Tag Archives: Trinidad

Pusser’s Rum, Blue Bottle, 40%, Guyana, Trinidad & Barbados

There’s a number of British based rums claiming heritage to the historical ‘sailors tot’ that was given daily to members of Britain’s Royal Navy.

Image courtesy CelticWhiskeyShop

Pusser’s Rum is one of them.

Using Jamaican Rum – a former British colony – is generally a given in these offerings which are usually a blend of Caribbean rums interpreting the original ‘tot’.

Pusser’s however stresses the use of pot still rum from Guyana blended with marks from Trinidad & Barbados to create their ‘Admiralty Rum’.

A very dark nose of rich molasses & treacly funk greeted me.

Smooth & sweet on the palate with dark muscovado sugars dominating.

A prickliness on the finish exhibiting a slight funk & departing with a drying experience.

Ship Inn, Elie c/oTheWhiskeyNut

Pusser’s made a suitable tipple to celebrate completing another section of the Fife Coastal Path in the nautically themed Ship Inn by the Firth Of Forth in Elie.



Bristol Spirits, Rare Old Rum Virtual Tasting, Celtic Whiskey Bar & Larder

If there’s one thing this fabulous rum tasting confirmed to me – it’s the kind of rum I’m after.

Laid out before us were 5 excellent rums from independent bottlers Bristol Spirits,

Haiti Rum c/oCelticWhiskeyShop

Bristol Haiti 2004, 43%,

Nicaragua Rum c/oCelticWhiskeyShop

Bristol Nicaragua 1999, 43%,

Guyana Rum c/oCelticWhiskeyShop

Bristol Diamond Distillery, Guyana 2003, 43%,

Heytesbury Rum c/oCelticWhiskeyShop

Heytesbury Demerara, 46% &

Trinidad Rum c/oCelticWhiskeyShop

Bristol Caroni VSOC, 10 Year Old, 40%.

Bristol’s managing director John Barrett eloquently led us through the tasting regaling us with tales of his years in the rum trade.

Such a congenial host!

But something struck me during the event – it was an exploration of wood maturation!

The length of time spent in the barrel, the type of wood used & even where the casks are stored all make a difference – and the results before us could be enjoyably discerned.

But my attraction to rum is more about the influence of distillation on the ingredients used – sugarcane juice or molasses.

So my pick of the day was Haiti 2004.

To begin with it uses sugarcane juice – which offers a far more pungent & vegetal experience.

It’s also been aged in well used ex- bourbon casks – so the wood influence was minimal.

Essentially what I’m after in a rum is something different to whiskey & the Haiti 2004 provided that.

Barley may need years in wood to shine, but sugarcane positively sparkles in it’s unaged form.

I think tonight’s tasting just confirmed that for me.


All bottle images courtesy Celtic Whiskey Shop – where the rums are available.

Old Hopking, Dark Rum, 37.5%

Welcome to the dark side.

Of rum at least.

Dark Rums are characterised by their – well – darker colouring.

This can come about through the use of heavily charred casks & longer maturation times – although as in whiskey, added caramel is not unknown.

Dark rums are also usually stronger flavoured than their lighter colleagues – and it was for this reason I picked up a bottle of Old Hopking in my local Aldi.

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Funkin’ For Jamaica c/othewhiskeynut

‘Imported from Trinidad and Jamaica’ also piqued my interest.

Jamaican rums are generally made from molasses, distilled in pot stills & are considered full bodied with strong flavours. Suits me!

So how was Old Hopking Dark Rum?

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Old Hopking back label c/othewhiskeynut

The nose certainly offered a lot more than the clearer rums I’ve tried. Soft, funky & sweet with some burning rubber going on.

An easy delivery slowly developed through a burnt caramel sweetness into a touch of warm woodiness & gentle spice.

A long lasting hug of warmth.

I really enjoyed this one.

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Ruby Ruby Ruby Ruby! c/othewhiskeynut

I think I’ve just been touched by the dark side!


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