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Review 13 – The Duppy Share Caribbean Rum

The Duppy Share Caribbean Rum has been around for just over a couple of years and was founded by Jessica Swinfen and George Frost. George fell in love with rum during his many family holidays to the Caribbean. He teamed up with Jessica and between them they embarked on the journey which lead to the creation of The Duppy Share.

After doing their research by tasting a wide variety of rums from different islands in the Caribbean (sounds a tough job) the co-founders decided on a blend of a 3 year rum from Worthy Park in Jamaica and a 5 year rum from the Foursquare distillery in Barbados. They decided on this mix to get the punch and fruitiness of Jamaica and then balance it out with the sweeter and more rounded elements found in Barbados. These rums are then sent to be blended in Amsterdam in the Netherlands, before bringing it to the UK to be bottled to become the final product.

The name comes from Caribbean folklore and has an enjoyable story behind it. According to their website:

“Caribbean legend has it that the dark Duppy spirits swoop
between the islands stealing the best share of the rum. Spirit masters, skilled
in the fine art of blending, the dupes take only the best.

This is the Duppy Share.”

This is also known as the Angel’s Share which I have written about previously here.

The Duppy Share have decided to celebrate a Summer of Rum by running a rum blending masterclass which is led by Jessica Swinfen. I was very kindly invited to this event in a Young’s pub to sample their rum and be transported away from a cloudy Wednesday evening in London to a beautiful Caribbean beach, if only for a couple of hours

I was greeted with a delicious Rum Punch made from The Duppy Share which they then shaved fresh nutmeg and added bitters to, to add that little extra touch which I definitely appreciated (Thanks Rosie Little). I was then introduced to the co-founders that were in attendance. They were both very friendly and very personable, exactly the right recipe for this type of event I feel.

After a second (or was that third?) helping of the Rum Punch we were ushered to the masterclass area to begin. Without ruining the experience for anybody who will go to this event in the future, you are given a short history of rum and then taken on a journey throughout some very important areas in the rum world. You are then given the opportunity to take what you have learnt and blend your own rum to take home. The whole masterclass is delivered exceptionally well and is very informative yet interactive and most importantly, fun. I think it’s an event diverse enough to be it a learning experience into rum, a wacky date, or a fun evening with a couple of friends.

I managed to get a few words with George Frost as well on the night with his plans and how he prefers to drink The Duppy Share. He’s very passionate about his rum and both he and Jessica agreed they didn’t like some of the sweetened offerings that are available today and much prefer the rums with a kick which is what they have tried to maintain. As for cocktail of choice, George said he prefers it in an old fashioned whereas Jessica says she loves it in a simple daiquiri, two very different cocktails which goes to show the diversity of their creation. A few more examples can be found here.

But let’s move onto the review of The Duppy Share. The bottle is a unique shape with a long thin neck which makes it easier to pour out. It is topped with a cork which helps keep an authentic feel to the rum. This is affirmed with the beautifully designed label which reminds me of a post card or a poster from the first half of the 20th century. All of their marketing lends itself to transporting you away from wherever you maybe to a Caribbean Island, to warmth, summer, and a beach. Not a bad thing at all.

In the glass the rum is a light golden colour. Slightly lighter than in the bottle. On the nose the first notes that are noticeable are oak and vanilla. Then we get some fruits mainly banana and a hint of pineapple. There are traces of sweetness which seem to be brown sugar. An interesting mix here on the nose. On my first sip the rum tastes a lot older than it smells. There is a fair depth to this rum. I can taste the oak and fruits I smelt on the nose but the Jamaican side of the rum does pack a punch and you get this when you swallow. However, the end of the rum leaves a spicy finish which helps to take the edge off the rum. Further investigation and I can taste vanilla and nuts as well. A nice mix, but one which needs to be taken with caution, too big of a sip and this rum would burn. But give it the attention it needs and you are treated with a solid rum which is decent value for money.

Unfortunately, other than the delicious rum punch I was handed at the start of the masterclass, I haven’t had a chance to mix this rum into a cocktail, which is where it seems the target audience is. That will be a step I take in the future but if the rum punch was anything to go by, I am in for a treat.

Overall although primarily a high end mixing rum which is diverse enough to be used in a variety of cocktails I think it has been aged and blended well enough to be drunk neat as well, or maybe with a touch of water. Their marketing approach has been to step towards rum as a drink when sat on a beach in paradise which is how I view my rum, be it neat or in a cocktail. Well played Duppy Share and I look forward to what the future holds.

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Everyday Rum – Review 4: Lamb’s Navy Rum – £14

Alfred Lamb was born in 1827. He was the son of wines and spirits entrepreneur William Lamb. Just 22 years later, he blended together ’18 superior rums’ from Barbados, Jamaica, Trinidad and Guyana and created the worlds first Lambs Navy Rum. The rum was blended and aged for 4 years in a warehouse in West India Docks in London by the Thames River. This warehouse was unfortunately a casualty of the London Blitz and had to be rebuilt. Their website is fun and informative and can be found here.

