The name of St Aubin`s Reserve rums has been inspired by their oldest sugar cane field of the Saint Aubin plantation which produces a reddish sugarcane variety with distinctive flavours. The juice from the red cane is distilled in their copper column still and thus produces a lighter more delicate rum than the artisanal range of Saint Aubin 1819.
I find the difference between the Reserve rums and the artisanal rums to be huge. The Reserve rums are much more light and delicate with just a hint of that aromatic herbal grassiness you find typical in rhum agricole, while the artisanal 1819 range of rums are much more strong in flavor.
St Aubin Reserve White Rum
The nose is as expected very light, almost extremely light, there´s a very slight hint of sugarcane juice. The taste is very mild, aromatic and has a sparkling brilliance to it. It`s pleasant and easy to sip! I would describe the flavor as “light sugarcane juice”
St Aubin Reserve Rum Spiced
This is different…in the nose you get whiffs of orange peel and what i think it´s a hint of gingerbread cake. In the mouth the orange peel is there very strong with cinnamon and that hint of gingerbread as was in the nose. It`s a different spiced rum since it´s made with an agricole rum. I cannot detect much of the agricole grassy notes though.
Would be good in holiday drinks! but it can also be sipped with ice. I used a little bit of it in my Spiced Pago Pago and a small amount of this mixed with their white rum added a bit of spice to the drink.
St Aubin Reserve Rum Vanilla
I had to just compare this vanilla rum with the 1819 Artisanal vanilla rum. Starting with the nose, it`s very very light….just a whiff of vanilla and light caramel, fruity rather than spicy. In the mouth it becomes stronger but this one is much more light and delicate than it´s 1819 cousin and the grassy agricole flavors are toned down.
While the other one has an decidedly earthy character with strong notes of both vanilla, wood and grassiness this one is more fruity with caramel notes and just a slight hint of vanilla. It`s balanced and pleasant and can be used in a variety of cocktails or be enjoyed neat. Remember this rum is made with vanilla beans from their own plantation!
SPICED PAGO PAGO
6-7 chunks of fresh pineapple, muddled
0.5 oz (15 ml) fresh lime juice
0.5 oz (15 ml) green Chartreuse
0.25 oz (7.5 ml) Creme de Cacao
1 oz (30 ml) St Aubin Reserve White Rum
0.5 oz (15 ml) St Aubin Reserve Rum Vanilla
0.5 oz (15 ml) St Aubin Reserve Rum Spiced
Muddle the pineapple chunks in a shaker and add the rest of ingredients and shake with ice. Double strain into a tiki glass (or other fancy glass) filled with very cold cracked ice.
Garnish with pineapple slice, speared maraschino cherry and pineapple or other tropical leaf.
It´s a light and refreshing drink with herbal aromatics added from the Green Chartreuse.
If you would like this drink may also benefit from a float of overproof rum! (such as Lost Spirits 151 Cuban Inspired Rum which would go great with the St Aubin rums in this particular drink)
Overall i think St Aubin makes pleasant and flavorful rums, also they are very versatile, they greet you with some bright Mauritian sunshine! they make good quality rums. I also like the little square shaped bottles!
The Lost Spirits Distillery have made a new geeky rum and this time it`s a 62 % ABV monster with espresso coffee and sarsaparilla notes…
I read Cocktailwonk`s post earlier on this rum where I read the flavor description by Bryan – “chocolate-dipped plums rolled in espresso powder.” That made my mouth water…. Now having tried it for myself i find that the description is quite on point.
This rum caught me by total surprise too… since I was expecting the Cuban Inspired Anejo Blanco rum to be launched and instead they launch this. It´s a collaboration with Bounty Hunter Wine and Spirits in a very small batch – 225 bottles – and only sold at the Bounty Hunter thus only being available to people in the US and during a short time. It does have a different price tag than the other Lost Spirit rums, (a whopping $100 instead of $45) due to the tiny production.
I see this rum as an indication of what`s to come because they are continuously developing their rums, experimenting with ways to improve them and reach new levels and what they are doing is just total geekery. I wouldn`t be surprised if they come out with a couple more of these type of small batch rumsand I`m curious to see where they will be going.
The dark coffee notes are subtle but noticeable. There`s also hints of wood, sarsaparilla and vanilla in it. I like the fact that it`s made without any color or flavor additives, no extra sugar in this rum, just baking grade molasses, water and yeast culture.
The nose to me is tropical fruit, citrus peel and spices and in the mouth you get an initial burn, the rum packs a 62% punch after all, then mature tropical fruit notes, sugarcane, wood, sarsaparilla, dark plums and a hint of coffee.
As a strong flavorful rum it`s perfect for Tiki drinks…. just like the others they have made.
Also the label made by Bryan is truly stunning, and like the previous labels – really detailed and artistic, reflecting the flavor profile of the rum.
LOST SPIRIT RUMS
There`s the Navy style with it`s rough smokiness, the Polynesian Inspired with it´s fruity pineapple notes and then the Grand Lady, the 151 Cuban which also had pineapple notes and rich vanilla. I personally find it to be very easy to sip… and that makes it a dangerous rum. I would suggest use 1 oz of it and 1 oz of another in a daiquiri for example and yeah occasionally go all 151 in and supercharge that lovely daiquiri bec they really gets good…
There was a post recently on the Tiki Central where the Lost Spirits rums were discussed and Bryan chimed in with an explanation about these rums and what he had in mind when creating them, a good read in my opinion and so therefore I forward it here for those who are interested:
To chime in and offer my own answer (which is actually a lot less important than yours). Most rum companies have been around for a long time. They don’t inherently create new products. They continue to make what they have always made and what their customers expect from them. There is nothing wrong with this. In fact when you have 100 employees to feed it’s essential to your survival and your community.
