The Auditor

Review #1361; Rum #664 This rum was distilled at Worthy Park, but not form their usual molasses base. This is a 100% fresh pressed cane juice rum from the cane grown on the Worthy Park estate. The cane juice then went through Worthy Parks long fermentation to create the Worthy Park Extra mark WPE, which […]

This sample was provided to me by a producer, distributor, or some other industry source free-of-charge. No compensation, outside of the sample, was received and there were no strings attached. Review #1360; Rum #663 This rum comes from Robyn Smith, a chemical engineer and distiller who has channeled her prior experience and passion into rum

Review #1359; Rum #662 This sample was provided to me by a producer, distributor, or some other industry source free-of-charge. No compensation, outside of the sample, was received and there were no strings attached. This bottle comes from Distillerie de Port-au-Prince in conjunction with La Maison and Velier. . Providence is produced from sugar cane

Review #1358; Rum #661 This rum was distilled from molasses at a distillery in Fiji (I’d guess SPD) in 2004 on a pot still. It in aged in American Oak until 2016 where it was put into ex-rum casks in Europe before being bottled at cask strength with no additives in 2023. Distillery: Unknown Fiji Distillery

Review #1357; Rum #660 This rum comes to us from Nobilis, a Danish independent bottler. This rum was distilled from molasses at Diamond distillery in June of 1997 on the Blair Column still, producing the SWR Marque, which uses the same process that was originally used at the now closed Skeldon distillery. It aged for

Review #1356; Rum #659 Here we have a bottle of rum from independent bottlers Bedford Park, a new player on the independent bottler market. This Foursquare rum was distilled from molasses on Barbados, and aged for 14 years in a once used bourbon cask before being aged for another 3 years in a once used

Review #1355; Rum #658 Here we have a rum bottle by Planteray / Plantation / Ferrand, that lover of Ferrand cask finished in France to add terroir. This rum was distilled from molasses at Beenleigh Australia, it aged for 13 years in bourbon casks in Tropical conditions before undergoing a year of finishing in Ferrand

Review #1354; Rum #657 This sample was provided to me by a producer, distributor, or some other industry source free-of-charge. No compensation, outside of the sample, was received and there were no strings attached. This rum was distilled at a distillery in Venezuela from molasses, distilled on a column still, then aged for 20 years

Review #1353; Rum #656 Here we have a rum distilled from molasses at the Renaissance distillery in Taiwan. This molasses fermented for 15 days and was distilled on a pot still before ageing in a PX cask in Taiwan for 5 years and being bottled at cask strength with no additives. Distillery: Renaissance Bottler: Renaissance Region: Taiwan Still: Pot

Review #1352; Rum #655 Inspired a bit by Lance over at the Lone Caner putting this bottle on his key rums of the world list, I decided to pull it off my shelf and give it a proper review. What we have here is a rum made at Destileria Serralles on the island of Puerto