{"id":8066,"date":"2019-09-16T08:51:16","date_gmt":"2019-09-16T06:51:16","guid":{"rendered":"http:\/\/leblogaroger.eu\/?p=8066"},"modified":"2019-09-16T22:00:38","modified_gmt":"2019-09-16T20:00:38","slug":"hampden-1983-1989-2","status":"publish","type":"post","link":"https:\/\/leblogaroger.eu\/index.php\/2019\/09\/16\/hampden-1983-1989-2\/","title":{"rendered":"Hampden 1983-1989"},"content":{"rendered":"\n<p class=\"has-drop-cap wp-block-paragraph\">In my article about a 35-year-old <a rel=\"noreferrer noopener\" aria-label=\"Hampden (s\u2019ouvre dans un nouvel onglet)\" href=\"http:\/\/leblogaroger.eu\/index.php\/2019\/07\/25\/hampden-1982-1983\/\" target=\"_blank\">Hampden<\/a>, I concluded with the fact that the longer these spirits were old, the better they were &#8230; In fact, for me, only the time was able to tame these eccentric rums and make them accessible to taste. Whether in Europe or elsewhere.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So, when I saw some sample photos of <strong>Hampden 1983<\/strong> and <strong>Hampden 1989<\/strong> from <strong>Plantation<\/strong>, I was very curious to know more.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">First surprise, their very dark <strong>color <\/strong>&#8230; So, first <s>suspicion <\/s>interrogation, these juices would have been \u00ab\u00a0sauc\u00e9s\u00a0\u00bb as it can happen from time to time?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Formal response from a plantation staff, <strong>no<\/strong>, it just comes from aging in Jamaica &#8230;. in Jamaica ??? 34 years old ??<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Second question, Hampden doesn&rsquo;t have so old stock in their warehouses, and so it is for the least astonishing as an announcement &#8230;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In fact, it&rsquo;s quite simple and the answer lies in the fact that these barrels were stored at <strong>Wray And Nephew<\/strong>  (little scoop for the blog&rsquo;s Facebook page) who buys barrels from all over the island in order to make its blends &#8230; This distillery being part of a large group, barrels that did not interest his cellar master were therefore put on sale, including these.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here is the story &#8230; In any case, it is very nice for the fans of rums, because having the opportunity to taste such old rums aged more than 3 decades in the <strong>tropics<\/strong>, it is clearly not all the days that it happens!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So, this note is to be taken for what it is, a note on a product not <strong>marketed <\/strong>and whose plantation doesn&rsquo;t know yet what to do with &#8230; this version is raw formwork, directly withdrawn barrel of cognac in which the liquid is located for the time being.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Hampden 1983<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Here is the data sheet and comments provided by Plantation:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>34 <\/strong>years in Bourbon casks + 1 year in barrels of Cognac.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Volatiles<\/strong>: 3259 g \/ hL AP Higher alcohols: 2204 g \/ hL AP Esters: 818 g \/ hL AP<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Obscuration <\/strong>(actual degree &#8211; apparent degree (difference due to the extraction of only wood)): only 0.49<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Color<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Dark, tends to <strong>black <\/strong>&#8230; it&rsquo;s really amazing<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Nose<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">It goes a bit in all directions with a big dominance on the <strong>wood<\/strong>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">There is a jumble of <strong>mokatine<\/strong>, <strong>red fruit<\/strong> and its acidity, <strong>banana<\/strong>, <strong>olive <\/strong>oil, hazelnut and dark <strong>chocolate<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With time, a side under wood appears with aromas of <strong>mushrooms<\/strong>, bark of wood, moss, dead leaves among others.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quite surprisingly, it clearly smells of <strong>burnt<\/strong>, <strong>rubber<\/strong>, old <strong>tires <\/strong>that have been in the sun for a long time (yes, I love sniffing tires in the market car parks).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The English sauce, <strong>soy <\/strong>with a salty and rich side as well as <strong>balsamic vinegar<\/strong> is also in the game.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The alcohol is rather discreet for the more than 70% announced &#8230;<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Palate<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Reche, <strong>astringent <\/strong>with a huge woody that directly fill the mouth &#8230; it&rsquo;s very <strong>hard<\/strong>, <strong>rough<\/strong> and not very sexy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is still very <strong>smoky<\/strong>, <strong>burnt<\/strong>, <strong>caramelized<\/strong>, <strong>roasted<\/strong>, <strong>rubberized <\/strong>&#8230; to believe that the barrel has been lavishly brushed with a kind of burnt caramel or other.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The red fruits stay and bring lightness, bitter dark <strong>chocolate <\/strong>is really present as well as <strong>pineapple <\/strong>and <strong>olive<\/strong>. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The alcohol is present of course, it is not terribly balanced but it remains raw from rough without work on for the moment.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Price<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Not marketed <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Conclusion<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Rude <\/strong>is the word &#8230; it&rsquo;s very interesting, but we are clearly on a product, that for me, is not marketable in the state. For the moment it is red fruit juice (roughly) and too much alcohol &#8230;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The thing is that I don&rsquo;t understand why to put it back again, as if it was not enough wooded \ud83d\ude42<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So, we&rsquo;ll see what they will do with it but I am curious to see the result. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">By cons, <strong>Hampden <\/strong>?? I do not recognize the distillery  &#8230; my \u00ab\u00a0bad evening companions\u00a0\u00bb will have remained on a demerara side with rubber aside &#8230; on my side I find a Jamaican aspect, but not too much Hampden in fact.