Sometimes I get lucky, and somebody steps forward and sends me samples of (potentially very good) Rums. Not from the industry, but from a fellow Rum-lover, just to read my opinion. Samples are welcome indeed, since I’m actually running a bit low on my stash of samples for reviewing, and there is only a certain amount of open bottles I can have around the house, and at the same time, maintaining a certain level of normality, or at least, faking normality towards the rest of the world. Well Rik, thank you very much indeed, so here is the first one!
Looking back at older posts, I already reviewed two expressions of Flor de Caña. The 12yo and the 18yo, so how fitting is it to get this 25 (yo). Both earlier reviews were written about Rums still in the old bottle. The labels back then mentioned the age of the Rum. 12 years and 18 years. Since 2014, the Flor de Caña range is bottled in new big, flat, and square bottles. However, this time they only have a number on them: “12” and “18”. The word “years” has vanished. On the company website, they mention that the 18 is almost two decades in the making. So still an 18yo? Do we smell a rat? We know about numbers without a true age statement from Solera Rum producers. No, they haven’t, haven’t they? No. Another surprise is the price. You can easily say that the 12 (yo) and the 18 (yo) are very reasonably priced. The 25 (yo) costs the same as two bottles of the 18 (yo) ánd a bottle of the 12 (yo). It was always said that Flor de Caña ages their Rums for the full amount of time, as mentioned on the bottle, although I remember a 21, that actually was 15 years old and the 21 referred to the century we live in. For now, lets give them the benefit of the doubt, shall we?
Or shouldn’t we? Early 2015 saw a report by Nina Lakhany, and near the end of 2015, a report by Clarissa Wei, showing that it is not healthy to work for the Nicaraguan Sugar and Rum industry. During the harvest season, the La Isla Foundation held a survey under workers from Chichigalpa showing workdays of 12 hours under extremely hot conditions, without proper hydration and time to recuperate. Workers are poor and are paid per tonne cut, so they work as much as they can to provide for their families under abysmal conditions. A study performed by the Boston University, following workers in Chichigalpa, shows that alarming numbers of planters and cutters are dying of Chronic Kidney Disease from nonTraditional causes (CKDnT). As a response, many bars started boycotting Flor de Caña products.
I urge you, dear reader, to click on the links above and read the corresponding articles, for you to see the dark side of Rum making.
If you still are interested, here is the review of what turns out to be a very good Rum, alas made with blood…
Color: Full gold.
Nose: Yeah funky with a dry, spicy and woody backbone. Very chewy smelling and high on esters. Isn’t this Jamaican? Definitely well-integrated banana, coconut, vanilla and a whiff of lavas, dried salty vegetal mix and mint. Slightly burned (brown) sugar and fresh, slightly moist brown sugar. The sugar seems to be attached to the wood aroma. Nice. Love this smell. These brown sugar notes combined with the wood notes make it an absolute dream to smell. If this tastes anything like it smells, this will be an amazing Rum. Nutty and waxy. If smelled blind I would have never thought this was a Flor de Caña, especially with the experience of the old 12yo and 18yo behind my belt. Give it some time to breathe, and this will give off some fruity and floral notes as well. Wonderful. Well balanced and well made.
Taste: Sugary, but not overly sweet. A bit thin on entry, although the mouthfeel is syrupy. The way down takes some time and there are some wonderful burnt notes emerging. It has hints of burnt spicy wood, cask toast, maybe even some charcoal and tar. The spicy and peppery wood note stays with you throughout the whole of the body. Burnt sugar as well, but the amazing part is how toned down these notes are. Nothing overpowering, just well blended together. Not to sweet too. Nutty and again some hints of banana and sugared yellow fruits, but again so well-integrated, that the point this Rum tries to make isn’t about fruitiness. By the way, I don’t get the florality from the nose here. There are definitely some old Rums in the mix, but I doesn’t taste like everything is 25 years old. Medium long finish, but not a lot stays behind for the aftertaste. Sure, the nose is stellar, but the taste isn’t far behind. Marginally weaker and simpler, but still very good, even when reduced to 40% ABV.
I wasn’t blown away by the old 12yo mentioning that is was “not for me” and luckily, the old 18yo was already a bit better “Pretty light yet well-balanced”. More than a year and a half have passed since writing the review of the 18yo, and more than three and a half years since writing about the 12yo. A lot of Rum has flowed under the bridge since then and a lot of experience gained, I hope.
At this price-point, this should have been higher in ABV. I feel it is a direct competitor to the Abuelo Centuria, which is even a bit higher in price. Yes, the jump from the 18yo to this 25 is quite big, mind the gap, but compared to the competition, the price may not even be that bad. All things considered, this should have been way more expensive than it is… Don’t buy it…
Heartfelt thanks go out to Rik, for providing this and several other samples soon to be reviewed on these pages. Cheers mate!