By The Dutch Batavia Arrack
Banana, honey, and vegetal aromas lead to a dry, woody, and spicy palate. The community finds it distinctive and especially valuable for mixing, though less appealing for neat sipping.
Dry, woody spice with honeyed banana—unmistakably unique Arrack.
Our community's opinion
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How does this rum taste?
- Distinctive dry, woody character
- Versatile in punches and cocktails
- Rich overripe fruit aroma
Overripe banana, honey, and vegetal notes define By The Dutch's Batavia Arrack on the nose, while the palate offers wood, spice, and a characteristic dryness. Community tasters highlight its unique flavour—likened to whisky or punchy cocktails—alongside its bold, expressive style. Worth exploring for fans of dry, distinctive, and cocktail-friendly rums.
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The identification of similar rums is based on the tasting notes of the community and the key data of the rum.
"This Indonesian rum is molasses based and distilled in pot stills. During the fermentation they use some red rice in the yeast. After distillation it’s aged in teak barrels before transported to the Netherlands where it’s transferred to oak barrels. The final blend consists of rum aged 8 months, 3, 5 and 8 years. The finish is medium long mostly depending on the alcohol content. I was expecting a lot more flavor of arrack and overall I think that everything is much too weak to catch my interest."
"definitely a great product in the barrel-aged arrack range and a nice example of how smooth and damn dry arrack can be, but also not for everyone... I like it very much in Ruby Punch, Mai Tai and Corn'n'oil and as a surprise for people who don't know Batavia arrack. I especially like making rum penicillin cocktails with it!"
"This rum smells as if it were better not to drink. A very chemical component accompanied by honey and fruit. It is best to let it breathe for some time. With some overcoming in the mouth, then much better with a dry, spicy, smoky and slightly fruity experience. Some similarity to Jamaica rum is there, but convince this rum can not."
"New Year's resolution ... Tasting the dusty bottles at the back of the shelf. And like every time I sip it here: it's not that bad. I lived and worked in Indinesia for a long time and was used to far worse arrack. The fermentation with the red rice is special and you have to like it. This is definitely one of the better ones and can be enjoyed on its own. For me, however, it also scores particularly well as a split in punches and cocktails. What bothers me a little here is the smoky cereal note, which tends towards scotch. And I hate scotch"