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Note<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">wtf\/100<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"http:\/\/leblogaroger.eu\/wp-content\/uploads\/2019\/09\/IMG_20190915_161252567.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"614\" height=\"820\" src=\"http:\/\/leblogaroger.eu\/wp-content\/uploads\/2019\/09\/IMG_20190915_161252567.jpg\" alt=\"\" class=\"wp-image-8053\" srcset=\"https:\/\/leblogaroger.eu\/wp-content\/uploads\/2019\/09\/IMG_20190915_161252567.jpg 614w, https:\/\/leblogaroger.eu\/wp-content\/uploads\/2019\/09\/IMG_20190915_161252567-480x640.jpg 480w, https:\/\/leblogaroger.eu\/wp-content\/uploads\/2019\/09\/IMG_20190915_161252567-595x795.jpg 595w\" sizes=\"auto, (max-width: 614px) 100vw, 614px\" \/><\/a><figcaption>black as time&#8230; as said Candlemass<\/figcaption><\/figure>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Hampden 1989<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Here is the data sheet and comments provided by Plantation:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>28 <\/strong>years in barrels of Bourbon + 1 year in barrels of Cognac.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Volatiles<\/strong>: 3259 g \/ hL AP Higher alcohols: 2204 g \/ hL AP Esters: 818 g \/ hL AP  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Obscuration<\/strong>: 0.73. The value is low and is valid for the extraction of wood only, and for this one has outright deposits of burnt wood in suspension in the rum (then greatly influences the density). We can therefore consider that 0.7 is the max that can give the barrel alone (Bourbon American oak, in tropical conditions, which could be different with other wood and other climate). Indeed, 35 years of aging, we rarely see more. Beyond 0.7, we can therefore consider that there is either addition of caramel or sugar (or addition of much less natural things such as glycerol, if we do not detect sugar analysis &#8230;)<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Color<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Slightly lighter than 1983 but still as impressive of <strong>darkness<\/strong>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Nose<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">The traces of red fruits are much less present and the <strong>wood <\/strong>takes almost all the space.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ashes<\/strong>, <strong>smoke<\/strong>, <strong>wood<\/strong>, big <strong>bitter dark chocolate<\/strong> are the first aromas that arrive and cover almost everything.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Adding a taste of water, a very <strong>whisky <\/strong>aspect in <strong>sherry <\/strong>casks is present &#8230; it&rsquo;s really amazing!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>ristretto coffee<\/strong> is once again there and a good package of <strong>spices <\/strong>&#8230; again, I can not find too much Hampden even if Jamaica is present.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Palate<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Much more pungent than the &rsquo;83, the alcohol seems much less integrated and all is not very sexy in the mouth.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once again, the <strong>wood<\/strong>, the <strong>burnt<\/strong>, the <strong>ashes <\/strong>and a very \u00ab\u00a0under wood\u00a0\u00bb side are in the game.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The final is interminable, on a very big bitterness &#8230; my last word for this 1989 was:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> \u00ab\u00a0<strong><em>It&rsquo;s very long but not very good<\/em><\/strong>\u00a0\u00bb &#8230; which is sad actually, I prefer the opposite \ud83d\ude42 <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Price<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Not marketed<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Conclusion<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">What to say, this 1989 is really too much <strong>wooded <\/strong>compared to his oldest brother of 1983 &#8230; the <strong>bitterness <\/strong>of an old piece of wood of marsh is too present and not sexy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As heard during another tasting by a friend, \u00ab\u00a0<em>It feels like sucking a pallet of wood &#8230; a big fat euro pallet actually<\/em>\u00ab\u00a0, I think this quote clearly stands here \ud83d\ude42<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Note<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">wtf\/100<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Conclusion<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Well, I&rsquo;m not very kind but it is products not yet marketed and whose bottler does not know yet what he will do &#8230; it is a<strong> hyper-woody<\/strong> rum and very high in alcohol &#8230; I imagine that a big aeration and a well done reduction should make everything much more pleasant.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In any case, I warmly thank my contact who will have allowed me to taste these <strong>two historical oddities<\/strong> &#8230; it remains something unique to be able to so plunge into so old bottlings !<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Huge thanks<\/strong> to you, I&rsquo;ll share what I have left of these two samples to follow the chain started at Wray and Newphew.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In my article about a 35-year-old Hampden, I concluded with the fact that the longer these spirits were old, the better they were &#8230; In fact, for me, only the time was able to tame these eccentric rums and make them accessible to taste. Whether in Europe or elsewhere. So, <a href=\"https:\/\/leblogaroger.eu\/index.php\/2019\/09\/16\/hampden-1983-1989-2\/\" class=\"btn btn-link continue-link\">Voir plus&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":8051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[1571],"tags":[],"class_list":["post-8066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rum"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hampden 1983-1989 -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/leblogaroger.eu\/index.php\/2019\/09\/16\/hampden-1983-1989-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hampden 1983-1989 -\" \/>\n<meta property=\"og:description\" content=\"In my article about a 35-year-old Hampden, I concluded with the fact that the longer these spirits were old, the better they were &#8230; In fact, for me, only the time was able to tame these eccentric rums and make them accessible to taste. 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