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Tag Archives: rum

  • The Real Spirit of Christmas

    Christmas Eve at Oddbins is doing exactly what Christmas Eve should do at Oddbins. The Liverpool store is thronged beyond all known laws of physics, and a sweet-natured queue snakes from the counter to the back of the shop and round on itself to the front door. Who in their right mind would think this was a good time to get the tasting samples out?

    CW-Gin

    "Ello darli-er, good afternoon madam!" But of course. Hello, Crazy Chimp. "I see you're feasting your minces on our gins, I've got a lovely one here you'll enjoy. You're not driving, are you? Oh, good, there you are, Christopher Wren Gin from the City of London Distillery. Mmm, nice palate, liquorice and oranges going on there, very Christmassy. Handsome bottle too, looks just like St. Paul's Cathedral. So that's two masterpieces with Wren's name for the price of one! Tell you what, I'll let you enjoy it in peace while I go and pop one under the counter for you..." And he scuttles away on his knuckles, to charm somebody else.

    Crazy-Banner

    At the end of the counter, a whisky lover is being told things by a chimp who has a slight smell of old books and a charming aura of forgotten academia. "...and Masataka Taketsuru, who established the distillery in 1934," instructs Curious Chimp, "was the first Japanese person to study whisky-making at Glasgow University. His Nikka From The Barrel is decidedly high in alcohol - 51.4%! But rather than merely making it hot, the extra abv adds depth, weight and richness, don't you think? Orange peel, cedar, woody spice - true decadence and indulgence, 50cl of Christmas. And the packaging? So stylish. If Blue Note was a distillery instead of a jazz label, they'd have made things that looked like this. Give me a bottle of this and a Horace Silver CD and I'll happily come and make Christmas dinner for you. As long as it's nut roast!"

    Nikka

    In the corner of the room, a roguish chimp is telling a group of rum aficionados about the time he and his old chum Shifty had to flee to Venezuela in a borrowed Jaguar. Crafty Chimp is no stranger "...heh, heh, heh, and no sooner had she finished peeling my banana than in walks her brother - turns out he was the bloody ambassador!"

    Crafty-Banner

    "That's one diplomatic incident I won't be returning to in a hurry, I can tell you, but this Diplomatico Exclusiva rum really is something you can go back to without a forged passport. It has the kind of gravitas that could get a chap out of any scrape - brown sugar and liquorice underneath delicious dried fruit peel and toffee characters - and it rather lends itself to be taken neat. Drunk au naturel, so to speak. Which takes me back rather neatly to the ambassador's sister..."

    Exclusiva

    Wandering around the shop with an empty bottle of Brockman's Gin and a beautific smile is Loveable Chimp. He is trying to get people to smell his empty bottle, and though he hasn't quite got them in the palm of his hand, he isn't giving a monkey's. It's Christmas Eve and his family and friends are all in the one place, and they are in their element, helping to choose gifts and treats for his beloved regulars, and everybody is in the very best of heart and humour. He is surrounded by people and chimps who are giving a shit this Christmas, and this, he muses as his smile grows even wider, is the true spirit of the season.

    Brockmans

    Although, that Nikka whisky was pretty decent, it has to be said...

    Thanks to all of you for another extraordinary year. Merry Christmas! x

  • NATURAL BORN SPIRITS

    Nature, eh, not in any hurry, is it? Worth the wait, though, especially if there's a beautifully-crafted spirit at the end of it, and we have four of them on free tasting in all of our stores this weekend (July11/12). They've all waited patiently for Mother Nature (and the odd distilling genius) to tell them when they're just right, and meanwhile they've breathed deeply of the character of their surroundings, be that the salt and iodine of Scotland's northern coast or the sweetly embracing tropical warmth of Guyana.

    The spirits are described below and, so you don't just have to take our word for it, we've included some rave press reviews from around Oddbins' geographical spread, which are in no way fictional.

    Mike - Whisky Blog June 2015 - Glengoyne

    Glengoyne 10 Year Old, £34

    This enjoys the slowest distillation of all Scotch whiskies, with malt dried by air alone rather than peat fire. It prompted no less a response than this, from Merseyside drink doyenne Keith Haslet of the Greasby Flagpole: ‘Soft, with a peat-free subtlety and a spicy, green fruit quality that would push it into apple curry territory, if there were such a thing.’ Er, cheers, Keith.

    Old Pulteney 10 Year Old, £33

    From the village of Wick, right up at the top of mainland Scotland, comes this neatly priced single malt, intense yet approachable, with a delicious salty tang on the finish. Typing feverishly in the online organ The Twickenham Hipster, Peregrine Tashwax advises us: "You can just see it, a perfectly singed gourmet stoat burger, served on a seasoned malting shovel drizzled with Pashley chain lube. There'd be smoothness and there'd be saltiness, and they'd both be well matched by an eggcup of this bourbon-tinged, coastal-crafted beauty." Which is high praise indeed! Apparently.

    Mike - Whisky Blog June 2015 - El Dorado

    El Dorado 12 Year Old, £38

    Aged in ex-bourbon casks and made in three different stills, this Demerara Rum from Guyana is a classic example of El Dorado's smooth, mellow, sweet and utterly delicious style. It’s no surprise it is festooned with medals, then. Dave ‘Ebeneezer’ Claypole was quite beside himself in the Ladbroke Mango, to wit: "A dash of this feller, a spot of Bacardi, a couple of glugs of lime and pineapple, sling on a sprig of mint and a couple of the old Chuck Berries and trust me, my boy, you are in Zombie Heaven!" And we couldn't have put it better than that. Or even similar to it.

    Balblair 2003, £43

    Whisky-making has gone on at Balblair, on the Dornoch Firth, since 1790. Instead of ageing for a pre-defined length of time, Distillery Manager John MacDonald bottles the whiskies when he considers them to be ready, so they are labelled with the year in which they were laid down to age. Murdo McHammer, Head of Applied Dissolution in Edinburgh's Poleaxe University, wrote in the Bruntsfield Gallant: "Delicious! A lovely mixture of orange and apricot, offset with a little creamy toffee," adding "my idea of a good, rounded dinner!"

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