Rum Nation Peruano 8yo (42%, Single Domaine Rum, 2011, Peru)

For one reason or another, many Rums that were on my lectern were emptied around the same time. No, not down the sink, just finished them the proper way, enjoying them. Meaning, lots of new Rums got their corks pulled out lately! This Rum Nation Peruano 8yo is the indirect replacement of the Rum Nation Martinique Hors d’Âge I reviewed earlier. An indirect replacement in the sense that it is just a bottle from the same bottler. The true direct replacement is obviously another Rum from the island of Martinique. Which one? Well, we’ll get into that in due course.

Here we have a Rum from the-not-so-caribbean-island of Peru, yes I mean the South American country. Just goes to show that Rum is made all over the world, and why not, there are more South-American countries known for having a sugar-industry and subsequently making Rum, or Ron as they call it. You must have heard of Guyana, Brazil and Surinam? The Rum I’m about to review, was made at the Cartavio plant in La Libertad, where mainly sugar is made as well as ethanol. The facility is built and guarded like a fortress. Looking at the plant, I have never seen so much barbed wire since WW II. So, don’t climb over the wall, because you will be shot! I’m not kidding people, this message is painted on their wall. I guess they don’t like corporate espionage at Cartavio. I’m amazed Fabio got out of there alive, especially since they make their own brand of Rum called Cartavio. Soleras yes, but also with a minimum, yes, a minimum age statement. Not only did Fabio get out of there alive, he got out of there with enough Ron to produce his own brand of Ron Millionario, with the Solera 15 (no age statement intended) and the XO. Since both are quite the success, in 2008 Fabio issued a true 8yo fully matured in Bourbon barrels. So let’s have a look at the 2011 model, shall we?

Color: Copper gold.

Nose: This one starts out with a mix of fruit, paper, wood, leather and loads of fresh air. Underneath already a deeper, warmer more brooding note. Hot rainforest with some florality to it as well. Will it be sweet? I say this because the nose presents itself as a whole, rather than (many) distinct aroma’s. Usually this happens when a Rum has sugar added somewhere in the production process. Syrup and it even smells a bit sticky. Corn syrup with a refreshing vegetal note and some more fresh oak and an unexpected peppery note. More spices show themselves as well as wood and even some slightly scorched wood. Well integrated red fruit notes, like children’s lemonade. So again, I fear the sweetness this might have. Not very complex yet well-balanced.

Taste: Initially, and luckily, not as sweet as I feared, although it does taste sugary. It has some sweetness, and that may very well be (in part) added. Is it a problem? No, not really. Right after the sweeter more smooth part, there is a slightly bitter, oaky backbone, which stays around for a while. Some sugared yellow fruits. I struggle a bit to pick up the aroma’s in this, since, like the nose, this Rum presents itself as one whole. So added sugar, it must have. It’s friendly and nice. Simple, but definitely a sipper. I did use this recently to make my first brownies ever, which says more about the other Rums on my lectern than this particular one.

This is considered to be yet another entry-level Rum from Rum Nation and that is what it is. It’s might be rather simple, lacking a bit of complexity if you are a true aficionado. On my lectern this is the Rum I start with. It’s the easiest sipper, it’s good but it is also a bit unadventurous, smooth (usually spells sugar) and actually at times a bit boring as well. Due to a lack of complexity I like to follow this up with the El Dorado 15yo, which has more complexity (and definitely more sugar), but both go together remarkably well. Enough said.

Points: 83

Plantation St. Lucia 2003 (43%, Old Reserve, 2014, St. Lucia)

Last year I reviewed two other Plantation Old Reserves. One from Guyana, and one from Jamaica. Both were quite good, and very well priced. Both were quite sweet as well, since both have some sugar added. Plantation calls it dosage, enhancing Rum with sugar, in the same way you use salt for your food. Cane sugar (syrup) is added to the Rum before ageing. They do it because they really believe it makes for a better Rum.

Most of the Rum-world lacks regulations, although efforts are being made, but on the other hand, Rum also has a history based on the production of sugar. Rum in a way is a by-product of sugar, so why shouldn’t a little bit of sugar be allowed to use?. In my early days, getting to know Rum, I somehow assumed Rum should be sweet, must be sweet, at least half-sweet. Only when I encountered high quality Rums, and single casks Rums, preferably bottled at cask strength, which obviously aren’t laced with added sugar, that I really came to know about Rum! So some believe Rum has a particular sugar-history, and some believe Rum gets better with adding some sugar in the early stages of production. Others are more militant and will kill you if you add sugar anywhere in the production of Rum. Rum should be pure. No mention though of Rums being to dry or to woody.

