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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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Review 12: Matugga Rum – Spiced & Original

Rum can be created anywhere that sugar cane grows. As I mentioned in an earlier post about Rum from Asia although the bulk comes from the Caribbean and Latin America, there are other countries which produce a lot of the world’s supply of rum. We know that the climate in parts of the continent of Africa must be suitable for sugarcane and yet we can’t think of any premium rum brands hailing from there. Until now; introducing Matugga Rum, a British Rum with an African Soul.

Matugga (the name of a town in Uganda) source their sugar cane from the rich, red soils of East Africa. Other ingredients added are also sourced from the Easterly region of Africa and then together they are shipped to be distilled and aged in Cambridgeshire in the UK. Matugga is triple distilled before finishing off the maturation phase in English Oak casks.

Matugga Rum is owned and run by Paul and Jacine Rutasikwa and their Master Distiller is Dr John Walters. The story of the ingredients of the rum are just as important to Paul and Jacine as the creation of the rum itself. They source only the best molasses they can from their high quality sugar cane harvest in Uganda. For more insight into Matugga please visit the following article here.

Last month I went to an “Indulgence Session” put on by the team behind Matugga Rum. A very polished and professional presentation that kept the fun and excitement that goes hand-in-hand with rum. After a brief foray into the history of the brand and the team behind it, we moved swiftly into the tasting of the two offerings from Matugga followed by the participants creating a couple of cocktails. All four were also paired with different munchies (grapes, cheese, crackers, chocolate, home made rum cake etc) to help to illustrate the versatility not only of Matugga, but of the spirit in general. The two cocktails they showcased were the Golden Apple which used their Golden Rum and the Spiced Pineapple which used their Spiced Rum. I personally preferred the Golden Apple cocktail which used cloudy red apple juice to great affect to enhance the flavour of the rum. I was in the minority however as the bulk of people who attended found the Spiced Pineapple to be the better of the two. The team came across very friendly and personable and their session was a resounding success by the opinions I heard from other attendees, most of whom knew next to nothing about rum in general beforehand and left the session with the remaining bottles they had for sale. If you get a chance to experience one of these sessions yourself I would definitely recommend it.

After the session the lovely couple behind Matugga sent me a sample of both the Golden and the Spiced Rum as I mentioned I would like to review them properly. I will start with their Golden offering before moving to the spiced variety.

As mentioned earlier, both of Matugga’s Rum’s are 100% pot still distilled. This is quite rare these days as column stills are used more and more. Pot stills are where the distillation process began with rum and this takes us back to the essence. In the glass the rum is a light golden colour. It pours lighter than it looks in the bottle. I think this shows a sign of its age and length of time in the barrel. I do know there is some caramel colouring added to the rum which has helped to give the rum a more appealing look so I cant really judge anything by the colour of the rum. The rum is more viscous than expected in the glass. It has some legs on it when swirled.

On my first sniff I get an immediate sweet hit of treacle. This gives way to some dry raisins and a small hint of allspice. An interesting mix that once allowed to rest brings out a hint of vanilla and oak. On my first sip I get a fresh clean taste which is reminiscent of a young rum. There are notes of vanilla at the start and a sweet treacle taste. This makes way to a spicy finish which leaves a pepper note which seems to add to the slight burn that you feel in the finish.

I am surprised with how smooth this rum is because it hasn’t been aged for very long so the casks haven’t had a chance to help to take some of the edge off the rum. However, having spoken to the team behind Matugga, I was informed that their aging process is at a small enough scale that they can actually keep the rum moving throughout its maturation phase. To try to explain this think of the difference a tea bag makes in your tea. If you move the tea bag around and keep stirring and moving, the flavour of the tea is stronger and fuller compared to just leaving the tea bag static in the mug. Accordingly, the flavours enhance and its  interaction with the casks occurs at what seems like a much faster rate. As a result, the rum tastes like it is much older than it is.

Moving onto the Spiced, in the glass this rum is darker than the golden offering from Matugga and remains similar in thickness. On the nose I get notes of orange peel, grass, a slight appearance of treacle and raisins. I was expecting a spicier nose, but that’s not a bad thing. On my first taste I get vanilla and liquorish at the start. It is very warming and again very smooth. It is smoother than the golden rum variety of Matugga. The end of the rum leaves a spicy feeling around the tongue and the throat which could be mistaken for a burn, but on closer inspection and multiple tastes, I can confirm it’s a peppery and cinnamon finish rather than a burn in my opinion. The orange peel smelt on the nose comes in once the rum has sat for a short period, as does the treacle. The liquorish taste also dulls having sat for a few minutes and yet the spicy and sweet flavours remain at the finish.

From the indulgence session I know that these rums make excellent bases for cocktails. Matugga’s website gives a list of different cocktails they recommend which can be found here. Fruity concoctions definitely work well in bringing out the flavours of this rum. I haven’t yet but I would like to try this rum in a more citrus type cocktail to see how the flavours interact with those more citrus elements. I think the spiced rum may thrive here.

Overall these rums are surprising for what they are. Both are relatively young and yet seem to be smooth enough to sip. I personally wouldn’t sip the golden as it’s a bit too harsh for my taste but I can see how many people would. The spiced on the other hand I feel has less of a punch to it, making it easier to sip. But I am very excited to see what a few more years of aging leads to with Matugga but this must be done ‘slowly slowly’ which in Swahili is ‘Pole Pole Ndio Mwendo.’ As always, good things come to those who wait!