The label on the back of this bottle says: “The bottle of rum in your hand was blended from carefully selected rums distilled and aged up to five years in Guyana then bottled in the U.S. without adding any sugar or other sweetener. The rich dark fruit, spice, smoky wood, and tobacco notes in this rum add a unique flavor to cocktails and Tiki drinks…”
Looking this up on the web it turns out that this rum is bottled from the same blend as the Hamilton Overproof 151 rum but dialled back to a less eye watering 86 proof (43% ABV). It is, presumably, made from molasses extracted from Demerara River (in Guyana) sugar plantations. Why Demerara sugar is so highly prized for rum I do not know, but it is true that all the “Demerara rums” I’ve tried (like El Dorado) are pretty darn good. As it turns out, according to this interesting essay on Demerara rums there is only ONE DISTILLERY (Diamond) in Guyana now and all Demerara-based rums start there. How do they do this? The key (from the linked article above) is: “The challenge for the Diamond Distillery is to maintain the distinctiveness of the many different brands while having them all under one roof. One way they do this is by using a variety of different stills including the only wood stills left in the world.” Here is a link to the Diamond distillery’s page.
So now you know… Let’s get on to the tasting
Color: medium-dark amber, red, orange. Not the darkest rum but on the dark side
Legs: tiny beads coalesce to thick tear drops and run slowly
Aroma: Heavy hit of prune and raisin, slight alcohol, caramel and treacle, apricot, sweet smoke. Very rich aroma, I could delight in this sensory experience a long time.
Flavor: Mixed-up. Light touches of tobacco, light brown sugar, a little oak, dark fruit. Sweet and rich without a lot of flavor separation. Reminds me of a creamier, sweeter version of English Harbour. Flavors are amalgamated and come forward as one delicious offering. Smooth, long sweet finish, a bit of heat rises slowly after the swallow, and sustains itself quite long, the prune-raisin and tobacco in the aroma coming up at the end on the nose and back of the throat. Nice experience!
It is hard to believe that nothing is added to this rum to smooth it. If the oldest rum in the blend is 5 years this seems rather dark in color and the smoothness in it can only come from the blend . Yes, English Harbour is smooth and only 5 years old, but it does have a little sugar in it. This rum is distinctly richer than English Harbour but reminiscent of it. At $24 at my supplier it also competes with English Harbour on price, and while I love that rum and always have some around, I will be adding this Hamilton to my permanent collection as well.
Highly recommended if you are looking for a smooth and easy-going rum to enjoy neat or in cocktails. For your interest here is a link to Hamilton’s Ministry of Rum
For those living in or around the San Francisco Bay Area, here is a link to Bitters & Bottles, my local (South San Francisco) retailer maintaining a superb rum collection!
3 thoughts on “Rum Review: Hamilton Demerara River”
The rums are named Demerara for the river, not the sugar!
Good point… But I believe, historically, there were a lot of sugar plantations around the lower parts of that river…
Demerera sugar did get its name from the area originally, which just makes it even more confusing, but it’s a type of sugar that has nothing to do with the r(h)um is made.