Notes: This rum is an attempt to recreate the much fabled British Navy Rum that was a historic tradition ( and medical necessity) with the British Navy until July 31,1970 , Black Tot Day, a much mourned day by most of the British Navy and rum lovers alike!

Reproducing such a classic is a difficult task – there were many variations on the exact composition of the rum over the years the rums taste varied over the years, so the definitive composition is up for debate. Also the overall quality and taste were not of paramount importance over the years. So this is rum was created be a Navy style rum of the appropriate type and proof to replace its much fabled ancestor and provide modern aficionados and mixologists a Navy style rum for their enjoyment. Over one thousands samples were made and compared by some of the world’s most obsessive rum experts and this one was the result. It has no dosage (added sugar) and a vanishingly small amount of caramel for exceedingly minor color adjustment/uniformity ( less than .1% ).
Unlike, well most of their competitors , they publish their technical specifications for their rums. th OFTD Sheet is HERE.

What is Navy Style Rum ? It was born out of medical, safety, and practical necessity. Scurvy has always been a historical scourge to anyone on the high seas. One of the few medical treatments to prevent scurvy was limes and lime juice. The only problem being that lime juice is pretty much undrinkable for most people. So how did the British Navy overcome this problem ? Mix the lime juice with rum.
This however proves to be a logistical problem- how do you keep sailors out of the rum ? Lock it up in the (Gun) Powder Room. Which is the most secure ( and armored by wood )  part of the ship. The two most problematic and dangerous things on any ship was gunpowder and alcohol and access to the keys to the powder room was strictly controlled. However this was not without its problems also.
A slight ( or further)  digression here; ‘Proof’ in alcohol has a long history which I will try to shorten a bit here…
The original definition of proof was a standard for medeival plate armor – a crossbow bolt was fired from a crossbow of a certain draw weight at a certain range. If the armor resisted(the bolt did not penetrate) a key mark was stamped there to show the armor was proof against a bolt at that range. Double proof armor ( denoted by a double key mark) was a piece of armor that survived a crossbow bolt hit from a crossbow bolt fired from a crossbow of double the draw weight ar half the range if the armor passed the test a double key proof mark was stamped next to the impact point.
So essentially proof was a mark of quality.
This was later adapted to alcohol by mixing Black powder gunpowder with alcohol and trying to ignite it with a spark or flame.If the alcohol was below 50% alcohol (100 proof ) the gunpowder would fail to ignite. At 100 proof it would flash/ignite, Such alcohol was designated ‘Proof’.
If a barrel of alcohol leaked and got the powder wet it would not affect the ignition of the gunpowder. It could still be used.
So for logistical and safety reasons ( relatively speaking)  all alcohol to be stored in the powder rooms needed to be overproof as 100 proof alcohol stored on a ship does not stay at 100 proof for long- it absorbs ambient water and dilutes below ignition point. The standard was 20% over proof as a safety and shelf life margin. A further logistical point was that the higher proof the alcohol the less space it took up in the powder room storage allowing more alcohol to be stored in a smaller space.

There are also Navy Strength Gins which for all of the above reasons are also overprppf but much rarer and lesser known Plymouth Navy Strength being an example among others.

Appearance: Clear lovely amber/maple syrupcolor to it. On swirling it leaves a light slightly oily coat to the glass with a procession of small tears along the meniscus with very few legs forming.

First Impression:Heavy rum molasses smell with cane/grassy notes and a slight earthy funk giving it depth. Surprisingly at 69% alcohol ( 138 proof ). the alcohol vapors are rather muted and covered by the cinnamon, nutmeg and allspice notes.Distinct notes of tropical fruits touch of brine and alkali tang make for a heady and aromatic bouquet .

Taste: Molasses, spicy, with nutmeg, allspice and cinnamon wrestling with the fruit notes and traces of brine, alkali and a elusive citrus note. This is back stopped by some slight Jamaican funk and base notes.
Entry has some understated heat and slightly sweet notes a bit of weight to the body and a nice drying finish with just a touch of burn to let you know you are drinking a overproof rum but without the paint remover notes some have. Overall a delicious balanced rum.

Drinks: Perfect for many tiki drinks ( just adjust for proof unless you want your friends sliding bonelessly under the table ), Outstanding for a Daiquiri or Papa Doble too. Its low sugar keep the drinks crisp and sharp. Too many rums are sweetened t the point they dumb down too much of their own flavors and that of  any ingredients. Frankly it also  a nice sipping rum on its own.

Bottle: Tall cylindrical bottle with a slightly bulbous neck.Has a nice grip and balance in the hand, Atrractive Brown background with old gold and russet red make it easy to spot at a distance on a shelf and catches the eye.  The overproof labeling is quite distinctive and attractive- it signals a serious rum is on the shelf. Composite cork closure with a small topper and a black neck capsule with the Plamteray logo on it completes and attractive package.

Other: This rum is part of the Planteray lines of rum  (Original Dark,  Overproof 63%, XO 2oth Anniversary,  Mauritius 2013, Isle of Fiji, Sealander, Barbados 5 Year Old, Belize 2008, Xamaca, Cut and Dry Coconut Rum, Stiggins Fancy Pineapple Rum Original 1824 Recipe, Canerock Spiced Rum, Planteray 3 Stars White Rum, the Monymusk White Overproof Jamaica Rum, and this, the Overproof 69% O.F.T.D,  among  others  by the cognac house of Pierre Ferrand. This is part of a rebranding of the rum lines for the Pierre Ferrand Cognac house, which has also produced the Mathilde Liqueurs such as the Peach which we reviewed earlier, along with a Pear, Black Currant, Raspberry, and Orange XO. Their products also include Citadelle Gin, Citadelle Reserve Gin, Citadelle Rouge Gin, Citadelle Jardin D Été Gin, Citadelle Vive Le Cornichon Gin, Citadelle Vodka, Magellan Gin, and a host of other spirits. Alexandre Gabriel  the head of Pierre Ferrand is constantly blending and experimenting with new products as both an enthusiasm/hobby and also to develop new products. I highly recommend visiting the distillery  if you get a chance – it is a delight to both the eye and the palette.

Final Thoughts: Delicious and full bodied overproof rum. Unlike most other ovenproof rums this one is quite drinkable and something to enjoy rather than be endured !

Website: www.planteraycom