Mickeman

The only one I know of in Hamburg is Weinquelle (www.weinquelle.com) but they have been out of the above mentioned bottlings for over two years and Kölner rum Kontor (www.koelnerrumkontor.de) does not seem to hav them either. Thanks for the tips though.

Hi all! Im looking for online shops (preferably in Europe) that sell any of the following bottlings: La Favorite 1993 Troi Rivieres 1977 Troi Rivieres 1980 Any tips would be greatly appreciated!

Hi! I have tested a lot of combinations with chocolate and rum since my original post two years ago and found that generally heavy rum works best with a heavy chocolate (heavy flavours of cacao, coffee and vanilla) and light and/or fiery rum with fruitier chocolate. Also do not use a chocolate with a cacao percentage over 70 % in combination with spirits, the chocolate tends to be to bitter. I have tried out many different labels of chocolate, but the best I have found are Valrhonas vintage chocolate called Palmira (Venezuela), Ampamakia (Madagascar) and Gran Couva (Trinidad). They have distinct combination of different flavours and are very complex. Hope that this helps a little way, but there is no substitute for experience since taste is personal. Good luck with your tasting.

This is exactly the same what I describe above. Low proof = low alcohol content. As for bad mash, I take it for granted that we only discuss serious distilleries that don't use any mash that's not ok. All the flavors and taste (both the good & bad) in the mash are in the substances that are commonly called congeners. Which of these congeners and how much of them that’s in the finished raw spirit depends mainly on the size and shape of the copper stills and the middle cut (or heart). The shape of the stills decide how much reflux and copper contact the spirit gets, and the height of the stills and the angel of inclination of the neck decides if only the lighter congeners makes it to the next batch or if more heavier congeners get thought. Distilleries that only or mainly use the Coffey still generally get a much higher alcohol content and that means less congeners alas, less aromas and taste. That’s' why I’m trying to find out which rum distilleries that use manly or only batch destillation with copper stills and in which bottlings. If a bottling have rum of different ages I don't concider it a blend, but if a bottling contains both batch distilled and coffey distilled rum I would consider it a kind of blend.

It seems that www.koelnerrumkontor.de dosent sell / ship to Sweden. Know of another good european online rumstore that ship to Sweden?

Hi! I have enjoyed the 9 year old La Favorite bottling from 1993 for a couple of years now, but now my supplier says that the distillery has closed ant that that they cant get La Favorite rum any more. Is it true that the distillery has closed? Have tried to find an official website for the distillery without success. Would very much appreciate the adress to their site if they have any. Also if anyone knows of an Internet shop in Europe that sells the 9 year old La Favorite from 1993, please let me know.

Tried the St James Vieux and find it a bit to raw for my taste with clear notes of burnt rubber both in the smell as well as in the taste. The only Rhum agricol that I can compare it to is a nine year old La Favorite from 1993 which I like and my personal favorite Troi Rivieres matured six years from 1977 and another bottling from 1980. I just think that the St james might need some more maturation than the two to three years that the Vieux bottling have. The Hors d'Age might just do the trick, but Its not avaiable here in Sweden.

Nope Im in Sweden! Why is it better to stay away from the Cuban 15 year products? Both 15 year bottlings cost about 37$ (30€) in Germany where I buy them. The Havana Club 7 Anos cost about 25$ (20€) and they dont have the Ron Santiago 15. I also have to pay about 2$ postage for a bottle so I tend to stay away from the cheapier stuff. I have not tested the The Havana Club 7 Anos. Have tested the Metusalem 15 and don't like it. You see what I do like in my original post above. They have the following Cuban 15 year old bottlings also, but they are to expensive for me. Havana Club 15 215$ (176€) Varadero Club Rum 15 80$ (65€) Thanks for the imput!

Can buy bottlings of Liberacion Rum Cuba 15 years 40% and Malecon Rum Cuba 15 years 40% for the same price, but can only afford one of the bottles. Anyone have taste notes of these bottlings? I will only use for straight drinking without ice. Other bottlings that is may favorites: El Dorado 15 years Zacapa Centenario 23 years Troi Rivieres 1977 & 1980 Any comments, taste notes or links is appreciated!

Anyone have tips on extremely good combinations of aged rum and chocolate, or know of good websites that have? Specific bottlings and brand of chocolate is appreciated. The ones I have found so far (but not tested) is: Gran Reserva Solera 15 años & chocolate mousse. Gay Rum Extra Old 12 years & Trinidad truffle. Saint James Rhum Vieux Agricole & Valrhona MANJARI ORANGES 64%. El Dorado Special Reserve 21 years & Valrhona GUANAJA 70%. Troi Rivieres Milissime 1977 & Valrona GRAN COUVA Anyone tested one of the above combinations?

