Rum Symposium Amsterdam

Rum-Review-A-Day: Day 21 - Domaine de Séverin - Rhum Blanc - 50% abv. Today we travel to the northern parts of Basse-Terre in Guadeloupe to Domaine de Sérevin. A sugar mill that dates back to the 1700’s and a distillery that has continuously been producing rhum since the early 1900’s (as well as periods in between). Here we have classic “Indication Geographic” rhum. Steep hills of cane needing to be hand cut. 48 hours of open-top fermentation - they do it the natural way

Rum-Review-A-Day: Day 4 - Chalong Bay - 001 Pure Series - 40% abv. Chalong Bay rum is a fresh sugarcane juice-derived rum hailing from the south east shores of Phuket in Thailand. In contrast to the majority of large production, low flavour rums that are produced in Thailand, Chalong Bay strives after unique and flavourful rums. They use French copper alembic stills and the distillate is left to rest in steel tanks for 8 months before being bottled at 40%. The 001 Pure s

Neisson Agricole Blanc Rhum - 50% abv. There’s no question that this is an agricole when you get it close to your nose. Its green!…and slightly grassy…but more green. Almost like green bell peppers. There is also something a little sour smelling and meaty at the same time. I don’t know how this is the case, but the first thing that comes to mind when I smell this rhum is green pepper, pepperoni and bacon pizza. Even the sourdough pizza crust is coming through. This is s

Barbancourt Réserve Spéciale - 8 year - 43% abv. I thought after seeing some posts recently discussing the Barbancourts, with very mixed reviews, that I could give my two cents on the 8 year release. A brief background; Barbancourt is not your typical Haitian Rhum although it has been around for just over 150 years. They do use primarily fresh sugar cane juice, however small amounts of cane syrup are also added. Unlike the majority of small batch distilleries on Haiti, Ba

Velier Clairin World Championship 2017 -Sajous, Casimir, Vaval, Romelus (Le Rocher) Blend - 46% abv. I realized that I have posted reviews of all of the individual Clairins but had yet to write my impressions on the World Championship 2017 edition. Firstly a little background for those of you who are unfamiliar with this r(h)um; Clairin is r(h)um produced in Haiti from fresh pressed sugar cane, so in essence, Haitian agricole. In an effort to increase the use of Clairin

Velier Clairin Casimir - 50.2% abv. Another from the Velier line of Haitian juices. This one is green! Funky and grassy! Right from the start, it is clear that this is coming from fresh pressed sugar cane juice. The green is not like from dried hay but more like green notes you get from banana leaves used to steam dim sum. Including the slightly cardboardy-fungal notes that come with it. Definitely some sour notes going on. I’ve used this before and I think it works wel

Velier Clairin Sajous - 51% abv. After recently writing about Le Rocher as well as the Caroni Cask-aged Sajous, I might as well continue on with the Velier Clairin line of these beautiful Haitian “agricoles”. Instant recognizable vegetal funkiness that jumps out of the glass with every one of the Clairin line rhums. The green notes on this one don’t only come from grass and a barn full of baled hay, but also large amounts of lime peel as well as freshly squeezed lime ju

Velier Clairin - Le Rocher - 46.5% abv. I’m smelling this already from a meter away! It smells like baked croissants with vanilla syrup. Creamy. Buttery. Yeasty. Sweet vanilla. This is even before approaching the glass! On closer inspection (throw back to the Simpsons McBain’s loafers) this Haitian juice now has clear green grassy notes. Hay. Licorice. Play-dough. Liquid cement. Fresh bay leaf. Raisins and dried grape skin. Green olive brine. Butter-milk. This is super

Montebello Blanc - Rhum Agricole from Guadeloupe - 50% abv. It’s the start of the summer. It’s hot. You’re at the beach. The sun is beaming down on the seaweed that has washed up on the sand. You’ve all been there...and felt that smell. Baking salty seaweed! It jumps out of the glass with determination. This, followed by both fresh green and black peppercorns. Cardboard. Citrus peel. Spring flowers and honey. Finishing off with black salty licorice....and that’s just th

New very welcome addition to my Clairin family. This bottle needed some air before it opened up. Initially there was an overpowering amount of oak on the nose, with very little fruit coming through. With time though, the oak calmed down and the citrus peel and cut green grass that is Sajous shines through. Now with hints of vanilla, cream, and the ever so slight lick of spilled oil and rubber. Not like one would expect at a car shop, more like a bike shop with old tires