The Rarest
GUYANA UITVLUGT 2003
21 YEAR
The Pedigree
The Guyana Uitvlugt 2003 21 Year is one of our periodic Rarest editions. This stunner is a single cask of molasses rum produced at Diamond Distillery on its antique French Savalle copper column still. The still was originally used at the Uitvlugt Distillery on the west bank of the Demerara River. Founded in 1750, the distillery took its name from the Dutch sugar plantation owner, Ignatius Uitvlugt. The Uitvlugt distillery closed its doors in 2000, and the still moved to Diamond Distillery. Produced in Guyana and aged there in ex-bourbon for 2 years, this distillate then spent 16 years in a recycled rum cask in the UK, then spent an additional 3 years in New York state in that same cask. Just 138 bottles of this 21-year old rum are available and it is presented in the box pictured. There are few opportunities anywhere in the world to enjoy this delicious barrel proof single mark at 21 years old.
Tasting Notes
Honey and a touch of brine on the nose. The palate teems with overripe tropical fruits, followed by hints of almond, herbs and a touch of cocoa. Light tobacco lingers on the finish.
INFINITY
The Pedigree
The Infinity is a one-of-a-kind edition, a standout even among Holmes Cay’s periodic Rarest Edition releases. This blend combines the last available samples of some of the rarest vintage single cask rums from the world’s most renowned rum distilleries; it is a single cask of single casks.
With origins in 13 distilleries across Guyana, Jamaica, Trinidad, Guadeloupe, Barbados, Venezuela, and Brazil, the rums in this cask are a Who’s Who of great distilleries past and present. Legendary lost rums from Caroni, Uitvlugt, Enmore, and Gardel were blended with storied classics from Hampden, Long Pond, Diamond, Montebello and others, including a 1976 Port Mourant from Guyana and a 47 year-old Gardel rhum agricole. The component rums were then aged together in Liverpool in an ex-rum cask for an additional 20 years from 2003 to 2023. The rum was bottled after its 20th year in cask in 2024.
The Holmes Cay Infinity was bottled at cask strength, 58% alcohol by volume. Only 100 full-sized (700 ml) cask strength bottles of this historic offering are available in a boxed set that includes a hardcover book detailing the distilleries and marks which comprise the Infinity cask.
Tasting Notes
On the nose, the Holmes Cay Infinity edition boasts rich baking spice, vanilla and caramel, highlighting oak interaction in the years of maturation. On the tongue, the interplay includes layers of vanilla toffee and overripe banana with a backbone of leather. The toffee sweetness fades as leather and tobacco linger, imparting subtle dryness to the long finish.
FIJI 2001
21 YEAR
The Pedigree
A Holmes Cay “Rarest Selection,” the Fiji 2001 is the oldest Fiji single cask selection that has ever been released. It is a molasses-based 100% pot still rum, produced at the only rum distillery in Fiji, South Pacific Distilleries. Tropically aged for 2 years in ex-bourbon, it then spent 19 years in an ex-bourbon cask in the UK. It was bottled in New York State in 2022. It has been bottled at full barrel proof of 53.8% alcohol by volume, and fewer than 200 bottles are available.
Tasting Notes
On the nose, the Holmes Cay Infinity edition boasts rich baking spice, vanilla and caramel, highlighting oak interaction in the years of maturation. On the tongue, the interplay includes layers of vanilla toffee and overripe banana with a backbone of leather. The toffee sweetness fades as leather and tobacco linger, imparting subtle dryness to the long finish.
Barbados
2002 Pot Still
The Pedigree
A Holmes Cay “Rarest Selection,” this Barbados 2002 Pot Still is a single mark. It is a molasses-based 100% pot still rum, produced at the Foursquare Rum Distillery. Once casked, it was shipped to the UK, where it spent 20 years in an ex-bourbon cask. It was bottled in New York State in 2022. This limited edition of fewer than 200 bottles was bottled at full barrel proof of 51.1% alcohol by volume.
Tasting Notes
On the nose dried apricot and yeasty dough, on the tongue baking spice, citrus and honey, with a finish of mineral and oak.