Skip to main content

Gold of Mauritius Rum - the review

I am not often reviewing spirits here. I don't want to endorse products, which aren't worth it - but to "trash" them, doesn't make a lot of friends...

This makes me feel guilty, when I get samples of friends and acquaintances - which like to know my view.

Ulric is one of my friends I made in Dubai (in fact he is not longer living here). For quite some time he worked as consultant and brand manager (and similar) for some liquor brands. And while we don't always share the same views, we do have a lot of respect for each other.

His latest "baby" is Gold of Mauritius. And when he told me about it, I was pretty skeptical. I received before some souvenirs of Mauritius rum, and to say, that it was not particularly good, doesn't really reflect my honest opinion. Let's say it straight forward: the rums didn't really deserved the designation rum - but rather should be called something like aguadiente.

So - when I found the sample bottle of Gold of Mauritius today on my table, I was a bit... afraid.
I opened the box (which is a really nice liquor box - but this isn't really something unusual), and found above pretty bottle in it.
Actually, the company pretty much nailed it, because it looks really professional, without being too commercial, and it is pretty, without being kitsch.

Ulric before told me, that "they" actually don't distill themselves, but buying good distillates and oak ageing and finishing the rum.
Gold of Mauritius call itself a dark rum; and I am pretty thankful for this - as it is just more honest (we all know, that dark rums oppose to aged rums are coloured with molasses and/or caramel).

Nose: smells like Nocino (black walnut liqueur), sweet, loads of (wal)nuts... some well integrated spice. There is a distinctive but not heavy molasses note lingering. There are also (at the second or third sniff) some fragrant yellow fruits coming through - apricots & mirabelle plums?

Taste: Sweet to begin with, and the nuts get after breathing directly through your nostrils. The nuttiness is not as dominating as in the nose, but still quite persistent. There is an "young rum" quality underlying, which makes it quite an unique experience.

Finish: The rum has a medium finish... there are still nocino aromas, but also some hints of crude "ethanol"- but not in a bad way.

My verdict:
This is really hard to say, because I don't really know the price point. Even though I guess, it is not made for the purpose, it can be a decent sipper. I miss a bit, deeper and more serious notes... a look into the internet reveals, that it is in the same tier than El Dorado 15 years old Special Reserve. Even though El Dorado adds a lot of sugar to their rums, the El Dorado just seems to be more refined and sophisticated.
Unfortunately Gold of Mauritius has only 40% abv. - yes I know, that this is common - but for a good mixing rum, I would appreciate a slightly higher alcohol strength.

Cocktails come (maybe) later - but overall Gold of Mauritius Dark Rum is an adequate and interesting option. It definitely has its own character - compared to most rums it fares good & solid - if compared to other rums of Mauritius, it is a star!






Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re