Well after another extended absence from writing reviews; I decided that it was time to write up a couple of rums that are floating under the radar, but starting to make themselves known in the cocktail scene.
I received these samples from Melissa Pinkerton at SPIRIBAM: Fine Rum Specialists over the summer before I left Chicago for Nashville. She was very excited to start bringing these to new accounts and introducing cocktail rums from Saint Lucia. A beautiful little island in the Caribbean just south of Martinique and west of Barbados. An island with a long-storied history of rum that I feel gets overshadowed by its neighbors in the Caribbean.
Bounty Rum is distilled and bottled by Saint Lucia Distillers Group of Companies located in the Roseau Valley of Saint Lucia. Established as a flagship label for SLD in 1972; Bounty Rum is described as being meant to “embody cultural roots” and the “dynamic and festive qualities” of the island.
The rum is double distilled on pot and column stills with molasses that is sourced from Guyana’s Demerara River Valley. Depending on the style, the pot and column distilled rums are blended to certain ratios to bring out characteristics the Master Blenders are looking for to represent each label.
BOUNTY RUM DARK
Bounty Rum Dark is the longest aged expression of the lineup. It is a blend of three-year-old rum distilled on a column still and aged in ex-bourbon barrels and three-year-old rum distilled on a pot still and also aged in ex-bourbon barrels. It is blended with a higher ratio of pot still rum and weighs in at 43% abv.
COLOR
In the glass the rum has a beautiful bronze color with a reddish/burnt copper highlights.
NOSE
The nose on this is fascinating and catches me off guard. Initially there is an unexpected warm aroma of toast and earthy funk. The layers slowly reveal themselves one by one. Mashed banana, wet tea leaves, hazelnuts and cacao all surrounded by perfumed flowers.
PALATE
The toasted aroma on the nose begins to make more sense as it comes through on the palate as toasted hazelnuts. From there the standard flavors of brown sugar, banana and coffee. Not overtly complex; however, if these are meant to be cocktail rums, then less is more.
BODY
The body and the mouthfeel of the rum is light, but not thin. The three years of maturation and higher pot still distillate gives it the balance that it needs.
FINISH
If this expression lacks anywhere, it is on the finish. Not too much going on here. Most times you will find that long lingering tannic oak and anise on the finish with a good aged spirit. That being said; remember, cocktail rum.
OVERALL
Overall this is quite an enjoyable rum. Not really something I would want to sip on; but definitely something I want on my home bar. The traditional, but well pronounced flavors and balanced body really elevates this from a “mixer” to something you can craft a great drink with. I have found this to be a fantastic substitute/addition for a Mai Tai, a classic tiki drink I really fell in love with over the summer. This expression could probably do some really lovely things for a Hot Buttered Rum.
BOUNTY SPICED RUM
Listen, we all need to get on the same page about something. “Spiced” is not a dirty word in rum, regardless of how certain big brand “rums” make us feel. Aged two years in ex-bourbon casks; this 100% column distillated rum is infused with local and natural vanilla, cinnamon and macerated bark of Richeria Grandis or “Bois Bandé”.
For those unaware; Richeria Grandis is member of the Phyllanthacae Family of Evergreens found through out the Lesser Antilles and South America. The bark is reputed to hold aphrodisiac properties.
COLOR
Lighter than expected. Just a nice solid gold color with no discernable highlights or core.
NOSE
I am greeted by sweet candied pineapple and an aroma that is best described as; “New Car Smell”. It is not a bad, off putting or chemical smell by any means. Just the best way to describe my interpretation of the aroma. From there; rich vanilla, cinnamon broom sticks (like you find during the holidays) and candied cherries. Wonderfully pleasant.
PALATE
Not as distinct or complex on the nose. However, it is still all around enjoyable. The dry, tannic cinnamon notes on the nose come through and intermingle with creamy vanilla and coffee beans.
BODY
Slightly oily with a nice heft. Not quite rich, but a touch above medium bodied.
FINISH
Vanilla and coffee beans continue on the palate like a flavored coffee you might by at the market. Those flavors slowly transition notes of dried pineapple and guava as it gently fades off the palate.
OVERALL
For a spiced rum, I really dig this. It is approachable, it is complex and just plain fun. I haven’t had the chance to do too much with this on the cocktail front; but it has made a great addition to Painkillers and Banana Daiquiris. My next goal is to use this in an Egg Nog Flip this winter. Once I figure that out, I will be sure to make a post on my recipe and technique.
