Jan Ohrt tastes RUM FIRE WHITE OVERPROOF from Hampden
I've developed a soft spot for high-octane bandits from Jamaica, which, with their rich ester content, offer great value for money and great flavor experiences from the nose down. Furthermore, they also offer great diversity in terms of use, and can be enjoyed neat, diluted or as a base for a great cocktail. And this is certainly the case with this Rum Fire White Overproof, produced by Hampden Estate.
I chose this time to test it neat to begin with and was very pleasantly surprised. The nose is powerful, close to overwhelming and initially containing a good hint of acetone that may put you in a manicure salon, but soon you will experience a diverse scent of tropical fruits dominated by unripe pineapple. All in all, an overwhelming and rather funky nose without being overbearing.
The first sip of the pure rum was very different from what I had imagined. And very different from what I had feared. The palette is intense, sweet and fruity and it was hard for me to separate the individual notes, I felt like I had a mouthful of a fresh tropical fruit salad. The finish is immediately where all the oddities come out to play. For a brief second, you can taste both burnt rubber and welding flame, but pretty soon the intense sweetness takes over so much that the overall impression becomes pure enjoyment. I chose to throw a small ice cube into the last splash at the bottom of the glass and voila, you almost felt like you were drinking a fruity gin and tonic.
Unfortunately, I didn't have any more left of this wonderful rum to try it in a cocktail, but I'm sure it will be a clear winner in this environment as well. All in all, a good, solid and exciting high-proof rum, where you get many experiences with a bang for the relatively low price.
As usual, we need something to eat and as strange as it may seem, the choice fell on some Bao Bun, which is originally a Chinese invention and can be filled with whatever you want. Once a month, I buy two to three kilos of beef or veal breast, which I sugar-salt before I give it a turn in the oven on low heat for four to five hours and what we don't eat that day, I put in the fridge, where it easily keeps for a good week. Luckily, I had some leftovers, but I've used everything from chicken to pulled pork before.
For your Bao Buns you will need:
20 g. yeast
2 dl. lukewarm water
1 tsp. salt
1 tbsp. sugar
1 tbsp. olive oil
375 g. wheat flour
1 tbsp. olive oil for brushing
Stir the yeast into the water and add sugar, melted butter, salt and half of the flour.
Stir well until the dough is completely smooth, adding more flour little by little. When the dough is smooth and pliable, leave it to rise in the fridge overnight or for 2 hours on the kitchen table.
Divide the dough into eight equal pieces and roll them out into round flat buns. Brush one side with oil and fold them in half so that the oiled half is in the center.
Let the buns rise for 30 minutes.
Place an Asian steamer over a pot of boiling water. Place a piece of baking paper in the bottom and prick it well so that there are many holes. Place a few buns on top and steam for 20-25 minutes.
If you don't have a steamer, use a sieve over a pot of boiling water, add parchment paper (poke lots of holes in the parchment paper) and put the lid on.
For the filling, you can use any marinated and slow-cooked meat or poultry and garnish with fresh coriander and red onion.
Cheers and enjoy!
Would I buy another bottle of Rum Fire Overproof?
Hardly Maybe Probably Yes
