Tasting Notes for Foursquare Indelible - Exceptional Cask Selection
Nose: Dark chocolate, brown sugar, cola, toasted coconut, figs, tart cherries, and woody notes of vanilla and varnish.
Taste: Figs and raisins up front with some sweet-tart berries, dark chocolate ganache, a hint of cooked banana, and brown sugar.
Finish: Some spicy black pepper and a hint of coconut, lingering pleasantly before inviting you back for more.
From the original Zinfandel and Port barrel releases to the stellar Madeira-rich Sagacity, we've long loved Foursquare's softer releases that trade in some of the cask strength oomph for impeccable balance of blending and barrel finishing. With Indelible, the 18th release in the "Exceptional Cask Series", master distiller Richard Seale is returning to Zinfandel aging - the original version of which converted quite a few folks to the pleasures of a truly complex rum, and indeed left an indelible mark upon their palates.
As with all of Foursquare's regular releases, this is a blend of rums from their double-retort pot still and traditional twin-column coffey still. Additionally, this is a blend of two batches of those rums: One that aged solely in ex-bourbon barrels for 11 years, and another that first aged in ex-zinfandel casks for 5 years before being transfered to ex-bourbon for another 6. Wine barrel aging can be a very heavy-handed tool - but in Richard Seale's detail-obsessed hands, it seems to always work as a perfect supporting device to Foursquare's signature.
In some spirit categories there are distilleries which just stand out for excellence. Buffalo Trace for bourbons, Middleton for Irish whiskeys, to name but two examples. The equilvalent distillery in the rum world, for us anyway, is the Foursquare Distillery in Barbados. They simply do not make bad rum.
The FourSquare Distillery is owned by R.L Seale & Company, a fourth generation family business started in the 1926 and now run by Sir David Seale and his son Richard. After spending decades perfecting their techniques in blending rum, they finally started producing their own when they took over and refurbished an old abandoned Sugar Factory in 1995. Production started in 1996 and the awards have been flowing in ever since, including the International Spirits Challenge (ISC) Rum Producer of the Year four times, in 2016 through 2019 and the International Wine & Spirits Competition (IWSC) Rum Producer of the Year in 2016, 2018 and 2019.
Distilling operations are overseen by Richard Seale, who has developed a reputation for innovation and embracing new technologies. Surprisingly, despite the distillery being located in the middle of a sugar plantation, they need to import most of their molasses from neighbouring Guyana (the sugar cane factory was separated from the old plantation in the 1950's).
The rums produced at Foursquare are generally a blend of pot and column stills, and rums are blended both before and after aging. As is the norm, aging is usually done in ex-bourbon casks, but they have also use ex-sherry, madeira, port and zinfadel casks in smaller amounts. Casks are filled at 65-68% abv for greater wood extraction, which is rare as most rum producers fill casks above 70% and many approaching 80% abv. Absolutely no additives are ever added to Foursquare rums.
In a time when many producers take average rum and throw in some sugar or other additives to cover up flaws and fool the public into paying a premium (we won't mention names, but will always point out when additives have been introduced), Foursquare have taken a systematic approach to their distillation. Using the most modern equipment and techniques available, together with a strong focus on producing to the highest quality, ensures that the rum speak for itself. No additives required!
Producer Foursquare Distillery Style Single Blended Rum Age A minimum of 11 years Volume 70CL ABV 48%