I'm not sure I understand what the deal is. I was under the distinct impression that pre-Castro Bacardi was aged and filtered.
I'm not either. I have a couple emails out about it, one of which was replied to. The person who replied had recently tried, (and been blown away by,) some Bacardi rums from the 1920s. He actually felt that the Flor de Cana was
good substitution for the Cuban rums of that time.
Sometimes, I feel like, if you ask 12 different people about rum, you will get 12 different answers, so who knows.Cuban Cocktail (No. 2)
The Juice of 1/2 Lime or ¼ Lemon. (Juice 1/4 Lemon)
1/3 Apricot Brandy. (3/4 oz Apricot liqueur)
2/3 Brandy. (1 1/2 oz Maison Surrenne Petite Champagne Cognac)Shake well and strain into cocktail glass.
Well I thought I would take this opportunity to do a bit of an Apricot liqueur taste off.
From left to right we have Brizard Apry, Vedrenne Liqueur de Abricot, Rothman & Winter Orchard Apricot, and homemade.
First we tried the Brizard Apry. I'm not all that familiar with the Brizard Apry, only having used it a couple times now. Every time I'm struck by the cherry scent and flavor. Not quite sure what that is about. Reminds me a bit of Apricot flavored candies.
Sigh, the Vedrenne Apricot liqueur reminds me of Apricot pancake syrup. There is am almost maple-ish flavor there, and that of concentrated dried apricots.
Again struck by the fresh apricot smell of the Orchard Apricot. My wife actually thought this cocktail a bit sweeter than the Brizard cocktail. Again, though, a stronger flavor of fresh apricot, rather than apricot-cherry-almond candy.
My homemade apricot liqueur was one of the first that convinced me that, in some cases, commercial producers can do a much better job than I. Very little apricot flavor despite it being a whole fruit infusion.
Not sure what this means; but, the Apry and the Vedrenne cocktails were foamier than those made with the R&W and homemade liqueurs.
Cocktail itself is all right. The flavors didn't really compel me to finish any of the 4 versions; but, I didn't resent tasting it. Not entirely convinced by the Maison Surenne as a mixing brandy. I think something with a few more teeth might make for more interesting cocktails. Maybe investigate some of the more reasonable Armagnac.