Posted on

Review 14 – Mezan Rum

Social media is a wonderful thing and truly connects people everywhere. Thanks to our (relentless) posting of cocktails and rums on Instagram we were contacted by Mr. Warren Bobrow, the USA brand ambassador for Mezan rum who kindly introduced us to his wonderful partners in London.

Fast forward two months and the RumCask Family found itself stood outside Edison House on Old Marylebone Road excited about the evening ahead! Let’s sample some rums we thought. Take a dozen photos, write up the tasting notes and complete the social media circle-of-life by clicking post!

Wrong. Very wrong.

What was to ensue over the next two hours would be nothing short of a history lesson in spirits and yes, rum would take centre stage but by no means would it steal the show in this all-star cast. You see Mezan rum is but one of many brands owned and distributed by Marussia Beverages (formerly Eaux de Vie).  Established in 1984, Marussia Beverages import and distribute a fantastic array of spirits. Starting over 30 years ago with Cognac, Armagnac and Calvados they now boast a range that includes many gins, bourbons, sake, vodka, sherry and rum!

Our host for the evening was Mr. Philip Wilson, brand manager for Marussia. “Head down there and his office is on the left” said a helpful gentleman when we first stepped on to the Marussia floor. Our collective jaws hit the floor when we walked in because this truly is an office like no other. Desk to one side, a few boxes on the other, a large conference style table in the middle and a bar at the back! Actually, most bars would only hold a fraction of the bottles that Philip’s shelves held. Here stood a true library of spirits.

The ethos of Marussia we were told has always been about “the story”.  Who is the producer, why is he or she distilling this spirit and how are they doing it? Philip explained that “Once we find a good distiller we know we can work with them. We know that they will be consistent and continue to make a good product”. The mantra is organic and true and the company has grown from roughly half a dozen people 10 years ago to more than 40 today.

img_3375So to rum and specifically, Mezan. Many years ago having purchased some casks from Jamaica and Guyana the team left them to the side to mature and almost forgot about them! Perhaps they were being kept for a future staff party but when they revisited them they realised they’d bought something pretty special. This set off a chain of events that sent their Cellar Master travelling throughout the Caribbean searching for rums that were “artfully crafted from a single year’s distillation by a single distillery (some of which no longer exist). Unsweetened, uncoloured and only lightly filtered, these rums represent the truest expression of their producer and their country of origin”.

The rum is all purchased in cask and then set aside for maturation. Using only ex-bourbon casks (but sometimes re-casking) the rum slowly ages “until it has reached the height of its potential”. It is then bottled one cask at a time and ready for pouring. Mezan’s slogan is “The Untouched Rum” and that is the driving principle here. No blending (save for the XO), no sweetening, no colouring and only a light gauze filtration such that the final product is an authentic, regional rum delivered to the distiller’s demands.

Here-in lies the key to Mezan. These are genuinely unique rums. Produced from “distilleries old and new, some founded centuries ago, others no longer in operation”, these rums are one-offs and never to be repeated. In essence these bottles are time capsules from an age gone by with each drop embodying particular methods and cultures from different parts of the Caribbean all in homage to the Noble Spirit.

X.O. Jamaica

wp-1477032089889.jpgMezan’s only blended rum is a carefully composed concoction showcasing rums from 3 different Jamaican distilleries. Only 5000 bottles were ever produced and the end result is classic Jamaica.  Light straw coloured with a touch of pale gold, the Mezan X.O. has a narrow nose with tropical fruits and particularly bananas being very apparent. The flavour hits the front of the tongue and here we taste guava. Moving to the back of the mouth and throat the spices really come through. Not overly dry and the taste does not linger long in the mouth. Well balanced and flavourful, Philip even likened it to a classic Fruit Salad sweet!

Guyana 2005

wp-1477032169482.jpgDistilled in the double wooden pot still from the original Port Mourant Estate founded in 1732. After the estate closed the still was initially moved to Uitvlugt Distillery and then eventually to Diamond Distillery who produced this Guyana 2005. Diamond typically produce medium-to-heavy Demerara style rum and this offering from Mezan is no exception. A wide nose that couldn’t be more different from the X.O. and complex with a sense of big, over-ripe fruits. A lot of flavour on the palette that moves from oak and ripe bananas to leafy vegetables.

