Review: Plantation Single Barrel Multi-Island XO

This is another of the new Plantation single-cask offerings. The Plantation web page on this has a lot of information. A blend of both column and pot-still Jamaica and Barbados distilates, then aged in three different barrel types, oak (tropics), Ferrand (continental), and a year in Côteaux du Layon wine casks, bottled at 46.5% ABV. There is much more there as well.. Of course they find much more in the flavor profile than I, but this is still pretty rich and tropical. Indeed, I can taste the tropics in this one. The sort of rum I picture drinking with a little ice (I usually drink neat) at a pool-side bar somewhere, really anywhere, in the Caribbean!

Color: Pale yellow amber with flashes of yellow and a little red.

Legs: Thin, fast legs drop from the bottom of the swirl line.

Aroma: I get vanilla, fruity notes of apricot, banana, some pine apple, nutmeg, and coconut. There is also a little alcohol on the nose. The over-all effect is very rich, and melds later into a deep caramel.

Flavor: Very clean medium creamy body. A light touch of raw sugar and sweet light fruit, delicate with some fire on a long sugar-sweet aftertaste. The flavors include some raisin, light caramel, and a hint of tobacco too, all very delicately dancing on fruits like apricot, grape, pineapple, and apple. Despite the Jamaican heritage here I don’t detect any funk. The Plantation site linked above gives even the ester content, 176 g/hL, that’s grams per hundred liters, so very low. Very high ester rums can have 1000 g/hl or more. No surprise I don’t sense any funk, but even this low ester content certainly adds to the depth of both aroma and flavor.

So far I have liked every one of these Plantation offerings. The collection can be seen here, and this link will take you to a few comments about the Multi Island on Rum Ratings.

Rum Review: Foursquare-Velier SAGACITY 12-year

When this rum came across my local B&M’s path I thought $65 is a steal for any Foursquare, and this proves to be the case here. Sagacity is a blend of two different rums. From the back label, both begin with distillate from a double retort copper pot still and a double column [continuous] coffey still (Aeneas Coffey the inventor of this type of still). The mixed distillate is then split into two parts with half aging 12 years in ex-bourbon casks and the other half aged 12 years in ex-madeira casks. The two are then blended and adjusted to 48% ABV. The label also says there are no sweeteners or other additives in this rum.

Color is a beautiful medium copper red with lots of fiery flashes. The label also says the rum is not chill filtered and so may be a little cloudy. No such effect at the start of a bottle though. I have noticed some cloudiness creep into rums toward the end of their bottles though.

Legs are beautifully distinct. Thin to medium dropping at a leisurely pace from the back of the swirled edge.

Aroma, that’s where the real magic begins. Dark fruit, prune, raisin, chocolate, apricot, pear, coffee, coconut, and something warm like cinnamon. There is but a little alcohol on the nose and no young-rum acetone notes anywhere. To put it mildly, the aroma here is amazing!

Flavor, after all… My vendor tells me there is more of the pot still than usual in Foursquare offerings. There is the barest hint of fruity pot still funk to my taste. Not something I like when too strong, the hint of it (like that in El Dorado 15) fits perfectly, enhancing the flavor profile which is otherwise quite sweet. The first taste is creamy, and unexpectedly sweet, There is maple, dark brown sugar, the dark fruits, apricot, a little orange, and that bare hint of over-ripe fruit. Coffee gets a nod, as do oak, and even chocolate. The aftertaste is long, smooth with nice warmth, and tickles of raw sugar sweetness. All of these flavors are very subtle in a smooth clean background with no strong alcoholic notes. The most distinct thing about the flavor is the light dancing sweetness of many sources. Perchance there was some madeira sloshing around in those barrels?

This is a very good cigar pairing rum. There are so many flavors here. The sugar sweetness accentuates some cigars while the oak or coffee do it for others. For $65 I can only highly recommend this one!

Here is a look from the Black Parrot Bar in London, and here another review from my most knowledgeable rum friend the Fat Rum Pirate!

Review: Plantation Single Cask Guyana 2008 Rum

So here is another, so far the last I have, of the special series of Plantation single cask (cask and bottle numbers on the label) rums. This one, labeled “Guyana 2008”, is on the expensive side at $85/750ml bottle. The other two, the Barbados XO ($50), and Peru 2004 ($85), I have also also reviewed. There are many more rums in this “single cask collection”. I’m sure I will never get to try them all.

