Recently Karen Law from Duncan Taylor asked if I was willing to receive samples for review and after my confirmation and address details she told me a bunch of rum samples were in the mail. That was unexpected! Both the kind of booze and the speed with which they acted. I didn’t even know Duncan Taylor also bottled rum!
They are putting their known high standards into their rums as well, so no colouring and no filtration of any kind and of course, aged in oak casks. While I don’t know how regulations are for rum aging, I know that aging itself is optional. This one is 16 years old which is fairly old for a rum.
Incredibly aromatic with lots of sugar, molasses and a certain spiciness. The wood influence is very different than I’m used to in whisky. There’s some freshness with mint. I do taste some chemical alcohol but in a good way (weird, I know). The spices manifest as soy sauce and sesame paste. It’s not too sweet because of that.
Lighter and sharper than I expected with a bit of bite. Not extremely sweet with nice woody notes, slightly spicy and less crisp than the nose. I think I get nutmeg and cloves, it has some golden syrup too. The spices are on the road to becoming marmite/vegemite like which happens in some old rums. Thank God they’re not there yet!
The finish clearly is bittersweet. Long with something a little musty, moldy even.
This is a delicious rum guys! I really love that it isn’t a simple sweet alcohol drink but actually has some flavour to it. Luckily it’s not over aged which can make a rum really spicy like marmite. I really don’t like that. I found such flavours in some 30+ year old rums I tasted from Berry Brothers and Rudd. While they have some spectacular rums too, those old ones weren’t for me.
Caribbean Blend, 1996, 16 years old, 46%, Duncan Taylor.
Thanks to Duncan Taylor and Karen for the sample!