morgan’s burial on the shores of Port Royal Harbour, Jamaica in 1688.
The Captain Morgan website tells us that this rum is crafted with Blackstrap Rum which indicated to me that the rum as well as being spiced has been enhanced with caramel/molasses to enrich the flavour as give the rum its darkened hue. The rum is bottle at 47.3% alcohol by volume.
Here is a link to my latest review for the Captain Morgan Black Spiced Rum:
“… The scent of vanilla is quite strong, and this aroma is accompanied by molasses-like notes of treacle, dark caramel, and bits of dark licorice. I also sense an overt spiciness of cinnamon, and cloves. As the glass sits, I also seem to catch a firm indication of cherry cola …”
Please enjoy my review which includes a new cocktail recipe, the Honey Badger.
Posted in Dark Rums, Rum, Rum Reviews, Spiced Rum | Tagged: Black Spiced Rum, Captain Morgan, Dark Rum, Review, Spiced Rum | 1 Comment »
Posted by Arctic Wolf on May 6, 2016
Dictador is produced in Colombia on the Caribbean Coast at Cartagena de Indias City. Rather than being produced from molasses, the rum is produced from the virgin honey of sugar cane. Recently Dictador released what they call their 100 Month Series which includes four new rums all aged for 100 months. Unlike the more premium Dictador Solero Aged Rums, the 100 month series is meant to be a gateway series consisting of spirits which are meant to be embraced both as entry-level sipping rums as well as cocktail spirits.
The Dictador Claro 100 Month Aged Rum in particular was created to be a high-end cocktail spirit. It is a continuous column still rum which was aged (for 100 months) in ex-bourbon oak barrels. At maturity the rum was charcoal filtered to remove some of the harsh flavours and to make the rum more approachable in the cocktail format for bartenders and mixed drink enthusiasts.
Here is a link to my full review:
“… As I nosed the glass, a very gentle toffee/molasses rose into the breezes followed by a soft notes of sandalwood, ripe banana and orange peel. I allowed the glass to breathe for a few minutes, and I was rewarded with stronger oak spices coupled with brown sugar, cinnamon and vanilla spice …”
Please enjoy my review of this unique cocktail rum.
Posted in Dark Rums, Rum, Rum Reviews | Tagged: 100 Month Aged, Claro, Dictador, Review, Rum | 1 Comment »
Posted by Arctic Wolf on April 27, 2016
The Appleton Estate is located in Nassau Valley in St. Elizabeth which is part of Jamaica’s Cockpit Country. The Cockpit Country is a karst formation which was formed over millions of years. Karst is a generic name given to limestone that has been eroded by the chemical action of rain. The Appleton Estate is the only sugar estate in the world that is located within a fertile cockpit karst formation. All of the rum produced by Appleton Estate is made from sugar cane grown within the Nassau Valley, and thus Appleton Estate Rum is an expression of this unique terroir.
Appleton Jamaican White Rum has recently arrived in Alberta (distributed by Campari). The spirit is a molasses based rum produced from field to glass in Jamaica at the Appleton Estate from a combination of pot-distilled and column-distilled rums of rums which are blended and aged for up to 2 years in oak casks. The finished rum is further mellowed by carbon filtration which removes both colour and impurities. The spirit is bottled at 40 % alcohol by volume and (in Canada at least) is primarily aimed at the bar trade as a cocktail spirit.
Here is a link to my full review:
“… The initial nose is quite nice with light citrus zest and orange peel combining with background impressions of mushy banana. There is also a bit of Jamaican funk in the breezes carrying a mild but firm impression of Jamaican pot distilled character into the air with herbal undertones and a hint of mustiness …”
Please enjoy my review of this surprising white rum.
Posted in Rum, White Rums | Tagged: Appleton, Appleton Estate, Jamaican Rum, Review, Rum, White Rum | Comments Off on Review: Appleton White Jamaican Rum
Posted by Arctic Wolf on April 15, 2016
Admiral Sir Henry Morgan (aka Captain Morgan) was a Welsh ‘privateer’ who attacked and plundered the Caribbean on behalf of, and with the written consent of (in the form of an English Letter of Marque), the Governor of Jamaica, Sir Thomas Modyford. Privateers at that time in history were essentially ‘legal pirates’ who were allowed to attack and loot enemies of the state reaping the rewards from their plunder in lieu of pay. Researching Sir Henry Morgan, I learned he was a skilled naval captain, a ruthless buccaneer, and one of the most successful ‘privateers’ in the history of piracy (oops I mean privateering) earning a Knighthood for himself in 1674.
Captain Morgan Rum is one of the most successful spirits brand in the entire world. Their Original Spiced Rum is perhaps the most successful spiced rum in the entire category, and it has pretty much set the standard for sales and marketing for all other spiced rums to follow. However, Captain Morgan is no longer just spiced rum. The company now also produces a full line of flavoured rums, CAPTAIN MORGAN® Pineapple Rum, CAPTAIN MORGAN® Coconut Rum, and CAPTAIN MORGAN® Grapefruit Rum (click the links to read my reviews). As well they recently launched the subject of this review, CAPTAIN MORGAN® White Rum.
