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Dutch East Indies Trading, Ltd. Batavia Arrack Van Oosten rum

Dutch East Indies Trading, Ltd. Batavia Arrack Van Oosten

Indonesia | Light

6.8/10
15 ratings
Tasty, but not quite great
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15 Dutch East Indies Trading, Ltd. Batavia Arrack Van Oosten Ratings

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je_farley ๐Ÿ‡บ๐Ÿ‡ธ | 106 ratings
Posted almost 4 years ago

Nose is like an inexpensive tequila and the taste is a bitter sweet almost wine with a long carryover, not what you want. Based on the review i was hoping for a funky rum a bit dry but this does not make the cut for me. I cannot think of anything this could be mixed or blended in that I would like. Now I have to figure out how to use it up.

Cory Wid ๐Ÿ‡บ๐Ÿ‡ธ | 97 ratings
Posted 6 years ago

This was once the most desired style of rum around the world, though today it is almost completely unknown to the rum community, save for the Swedes which have a loving taste for it. Most of the product is likely exported from Java and blended into "Flaggpunsch", a sweet yet delicious liqueur that also works very well as a mixer in certain cocktails (like the Doctor Cocktail).

The great quality of Batavia Arrack is often noticed and better appreciated when you dilute it. A luscious, complex fruity aroma emerges, which can sometimes be obscured by other aromas when smelled at full strength. Resting in your glass for a time helps to release it. It is truly special to behold...

It is fermented from a spontaneous red-rice and molasses starter, which nurtures fission yeast instead of budding yeast (the "Jamaican" yeast). The wash is prepared from exhausted and over-limed (adding calcium hydroxide) molasses, which raises the pH and helps to release "rum-oil" precursors (this practice is quite different from many other traditional approaches to rum making). The "tapei", or red rice starter that is added to the molasses more than likely functions as a nitrogen and nutrient source for the fission yeast (S. pombe) that dominate the ferments as opposed to providing yeast seed. As the molasses ferments, the pH gradually drops and it is then rested for a time in clay pots after fermentation is complete, where aroma is monitored until the wash is mature. It is then distilled three times in Chinese-style pot stills and rested in teak barrels. The result is non-traditional but excellent flavors and aromas, which suit a style of rum that was invented for classic punches from the colonial era, like Jerry Thomas' Regent's Punch.

Very slight opaque tint. It has an herbal scent with a wonderfully complex fruity depth that reminds me of some French-style rhums and mezcals (think grassy, mineral, wet leaves, but with a delicious "rummy" fruitiness...). The mouthfeel is also wonderful - velvety, clinging, and with the illusion of sweetness. Again, grassy and thick on the palate, with nuances of toasted sugar. An earthiness lingers long and delicately on the finish. No sugar has been added.

I often combine this with Jamaican rums in drinks, such as the Maita'i, Junglebird, or Painkiller. I've also made some outstanding punches with it.

It makes my favorite daiquiri - I've tried a lot of rums, believe me, that says a lot about the quality of this spirit. 2oz Batavia Arrack, 1oz fresh lime juice, .5oz light 2:1 demerara syrup, 2-3 drops of orange flower water. The orange flower water really brings out the herbaceous mineral qualities of the rum.

I'm always thankful that it's still around, even if it remains mostly unnoticed or unappreciated by the rum community. As far as traditional rum goes, it doesn't get much better than this!

rennerg ๐Ÿ‡บ๐Ÿ‡ธ | 39 ratings
Posted over 3 years ago

Like nothing Iโ€™ve had before. After living in Shanghai for a while and eating mung bean based everything, this really reminds me of that flavor profile. What adds to the appeal is the historical significance. Worth the purchase.

beeporama (PREMIUM) ๐Ÿ‡บ๐Ÿ‡ธ | 90 ratings
Posted over 4 years ago

Rubber and floral and at first you're like WTF?!?, but it's uniqueness grew on me the way agricoles seem to grow on people with time. It's from Java, an island in Indonesia, and uses red rice along with sugar cane; hence the unique rum-but-not-entirely flavor.

