@velierspa has always been synonymous with impressive Demerara rums, especially during its golden age between the mid-2000s and the early-2010s. And among this lineup was a series of three Port Mourant rums from the 1972, 74, and 75 vintages, all of which were released in 2008. Word was that the late Dr Yesu Persaud, who was then chairman of Demerara Distillers, had convinced Luca to procure some of these casks which had been sold and resting in warehouses across Europe. This then explains the reason why the three vintages, as stated on their labels, were said to be continentally aged, as opposed to most of the Demeraras in Velier’s lineup then which were tropically aged in Guyana.

I was fortunate to have gotten a sample of the 1974 vintage (thanks to @tydryan) - a blend of two casks, distilled on 18 Sep 74 at the Uitvlugt distillery on the Port Mourant double wooden vat still bearing the PM marque. It was then aged for 33 years and bottled in March 2008 at 54.5% abv with an outturn of 364 bottles.

I was rather surprised with the nose of this 74 PM. It came across strangely fresh, bright, lots of leather, varnish, cantaloupe, ripe mangoes, and an almost grassy-like note that threw the balance off ever so slightly. And beneath that came the more characteristically Demerara notes of caramel, prunes, raisins, as well as some of those musty and deep oak flavours that revealed its 33 years of aging.

The palate was nice, oily and thick in texture, and sat perfectly balanced when tasted. Not often do you get a cask strength rum of this age that rests so nicely, so well that you don’t realise that it’s 54.5% abv. It started off as a mix of savoury and sweet notes, those leather, prunes, caramel and glutinous rice. A little tarry as it transitioned to the end, but in the finish came these lovely notes of raisins, and peculiarly Japanese grape gummies. It was a slight drying and those oak tannins were also present which once again tells of its provenance. A drop of water softened it further, bringing out some slightly sweeter elements of the rum, vanilla, a bit of anise, and some balsamic notes that previously weren’t there.

In my opinion, the 74 PM was exquisite, so wonderfully complex, rich, robust, something thats been lost inmodern continentally aged demeraras. And it’s just such a pity they aren’t very much like this anymore, although some do come close; the Wild Parrot Enmore 1994 bottled for La Maison Du Whisky, the Nobilis Diamond REV 2006 and the S.B.S Skeldon SWR 1997 immediately come to mind. The 74 PM then is rum to treasure and savour, because once these are gone, it’s not going to be easy to find rums like these ever again.

Image Courtesy of @weixiang_liu