What are you drinking tonight? (Fall '07)

[OscarV]

Old Weller Antique 107.
25 degress here today and I work outside so OWA107 neat is doing me right.

[Gillman]

Late for a nightcap, El Dorado 12 years old, Demerara Distillers, Guyana.

This is a favourite and it seems to have an addition of sugar and maybe a fruit concentrate of some kind, or possibly even coffee or chocolate.

It has a rich, full very long taste, rummy but with the other flavours mentioned (whether added as such or deriving purely from maturation). It is very much in the old landed or Navy style, big and lush.

Also, it clearly has elements in it that are pot-stilled, IMO. I know this from the characteristic light "rubbery" taste it has. Or perhaps this element is from an early-design column still (they still use packed wooden stills here and there in that part of the world).

Anyway. In tasting this rum, with which I am quite familiar, I felt I could improve it by adding two elements that are already "there", i.e., not by adding literally these elements, since I don't know what they are, but adding things I think are very similar. So I added first a dash of Doorly's XO from Barbados to deepen a bit the aged element, and then a little Angostura 1824 from Trinidad and Tobago. The Angostura is unquestionably pot-stilled or part of it is, it has a rich flavor of which the core is the "rubbery" note denoting a pot-stilled rum spirit.

I felt these additions would complement the taste and they sure do.

I did this a while ago and let it mature and only tried it tonight, and it is sensational.

Gary

[TNbourbon]

Late for a nightcap, El Dorado 12 years old, Demerara Distillers, Guyana.

This is a favourite...

I have this open, too, Gary and agree -- it's very fine rum at a very palatable price (around $30 here). As you've noted, the 5yo (which I have open, too) also is quite good, and even cheaper still.
Heck, in your honor, Gary, I'm going to have some of each -- vatted 1:1 into an El Dorado 8-1/2!

[Gillman]

My tweaked El Dorado is essentially (little did I know when I confected it) the rum equivalent to the 1973 Ladyburn malt whisky spoken of recently on the board.

Gary

[Gillman]

Thanks Tim, hope it's good. It sounds great! Taste notes please.

Gary

[TNbourbon]

Thanks Tim, hope it's good. It sounds great! Taste notes please.

Gary

Well, Gary, I sipped it a couple of times (quite good -- reminiscent of Pyrat's XO's 'juicy fruit') -- but, then, since I'd skipped supper, I drowned it in diet cola (you can do that when it doesn't cost an arm and a leg!) and accompanied it with a peanut butter sandwich. Not really the best tasting scenario. Understand, though, that I am enjoying a fine, late, light meal.

[Gillman]

It sounds good! I had some unsalted chips with mine. (Am I alone in thinking potato chips, for no apparent reason, are over-salted? I found a supply which omits the sodium particles and quite honestly am very pleased with them. We also sometimes can get a low-salt version I like). I didn't skip dinner (or lunch or breakfast), which means a price to pay tomorrow!

Gary

[NickAtMartinis]

I drank some '07 Stagge, Weller Antique and finished up with WTRB.

[Luna56]

Finishing up an ERSB 10, going back to the house soon for a small dram of Balveniie SB 15 (a SMS. Mighty good hooch!).
Cheers to all!

[squire]

I'm going to pour two fingers of bonded Old Grand Dad over ice and add a splash of seltzer. Then, if necessary, repeat.

Regards,
Squire