Looking back on its history, and its use in cocktails, I’m not against adding sugar to Rums in general, as long as it enhances the final product, making it really better. There is a market for it, just like there is a market for Spiced Rums. There is a market for mixers and there is a market for sippers. Nothing wrong with Spiced Rums, it is a subdivision of Rum. As an aficionado though, a Rum sipper, I would like to know upfront, from the label on the bottle, not by searching the internet that a particular Rum contains added sugar, and especially how much was added. I have experience enough to know how much sugar I can “handle”. Because, dear reader, too much added sugar in Rum can taste really bad! (It reminds me of the discussion around caramel coloring in Whisky, which I found makes the final product not only darker, but also taste rounder, more mono, more flat. Too much sugar will flatten your Rum). I won’t kill you, but for me, many Rums are too damn sweet. On the other hand if used sparsely and with taste, why not?

Since the intro is already quite lengthy, I never got around to say much about this bottle. So in a nutshell, if you want to know more about Plantation, I invite you to read my other reviews of Plantation Rums. It is no secret this Rum comes from the St. Lucia Distillery located on the St. Lucia island. It is a distillery with a few different stills. For this Plantation expression, 80% John Dore Pot Still, 15% Vendome Pot Still and finally 5% Column Still rum was blended together. Initial ageing took place in American oak casks on St. Lucia, shipped to France where the Rum was transferred into Ex-Cognac casks made from French oak for a secondary maturation for, I believe, 18 months.

Color: Full gold.

Nose: An explosion of aroma, almost like a Jamaican high ester Rum, but with many differences as well. Rummy and very fruity. Rum-raisins. A lot of sugared yellow fruits as well as some ripe banana skins, aided by some wood, paper and a fantastic burnt note. Vegetal oak mixed with sweet black tea. Creamy dried apricots with powdered coffee creamer and a slightly acidic note on top. Toffee with something extra. Chocolate with caramel. Nutty. Unripe red berries, old ginger and ripe plums. Grape seeds with some wood and rubber. Hints of smoke. Herbal and grassy. Next, a nice floral part emerges, sweet perfume with hints of rose and juniper. Cold black tea with a slightly smoky edge. Bonfire combined with burning cables. Almonds and butter. Fresh air after rain. Wonderfully complex, it never ends. I adore this one, a wonderful (tamed) beast. Perfect nose.

Taste: The slightly burnt note comes first. Big Rum. Fruity and floral, almost Gin-like. Sweetish but in no way cloying and hardly disturbing due to the humongous body this has, however this might very well be a bit too sweet. Luckily a minor problem this time, but a problem nevertheless. Next, an aroma of sugar-water. Big. big Rum. Nutty and leafy. Burning newspapers with hints of sweet peppermint and sweet chlorine. Medium bitter wax. I know this sounds weird, but it works. Medium, slightly bitter, finish, but with a long aftertaste. Very nice. Not as complex as the nose, but still top-notch. This may very well have some added sugar, but I don’t care, I love this one to death. Easily the best of the Old Reserves. I wonder how a good cask strength St. Lucia tastes like…

This Rum is a labour of love. In 2003 the master distiller of St. Lucia Laurie Bernard, who sadly passed away in 2012, challenged Alexandre Gabriel to blend a St. Lucia Rum choosing from the many Rums produced with the many stills on site, making it the best of the Old Reserve range. The result of that challenge is this very bottle, and I have to say. Job well done! This Rum is great in many ways. When placed in a Rum line-up, it doesn’t matter where you fit it in, it can cope with anything put before it, even heavy hitting Jamaican or Demerara Rums. Amazing. Second, it is really good, it is delicious and smells fantastic. Where the aforementioned Plantation Guyana and Jamaica were ok, or even good, this one is wow!

