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Ed Hamilton

eGullet Society staff emeritus
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Everything posted by Ed Hamilton

  1. Montecristo is certainly good rum, look for a little coffee note in the finish and I remember a little chocolate in the blend. Savor this one, but before you finish the bottle start looking for another.
  2. I haven't drunk a lot of rum from the Cape Verde islands, most of my sailing friends finish it off before they get across the Atlantic. What I've drunk from the Carpe Verde islands didn't impress me at world class spirits but the locals will swear by it, because it is what they're used to. These rums are probably closer to cachaca than rhum agricole. Unfortunately sugar cane distillate doesn't really tell the story about where these rums are made from molasses or sugar cane juice. But in most cases, if it is made from sugar cane juice the label will tell you so. I believe there is a small sugar industry in Cape Verde so it would make sense that these spirits are made from fermented molasses, but probably not distilled to a high proof as are most rums distilled from molasses. I would mix a little sugar and a squeeze of lime in a glass, add a measure of your rum, stir until the sugar is dissolved and then add crushed ice. The first sip isn't going to warm you up on a cold day, but by the end of the drink you'll be feeling the cold a little less.
  3. As I read this post, I was enjoying a glass of Brugal Anejo on the rocks. Look for a full flavor with flavors of raisin, roasted walnuts, smoky oak, and a full finish with a slightly caramel note. Before you mix this with Coke, you owe it to yourself to try Brugal Anejo neat, then add a couple of ice cubes and then observe how the flavor opens up as the ice melts, patience will be rewarded.
  4. St Vincent Sunset 169 proof is one overproof rum available in the US. White rhum agricole is bottled at 100 proof and is also quite flammable. And then there is Stroh bottled at 160 proof.
  5. I will also be interested to hear your impression of the local cachaca compared to rhum agricole. I admit that I drink the rhums from Martinique and Guadeloupe, but haven't found a taste for the Reunion rhum, yet.
  6. Sounds like you've got some nice rum for Christmas, but before you finish that bottle try to compare it to the 5 star Barbancourt, 8 year old.
  7. I can't wait. But the pound and the euro are killing me. I've tasted some great single distillery rums, bottled in the UK and can't wait to drink more of them, but this Hallmark just isn't one of them.
  8. I grew up sipping grandma's whisky, honey and lemon, I think grandma found us easier to handle when we were under the influence of her cold medicine. But now I'm a big kid and I'm out of whiskey so for this sore throat I poured some Foursquare Spiced Rum in some sweetened hot tea. Any other suggestions?
  9. I don't know what is available at WD 50, I didn't make it there during my last trip, but here's a short list of rums to look for. And there are others . . . happy sipping. Zacapa Centenario English Harbour Extra Old Santa Teresa Antiquo de Solero 1796 Cruzan Estate Diamond Diplomatico Pampero Anniversario
  10. Pitu is the most common cachaca in the states. But Brazil is a big country, so go for it. Keep and open mind and see what happens. And when you find something you like, buy as much as you can carry home. The taxes are relatively small compared to the frustration of running out of something you've come to like. There are literally hundreds of small stills making cachaca so expect large differences in quality. Most cachaca is served mixed so before you fall in love with something, take a sip of your new love straight. You might be surprised, how good, or bad it is. Being a spirit that is made from fresh sugar cane juice, expect differences in quality and taste from year to year. Rainfall is only one of the factors that changes the taste of these distilled spirits. Happy hunting and drinking.
  11. The last time the question of Stroh rum surfaced it was in the topic titled 'Canadian rum line up, a prejudiced view.' You may wish to take this up with Stroh or their holding company Eckes Stock International both of whom clearly identify the brand as Rum. If it looks like a duck, walks like a duck and sounds like a duck - it's a duck. ← According to Stock, the holding company I received the following: Composition of "Stroh Rum" The alcoholic basis of Stroh is exclusively genuine rum produced from sugar-cane molasses. According to an old Austrian tradition and a secret recipe from the house of Stroh, this rum is refined with the finest essences and aromas. This recipe comes from the founder of the Stroh company, Sebastian Stroh, and has been passed down for generations and retained in its original form. This refinement process lends the rum its distinctive aroma which is known throughout the world, and which the connoisseur associates with a bit of Austria. The legal framework conditions, as contained in Ordinance (EG) No. 1576/89 on the Council and Codex Alimentarius Austriacus, Section B23 on spirits, does not allow us to identify our product as rum, since it is not permitted for rum to undergo this type of refinement and flavouring process. Stock Austria Gesellschaft mbH On behalf of Jutta Pika Quality Assurance As to the source of the genuinely rum produced from sugar-cane molasses, I have been led to believe that it somewhere in India, though I've yet to identify the distillery. So it looks like Stroh may have to do some work on their labeling in the US as well. The research continues.
  12. I don't want to suggest that rums aged in Scotland are going to be light in color. As for Hallmark, the fact that they are being shut down might explain why this rum was only about $12 including taxes in Chicago. There are a number of great rums distilled in the Caribbean and then aged in Scotland.
  13. Sounds interesting, Myers's has a very full flavor that stands up well to almost any mixer. Unfortunately it isn't as aged very long and can pack a real head banger if you over indulge.
  14. The use of the word rum to denote other alcohols is probably best illustrated by the term 'rum runner.' Rum runners between Canada and Detroit smuggled Canadian whiskey, vodka and gin. Rum runners on the east coast brought rum from the Caribbean north to the thirsty Americans. So it is quite possible that the author of rumfustian didn't actually forget the rum.
