Show us your Rum
Discussion
seefarr said:
20L of J. Gow! Which one did you go for? I assume it gets stored at the warehouse until bottling?
Sy1441 said:
This place feels like my own personal thread at times lol.
I was told I needed to clear out more bottles before I'm allowed to buy more so I've been quite lately! 
Two of your recent purchases are ones I've been wanting to try, have you cracked the below yet?
The Paranubes gets a lot of air time as THE Mexican rum in the USA. I've had another Oaxcan rum and it was delicous!
And the Copalli Cacao is something I would normally avoid (as a flavoured rum) but hearing the Rum Cast guys rave about it in their interview with the distiller has me interested.
And let me know if you need to offload any bottles of that J Gow once you bottle it - I know how pressed you are for shelf space!
seefarr said:
I was told I needed to clear out more bottles before I'm allowed to buy more so I've been quite lately!
Two of your recent purchases are ones I've been wanting to try, have you cracked the below yet?
The Paranubes gets a lot of air time as THE Mexican rum in the USA. I've had another Oaxcan rum and it was delicous!
And the Copalli Cacao is something I would normally avoid (as a flavoured rum) but hearing the Rum Cast guys rave about it in their interview with the distiller has me interested.
And let me know if you need to offload any bottles of that J Gow once you bottle it - I know how pressed you are for shelf space!
I've not opened my bottles of either but I bought both following tastings. The Copalli is really interesting, you really taste the Cacao clearly. The Paranubes I thought was the star of the tasting that night, its got a lot of Agricole style vegetal flavours going on.Two of your recent purchases are ones I've been wanting to try, have you cracked the below yet?
The Paranubes gets a lot of air time as THE Mexican rum in the USA. I've had another Oaxcan rum and it was delicous!
And the Copalli Cacao is something I would normally avoid (as a flavoured rum) but hearing the Rum Cast guys rave about it in their interview with the distiller has me interested.
And let me know if you need to offload any bottles of that J Gow once you bottle it - I know how pressed you are for shelf space!
Sy1441 said:
Just back from The Rum Show in London which was outstanding, met lots of the big names from the industry and made some great new contacts along with trying probably around 100 rums over the 2 days!
Picked these up -
Ohh a single year Appleton? That sounds interesting.Picked these up -
To be honest one of the things that puts me off spending a lot of money on rum is the bullish*t age statements. A teaspoon of 20yr old liquid in your blend and boom! Its 20 year old rum doesn't fly with me.
The category needs to move towards greater clarity on what you are paying for if they want to compete seriously in luxury spirits. Not saying it needs to be as strict as Scotch, but currently its a crapshoot.
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Wadeski said:
Ohh a single year Appleton? That sounds interesting.
To be honest one of the things that puts me off spending a lot of money on rum is the bullish*t age statements. A teaspoon of 20yr old liquid in your blend and boom! Its 20 year old rum doesn't fly with me.
The category needs to move towards greater clarity on what you are paying for if they want to compete seriously in luxury spirits. Not saying it needs to be as strict as Scotch, but currently its a crapshoot.
Age statements on rums are fairly robust. You do get things like Solera rum's that would say 21yrs and be like you mention but if you look at any of the major distillers age statements tend to work the same as Scottish whisky. There is a lot of industry campaigning for clarity on stuff like this and additives however there's also something to be said for the flexibility with rum and the ability to create such a diverse product portfolio.To be honest one of the things that puts me off spending a lot of money on rum is the bullish*t age statements. A teaspoon of 20yr old liquid in your blend and boom! Its 20 year old rum doesn't fly with me.
The category needs to move towards greater clarity on what you are paying for if they want to compete seriously in luxury spirits. Not saying it needs to be as strict as Scotch, but currently its a crapshoot.
Just found this fantastic thread, I'm fairly new to the world of rum, my friends OH introduced me to the world of spiced rum.
I'm an avid cook and a very keen forager, especially for the more weird and wonderful ingredients (currently writing a book).
I've made lots of hedgerow drinks over the years like sloe gin, blackberry gin and flavouring my own gin from vodka.
Decided last year to have a bash at my own spiced rum entirely from foraged ingredients. Used a bit of trial and error and finally ended up with the final end product. My rum expert loves it, with one exception, I only have one bottle
I even named it and printed a rough label. Maître Bois, forest master's rum.
I need, to have a go at making another batch (no recipe), but make more this time.
I'm an avid cook and a very keen forager, especially for the more weird and wonderful ingredients (currently writing a book).
I've made lots of hedgerow drinks over the years like sloe gin, blackberry gin and flavouring my own gin from vodka.
Decided last year to have a bash at my own spiced rum entirely from foraged ingredients. Used a bit of trial and error and finally ended up with the final end product. My rum expert loves it, with one exception, I only have one bottle
I even named it and printed a rough label. Maître Bois, forest master's rum.I need, to have a go at making another batch (no recipe), but make more this time.
Sy1441 said:
Wadeski said:
Ohh a single year Appleton? That sounds interesting.
To be honest one of the things that puts me off spending a lot of money on rum is the bullish*t age statements. A teaspoon of 20yr old liquid in your blend and boom! Its 20 year old rum doesn't fly with me.
