Bar Madame is well-acquainted with Hampden Estate rum, having previously hosted Daniele Biondi just a year ago to unveil the one-year-old Hampden 8 Marks, and to mark the beginning of Madame’s illustrious journey as one of Singapore’s premier rum bars. Thus, it was entirely appropriate for Madame to welcome Daniele and La Maison du Whisky Singapore once more for the introduction of Hampden’s latest addition to its core collection—the Hampden 1753, aptly named after the founding year of this venerable distillery.

Reflecting upon some of Hampden’s core rums, the 8-year-old served as a more delicate introduction to the distillery’s offerings, bearing the lightest of the eight marks — Outram Wormald Hussey (OWH 40-80 gr/HLPA). In contrast, the Hampden Light Continental Flavoured (HLCF 400-600 gr/HLPA) Overproof was crafted with more robust character, situated in the middle range of Hampden’s marks. The 1753 was introduced with the singular aim of discovering a harmonious balance between the two, showcasing some of those distinctive funky flavours whilst maintaining sufficient sweetness to appeal to the average consumer. Though I am not privy to the precise mark of the 1753, what I can tell you is that it undergoes a seven-hour wild fermentation, is then distilled through a double-retort copper pot still, matured in ex-bourbon casks for three tropical years, and finally bottled at 46% abv.

The nose was unmistakably Hampden, remarkably sweet and acidic, reminiscent of that acidic cane juice wash one might encounter at the distillery itself. A pronounced note of nail polish and acetone was present as well; perhaps not as funky a Hampden as one might imagine, but instead exuded an industrial character. It concluded with a lingering fusion of tropical fruits, including slightly unripe pineapples, yellow mangoes, papayas, and the richness of toffee caramel.

Much like the nose, the palate was remarkably tangy, intense, and brimming with acidity. A most intriguing characteristic I observed in the 1753 was that, despite its tender age of three, there was an element of dryness, even tannic, typically found only in rums that have been left in barrels for a considerable duration. It is conceivable that the barrels had previously housed bourbons for but a brief spell, which might explain some of that tartness. The mid-palate was graced by a gentle golden sweetness, reminiscent of barley, hay, and golden sultanas. The finish was succulent and prolonged, reviving some of that acidity and fruity notes of pineapples, accompanied by a hint of bitters right at the end.

At the tender age of three, it was quite remarkable the layers of complexity present in the 1753, and one can understand why some have hailed it as the perfect Hampden for mixing, due to the harmonious balance between the funk and the sweetness, which allowed the rum to shine through in a spirit-forward cocktail. However, make no mistake, it also served as an exquisite neat sipping rum for the ester junkies amongst us.

Your occasional rum addict!