Okinawan Cor Cor Red

N- Sour milk, thatch, reeds with savoury and lightly salted flower seeds. Semi sharp with exotic tropical white fruits oozing thru after breath. A molasses rum that actually quite agricole-y. (20/25)

P- Reeds nuance, tart young fruits with oily coats and sour dough bread. Unique yeasty notes, but also could get slightly unpleasant and moldy at times, depending on your set of mind. (18/20)

F- Short-medium, peppery, well filled with decent oiliness for body and length. (19/25)

Balanced- Quite flavourful with no "make up" as it claimed, original and authentic. (19/25)

Weighted Rate:- 76pt

— at The Rum Bar KL.

This rum is wild. I wasn't expecting too much for a 40% rum, but this is bonkers. Incredibly savory. The closest comparison I can make is to Batavia Arrack van Oosten (maybe it's the yeast), followed by some kind of clairin. But those are all made very differently. Notes of Spanish rice, liquorice, burned plastic, glue, and white pepper. The low strength makes it easy to drink, but the profile will present a big hurdle to those unfamiliar with wild-fermented unaged cane spirits. I can only imagine how it would taste at still strength. Hope I get to try the Green someday!

Cor Cor Red is a classic, molasses-based rum produced on the island of Minamidaitojima, south of the main islands of Japan. Rich and spicy, with herbal touches of cinnamon and clove. Cor Cor Red is not for neat sipping. Very offputting smell. Like a bouquet of flowers dipped in glue. You can't mask the smell even with a dash of Coke.

Japanese sho-chu like rum. If you like sho-chu, it may be nice liqueur.