The category needs to move towards greater clarity on what you are paying for if they want to compete seriously in luxury spirits. Not saying it needs to be as strict as Scotch, but currently its a crapshoot.
Age statements on rums are fairly robust. You do get things like Solera rum's that would say 21yrs and be like you mention but if you look at any of the major distillers age statements tend to work the same as Scottish whisky. There is a lot of industry campaigning for clarity on stuff like this and additives however there's also something to be said for the flexibility with rum and the ability to create such a diverse product portfolio.To be honest one of the things that puts me off spending a lot of money on rum is the bullish*t age statements. A teaspoon of 20yr old liquid in your blend and boom! Its 20 year old rum doesn't fly with me.
The category needs to move towards greater clarity on what you are paying for if they want to compete seriously in luxury spirits. Not saying it needs to be as strict as Scotch, but currently its a crapshoot.
Not only are rules set individually by the small island nations producing, creating huge inconsistency, where there are rules they are very basic distinctions such as a minimum to be called an "aged" rum vs a white or some such, for the most case age statements refer to the oldest rum in the blend, not the youngest.
So a 17 year old rum can be 99.95% 8 years old with a teaspoon from an old cask.
Silvanus said:
Just found this fantastic thread, I'm fairly new to the world of rum, my friends OH introduced me to the world of spiced rum.
I'm an avid cook and a very keen forager, especially for the more weird and wonderful ingredients (currently writing a book).
I've made lots of hedgerow drinks over the years like sloe gin, blackberry gin and flavouring my own gin from vodka.
Decided last year to have a bash at my own spiced rum entirely from foraged ingredients. Used a bit of trial and error and finally ended up with the final end product. My rum expert loves it, with one exception, I only have one bottle I even named it and printed a rough label. Maître Bois, forest master's rum.
I need, to have a go at making another batch (no recipe), but make more this time.
Very nice work! I'm an avid cook and a very keen forager, especially for the more weird and wonderful ingredients (currently writing a book).
I've made lots of hedgerow drinks over the years like sloe gin, blackberry gin and flavouring my own gin from vodka.
Decided last year to have a bash at my own spiced rum entirely from foraged ingredients. Used a bit of trial and error and finally ended up with the final end product. My rum expert loves it, with one exception, I only have one bottle
I even named it and printed a rough label. Maître Bois, forest master's rum.I need, to have a go at making another batch (no recipe), but make more this time.
Wadeski said:
They really, really don't.
Not only are rules set individually by the small island nations producing, creating huge inconsistency, where there are rules they are very basic distinctions such as a minimum to be called an "aged" rum vs a white or some such, for the most case age statements refer to the oldest rum in the blend, not the youngest.
So a 17 year old rum can be 99.95% 8 years old with a teaspoon from an old cask.
I'm probably teaching you how to suck eggs but in case it's of any interest to others.... Not only are rules set individually by the small island nations producing, creating huge inconsistency, where there are rules they are very basic distinctions such as a minimum to be called an "aged" rum vs a white or some such, for the most case age statements refer to the oldest rum in the blend, not the youngest.
So a 17 year old rum can be 99.95% 8 years old with a teaspoon from an old cask.
Like you say, it's up to the individual islands' regimes and if you're spending money BECAUSE of the age statement, you need to go in with research. This is not true of the Appleton mentioned, because Jamaica is very rigorous with the age rules (like Barbados, French islands etc.). The formerly Spanish islands use the solera method of aging which can give you the interesting results you highlighted.
https://www.liquor.com/articles/rum-age/
Another things to take into account is that a rum aged in the Caribbean will exhibit loads more aged character than rum aged partially or fully in Europe, because of the temperature differences it experiences on island. So a 5 year aged exclusively in Barbados might be more characterful than something the same base spirit aged 10 years in Europe.
....And another thing!!!!....I don't think older rum is necessarily "better". If you stick 10 different rums in 10 of the same sort of barrel and then age them for 20 years, they're all going to slowly aggregate to taste more like the barrel and less like the character of the initial rums. I'm increasingly buying unaged / lightly aged stuff to get a better sense of the actual character of the spirit. But I've probably taken rum-nerdery to too deep a level. I generally have 30 to 40 good golden or dark runs in at any point. I have dabbled in Overpoof rums for a few years and have tried most 151 rums. I don't use them in cocktails, but generally have them neat with ice and in very small sips (they aren't always as harsh as you would expect). Here's the latest stock:
I'm mostly a Guyanese lover! (all hail to the Demerara Distillers)
I'm mostly a Guyanese lover! (all hail to the Demerara Distillers)
seefarr said:
Like you say, it's up to the individual islands' regimes and if you're spending money BECAUSE of the age statement, you need to go in with research. This is not true of the Appleton mentioned, because Jamaica is very rigorous with the age rules (like Barbados, French islands etc.). The formerly Spanish islands use the solera method of aging which can give you the interesting results you highlighted.
That's kind of the crux of the problem. If one island has strict requirements that, say, a 17 year old rum means the rum is AT LEAST 17 years old is on the shelf next to rum from a different island where a 17 year old rum is AT MOST 17 years old, it places an unreasonable burden of research on the consumer to understand what they are buying.It's not all about age, but once you start getting into the expensive stuff, it definitely plays a role in the value proposition....
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