Plantation Single Cask - Peru 2010
I have chosen this particular rum expression for multiple reasons. The first is clearly the most important; it is the most expressive and unique rum I have had to date. Rum has a near infinite number of processes, locales, cask choices, cane juice vs. molasses and distillation processes, altitudes and climates. These options can produce a multitude of flavors for all to enjoy. But….. THIS one really takes the top honor in my opinion.
The Plantation Distillery in Barbados (Owned by Maison Ferrand) ages and blends vintage rums in different countries i.e. , Aged in Barbados in Bourbon barrels for say, 8 years. The, the same barrels are shipped to Ars, France and receive secondary aging in used Pierre Ferrand Cognac barrels. That is but one example of how a rum can be a singular experience. So, a rose may be a rose, but a rum is not a rum , is not a rum, is not a rum.
There are at last rough count, over 9700 rums produced on earth at this moment. This may include sub-categories such as Cachaca, Aguardiente et al. If they were all the same we could get by with just one. Fortunately for me and the rest of the rum drinking world we have a panoply of choices to keeps us occupied for the next millennium.
The Plantation Peru 2010 - Pineau de Charentes are a limited releases of doubled-aged Haute Couture rums first aged in Bourbon casks in the tropics, then further aged in French Oak Ferrand casks in the southwest of France. Award winning Cellar Master Alexandre Gabriel (named World’s Best Rum Master Blender in 2012) raises each barrel individually using ancestral French ageing elevage techniques: While all Plantation rums are double aged, the Single Cask rums benefit from a further maturation in carefully selected beer, wine, or spirit casks, each matched to enhance the rum. Each Single Cask rum takes a unique path to greatness, and each bottle is personalized and numbered. Only a few bottles of these unique rum are bottled annually, making it a collectors envy.
The Peru 2010 was first fermented for 3-4 days from Peruvian molasses and them distilled at the Destilerias Unidas S.A. de Peru in both Pot Still and Column Still processes. In this state it is 90+% alcohol when it is first stored in the French Oak Bourbon barrels. Here it will sit for the first 7 years of its journey. After its initial aging it is shipped to the southwest of France, where it is then transferred to Pierre Ferrand Cognac cask for an additional year. Here is where things get interesting: Then, it is further Matured in Pineau de Charentes casks. I must admit, when I read the bottle for the first time I had to look up Pineau de Charentes. I had not heard of this particular aperitif.
Pineau des Charentes, (Pineau Charentais, or simply Pineau) is a regional aperitif of western France, made in the départements of Charente, Charente-Maritime, and (to a lesser extent) Dordogne. While popular within its region of production, it is less well known in other regions of France and somewhat uncommon abroad.
It is a fortified wine (mistelle or vin de liqueur), made from either fresh, unfermented grape juice or a blend of lightly fermented grape must, to which a Cognac eau-de-vie is added and then matured.
History
According to legend, during the harvest of 1589, a winemaker accidentally added grape must into a barrel that he believed was empty but in fact contained eau de vie. The mixture was duly returned to the cellars for fermentation. A few years later, the barrel was retrieved and was found to contain the drink that is now associated with the region of Charente. In 1921, a winemaker from Burie (Charente-Maritime), Emile Daud and P&C, commercialised the drink.
White pineau
The dominant white variety of pineau is made using the grapes Ugni blanc, Folle blanche and Colombard, with occasional Sémillon, Sauvignon blanc and Montils. The mixture is aged for at least 18 months, including a minimum of 8 months in oak barrels.[1] It is typically two years old when bottled.
The resulting drink is between 16 and 22% ABV (but in commercial practice nearly always 17%) and is traditionally a deep gold in color, but colors and qualities vary from vineyard to vineyard, depending on the lie of the land, the soil composition and the grape used. The taste is predominantly sweet, but is balanced by both acidity and the increased level of alcohol.
Finer varieties are aged for over 5 years in barrel, and often for several decades. After 5 years, it is called vieux pineau, and if barrel aged for more than 10 years, très vieux pineau. Très vieux pineau is more of a rarity, given its more stringent quality and maturation standards. Normandin-Mercier is a Cognac house known for producing a fine, long-lived example of très vieux pineau. Before these age designations can be used on the label, an examining commission must certify both the duration of aging and the finished product.
Red Pineau
The red and rosé varieties, very popular locally, are made from the grapes Cabernet Franc, Cabernet Sauvignon, and Merlot, and are aged for at least 14 months, including a minimum of 8 months in oak barrels. The finished drink is again between 16 and 22% ABV (usually 17%) and varies between a deep mahogany brown colour and a very dark pink.
Result
The outcome is a truly sublime rum expression. The nose has a slight tannic character at first, Sultanas and oak then molasses and orange. Next, a smoky profile with tropical fruits, dried banana, pineapple and kiwi. The palate is rich and woody with a spicy cloves and ginger and fruity, buttery notes of peach pie. A hint of refreshing peppermint.
I have enjoyed getting to know about and enjoying this rum. While I do not expect to arrive at this taste again, that is entirely the point! Cheers! -Jan Rishoi
