Rene

It looks great. It is probably created for the USA market. Is the bottler also the producer, or does he/she buy Rum and bottles it under a privat label?

Are there more Rumdstilleries in the USA?

Next Tuesday I will go to Prichard's to work there for 4 weeks. My experience will be placed on my website (http://www.rumpages.com). If your have questions about Prichard that you would like to be answered, please Email me at rene@rumpages.com.

If I can't trust the label, why should I trust the inside? It's from the same maker.

On this Rumstore/AOC site there is no mentioning of "no coloring". On www.webpages.com You can find the rules for AOC (in French and English). Just click "Rhum Agricole" on the left en click "AOC Martinique" on the right. Coloring is not an issue for the French.

In thailand there is Sang Som Rum. They also do a liquor. In the Philippines there is Tanduay (http://www.tanduay.com/rawmatls.htm). It is big company and they are very popular amongst the Philippinos. They do several types of Rum (TANDUAY 5 YEARS, TANDUAY GOLD, TANDUAY RHUM 65, TANDUAY WHITE, TANDUAY PHILIPPINE RHUM, TANDUAY DARK, TANDUAY CENTENNIAL RHUM, TANDUAY E.S.Q., TANDUAY SUPERIOR). They also do Whisky, Gin, etc. Plenty of possibilities. India also produces a lot of Rum (different, but that is what you wanted). Check Peters RUmpages (www.rum.cz) for a huge list of producers overthere. Good luck and write which Rum you took.

In the whisky industry a blend means that the Malt Whisky is blended with a non malted grain alcohol. When you blend 2 or more malt Whisky's it is called Vatted Malt. They are both blends from different barrels. Whisky distillers only cooperate with each other when they belong to the same company (like Diageo). It is also possible that different companies end up in 1 bottle, but only because there is a salesman or company who bought different Whisky from different companies to create a different Whisky. If you want all your bottled 5 year-old Rum to taste the same, you have to blend them. Each barrel gives a personal touch to the Rum inside. No barrel is the same and neither is its Rum of Whisky. I know that not all labels mention the correct age. The younger Rums (3 - 8 years) mostly mention the youngest ingredient of the bottle. The older Rums (12 - 25 years) mostly mention an average age instead of the youngest. I think that’s a bad thing. Blending lighter Rum with higher ester Rum is common. Light Rum is easier to create while the high ester Rum takes more effort of the producer. It is also possible to create several Rums from these 2 products, by changing the balance between them. When you age them both together, the mentioned age on the label is correct again. The name Single-Barrel should only be used for those products that aged in 1 single barrel, instead of 2 different ones. I think the rules for things like this should be stricter and world wide accepted. Be honest about your intentions as a producer.

The product that we now call Rum was made a long time before it got its name we all know so well. Still, many books state that the name Rum was first recognized in context with Barbados. In a way you could say that Rum (as a product with that name) originates from Barbados. We can argue about what "undisputed birthplace of rum" really means. Perhaps it should not have been written this strongly, but it's arguable. Depends how you look at things. I think this is an interesting book. Nobody knows for sure where the name came from. It's all specualtion. This is just another point of view. Within a few days I will be able to read it myself. The product itself is older, but not that much since distillation is not as old as mankind. Not every alcoholic product that's made of sugarcane is a Rum. People say that Brum was a Rum, but only the distilled cane wine is a Rum (and even then only when it is made according to several rules). Brum was never distilled. It's simply a cane wine by natural fermentation.

As from now on I'm on holiday for half a year. During that period I want to work in Rum distilleries. Friends are already checking for me here and there, but I can use all the help I can get. After the coming weekend my website will have more detailed information about this monster holiday. Untill that time I hope you are all thinking of a way to get me working out there. I prefer a place where they speak English, since my French is not of a conversation quality. There is no job to scary of heavy for me. I will cut cane if that's asked of me, but my upcoming CV will show that I'm capable of much more. More than one distillerie is my goal, but I don't want to limit anything or anybody.

XO is not a quality, it is just a name that is used to claim a certain age, although it is not protected in the Rum industry. The French use it for their Cognac and it gives the thought that the product is of a higher quality. But even inferior products can age. To use the name XO on a Cognac, the youngest ingredient of the product must be at least 6 years old. I think there should be a law made that protects the names that are used on labels.

Thanks, stupid of me not to think of this wonderful website made by Petr.

Does it say "flavoured Rum" on the Pyrat label or just "Rum"? It should say flavoured to my opinion.