Here is a link to my full review:
“… The initial nose surprised me too as there was an ever so light mustiness rising the from the glass, as well as very apparent aromas of a mild caramel, green banana, peppery zest and light sandalwood spices. I was expecting the ‘5 times distilled’ white to have more of a ‘vodka-like’ nose, and am pleased to be completely wrong on that count …”
Please enjoy my latest rum review, which includes a new daiquiri-style serving, the 11 A.M. Daiquiri, Chimo!
Posted in Rum, Rum Reviews, White Rums | Tagged: Capatain Morgan, Review, Rum, White Rum | Comments Off on Review: Captain Morgan White Rum
Posted by Arctic Wolf on March 31, 2016
Coruba Rum is produced by J. Wray and Nephew who trace their history back to 1825 when company founder John Wray set up ‘The Shakespeare Tavern‘ in Kingston, Jamaica.
When I did a little research, I was surprised to learn that the Coruba brand encompasses a range of rums which includes not only the familiar Original Dark Rum (which is the subject of this review) but also Coruba Spiced Rum and Coruba Coconut Rum. As well Coruba Rum’s New Zealand website also refers to a Coruba Gold Rum which may be in production as well. According to all of the different company websites, all of the Coruba branded spirits are 100% Jamaican Rum.
Only one of these brands is available in Canada, the Original Dark Rum (which in Canada is labeled Coruba Imported Jamaican Rum). The dark spirit is produced from is a blend of pot and column still rums that have been aged for at least two years in American oak barrels.
Here is a link to my full review:
“… The breezes above the glass are full of molasses, candied caramel and orange peel. Menthol, cinnamon, cloves, wood spice, mocha coffee and cola also taint the air above the glass with their presence. Allowing the rum time to breathe reveals additional accents of orange marmalade and rich vanilla …”
Please enjoy my review, Chimo!
Posted in Dark Rums, Rum | Tagged: Coruba Dark Rum, Dark Rum, Jamaican Rum, Review, Rum | Comments Off on Review: Coruba Imported Dark Jamaican Rum
Posted by Arctic Wolf on March 15, 2016
Dictador is produced in Colombia on the Caribbean coast at Cartagena de Indias City. Rather than being produced from molasses, the rum is produced from the virgin honey of sugar cane. Interestingly, the choice of the distillery to use sugar cane honey rather than molasses is based upon a peculiarity of Colombian government policy. It seems that the country has mandated that automobiles in Colombia must use a certain percentage of biofuels in conjunction with gasoline as their fuel source. As molasses is the most readily available source of biofuel, almost all molasses produced in Columbia is earmarked for biofuel production. This means that the folks at Dictador Rum have little choice but to produce and use their own sugar cane honey for rum production.
Recently Dictador released what they call their 100 Month Series which includes four new rums all aged for 100 months. Unlike the more premium Dictador Solero Aged Rums, the 100 month series is meant to be a gateway series consisting of spirits which are meant to be embraced both as entry-level sipping rums as well as cocktail spirits.
The Dictador Amber 100 Month Aged rum is the flagship of the series. It is a continuous column still rum which was aged in ex-bourbon oak barrels. The final rum is said to be decanted by gravity to preserve its rich colour, and then bottled at 40 % alcohol by volume.
Here is a link to my full review:
“… The breezes above the glass reveal a nice mixture of oak and butterscotch with spicy accents of cinnamon, orange peel, and tobacco. Fine oak spices build up just a little, and soon vanilla and other baking spices (allspice, cloves and nutmeg) have joined in. The rum is pleasant to nose …”
Please enjoy my latest rum review.
Posted in Rum, Rum Reviews | Tagged: 100 Month Aged, Dictador, Dictador Amber, Rum, Rum Review | 2 Comments »
Posted by Arctic Wolf on March 3, 2016
The Brugal Distillery was founded in 1888, by Andrés Brugal Montaner. Although the Edrington Group now controls the company, George Arzeno Brugal, is the current chairman, and most of the current board members are direct descendants of the original company founder. My understanding based upon discussions with the local Brugal Brand Ambassador for Brugal is that when the Edrington Group gained control of the rum company, they instituted a new wood policy which governs how all of the Brugal spirits are aged. This practice brings the cask selection process into line with the wood policy the company uses for its Scotch whiskies.
Although Brugal still makes their rum in a traditional manner (from molasses) and ages it on site in Puerto Plata, the Brugal 1888 (Ron Gran Reserva Familiar) now undergoes a special double maturation process. The rum is first aged in medium toasted, ex-Bourbon White American Oak Casks for 6 to 8 years. This is followed by a second maturation in first-fill Spanish Oloroso Sherry Casks. The final rum is bottled at 40 % alcohol by volume.