  15. I believe that would be Trois Rivieres, from Martinique. Barbados is a great rum island, since you're going to be there a while, check out the rums and prices and wait til you get back to stock up. Look for Cockspur 1639, great spiced rum. And don't miss the Foursquare Distillery Tour, the best distillery tour on the island. San Juan, find Barillito 2 or 3 star rum, you'll be glad you did. Dominica has a few interesting rums that you won't find anywhere else. The Shillingford distillery, locally called the sugar factory, is a great place to see, one of only two distilleries that still use a water wheel to crush the cane. In St Thomas you'll find a great selection of rums, check out KMart and the Pueblo just up the street from the cruise ship dock. Ask any crew member how to get to Kmart and you'll pass the Pueblo grocery store. The Brugal extra viejo you'll find in St Thomas is much better than what you'll buy in the states, and the last time I was there it was on sale. Downtown, AH Riise has a few rums that you won't find anywhere else. Taste the chocolate rums and their 3 to 6 year blend, or their 6 to 12 year old in a frosted bottle is something to cherish.
  16. OK, I'll accept that the author forgot the dark rum, but a quart beer or ale, a pint gin and a pint of medium dry spiced sherry sounds just a little too alcoholic even for me, not to mention being a waste of beer, and gin.
  17. Thanks for casting a little historical credibility to this drink. If you can't find some credibility in the egullet forums, well, there probably isn't any.
  18. Every once in a while I run across a drink recipe and wonder, is this for real, or is this something that a lazy spirits writer dreamed up between trips to the sanctioned smoking space outside the front door of the office? What do you think about this concoction called RUM FUSTIAN ? 6 egg yolks 1 quart beer or ale 1 pint gin 1 pint medium dry sherry 1 stick cinnamon Dash nutmeg Twist lemon peel Beat the egg yolks until lemony and frothy. Beat in the beer; beat in the gin. Put the sherry in a saucepan with the cinnamon, nutmeg, and lemon peel and heat just to the boiling point. Remove the cinnamon. Beat the hot wine into the egg mixture, and serve at once, while it is still warm, in heated 8-ounce mugs. Makes about 8 drinks. If there is a problem with eggs in your region, do not prepare this recipe. House & Garden be the first to rate this recipe , my second clue that this might be made up, was that no one had rated this collection of ingredients. And just in case you're thinking I made this up. . Rum Fustian?
  19. After unsuccessfully trying to contact the Stroh distiller, I've been unable to confirm that their spirits are made from sugar beets or sugar cane. Rum, sold in the US, can only be made from sugar cane juice, syrup, or molasses and distilled to less than 96% alcohol by volume. I seriously doubt, since Stroh or it's holding company don't identify the raw ingredients, except fruit, used to make their spirits, that it is made from molasses. Austria is a long way from the Caribbean and the logistics of transporting and storing a liquid that becomes even more viscous at temperatures below 20 degrees make me doubtful that Stroh's Rum is actually made from molasses. The research continues.
  20. Anybody find this offering from Hallmark St James? Light gold color, aged in Scotland 17 years, according to the label. I just found it in Chicago and haven't opened the bottle yet. Well, I couldn't wait. The nose has hints of pear, smoky cedar. The first sip is very light leading toward a slightly hot spice finish. Overall a very light rum, without a lot of depth in the character. Sorry about the low quality of this photo, but you can see the color of this spirit aged in Scotland.
  21. I have to agree about Cuba being used as a marketing ploy, Matusalem uses it to an extreme. I've had liquor salesmen in Massachusetts tell me that Matusalem was Cuban, it says so on the bottle. I drink Havana Club Anejo in the islands, because I like it and it's a good value. But I have noted that the various blends have changed over years.
  22. While we wait for new labels, actually the present ones are as bad as one might think, but the good news is that the rum is of the same quality as I enjoy in the islands. If you find the Barcelo rums, give them a try, I think you'll be glad you did.
  23. Sounds like I missed a good cocktail last week while I was in New York, besides not seeing the lovely Audrey. Too bad I won't be back until after winter climaxes.
  24. In addition to a number of good rums that have been tasted at other rum fests, there were a few pleasant new surprises at the lastest Rum Fest. Barcelo is now importing their Anejo, Gran Anejo and Imperial rums. Barcelo has been on my list of favorites for years so I'm glad to see all three of these rums coming to the US, though the labels on the Gran Anejo and Anejo still need a little work. Phil Prichard has been busy in Tennessee making some interesting flavored rums, including a cranberry rum that was fantastic with a squeeze of lime. Noa Noa vanilla rums from Tahiti are going to be available soon. El Dorado rums is now making a Demerara Rum Cream, if you've been craving Sangster's Jamaican Rum Cream, and haven't been to the land of Jah recently, take a look at Demerara's Rum Cream. And if you're on the left coast, don't depair, Rum Fest is coming to San Diego the first Friday in March. And there will be some new rums there. And I'll see you there. I wouldn't miss it.
  25. All rum is made from sugar cane juice, syrup or molasses. But the sugar is fermented and becomes alcohol, which is distilled into the ethanol we drink. Many dark rums are colored with caramel - burnt sugar- but the sugar used to make the alcohol doesn't come through the distillation process. But like scheer points out, not all of the rum blenders follow all the rules, which is one of the reasons that it is important to know the distiller or blender whose name is on the label. If the label doesn't tell you who distilled or blended the rum you're drinking, the marketer probably doesn't want you to know.
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