The nose is very rum-like: overripe bananas, sugarcane, alongside notes I associate with amazake and some twice-cooked crusty rice. The taste is unexpected. It starts slightly smoky, a little briny, very BBQ-like but more reminiscent of an Asian BBQ sauce than a Western one. It most closely resembled a BBQ "sauce" made with fried dried shrimp. I also detected some dried loquat, along with vegetal, Asian salted and preserved greens. Finally, the finish is surprisingly like a funky rum. It's generally very rummy, except for the middle section which is a huge surprise. Quite intriguing!
Batavia Arrack van Oosten
Rum Other Rum Multiple Countries No age statement 50% ABV
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About this bottle
Batavia Arrack's origins trace back to the early 17th century, when Dutch colonialists and traders encountered it and incorporated it into the spice trade routes that extended to the East. It subsequently gained significant popularity in Amsterdam, London, and New York. Batavia Arrack is pot-distilled on the Island of Java, Indonesia, from a mixture of 98% molasses and 2% red Javanese rice, which contributes to its unique flavor profile.
How it tastes
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Reviews
Showing the most detailed of 4 parsed reviews.
2.8.22 Served: Neat, rocks glass. Bottle Opened: Unknown (bar) Aroma: Raw chicken, burnt sugar, sugarcane juice. Flavor: Pretty similar to the aroma. Savory and sweet with a light body. Very spicy, partly due to the proof, but spicy like horseradish.
Aroma: floral and herbal. A bit vegetal, and vanilla. Brown sugar. Mild earthiness. Palate: anise, grassy notes, a slight chocolate. Citrus and tropical fruit. Finish: slightly woody, drying
I couldn't really find a purpose for this.... A flavor profile that I just couldn't appreciate....
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