New England’s historical ties to Rum in the United States is well documented and interesting (at least for me) to study. Privateer Rum of Ipswich, Massachusetts has been causing a stir and quickly gaining a reputation for producing a high quality rum line. I was recently provided a few bottles from the company and thought it would be best to start with their minimally aged rum of the line “New England White Rum”.
The rum is twice distilled by fermenting Grade A molasses from sugar grown in Guatemala. The first distillation is made in a pot still, then the second in a column still using eight plates. The rum is slowly blended down to 100% proof and rested for two months in steel vats. After the rum has achieved the desired flavor profile, it is brought to 40% ABV and bottled without filtration. The company does not use additives or agents when creating their rums. There entire process is shared with wonderful details on their website and I recommend anyone interested taking the time to read it.
The rum is crystal clear in the bottle and glass. The labels provide the bare basics of information such as that the rum is made from single origin Grade A molasses and that the bottle was labeled by John. Swirling the liquid created a medium ring that spun off a few legs before beading up and evaporating.
The aroma of the liquid begins with a lush honeyed pineapple note that wafts from the bottle and glass during the pour. I let the rum settle and a nice earthy herbaceousness is detected along with nips of baking spices and cloves as the buttery sweet aroma creates an intriguing balance.
The first creamy sip clears the tongue with a bitter and sweet twist, that is not entirely expected considering the aroma. The tongue is enveloped and the flavors engulf every part of the mouth and tongue. Additional sips reveal notes of brown sugar, clove, anise and dark semi bitter chocolate, rounded out by caramelized banana and pineapple notes.
Living in Georgia we do not have easy access to this rum line and even though it has been out for a few years it was felt it was important to review it as Privateer’s reputation continues to rise in the Global Rum Community. From the aroma to palate there is a dynamic complexity that captures the imagination of everything you can make with it in the bar or the kitchen. In a basic Daiquiri the rum shines and brings fruitiness beyond the base ingredients. As noted on their website in the production methods they share their process to bring out the flavors in the spirit and my senses detect the validity of it. Unlike many American craft rums, this spirit is reasonably priced, and if it is available for purchase in your area in stores or online it certainly is worth procuring a bottle. I look forward to sharing my exploration of their other offerings with you in future issues of Got Rum? Magazine.