Points: 89

Worthy Park 8yo 2006/2015 (50%, Rum Nation, Pot Still, Oloroso Sherry Finish, Release 2015, L-15-020, Jamaica)

I just finished both bottles from Foursquare, Doorly’s 12yo and Foursquare 9yo Port Finish. Both close connected and although the latter is an exceptional cask selection, I did not really prefer it over the 12yo. Both were (too) easy drinkers @ 40% ABV. After trying whole bottles of both, I have to admit, I also got a bit bored with them, lacking in strength and development in the glass. For me it was clear, both suffered from too much reduction, since the potential was there. Sure, hot, cask strength Rums aren’t for everyone, but for a (sipping) Rum to carry its aroma’s well and excite, I would say 46% (to 50%) ABV is better, if you want to reduce it. Forget about 43%, just skip it and go straight for 46%. Both were enjoyable nevertheless because the Foursquare spirit is a good one, with lots of potential, so I will definitely seek out other expressions of Foursquare in the near future. Preferably cask strength ones, like the official 2004 vintage or one from an independent bottler, because Foursquare is hot these days.

Well, empty bottles call for replacements, so one of the new ones I picked from my stash is this Rum Nation Jamaica Pot Still Rum 8yo, which has already been replaced by a 5yo expression, again with a Oloroso Sherry finish. Look, here we have a reduced Rum bottled at 50% ABV. I expect a better aroma transport system. since this seems to me to be the ideal drinking strength for a sipping Rum. With Jamaican Rum being a favourite (style) of mine and this one is seemingly not reduced to death, I expect quite a lot actually. Not sure about the Oloroso finish just yet. It works for Whisky, but we’ll see if that works for this Rum as well.

Color: Copper orange.

Nose: Big Jamaican funk shooting out of my glass, bold and eager. Nice dry woody notes and overall it doesn’t come across as very sweet and creamy. Dark chocolate and sandal wood. Images of sand and pan flute music. That’s a good start. Medium cream then and also a bit dusty and yes, a bit alcoholic as well, but that’s what we wanted, right? Hints of a well-integrated acidic wine-note on top. Nutty. It seems to me the Oloroso was matured in European oak. Licorice, toasted cask, black coal and hot asphalt. Wow, I love that! Lots of toffee combined with hidden vegetal notes. Dry leaves and even some burning leaves. Indian spices. Love how this smells. There is and indescribable and extremely appetizing note I recognize from a Cadenheads bottling of Enmore I have. This strikes a chord with me, because that was the first real Rum I bought based on its nose alone. Amazing nose on this Jamaican, where many different aroma’s just switch on and off, all the time.

Taste: Initially quite hot and funky, but that is only a short burst. Vegetal right from the start. Nice beginning with vanilla, toffee, honey and caramel, with the leafy bit in here as well. Cigarette ashes and cinnamon. Not as funky and big as the nose promised though, which is a bit of a shame really, especially after a few seconds. Turns quite dry with a paper-like quality. Less balanced as well. Medium sweet, or even less than that, since the dryness (wood) starts to dominate. Definitely less boring than both Foursquare bottlings mentioned above. Hints of wood sap, soap and blue ink with an additional bitter edge. The body dries out, and the finish is quite short, with hardly anything staying behind in the aftertaste, amazingly. If anything, I would say a small sour note from the Sherry. Character building stuff though. 50% ABV really helps this Rum forward. A shame though, the Jamaican funk got lost in the body and finish of this Rum. Take small sips in short succession to deal with this “problem”.

I understand this got replaced with a similar 5yo. Worthy Park again, as well as the Oloroso finish. It is said that the younger Rum is even more funky, which should be able to deal with the Oloroso finish better. It should also be more typically Jamaican on the palate. I guess this will help the taste reach a better balance, but we’ll have to see how the nose worked out. For me the Oloroso finish on this 8yo worked wonders on the nose, but was maybe a step too far on the taste. Probably the reason to repeat the experiment with a younger, bolder, Rum from the same distillery. Maybe they also tweaked the amount of time of finishing.

Points: 85

Batavia Arrack (48%, By The Dutch, Batch Nr: 001, Indonesia)

Here we have a bottle of Batavia Arrack. Batavia tells us this Arrack is Indonesian made. On the island of Java to be precise. However, the label classifies this as Indonesian Rum, and although I understand the claim, it is not entirely true. (Batavia) Arrack is similar to (Indonesian) Rum in the same way Tennessee Whiskey is similar to Bourbon. So not identical twins.

