By The Dutch Batavia Arrack

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

Certainly a good blender for fresh, light summer drinks - otherwise rather flat and weak.

Nice nose of very ripe fruit ( banana pear ) a little ester and a light brine. Unfortunately, not much happens on the palate: the alcohol is very present (too much so), with a slight woodiness and some vegetal notes, but overall rather flat. Average length.

Too strong and unbalanced, with no pleasant aromas or notes except light years away

Au nez très mielleux, un petit côté riz cuit, un peu végétal, fruit tropicaux. Très agréable et doux. En bouche on a étrangement un côté très anisé, un peu pimenté. Le végétal est présent sans trop ce faire remarquer. Ce qui me dérange c’est le côté alcool quand même fort présent pour ma part. Bon sans plus, une belle découverte quand même.

I don't like it at all, it reminded me of a vinaigrette.

Not my taste

The first thing I think of when I smell it is a whisky (I'm not a whisky drinker, I've tried a few but it doesn't suit me). So earthy, smoky and spicy, not really my thing. Due to the 48%, the taste is not so deep, but the finish is surprisingly long. For the price of 40 euros absolutely OK in my eyes, there is definitely a lot worse for which more is demanded. Let's see how much I drink neat and how much ends up in cocktails.

Blindverkostung: eine aromatische Nase: süß, grasig, frisch, fruchtig – Anklänge von Weißwein und Getreide. Am Gaumen auch sehr fruchtig und auch eher die exotischen Früchte: Maracuja und Papaya, eine leichte aber präsente alkoholische Schärfe, die aber etwas verwässert schmeckt. Ich würde hier einen Rum aus frischem Zuckerrohrsaft aus einer Pot Still vermuten, würde dafür aber nicht meine Hand ins Feuer legen, da ich mich in diesem Bereich nicht allzu gut auskenne. Er ist aufjedenfall aromtaisch-schwer, auf der anderen Seite aber für mich noch etwas jung. Ein paar weitere Jahre im Fass hätten ihm mit Sicherheit gestanden. Der Abgang ist länger als vermutet und sehr würzig/kräuterig mit etwas Anis. Ich tippe hier auf einen jungen Rum aus Haiti mit ungefähr 50%. 76 Punkte

Lösungsmittel mit leicht undefinierter Würze nach Harz. Flach im Geschmack, dennoch mild für 46*. Wenig Ausgeprägte Noten. Abgangs kurz und sprittig.

Sharp, spicy

Reminds me a bit of the Stiggins Fancy from Plantation. A little spice, very dry.