Brand: Hamilton, Ministry of Rum series
Origin: Worthy Park, Lluidas Vale, Saint Catherine Parish, Jamaica
Jamaican Pot Still Gold, similar to the previously-reviewed Hamilton 86, is a well-known, budget-friendly rum sourced from Worthy Park distillery in Lluidas Vale, St. Catherine, Jamaica. For American rum enthusiasts, this is probably the most widely-available expressions of Worthy Park.
Here's a description from the product page on Ed Hamilton's website:
A blend of extra light, light and heavy pot still rums distilled from fermented molasses from the Worthy Park Estate sugar mill
The rum was distilled at Worthy Park on their double-retort pot stills, aged for an unknown amount of time in presumably ex-Bourbon casks, blended, and then transported to and bottled by Five & 20 Spirits in New York state.
After years of being unable to find Hamilton in Memphis stores, I'm excited to say that bottles have finally made it to shelves, courtesy of the distributor Best Brands. I'm looking forward to grabbing some other expressions that I haven't had the chance to experience yet.
Champagne gold, high clarity, medium-low viscosity
Rotting fruit (oranges, starfruit, grapes), underripe pineapple, permanent marker, blueberry pie
Rotting fruits (oranges, grapefruits, sour grapes, red apples, blueberries), pineapple, black pepper, spearmint
Medium-short, dry, funky; rotting fruits, coffee, oak, menthol
Hamilton comes in clutch once again with a fine rum, sourced from a reputable distiller, and sold at a fair price.
In my glass, Hamilton Pot Still Gold is a pale, champagne gold color, with high clarity and medium-low viscosity.
The nose leads off with rotting oranges, starfruit, and grapes, making up the core of the expected Jamaican funk, with Worthy Park's signature note of underripe pineapple arriving shortly after. A heavy dose of permanent marker– or some other industrial funk aroma– comes through in force after the fruits. The nose is wrapped up by a very faint, fruit-and-yeast combination that in passing reminded me of blueberry pie.
Pot Still Gold's palate yielded more rotting fruits, this time comprising of oranges, grapefruits, sour grapes, red apples, and blueberries. Pineapple of unknown ripeness came next, while a somewhat savory black pepper lead into the rear palate of bitter spearmint. Even in the course of tasting this rum, there is a lingering astringency that is noticeable after the fruit, and gets bigger as the palate develops.
This Jamaican rum's finish is medium-short, dry, and funky. Rotting fruits are still present, as are notes of bitter coffee, aged oak, and herbaceous menthol. There is a peak of astringency before the sensation fully subsides, making the trailing end of the finish a pleasant one.
Similar to some other rums we've reviewed lately, this is certainly a cocktail companion through and through. The flavors and aromas are okay, but the astringent elements are just not enjoyable when there's nothing else to focus on. Sipping Pot Still Gold is certainly not out of the question, but I would recommend a more worthy bottling from the distillery, rather than one that is meant to be an ingredient. As far as affordable and available Jamaican rums, I don't think you can go wrong with Hamilton Jamaican Pot Still Gold.
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