Arrack is made in Southeast Asia and is something entirely different from Arak (Anis flavoured drink from the Middle East). Arrack, as it is made in Indonesia, is made from sugar cane molasses and distilled twice in Pot Stills. Fermentation of the wash is started with yeasts found on local red rice. This particular Arrack is aged in Indonesia as well as in Amsterdam (The Netherlands), where it was also blended. Indonesia being a former Dutch colony, most of the Arrack produced there is exported to the Netherlands and passes through the hands of E. & A. Scheer, Dutch importers of large amounts of many different Rums. (For those of you who don’t know about E. & A. Scheer, but do have an interest in Rum, please have a look at Matt’s excellent piece when he got a chance to visit the company).

Color: Light gold.

Nose: Initially sugary (from a distance), but when you put your nose in, you know you don’t have a typical Rum in your hands. Funky Worcestershire sauce on paper. Dry, dusty and nutty. Influence of oak. Grain Whisky and Old Genever. It also reminds me of Rhum Agricole. Amazing how this changes in the glass with some breathing. Short ozone attack with warm caramel (as in creamy without the sweetness). Fresh air after the rain. It’s the closest to Whisky of any Rum I tried, apart from some initial alien notes, that is. The ozone turns into a breath of fresh air. Warm food, and the metallic part of blood. Sounds strange but it works well. With enough air, this reaches a nicely balanced state and all the ‘strange’ notes somehow dissipate. Mild spicy oak and a mere floral hint. Peach yoghurt. Soft with something herbal I can’t put my finger on just yet. Cold tea and cold gravy comes to mind. Dry, creamy and quite complex.

Taste: Wood comes first, quickly succeeded by a more creamier feel. Toffee and latex paint. Honey without the intense sweetness. Definitely sweeter than I’ve come to expect from the nose though. Throughout the body there is this backbone of medium bitterness. Bitter oak and chalk. Wood driven. The bitterness even grows towards the finish. More hints reminiscent of Rhum Agricole (even though this is made from molasses). Still creamy and without any hint of acidity whatsoever. So, no sweet yoghurt in here, but there are some oriental spices. The sweetness turns out to be something from the first part of the taste, because soon, under the leadership of wood, the dryness takes over. Late to the party (again) is a floral note, which seems to turn into a more soapy note towards the end (and is gone when its time for the aftertaste). Another note comes up reminding me of the ozone from the nose. However I have never tasted ozone before, so again something hard to put a finger on.

Definitely of sipping quality and definitely a (Batavia) Arrack and not a Rum, by how we know them. Sure, it’s related to Rum, but also a class of its own, just like Rhum Agricole and Cachaça are. It’s not an easy sweet sipping Rum, but it did grow on me, just like I had to adjust to Rhum Agricole. This Arrack is good stuff and worth your money, if you are willing to work with it a bit. It gains a lot from some extensive breathing. If you are still reading this, you must be an aficionado, so you might want to have a go at this. It is still around and I’m sure there will be more batches available in the near future. It’s well made, elegant, but also a bit bitter at times, so expect something with a backbone and character. For a molasses based product it is amazing how this has a lot in common with Rhum Agricole.

Points: 85

Epris 15yo 1999/2014 (45.4%, Cadenhead, Column Still, BMC, Brazil)

So Brazilian Rum eh? Is there such a thing? Sure, Rum made in Brazil, or is this maybe a Cachaça? What is Cachaça? Cachaça is made from fresh sugarcane juice that is fermented and distilled. Hmmm, isn’t that the same as Rhum Agricole? Yes it is similar, just made in a different part of the world. There is a major difference though. When Rhum Agricole is aged it is aged in Oak. Cachaça can be aged in any type of (native) wood allowing for more diverse aroma’s. Adding even more difference to the aromas of Cachaça, is that fermentation is done with wild yeast cells as opposed to single, highly controlled yeast strains used elsewhere in the Rum industry. Every Rum producer has their own specific strains, so to me there seems to be more adventure to Cachaça.

The (huge) Epris distillery is located in São Roque near São Paulo, Brazil. Back in 1999 the distillery made Rum for Bacardi and other types of alcoholic beverages. Well informed sources tell me Epris never made a true Cachaça, nor does the label mention the word. So the Epris distillate we have here is a Rum made from fresh cane juice, probably not adhering completely to the production methods and rules for Cachaça. So maybe close to, but not a true Cachaça. We also know this distillate is made in a column still. Today Epris doesn’t do “Rum” anymore. Today they focus on making fermented rice and Sake! Who would have thought. Brazil!

Color: White Wine.