What we’ve got here is 47.1% ABV aged 9+ tropical years in ex bourbon casks, and 1 year in France in Ferrand (the label says chestnut and accacia wood) casks. The label says “pot still”. The color is a medium amber, a nice cross between copper and brass colors. Legs are sort of thin medium and fall medium fast down the glass.

The aromas here are heady. I love taking deep droughts from the glass. Alcohol in the background smells sweet with no acetone or varnish notes. I get hints of brown sugar, prune, tobacco, and a deep chocolate-coffee mix that reminds me of Kahlua. These are very rich aromas.

Flavors like the aromas, but almost not there at all. This rum is dry, barely sweet at first, yet sweetness is there at the same time. What a contrast from the Barbados XO that tasted so much like it smelled (see review linked above). This by contrast has rich sweet aromas and only a hint of the same sorts of sweetness in the flavors but yet they are all there somewhere. It is creamy, moderately, from the first sip, and has a nice long barely there but sweet aftertaste. There is only the slightest bit of heat in this one when first swallowed, but it hangs around for a while. Good for a cold afternoon.

Remember this claims to be a pure pot-still rum, fermented for a week (from the label) which I think is pretty long for a rum, and yet there is no funk here what-so-ever. This sort of subtlety is where my rum taste seems to be going. This Plantation Guyana is absolutely marvelous like some of the Foursquare’s I’ve reviewed in the past. I notice that most are in the $80+ range. Maybe if I drink slowly I won’t notice!

I have not in any of these reviews said anything about the bottle labels. They are beautiful (particularly the front — pictures in all the reviews) and have a lot of information (both front and back). They don’t say everything you might want to know, but much more than most. Definitely collectibles if you are into such things.

So wow! If you can afford it, try it. A standard setter for rich aromas and subtle flavors!

Review: Plantation Barbados XO Single Cask Rum

One of three Plantation limited production (single cask) rums I’ve purchased in the last few months. I reviewed the PERU here, and now it’s the Barbados’ turn.

At 48% ABV this is a nicely balanced rum, and the least expensive of these new offerings at $50/750ml bottle. It is first a blend of pot-still and double-column distillates. Tropically aged for “several years” (that from the front label) in ex bourbon barrels, this rum then gets 1 more year in “Amburana casks”, a South (and perhaps also central) American wood. There is not much to be found about Amburana on wikipedia. There is more confusion to be had here. The front label says “Amburana” (and numbers the cask and bottle) while the back label says the rum spends its last six months aging in “Ferrand oak” which is not a kind of wood that I can find, but rather a person famous for his cognac.

With this confusion not cleared up much, lets get to the rum itself.

Color: Not pale but not yet even medium dark I’d say the color is medium-pale, less red copper than more yellow brass, but somewhere in between.

Legs: Thin and medium fast.

Aroma: When I first opened this rum the scent of cinnamon was overwhelming. As it evolved in the bottle a bit the cinnamon joined with baked apple. Yes this smells like a rich home-made apple pie! I also sense raisin, prune, white grape, nutmeg, faint brown sugar, and only lastly the alcohol. I discern no acetone notes nor particularly any oak. The fruitiness, especially apple are front and center.

Flavor: I have not yet tasted a rum where the dominant aroma notes translated to well to the taste. Baked apple and cinnamon are the dominant notes. The first time I tried this it was mostly cinnamon, but the apple came along after a few days and the mix of both along with other dark fruits has stayed with it now through about a quarter of the bottle. The rum is sweeter than most that I like now, but I have learned to stay in touch with sweeter rums (mostly via El Dorado 15) but this is another I like very much. Distinctly sweet compared to the Plantation Peru or any of the Foursquare rums I’ve come to love, but not over-much so.

It is not creamy but rather glassy-sharp from the first sip on and has a long distinctly sweet aftertaste where the brown sugar note comes forward. I usually find after-tastes to be less sweet, even a little bitter as oaky flavors come forward, but this rum is an exception. The apple-cinnamon combination dials back as the glass finishes and one has a hint of hard apple cider. All throughout there is a nice bit of fire in the swallow, but it never gets harsh. Despite the pot-still component there is no funk in this rum either of the rotten fruit or vegetal sorts.