It seems that no-one knows Mc Cormick Rum. Perhaps if I ask again, somebody remembers something about this product. So here it goes: Can anybody give me information (even the slightest) about this Mc Cormick Rum?

I have not heard that they closed, but you never know. The Rum can be found at http://www.koelnerrumkontor.de/onlineshop/shop.html and you can find information at www.rumpages.com. Click on library and than click the F. There you will also find (La) Favorite.

I have 2 bottles of the Reserve Speciale (5 stars) that are bottled in the 1930's. This year I am going to open 1 of them, together with a 5 star that is bottled recently. I think that it is going to be an interesting event. Anybody who is interested in tasting is welcome.

The more fun if you can get it when you're there. Cuban Rum is also not allowed in the USA, but there is more of that Rum in the States than you or I can drink in our life. Forbidden fruits are the best. A fact since Adam and Eve.

Because of the many stories that were heard about Stroh (including by me) I did some extra searching. Here is the story so far as I know it: The reason why Stroh cant name 'their product "Rum" is a legal reason. The name "Rum" is protected in many countries (including Europe and USA). In the Decree (EG) No. 1576/89 article 1 (4) a, it is said, that rum is that spirit which is exclusively made by alcoholic fermentation and distillation of sugar cane sirup and sugar cane molasses. Still, the main ingredient of Stroh is Rum. But they also add flavouring agents like vanilla and so on, to it according to an old secret recipy. They can call their product "Spiced Rum" but the name "Spiced Rum" is not a legal definition in Europe. Therefore they call their product "spirit" instead of "Rum", except in Canada. On the labels of Stroh 54 in Canada the product is defined as "Spiced Rum - Rhum Epice" because the legislation allows it. In the old days they also had the name "Inlanderrum" on it. That's forbidden too now. This product only exists in Austria and it is defined as follows: Inländerrum is that spirit which is made from sugar cane and sugar cane molasses distilled and produced in Austria. Therefor Stroh is not an Inländerrum. As soon as I know more, I will let you all know.

If you're ever in Suriname (Dutch Guyana0 try to buy a small bottle of Marienburg. They have Rum with 80 and 90 % by volume (Yes, that's 160 and 180 proof). This is the highest I have ever seen regularly. It's made by SAB and is not allowed in many European countries. I'm not sure about the USA. But the bottle is so small (0,2 liter) that it's easy to carry with you. That's how the bottles got in my collection anyway. I'm sure that your Feuerzangenbowle will burn and later will you from the inside ('cos it's hot stuff, even without a fire).

I wish my life was that simple. Anyway, the European law is simple. If it aint a product from sugarcane (molasse, vesou of what other name you want to give it) it aint a Rum. The name Rum has been on the label for years. If it is a Rum, why did they take the name away in Europe? The American law might be different. To many people this is indeed triviality, but to serious people in the business, this is an important difference. Why should they work with an expensive Rum when they can get away with a cheaper alcohol?

This event could not take place, allas. It will be held in 2005. When more details are available, I will let you know.

I went back to the shop in Amsrterdam for more information. I asked wether they had more. The guy behind the counter said: "no" but firmly. It looked like he wanted to say: go away (but with the F-word). I said that Lange Tabbetje does not excist. He replied: "Who cares" and walked away to another customer. I said that this way he could put anything on the label. He didn't listen anymore. He ignored me. At this moment I'm checking what I can do about this. The drink could even be a Gin or a neutral spirit. If a part of the label is incorrect, you can never be sure about the other writings. People like them give Rum a bad name.

About the quality of Cuban Rum: I agree that we disagree.

I don't know what they say about Stroh in your country, but it is not Rum. Stroh Original comes from the Austrian "Sebastiaan Stroh" from Klagenfurt. They are famous for their aroma, that has been kept a secret all there years. They use an unknown basic spirit (but not a Rum) and add a sugarcane spirit and the aroma. Therefor it is not a Rum. In the old days the name Rum was written on it. Now this is forbidden (in Europe).

Were are you from? USA. I thought all Americans liked Cuban Rum. The name Cuba is often used as a marketing trick. Cuba sells, its hot. There are not many people (yet) who want to pay a lot of money for Panama Rum. So put the name Cuba on it and you sell more bottles for a better price. Thats a win-win situation for the salesmen. That's marketing these days and the buyer gets to pay for it (although its his own stupidity). Scheer and I already mentioned it before: there are laws, but who's checking? I think we should!!!!!!!!!!!!!

I have a bottle with an even older label. They are progressing. You are right about the inside. That's quality all the way.