There is a real terroir in Hampden products, but it goes far beyond the product of the land.
Hampden’s fermentation is a true Hampden expertise. I told you a little about it in the history, but we’ll go into a little more detail about the fermentation process, because it’s this fermentation that defines Hampden’s identity.
Hampden doesn’t use baker’s yeast or strictly control fermentation to achieve a balanc mash, as most distilleries do. Hampden lets nature take its course. Well, it does give nature a little boost.
Hampden uses several sources of bacteria production that will help it develop the fermentation of a must.
Like most distilleries that make grand-arôme rum, it reuses the vinasse (dunder), the residue from the distillation of previous rums.
Fermentation is spontaneous
it takes place in large wooden vats, left in the open air so that air, bacteria, insects and many other things can participate in the fermentation of the must.
But Hampden Estate’s trump card is the use of the Muck pit. Hampden digs graves (they literally call them graves, which is actually the shape) right in the fax lists ground. They pour vinasse, rotten fruit, bagasse, and sometimes animal carcasses into this grave. The recipe can vary. Everything is left to ferment, abandon, for several months, even years. This preparation is us to make the muck pit, a kind of ferment mud that is add to the fermentation tanks to boost fermentation.
There is a strong identity at Hampden that I particularly like, a strong petrol power mix with solvent, with a most surprising fruity aroma, lots of ripe, even rotten fruit and a sweetness specific to sweets, the impression of entering the confectioner’s while he is making candy.
The mention of rotten fruit in the aroma
doesn’t indicate a bad aroma, but improving quality through learning a complementary note that blends very well with the petroleum side of the great aromas. In any case, I appreciate it in the america email overall fragrance, as long as it doesn’t take up too much space.
I can completely understand that these peculiarities can be off-putting to many connoisseurs. It’s a unique perfume. And when you know how it’s made, it doesn’t paint the healthiest picture.