In conclusion medium expensive and just a little sweet for my taste now, but I think worth keeping around to try again later. Highly recommended, especially if you are wanting to migrate from sweeter to less-sweet rums.

Here a little marketing blurb from Plantation on these single barrel rums

Rum Review: Plantation 2004 Peru Rum

I am finding a lot of nice rums lately. This one new to me, a 16 year-aged rum from Plantation. Pretty bottle, pretty and very tasty Rum. The particulars..

43.5 ABV $62 U.S.

Nice back label too…

Color: medium amber, not at all dark, light copper-brass colored, as much yellow than red.

Legs: many slow but thin legs come from the top of the swirl line.

Aroma: mild, nice mix of light and dark fruit, raisin, orange, apple, maple sugar, warm spice (nutmeg?), little alcohol on the aroma, no young acetone notes.

Flavor: Strikes me as thin and creamy at the same time. Hint of raw sugar, vanilla, light caramel, very clean, glassy, some tobacco and sugar on the medium finish. Smooth but warm throughout and a tiny bit of raw sugar sweetness suffuses the taste experience throughout. Not a lot of heat but steady. This is an amazingly light rum for a 14-year aging ending with 2 years in ex cognac casks. Of course the tasters at Master of Malt get a lot more flavors out of this than I do (see below), but there is nothing “spicy” about it that I can sense.

Pairing: A good flavorful cigar is enriched by this rum which doesn’t much interfere with it. So far my stronger and sweeter sticks like the Foundation Tabernacle and Roma Craft HOxD are great additions.

From master of malt: (see link above) Peruvian rum, bottled as part of the rather brilliant Plantation range. This one comes from Destilerias Unidas S.A. de Peru and was distilled in 2004. It was initially matured for 12 years before being moved to France for a finishing period of two years in Cognac casks. Intriguing and spicy stuff.

Here is another review from Flaviar.

Review: English Harbour Madeira Cask Finish Antiguan Rum

I’ve been a fan of the standard production English Harbour for many years. Bottled at 40% ABV, perhaps one of the best rums around for about $28 U.S. This incarnation is a special limited production at about twice (a bit more at $61) that price. Had to try it at least once didn’t I?

From the label and what I can find online, this rum is aged 5 years in ex bourbon casks and then Malmsey Madeira and Bual Madeira casks for 3-6 months finish. This link will take you to a nice article on types of Madeira wines, the Bual and Malmsey types are the sweetest of the Madeira types. So basically, this is English Harbour with some extra aging in Madeira casks and bottled at 46% ABV. Very nice.

Color: Medium pale, reds, copper, amber. Lots of bright color here.

Legs: Long thin legs but slow to coalesce. They don’t so much run down from the top of the swirl line, but appear like magic midway down the glass.

Aroma: Dark and bright fruit, raisin, prune, orange, molasses, caramel, and a little tobacco.

On the tongue it is creamy from the first sip and gradually grows less so as one drinks. I taste coffee, dry chocolate, something like allspice, a tobacco note and perhaps a slight hint of grape. There is a nice warmth on the swallow and a long sweet creamy finish which, again, becomes less sweet and creamy as one finishes the glass, but never goes bitter. This is a nice complex rum exhibiting various flavor transitions as one drinks it. I don’t get all the flavors described in this “Master of Malt” review, but all palates vary.. Interesting in that what they call “opening up” as one drinks seems more like a “thinning out” to me, but the goodness is always there.

The bottom line here is that this tastes like English Harbour with a little extra aging in Madeira casks and bottled at a somewhat higher ABV. I’m not saying this is a bad thing. The rum is delicious. Much more complex than the English Harbour that is its foundation. Not sure if the price is exactly fair by comparison, but it is certainly worth a try if you can afford it, especially for English Harbour fans.

Here’s another review of it from Caribbean Journal.

Review: Pusser’s [new] 15-Year-Aged Rum

From the back label: The Royal Navy Admiralty-approved blend of Pusser’s Aged 15 Years is heavily influenced by rum from the double wooden pot stills of Port Mourant, Guyana, which have been in production since 1732. The Greenheart staves of these historic stills provide unique tasting notes incomparable to those of modern metal stills, giving way to an unparalleled and authentic drinking experience. Additionally, the blend is aged to perfection in charred oak barrels for 15 years.

So a rum from Demerara sugar and so from Demerara Distillers Limited.

