Black Tot Historic Solera rum is created in a three-tier solera system. They use casks that previously held Pedro Ximenez and Oloroso sherry, in which the rum moves to the next tier after one year. Elixir Distillers claims it gives the product a depth and consistency that cannot be replicated using seasoned casks or a vatting. The blend itself consists of rums from Guyana, Barbados & Jamaica.
Black Tot Historic Solera (46,2%, OB 2024)
Nose: heavily sherried and pretty sweet, with caramel notes, juicy figs, coffee candy, orange peels and hints of tobacco. Just a hint of flints and fireworks. Then a sourness appears, think cranberries mixed with sourish wood and preserved ginger. Cinnamon and cardamom. Seasalt caramel. There are some esters as well, but the sherry is bigger.
Mouth: quite sour. You get some proper middle-aged Oloroso, as well as plenty of old Brandy de Jerez. Toasted hazelnuts, hints of turrón, along with raisins, sour cherries, orange peels and some pink grapefruit. More heavy brew (cold) coffee, light hints of clove and pipe tobacco. Also dark chocolate and a rubbery edge towards the end.
Finish: medium length, drying now, with spicy notes, red berries and a hint of nutmeg.
The combination of proper Oloroso, esters and old oak gives this a decidely sour and slightly winey edge along with the dark fruits. Overall it leans firmly towards the sherry, creating a brandy-like style that could disappoint die-hard rum lovers, in my opinion. I think it is a rather unique product, but the rum is pushed to the background. Available from The Whisky Exchange among other retailers.
At the same time Elixir Distillers presented the 2024 edition of the Black Tot Master Blender’s Reserve. We’ve tried this on several occasions before, check the 2023 edition or the 2022 edition for instance. This contains Jamaican, Barbadian and Guyanese rum, with a bit of Caroni in the mix as well.
Black Tot Master Blender’s Reserve (54,5%, OB 2024)
Nose: much more classic and more rummy. Quite oily, with balanced esters and a hint of glue. Some cane juice and brown sugar, warm orange and a bit of pineapple. Then light menthol, liquorice and a whiff of wood smoke, along with lemons and a faint coppery note.
Mouth: the sweet spot between Jamaican funk (esters, glue, a little tar – louder than the nose suggested) with rounder notes (stewed bananas, pineapples on syrup, raisins, hints of cinnamon). Some aniseed and lemon, along with liquorice and a drop of herbal essence.
Finish: good length, returning to sour lemon and orange juice, with cane sugar and old wood.
The Master Blender’s Reserve is always a pleasant composition, with funky notes rounded by other elements. Perhaps the complexity is a little lower this year, resulting in a very drinkable edition. Score: 86/100