Nose: Clean and elegant. Grass and hay. Powdery and green, mixed in with some vanilla. Some sweetness with nice wood influences. Distant red fruits, yet well in the back. Hints of pencil shavings and bamboo. Cane juice. Vegetal. Slightly perfumy but also whiffs of a more sweaty kind, pass by. Mocha and vanilla. Medium fresh on top. I’m sure I’m not objective here, but I think I smell some cooked brown rice now! Tea with sugar. Clean and very soft. Spicy with a tiny hint of smoke (toasted cask). yes, cold black tea. Leafy. Smelling this, it seems to me this isn’t made from molasses. In a way it is a bit simple. I have this in my glass for a while now, but I don’t get a lot of development (yet). I guess this may very well need a whole lot of air, and this is a freshly opened bottle I have here. Already quite appealing though.

Taste: Semi sweet, sugar, caramel and toffee. Very friendly and soft. A bit light, thin and simple. Small bitter edge, with some yellow sugared fruits. Greenish, vegetal and grassy, but in no way does this resemble a Rhum Agricole. Maybe it is somewhat closer to a diluted Rum or Arrack (we’ll get to that quite soon actually, stay tuned). Flavoured tea with some sugar-water. Medium finish with sometimes some peppermint. Alcoholic at times. Whiffs of (vanilla) Wodka. Not very active casks if you ask me. Not a lot stays around for the aftertaste, but also no off-notes. Easy to drink, and definitely growing on me.

I love this series of Cadenheads Rums, but in a way this particular one starts out a bit as a disappointment. I’ve tasted many others from this series that were stellar, this one just is too simple, and in no way would I have thought this has aged for 15 years. Not very adventurous, so probably not a Cachaça made with wild (boys) yeast and aged in a funky wood type cask. Here the beauty lies in the details. Enjoyable and definitely worth my money. I wouldn’t buy a second one just yet, but you should buy your first one, just like me, because it is different from the rest and it’s definitely enjoyable. Having said all this, the Epris does start to grow on me, so it may very well get better with time, air and some care.

Points: 83

Don José 12yo 2003/2015 (53.6%, Isla del Ron, IdR 012, 252 bottles, Panama)

Don José you might ask? “I know only of Panamanian Rums called Abuelo”. Well, Don José is the distillery owned by Varela Hermanos. Abuelo is a Panamanian Rum brand owned by…Varela Hermanos. You do the math. Earlier I reviewed a very nice Rhum from Guadeloupe bottled by Isla del Ron, The Rum outlet of Thomas Euers, Whisky people know better from his independently bottled Whiskies under his Malts of Scotland label. Both the Rums from Abuelo, and the Isla del Ron label, need no further introduction, so why waste any more words on this introduction when both need no introduction? In case you’re wondering, the introduction is now over.

Don José 12yo 2003/2015 (53.6%, Isla del Ron, IdR 012, 252 bottles, Panama)Color: Gold.

Nose: Thick and cloying. Extremely creamy. Cream, vanilla pudding. Vanilla ic-cream and butterscotch. Yes this is an Abuelo all right, but it’s also different. Next come some hints of old, dried out leather and even Whisky. Dust and a pronounced woody backbone, add some balance to the overly creamy nose. I also get an edge of paper, right next to the wood. Oak, paper and powdered aspirin. Had I nosed this blind, and after some breathing, I might not have guessed this was an Abuelo though, because it reminds me now even more of Foursquare. Doorly’s 12yo for example. (…so I pulled up the Doorly’s 12yo and had a sniff. Yep quite similar at first, although the Doorly’s has an additional winey note, and is less creamy. The similarities are becoming less obvious, when the Doorly’s gets some time to breathe and develops in the glass. It develops even more of the acidity mentioned earlier than the “Abuelo”, go figure).

Taste: Yeah now we’re talking. Always wanted to know how an Abuelo would taste at a higher strength, well, here is your chance. Definitely less creamy than the official outings. And guess what, and you might want to read my other reviews of Abuelo, this one doesn’t have the discrepant fruity acidity on top. Again notes of paper, cardboard and quite some wood and burned wood. Those notes add some bitterness to the whole. Almonds. By the way, it is slightly soapy as well, and has a slightly (bitter) Beer-like finish. Now you don’t get that in a regular Abuelo now, don’t you. The bitterness does however dominate the aftertaste. Surprising.