Well... Since I know that some brands have even changed distillery without actively informing the customers (I believe that St. Etienne is now distilled at La favorite distillery, but does it say so on the label and have it changed in character?) I don’t give much for what is said on the label. But since I buy most on my liquor online I don't really have the opportunity to read the label before I buy. What I do is read all about a special bottling I can find out on the official site of the distillery and reviews by online papers, rum books and private persons, preferably reviews or recommendations by someone which taste I know. I also notice if a bottling have won a lot of competitions. All this combined decide what I buy, not the label. But then again as I mentioned before I’m quite a newbie with rum although I try to apply my experience from single malt whisky if possible. The only bottlings I have tasted to date is: Negrita dark Appleton Estate VX Appleton Estate Extra* & ***, Tested two different bottles with remarkable difference in character. Metusalem Grand Reserva 15 years* Barbancourt, 15 Year* El Dorado, 15 year*** Zacapa Centenario 23 years*** La Favorite rum vieux 1993, 9 year old* Trois Rivières Millesime 1977*** Trois Rivières Millesime 1980*** Trois Rivières Millesime 1985* - strangely rough and immature. * = Don’t like ** = Bought a bottle *** = Bought a bottle + One of my favorites to date. Have only tested a single glass of the Metusalem and Barbancourt and will give them another try next time I have the opportunity. Rum is quite expensive here in Sweden the Barbancourt 15 costs about 70$.

I think that the information on the label is very important if its truthful. The credibility depends on the producer, but truth have a way of coming to light so a producer that’s not truthful on the label usually lose customers in the long run. I think that this is especially true for the finer bottlings since they are usually bought by customers (like us) that are interested in more than just alcohol. Many of the independent bottlers in the whisky industry usually displays the exact date of distillation and date of bottling as well as which type of casks have been used in the maturation. This is important for me since I prefer certain type of casks for certain brands. For example I prefer my Port Ellen single malt whisky from ex bourbon casks since I feel that cherry casks mask the distillery character (salty, peppery with some sweetness and a hint of peat smoke.) with sherry tones. Sorry for the whisky comparison, but my rum experience is far to limited (to date) to give an rum example.

Gran Ducque de Alba is the only one in the article that I can purchase here in Sweden. The other bottlings I can purchase is: Fundador Soberano, Solera Cien Lustros, Solera Gran Reserva Torres Imperial Brandy Torres Aqua d'Or Torres 20, Hors d'Age Jaime I, Reserva de la Familia (Torres) Can you recomend or tell me anything about these bottlings?

Intresting articel! I too would like to se a comparison to Cognac since I have som experience with Cognac. For instance which brands and bottlings of Spanish brandy would be "equal in quality" to the finer Cognac brands XO bottlings?

Cool article! I just don’t understand the reference o Cognac made in Spain with the Solera blending technique. (In the text about Matusalem grand reserva). As I understand Cognac can only be named Cognac if it's from the corresponding district in France. It must go by another name in Spain, or do they call it just Brandy maybe? Anyone have good links about the Solera blending technique in detail?

The bottling is described in the 2004 July issue of "Got rum" at http://www.rumshop.net/newsletters/july2004.pdf "Hallmark Demerara 1980 - Guyana Hallmark Demerara Rum 1980 (92-Proof, 20 Year Old). Distilled in 1980 and bottled in 2000. This rum’s color is copper-amber, eager to shimmer under the lightest provocation, very inviting. The aroma is a well-balanced combination of oak and currants, very brandy-like. The taste is equally superb, with a harmonious blend of wet oak, nutmeg and a hint of vanilla. The finish is delicate and predominantly oaky. A fine rum to sip after a meal, with or without the company of a fine cigar." They also describe the 17 year old Jamaican you mention and a 25 year old 90-proof Demerara Rum.

The whisky distillery Glenmorangie started the trend with different "finishes", and since it sell very good other distilleries have followed. Although I haven’t tasted any rum finished malts the ones I have tasted have more or less influence on the whisky depending on the character of the malt and the character of the fluid that’s been previously stored in the cask and of course the length of the finish. The Lagavulin double matured for example have a very noticeable note of cherry sweetness and dates in it, but then it is stored in casks that have had matured Pedro Ximenez sherry an extremely sweet and heavy sherry. It wouldn’t surprise me if in a couple of years we will se whisky that’s either double matured in rum casks or matured entirely in rum casks.

Wonder if there is an error in the book RUM by Dave Broom? On page 40 at the end of the first column and the beginning of the second column it says; ”At this point the distiller is able to separate the heart of the spirit (averaging seventy-two percent ABV) from the ”high” and ”low” wines which appear before and after the heart.” I wonder if this is correct since in whisky making the “low wine” is the fluid that comes out from the first pot still after distillation. The name on the fluid preceding the heart in the final distillation is called foreshots or heads and the fluids after the heart is called the feints or tails. Grateful if anyone could clarify if this is an error in the book or if the rum and whisky industry in this case uses different terminology.

