Pyrat Rum - Cask 1623, 70 cl

Pyrat Rum

Pyrat Rum was created in 1989 by Paul DeJoria, and Martin Crowley. Its owned by Patrón Spirits. The company does not own a distillery, they rather act as a third-party company sourcing that's is what they belive to be the best stocks for their products and blending them according to their own formulas.

When the brand was created (about 1997), the rum was produced by the Anguilla Rums Company from those previously mention rums stocks which were sourced from various Caribbean distilleries. More recently however production has been moved to Guyana, South America. Diamond Bottling Plant owned by Demerara Distillers Ltd. The Pyrat blend is produced on Demerara Distillers' High Ester Still, which is a functioning John Dore Still which is capable of producing intense flavors within the distillate. If you have sampled Pyrat Rum previously, you have probably noticed a very different flavor profile. The bottle based on the design of those kept by ship's captains and pirate during the 19th Century.

Pyrat Rum Cask 1623

Distilled on Anguilla, this is a very limited release rum, matured in oak for as much as 40 years! The decanter is made of hand-blown glass, and it comes in a handmade walnut case.

It's name originates from the Old English spelling of Pirate, Pyrat 1623 Rum Cask lives up to its heritage, the experience an adventurous voyage across the sun-drenched Caribbean seas.

Handsomely presented in a walnux box. Behind the hinged door Pyrat 1623 Rum Cask rests in a hand-blown and cork-stoppered glass bottle.

It is created from a secretive blend of nine Caribbean pot-still rums and contains rums that even before this blending have been aging for more than four decades.

Once blended it is aged further, resting inside hand-selected imported French Limousine and Toasted American sweet oak barrels. These precious casks bestow upon their content a complexity and intense flavor profile.

Burnished copper-bronze and syrupy the aroma is extraordinary. Tropical fruits, coated with molasses, brandied orange and toasted apricots.

Luxuriant and smooth in the mouth its flavor is as decadently rich and as strikingly intense as the nose. Yet it remains surprisingly gentle. Sweet marmalade orange and apricots dominate. They are alluringly laced with exotic spices, tobacco, wood and vanilla.

The finish is elongated, voluptuous and smooth. Oak spices and tobacco held together with its captivating honeyed orange sweetness.

Tasting Notes

Nose: The nose offers notes of figs and dates, dried peels, freshly cut fruit salad, slightly nutty.

Palate: Good body with more stone fruits, notes of stem ginger in syrup, nutty and spicy.

Finish: Chewy oak with sweet spices.

Plantation Rum

The story of Plantation Rum begins of all places in the France region Cognac in the 1990s. It's the owner of Maison Ferrand, Alexandre Grabriel and his passion for the art of distillation and his love for travel that brought him to the Caribbean where he sought out the rums, that would make the cut to become a Plantation rum. Todat Plantation rum has an extensive range artisanal rums from only the best terroirs of the Caribbean. Maison Ferrand has a long and special relationship with a variety of Caribbean rum producers. This relationship is based upon the rum producer's need for quality oak casks to age their rum. Based upon this relationship, Maison Ferrand is able to acquire certain old and unique batches of rum from various Caribbean sources, which they bring back to France and finish in their own warehouses and of course their own Cognac Casks. These special rums form the basis for Ferrand Maison's growing line-up of Plantation.

Plantation Original Dark Rum

The essence of Plantation Rum Original Dark is the wealth of its palate and its technique of double aging. Plantation Original Dark comprises the elegant rums of Trinidad which are distilled then aged in their tropical climate in the Caribbean in American oak barrels under high heat before traveling to France. Once in Europe, the House cellar master decides on less "high esters" for the Trinidadian rum and blends in old rums from Jamaica (15 - 20 yrs.) This end result finishes like sweet nectar but also adapts beautifully to classic cocktails made with dark rum such as the Mai Tai or Daiquiri.

Tasting

Dynamic aromatic activity going on here in the opening fragrance, which includes hints of black peppercorn, clove, cinnamon, baked cherry, prune, Danish, molasses; later sniffs encounter vegetation/forest, leaves, black tea, dry stone/slate. Entry is fruity with white raisins, dried pineapple, and is off-dry, brown sugar-like; mid-palate is spicy/peppery, piquant, minerally, and significantly drier than the entry stage. Ends, fruity, spicy, charming.