These two rums are the vestiges of a bygone era, the first vintages of a long series and the starting point of a CaroniMania that will first invade Italy before sweeping under other skies. Journey to the lands of Trinidad, passing through England and Italy…

Price : between 200 and 500€. Bristol offers its vision of 1974 in a classic 46° while Velier remains faithful to cask strength (66.1°).

Age : 34 years for these two rums first distilled in 1974 then bottled in 2008. There would be 1500 bottles of Bristol and 2000 for the Velier bottling.

No need to go back over the history of the late Caroni distillery or the rather impressive number of bottlings that resulted from it, you should already have a little idea of ​​it.

On the Velier side, we remain faithful to the cask strength and it is therefore a piece of authenticity that is offered to us. The English Bristol Spirits prefers a more classic 46°. From there, it may seem difficult to compare these two rums, but the desire was too great… And it should be noted that both were aged entirely in the tropics, which will not spoil the pleasure of a cross-comparison.

For the more skeptical, here is the answer from John Barrett, director of Bristol Spirits, on the origin of his Caroni 1974: “From date of distillation this rum was aged at the distillery on the island of Trinidad. Filled into used American Oak barrels it was stored in hot humid conditions (…) We shipped it to the UK in 2007 and bottled it in 2008. Only four barrels remained. »

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the dress /

There is little difference between these two rums which have a very similar appearance, even if the Velier is slightly darker (bronze reflections), and its color is fatter. The tears which flow down the sides of the glass are also slower . The dilution is probably not for nothing.

the nose /

At Bristol it's a Caroni nose but all in delicacy, it smells of construction and tarred roads in the middle of summer, where the asphalt sinks underfoot and sticks to the soles. And good news, the 46° allows you to plunge your nose in without trying to burn your nostrils (it's always nice for those who want to preserve their senses). We therefore find this famous bituminous/tarry side, tobacco, but also quite a few past exotic fruits (pineapple), caramelized apple, citrus fruits (orange), burnt sugar, grapes and spices (cinnamon, pepper), in a lush, warm and not necessarily very heavy atmosphere. It even becomes gourmand as these caramel notes round out the nose with a little more rest; a caramel that gets grilled and now mixes with notes of tobacco. After a few minutes, it's even notes of tangy citrus fruits that seem to arrive, pink grapefruit to be exact. A profile that may seem heavy with this tarry note but sufficiently fruity and also fresh (citrus) and vegetal (mixture of herbs) which makes the nose very pleasant in the end, and even quite "easy".

At Velier, the first nose is much less expressive, and for good reason, the over 66° somewhat blocks the entry of aromas, or at least their path to the nostrils. Lots of alcohol, an authentic Caroni for sure, but which needs much more time than its English counterpart (which still gives 20°). After a few long minutes, we are finally there: the Caroni note is delivered but in a very different way from that of the Bristol… here it is melted into a mixture that seems to mix tar, herbs, fruit, tobacco, spices (gingerbread) and caramel; a sort of all-in-one sauce, a tar broth. The rest seems to literally grill and caramelize all the aromas a little more in a much more complex whole. The fruits are swollen and overripe (apricot, peach, pineapple) and more present than in the Bristol, the citrus fruits are candied and crystallized (orange). Richer and more concentrated, it is talkative and softens considerably with time, provided one is patient enough.

The Bristol delivers the aromas one by one, whereas the Velier seems to concentrate everything in a sort of thick and concentrated sap. As a result, the Bristol is clearly easier to access and 'fresh' than the Velier which is more complex and concentrated, but who doubted it? Over time, the Velier has a big advantage, keeping all its gouache and offering more aromas, more of everything, and for longer.

in the mouth /

Bristol's rum offers an oily, concentrated and striking mouth; rather dry on the spices with a woody note more present than on the nose, accompanied by liquorice, with still and always this impression of drinking a tarry mixture with spices (pepper), mixing olive, but also dried fruits, burnt sugar and even an iodized side. A vegetal side also with some herbs which brings a slight bitterness, and a menthol side (fresh mint) stripping.

The Velier appears less striking than the Bristol, but more concentrated in the mouth, to the point of invading the palate from the first drops, to the point of clinging to it. This Caroni from Velier seems a little more reserved and wiser, but it is to better put you to sleep… It goes down surprisingly well and easily for a rum that displays 66° and it impresses, with always this impression of having a mixture mixing all the aromas in one: tar, wood, spices and liquorice, faded fruits and still this little iodized side but much less present than on the Bristol, and more toasted and bitter notes. It is very good, homogeneous, and concentrated.

The finish of the Bristol is moderately long, and rather short even...
dry, still on the tar, liquorice and a refreshing vegetal side (mint, eucalyptus), the rum will leave a beautiful and long persistence, with the return of caramelized dried fruits. We still expect more, and especially longer.

At Velier it is longer, with there also a beautiful aromatic persistence. We are on the same notes already perceived in the nose, with the grilled and iodized side which remains longer in the mouth; the mouth is also less dry than the Bristol, and the fruits come back to stay, even several minutes after tasting.

In both cases, one would expect a never-ending finish, which is not the case, but the aromas persist for a very long time after tasting, and that is already a lot.

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A mixed cross-tasting, where each bottler will offer something to please, but with the impression of never giving everything. We always expect more when we come across such old vintages, and so disappointment can be easy (and quick). On the nose, the Bristol rum is easier to access where that of Velier will take longer to get going. On the one hand, a rum that breaks down the aromas, and on the other a sort of more complex (Velier) and concentrated mixture. On the palate, it is Bristol that impresses the most, more punchy and lively, and vitalizing (fresh); the Velier rum delivers much the same thing as on the nose: a harmonious and complex mixture; a rum that seems more mature, perhaps less expressive at first but which assures with a certain serenity and which imposes itself on the palate. The only downside in my opinion is that both rums lack length, even if the Caroni from Velier has a better appearance, but fortunately the persistence of both is there, like a way of remembering, with beauty, this year 1974.

Two very nice bottles, and certainly a nice slap for fans of the genre, but surely not the best of the Caroni. The Bristol personally leaves me with a better impression, with a seductive menthol side despite its rather average finish; The reduction works rather well for it. The Velier is like its degree, concentrated and raw, but a bit too bitter for me.

Velier rating: 85
Bristol rating: 88

To help you (and me) find your way around, regarding the notes:

90 and + : exceptional and unique rum, it is the best of the best
between 85 and 89 : highly recommended rum, with that little something that makes the difference
between 80 and 84 : recommendable rum
75-79 POINTS : above average
70-74 POINTS : in the low average
less than 70 : not very good

Review courtesy of DuRhum.com.

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