Fine Spirits

The 2019 release of Havana Club Tributo has rich, balanced aromas of raisins, dried fruit and subtle oak spice on the nose. The palate offers notes of sweet coconut, rich coffee, oak spice and sweet dried apricots.

70cl / 40%
No. Bottles Made: 2500

70cl / 65.2%

Part of the third release of the Caroni Employees series, this 2000 rum honours Nita "Nitz" Hogan, who worked at Caroni Distillery for 30 years. Distilled in 2000 and bottled in 2020, this rum is a marriage of six barrels matured for 20 years.

*Box is slightly damaged, see pictures for reference

70cl / 63.5%

Caroni crafted by committee, this 23-year-old was blended by a panel of 23 Caroni experts, and displays flavours from across the spectrum – light, fruity, vegetal notes at the lighter end and the heavy, powerful, oily tropical-fruit character for which the distillery is best known – all working together in harmony.

• Single Traditional Column Rum
• Distillery Bottling

 70cl / 69.5%

Part of the second release in Velier's Caroni Employees series, this 21-year-old rum honors Kevon Moreno, also known as Slippery. Distilled in 1998, this rum has a sweet, fruity character on the nose, with aromas of vanilla, caramel, citrus peel, and exotic fruit, with undertones of petroleum jelly. The palate is rich, offering notes of brown sugar, buttery pastry, speculoos, and root ginger, with hints of wildflowers and oak spice lingering in the finish.

70cl / 66.5%

Part of the second release in Velier's Caroni Employees series, this 23-year-old rum honours David Charran, also known as Sarge. Distilled in 1996, this rum has a charming, almost floral character on the nose, with aromas of grapefruit, caramel, cocoa and brewers yeast over a backdrop of summer blossoms. The palate is rich and complex, with jammy fruit, tar, candied lemon and baking spices initially, developing notes of oak, vanilla, wood smoke and fruit compote that linger in the finish.

49.3% / 70cl

Australia has been producing sugarcane eau-de-vie for nearly 150 years, earning its rightful place on the world rum map. Distilled in pot stills, Plantation Australia 2007’s great aromatic complexity owes its personality to the particular yeasts used during fermentation. The spirit is first fermented for 12 days with Schizosaccharomyces pombe, a very rare yeast in the world of rum, and dunders. It is then followed by a three-day fermentation with Saccharomyces cerevisiae.

Distilled in 2007, Plantation Australia was first aged for 13 years in ex-bourbon barrels in the cellars of Beenleigh Artisan Distillery. The 21 barrels selected by Alexandre Gabriel then made the sea voyage to Javrezac, in the Charente region of France, where the rum was aged for an additional year in Maison Ferrand French oak casks. In the Plantation signature style, this double ageing technique highlights the very expressive and complex appeal of this 14-year-old Australian rum.

Its assertive personality perfectly reflects the richness of the Australian terroir and the savoir-faire of the makers at Beenleigh Artisan Distillery. was then treated to an additional one-year ageing period in Javrezac, in France’s Charente region, in 400-liter French oak barrels from Maison Ferrand.

TASTING NOTES

Nose : Stone fruits such as peach, apricot with hints of fresh vanilla, coconut, raisins and floral notes of iris and lilac.

Palate : Cooked fruits, citrus with hints of smooth cacao.

Finish : Exotic fruits with notes of vanilla and hint of wood.

CHARACTERISTICS

Alc./Vol. : 49,3%

• Origin : Beenleigh Artisan Distillery
• Raw material : Molasses
• Fermentation : 12 days (Schizosaccharomyces pombe & Saccharomyces cerevisiae)
• Distillation : Pot Still
• Year of Distillation : 2007
• Tropical ageing : 13 years in Bourbon casks
• Continental ageing : 1 years in Ferrand casks
• Volatile substances : 517 g/hL AA
• Esters : 166 g/hL AA
• Dosage : 0 g/L
• Cane sugar caramel E150a (% vol) : between 0% and 0.1%

This exceptional, rich and elegant Peruvian rum is the result of the collaboration between Alexandre Gabriel, Master Blender at Plantation Rum, and Jorge Luis Rodriguez Parajes, Master Blender at the Cartavio rum distillery.

Plantation Rum Peru 2006 is a blend of rums resulting of three-day fermentations distilled in multi-column and John Dore-type stills. It also owes its personality to a double ageing process, a distinction that is the signature of Plantation Rum and a source of its resounding success.

Distilled in 2006, this rum was first matured for eleven years in 200-liter ex-bourbon casks in the cellars of the Peruvian distillery, where the angels’ share is regulated thanks to technical control of ventilation and humidity. The rum then made a long sea voyage to France, where it was further aged for three years in Javrezac, in the Southwest of France, in 400-liter French oak barrels for that famous Plantation touch.

TASTING NOTES

Nose : Dark chocolate, nuts, vanilla notes with some woody highlights, followed by citrus and tangy notes of passion fruit.

Palate : Smooth, chocolate notes followed by the freshness of exotic fruit.

Finish : Long finish with hints of dried fruit, cinnamon and nuts.

A fruity, funky rum from Foursquare distillery in Barbados, Nobiliary was matured for 14 years in ex-bourbon casks. The result is an intensely fruity character, with aromas of pineapple, stewed apples, fruit cake and vanilla on the nose. The palate offers notes of brown sugar, spiced sponge cake, rich fruit cake, oranges and liquorice.

70cl / 62%

A fruity, funky rum from Foursquare distillery in Barbados, Nobiliary was matured for 14 years in ex-bourbon casks. The result is an intensely fruity character, with aromas of pineapple, stewed apples, fruit cake and vanilla on the nose. The palate offers notes of brown sugar, spiced sponge cake, rich fruit cake, oranges and liquorice.

70cl / 60%

This is the second exclusive bottling for the Whisky Exchange from Barbados' Foursquare distillery. Named Diadem - a type of crown or headband worn by monarchs as a sign of royalty - this rum is definitely a crown jewel. A single traditional blended rum( from pot and column stills), this has been aged for 12 years in ex Bourbon and ex Madeira casks.

NOSE

Crême brûlée and freshly polished leather; lardy cake and fresh paint; sugar-dusted sultanas and polished oak: a careful balance of sweet and savoury. Freshly peel bananas and spiced sponge cake develop along with roasted pineapple and brown sugar.

PALATE

Coffee-covered banana fritters to start, with the toffee notes gradually getting both more singed and fruity: baked apples, overripe pineapples and squishy bananas. Char notes build to balance the sweetness, with an accompaniment of bittersweet dark chocolate.

FINISH

Singed toffee notes fade to reveal more roasted banana and dark chocolate.

British Guyana may well be located in South America, but its soul belongs to the Caribbean. The country has been harvesting sugar cane since the 16th century and by the 18th century, no fewer than 384 distilleries could be counted throughout the country. It is one of the largest sugar suppliers to the British throne. The rums are identified by initials still used today: AN Albion or PM for Port Mourant.

In 1971, the distilleries are merged and re-grouped into three entities. Today, only one distillery remains and showcases the various pot stills gathered and named after the old distilleries that once dotted the land. Many are true museum pieces!

Rums of Guyana are heavy and laden with aromatic essence. Distillation often calls for 'retorts', a strange appendage that acts as a still tray. The use of pot stills and these 'retorts' bring robust flavor to the rum from Guyana.
 

The second collaborative expression in the Masters' Selection of rare whiskies from Bowmore and Aston Martin is aged for 22 years in American oak hogsheads and sherry butts.

This release is bottled at 51.5% abv and shines with notes of honey, salt, peaches, eucalyptus and drying peat smoke