It is time for a few more “Exotics”, i.e. Rums from countries all over the world that we either a) typically do not associate with Rum producing countries or b) do not get many expressions from. By the way, this is our first attempt to work with AI for the featured image. Crazy technology, if you ask someone as old school as me.

Sampan Overproof Batch #1 (Vietnam, 54%): Not sure why they call this ‘Overproof’ but whatevs. Nose: Hmm, what is this? Fresh sugar cane juice, more varnish than we enjoy, citrus and a mixed fruits basket where nothing really sticks out. I am not sure what to make out of that, so let’s take a sip. Palate: Not too sharp, but not exactly smooth either. It starts with the sugar cane again, adds the varnish, here and there also the citrus, but there’s nothing really memorable here, even though it is not bad at all. What a pity; it really does have a lot of potential I think. Finish: Short with more of the same. I am guessing Ti Punch should work just fine here. Anyway, it is one I’d gladly try again in a few years (a future batch or matured version, that is). (74/100)

Ferroni Rhum Corsica (France, 57%): Unaged molasses Rum distilled in a pot still in Corsica. Given that Ferroni is located in Marseille and ferries leave for Corsica daily (I believe), this makes sense. Nose: Quite aromatic and frankly, very Mediterranean. I get olives, a mix of Mediterranean herbs, fresh cane juice, citrus and pepper. This is not bad at all and for some reason I was expecting something completely different. Palate: A bit raw and metallic, but fine all in all. Wet stone, olives, vanilla, waxy notes and pear are my associations here. I know it doesn’t sounds exciting, and the Rum surely isn’t, but they have done a solid job here! Finish: More of the same, but that is fine as well. (73/100)

M&G Tarrafal de Monte Trigo (Cap-Verde, 44%): A “Grogue Natural” distilled at the Tarrafal de Monte Trigo distillery and bottled by M&G. Nose: Very pungent and rough, with balsamico, some acetone, a hint of brine and vegetal notes. It is constantly switching back and forth between being pleasant and “not made for me”. Put differently, there is something decidedly interesting about it. Palate: Very similar to the nose, except that everything blends in much better, i.e. you don’t get this back and forth of the aromas anymore. There’s also a pronounced note of sweetness now. The Rum is fine, but I must say that I am not a big fan of this particular profile, personally. Finish: Nothing new to detect here, but now the notes are switching between sweet and sour/ acidic again. As I have said, it isn’t bad, but I do not fancy it. (73/100)

Estrela do Oriente Tipo Tinto (Mozambique, 41%): Wow, Mozambique! Nose: I have absolutely no idea what this is, though. Sweet grapefruit, cheep booze, sweetie. I guess that sums it up pretty accurately. I don’t think I’ve ever had a Rum before that reminded me so much of sweetie. Disclaimer: We don’t like sweetie. Palate: Some oak, plenty of water, nougat, milk chocolate and papaya might describe this. Pretzel perhaps!? Really weird stuff, but not good at all. Who on earth needs this stuff? We’ve never been to Mozambique, unfortunately, but I don’t think this is popular stuff over there. Finish: Oh come on… Sometimes we get fun Rums from places from which you didn’t expect it. Here, that wasn’t the case. (40/100)

Rumclub Koloa 2017 5YO (Hawaii, 60,55%): Koloa is not 100% exotic, admittedly, but it is still very rare around here and indeed, this is the first Koloa I have ever had. What is more, the Spirit of Rum claims that this is the first Hawaiian single cask ever. Oha! Nose: Pineapple and coffee. I recall a Tiki drink that has this flavour combination and this is totally it. The cool thing is that while nosing, the Rum is constantly switching back and forth between these two aromas. Later more maritime notes, salted coconut and citrus-aroma toilet cleaner. Quite cool. Palate: 60%? No way! Ultra smooth and intense with said pineapple/ coffee combination, albeit even a tad saltier than before. Did that cocktail feature saline solution? Then coconut chips, orange jam and sugar. It does scream Barbados now. Finish: More of the same, and not too much oak or cask aromas. A fine Rum. (77/100)

Okinawa Tokyo Nights (Japan, 40%): An unaged molasses Rum from Japan, okay. Nose: Earthy and acidic alike, with some umami elements (think soy sauce) to it. The most obvious impression is probably rice and raspberry vinegar, paired with said soy sauce and a hint of citrus. This is very unique and totally unlike any other Rum we’ve ever had, but the nose doesn’t necessarily make me want to taste this Rum… Palate: Not as bad and acidic as the nose suggested, but it definitely set the tone. Well, actually it is just a slightly tamer version of the nose. Finish: Same same. Nah, this isn’t for me, even though it is definitely interesting. (56/100)

That Boutique-Y Rum Company The London Distillery Company 2019 (44,6%): You can say what you want about That Rum Company with the too long name but you have to give them kudos for releasing Rums from all over the world, which is really nice! This one hails from England, which might not be continental Europe, and some tectonic commonalities aside, not even European, but yeah, those folks on the island are also producing Rum. As far as I can tell, that has been after a fashion at best so far but of course we are always eager to try out new things! Just be careful that these guys typically produce Gin. Uhhh. Nose: What is this? I am not sure if I would have detected this as a Rum but it is really sweet with raspberries, white chocolate, some citrus, and more and more white chocolate. Now clearly also juniper (yeah…) I must admit that this smells really fine, just not “rummey”, if you know what I mean. Palate: Slightly grassy with raspberry, less of the white chocolate than in the nose, clearly mango, juniper and hints of pommace. Now that isn’t terrible, but everything about this is just totally beyond me… Finish: Well, a short version of the palate. While there are a few interesting nuances to this, I have two questions: a) why not just stick with producing what’s “natural” to you area and b) why would you bottle this as an IB? (45/100)

Two Drifters Signature Rum Batch 65A (40%): This is a carbon negative Rum and while I didn’t check it, chances are it is the world’s first. That alone does give it some raison d’être. Nose: Don’t blame me, but my first impression is “Supermarket Rum”. It just has this, let’s call it “Rummy” smell to it, that the average consumer would associate with “Rum”. Let’s name a few associations: Raisins, caramel, molasses, oak and oranges. You know what I am talking about, right!? It is very standard but not necessarily bad, as you might expect. Palate: A one to one translation from the nose. There’s absolutely nothing noteworthy about it and if you buy it for your next Rum’n’Coke, you wouldn’t make a mistake. So why not go for carbon negative!? (52/100)

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