The last instalment in the 2018 Plantation Rum Single Cask Collection is a multi vintage rum from Peru. Since, this is the highest proof of all different single cask collection rums I tried in the last articles , it should be quite interesting. On top of that, the rum’s finish in Willett Rye Whiskey cask’s further spiked my interest. Last but not least, I also have a simple, but yet refined cocktail variation for you.
The Plantation Peru Multivintage Rum, is distilled at the Destilerias Unidas S.A. de Peru, the same distillery as the Plantation Peru 2004 Vintage Rum. It is distilled from molasses after a three day fermentation period and the distillation takes place on pot-stills and column stills. The different vintages from the years 2004, 2006 and 2010 are aged for six to twelve years in Peru in Bourbon barrels and casks made from Slovenian oak with a capacity of 200 litres. The ageing continues in France, first for a year in 350 litres Ferrand Cognac casks and then for another year in Willett Rye Whiskey barrels. The Peru Multivintage rum is then bottled at 49,8 % ABV with a dosage of 8 g/l, 64 g/hl AA esters and 484 g/hl AA volatile compounds.
The interesting thing about the Plantation Peru Multivintage, is that you can actually taste the finish in rye barrels. There are distinct glue and American whiskey notes when trying it. Apart from that, there are typical molasses, vanilla and caramel flavours in combination with certain spice notes. The Multivintage might just be the most complex and interesting rum of the 2018 Single Cask Collection.
A nice evening sipper
To replace the whisky in a Padovani with rum was a spontaneous idea. When choosing the right ingredients and ratios the original simple two component cocktail can be an excellent and complex cocktail. To further enhance the spicy notes in the mix, I added a few dashes of bitters. In this case I opted for the Dr. Sours #17 Aromex Bitters. With its blend of over 20 Mexican herbs and spices, the bitters is the Dr. Sours equivalent of Angostura Bitters. Therefore, it is the perfect match for the rum and the elderflower liqueur in this recipe!
2,25 cl St. Germain Elderflower Liqueur
¾ oz St. Germain Elderflower Liqueur
Stir – strain – chilled Old-Fashioned glass over ice;
Garnish: Lemon Twist;
Song: Andrew Bird – Bloodless;
Of course, the use of rum and bitters in this recipe makes the drink differ from the original in more than just one way. However, the concept of this simple concoction remains the same. Especially, if the ingredients work together so well as in this cocktail. In my opinion, the bitters are essential to balancing the drink, because they accentuate the spicy flavours of the rum. I admit that when using rum, the drink is better suited for warmer days, but the drink also works well listening to your favourite vinyl in your living room on the colder days of the year.
*The fact that I received a product reviewed in this article for free, did not – in any way – influence the rating of said product.