Last night almost by accident I confected one of my finest-ever rum blends, this was in the glass of which only two ounces are left.
It is a combination of 8 rums in total. Three are Cuban rums: a 3 year old, 7 year old, and the Brown Label Anejo Reserve (no age stated), all from Havana Club. These rums especially when young have a pronounced "funky" taste.
They comprise in equal measures about 50%.
The other 50% is a combination of Gosling black rum from Bermuda (rich and cinnamon-like), Bacardi 8 year old (quite dark but fairly tasteless in my view) and Screech from Jamaica via blending in Newfoundland - a good amber fragrant Island rum. Oh and some London Dock, a rich rum from Guyana that may be slightly sweetened or darkened with caramel.
The result: a reddish-copper-coloured drink, like an English ale.
The mouth feel is very soft, what I try to achieve in all my blends.
The character of the younger Cuban rums comes through but swathed in ornate vestments of caramel, molasses and spice cake.
The taste is beautifully integrated and very long and the aftertaste lingers with light spice notes in the finish.
I don't think I'll ever get it as good again because I don't have all the original ingredients any more and in any case I'd never get the particular combination right.
It is a one-off, as good as well-balanced soft bourbon or a fine Cognac.