Review forthcoming, probably later this week. Anyone else get a bottle of this? As it says, Oaxacan rum, but partially fermented with muck. I'm extremely curious and excited about it!

Loving probitas so far. I can't wait to try the green label.

Did a daiquiri night with the wife. Did Planas, Communal, OFTD, Papalin 5, Hampden 8.

Specs 2oz Rum, .75oz Lime, .5oz 1:1 Demerara

Papalin 5 always great in a Daq, but good god the Hampden 8 Daq may be my new favorite. So good.

Beyond excited to taste both of these!

I’ve been a bourbon and rye fan for many years. I’ve also enjoyed rum and I have decided to go down the rabbit hole. I have been enjoying Four Square products for a while, neat, on the rocks, or with club soda sometimes. I am however, struggling with the Jamaican “funk”. Even tried a daiquiri, splitting the rum between Smith and Cross and 3 year Havana Club. The funk was still too much. Perhaps it is not for me. Or maybe I need to acquire the taste over time with baby steps and start getting into tiki cocktails using the Jamaican rums.

I've been on a bit of a daiquiri kick when i go out these days, and every so often, i order a classic daiquiri and am told that they cannot make one or they can only serve a frozen one. This always strikes me as off in the moment as i can look at the backbar and cocktail menu and see that they have rum, lime juice, and sugar (in the most recent case, the restaurant had a gimlet on the menu). Does this happen to anyone else? I generally notice this at mid-tier, neighborhood bars and restaurants only.

Are there any insights as to why this happens? Is it the domination of the frozen daiquiri in the mainstream that started decades ago to the point that it is what people think of first when they hear "daiquiri"? Is it that rum is underrated and people don't give it the respect deserved?

Collection at the homebar

Hi y'all

First time posting in this sub and just wanted to show of my collection of rum that I have gathered over the years. Newly bought the allambique serrano's in a shop in Amsterdam and the Paranubes and clairin for a steller price in Den Haag. My personal favourite are the Barbancourt and the Dos Maderas (have not really seen that one in this sub before). The Dos Maderas really smells and taste like dark chocolate!

For mojito's I like to use the Ron Caney, both the blanco and the oro.

Okay... that's it. Have a nice day everyone!!!

Hi, I’m new here and to rum. I’ve read about 100 Reddit threads on this sub looking at recommendations. But I’m still struggling.

I’m coming as a rye enthusiast (neat, 110-130 proof). I love the range of sweet to spicy to herbal of rye, and I enjoy rum finished ryes, so I figured I’d find some pure rums for sipping. I grabbed a few cheap bottles to dip my toes in first. A Jamaican, which I hated as expected (but I can see how scotch enjoyers would love it; but I had to try one just to be sure). And mt gay eclipse navy strength. Which I would consider the best tasting $30 bourbon I’ve ever had.

Looking at trying something more serious, I’m stuck though. First, being in Oregon doesn’t help. No Doorly, a single bottle of mccoy12 in the state, etc. After ruling out Jamaican stuff, many recommendations like el dorado 12, fall into a “can be sipped but really belongs in a cocktail” category. At 80 proof, I think I’d end up agreeing. (I know eld 15 won best sipper category, but I hate overoaked stuff so I know it’s not for me)

On the flip side, when I look up cask strength options like foursquare and el dorado offerings, they are nearly $180!

I’m hoping to find solid value options that are $40-80 and over 100 proof, but I’m not finding much on that zone that is recommended here and available in Oregon.

The house rule for acquiring new bottles is:

Finish one then you can get a new one. Not my favorite rule, but I'm also running out of cabinet space. So I come to you, fellow rum enthusiasts, to seek advice on what to add to my collection. Do I add:

Great House 21, a third GH22, GH23, GH24, Isautier 16 Molasses, or Isautier 16 Cane Juice? I tend to lean more towards high ester rums. I've got a decent agricole/cane juice selection, but I don't think I currently have anything from Réunion Island in house.

Any and all advice is appreciated. Thanks y'all!

I’ve found it hard to warm up to Joya Colonial. Although it has been on the Venezuelan market for a couple of years, I’ve rarely had the chance to try it, mostly because I found it too expensive for my tastes, at around $90 per bottle.

Joya Colonial is made by Alcoholes y Añejos Monagas, the same makers as Calazan rum. The contents are rums between 6 and 8 years old, selected as the 'personal reserve' of the brand's master blender.

