A few months ago I was invited to join our local rum club as a guest at one of their monthly meet-ups. This was a particularly good one to attend as they were finishing off what was left of a year’s worth of bottles. This meant that I got to try a really huge range of rums and really see what was out there. I’ve always had a soft spot for rum, but usually the mass produced stuff and usually mixed.
I learned a lot that night and took away two particular styles that I really liked, Demerara (Guyanese) rum and Cuban rum. This is the latter variety which can be quite light and somewhat herbal, the Guyanese stuff being quite thick, heavy and sweet.
This is made from molasses in column stills and is matured for 15 years. It comes from Santiago de Cuba and is produced in small batches of about 3000 bottles annually. It’s named for a character from The Count of Monte Cristo which I have sadly not yet gotten around to reading.
Aged 15 years. 40%ABV.
Nose: Sharp rubbery smell. Burned sugar. Wet sculpting clay. Coffee grounds. There’s quite an interesting herbal note to this, fennel, mallow root. Golden syrup. An almost winey cake note.
Palate: Not very thick. Quite dry. Very very herbal. Lots of fennel and anise. Some vanilla pods. Espresso. Quite a bitter medicinal note on the swallow.
Finish: Medium-short. Bitter, citrus peel. Bitter coffee. Anise and fennel.
Would I buy this: Yes
Would I order this in a bar: Yes
Would I drink this if someone gave me a glass: Yes
This was a really nice rum, different to the sweet stuff, massively complex with all shorts of herbal and woody notes. I found it quite refreshing.