PR Rum Time

I just picked up a bottle of the Planters XO and am thinking the answer is yes. Anybody know for sure? David

Ed, what is the youngest rum in the blend? David

Yes, 8 is the age statement on the label meaning that the youngest rum in the blend is 8 years old. The Reserva is a younger blend of rums. David

I had an interesting visit to the Amadeus bar in Old San Juan last night. My wife and I had just finished dinner at a nearby Mexican restaurant. We walked over to Amadeus for some of their great flan (Puerto Rican cheesecake) and some rum. The rum selection at most bars in Puerto Rico is usually limited to local brands; Amadeus’ bar was no exception. I hadn’t had Bacardi 8 in a couple months so I ordered some neat. After taking my first sip I knew there was something wrong. I held the glass up to the light and looked at the color, a light amber. I glanced over to the bottle and noticed that it’s contents were lighter in color than the Reserva right next to it. I took another sip. “No way is this Bacardi 8” I said to myself. I swirled the rum in the glass and watched in amazement as the ‘legs’ slid hastily down the side of the glass. I knew for sure that the rum had been diluted either with water or a white rum. I called the restaurant manager over and told him that I had a concern about the bottle of Bacardi 8. I told him that it had been diluted somehow. I’m a young guy (23) who probably looked like some idiot tourist to him. I don’t think he took my accusation seriously and recommended I try the Barillito if the Bacardi was too light for my taste. I told him that Bacardi 8 was a rum I’ve enjoyed on many occasions and asked him to bring the Bacardi 8 and Reserva bottles to me. I pointed out the following: I’m know how Bacardi 8 should taste. The color of the 8 is significantly lighter than the Reserva. The ‘legs’ don’t cling to the side of the glass indicating the rum has been diluted somehow. I had the feeling that he wasn’t fully convinced that something was wrong so I suggested he find an unopened bottle of the 8 and compare the color. He went upstairs to get a new bottle and when he returned, the difference in color was amazing. He apologized and said he would talk to the day manager to see if he could find out what’s going on. I was poured a new glass. As consumers we have no idea what kinds of things go on behind the bar. If you are educated about your drink of choice and think something doesn’t look or taste right, you might be dead on. Don’t be afraid to bring your concern to management. Save the average customer from being ripped off by diluted alcohols. David

The rum was Ron Varadero 5 y/o. I have to admit, it was a little anti-climactic. I was excited because of the “Cuban Mystique” but really wasn’t that impressed with the rum. My friend gave me the bottle which is still about ¾ full; it’s a nice souvenir but not a standout rum by any means. Any thoughts or info about Ron Varadero? David

I get to try Havana Club Rum’s tonight! A fellow poster on a cigar bulletin board is in town and wants to get together with a few of us for a smoke and some HC rum. He told me he has two different kinds, I’m guessing the 7 and the 15? I’ll post tomorrow and let you know what I thought about them. David

I found this on Amazon. David

You're right Della. Without the lime juice it's just a rum and Coke. David

Welcome to the board Dan. How about a little introduction for all the members here. You must have some influence in the rum industry judging by your post. Are you associated with Travelers Rum in Belize? Hope you enjoy the rum discussion here.

When I asked the bartender at Trader Vic's Chicago what blend of rums they use to make the Mai Tai, he told me half Negrita and half Mt. Gay Eclipse. Has anybody tried this blend? I was unable to find Negrita when I lived in Kansas.

I found this very interesting: Each barrel is labeled with the date that it was sealed and a casual inventory of the casks will reveal rums that have been sitting for 10, 20, 30, even 40 years! There is a story that a single barrel was put aside in 1942, with orders that it only be opened when Puerto Rico is a free, independent nation. For 63 years then, this cask has patiently waited for that day, when it will be brought to the square in the center of Bayamon and its contents offered free to all who wish to drink from it. Just how do you think 63 y/o unblended rum would taste?

