97: Inside the Hampden 8 Marks Collection with Peppie Grant, Daniele Biondi, and Howard McCalla

In this episode, we went deep on the eight marks of Jamaica's Hampden Estate and the making of the recently released 8 Marks Collection with Peppie Grant (Tour Manager at Hampden), Daniele Biondi (Export Manager at La Maison & Velier), and Howard McCalla (Production Manager at Hampden).

Speaking with people from both Hampden and La Maison & Velier allowed us to get the full story behind the 8 Marks Collection, from the rum itself to how the release came together in the first place. We discussed:

• How the idea for the 8 Marks Collection came about

• Challenges in creating a unique product like this

• The best ways to taste through Hampden's marks

• How to approach blending marks together

• Why higher ester level does not automatically make a rum more complex

• What exactly is cane juice vinegar?

• Whether certain marks are only made on certain stills or not

• Hampden's rumored 3,000 (or even 7,000!) ester level rums

• Why Jamaica limits ester levels in rum

• The perils of the "high ester" descriptor

• The upcoming aged version of the 8 Marks Collection

• Hampden's future

• And much more!

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