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Rum. - Page 3

post #31 of 255
If I like this, what else will I like?

post #32 of 255
Ron Zacapa is by far my favorite. Neat, never any other way. Zaya is also pretty good, but just can't stand up to the Zacapa.
post #33 of 255
Quote:
Originally Posted by gnatty8 View Post
If I like this, what else will I like?


I'd try Zaya, they are both distilled by the same company, Angostura, and its an extremely good rum.
post #34 of 255
I am not a rum aficionado, but I primarily drink Rum + Diet Pepsi when I drink.

I've become a big fan of the Captain Morgan Black Cask. 100 proof, and heavily spiced with more vanilla. Makes a great drink.

I can't speak for it's taste on the rocks though, but for mixing, it's my new go to.


ps: This thread makes me want to start trying some nicer rum. Do you guys taste at room temp, on the rocks, doesn't matter?
post #35 of 255
I am partial to Angostura 1919 myself.

post #36 of 255
Quote:
Originally Posted by ama View Post
I'd try Zaya, they are both distilled by the same company, Angostura, and its an extremely good rum.

Picked a bottle up tonight, will try later. Sacrilege I know, but I plan to mix it with coke. Rum is one of the few drinks I generally mix.
post #37 of 255
Quote:
Originally Posted by gnatty8 View Post
Picked a bottle up tonight, will try later. Sacrilege I know, but I plan to mix it with coke. Rum is one of the few drinks I generally mix.

Pleasssssssssssseeeeeeeeeeeeee try it straight first! Pretty please!!
post #38 of 255
Quote:
Originally Posted by ama View Post
Pleasssssssssssseeeeeeeeeeeeee try it straight first! Pretty please!!

I did, and it's quite good. I actually could see myself drinking this like a sipping whiskey. Very nice, and good recommendation, so thanks!!
post #39 of 255
Rhum JM is on my list
post #40 of 255
Quote:
Originally Posted by gnatty8 View Post
I did, and it's quite good. I actually could see myself drinking this like a sipping whiskey. Very nice, and good recommendation, so thanks!!

All your base are belong to Zaya.
post #41 of 255
http://www.nytimes.com/2009/12/13/fa...r=1&ref=dining December 13, 2009 Shaken & Stirred The Choices? Rum and Rum By JONATHAN MILES ON a recent night at Roneria Caracas, a bar with its own name tucked inside a restaurant in Williamsburg named Caracas Brooklyn, a young woman with jet-black hair, a small barbell piercing her nose, and gashes in her earlobe from a former surfeit of earrings took a stool at the corner of the bar. “I like whiskey,” she announced to the bartender. Gently, but without apology, the bartender replied, “I cannot make you anything with whiskey.” The woman looked baffled. Behind the bar, against a ramshackle plywood backing, was an entire skyline of bottles — the standard back-bar landscape, or so it appeared. “Well,” said the woman, dragging out the word. “What can you make me something with?” The bartender, a young man with a dark wisp of a mustache and a thick New York Latin accent, said proudly, “Rum.” And he meant it. Roneria Caracas, which opened last month inside Caracas Brooklyn (the restaurant’s specialty: Venezuelan-style arepas), is the latest incarnation of what could be the next new thing in drinking: spirit-centric bars. With its single-minded focus on rum (that back bar is stocked with 35 different rums, from the familiar bracing whites to molasses-colored anejos), Roneria Caracas follows in the footsteps of another spirit-centric bar, Mayahuel, which opened earlier this year in the East Village, with a tight focus on tequila. While this might seem unorthodox at first glance, or even imperious (really, no martini?), this bar Balkanization makes a certain kind of sense. “It’s like with food,” said Orson Salicetti, the consulting bartender who helped the bar’s owners, Maribel Araujo and Aristide Barrios, devise the cocktail list. “In the past, you had places that served a little bit of everything.” Think of the standard midcentury restaurant, where you could follow a bowl of French onion soup with chop suey and a side of O’Brien potatoes. With the exception of roadside diners, that kind of range disappeared long ago. That’s not likely to occur with bars, but a movement toward hyper-specialization could prove as enriching to the cocktail scene as it did to the culinary scene. Rum has its own broad range, and Roneria Caracas’s cocktail list reflects that. You can stay light and sunshiny with the Piña Loca, a mixture of white rum, fresh pineapple juice, coconut bitters and fresh basil; or a Classic Hemingway Mojito, which, considering the addition of absinthe and a spiced rim, is neither classic nor Hemingway-esque but tasty nonetheless. The Flores Daiquiri highlights rum’s floral notes with a hibiscus and lavender reduction, while the Guarapita — based on a traditional Venezuelan fruit, herb and rum punch that Ms. Araujo remembers fondly from her youth — showcases the way rum’s sweet caramel flavors play off the candied notes of fresh fruit. But rum has a serious, contemplative side as well — its pirates-partying-on-the-beach reputation notwithstanding — which the bar’s Rum manhattan, I think, evokes best. Mr. Salicetti said one of his goals was to demonstrate the way rum can handle itself in classic cocktail formulas, as a stand-in for more vaunted spirits like rye whiskey and cognac. He nails this with the manhattan, in which aged rum — Diplomático Reserva, in this case, a 12-year-old Venezuelan rum — is stirred with sweet vermouth, homemade bitters and a bay leaf “reduction,” with macerated blueberries and an additional bay leaf adding some extra complexity to the glass. “Most Americans still relate rum to Bacardi, to rum-and-Cokes,” Ms. Araujo said. Not after tasting this drink, however. If so many rum cocktails conjure up visions of the playboy Ernest Hemingway, the sunburned bon vivant, this one evokes the Hemingway behind “A Farewell to Arms”: melancholy, romantic, cratered with existential angst. “The possibilities are so endless with a spirit like rum,” Mr. Salicetti said, “and a place like this is how people can discover and explore. You’re not just getting a cocktail. You’re getting history and an education.” Ms. Araujo put it this way: “We’re converting people, like the PC and Apple thing.” Maybe so. When I left Roneria Caracas, the young whiskey fan was still at the end of the bar, on her second round. If she was missing her whiskey, she didn’t show it.
post #42 of 255
Wanted to revive this old thread.