I was told by my vendor there is no sugar or any other additive in this rum but the rum has been tested independently to 8g/l of sugar. That isn’t very much, but it is not strictly sugar free. I include a link below to a review by “the fat rum pirate” who did the testing. Its color comes from the long aging in charred oak. Its smoothness comes from that, but also its bottling at 40% ABV, a little weak, and cheap, for a 15 year rum costing $85/bottle. Even the base level blue-label Pusser’s is bottled at 42%! Come on guys and gals. I’d like to see what this is like in the 46-54% range… I suppose a bottle would have to be $100+. Too bad…

Color: medium dark and red-brown like old polished copper.
Legs: Fast, thin legs run down when the glass is swirled.
Aroma: Lots of complexity. Some alcohol, dark fruit (over-ripe prune, raisin), lighter pineapple or apricot, heavy into dark caramel, dark-brown sugar and warm spice. The aroma is mostly sweet with some bitterness in tobacco notes.

Flavor/texture: This turns out to be one of those rums that must be tasted to understand where good rums can go. Whether you like it or not is another matter. What strikes me is a glassy texture, not creamy, and definitely not sweet. Smooth, yes, there is only a little warmth going down and a rather bitter tobacco sort of flavor on the medium finish. But there is a funk here, that “old socks” or “moldy forest” sort of funk you also find in the Pusser’s blue label. Here it is less prominent but sharper without any sweetness to back it up. Not a fruity Jamaican funk but something vegetal. The fruits, caramel, and sweetness in the aroma are gone in the flavor. I imagine it is the wooden pot stills and the long aging in ex bourbon barrels that gives it this, maybe strong woody note.

I compared this to another “sugar-free rum” from Guyanese distillate, Hamilton Demerara at 43% ABV, which I took down to 40% with a little water. Both had the same level of non-sweetness, but the Hamilton lacked all the funk and woody bitterness. I think this sort of rum would appeal to a drinker of scotch, rye, or bourbon. One thing I do notice, the funk is at its heaviest when the bottle is first opened. A few glasses and a week of evolution in the bottle have already changed it; the bitter woody or tobacco notes seems better blended into the over-all flavor. Maybe I’m just getting used to it.

Is it worth $85/bottle? Everything is going up! All the Foursquares I see are now in the $75 and up range, even the Hamilton’s have gone up. This trend seems par for the course now. Yes, you can tell this is a high quality rum. But if I’m going to spend $85/bottle I’d rather get something without that bitterness. That’s just me though. There are rum aficionados, especially those I think who like whiskeys, who are going to love this. For me, no. If it was $50 or less I would buy another bottle, but at $85 I think this one bottle will have to do.

Here is a link to a review by The Fat Rum Pirate who has far more experience with rums than I. As is often the case, you will see his aroma and flavor impressions are very different from my own.

The cigar pictured is one of the last of my Foundation Tabernacles, among my best cigars. I’ve paired a few different cigars with this rum. They all work, but I haven’t yet found one that stands out. To my taste, this is an afternoon drink and not for the evening when I seem to much prefer the warmer tones.

Have at it and let me know what you think if you try this rum.

Rum Review: El Dorado 15

From the distiller review (linked here with a nice “flavor profile” chart) you can see that there are a lot of different rums in this blend.

“El Dorado has been produced at Demerara Distillers Limited since 1992 on Guyana. The 15 Year is a blend of aged demerara rums, some as old as 25 years, made in different styles of stills – Enmore and Diamond Coffey stills, Port Mourant double-wooden-pot-still and Versailles single-wooden-pot-still. The rums are blended and aged in ex-bourbon casks.”

El Dorado rums are sweetened. Sugar tests (link to test results on rumproject) put the value at about 30 g/l on the sweet side. This was always a favorite to which I returned time and time again, but in the last couple of years I’ve gravitated to un-sugared rums. Recently I realized I’ve never formally reviewed this rum, a big lacuna in my review collection. I determined to pick up a bottle and correct this omission. I also wondered what I would think of a sugared rum after more than a year of exposure only to the non-sweetened variety.

The first thing I noticed is that the price has gone up. This rum was (in California) an even $50 everywhere for years. Now it’s $60. OK, this is happening to everything else, why not this rum. I bought the bottle. At 40% ABV it does though seem like an extravagant purchase. I have only one other 40% rum (English Harbour), but it is half the price. Most of my rums these days run 46%-57%

Color: Medium dark, mahogany, copper red highlights in the light.

