Lambs Blacksheep Spiced Rum

Review Revisitation: Lambs Blacksheep Spiced Rum (85/100)
A Review Revisited by Chip Dykstra (Aka Arctic Wolf)
Revision published June 23. 2010

It is time for another review revisitation.  I have returned to this very early review which was part of the original set of reviews I opened the blog with, but which upon further reflection required  a more thorough study. Lamb’s Blacksheep Rum is a really fun rum for me, but I had better warn you that the rum will not be for all palates.  It is supercharged with cinnamon as the main spice so if cinnamon is not your thing you may want to take that into account.

History

Alfred Lamb is presumed to have opened his wine and spirits business in London in 1849.  His method of aging rum in his cellars under the Thames River is reputed to be one of the secrets behind his rum’s  unexpectedly smooth taste. Lamb’s Blacksheep Spiced Rum is a relatively new offering from Lamb’s and is part of the Corby stable of North American Brands.  This is what the Corby’s website has to say regarding the Blacksheep…

“…Lamb’s® Black Sheep Spiced Rum is produced and blended in small batches to ensure consistency of the complex flavour profile that is unique to the rum category. Our ingredients – the finest cinnamon from Korintje,Madagascar-bourbon vanilla and lime essence from Mexico have been carefully selected from around the world to ensure optimal enjoyment on the palate…”

In the Bottle: (4.5)

As you can see, the typical hexagonal Lamb’s bottle is attractive as is the professional label with attractive fonts and colors which hint at the cinnamon flavours found inside.  The presentation is quite satisfactory.  The plastic screw cap  is much preferred over those pressed on metal caps I still see, but a nice satisfying cork would have been grand.

In the Glass: (8.5)

I noticed a light amount of oil in the glass with skinny legs that swim back into the rum when the glass is tilted.  The strong aroma of cinnamon is in the air as is a healthy dose of vanilla.  As I mentioned in my original review, this reminds me of those tiny red heart-shaped candies I used to buy as a kid.

Behind  the cinnamon and the vanilla is a mild caramel scent but I detect very little if any oak or woody tannin.

In the Mouth (50.5)

I would classify this rum as a mixer rather than a sipper.  It’s not that I can’t sip Lamb’s Blacksheep, I can and occasionally I do; but, the flavour profile is like a sweet cinnamon candy.  I love this overcharge of cinnamon, and the inviting vanilla underneath, but drinking it neat is kind of like nibbling that sweet candy.  You like it, but if you have it too often the flavours become cloying.

Mixed with cola is a whole other matter, the Blacksheep is delicious mixed. In fact, Lamb’s Blacksheep rum does not need to be mixed with cola, it is very versatile. I made a great spiced peach punch for my Superbowl party this year using the Lamb’s Blacksheep as the base spirit, and earlier in my explorations (last Christmas)  I made  some wicked rum balls.

In the Throat (13.0)

The finish is all cinnamon and vanilla, with a nice kick that stems from the spice rather than the alcohol.  This is a 75 proof spirit, which is slightly higher than most spiced rums in the market place, but I really wish it had more alcohol kick to go with the cinnamon kick.

The Afterburn (8.5)

When I first tried this rum I was surprised and delighted by the unique flavor profile. Over time I have found that its flavour profile can become a touch cloying if I return too often; but, I still love using this rum for mixed cocktails where the unique spiced attitude works extremely well.

Suggested Recipes:

The recipe was my Superbowl creation and is one of the few punches I know of with real peach juice.  So for now I will call it my:

Peachy Spiced Rum Punch.

Here is the recipe:
1 cup Lamb’s Blacksheep Spiced Rum
1/2 cup  Appleton Estate VX Rum
1/4 cup Triple Sec
2  cups Peach Juice
3 cups  Orange Juice
1/4 cup Lime Juice
3 tbsp  Simple Syrup

Garnish Punch Bowl with slices of peach fruit

Finish with Large Ice Cubes

I find this to be a very refreshing drink and as you can see I fill my glass to the brim!

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Blacksheep Rum Balls

1 1/2     cup finely chopped nuts  (A mixture of walnuts, pecans, and almonds)
1  1/2    cup icing sugar
4 oz       grated dark bittersweet chocolate
1/3       cup Lamb’s Blacksheep Rum
1 tsp     Real Vanilla Extract
1 or 2 Dairy Milk  chocolate bars

Here’s how to make them:

Place the Dairy Milk bars in the refrigerator to keep them hard so they are easy to grate later.

Make sure the nuts and the first amount of chocolate is very finely chopped and grated.
Mix the first five ingredients together and form into a small ball.
Refrigerate the mixture for 1/2 hour.

When you take the mix from the refrigerator,  Take about a tablespoon at a time and roll the dough into  1 1/2  inch balls.

Cover the balls with the second amount of finely grated Dairy Milk bars.

Place back on the wax paper in the flat Tupperware and seal, refrigerate until you are ready to eat them.  Yumm!

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Note For comparison I have left my original review below:

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Review: Lambs Blacksheep Spiced Rum 89pts
A Review by Chip Dykstra (Aka Arctic Wolf)

In the Bottle: (4.0)

Typical Lambs bottle, nothing special but nothing bad either.

In the Glass: (9.0)

Do you remember those tiny heart shaped red candies with the strong cinnamon smell? You do, okay that is exactly what I smell here. Combined with the dark rum aromas this is very enticing.

In the Mouth (54.0)

This is yummy. An explosion of cinnamon toast and molasses. Somehow it works instead of going awry. Mixed with coke this is even better.

In the Throat (13.0)

The odd flavours do not settle as it goes down but the experience is well worth repeating. This isn’t your average spiced rum but a spiced rum on cinnamon steroids. Unlike the Captain Morgan Private Stock which is Vanilla on steroids, this mixture works!

The Afterburn (9.0)

What a really refreshing change. The overcharge of cinnamon really gets me. I heartily recommend this Rum to all who like cinnamon toast.

This review was first posted on:

The Ministry of Rum.

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