JEFFERSONS Rum is one of the oldest commercially available drinks in the world and I can imagine the good folk of Whitehaven tasting the first batch some 200 years ago and thinking: “I can’t wait to taste their next product!”

Well, fans of this legendary brand only had to wait 230 years for the next incarnation of their rum but then you really can’t hurry perfection. Yes, I used the word perfection because after 20 years in the trade, I’ve never tasted a finer rum than the 24-year-old that the Rum Story launched in Whitehaven in the summer. I remember introducing my old pal Oz Clarke to it and feeling delightfully proud when his face lit up.

Anyway, before we get to tasting notes, I’m going to tell you a story so put the kettle on and settle down, boys and girls...

Once upon a time there was a very old local business which sold its premises to the good folk of the Whitehaven Development Company who wanted to create a tourist attraction for all to enjoy.

As this attraction was based around the story of rum, they also wanted to revitalise the old rum blend to be ready for the next 200 years. As wise and decent folk, the team behind the Development Company, called on a local Prince of the dark arts of alcohol (no names, here – let him henceforth be known as the Prince of Columnists) to help them source the magic liquid.

The Prince got carried away and ordered too many barrels of rum which was then compounded by an error by the keepers of this elixir who stashed the barrels at the back of their treasure cave and forgot about them.

Many years later, the keepers sent an emissary to the Prince of Columnists and the wise and good folk of the Rum Story and said: Rejoice! We have found the lost barrels and they be stunning!”

The wise folk of the Rum Story sat down with the Prince and opened a bottle of the hallowed liquid and exclaimed it to be worthy of carrying the name. By now the elixir was 24 years old, a magnificent age for rum, and its time sleeping like a beautiful princess in the oak barrels had mellowed it and added levels of soft, creamy caramel unheard of in the world of rum.

So it was that the wise people of the Rum Story declared that a new legend was born and that they would adorn it with the hallowed name Jeffersons Very Rare 24-Year-Old. They decided to spread the word so they stood atop of their tower on Lowther Street and declared: “This is an exquisite old rum and an exceptionally rare creature at that. It’s rich and fruity on the nose with a warming hint of spice while the palate is incredibly smooth and rich, reflecting the Bourbon casks in which it has aged for many years. Warm caramel and traditional fruit cake flavours dominate. This is a rum to be sipped slowly and enjoyed selfishly while reflecting on 24 long years of sleep.”

The keepers, happy at being praised by the wise folk in their tower, headed back to their treasure cave with the warm glow of the elixir to keep them safe and warm until they be needed again in another 200 years. As for the wise folk of the Rum Story and the Prince of Columnists, they all lived happily ever after.

Did you enjoy that?

Jeffersons Rum has of course been a staple of the local diet for generations and for many, rum butter just ain’t right unless it’s made with it.

Jeffersons 1785 Rum and the fabulous 24-Year-Old are both Demerara rums, which means they retain more of the sweet molasses flavours and are so easy on the palate that they can be enjoyed alone without mixers. In fact if you dare to add Coke or any other vulgar mixer to the 24-year-old, may a curse be upon your house!

Seriously, though, the 24-year-old is one of those special fireside drinks reminiscent of a very old sherry-cask malt. It’s meant to be swirled in a glass warmed by the fire, the aromas enjoyed as if they were the last things you would ever smell and then just allow the elixir to flow slowly and warmly over your palate while thinking of happy days.

If you haven’t been to the Rum Story recently – or at all – it’s well worth a walk around, especially on one of the wet days ahead. It’s a remarkable turnaround for what were fairly run-down buildings and the story it tells is that of the Empire itself. I’m an ex-Navy lad so the links with the Senior Service were of great interest to me but the tales of judges in the West Indian colonies serving justice while intoxicated on rum are fabulous to read.

It’s also very much a local tale as well, showing our links with the abhorrent slave trade in a no-holding-back way and best of all when you get to the end they give you a sip of the rum itself. Not the 24-year-old, of course, as that really is a very very limited production run, and even more limited is a short run of miniatures of the 24-year-old that the keepers bottled at Cask Strength which blew my mind when I tried them.

In 2014 the celebrity chef Peter Sidwell came to the Rum Story and both cooked and donated his special recipe for Cumberland Sausage containing raisins soaked in Jeffersons Rum and they tasted so good I thought I would share the recipe with you as an early Christmas present.

Recipe

INGREDIENTS:

n 1kg pork sausage meat

n 2 tsp of salt

n 1 tsp of white pepper

n 30g of wholegrain mustard

n 120g rum soaked raisins

n 20g flat leaf parsley

n 10g chopped fresh thyme

n To make the rum soaked raisins: 1kg raisins soaked in 125ml of Jeffersons rum and 50ml of boiling water poured over to help them plump up. (Leave the raisins to soak for 24 hours covered with cling film).

METHOD:

Lift the raisins out of the soaking liquid (don’t squeeze the fruit). Roughly chop the fruit up and add to the sausage meat.

Chop the parsley and thyme and add to the mixture. Add the seasoning and mustard.

Mix the sausage meat together and pipe into sausages.

I’m going to finish now but I would urge anyone thinking about that special gift this Christmas not to forget about the Jeffersons 24 year old very rare rum. Yes it’s a mouthful but it’s also one for connoisseurs and collectors alike.

If you want to secure one of the 24-year-old rums head round to the Rum Story now.