Again, like with many Abuelo’s, something seems to be not quite right, and I mean it suffers a bit in the “balance” department. Usually it is the fruity acidity that doesn’t reach the synergy needed, but this time it is a less fruity and a more waxy note that seems to be a bit off and unwilling to cooperate. Nevertheless this is a minor fault compared to the acidity-problem in other Abuelo’s. This particular expression is all about the wood. You can say it its wood driven and has this quite unusual bitterness. Is that bad? Well, it’s not overpowering, so it doesn’t ruin the Rum, it is quite upfront, so if you like your woods, you are going prefer this one over the regular Abuelo’s, that’s for sure. It has a higher ABV, and you do notice that, but not as much as expected. I don’t find it hot or too high in alcohol. Nope, it’s still quite easily drinkable.

Points: 83

De nuevo muchas gracias señor Rik!

Port Morant 6yo (46%, Renegade Rum Company, GYA, Tempranillo Finish, Guyana)

Why review only one Renegade when you can do two for twice the price? The previous review was about a Jamaican Rum finished in Tempranillo casks. Tempranillo is a blue grape variety used for an excellent Spanish Red Wine. We know that Jamaican Rums have a big or heavy style, a. k. a. high ester Rum, however, we found that it just barely coped with the Tempranillo finish, which was able to hijack the Rum a bit. We know of another big and heavy Rum-style. Demerara. how would that perform? Today we’ll have a look how an almost similarly young Demerara will do. It’s not just any Demerara, it’s a Port Morant! So another Renegade, another big young Rum and another Tempranillo cask, those will be the ingredients of this review. Again, I expect an interesting Rum, out-of-the-box just like the Renegade Monymusk. Will this one taste better?

port-morant-6yo-42-renegade-rum-company-gya-temperanillo-finish-guyanaColor: Light gold.

Nose: Right out of the gate, this is Port Morant alright. Typical Demerara. From memory, but for a brief moment only, somewhat similar smelling to the Plantation Guyana I reviewed earlier. Where that one seemed to have a sweeter start (added sugar), this one has a big dusty, nutty and vegetal component added to it. Changing instantaneously. It seems to me already, both the Jamaican Rum and the Demerara I have in my glass now, react quite differently to the Tempranillo cask. Here it gives off a clear Grappa aroma. Know your distillates people. Venture off the beaten path sometimes. It will make for a better experience. Interesting. Both turn dry in no time at all. Some oak and vanilla, so I’m guessing that, at least one of the casks used was made from American oak. Being the original cask the Rum was matured in or the cask that held the Tempranillo Wine. Probably both. Quite fruity. Fresh pineapple for sure and some less pronounced, yet creamy, citrussy notes as well. Spicy oak combined with thick and juicy almonds and pudding. After letting this breathe for a while it almost smells like a Single Malt Whisky matured in a Bourbon cask. Just like the Jamaican Renegade, this is a nice, although a bit out of the ordinary, smelling Rum. I hope the palate will be better this time around, compared to the Monymusk.

Taste: Not very sweet Demerara, not in a big way, well, quite dry actually. Again a Rum that chances quickly in the glass. The Tempranillo is immediately a bit overpowering and I can’t say it does wonders for this Rum. Next a flinty note that doesn’t seem right. Paper, cardboard and Grappa come next. Lots of Grappa actually, with some fruity and Wine-like notes. So expect hay, dry grass and a very dry taste. Definitely still recognizable as a Port Morant on the nose, but in no way, here in the taste. As I said earlier, overpowered by the Wine finish.Funky Wine cask finish you also got from the first batch of Whiskies being finished in Wine casks. By now in the Whisky-world they have mastered finishing in ex-Wine casks, but Rum is a different puppy ‘eh Jim? Quite big into the finish, but a quick break-down afterwards, making the finish medium at best. I hoped that this one would taste better than the slightly disappointing Monymusk I reviewed before this one, alas, here the experiment is even less interesting, although not a totally failed effort. There is something to be learned here, but I’m not sure what exactly…

Well, I hoped this would do better, but in fact it worked even less for me. If you know your Grappa’s than this one will interest you for sure. I know a lot of people raise their eyebrows when tasting (their first) Grappa. Definitely an acquired taste, even more so than a Rummy, acquiring the taste of Rhum Agricole. When I tried to taste the Port Morant right after the Monymusk, well all I can say, don’t do that. Doesn’t work either…

Points: 78