Absinthe Pernod Fils "Garanti Fabriqué en 1913"

This is the classic "benchmark" Pernod Fils with the labels overprinted "Fabriqué en 1913"
(made in 1913). This is a very rare bottling - these bottles were the very last stock produced
by Pernod before the ban in 1914. They were sent to Holland for safekeeping and a small
quantity were released 25 years later for export in 1938 with this special overprinted label.
The balance of the stocks was unfortunately destroyed by bombing during the war. Photos
show the bottle still covered in the original cellar dust!
.
Vintage Rum
The Noble Spirit from Sugar Cane
The precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane
juice is believed to have first occurred either in ancient India or China, and spread from there. An
example of such an early drink is brum. Produced by the Malay people, brum dates back thousands of
years. Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to
him in what is modern-day Iran.

The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century.
Plantation slaves first discovered that molasses, a by-product of the sugar refining process, fermented
into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed
impurities, producing the first true rums. Tradition suggests that rum first originated on the island of
Barbados. Regardless of its initial source, early Caribbean rums were not known for high quality. A 1651
document from Barbados stated "The chief fuddling they make in the island is Rumbullion, alias Kill-Divil,
and this is made of sugar canes distilled, a hot, hellish, and terrible liquor".

After rum's development in the Caribbean, the drink's popularity spread to Colonial America. To support
the demand for the drink, the first rum distillery in the colonies was set up in 1664 on current day Staten
Island. Boston had a distillery three years later. The manufacture of rum became early Colonial New
England's largest and most prosperous industry. The rum produced there was quite popular, and was even
considered the best in the world during much of the 18th century. Estimates of rum consumption in the
American colonies before the American Revolutionary War had every man, woman, or child drinking an
average of 3 Imperial gallons (13.5 liters) of rum each year.
Read more.
Some previously sold bottles of vintage rum:
Rhum Madagascar 1897

A very rare late 19th century rum produced on a French Colonial island. 1-liter bottle.

SOLD
Rum Ron Antich Reserva 1900

Produced and aged on the Martinique island in the West Indies, home to the
greatest rhum agricole.
70cl.

Contact us for pricing and ordering details
Rhum Negrita Bardinet - Old Nick Rum circa 1910's

Early rhum agricole produced on the French colonial islands. Very scarce in this
sort of condition. 70cl.

Contact us for pricing and ordering details
Rhum de La Martinique circa 1920's

Classic early rhum agricole produced on the Martinique island (West Indies). 70cl.

Contact us for pricing and ordering details
Rhum Vieux circa 1920's

Classic early rhum agricole produced on the Martinique island (West Indies). 70cl.

Contact us for pricing and ordering details
Rhum Chauvet circa 1938

Classic French rhum agricole. 1 liter.

Contact us for pricing and ordering details
Rhum Clément 1819

This 10-liters demijohn was part of a remarkable private collection
of demijohns of 19th century rum we purchased in 2011 from the
descendants of the original owner - a retired sea captain. We were
lucky enough to acquire the very oldest rum from this collection, the
Clément 1819.
Royal Navy Rum circa 1940's

The inimitable and legendary original: an untouched one gallon
stoneware flagon dating from before 1955 (the rum itself would
have originally been distilled in Jamaica in the late 1940's). This is
THE single most legendary rum, with a swashbuckling and romantic
history stretching back over three centuries. Very occasionally
flagons from 1970, when the Navy ration was discontinued, have
come on to the market, but to have the chance to taste original
flagons from the 1940's is unprecedented.
Read more.
Vieux Rhum Anglais 1830

Caves du Grand Hotel Tirollier. Believed to be the oldest dated rum bottle yet discovered.
Rhum de Sa Majesté circa 1890's

Three half bottles, two with back labels as well. Produced from
lands formerly owned by Empress Josephine in Martinique, and
claimed to be the formula insisted on by Napoleon for his
troops. Imperial crown on glass shoulder seal. An extremely
rare from the cellars of the famed Parisian restaurant La Tour
d'Argent.
Fine Old Jamaican Rum 1875

With original cellar tags dated 1875.
Rhum Saint James circa 1930's

With vanilla pods in the bottle.
Rhum Vieux Paul Court 1895

Very early vintage French rum. A spectacularly rum, museum quality.
Rhum Louisiane 1865

Another wonderful vintage rum, superb label.
Rare Old Liqueur Rum "Man Friday"

Very old in cask, bottled 1940. From the choicest Estates of Martinique.
Rhum Saint Esprit circa 1920's
Rhum Martiniqua circa 1920's
Grand Rhum Hawai circa 1920's
Rhum Moko circa 1920's

Early French rhum agricole bottles.
Black Head Rum circa 1920's
Negro Old Rhum circa 1920's

Early French rhum agricole bottles.
Fine Old Jamaica Rum circa 1870-1890

Judging from the labels and bottles, these rums were bottled around 1900-1910, and had
likely 20 to 30 years in cask prior to that. It's clear from the packaging that this was
regarded as a  superb quality rum even at the time it was bottled. This is an exceptional
discovery - the nose is one of the most exotic and powerful I've ever experienced.

19th century rum of this quality is extremely rare - far more so than equivalently fine
cognacs or armagnacs. At the time, top quality rums were regarded by noted connoisseurs
like George Saintsbury (in his legendary "Notes from a Cellar Book" published in 1920) as on
a par with the finest cognacs. Saintsbury writes how rare old fashioned dark rums (like
these bottles) were becoming, and how superior they were to the paler, lighter rums then
coming into vogue.

The tasting notes below are by Dave Hughes, internationally renowned author, wine
journalist and senior judge at the International Wine & Spirit Competition for over 20 years:

Huge, room-filling scent the instant the cork was pierced.
Fabulous deep old-gold colour, like an aged muscat.
Intensely powerful nose - toffee, prunes, old marmalade, dates, overripe mango, caramel, vanilla, allspice.
Initially sweet on the palate, oaky and woody notes with a pronounced citrus character - tangerine and lime.
Good acidity. Finish is dry, and very, very long.
An extraordinary spirit!
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