Francisco Montero Martin was born on April fools day 1929 in Motil, Grenada, Spain. Motil is unsurprisingly also the place Spanish sugar cane came from. For a long time Francisco dreamed about making Rum, or Ron as it is called in Spain. Finally when in his thirties, in 1963, the year of the demise of JFK, Francisco decided that life is short and started his own Rum-distillery called the Azucarera Montero distillery. Quite a bold move since (domestic) Rum was still unknown in Spain. In 2006, Sugar cane cultivation was seized and one year later, Joaquín Martín Montero, nephew of the founder buys the distillery. His daughter Andrea Martín Targa manages the place, so the business remains in the hands of the family.
Although there is a lot of history concerning sugar cane, the Rum is not distilled from sugar cane juice, but rather from the molasses from the locally grown sugar cane. The cultivation of sugar cane seized in 2006, so the distillery imports molasses made from sugar cane, from Brazil, Egypt, India or Mexico. Sometimes nice molasses from other countries can be brought in as well.
The Rum of Francisco Montero is a light style Rum. Fermentation is done for only 24 to 30 hours and the distillery uses four continuous column stills, of which the first operates under vacuum. This allows for distillation at a lower temperature, claiming less flavour is “boiled off”. However, nothing is said about the conditions provided in the other three columns and their effect on flavour of the final product. Ageing is done exclusively in 500 liter, new American oak casks, configured in a Solera system. And last but not least, in the blending process caramel coloring is done.
Color: Full Gold.
Nose: A breath of fresh air and a nice floral touch. There is a nice elegant woody nose with an edge of scented paper. Fruity black tea with a little bit of sugar in it. Definitely a molasses based Rum, bot nowhere near the thick and syrupy big Rums. No, it smells refined and elegant without being a completely different Rum, like Agricole. Hints of licorice and more fresh air, but also some wood pulp and breakfast cereals. Sweetness becomes more like a warm liquid of diluted refined sugar. Development in the glass stops rather soon, so after a short while WYSIWYG (What you smell is what you get). I like the floral tough that stays throughout.
Taste: Thin toffee and caramel. Aided by some liquid wood in the background. Lots of warming toffee, vanilla and caramel candy notes. Hints of waxy apple skins and a bitter walnut skin note, but these hints are pushed way back. You have to work for them. Quite unexpected, because the very smart and luxury packaging as well as the speciality of a “50th Anniversary” made me expect something very deep, in part old, and special, just like Abuelo Centuria stands out from the rest of the Abuelo range. This comes across as quite young. Initially very appetizing, with the toffee notes. Towards the finish the taste breaks down a bit. The nice toffee note gets weaker and thinner, and isn’t really replaced by something else. The finish is quite short, and you’re left behind with only an echo of a Rum.
Considering the packaging and the occasion, I was quite disappointed really. I expected a lot more. By its own merits I am disappointed as well. Sure, its a lighter style Rum, but just look at the Cuban Rums I reviewed earlier. The same lighter style but way more happening there. It is all right to sip, but if I would place this according to its merits it would sit right next to the most inexpensive of Abuelo’s, the Añejo, making this Montero way to expensive for what you would get. If you like the style, go for a Cuban.