“I hate New Year’s Eve, it’s when even the amateurs drink”. These are famous words from a famous German alcoholic actor.

M.E. Bellows’ Son Jamaica 1834 (40%): A special one and one of the oldest Rums (by vintage) I have ever tasted. Nose: Despite the low abv, the Rum is very dense and aromatic. At the same time, you notice its harshness and presumably raw production method. Aromawise I get a mix of sweet/ candied plums, caramalised sugar, dried fruits and after a while also rich and fresh pear. A very nice nose I must say. Palate: Slightly thin, with the pear, sweet plum and caramalised sugar again. Now also something musty and citrussy, which is both, an odd combination but also very brief impression. All in all it is nowhere near as impressive as the nose. Finish: Quite short and metallic, with a few bitter notes here and there (think cocoa, oak and coffee). Actually, the finish isn’t too bad and hints at somewhat older Rum. All in all, you can tell that this is a good Rum, especially when judged by its time of distillation. Ceteris paribus, the quality of Rum was frankly inferior back in the day. A slightly higher abv would have helped tremendously I think, since the palate was a bit too watery and thin for my liking. That said, how often do you get to taste such a piece of history without it being a miss at the same time!? (80/100)

Distilia ‘The Sins “Avarice”‘ Long Pond 1983 40YO (51,6%): Together with Distilia, Robert Bauer is selecting spirits from all categories to represent the seven deadly sins. This is “Avarice”. @Rob: If you read this, please educate us regarding the use of ‘avarice’ instead of ‘greed’. Nose: Oh boy, even the first nose tells me that this is Long Pond at its best. I get a mix of banana, yellow stone fruits, something every so slightly nutty, citrus and citrus peel. walnut oil and spices from the cask. 40 years did a lot of work here, but I would say that that they mostly smoothed the Rum, rather than enhancing it, i.e. we are dealing with a very vivid and not too adulterated Rum here. Palate: All in all not too different from the nose. I get quite some banana, in different forms of maturity and processings, most notably spiced banana bread. Then cinnamon, tangerine, now also quite some old oak, cocoa, greek yoghurt, pineapple and what those Yak people would call rancio. I love it! Finish: Spectacular and long, with an emphasis on bitter notes and roasting aromas. Coffee is a main contributor here. Nice dig! (93/100)

Have a Happy New Year, folks! And do your best not to be among those amateurs!