Island Coast Rum

Description

Once again it is a complete pleasure to be introducing a rum to the Tribe that was produced by one of you… our members…and our first Tassie rum!

This rum was not only was a Silver Medal winner at the inaugural Australian Rum Awards last year, but the owner and distiller Kirk Pinner is a member of our own Rum Tribe. Oh – and flavour? The Island Coast Rum is a Kirks-Kick of creaming soda deliciousness.

Now Island Coast don’t call themselves a distillery for a very good reason. They aren’t one… yet. But luckily Kirk Pinner has a very good mate who owns Observatory Hill Winery, who just happen to make their own brandy. Kirk has such a good relationship with said winery, in fact, that he rents their still to distil his own spirits. This is not contract distilling on behalf of Island Coast. This is Island Coast renting the still and distilling their own wash, themselves. The relationship with Observatory Hill continues with the use of their bond-store to mature the Island Coast brown spirits.

The Island Coast wash that is fermented is itself worth mentioning too. Island Coast use a mix of molasses and sugar cane juice in their wash. I have a feeling they may be unique in Australia (or the world even?) with this mash bill – but I may be wrong. As we know, sugar cane juice must have yeast added and be fermenting very soon after crushing to avoid spoiling by unwanted microbes. So to get around this problem, Island Coast crush their own cane onsite – and being a Tasmanian operation, this in no mean feat in itself. In order to do so, they must transport cut cane (from QLD) all the way down to the Island Coast headquarters just outside Hobart. Quite an astounding feat, really. Now that’s dedication to rum!

Kirk ferments the wash for around 5 days, and it is then batch distilled in a 300L copper pot still.. Its aged for around a year in very small 20-30L barrels before being married into 200L casks (all ex-bourbon) for final maturation. The large surface area to volume ratio of the small casks means they are much more ‘active’ than a larger cask with more liquid being in contact with the oak at any time. Thus, use of the small casks makes for faster maturation times but can ‘over oak’ spirits if left unchecked. Utilising smaller casks initially then switching to larger casks is essentially getting the best of both worlds and I have to say this technique works wonderfully! This rum drinks much older than it’s actual age, but is certainly not over-cooked in the small barrels.

Our Tasting Notes

Nose: This has a wonderfully creamy nose. When I first smelled this rum it was all about creaming soda to me. But now, as I sit here relaxing – nosing the glass and warming it – I’m getting a revolving stage show of creaming soda, caramel milkshake and then burnt toffee. It’s absolutely delicious.

Palate: Wow – that creaming soda from the nose makes its way to the palate with a vengeance! It’s sensational. A luxurious – almost dairy-like – mouth feel with big vanilla, and Werther’s Originals caramel in droves. A real vanilla-caramel embrace here.

Finish: So rich and thick and creamy it’s ridiculous! It’s not a particularly long finish – but whilst it’s there it’s certainly chewy as. It’s just fantastic!

I have been completely enamoured with this rum since I opened it but couldn’t drink it (had to get photos first!). It’s just such a huge creaming soda hit like I’ve never experienced before. My only complaint is that I wish the 40% ABV was a little pumped up. Not that it needs any more oomph (no mistake, at 40% it’s punching above its weight in the flavour stakes), just that I’d like a higher ABV to really supercharge those creamy notes, and lengthen the finish. Sensational work, Kirk and co.

From Island Coast

Nose: Hints of creaming soda and jersey caramel, with a sweet pop and brown sugar
Palate: An initial hint of caramelised banana, then a deeper lightly toasted flavour of vanilla
Finish: A warmth that lingers deep into your throat, leaving a tingle in your mouth and on your lips, leaving a light maple syrup flavour.

About Island Coast

“Island Coast Spirits is specifically focused on producing Tasmanian Rum, Whisky & Vodka. With innovation and entrepreneurial flair, creating something unique and boutique, Island Coast Rum is a part molasses part raw sugar cane juice, sweet Rum from the Island of Tasmania, surrounded by the most diverse and picturesque coastlines you’ll find in the World. Our Rum is matured in American Oak ex-Bourbon barrels to add that hint of smooth vanilla. With the freshest of fresh air and pristine Tasmanian water, our spirits are made from the finest and highest quality ingredients. Our aim is to create a Rumolution”