Legs: Quick, medium legs when swirled.

Aroma: Dark fruit. Prune, raisin, dried apricot, chocolate, burnt brown sugar, treachle, little alcohol. Not an overwhelming aroma breathed deeply, but that thanks to the lower-end ABV. Still it is plenty rich.

Flavors and mouth: Dark brown sugar, creaminess, mild fire (very smooth, the ABV again and the sugar), with vanilla, raisin, tobacco, oak, burnt coffee, a long sweet brown sugar and molasses finish. I used to detect a little funk in this rum, something that cut its sweetness, Now, having had far funkier rums (too many frankly), I can not find the funk in here. Still, despite being more sweet than I’m used to now, the rum is delicious and never comes across as “over sweet”. There is enough oak and other flavors to present a complex profile with much more to enjoy than the sweetness alone.

The El Dorado rums come in a variety of age declarations. That I know of there are 8, 12, 15, 21, and 25 year versions. Unlike most other producers (many makers have abandoned age statements altogether) the El Dorado age statement on the label represents the youngest rum in the blend! I have had the 12, 15, and 21 year offerings. The 12 is more fruity, a bit less complex, and seems sweeter than the 15. The 21 is richer and more complex (its also $100/bottle), but me thinks overmuch. I think the 15-year really hits the sweet spot (no pun intended) between them. Inu A Kena (see his review) disagrees with me, but that is, after all, what makes a horse race.

When it comes to taste in rums, like other distilled alcohol some tastes go one way and some go another. But I have yet to meet a rum aficionado who does not like El Dorado 15. Highly recommended at least once if you can afford it! Here is one more review from my friend the Fat Rum Pirate.

Review: Habitation Velier-Foursquare 2013 Single Pot Still Rum

I’ve tried a lot of Foursquare rum in the last year. Starting with the Port and Zinfandel cask bottlings, on to the 2004, Premise, then the 2005 (not yet reviewed), and now this collaboration with Habitation Velier on another “single rum” which in this case means it was made at one distillery and one particular pot still. The Back label on the bottle says:

“Foursquare 2013 Single Rum is the result of a collaboration between Richard Seale and Luca Gargano. This is the first time that Foursquare has bottled a rum distilled entirely in the pot still built by Green Engineering and Forsyths. Aged in prime-quality ex-cognac barrels. A world premire.”

The front label says a lot too. I have included a larger picture so the detail can be appreciated. Foursquare has been doing a lot of these special bottlings from special barrels. Port, Zinfandel, Sherry (the Premise) and now Cognac barrels. Each one is spectacular and so far every one I’ve tried has been better than the last!

Not only great barrels, but this offering is “cask strength” bottled at the alcohol percentage as it comes from the barrel after two years (clearly stated on the label) having experienced 15% evaporation (the “angel’s share”) in tropical aging. The note about the tropics is important because rum ages (and evaporates from the barrels) faster in the tropics. Two years of aging in the tropics would be equivalent to four or five years in a temperate climate. The rum comes to us from the cask at 64% ABV, a potent offering.

Let’s have a look..

Color: Light to medium amber with orange notes. This is a very pretty rum.
Legs: Swirrled in the glass the rum shows thin to medium fast running legs.

Aroma: OK, now to something more important. I expected a two-year-old rum to be a heavy on the alcohol, acetone, or varnish notes especially at 64%, but not so. There is alcohol there, but it’s clean, refreshing, and sets off otherwise deliciously deep aromas of raw sugar, light caramel, prune, raisin, and tobacco. Wow! Fabulous dark aromas from a relatively light rum. There is no vegetal or fruity funk in this aroma. Lightly sweet, but not overwhelmingly sweet. Dark fruit, but no over-ripe notes. I take this to be characteristic of a “Bajan rum”, and I don’t mind a little funk now and then, but this is so much more friendly.

