Launched in 2019, Manchester-based Diablesse is owned by Farman & Sons Ltd, an independent Mancunian company aiming to uncover new flavour profiles through their unique rum blending.
The rather unusual name comes directly from ancient Caribbean folklore about a beautiful and seductive temptress named La Diablesse, who you can see on the bottle labels. Legend has it she had dealings with the devil. Obscuring her apparently beautiful face behind a fan and a wide brimmed hat, she roams the Caribbean by moonlight casting spells on unsuspecting men, luring them to their fate. Well, Diablesse rums aren’t wearing a wide brimmed hat, but they sure are tempting.
A unique golden rum blending three authentic rums from different parts of the Caribbean.
This pure blend has no added sugar, caramel or other adulteration and is tropically aged in American Oak ex-bourbon barrels to give an added rich depth of flavour.
The first rum is an 8 year old Barbados rum from Foursquare distillery. Making rum since 1820 and the oldest in Barbados, this family owned distillery is presided over by a passionate, fourth-generation, master distiller. Using locally produced sugar cane molasses the traditional pot & column still distillation techniques are still used to this day to produce a light, golden rum full of flavour.
The second rum is a 3 year old Guyanese Demerara rum from Diamond Distillery located on the banks of the Demerara River, this distillery was established in 1670 and makes its rums using molasses produced by the local sugar factory from 100% Demerara sugar. This rum is produced in the wooden Enmore Coffey still built in 1832 - the only one of its kind in the world still operating today. This rum adds a natural sweetness to the blend.
The third rum in the blend is a 4 year old Jamaican rum from Worthy Park Estate in Jamaica. Rum has been produced on this site since 1741 using locally grown sugar cane & locally made molasses and is distilled in a 100% copper pot-still. The traditional Jamaican pot-still distillation method is still used to give a rich, full bodied rum full of Jamaican funk.
Nose: Chocolate, vanilla pod, light oak, chargrilled pineapple, banana, fudge.
Palate: Really fruity, banana, butterscotch, fruitcake, tropical fruit, nice sharpness, warm, peppery oak on mid-palate.
Finish: Decent length. Fruity banana bread and pepper on the finish, pineapple cubes