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Old 03-10-2016, 10:43 PM   #11
D.B.Cooper
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I couldn't tell you how many different rums I've had over the years. The only constant was when I didn't like a rum, it was distilled from juice. Now I'm sure there are ones out there that I may like but I will not spend my $$$ on a likely disappointment.

At 47 I am finally admitting to myself that I do not like certain things such as cognac, brandy, cachaca, agricole....
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Old 03-11-2016, 01:16 AM   #12
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First post so feel free to correct me but I am severely over the hardcore back-sweetened rums.

Zacapa anything
Dictador anything
Ron de Jeremy's premium travesty
Even most Diplomatico releases are too sweet and just loses all real flavour.

That being said I can't stop myself around any El Dorado...

Does everyone that sweetens just use sugar to do so or are some adding glycerine to get the thicker texture as well?
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Old 03-12-2016, 12:38 PM   #13
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I hate to say that I've identified glycerine as an ingredient in some rums. The purpose I can only suspect is to give the rum a smoother mouthfeel but it also covers slight imperfections in the rum.
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Old 03-12-2016, 12:46 PM   #14
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I fully appreciate that many people aren't in love with agricole and though I don't advocate spending $30 or more on a bottle of rum you might not enjoy, I would welcome the opportunity to serve you a ti punch made with good agricole rhum. Neisson is my favorite but there are others that will make a good drink in the hands of a good bartender.

That said, I'm not a bartender, or a mixologist, and I don't play either on the internet, but my success rate with people who asked for and drank the second ti punch is more than 90%.
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Old 03-13-2016, 09:22 AM   #15
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Quote:
Originally Posted by Edward Hamilton View Post
I fully appreciate that many people aren't in love with agricole and though I don't advocate spending $30 or more on a bottle of rum you might not enjoy
This is such an issue with Agricole! In Aus it's more like $120 just to get something half decent but the way something like a Depaz XO just opens with a bit of time in the glass and flourishes across the palate is fantastic. If you're into that sort of thing right?

Oh and thank you for the info on Glycerine
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Old 03-14-2016, 12:55 AM   #16
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Hopefully that price will come down in Aus next year. I'm looking to import a portfolio of rums that I hope will include rhum agriocle.
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Old 03-16-2016, 12:53 AM   #17
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Out of interest who were you going to import through? Your own set up or some of the local importer/distributor set ups?
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Old 07-04-2016, 10:57 PM   #18
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Hi, I'm new to the forums! I'm here to learn more about quality rum, and discover new rims I can sip straight. I want to avoid cocktails, and enjoy the complex greatness of good rum.

With that brief intro, I'll dive right in. I don't like the Trini Zaya Gran Reserva. I had the privilege of tasting the pre-2008 Guatemalan version, which was divine. The new version is harsh and lacks depth - all I get is overwhelming vanilla backed with alcohol burn. I was sorely disappointed, as anything I spend $30 and above on, I expect to be able to sip it straight without difficulty. Coke Zero smooths it out, but if I wanted a mixer rum, I could've got something much cheaper.

Bacardi White and Gold are industrial solvents masquerading as rum. They require dilution with a sweet mixer to be drinkable.
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Old 07-29-2016, 07:57 PM   #19
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I use to not like agricoles since they were different than my expectation of rum. But coming from a now whiskey immersed background I have come to appreciate agricoles. They are not your sweet dessert rums but can compete with good whiskey.
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Old 09-06-2016, 03:48 AM   #20
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I won't buy Cruzan Black Strap again. Never thought I'd be overwhelmed by molasses, but its almost as cloying as the vanilla in Zaya. And so sweet it makes my teeth ache. I can't even think of anything to cook with it.

And there's nothing especially wrong with Blackwell's, but its just no screamin' hell as a rum. My basics of Screech, Old Sam, and Goslings are way better in my opinion.
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