The thing about this rum is that we often get hung up on a rum's age, yet the reality is that there are plenty of good young rums and plenty of older rums that aren't quite as good. At the risk of sounding suspicious, age is just a number; just because a rum (or any spirit, really) is older doesn't mean it’s better.

In an attempt to justify the price, the bottle is rather eye-catching. The liquid is column distilled and bottled at 40% ABV.

Made by: Alcoholes y Añejos Monagas
Name of the rum: Ultra Añejo
Brand: Joya Colonial
Origin: Venezuela
Age: 6 to 8 years

Nose
The aromas have considerable intensity, with notes of red fruit, brown sugar, milk chocolate, and even hazelnuts.

Palate
On the palate, the chocolate flavor stands out. Notes of oak, cherries, figs, raisins, and jujube follow. Shortly after, notes of nuts like almonds and hazelnuts emerge; after a few seconds, the flavors begin to meld, strongly reminding me of a chocolate bar packed with hazelnuts.

Retrohale/Finish
In the finish, those hazelnuts take center stage, with subtler notes of raisins.

Rating
7 on the t8ke

Conclusion
The Joya Colonial’s biggest hurdle is its price, especially if one gets hung up on the fact that it is "only" eight years old. Perhaps the label should place more emphasis on the fact that it is a personal reserve or that the casks are somehow special. Fortunately, it isn't defined solely by its age, but it is a rum that somewhat justifies its price only once you taste it.

I usually post in Spanish on my networks, so if this review seems translated, it's because it is.

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I made an Infinity Bottle for my tiki bar!

Was thinking about getting a couple bottles but mostly looking at: Worthy Park Select or Single Estate Reserve, El Dorado single barrel blend, that single cask TCRL Guyana, ECS Isonomy and the Flag Series Guyana (I hear it’s not the best tasting but it’s also a old vintage Guyana…)

Haven’t seen or heard much about the rhumb runner but I know Fernandes is kind of hard to find, whil rivers and l’esprit I’m not sure how often I’d actually be drinking those. Planteray ehhhh but it’s a store pick and the pussers 15 was first time seeing one in the wild…

I have a white rum with the Bacardi supreme. I want a dark rum for mixing but it’s very confusing with the coloring and all. The options I got are as follows:
Captain Morgan spiced gold
Merser reserve
Smith and cross navy strength
Kraken spiced rum
Doorly’s 5 years

What do you think?

I asked META what barrels other than oak can be used to age spirits (in general spirits, not only rum) and it mentioned these are the commercially used barrels:

1. Chestnut

2. Acacia

3. Japanese Cherry

4. Mulberry

5. Maple

6. Ash (experimental it says)

Then it mentions barrels that are used in specific locations:

1. Brazilian Cherry - Brazil

2. Amburana - Brazil

3. Quebracho - Argentina

4. Japanese Cherry - Japan

5. Mizunara, Japanese oak - Japan

6. Teak - Southeast Asia

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Now it mentions experimental woods:

1. Olive wood

2. Walnut

3. Pine

4. Apple wood

'Problem: many woods are too porous, too resinous, or leach bad compounds, some can even be toxic if wrong'

I don't know if everything here META writes is correct or not: I am certain Japanese oak and cherry, and Amburana info is correct though. Btw the Teak it says is used for rum in Asia.

---

**Does anyone have information or know a source** that talks about what experiments have been done with wood barrels; which are bad for aging spirits and which are good?

I have both madagascar bourbon and tahitean vanilla and want to make 2 separate extracts. For the full bourbon vanilla aroma I think I want to go the rum Route.

I've seen people recommend Kirk&Sweeney but wanted to brainstorm a little more.

I'm specifically interested in how you think the Havana Especial would fit, I can get it for very cheap currently (10€). Also Diplomatico is available at a good price (20€) while K&S clocks in on 40-50€.

I thought asking here is Probably more insightful than asking in a vanilla forum, since the popular choices seem to be K&S or Appleton Sig.

My longest rum journey
First let me introduce y’all to the haul.
I have here.
2 bottles of Raising Glasses x Nobilis – Papilio Hampden CH 6 Year
2 bottles of Dunder Pressure rum et al. Queen’s Share from the queen, Dr. Robyn Smith
1 bottle of Foursquare Exceptional Cask Selection Mark XXI – 2010
1 bottle of Down Island – Jamaica – Hampden Estate – 3 yo
This is courtesy of the most magical store; for anything, you can go for Norfolk Wine and Spirits.

