The Scarlet Ibis is a rum I kept a distance from for quite awhile, but just recently became very good friends with. Originally produced for use at Death & Co. in New York, this rum is now in limited quantities across the country. Even in Oregon we got a special order approved for this steamroller of a rum that’s put out by Haus-Alpenz, Eric Seed’s little magical goodies factory.
The Scarlet Ibis is a custom blend of 3-5 year White Oak aged rums, copper-pot distilled from molasses in Trinidad by the Rum Distillers of Trinidad and Tobago, and bottled at 98 proof. The distillery, it appears, is now solely in the bulk rum business. I’ve never gotten a chance to try any of the Caroni rums, but will definitely keep an eye out, as, from what I’ve tasted and will review below, I seem to have a fondness for anything Trinidadian.
Appearance: The Color is a very pale hay, which becomes a light copper when in the bottle. It leaves a real sticky layer on the glass, and takes quite a while to bead. What this is indicative of, I’m still learning… either high alcohol or high sugar. I think I know the case in this instance.
Nosing: Straight after pouring, the nose is very rough, like a big funky fist to the face of ethanol and copper. It’s not unpleasant, it’s just extremely intense. Use your best open mouth, lightly breathing in with your nose technique on this one… or perhaps, as in Chemistry back in High School, you’re best to waft it towards your nose. This rum makes no means to hide its proof. Given about 10 minutes in the glass, it’ll start to calm down, and gives of some very light cane, and hints of orange flower petals, citrus, and just a touch of white soap.
Tasting: On the tip of the tongue, there are notes of lavender and honey, very herbal, sweet, and inviting. The millisecond it hits the back palate though, it starts wrestling with your tongue, telling off your palate’s mother, and in general becomes one helluva rough customer. The Sweet and floral tones become ten times more intense, allspice joins in the flavor mix, and a light gasoline-like vapor rises through the nose. This rum is loaded with copper pot still funk, and gives off some extremely intense flavor. The finishing flavors are a bit of coffee, a continuity of allspice, and of course, the ethanol. From what I’ve stated, this might not sound entirely pleasant, but I find myself reaching for this rum constantly when I’ve got a glass out. It’s definitely a thinker’s rum, confusing the senses and challenging the palate to find what flavors it’s putting out next, or just put out on the tip of your tongue a second ago.
On Mixing: Forget liqueurs and mixers, this sucker needs ropes to tie it down. Okay, okay, really, a daiquiri with a slightly higher proportion of sugar can tone it down quite a bit, allowing more of its natural character to come out without any of its harsher tones. But why tame such a beast? For fun, I decided to go with a FogCutter made with the Scarlet Ibis, Martin Miller’s Westbourne Strength Gin, and just a splash of BarSol Quebranta. This was not a smooth drink by any means, and neither was the night that followed it. I’m not sure who remembers that particular evening, but I do hope they can, in their hearts, forgive me for it. What can I say, when some of my best friends are in town hanging around, it can get a little rowdy.
Score: I’m not entirely sure what you may glean from the above review. I don’t seem to have sung its glowing praises, but the overall affect, with all its harshness, funk, and big flavors, is that I am in serious man love with this rum. The character is so full, so unique that the rum almost personifies itself in my mind, and I keep hoping I’ll see it again in the next bar I belly up to. Let’s just hope those limited quantities last just a little longer.
(5/5)
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I`m always interested in hearing what others have to say about this rum. I myself have a love-hate relashionship with it, thats due to its utter harshness and at the same time its there teasing you to try it one more time, in one more experimental drink. I keep my bottle in the back of my bar but i dont entirely forget it because of that. There`s actually another even more important reason why i keep it in the back, its to make me forget about it so i dont finish the only precious bottle i have.
For some unknown reason, I’ve kept my distance from this rum too. No longer! Sir Reynolds, you have convinced me to brave the might copper waters of this beast. Next I find it, I shall seize it like a righteous zealot.
Kept your distance? Rick are you insane?
This is a fantastic rum. It’s got a great funky quality to it that allows it to work perfectly in the rum drink of all rum drinks: the mai tai. Pair it with El Dorado 15 and see if you can stop yourself from drinking 10 of them.
not realy the scarlet ibis i was looing for…