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I have been known to do a little tiki now and the and Beachbum Berry Remixed is pretty much the new tiki bible.Quote:
Originally Posted by devillighter
I have to agree those prices for El Dorado are scary! Here the 12 is $21.99 and the 15 is $29.99 on the shelf today. The 21 is harder to find but is probably under $80.
Picked up 2 more rums today. I liked the Angostura 1919 (8yr), so I decided to get then 1824 (12yr) as well. Will try these 2 head to head later. I also picked up Doorly's XO...looks like this one goes into sherry casks for a second maturation. Next rum up on the radar to buy another time is Mount Gay Extra Old.
I have and like both the Doorly's XO and the MGXO. Very nice Barbadian rums. The MGXO is a little more expensive (mid $30's?) but has a little more depth to me. Richard Seale, who makes the Doorly's XO, also makes one called RL Seale 10yo rum (named for him obviously) which is also quite nice if you can find it. Also comes in an interesting funky bottle. He also makes a decent but low proof spiced rum called Foursquare that I have enjoyed. None of them are very expensive. Probably low $20's around here.
Between the two Angostura rums I tried...I prefer the 1919 (8yr) over the 1824 (12yr). It's quite a bit cheaper too. The Doorly's XO was good too. Wasn't sure if I would like the sherry influence, because most scotch that's matured in sherry cask I find over-sherried. This wasn't the case with Doorly's, very well balanced.
Did you know that there is a Bowman rum? It's under the George Bowman label, nas, 80 proof and same shape bottle as the Bourbon and Rye (which I find a little strange and why I noticed it). I saw it at Binny's and iirc $39.99. The El Dorado age stated 12 year at $32.99 made more sense to me.
Rum is something that I would think most distilleries would be able to make if they chose to. However, I believe the Bowman rum is a rum sourced from an undisclosed Caribbean manufacturer and then bottled in Virginia. I have certainly tried sourced things from a bottler before but in this case I have not tried the Bowman rum because, as you note, there are many nice rums for the same or less and because I haven't had anything motivate me to want to try it.Quote:
Originally Posted by T Comp
I guess it is supposed to fit in with their whole Colonial Williamsburg-esque motif given that rum was commonplace in that period.
I should have mentioned they were not the distillers, or are they of anything, unless you consider redistilling with their doubler as distilling ;). Doing a little more digging and I see that Lew Bryson on the Whisky Advocate blog mentioned they are bottling gin and vodka too. http://www.whiskyadvocateblog.com/20...-turns-a-page/Quote:
Originally Posted by tanstaafl2
What do you guys think about Oronoco?
I ask because I "reacquired" a 1L bottle of it from a friend. It tastes pretty good to me. Different from the Pampero but still good.
An interesting rum from Brazil, it is made from cane juice like a rhum agricole by a company better known for making cachaça. It doesn't qualify as cachaça though as it is distilled to a proof to high for cachaça and then the juice is blended with other traditional molasses based rums. I don't have a bottle but have tried it. Fairly sweet and drinkable for a white rum as I recall but I would have to try it again to refresh my memory.Quote:
Originally Posted by Clavius
I have seen it priced anywhere from the low to mid $30's to mid $40's. Haven't priced it locally recently and it can sometimes be hard to find. As a mixing rum there are others that I like just as well that are much less expensive and more readily available like Flor de Cana 4yo or El Dorado 3yo (which is also quite tasty and pretty good on its own!).
Might make a decent sipper if you want to sip white rum (nothing wrong with white rum neat or on the rocks necessarily, just not something I do routinely as there are too many delicious brown rums I like better!) or work well in a mojito.
Bought a bottle of El Dorado 12 yesterday. Wow, I forgot how sweet rum is. Good stuff. I think I'll experiment with vatting this with certain bourbons. We all recall fondly the rummy flavors that used to be common in some glut era bourbons, why not recreate that. A very informal experiment with my current table bourbon (Old Heaven Hill 8/86) at about 5:1 bourbon to rum seems initially quite promising (reminiscent of 4R SmB).
I also have some toffee crunch ice cream that is begging for a drizzling of ED12.