Privateer Queen’s Share

Description

WE HEARD YOU!! Back by popular demand as our Members Extra is some more of the Privateer Rum goodness the Tribe has been screaming for! Of the previous Privateer expressions we’ve featured, by far the favourite of the Rum Tribe HQ staff was the ‘North East Trade Winds’ – a hand selected cask of the Privateer Queen’s Share rum.

Now whilst the “North East Trade Winds’ bottling may be well and truly gone – we’ve been able to get our hands on some more of the Queens Share.

The Privateer ‘The Queen’s Share’ is single origin, non-sweetened, non-coloured and non-chill filtered.  It’s made by redistilling the collected ‘Queen’s Cuts’ from multiple distillations. (Have a look at our write up of the ‘North East Trade Winds’ for a more detailed explanation.) It’s then aged a minimum of 2 years, then bottled at cask strength.  

Privateer International share the Rum Tribe’s philosophy when it comes to what a rum should be – as they put it – “Best Ingredients. Best Practices. Never Sweetened. Never Filtered” Like us, Privateer fervently believe that well made, carefully aged rum can easily stand on it’s own without the need for [mostly undeclared] additives to prop it up.

In our opinion the Queen’s Share Rum is the best example of this philosophy, materialised.

Our Tasting Notes

The liquid in the glass is a medium gold Hue ,

Nose: Wafts of fresh baked caramel tart & custard filled doughnuts.

Palette: There’s a buttery viscous caramel , toffee & vanilla with a hint of oak .

Being cask strength this is a chance to sip on a true unadulterated masterpiece, thick oily & super rich mouth feel. A true Maggie Campbell masterpiece!

From Privateer Rum

Queen’s Share rum was known to be the best barrels in a distillery and reserved for royalties special occasions. It takes meticulous distilling, additional cut collection, re-distillation, and extended aging to fulfill its promise of dense flavour and plush texture. Sadly it became a victim of bottom lines & large volume manufacturing. We take great pride in being a part of this traditional rum revival.

Style: A traditional Queen’s Share Rum, dry, oak and color unique to batch, effusive aromatics, opulent body, luscious texture

In a Daiquiri: Adds depth, supple texture, and layered notes of golden raisin, honey, macadamia nut, and toasted coconut.

Cane Type: Evaporated cane juice crystals, real boiled brown sugar, and grade A molasses

Aging: Minimum 2 years, each distillation is matched to a unique barrel befitting it’s character.

Based on texture and character the spirit is matched to either a 53 gallon new American oak barrel, used rum, bourbon, or brandy barrel.

About Privateer

The original Andrew Cabot (1750–1791) – privateer and entrepreneur – not only amassed a flotilla of 25 ships to aid his countries bid for independence, he was also the owner of a rum distillery in Massachusetts. 6 generations later – his direct descendant of the same name, discovered his ancestor as well as the ‘family business’ whilst doing genealogical research. Already a keen and accomplished sailor, [the current] Andrew Cabot – on finding documents and advertisements pertaining to his ancestor’s distillery was immediately “drawn to the alchemy of distilling”.

As an American history nut, Andrew well knew the importance and significance of sugar and rum in the American war of independence. After discovering his family place in this very history – Andrew decided that his legacy would be the re-birth of the Cabot name in American rum production. The first requirement was a location for the distillery, and to Andrew, there was no other option but to locate in the new distillery in the same Essex County that the late Andrew Cabot had his distillery.

Whilst Andrew had an interesting and varied resume – including 20 years software development, and a genomics research position at Harvard Business School to name a couple – one skill he did not possess was how to distil rum – and so he did. It was not his intention to carry out the job of distiller at Privateer, but he felt it was a skill he needed to have a more than basic grasp of to successfully run a distillery.

In 2011 the Privateer distillery was operational and production of white rums started immediately. The ‘business end’ of the distillery is two stills. A steam-coil heated, 1,000 gallon Vendome pot still from Kentucky separates the low wines. The spirit still is a 200-gallon copper eau de vie still (a pot/column hybrid), made in Germany by CARL GmbH. It’s named “Baldwin,” after the writer James Baldwin, and handles all final distillation tasks.