Mad Monkey ‘Ubhal Bakte’ Batch 3

Description

Behold an exceptional non-rum (read below) from not only South Australia’s first dedicated Rum Distillery but also members of The Rum Tribe!

We are blessed to have more than a few members of The Tribe who are actively involved in the Australian Rum industry. This month we’re super excited to offer a “rum” produced by two of our very own members! Scott McCarthy and Alec McDowall who own and run Mad Monkey Distilling – South Australia’s first dedicated Rum Distillery. That’s right – in a state replete with wineries, gin distilleries and whisky makers – Mad Monkey is the first to boldly wave the rum flag.

Now just to be clear – Mad Monkey hasn’t been distilling long enough yet to be able to offer a ‘Rum’. In Australia, rum must be aged in wood for a minimum of 2 years to earn the title ‘Rum’. Mind you as soon as you take it to just about any other country in the world – it can legally be called a Rum. So if this months optional extra is not, technically, a Rum – what is it?

Well, I guess it technically should be called an infused neutral cane spirit. It’s made from the 2-stage distillation of a fermented raw sugar wash – which has various ingredients vapour infused during the second distillation (Cinnamon, Cloves, Orange and Ginger), then some more ingredients (Apple and hazelnut) steeped in the spirit for two weeks after distillation. The final Apple and Hazelnut steep is what gives the Ubhal Bakte it’s brown hue – remember, this has never seen the inside of a wooden barrel.

The result is a spirit that is great on ice, but also shines in any cocktail bar!

Sadly, the boys at Mad Monkey have had to suspend their Rum Tribe membership for the last couple of months because they are throwing every single cent they have into the HUGE hump that is starting up a Distillery. They only opened to the public last month! And their tasting room is pure Tiki bliss.

So we thought – what is any Tribe good for if not for looking after our own. And so we are – in the way that counts – we’re buying and drinking our Tribe members product! VIVA LA MAD MONKEY!! VIVA LA RUMTRIBE!!

Whilst we await the clock to count down into 2022 when the first of Mad Monkey’s barrel aged rums will be ready, please support a couple of fellow Tribe members as they get a quality interim product out to market while they wait for their funky dreams to come of age!

There is some super interesting stuff going on down in Adelaide at the Mad Monkey HQ (did someone say dunder pit!?!) – and we can’t wait to see what happens down the track when things start turning ‘of age’ at Mad Monkey. This won’t be the last time the Rum Tribe comes to visit the Mad Monkeys, of that you can be sure!

Our Tasting Notes

Colour: Pale straw – reminiscent of apple juice.

Nose: As my 11yo son said today – ‘its like every apple crumble I’ve ever had on cub camp’ which is a pretty fair summation. Delicious spiced and stewed apple with a lovely clove accent.

Palate: More of the same but with a real ginger heat. Sweet, but not overly so.

Finish: A rolling clove and apple filled finish – quite full and rich too considering its ‘only’ 42% ABV.

Easy to drink strait but it’s designed to be mixed so why not! I could see the Ubhal Bakte in a number of mixers. It matches well with ginger beer (oh yeah it so very does!) and I suspect it would give a sparkling apple juice a rather pleasant kick-along. I’m thinking it would also be a great ‘power-up’ to a mulled wine in these wintery times! The boys from Mad monkey reckon it’s the go-to for a good Zombie (see below) and I reckon we’ll have a heap of cocktail suggestions from the Tribe once they get into this one.

From Mad Monkey

Way back in 2018, long before global pandemics and capacity restrictions were a thing, two monkeys were stumbling along their own crooked paths, dwelling on their dreams of bringing a slice of the Caribbean to little old South Australia.

Through sheer serendipity, the two monkeys’ paths crossed deep in the Barossa Valley, at an annual Australian Distiller’s Conference. After bonding over their shared ideals, and comparing their varied skill sets (and with the aid of some of Australia’s finest spirits) two Caribbean fever dreams began to manifest themselves as one…

3 years later, we present to you Mad Monkey – South Australia’s first dedicated rum distillery, nestled deep in the heart of Dudley Park. Using a mix of open fermentations, specialty yeasts and a little black magic, we aim to introduce our world to yours.

“Baked Apple” in Gaelic as an ode to family and heritage. Think sticky caramelized apple and hazelnut with an underlying hint of smoke and spice. A mix of steeped and vapour infused botanicals, perfect to draw out the natural sweetness of the apple and the cosy depth of spices. Naturally sweetened with no added sugar.

The Zombie Cocktail

• 30ml Ubhal Bakte (Mad Monkey)
• 15ml Saccharum (Mad Monkey) (Sub with white rum or Agricole)
• 15ml Apricot Brandy
• 140ml Pineapple and Orange Juice
• 15ml Lime Juice
• Garnish 5ml Grenadine and Pineapple Leaf or Lime Wedge
• Add all ingredients to shaker over ice, shake and single strain over ice into Collins Glass.
• Garnish with Pineapple leaf and drip Grenadine around the edges to sink through the Ice cubes