Angel's Share Title
While shopping at a local shop for a rum tasting I was curating, I discovered this rum on the shelf of one of my local stores. Kakira Gold Rum is produced at the distillery located on the Kakira Sugar Estate in Uganda on the shores of Lake Victoria at the source of the River Nile. The farm was established in 1930 and has grown to a 45,000-acre sugarcane farm. The cane grown is used for sugar production as well as powering the farm and surrounding cities, Kampala and Entebbe. As part of the farm’s operation, they use a column still to create ethanol neutral alcohol for power production as well as to make their vodka and gin products. For their rums, they ferment molasses and distill the liquid in a pot still. They then age the rum for their gold product in bourbon and sherry barrels for a minimum of five years. The rum is blended to 43% ABV and bottled on site.
Appearance
The 750 ml custom-designed bottle has a black and gold label that provides a good bit of information about the rum. It is sealed with a plastic cap that secures a synthetic cork to the bottle. In the bottle and glass, the rum holds a pale amber color. Swirling the liquid creates a medium band that quickly releases a couple of waves of legs before beading up and evaporating, leaving a ring of residue behind.
Nose
The initial aroma of the rum leads with caramel, followed by an array of dried fruit notes such as raisins, fresh-cut banana, apricots, plums, and orange zest highlighted by ginger and clove spices with a little nip of honey mixed with the spices. After the liquid rests for a few minutes, I detect notes of dark cacao, dried tobacco leaf, and roasted nuts.
Palate
The first sip leads with a strong swirl of caramel and alcohol. Additional sips have the fruit and spice notes from the aroma hitting hard mid-palate while the foundation of the flavor profile provides earthy roasted coconut, dried tobacco, walnuts, and a light acidity that briefly manifests, but a warm honey note emerges and carries the earthier foundation flavors into a long, sweet, honey-nut dry finish.
Review
One of the reasons I continue to enjoy reviewing rums is the pleasant surprises one finds exploring the rums the world offers. I was aware of rum production in Uganda, but this is the first time I have had the opportunity to taste one. Purchasing it blind off the shelf is always risky, but in this situation, I feel it provided an interestingly complex flavor experience. It hits the palate a little hard for me to recommend for sipping, but I certainly enjoyed the aroma and flavor profile. The honey nut finish was a nice touch and it lingers on the palate long after the final sip. With all the fruit and spice notes in the flavor profile, this rum has a versatility to it that would make it a good component in a variety of rum cocktails. There are some nuances that a skilled bartender may need to balance or tame depending on the drink, but overall, it held up well during my tasting session. For those who are looking to explore a new flavor experience, I recommend giving this rum a try and hope you enjoy experimenting with it.