Here is a link to my latest Rum Review:
“… Despite the sherry enhancement the rum remains true to its cane roots as the initial nose brings forward classic aged rum notes of oak sap, semi-sweet caramel and treacle, and spicy tobacco aromas. There is a light dryness implied with dusty sandalwood notes and light scents of banana and orange peel. As the glass sits, luscious baking spices evolve with dark brown sugars, vanillans, cinnamon and nutmeg all forming a wonderful menagerie of scents in the breezes above the glass …”
Please enjoy my review!
Posted in Rum, Rum Reviews | Tagged: 1888, Brugal, Gran Reserva Familiar, Review | 3 Comments »
Posted by Arctic Wolf on February 18, 2016
Wray and Nephew: Dragon Zombie
Wray and Nephew White Overproof Rum is a molasses based rum produced from field to glass in Jamaica by J. Wray and Nephew Ltd..
J. Wray and Nephew trace their history back to 1825 when company founder John Wray set up ‘The Shakespeare Tavern‘ in Kingston, Jamaica. By the middle of the century John Wray was distilling and blending his own rums (primarily for his patrons at the Tavern). In the early 1860s Charles J. Ward joined his uncle, and began selling their Jamaican rums internationally.
In 1916, J. Wray and Nephew was purchased by the Lindo Brothers & Co. who also acquired the prestigious sugar cane estate, the Appleton Estate. Lindo Brothers merged the two Jamaican entities into one company, J. Wray and Nephew Ltd.. The new company dominated rum production in Jamaica (and continues to do so) producing both Wray & Nephew Rum and the Appleton Estate Jamaican Rum. (They also produce other Jamaican Rum brands including Coruba Dark Jamaican Rum).
In 2012, Wray and Nephew Ltd. was purchased by the Campari group.
Here is a link to my review:
“… The rum smacks you around a little when you take too large of a sip. The throat is seared (just a little) and the tonsils seem to cower hoping not to be whacked again. Sipping had best be a more cautious affair. The flavour is off the charts though, deeply complex and full of character. I taste mildly sweet brown sugar flavours with an ever so light saltiness, the combination reminds me of peanut brittle taffy …”
Please enjoy my review which includes two new cocktails, the High Test Daiquiri which was revealed yesterday, as well as the cocktail shown to the left, my new Dragon Zombie.
Posted in Overproof Rum, Rum, Rum Reviews, White Rums | Tagged: Jamaican Rum, Overproof Rum, Review, White Overproof Rum, White Rum, Wray and Nephew | Comments Off on Review: Wray and Nephew White Overproof Rum
Posted by Arctic Wolf on February 10, 2016
Captain Morgan Cannon Blast began to appear on store shelves throughout North America in the fall of 2015. The new spirit from Captain Morgan (apparently produced from Captain Morgan Rum as well as natural flavours and spices) is being touted as a rum meant for the shot glass.
With that in mind, I invited my friend Lucas to sample the spirit with my last fall prior to my review. When he and I sampled it for the first time, we each took a cautious sip, and then downed shots to see how the spirit fared. I saw Lucas grimace, and I am sure he saw me grimace, as the tart flavour of sour citrus candies filled our mouths and overwhelmed our ability to control our reactions. The overt spiciness which followed contributed to our discomfort. Let’s just say that neither of us were fans at that point.
Having said that, my review for the Cannon Blast (see down below for a link) has been the most popular article on my website since I published it. Many people seem to be curious about the cannon ball shaped bottle and the rum inside.
Because of the spirit’s apparent popularity, I thought I would share a simple shot-style recipe sent to me recently by the media team for Captain Morgan Rum which mixed the Cannon Blast with Cranberry juice. Although the combination does not work for me, it apparently is quite popular at bars and clubs where the Cannon Blast is sold.
1 oz. Captain Morgan Cannon Blast
1/2 oz. Cranberry juice
Chill the Shot Glass in the freezer
Combine all ingredients in a shaker with ice
Shake until the outside of your shaker begins to frost
Strain into the chilled shot glass.
And if you are interested in how I scored the Cannon Blast, here is a link to my full review:
“… The aroma carries an obvious rum-like caramel aroma which is tainted by the sweet and sour scent of a lemon drop candy. The lemon drop candy scent grows stronger as you let the rum breathe, and as well I begin to notice a light spiciness, which reminds me of ginger and cardamom …”
Please enjoy this review which includes another recipe, Blasted Brew, which mixes the Cannon Blast with Lager Beer.
Posted in Cocktails & Recipes, Rum, Rum Reviews | Tagged: 1 barrel Rum, Bayou Spiced Rum, Book Review, Cannon Blast, Captain Morgan, Cocktail, Crannon Blast | Comments Off on Cocktail Hour: Crannon Blast