However, as a tiny new company (three people total) we have no such history. This freedom allows us to be super creative. Our engineering capability also lets us (to some extent) make what we can dream up. In fact we actually make the labels before we design the rum that goes in the bottle.
This was inspired by watching pirates of the Caribbean over and over again while asking ourselves the question: what would that rum in the movie taste like if it were a real thing. We engineered this one to have a significant wood smoke note to evoke the cannon fire and gun smoke with a tar esque quality reminiscent of wooden ships. Sort of an islay whiskey meets rum idea while still staying pretty close to classic navy rum.
Geeky summary: Phenolic & estery navy rum with the biggest semi-volatile (finish) profile in the industry – woot woot
Here we asked the question, if Tiki was an actual place what would the rum taste like? We tried to make the chemical profile of the rum as close to that of a pineapple as possible. Tricky because we make rum not pineapples so it kept wanting to taste like rum not a pineapple.
Geeky summary: Heavy pot still rum with a big mid palette of carboxylic esters (fruity flavors) and minimal phenolic & semi-volatile influence. Designed to float on Tiki drinks.
Here my dad was reminiscing about how good rum was when he was young (he is very old). So we wondered what the legendary cuban rum of 100 years ago was like. Since I don’t own any of that – I just let my imagination go. The idea here was to do a high rectification (read Spanish style rum) but in a pot still like they would have a LONG time ago. Then we designed the oak component to punch up the vanilla and accentuate the butterscotch notes of the white rum.
Geeky summary: Lighter base rum with a massive vanilla profile created from careful phenol management in the oak.
This one was a personal challenge. The commissioning party wanted a rum that could command the high price tag. For me this was the hardest project to date, because it meant it had to stand against my favorite rums (which are old).
So for this one I actually used a prototype of a set of new techniques that I have been working on in the shop for a long time. I actually had to file patents before I could sell the bottles or give the buyers samples. It was very kind of them to put that kind of faith in me.
Think of this one as a sneak preview of whats to come.
Geeky summary: Holy &@%t
Also here´s a link to a post by Cocktailwonk if you`re into the more technical details about this rum and I think it´s necessary to understand how this rum is made, so here is a link and one other to earlier posts and one new because this is not a rum made the conventional way, it´s just simply different and even though I`ve had no problems sipping their rums I do prefer to mix with them.
I made my version of two Tiki drinks with it which turned out really good:
Magic of the Lost Spell
This is a drink obviously (if you`re into Tiki) inspired by the Black Magic and the Dark Magic drinks…the Dark Magic created by Colonel Tiki in 2010 was in turn inspired by by Jeff Berry’s Kiliki Cooler, which was inspired by the Mai Kai`s Black Magic.
1 oz fresh lime juice
1 oz unsweetened pineapple juice
¼ oz dark muscovado syrup
¼ oz Passion Fruit Syrup
½ oz strong coffee like Kona, Blue Mountain or a Louisiana coffee like the Community Coffee dark roast (what i`m using)
2 oz Lost Spirits Colonial American Inspired Rum
1 dash Angostura bitters
8 drops (1/8th oz) Herbsaint
Blend ingredients with 8oz ice and pour into a crushed ice filled snifter and garnish with tropical orchids and leaves and 3 speared maraschino cherries.
As this rum is hard to get and if you can`t find it, sub with the Lost Spirits Navy style rum. The taste of the drink Ii found to be spicy and strong and “Tiki” as in a dark mysterious Tiki bar.
Let`s escape! lower the lights and set that drink on fire…..
The next drink is my version of the Jet Pilot (Sippin`Safari) which was inspired by Don the beachcomber`s “Test Pilot” which was created during the mid century “golden age” of exotic drinks. There has been a number of drinks evolving from the original Test Pilot, like the Space Pilot, Astronaut, the Ace pilot and the Auto pilot 🙂
With this Lost Spirits rum here it becomes the Lost Pilot!
The big difference from the Jet and Test Pilots is that while they use multiple rums this uses only the Colonial and the reason I only use one rum in this drink is that I wanted to see how this bold flavorful rum would do all by itself in this drink.
Since I haven`t yet experimented with blending it with other rums I cannot say if that would make a tastier drink – and I certainly don`t try to duplicate the Mai Kai version (which btw contains four rums and some other things) and of course using several rums brings more depth but I do think that the rum is doing really well and that this version is tasty.
1/2oz fresh lime juice
1/2oz grapefruit juice (yellow)
1/2oz cinnamon syrup
2 oz Lost Spirits Colonial American Inspired Rum
1 dash Angostura bitters
6 drops Herbsaint or Pernod
4oz crushed ice
Throw everything into the blender, ice last. Flash-blend for less than 5 seconds. Pour into a glass or tiki mug filled with crushed ice. Garnish with a tropical orchid and leaf.
This is another strong and spicy tiki drink to help you escape into the eternal bliss of tropical fantasy island….
I wish there was more made of the Colonial American Inspired Rum. I like the full flavor, the in your face punch and the potent strength, coffee notes and all and wish it was more widely available. I count myself very lucky to have a bottle. If you happen to live in the US and can order from the Bounty Hunters Wine and Spirits you have a chance to get a bottle before they gone, only 225 bottles were made.
Flavorful, strong, and quite a different animal, and so well suited for the type of drinks I love the most… this is all about big, bold flavours.