Posts posted by edgarallanpoe
I've had this book on my kindle for a while now and love it. Obviously it is unrealistic to think that a home bar could replicate the recipes in this book, it would cost you *thousands* in booze to do so. However, using their recipes as a guideline has been a lot of fun. Their infusions are spectacular...especially the jalapeno infused tequila.
1 hour ago, JoNorvelleWalker said:
You had quoted a post by @EvergreenDan on the topic of white rhum...anyhow I agree rhum agricole can be expensive and hard to find.
Yeah, I can see how it was interpreted that way. I should have been more clear. Fair point.
19 minutes ago, JoNorvelleWalker said:
I have a bottle of Neisson 18 on my shelf. I assure you it is not a white rhum. I doubt JM 15 is either.
True, it is not and I wasn't saying it was. I was responding to the statement that good rhum was hard to find and was not implying that all rhum was white.
9 hours ago, JoNorvelleWalker said:
I don't believe it. Neisson l'espirit is around $70. The most expensive that I know of. Admittedly I have to think a moment before I down a glass, but I would not call that expensive as rhums go.
Believe it...Neisson 18 is about $550. Rhum JM 15 is about $250. There are others, trust me.
5 hours ago, EvergreenDan said:
Try a white rhum agricole. Couldn't be more different from a heavy Jamaican-style molasses rum like Smith and Cross. I like both. For some reason, good agricoles can be hard to find, at least around me.
Indeed...and some of the really good ones can be *expensive*. I mean, like, rare vintage Scotch expensive. lol
3 hours ago, DiggingDogFarm said:
You obviously haven't been to my area.
Well, in my defense I did say *majority*. Also, the website pretty much takes care of the selection issue and I have found their shipping to be quite reasonable.
PA State Stores are not perfect, to be sure. However, the criticism that they have no selection is false. The website is *really* good. Do they carry *everything*? Of course not...but name a store that does.
Their prices are in line with most and lower than *a lot* of places I shop. PA liquor law are antiquated and stupid, but again...not the worst I have seen. I would love to simply be able yo get online and order what I want, when I want it and not have Big Brother keeping me safe. lol But the system isn't anywhere near as bad as some of you are making it out to be and it is actually better than the majority of states I have visited.
7 hours ago, Ashen said:
I will second the smith and cross recommendation, awesome rum.
Edgar- do you have any thoughts on El Dorado? My brother-in-law and I did a blind vertical tasting over the holidays . 5, 8,12, 21 yr old ( neither of us has the 15 yet). My favourite was the 12 for sipping neat. It has more flavour and much more pronounced pleasing smell than any of the others but is slightly more harsh on the finish than the 21. For mixing the 8 yr old was my favourite. Don't worry we didn't mix with the 21 yr old, on the mix test with stopped at 12 yr.
Yes, I do. I wont touch the stuff. El Dorado is one of the more egregious examples of what I was talking about earlier. Their 12 yr has tested at between 35-39 grams of added sugar. That's an insane amount of added sugar and it begs the question...if it really was 12 yr old why the heavy dosing? Only they can answer that question and they haven't as far as I know. Please understand that I am in no way trying to keep you from drinking that rum, I am simply saying that I have a real problem with companies that, IMHO, are misrepresenting what they are selling. If they are adding that much sugar, then it *legally* ceases to be a rum and is actually a liquor. Please keep in mind that sugars are destroyed in the fermentation process and a pure rum should only have trace amounts in it...35-39 grams of sugar can't happen unless it has been added after, it is simply impossible. If you enjoy the rum, then by all means, drink it and please enjoy it....just know what you are buying and be an educated consumer. American whisky and Scotch whiskey would *never* tolerate this nonsense and companies who did it would be ostracized by the people who love those spirits. Why these rum companies get away with it is baffling to me.
Unfortunately the current state of rum is pretty bad. There are a *lot* of illegal things going on...such as adding sugars and other things to make young rum look older. You need to be careful and do your homework to avoid being duped. I'm not saying that adultered rums don't have their place, I'm saying that the rum buyer should be informed of what they are buying. Here are some great bottles of rum that wont break the bank and are not sugared up young rums being sold as something else.
1. Smith and Cross $30 and is an absolutely spectacular example of fine Jamaican rum. It's also 114 proof IIRC.
2. Appleton XO This has been renamed but is the same rum. It's around $20 and is another example of a classic Jamaican rum
3. Scarlet Ibis $30 This was Death and Company's house rum. It's old Caroni rum from Trinidad and it is a steal at this price.
4. Bacardi 1909 Heritage $20 This was supposed to be made from the original Bacardi recipe and while I have no idea if that is true, I can tell you that it is an amazing rum at an amazing price. it is also pure and unsugared.
5 Anything from Doorly's Seriously, I have them all and they are great rums at stupid low prices. A poor man's Mount Gay XO ($50)...the Doorly's range from $12 to $25 for the 12yr. That's an insane value.
6. R.L. Seale 10 yr One of the finest rums in the world and it is about $25 a bottle. Made by the same man that makes Doorly's.
My wife and I would get this when we could. Both of us liked it better than the Blue or the Gold. Good stuff for sure glad it is back.
"Death & Co: Modern Classic Cocktails"
in Spirits & Cocktails
That is exactly my point...some might think that this book is a recipe book. I suppose in some respects it is exactly that. But IMHO it is *much* more useful as a guide with which to experiment and create your own concoctions. That isn't to say that the recipes aren't fantastic, they are and I use them often. But I have had a lot more fun reading their explanations on *why* they do the things they do and *why* they use the ingredients they do.