SC - Spirits Portfolio

HAMPDEN JAMAICA LIMITED AVAILABILITY

Hampden Estate is one of the last surviving distilleries that still uses discontinuous distillation to produce its rums; it currently has four operational pot stills. The oldest, a John Dore installed in 1960, can contain 2,000 gallons. Its impressive swan-like neck has earned it the nickname “the elephant.” This is pure, traditional Jamaican rum. 100% pot distilled. Open fermentation with native yeasts. No sugar, color nor flavor additives. Aged on site in Jamaica. Hampden Estate 5 Year 94PF / 750ML The rum has been aged for 5 years in Jamaica’s tropical climate, equivalent to almost 25 years of maturation in the European climate. The nose is voluptuous and intense, with notes of caramelized apple and sweet spices mixed with a delicate touch of smokiness. The mouth is very fascinating, smooth & dry at the same time (sugar free & additives free): it reveals pleasant notes of wood, tropical fruits and resin. Hampden Estate Great House Rum 2021 118PF / 750ML Put your hands in the air and step away from the vehicle. This is one hot pursuit that will chase you into the night, raising your adrenaline to unimaginable levels, heightening your senses and thrilling you to no end. If the movie Drive hadn’t been made yet, this would surely be the impetus for such a film. An astounding piece of work; dark, brooding, with glorious flashes of neon and synth wave providing context and balance. PROVIDENCE CARIBBEAN, HAITI Opened in 2018, Distillerie de Port-au-Prince is the newest rum distillery in the Caribbean. A collaboration between the Barbancourt-Linge family (of the famed Barbancourt rum dynasty) and La Maison & Velier, the fruit of this partnership is Providence rum, rediscovering methods and techniques used by the Barbancourt Distillery from 1870 to 1946. Providence Dunder & Syrup 114PF / 750ML Based on traditional methods: it is produced from syrup and Cristalline cane juice. The sugar cane comes from Michel Sajous, in Saint-Michel de l’Attalaye. Fermentation is carried out using selected yeasts and dunder from previous distillations, allowing for the development of a particular aromatic complexity. The must obtained after fermentation is distilled in two stages in a copper still, heated in a water bath, designed by the boilermaker Müller.

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