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William Hinton 3 Year Old Rum

Review: William Hinton 3 Year Old Rum  82/100
Chip Dykstra (Aka Arctic Wolf)
Refreshed March, 2020

Madeira (an autonomous region of Portugal) is an archipelago comprising 4 islands approximately 520 kilometers off the northwest coast of Africa. Early in the colonization of these Islands it was noticed that these islands in the middle of the Atlantic had exceptional conditions for the planting of sugarcane. According to historical reports, the king, Infante D. Henrique, introduced sugar cane on Madeira Island in 1425 only 6 years after the Island was discovered.

William Hinton founded his Distillery in 1845 producing the rum from local sugar cane juice. The distillery had great success and by 1920 was processing 600 tons of sugar cane daily. Unfortunately, this was the peak of the rum production and a decline eventually saw the distillery cease production in 1986.

In 2006, William Hinton’s heirs relaunched the distillery using an alembic still. Their William Hinton 3 Year Old Rum is produced from sugar cane syrup which has undergone a special prolonged fermentation process and aged in French oak barrels. The spirit is bottled at 40 % alcohol by volume.

In the Bottle 4/5

The William Hinton 3 Year Old Rum is sold in a medium tall short necked bottle shown to the right. The label has a sort of craft spirit appeal, however I am disappointed in the metallic screw cap which sort of cheapens the look and gives the product an industrial look that is counter to the aforementioned label.

I do like that the provenance of the spirit is proudly reproduced on the label.

In The Glass  8.5/10

When poured into my glencairn glass the rum has a light golden straw colour. When I give my glass a light twilt and twirl I see only alight sheen of rum on the inside, the crest of which gives up mid-sized leglets which fall as slender legs.

The breezes bring my dusty sandalwood spices, light butterscotch, vanilla, almond, and a bit of green grape.The spirit is light and floral (almost delicate) with a mild herbal quality. I notice hints of camphor, ginger and cinnamon as well as a light light fruitiness of banana and green grape, perhaps a touch of red licorice. Although the spirit is light, it is nevertheless engaging.

In the Mouth 49/60

The first sip brings hints of astringency suggesting youth. Fine wood spices provide additional heat on the palate although I should mention that everything seems as it should for a three year old spirit.

I taste a mingling of light butterscotch, almond and vanilla with hints of herbal mint and resin. Fine oak spices build as I sip, as does an herbal impression which now reminds me of heather and willow with a dash of grassy mint. I still taste hints of resin and camphor; however, butterscotch, banana and banana peel have joined in.

When I add some ice, the spirit begins to taste sort of like a VS Cognac with a similar herbal appeal accented by green grape.

In The Throat: 12.5/15

The William Hinton Spirit is medium bodied with a lightly sweet mid-length herbal finish which combines light butterscotch with mint and and licorice-like anise. Wood spice and a touch of alcohol heat with hints of cinnamon are left glowing on the palate.

The Afterburn  8.0/10

William Hinton 3 Year Old Rum A fine example of a light agricole-style rhum.  It is more of a mixer than a sipper and as my tasting notes imply it will probably work very well in cognac-style cocktails like the Sidecar.  Dwwn below I went in a different direction mixing a tall refreshing cocktail with ginger -ale and club soda.

If you are interested in comparing more scores, here is a link to my other published Rum Reviews.

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The Presbyterian Cocktail is a simple long cocktail which mixes Scotch Whisky with ginger ale and soda water. Of course a proper Presbyterian Cocktail must be made with whisky. When made with Agricole Rhum from Madeira, I believe it would be more appropriate to call this construction a Madeiran Presbyterian.

French PresbyterianHere is the recipe:

Madeiran Presbyterian

2 oz William Hinton 3 Year Old Rum
2 1/2 oz Ginger Ale
2 1/2 oz Club Soda
Ice
Slice of Lemon or Lime (optional)

Add the ice-cubes to a rocks or Collins glass
Pour the Rhum over the ice
Add Ginger Ale and Club Soda and stir
Garnish with a slice of lemon if desired

Enjoy Responsibly!

Note: If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

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You may (loosely) interpret the scores as follows.

0-25     A spirit with a rating this low would actually kill you.
26-49   Depending upon your fortitude you might actually survive this.
50 -59  You are safe to drink this…but you shouldn’t.
60-69   Substandard swill which you may offer to people you do not want to see again.
70-74    Now we have a fair mixing rum or whisky.  Accept this but make sure it is mixed into a cocktail.
75-79    You may begin to serve this to friends, again probably still cocktail territory.
80-84    We begin to enjoy this spirit neat or on the rocks. (I will still primarily mix cocktails)
85-89    Excellent for sipping or for mixing!
90-94    Definitely a primary sipping spirit, in fact you may want to hoard this for yourself.
95-97.5 The Cream of the Crop
98+       I haven’t met this bottle yet…but I want to.

Very loosely we may put my scores into terms that you may be familiar with on a Gold, Silver, and  Bronze medal  scale as follows:

70 – 79.5    Bronze Medal (Recommended only as a mixer)
80 – 89.5     Silver Medal (Recommended for sipping and or a high quality mixer)
90 – 95         Gold Medal (Highly recommended for sipping

 

 
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