Bill Poster

Had an interesting conversation about rum with the GF last night. In her opinion, rum is not a girls' drink, is unfashionable, and that in general women would never order a rum mixer over vodka..but that a Bacardi and Coke IS acceptable- because Bacardi is not percieved as 'rum' to most females(and most males IMO)-Bacardi is Bacardi.

cdh, I agree- but I have heard at least 2 rum producers complaining about descriptions on rivals' products. Maybe there should be a ban on rum producers putting the age on the bottle!

I always assumed the '8' was the year. Quite a good rum, but a better, cheaper rum (in the UK) is English Harbour 5 yr

ctgm, Regarding the 1796, the label is the only prob for me; You cannot make it out clearly on the backbar - needs to be bolder I agree with you that the rest of the packaging is v. nice- not pretentious, just sophisticated. In the UK, the name El Dorado has bad conertations (with a TV soap opera flop) -also Cavalier would not work here for similar reasons.

Total agreement. The label has to be very clean and clear, the name is all- important for Brand-building(for want of a better expression). I look at Santa Teresa 1796 and think it could do with a new label.

Interesting. But do you think age is a big factor for Joe public?

Is it the age of the rum, or preference of origin? Or something else? Q. If an average consumer (with not much experience of rum)has a choice of different brand rums; one is 5 yr and the other is 7 yr- do you think they go on age to decide on their purchase?

Doesn't sound that bad to me

What, IYO, is the best rum for a mojito? Many bars use HC 3 yr

Have'nt been yet. Its just around the corner from me. I heard a few negative things with the positives but thats probably down to a new bar finding its feet. Gethin, have you been to Gary's(legit) new establishment? Its THE place to hang out in east London.

This is totally cool-- made in the UK by a japanese designer. Hope the link works http://www.emikooki.com/main.html

no.3 i reckon

Opened a bottle of the Wheat beer I brewed- its much better than when i bottled it, but still barely drinkable IMO. 'Irony', too yeasty, slightly watery taste overshadows any flavour. Smells ok tho and the carbonation is spot on! Nice big white head which doesnt disappear after 5 seconds. Pot of honey did its job. Chris, any thoughts on the irony taste?

Cheers- What temp should i store? Getting a little hot in London again. I take it the fridge is too cold?

bottled the wheat beer- used the website you kindly recommended to work out the priming amount. I've gone a little under, with honey. Went to local bar with big bucket last night- 100 empty Nastro bottles waiting for me in the morning! I tasted prior to priming(racked into other bin first). It looks good, smells good but tastes a bit sour(not vinegary), rather watery. No carbonation whatsoeva. Bit like an ale. Not impressed at the moment but not despondent as its my first try. Will it improve with the honey/priming/age?

Its something very different..an acquired taste? very english and has a large following over here. Not cheap tho

Temperley Cider Brandy..Bloody good..the owner had to fight British beaurocracy for years before he could sell it http://www.ciderbrandy.co.uk/ Hope the link works

I think one is Shillingford Dist. on (Macoucherie)Dominica

Amazing pics- Are there many distilleries left like this(using the old water wheel etc)?

Chris, You're right- the airlock is active. I have decided not to peer in; just leave it and wait. The Weiss is 2 weeks i think- i have a lot of 'trub' to remove. Its above the tap line- what would be the best way to bottle? (i have the bottle filler device) PS would adding lemon zest to a weiss (either during the boil or later) make a difference to head retention?

What are the millipedes for?

I'm guessing its about 50 f down there. Its not any less (at the moment). I stuck it in a 60 litre barrel which looks a bit silly

..not forgetting Havana Club..I saw a japanese Kolsch in the UK, then looked on the net and saw some US ones. Cheers for clearing that up. I didn't know it was just EU

Just did a small batch of lager;10 litres using wyeast czech yeast. I smacked the pack 4 days before using- I worry the yeast may not be doing the business(didn't make starter). I cooled the wort v quickly(75f), shock the barrel, added the yeast and stuck it in a cool cellar. 18hrs and no sign of activity

Like Champagne, Kolsch is a term that can only be used if from that region(Cologne in this case). But- I spotted that some companies outside Germany use the name. Is this ok?