In my exploration of rum, I’ve tried some expressions which had matured or been finished on ex-Islay or other peated whisky casks. Even though I very much enjoy a peated whisky, the combination with rum has never been terribly successful in my experience. The two rums I have in my glass today will try and change that opinion.
Plantation Fiji 2001/2021
The first bottle is a 20-year old Fijian rum. It was distilled in 2001 at Rum Co. and was aged for 19 years in an ex-bourbon cask, followed by the typical Plantation finish in an ex-Ferrand cognac cask for 1 year. The twist lies in the second finish of 4 months in a Rozelieures peated whisky cask. Rozelieures is a distillery in the north-east of France that is family-owned and does everything on-site, from harvest to bottling. The rum is then bottled at 45.9% ABV.
As far as Fijian rum is concerned, I seem to have a complicated relationship to it. It can often taste quite industrial and straddle the line between good and interesting. Two facets that don’t always go hand-in-hand.
Age: 20 Years
ABV: 45.9 %
Cask: 19 years ex-bourbon, 1 year ex-cognac, 4 months ex-Rozelieures
RX: 13743
Nose: Quite a strong nose, which isn’t always the case with Plantation for me. Notes of coffee, dark chocolate and raisins at first, with some fresher, fruitier notes coming in the form of peach and grilled pineapple. There’s an interesting smoked ham note in the background, somewhat indicating the presence of peat without taking the upper hand.
Palate: Quite an atypical palate, which caught me somewhat off guard. Here we’re getting the more industrial side of Fiji with a more forward, yet not overpowering, smokey presence. Dark roasted coffee and walnuts (not fresh but store bought) round it off.
Finish: A medium finish with fusil oils and the aforementioned coffee and walnuts.
Comments: A very interesting mix of flavors combined in a single bottle. I missed a bit of the fruit on the palate, but Plantation manages to offer a very enjoyable dram with adequate depth and complexity.
86/100
Plantation Guyana 2011/2023
The second rum on the menu today is from Guyana’s Demerara Distillery. It stems from a fermentation lasting 4-5 days and is fully pot distilled. After 2 years of tropical aging in an ex-bourbon cask, it was then transported to France and matured another 9 years in an ex-Ferrand cognac cask. Just as with the Fijian rum, this one also had a second finish, but this time in an ex-Big Peat Islay cask for 1 year. It’s bottled at 48.9% ABV.
Big Peat is a blended malt from Douglas Laing made up of several heavily peated Islay whiskies. As the finish is longer, and as Big Peat tends to be more heavily peated than Rozelieures, I expect this one to be quite in your face.
Nose: As expected, the peat is much more noticeable here with a very Islay-esque brine. It takes a bit of work to get past it, as the other notes are more subdued. I’m getting menthol, creme brûlée and freshly baked pastries.
Palate: This is Big Peat lite, Little Peat if you will. The peat smoke is by far the primary flavor component here, but it’s not as heavy and in your face as the blended whisky. There’s some white fruit notes fighting for attention, as well as some dairy, think butter and yoghurt.
Finish: On the shorter side for this style, filled with peat, seaweed and some hints of apple pie.
Comments: It’s a bit of an oddity and less integrated than the Fiji, yet at the same time I couldn’t help coming back for another sip.
82/100