Interesting on its own, it's fascinating in a daiquiri, which brings its perfumed side forward. It's in classic punch recipes, but I haven't tried those. The bottle suggests pairing it with chocolate, which should be awesome for most people.

My rating of 6 splits the difference between "some will really like it" and "many would hate it." If you're trying to figure out if it's for you before buying a bottle... sorry, it's one of those things you want to try first, probably. Take the chance if you like off-the-wall stuff or want to try a punch with it; but for most, a whole bottle would be a big commitment. Absolutely try it at a bar if you can, though.

Iangendler ๐Ÿ‡บ๐Ÿ‡ธ | 37 ratings
Posted 8 months ago

I bought this a while back when I was collecting bottles to fill out my cocktail bar. At the time, I only had a couple recipes that called for it, so it mostly stayed at the back of the cabinet. Now, as I dive deeper into rum, I have been reaching for this more often.

The nose is filled with salt and lemon. I don't find it terribly complex, but I like what is there. On the palate, the salt and lemon remain, along with pepper, mint and cilantro. Finish is warming and medium in length.

All told, this is enjoyable and different from the other rums I have been sampling of late. This works neat but, to me, truly shines in cocktails like an Arrack Punch or daiquiri.

BlauFrau ๐Ÿ‡บ๐Ÿ‡ธ | 21 ratings
Posted over 1 year ago

Love the smell. Smooth, spiced. Funky agricole. Unique slightly smokey

revsteph ๐Ÿ‡บ๐Ÿ‡ธ | 368 ratings
Posted over 1 year ago

Noteworthy for its band aid, grassy, herbal funky flavor - a true treat. The aroma will hit you from more than a yard away, what a blessing โค๏ธ
Laka Lono tasting 11/30/22
Additional notes:
Tasted at Laka Lono 2/2/20 4/5 which converts to 8/10, same as above rating.
From the passport notes:
"in a daiquiri it will be fine."
Is there jet fuel in this?
This rum is surely a necessary ingredient in many tiki drinks

Cool Breeze (PREMIUM) ๐Ÿ‡บ๐Ÿ‡ธ | 555 ratings
Posted over 1 year ago

Bottle purchased at La Buvette in Omaha. Clear. A bit of Vickโ€™s Vapo Rub aroma. Menthol? Very herbal. Spruce. Kind of metallic like sucking on a nickel. Some tree bark earthiness, Iโ€™m a big fan of this. Anesthetic finish.
UPDATE: 11/30/22 Laka Lono Rum Club Tasting. Iโ€™m picking up some smoke flavors as well. Aroma a bit like cachaca. The mystery of red rice!

ManhttanProject ๐Ÿ‡บ๐Ÿ‡ธ | 21 ratings
Posted over 1 year ago

Title describes it best, with some agricole funk and a honeydew flavor I usually find in nice soju or shochu. Itโ€™s good, but not something Iโ€™d sip daily. Personally Iโ€™d rather have some soju and a good agricole separately but I certainly donโ€™t mind it.

Shandyman ๐Ÿ‡บ๐Ÿ‡ธ | 5 ratings
Posted 3 years ago

I adore this spirit, even though it's not actually a rum. It is close to a rum so that it can be substituted easily for some new flavors and notes. I adore this on the rocks and in cocktails, easily sipped and with a very interesting funkiness that I've yet to find anywhere else. It's borderline hogo but different, likely due to the Javanese red rice. Super tasty and unique and a classy bottle. Highly recommend picking this up!

eadrn ๐Ÿ‡บ๐Ÿ‡ธ | 49 ratings
Posted over 3 years ago

I'll give it that. Recommended based on multiple recipes that intrigued me, so I picked it up the one chance I had. Not sure I would purchase again, but I don't have any particularly strong feelings toward this one either way.




Brand Details

Name: Batavia Arrack Van Oosten
Type: Dutch East Indies Trading, Ltd.
Raw Material: Unknown
Process: Unknown
Distillation: Unknown
Women Led Rum: No