Tasting Notes for Hampden Estate Pagos
Nose: Refined and typical of Jamaican rums, the nose reveals luscious notes of apricot chocolate, mango and passion fruit, complemented by more empyreumatic notes of wax and Russian cooking.
Taste: The palate is racy and well balanced. It offers aromas that oscillate between spicy notes with cloves and star anise and super greedy pastry notes reminiscent of rum baba and chocolate éclairs.
Finish: Balanced, the finish offers a nice persistence. A mix of coconut, citrus, apricot, quince jelly and surprising woody and spicy notes.
The Pagos from the legendary Jamaican distillery Hampden was produced in collaboration with the equally famous Lustau distillery, known for its excellent Pedro Jimenez.
This is the only one of the distillery's releases that is aged exclusively in sherry casks. Hampden wanted to produce this edition in prestigious Oloroso and Pedro Ximenez casks, so who better to partner with than the famous Spanish bodega Lustau? Known for its unique wines that continue to make Andalusian wines proud and famous, Lustau was the perfect partner to accompany Hampden in its quest for a new kind of ageing.
Like some of the greatest whiskies, which benefit from being aged in ex-sherry casks, Pagos has embraced the winey notes of the Sherry to develop an unprecedented aromatic profile. In order to maintain this aromatic synergy, Pagos has been bottled at 52%, making it a perfect blend for rum lovers and fans of single malt sherry casks.
Hampden is an old-line Jamaican rum distillery which has been in continuous production since 1753, and is by far the most unchanged from how it looked and operated hundreds of years ago. It produces the funkiest, highest ester rum of any Jamaican distillery, the direct result of a fermentation process that is unique, and impossible to replicate anywhere else. 250 years of fermentation in the same room have built up a unique microbiota of fungus and yeast which populate a mystery fluid residing in brick-lined pits set into the ground, and start fermenting. This process takes a variable amount of time from batch to batch and can last up to several weeks, with the antique fermentation room and ancient equipment monitored by the most high tech devices available to ensure that its fermented molasses is only moved to the still house when it is just right.
Hampden has four pot stills from three continents: Two Forsyths from Scotland, a Vendome from Kentucky, and the last from T&T Engineering in South Africa and is one of only 2 Jamaican distilleries which are pot still only. Maturation is done on site, and the ageing rooms are in an adjoining building, along with the large “pool” where they produce the pure sugar cane vinegar which, added at the fermentation stage, gives Hampden rum its unique and unmistakable aromatic bouquet.
Producer Hampden Estate Distillery Style Single Pot Still Rum Age No Age Statement Volume 70CL ABV 52%