You can find Lamb’s Navy rum throughout the land here in the UK. Pretty much every bar/pub/supermarket will have this rum and as a result of this for many it is their go to choice of rum. There are a few other offerings from Lamb’s but this Navy is the staple release and the one which Lamb’s have built their brand on.

The Lambs bottle is quite unique as you can see from the picture. It is a hexagonal shape rather than the typical cylindrical bottle that we see over most bottles. I do think it is easier to hold when pouring than your standard bottle shape. The label lends itself to the branding towards being a rum for the British Navy. However I could not find any information to corroborate that it actually is linked to the British Navy. None the less it seems to be proud to be a British rum and the label displays this.

The rum is a deep red/brown colour when poured in the glass. On my first smell I find this to be quite sweet. Toffee and dried fruits such as raisins are at the forefront. There are notes of burnt sugar and vanilla and the distinctive molasses. On my first sip I taste molasses and toffee similar to the nose. This melts away into some spiciness of nutmeg and slight cinnamon. A very sweet sip, although there is a burn at the finish along with some oak notes. Whilst it is possible to have this neat, I really don’t recommend it. The taste on the palette just doesn’t work for me and the finish leaves a long lasting alcohol burn which I think needs to be mixed. Plus the Lamb’s advertising doesn’t lend itself for this to be a sipping rum.

I have almost always mixed this rum with diet coke when I have been out drinking socially. When mixed, it brings out more grass and earth flavours from the rum. This is a nice alternative to how sweet the other popular dark rums, such as Captain Morgan, become when mixed with diet coke. This is actually a surprising turn with Lambs due to how sweet it is neat. The drink is still definitely sweet, but now mixed; the coke takes the edge off making it a much better option.

Personally I would have this rum as a nice alternative to a simple dark rum  and coke when on a night out. It wouldn’t be my go to choice for a simple mixer but it’s a nice alternative. Other than with coke, I’m not sure where else I would place this rum. Potentially a sharp citrus based cocktail may help to cut through the sweetness, but I am yet to try one of these cocktails with this particular rum.

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What Do You Call It?

As mentioned in a couple of earlier posts, rum has many nicknames including Nelsons Blood and grog. Alternatives include; Rumbullion, kill-devil, navy neatersBarbados water and pirate’s drink. One of the theories of the origin of the word rum, is from Rumbullion, which itself means great tumult or loud crowd noise. Colonists from America when they first discovered and tried rum found it very strong and when they claimed it was potent enough to slay Satan himself, kill-devil was born. Alongside grog being issued to the Navy, where rum was mixed with water, the senior offices were able to take their allowance neat, hence the term navy neaters. Barbados water comes from folklore that suggests Barbados is where the first rum originated. Finally, pirates are synonymous with rum. This could have been due to the fact that rum kept for longer on ships, but we know it was steeped in pirate tradition which has led to the term pirate’s drink. If you have any other nicknames with interesting back stories please leave them in the comments below!

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Oldest Existing Rum Company In The World

Although there were many established before it, the oldest existing rum company in the world dates back to 1703 and is owned by Mount Gay in Barbados. A man named John Sober inherited an unknown distillery and asked his friend Sir John Gay to help in managing it. Sir John was a respected business who worked in service of Barbados. His business acumen meant he took quickly to the rum production process, refining the distillation side which helped produce a much superior rum which is today known as Mount Gay Rum.

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Rum Or Rhum – What’s The Difference?

If you have started to look for different rums when out or over the internet you may have started to see a change in certain spellings of rum. You may have noticed an ‘h’ being added to certain rums. This is not just a difference in spelling due to the region or place where the rum is made but there is actually a material difference in the manufacture of the rum from a very early stage of the process.

When the islands in the Caribbean were invaded and colonised they were done so by four major civilisations; English, Spanish, Dutch and French. All except the Dutch began distillation of rum on a large scale and as a result have different textures and tastes to each other. The English rums are deeper and full bodied rums e.g. Mount Gay from Barbados. The Spanish were crisper and lighter e.g. Brugal from the Dominican Republic. Both created rum using the molasses produced when making sugar from the sugar cane crop.

The French however not only used this process to make rum, but also decided to use rum made from sugar cane juice. They make a sugar solution from this called ‘vesou.’ Made in this way it is officially called Rhum Agricole, but usually shortened to Rhum. A major difference between molasses and cane juice is that molasses are very stable and can and are shipped all over the world. Cane juice however, is prone to degeneration and as a result is sourced locally so that it is fresh for the distilleries. It is also important to know that currently, Rhum makes up only about 3-5% of all rum production in the world.

As you can imagine using a different ingredient very early on in the production of a rhum would result in different flavours being found in Rhum than Rum. An example of a couple of well-known Rhum Agricole include Rhum JM and Clement both from Martinique. Next time you are at a bar, why not ask to try a Rhum and see how you find the difference between them