A DEAD TRADITION THAT STILL LIVES AMONG US [2/4]

BLACK TOT FINEST CARIBBEAN RUM

The sun can’t shine until it gets dark somewhere else. 

Unfortunately or fortunately, this is how we could describe the origin of Black Tot rum we have today. What was once a misfortune for sailors has turned into a fortune for connoisseurs 54 years later, thanks to the efforts of Elixir Distillers. A tradition that was extinguished, and then thanks to the rum, it was revived and remained unforgettable. Unlike other attempts to resurrect the storied rum tradition, Elixir Distillers has succeeded where others have faltered. But why have they managed to stand out (by now)?

Elixir Distillers achieved this by first securing the original Black Tot rum, grounding their creation in authenticity. Then as the second, they went beyond mere replication. With Black Tot Finest Caribbean, they offered a superior blend that elevated the original’s qualities while catering to contemporary tastes. This was crucial, given that the remaining stocks of the original Black Tot rum were sold at premium prices, setting high expectations for any follow-up product.

Third, they offered us quality. According to some unofficial rumors, the original Black Tot rum was a blend of four types of rum: Barbados, Guyana, Trinidad, and Jamaica. With the fact that allegedly the rum from Trinidad was not of such high quality, judging by the estimates of some rum experts, and that the exact age statement of the rums that were in the blend was not known. With the facts that allegedly the rum from Trinidad was not of such high quality, judging by the estimates of some rum experts, and that the exact age statement of the rums that were in the blend was not known. What Elixir offered us was an exact explanation of what is in the bottle.

40%: Guyana, aged 3-5 years Pot and Column blend

20%: Guyana, unaged Pot and Column blend

35%: Barbados, aged 5 years Pot and Column blend

5% Jamaica, aged 3 years Pot still only

NOSE

When you mention rum you get these notes on the nose in your head. If rum would have some standard notes for nosing, these notes would definitely be. Funky Jamaican bananas and orange kick, and the more the liquid is exposed to air, the more aromas are revealed from the glass. After the first punchy Jamaican kick, brown sugar, cloves and coffee come on the stage, without losing the first intensity. After a few swirls in the glass, alcohol vapors hit the nose hard again but they also reveal some rotten ananas notes and anis in the backgrounds.

As we said before it is a complex soul which is noticeable even before the first sip.

PALATE

Could the reason be the long exposure to air in the glass, or did the master blenders really manage to create this after two years and 28 different blends. After the Jamaican funky kick on the nose, on the palate was something different. Maybe we were prepared to something much more extreme than a fine dry semi sweet taste. Nice long burn, intensive just enough to say that we are dealing here with something that has its roots in Navy rums, but it is adopted for everyday people. For people who want to experience the Navy rums, but they are not ready “to sail” wild seas. Brown sugar, a hint of leather, lots of chocolate and coffee…One spectrum where everyone will find something for themselves, something they will like, as well as something they may not like, for example licorice. Somehow it is too intensive, but it is that style. 

ON ICE

When served on ice, the rum reveals more citrus and freshness on the nose. The palate retains most notes, except licorice and molasses, though the finish becomes less pronounced. This makes Black Tot Finest Caribbean ideal for sipping neat to enjoy its full spectrum of aromas.