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igit83
07-02-2007, 05:00 AM
Hello all,

In 2004 I bought a bottle of rum on a southern carribbean cruise. Our stops were: St. Thomas, St. Martin, St. Kitt, Dominica, Venezuela, and Aruba. For the life of me, I cannot remember the island I bought it on or the brand. But, I can honestly say that it was the BEST rum I ever tasted. It was packaged in an actual coconut. Has anyone heard of it? I want some more!!!! Thank you:confused: :)
Edward Hamilton
07-02-2007, 01:37 PM
The only rum sold in coconut that I am aware of came from the Dominican Republic. Forget about getting anything in a coconut in the US, the packaging laws won't permit it. You might have found a small packager selling something on St Martin, but again it won't be exported.
angelsword
07-13-2007, 10:45 AM
The coconut shell could actually age the rum in a way similar to an oak cask, but with greater variation from coco to coco.
Aging with coconut shell chips, I just finished a small batch of anejo rum. I'm not planning on entering it in this year's competition but I'll bring a bottle for informal sharing.
igit83
07-15-2007, 09:12 PM
The only rum sold in coconut that I am aware of came from the Dominican Republic. Forget about getting anything in a coconut in the US, the packaging laws won't permit it. You might have found a small packager selling something on St Martin, but again it won't be exported.
Is there a way to duplicate it then? It tasted like a rum equivalent of an almond joy. Thank you!
Edward Hamilton
07-15-2007, 09:21 PM
A coconut shell wouldn't actually age rum in the same way an oak barrel does since it is much less porous than oak and lacks the tannins and glucose in the wood. What I think you're tasting in the coconut aged rum is the interaction between the coconut meat in the nut with the rum. And it's possible that the bottler added some flavoring to the rum in the coconut shell.
angelsword
07-16-2007, 08:30 PM
A coconut shell wouldn't actually age rum in the same way an oak barrel does since it is much less porous than oak and lacks the tannins and glucose in the wood. What I think you're tasting in the coconut aged rum is the interaction between the coconut meat in the nut with the rum. And it's possible that the bottler added some flavoring to the rum in the coconut shell.

My coconut shell rum is aged with the shell only, no meat. Plenty of flavor! No other additives other than a bit of sweetness. I'll have a bottle for personal sharing in New Orleans.

I am entering another rum in the competition, that is done using the coconut meat.