Flavor and texture: Amazing! A rum with no additives this is immediately rich and creamy. How can that be with this much alcohol and only two years old? I imagine the tropics, and maybe the quality of the ex-cognac barrels makes all the difference. Despite its richness the rum comes off at first as crisply clear and dry, but the sweetness of it sneaks up on you. Raw sugar, caramel, not dark but light. Raisin, prune, and tobacco. I can’t remember another rum in which the flavor and aroma profiles matched so well. The finish is long and sweet, no bitterness here not even at its full 64% ABV. The heat sneaks up on you too. It never gets harsh, but it does get pretty hot! I added a little water to one glass taking the alcohol down to about 55% and the rum gets sweeter, the raw sugar a little stronger with green grape making an appearance. But this rum is easy to drink even at its original ABV. Like the aroma, there is no sort of funk in the taste.

At $75 the price is a tad steep for me, but it is the same price (roughly) as the 2004 and 2005 all well worth their cost. Velier has released almost a dozen collaborations in this series, not all with Foursquare. Of them all, this offering is the least expensive! I haven’t dared try the others ranging in price from $90 to $120! What if I like them??!! If you click on this link, you can see images of all the other offerings in this line. Good luck making a choice. My guess is they will all be outstanding examples of their types.

The Fat Rum Pirate and The Rum Project have reviewed other of the rums in this set. Have a look. These folks know their rums better than me.

Enjoy…

Rum Review: Hamilton Pot Still: Black and Blonde

Two more rums from Hamilton, both related to the Pot Still Gold I reviewed previously and one also to the Hamilton St. Lucian rum also reviewed — see links below for these reviews. I include both Black and Blonde in the same review here because while related (both rums start from the same stock) they could not be more different. Price on these is moderate, about $35 U.S. for each 750 ml bottle.

Pot Still Black 46.5% ABV

Color: Dark copper reddish. The rum, while not sweetened is colored with what the Ministry of Rum calls a “double strength black sugar-based caramel”.

Legs: Thin fast

Aroma: Some pot still funk, dark fruit raisin, prune, alcohol, burnt caramel.

The label and Ministry of Rum web site says this is a blend of light, very light, and heavy pot still rums aged “up to 5 years”. There is no mention of the sort of barrel (ex bourbon, or something else) used. The feed stock is molasses.

Flavor: raw sugar cane, burnt caramel, black molasses, coffee, tobacco, over-ripe banana and a little sherry-like smokey oak. A bit of fire on a medium and sweet finish, not bitter. The funk is present but only underneath the sweetness of this rum. This is not a dry rum but distinctly sweet. The funk comes up as a background to the sweetness.

Texture: A little creamy, not very, but there is some body here. Not glassy or crisp or dry. Distinctly brown-sugar or raw sugar sweet.

This rum is delicious and reminds me of the Dos Maderas 5+5 if a more sophisticated (and unsweetened) version of it. Like the Dos Maderas, this is a great cigar pairing rum. I will be buying more of this one!

Pot Still Blonde 45% ABV

Color: very pale yellow tinge, more pale than the Hamilton Pot Still Gold (barely) but not all the way to clear.

Legs: Thin fast

Aroma: Funk of a sort I do not know. Rich rotten pineapple or lychee fruit. There is alcohol on the nose but all of it is overwhelmed by the aroma of rotting fruit which comes out a little like the smell of ether and old airplane glue.

The label and Ministry of Rum website say there is no coloring added to this rum which begins with the same rum stock as the Black (above) and Gold (see review) pot still rums. Then aged 18 months in barrels formerly used for Hamilton’s St. Lucian rum, finally being married for 6 months with a 1-year aged light pot still rum.

Flavor: A watery sort of dryness that fills your mouth with the funk of spoiled grape, way over-ripe pineapple, and lychee fruit. This might be the most awful funk I’ve ever tasted. Undoubtedly there are some rum aficionados who will relish this, but I’m not one of them. The finish is short and dry but not bitter. There is no dark fruit here, nor coffee or tobacco flavors, nor caramel, molasses, or brown sugar. The over-ripe bright fruit funk dominates everything except the alcohol which is smoothed by the fruits. Possibly the aging in barrels used previously for Hamilton’s St. Lucian, among the funkiest rums I’ve had (see review) explains this strange and unfamiliar kind of funk but yikes, this is way over the top.

Texture: Thin, watery, not creamy. There is body here but it is all in the funk.

Perhaps my taste will evolve or the rum will evolve in the bottle. Right now, having had 3 glasses, I do not much like it at all.

Ruminations

"And a woman is only a woman but a good cigar is a smoke" Kipling. "The Betrothed"

Category: Rum Reviews