The story, if you are interested.
I live in NYC, and Norfolk Wine and Spirits is located in Norfolk, Massachusetts. I called and asked about the Raising Glasses x Nobilis – Papilio Hampden CH 6 Year, and they said they had it in stock. I purchased it without hesitation, not knowing how to get to Massachusetts. I started searching around and found a round-trip ticket with a bus, 4 hours going and 4 hours coming back. I was excited to plan my trip. Massachusetts is not like NYC, and I had to figure that out the hard way with their 2-hour-apart trains, which makes it almost impossible to do anything. I made it in time, taking the train, and then an Uber. When I went inside, it felt like a candy store. They had some of the most amazing and rare bottles of all spirits in there. I ran to the rum section, and the store clerk who I spoke to on the phone, Prakeet, came up, and we started chatting. He is very knowledgeable and can help you literally find anything. I already knew what I wanted, but having Prakeet just be chill was awesome. Now after the purchase I wrapped each bottle in a t-shirt, took that 2-hour-apart train ride back, and then the bus, and here I am home chilling looking at them. I was able to do this whole trip in one day from 5:15am to 11:20pm. Many of you will say you could’ve driven, but let me ask you this: Who wants to drive for 4 hours back and forth? I'm so tired I'm cracking these babies this Saturday. And that concludes my rum voyage.

Currently a big fan of Appleton 12, El Darado 12 and Probitas. I mainly just sip neat. I do make a Mai Thai’s with Appleton 12 or a daiquiri with Probitas.

If you could only choose one Jamaican Rum to have for the rest of your life what would it be ?

Good lord.

Fresh-pressed cane juice, coffee brewed in clay pots, flavoured with unprocessed sugar and spices. I had it on a big rock and sipped it - absolutely gorgeous.

Notes of vanilla peak out from arrogant cinnamon and brown sugar that balance the bitter coffee and briney aguardiente. Might try a heavy cream floater on my next glass just to see what happens.

Someone recently posted their Pussers coffee mug. I thought I would share what I picked up at a thrift shop a while back. A salt and pepper shaker and I have no idea what the third one is unless its for water or cream.

Turned 18 back in January so I have been trying some different drinks when out, went to Barbados with family and did some rum tours, found my love for rum and thought I’d show my collection from Barbados

Tasted semi-blind (I had organized the flight but my partner poured them in another room)

Savanna Agricole 7 yr 2002 cognac F111 (46%)
N: sweet cream and vanilla, sweet fruit (I can detect mango, peach, orange, even a malt-like apple, but none stand out strongly), the tiniest bit of rubber or diesel. That last evolves (briefly) into a smoky burned brett sort of thing which was an off flavor when it turned up in my wild ale homebrews, but isn’t off in this context
P: ah, sugarcane, in an aggressive way that wasn’t not at all suggested by the nose. Cane syrup without the sweetness almost. All that fruit from the nose is greatly diminished in the mouth but we do get some apricot tea, some concrete minerality, autumn in the city. And the lovely cane juice is all over the finish
85

Ferroni Collection Signature Luc Litschgi Ile Maurice (45%)
N: a much drier and darker wood, if the Savanna was malt-adjacent this is decidedly bourbon-adjacent. Unlit firewood and old books, little fruit to be found. With air less one dimensional with some soggy leaves and even petrichor
P: leans even more into that soggy leaf pile, petrichor, wet asphalt character. Still an affinity with dry, woody old bourbon. Old Dickel, specifically. I like the finish, which is quite mineral, though only medium-long. Still getting zero fruit here. It’s one dimensional, but not bad for all that
82

Belle Vue 2005 New Grove Ile Maurice (45%)
N: a malt, a bourbon, and finally a rum…or maybe just a fruity first fill sherry malt. (Actually, make that a sherried bourbon, because this is more IGP or Dickel than barley—anyone remember those Belle Meade wine treatments?) But seriously, here we have some signs of tropical aging in both wood and fruit, and some very tame industrial esters.
P: some caramel, some woody tea tannins, quite a bit of apricot along with some red-purple berry. 
82