I've really got the rhum bug. In the past year, I've accumulated the following collection (all will be drunk neat, with one ice cube):

Olo Brazilian Spiced Rum
Santa Teresa 1796 Ron Antiguo de Solera
Ron Zacapa Solera 23
Zaya Gran Reserva 12 Year Old
Cruzan Single Barrel
Cockspur Bajan Crafted Rum 12 Year Old
Old Lucia Distillers Chairman's Reserve
Pampero Ron Anejo Especial
Appleton Estate V/X
Appleton Estate Extra 12 Year Old
Appleton Estate Reserve
Appleton Estate 21 Year Old
R.L. Seale's Finest Barbados Rum
Rhum Barbancourt 3 Star 4 Year
Rhum Barbancourt Reserve Speciale 8 Year
Rhum Barbancourt Estate Reserve 15 Year
Pampero Ron Anejo Reserva Exclusivia
Pyrat XO Reserve
Pyrat Cask 1623
El Dorado 12 Year Old
El Dorado 15 Year Old Special Reserve
El Dorado 21 Year Old Special Reserve
Plantation Old Reserve Trinidad 2000
Plantation Old Reserve Jamaica 2000
Plantation 20th Anniversary Extra Old
Doorly's XO Fine Old
English Harbour Aged 5 Years
English Harbour Aged 10 Years Reserve
Ron Matusalem Gran Reserva 15 Year
Edwin Charley The Virtue
Vizcaya Cuban Formula Cask No. 21
Mount Gay Extra Old
Mount Gay Cask 1703
Goslings Family Reserve Old Rum
Saint James Royal Ambre
Saint James Extra Old
Saint James Hors D'Age
Captain Morgan Private Stock
Angostura 1919 Aged 8 Years
Ron Flor de Cana Centenario 12 Year
Ron Flor de Cana Centenario Gold 18 Year
Havana Bay Ron Anejo Falcon Busto 5 Year
Old Brigand Black Label Superior
Ron Cartavio Gran Black 3 Year
Ron Cartavio Aniversario 5 Year
Seven Tiki Spiced Rum
Westerhall Plantation Batch 20810
Pusser's British Navy Rum
Colonial Tradicional Cachaca do Ceara
Old Monk Very Old Vatted 7 Year-3/2010
Ron del Barrilito Calidad Extra 2 Star
Ron del Barrilito Superior Especial 3 Star
Doorly's Fine Old Aged 5 Years
Royal Jamaican Gold
Kilo Kai Handcrafted Spiced Rum
Cockspur Aged Reserve Rum
Mount Gay Sugar Cane Rum
Mount Gay Special Reserve
Brugal Ron Anejo
Brugal Ron Extra Viejo Gran Reserva Familiar
Brugal Extra Viejo Ron Reserva Familiar
Rogue Dark Rum
Bacardi Ron 8 Anos
Smatt's Jamaican Rum Gold
Ron Abuelo Anejo 12 Anos
Brinley Gold Shipwreck Spiced Rum-4 yr
10 Cane Rum
Oronoco Fazenda Reserva
Prichard's Fine Rum - Aged
The Kracken Black Spiced Rum
Cruzan 9 Spiced Rum
Havana Club 7 Anos
Havana Club Barrel Proof
Dogfish Head Brown Honey Rum
Depaz Blue Cane Rhum Agricole
Flor de Cana Gold 4 year
Williams-Humbert Dos Maderas Cask & Barrel 5+3
Williams-Humbert Dos Maderas Double Crianza 5+5
Dipolomatico Reserva Exclusiva
Ron Abuelo Anejo 7 Anos
Cadenhead's Long Pond Estate Aged 10 years-bottled June, 1997
Cadenhead's Port Morant Demerara Aged 30 years-bottled August, 1995
post #43 of 255
Thread Starter 
Jesus man that's quite the collection. What are your top 5?
post #44 of 255
Quote:
Originally Posted by Rambo View Post

What are your top 5?

#1 - Edwin Charley The Virtue (doesn't get exported from Jamaica - $140US for 700ml) 100 points!
#2 - Havana Club Barrel Proof from Cuba (bought in Jamaica, smuggled back to US)
#3 - English Harbour Aged 10 Years Reserve from Antigua (pricey though at $90US, and a bitch to find too)
#4 - Saint James Hors D'Age Rhum Agricole from Martinique (best example of terroir - Martinique rhums have a unique taste)
#5 - Plantation 20th Anniversary Extra Old from Barbados (cognac producer Claude Ferrand nailed it with this).
post #45 of 255
i like the buzz i get from pusser's. i've also been enjoying corn n' oil lately. black strap rum, falernum, and lime.
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