For health reasons, I have decided to significantly reduce the rate of newly published articles here. Today, however, it is once again time for a new article.
In recent years, the brand FRC has been able to successfully draw attention to itself in the rum segment. Who is a little interested in the rum market or generally always curious to look for new releases, should at least have come across this abbreviation. The “Flensburg Rum Company” is in turn a brand of Oldman Spirits GmbH from Jübeck, which in turn is in close cooperation with Kirsch Import and also sells products of the brand. I also cherish memories full of great enthusiasm for some bottlings of the brand FRC. (provided test product)*
If I think back, for example, to the twelve-year-old Jamaica JMC (HD) 2007-2020 or also to the Jamaica JMM 2007/2020, then I am still sad that the bottles have run out in the meantime. The bottling we’re talking about today doesn’t come from a comparable premium segment either, but is supposed to represent the classic standard bottling, so to speak: the FRC Caribbean Rum from Barbados and Jamaica, that’s its name.
Well, we are dealing with rums from perhaps the two most recognized rum nations in the world, which have been blended together here. The Bajan part takes on a rather light role, while from Jamaica the famous, estery funk should be brought into the final product. The rums were distilled both on column and pot stills. After a tropical aging of 5 years and a short continental maturation, the rum finally enters the bottle at 40% vol. For me, the 40% vol. are of course the biggest downer, because just the above-mentioned rums were all of significantly higher percentage and especially when it comes to rum, my impression usually stands and falls strongly linked to the alcohol content. But well, we’re talking about a standard bottling for the broader market here, so of course I can’t apply standards that simply wouldn’t fit.
Tasting Notes:
Aroma: Oh yes, considering that you are dealing with a rum that is around 40 euros, what you get here is quite neat. Beautiful vanilla, rich, lightly fermented tropical fruits indicate very nicely the interplay of both rum nations. Behind that is a bit of cake batter, nuances of coconut blossom sugar, a fine subtle woody barrel note and some caramel.
Taste: On the palate, the fruity side comes through even more strongly, which of course pleases me very much as a Jamaica fan. Mangoes, guava, some banana – slightly fermented, but much finer than a pure Jamaican ester bomb. Again, a fine vanilla frames the impression. A subtle nuance of milk chocolate and cinnamon finally combines with minimally bitter barrel tones on the palate. Despite the extremely successful taste impression, I’m missing a bit of the alcoholic punch here – I’d just love to try this blend in a less diluted form, but that will probably remain a pious wish.
Finish: surprisingly long with fruits, vanilla and spices.
Even though we have now reached spring and the switch to summertime is upon us, I used the FRC Caribbean Rum from Barbados and Jamaica today in a drink called “Winter”. Albert Stevens Crockett first described this drink in his 1935 book “Old Waldorf Astoria Bar Book,” but for the recipe I’m going with the contemporary common interpretation.
Recipe “Winter Cocktail” (adapted from Albert Stevens Crockett, 1935):
6 cl FRC Caribbean Rum from Barbados and Jamaica
2.5 cl lime juice
1 cl sugar syrup
1 cl ginger liqueur (I used the fantastic PSM Galangal Liqueur, which is a little off)
0.5 cl Pimento Dram
2 dashes Angostura Bitters
Directions: shake all ingredients vigorously in a shaker filled with ice and double strain into pre-chilled glass.
Glass: Coupette
Garnish: none
Buying sources: at specialized retailers or online