Wonder if there is an error in this book? On page 40 at the end of the first column and the beginning of the second column it says; ”At this point the distiller is able to separate the heart of the spirit (averaging seventy-two percent ABV) from the ”high” and ”low” wines which appear before and after the heart.” I wonder if this is correct since in whisky making the “low wine” is the fluid that comes out from the first pot still after distillation. The name on the fluid preceding the heart in the final distillation is called foreshots or heads and the fluids after the heart is called the feints or tails. Grateful if anyone could clarify if this is an error in the book or if the rum and whisky industry in this case uses different terminology.

Just read this book and find it one of the best books on rum that I have read to date. I especially like the part on rum production. There could have been more taste notes on different bottlings, but I underastand that that is material for a book alone.

In my experience there is no such thing as unbiased rating. The best thing is to find a couple of reviewers/critics that have the same basic taste that yourself. The next best thing is to read a lot of reviews of one or two critics so that you get a picture of their private taste and then read their reviews in view of that. Therefore the most important characteristic for a reviewer is consistency. Personally I need reviews since I don't have the economy to purchase every type and bottling. It is sad when you have spent between 50 - 100 $ for a bottle and it doesn’t correspond to your personal taste. Sure somtimes you can take a chance especially when the stakes are not that high. But in the long run I prefere to play it safe. Thang god for reviews.

Hi Ed! Dave Broom mentions in his book "Rum" that the difference in where the cane have grown has not that much impact on the characteristics of the rum (compared to fermentation, distillation, maturation and blending) since most producers aim to cultivate the cane towards the same characteristics in sugar level and pH value. Found the article with the help of the name you mentioned. Mapping Rum By Region by PAUL PACULT. www.winemag.com/issues/july02/proof_positive.htm I’m not sure I agree with Mr. PACULT regarding the comparison he does for the regional differences in characteristics for malt whisky. Most of the regional characteristics in malt whisky is made by choice not because the difference in climate or the environment of Scotland. Sure the water and maturation process is influenced by the region, but the major influences in the characteristics of the final product is by choice, although this choice is heavily influenced by tradition and of course economic factors. Beside of this I concur with the summary of the article: "So that’s the answer to my question of whether rums vary by region. Not so much by the land alone, but by the land and the tastes and customs of the people who make and drink rum." The article is from July 2002 and it also tells of a "worrisome" trend that rum distillers start to deviate from their original styles to find new markets. Do you know anything of the development of this Ed? Maybe you could start a new thread about this "worrisome" trend Ed? By the way I’m holding a rum tasting for my singe malt friends next week and will make a report of the tasting if someone is interested. We will taste and compare the following bottlings: Appleton Estate Extra 43%. El Dorado 15 year old 40%. Zacapa Centenario 23 year old 40%. La Favorite 1993, 9 year old 40%. Trois Rivieres 1977, 6 year old 43%. Will comeback with a report on the tasting if I get any requests for a feedback.

Hi Rene! Would be grateful if you can get aswers to which destillery method (batch with potstills or colon still) each destillery uses, and if they use both of they have any bottlings that only contain potstill. Looking forward to your descriptions and pictures. Ed: Why have Trois Rivieres ceased its own production, and when did it cease? Has this something to do with the fire at Trois Rivieres some time ago?

Some components in whisky are responsible for the whisky becoming cloudy when the whisky cools on the addition of cold water or ice. Although these components add to the complexity of the whisky's aromas and flavours, they are often removed by chilling the whisky and filtering before bottling. Is it the same with rum and does rum producers use cold filtering? If it is the same with rum, does any rum destillers state if their bottlings are chill filtered or not?

I asked the question since batch distillation with pot stills generally produces rum with lower alcohol content thus allowing for more "flavors" to remain from the raw material (sugarcane juice or molasses) and allowing other flavor bearers such as esters to remain in the raw spirit. The size, height and form of the pot stills used is one of the ways a distillery can get unique characteristics for its rum. I have found a good article on the web about rum and geographical characteristics from the raw material. Unfortunately I can’t find it, but it had quotes from several rum distillery managers and the gist of the articles conclusion is that the higher level of alcohol the less flavors remain from the raw material. According to Iain Henderson former distillery manager at Laphroaig 50% of the characteristics of their ten year old malt originates from the raw spirit, 40% from the cask and 10% from the storage climate. I understand that this varies with the alcohol strength of the raw spirit, quality (and usage) of the cask, the climate which the barrel is stored in, and of course the length of the storage. Laphroaig is a heavily peated malt so its raw spirit may have greater influence on the final malt than other lighter or unpeated spirits. I read somewhere that Appleton Estate only uses pot stills is this true? Or is it that they use both, but have only pot destillation in their more expensive bottlings?