scheer

It is real rum, they use high ester jamaican rum for it Ed

You are absolutely right ed, blending with bad rum is no use at all, since you will stay with the bad notes in the final blend! Dump it or keep it for sentimental reasons ed

Next to flavourings their also might be some charcole filtred aged rum in the blend which might give you the cedar smell!?

That's when you break out the light rum, and see if you can save it through blending, i suppose. :) ← Someone tried to sell it to us, I am afraid. So guess what we decided:)

Next to over aging one can have "bad barrels"as well. We still have a molasse based rum dist; 1948 and to my knowledge also aged that long which was way over the top and undrinkable! ed

You'll be surprised Ed. I see more and more markets opening up for as I call it top end rums. Single barrel, single distillery single mark aged rums. Quite some are Stocked up In Liverpool to be sold to customers world wide who will lay it down in Glasgow to be bottled at the time they want it and to be labelled in there own way! You'll have to see the rums in Liverpool, if you come over to Europe, just let me know, Regards, Ed

try to see if there is some simmilarity with "rhums" from the French Islands like Martinique Guadeloupe or Reunion. You'll be surprised! Haven't they all that "sugar cane juice" note?

Ed, I know they buy a lot of light rum distilled in Italy, I've been told molasses based imported from pakistan. If they distill below 96% .......?? so it can be called rum as the law asks .. who knows? regads, Ed 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. ←

I do have experience with the Japanese wanting a "vely special rum"so if interested I could help. regards, ed

In fact in the EU is is illegal to add anything but caramel for colouring purposes to the rum. So sugar is illegal in the EU to add. But I am aware of the fact that there are a lot of rums, blended and bottled in the EU who add sugar, which still is illegal. Where is the rum police???? Concerning the flavour; this is al done together with flavour companies, who have specialists for alcoholic beverages Scheer

'guy' as in purveyor what is that salty black licorice called? yuck ← Zoute drop, only for the die hards!

it not from scheer, I can asure that.

The Main Rum company in the UK is supplier of small parcels one or several barrels, for bottle small series of "single" barrel rums. send them an e-mail: http://www.mainrum.com/ good luck

It is good to be amongst the real rum lovers!

What I see concerning the worrisome trend is e.g. what is happening in Germany; There used to be a lot of rum labels and rum bottelers on the market in the last two decades or so all the brands were bought by a few "big players"in the market, ending up fighting against the big brands like bacardi and nowerdays Havanna club. All those smaller nice brand are more or less gone now. The market is now devided into 2 sections; more or less the international brands and the very low end price fighting brands of the big supermarketchains like Aldi, REWE, EDEKA etc. In the old days the dark rums had a nice component of high ester jamaican rum in it, due to heavy price pressure the dark rums of those low end brand are just light colums still rum colored with caramel. The only brands left are Pott and at distance Asmussen all the rest is gone.

Yes we do have a lot of pott still "single batch" rums on stock. it all depends on our clientele, what they want. We do see a, in my opinin very nice, trend of buyers who are looking for more aged rums from one specific distillery, could be pott or column still. Those buyers are aiming at the top end of the market and try to compete with the high end cognacs, and other 'digestives". Next to the exlusive range they also want to have a lower priced, but still high end umbrella brand, which could be a blend of column and pott and may be some aged column still rums. High ester single mark pott still rum is very seldom wanted, but also growing.

These Trinidad rums are not bottled in Trinidad but in France

Hi John, There are plenty of original rums from cuba on the market. All will be bottled in Cuba or under licence of the Cubans. It is not allowed by the Cuban Government to export Cuban rum in bulk and bottle it with a private or own label and bring it on the market. Cuban brand are e.g. Caribbean Club and Varadero but there are many more.. regards, Ed

have a look at www.mainrum.com for the phone number, they are based in Liverpool ( only business to business I'm afraid) but you can always try, ask for Ian or Eric. Ed

John, Good to see you had a good time, if you're interested you could come by our office and have a look in our nice small lab, which is really rum paradise, just ask the cadenhead shop guys were we are ( a 5 minute walk from the shop) Ed

I just found out that there is a beautiful new rum book available,written by Dave Broom it is just called; rum published by mitchel beazley. ISBN 1 84000 730 3 www.mitchel-beazley.com 176 pages full colour! An absolute must for all the rum lovers. regards, ed

recently the brazilian legislation has been changed> Everything distilled between 48% and 54% must be called aguardiente de cana/ So this is officially not cachaça. ed

If your talking about a dark rum, this is dark!! in fact it's black. In fact it is a whole lot of caramel. and it is just for the bartender, who can use it as a "floater". I sugest do not drink it. This is not on the market to drink it on ice, but as a cocktail ingredient. regards, ed

latest news on cachaça is that is has to be distilled between 38 and 48% alc. vol. Any distillate between 48 and 54% should be names aguardiente de cana. This is by the latest decree no. 4851 d.d. October 2, 2003, article 90 , by th Brazilian Government. In this decree also Caipirinha is mentioned, that it must contain real cachaça, and other vaiation of sugar cane spirits coming from Brasil. Ed

Thanks for the info, I knew the distillery in Nepal, but was looking for rum producers or products probably on the east coast, like in the area of shanghai or Shenzen. Thanks anyway, ed