This is taken from Esquire Magazine In the simplified form of Rum and Coca-Cola, this was one of the chief fuels that kept the home fires burning back during the Big One. It helped that there was practically nothing else to drink. By 1944, all American distillers of any size had for a couple of years been forking 100 percent of their production over to Uncle Sam, and domestic stocks were low, low, low. Caribbean rum was about the only import plentiful enough to make up for that (things got so bad they were even making gin out of sugarcane, not to mention vodka). The mixer situation wasn't much better. Sugar was rationed, which cut into the market-share of the Daiquiri and Collins and such, and ginger ale was scarce. Not Coca-Cola, though. It's good to be the king. All the Andrews Sisters bobbysoxer jive aside (don't make us repeat it), the Cuba Libre was already enjoying a comfortable middle age. This wasn't its first war, or even its second. The drink was invented, it turns out, by a Doughboy (or whatever they were calling 'em) in Cuba, during the aftermath of the Spanish-American War. That was in 1900. "Cuba Libre!" was the rallying cry of the Cuban independence movement, a cause that was quite popular on this side of the Florida Straits. Sorta the "Free Tibet" of its day, only back then we felt obligated to back up our feel-good sloganeering with battleships and infantry divisions. Of course, having gotten out from under Spain, it took Cuba another 60-odd years to get libre from the Yanquis. At which point, miffed, we slapped on an embargo which rendered it illegal to consume an authentic Cuba Libre in either of the countries that produce its two essential components. But in absolute point of fact, nobody has been able to drink a Cuba Libre in its full, original glory since about 1901, when the suits at Coca-Cola started getting nervous about their product's crank factor and began exploring ways to phase out its not-inconsiderable cocaine content. Hobbyists/drink archaeologists take note: we really can't endorse any attempts to create a historically correct Cuba Libre. Wish we could, but there you have it. But even without that key alkaloid, the drink is a potent little speedball that's way tastier than it has any right to be. Don't leave out the lime, though.

While in San Juan be sure to check out the Tourist Information building by Pier 1. There is a bar inside and you can try any Puerto Rican rums, except Don Q Grand Anejo, for free thanks to the “Rums of Puerto Rico” campaign (http://www.puertoricorums.com). Don’t worry, if you want to sample the Don Q Grand Anejo it is literally only steps away. Casa Don Q is right across the street and offers a self guided tour and you can try the Grand Anejo at the bar. If you have time and are interested, you can score another two drinks and a great tour for free at the Bacardi Distillery. Just hop on the AquaExpresso ($3.00 round trip) they will ferry you across the bay to Catano where you can board a passenger van ($1 per person) which will drive you the short distance to the Distillery. Ed is right about the Barillito. There is a rum called Riserva Anejo that I recommend as well.

If you can't make up your mind, just stick to the four pillars: Old Fashioned Manhattan Martini Daiquiri Ingredients needed: Rye Gin White Rum Vermouths Angostura Bitters Bar Sugar Fresh Limes

I will have a glass (1.5 - 2 oz) of the premium stuff just about every day after work either watching the sunset from my balcony or just relaxing and reading. On weekend parties with my friends the rum is consumed in cocktails, mostly mojitos and mai-tai's.

I thought it would be interesting to see how much rum the members here are downing every week on average. I’ll go ahead and estimate around 16 ounces per week for myself.

Thanks guys. I'm flying back to Puerto Rico today. I picked up four bottles that I don't have access to in PR. Pampero Anaversario, Appleton Extra, Rhum Barbancourt, and Rhum St. James. (I hope I spelled those right) I printed out the web page from the TSA just in case the security screeners try to pull anything. David

Thank you, wnissen, for your research. The five liter allowance should be enough for me until I return to the States again. It's very frustrating living in Puerto Rico, the supposed rum capital of the world, and not being able to find Jamaican, Barbados, Trini, Demera, or Agricole of any kind. I do have access to rums from Nicaragua, Guatemala, Panama, St. Croix, Bermuda, Dominican Republic, and of course the local offerings. David

I’m traveling to Columbia, SC next week for a work conference. I’m interested in purchasing some rums that aren’t available here in Puerto Rico. I was wondering if anybody knows the rules/regulations of flying out of the continental US with a bag full of rum. I surely wouldn't want over $100 of rum to be confiscated by security screeners. I know that you can take as much rum as you would like from Puerto Rico to the Mainland and I hope it's the same story on the way back. David

I bought a bottle. It's a dry light rum that could use a little more sweetness. The color is a pale gold and it goes down as smooth as you would expect from a rum aged around 8 years. The finish is far from contemplative. I'm glad I'm trying it but there are better rums out there in the "Cuban Style" category.

Interesting, the label says something about Panama but Peter's Rum Pages has this picture of the 7 y/o listed under Barbados.

I saw a bottle of Old Havana Brand 8 y/o at my favorite rumshop this weekend. Upon inspection of the back label, I found it was produced in Panama. I have not been able to find any information about this rum online. Does anybody know the details of the distillation and or character of this rum? I can only assume it is a smooth light bodied Cuban "style" rum. It sells for $15 here in Puerto Rico.

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You might also try adding 1 or 2 lumps of sugar to the hot water then adding the rum and a pat of butter (unsalted, about 1/2 tbps). A little nutmeg can be nice too. You can substitute cider for the water and add a half-teaspoon of mixed cinnamon and cloves, but that's getting away from the simplicity of the drink. Something I've always wanted to try is putting everything in a mug and then dunking a red-hot poker into it until it steams; of course I wouldnt try this after round three.

Here's the official line from Capt'n Morgan