 

Panama 1999

wp-1477032122403.jpgProduced by the famous Don Jose Distillery in 1999 the rums in this batch go through a double maturation process whereby they are aged twice in separate sets of white oak.  Using modern multi-column stills the distillery grows its own cane for the production of aguardiente and rum. They also cultivate historical yeast cultures which add character to their rums. A beautiful honey coloured rum with a narrow nose. Baking spices and a pleasant sweetness (all natural!) are a joy to behold. The flavour profile is elegant and spreads evenly across the tongue. Vanilla and oak combine well to give a quite exquisite finish.

Our tasting journey ended here with Philip and we didn’t quite manage to get on to the Trinidad 1999 from the now closed Caroni Distillery nor Monymusk Distillery’s Jamaica 2003. However, he assures us we are welcome back any time to continue our education!

Posted on

Aged ‘12 Year Itch’ Cocktail & RumCask Giveaway! Update 1!

Happy National Rum Month to you all!

As you may or may not know, we at RumCask have decided to age a cocktail in celebration of National Rum Month that is August. We have chosen the ‘12 Year Itch’ Cocktail. To read our first post on this process of cask aging the cocktail, and the giveaway details, click here.

Firstly a HUGE thanks to the hundreds of people who have already entered. We are genuinely stunned with how well this giveaway has been received. I guess there are more rum/cocktails fans out there than we realised! The winner will be selected at random online at the end of the month and then once the cocktail is ready, we will send the prize to the winner. Please keep spreading the word of the competition, there is plenty of time to still enter.

Although a relatively simple process, there were still measures that we had to undertaken before we could age the cocktail. Once we purchased the barrel, we had to ensure it was watertight and would allow the oak to interact with the cocktail. That involved soaking the barrel in water to re-hydrate it.  Once completed, the cocktail was added and now we must wait for the barrel to do its job, as difficult as waiting is!

The cask we chose was a charred American oak barrel. It should have three effects on the cocktail. Vanilla flavour from the wood should infuse with the cocktail along with some other flavours. The second effect should be an oxidation process which will add some nutty flavour to the cocktail. The final effect is extraction. The interaction of the acidity of the cocktail and the wood produces sugars which with help to soften the flavour profile of the cocktail and smooth out the flavours and helping them meld together.

Having spent a week in a barrel, it’s now its time for our first taste of the cocktail. The straw worth taken from the cocktail now shows a small difference from a week ago. The flavours have softened slightly and seem to be merging more than before. But there is not a huge difference yet.

Thanks again to all those who have entered and look out for the second update next week!

Posted on

Aged ‘12 Year Itch’ Cocktail & RumCask Giveaway!

Happy National Rum Month to you all!

We at RumCask have decided to age a cocktail in celebration of National Rum Month that is August. Aging a cocktail used to be quite a rare practice but it started to increase in popularity recently. Barrel aging cocktails adds unique twists and dimensions. They can help to add flair to the cocktails you create at home and become a talking point at any party you may host. Generally it is agreed that cocktails which do not have fresh ingredients are the best choices for cask aging.

After much “painstaking” deliberation, we have chosen the ‘12 Year Itch’ to be cask aged. This cocktail is quite simple with just three ingredients which make it an ideal choice to be aged.

Zaya 12 Year Rum
Carpano Antica Vermouth
Fernet Branca

Over the next few weeks we will be tasting and re-tasting the cocktail to see how it starts to change until we feel it has reached its sweet spot. The cask will be rotated and various tricks will be used to try to help get the best flavours.

RumCask Giveaway!

To help celebrate National Rum Month we will be sharing our final creation. One lucky person could win 500ml of our aged 12 Year Itch cocktail. To enter the RumCask giveaway all we would like is for you to follow our Instagram and Twitter accounts and then retweet/like this post. If we reach a combined follower count of 1500 on both Twitter and Instagram, then one lucky person will be drawn at random to receive our aged cocktail!

Be patient, keep an eye out for our updates on how the cocktail is aging and follow our progress throughout the month!

Posted on

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.

Posted on

Setting Sail With Rum

If I was to offer you Rum, what would you expect?

After an early discovery of Captain Morgan as a fresh faced 18 year old at University back in 2004, I have delved deeper and deeper into the endless varieties of rum that are available on the market. Contrary to popular belief, this market is global; ranging from Japan to the USA and almost every country in-between, even though almost 80% comes from the Caribbean.

Did you know Rum was the first branded spirit to have ever been
made?

I enjoy the immense number of different type of rums that are available out there and as a result I have gathered a collection of over 100 different bottles. I have been to London’s RumFest for 6 years and last year I went to the Caribbean Rum and Beer Festival in St Maarten where I met other rum enthusiasts and a few connoisseurs.

RumCask is here as an attempt to help into understanding there is more to rum than meets the eye!