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Old 05-26-2009, 02:31 PM   #31
TheRumelier
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I've been ageing some Ron Canita Alambique in a 5 liter American oak barrel.

I'll be bringing a bottle along to the Taste of Rum Festival in San Juan this weekend.

Hope your liver is in shape by then Bob!
NO my liver is hurting today, but it was great to taste your version of Ron Canita at the hotel. Ron Canita stood out to me in the tasting. I think it will be a regular purchase whenever I come to PR. Hopefully there will be some new rums to taste next year.
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Old 05-26-2009, 07:01 PM   #32
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I've been aging some Ron Canita Alambique in a 5 liter American oak barrel. I'll be bringing a bottle along to the Taste of Rum Festival in San Juan this weekend.
Rum Runner, the aged Caсita was superb. It's amazing what you can do with some relatively young, well distilled spirit and a good barrel. Your matured spirit had greater complexity, was smoother and tasted very nice, crossing over to a decent sipper rather than just a mixer.
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Old 05-26-2009, 08:06 PM   #33
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Robert. I'm glad you enjoyed my little DIY aged rum. That was a nice respite in the common area of Hotel Casa Herencia to enjoy a dram before we were off to enjoy a night of well earned debauchery.
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Old 06-07-2009, 02:36 AM   #34
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I'm five weeks into aging my port in my 5 litre oak barrel and am starting to think about what rum I'm going to ace in in right afterwards. I keep meaing to get this underway but the port is progressing so well it's hard to take it out!

I am looking for some direction on what rum to use as I won't be aging it but rather enhancing it with a port finish. I was thinking of using a mid range aged rum like Havana Club 7 YR, Appleton Reserve, FDC 7 YR or something along those lines. It's going to be expensive to buy 5 or so litres of these rums so I want to put some serious thought into this beforehand. I've also thought about some good dark navy rums like Lamb's but I think if I go with a mixer type rum the enhancement will be lost in the mixing.

I welcome any suggestions and based on where I live in Canada it will have to be one of the more common commericially available rums.
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Old 06-07-2009, 11:23 PM   #35
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Based on my own and very limited experience; maybe go for a white rum or amber.

I found that dark and/or aged rums, with their inherent taste profile, can cause unexpected results when something else is added for vatting.
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Old 06-08-2009, 01:30 AM   #36
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Very interesting reading...will have to possibly thry my hand at this in the future.
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Old 06-08-2009, 02:32 AM   #37
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Based on my own and very limited experience; maybe go for a white rum or amber.

I found that dark and/or aged rums, with their inherent taste profile, can cause unexpected results when something else is added for vatting.
Hi JMac, I think someone else had mentioned this so I'll give some thought to it. A white or amber will certainly be cheaper and I'd really hate to ruin 5 litres of something like Havana Club 7 year. Maybe something like the Mt Gay Eclipse, Cockspur Amber, or Lamb's Palm Breeze might be in order, or even the Bacardi Gold?
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Old 06-08-2009, 02:52 AM   #38
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That would be sinful to waste HC 7 year like that

hmmm...since its is port you are going to add, a white or amber rum that has a sweet profile already? IE Lamb's Breeze or a flavoured Bacardi bottling....

Although port is really sweet so something that would stand up to it and tame it...maybe Bacardi or Cpt Morgan Gold or HC Anejo?
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Old 06-21-2009, 09:38 AM   #39
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I recently extra aged some 2 year old Bambarra Silver in a small barrel I had some port in for a few weeks. It turned out really well and the colour and aroma were amazing. I'm now trying the same process with some Haitian Clarin/Moonshine to see if I can make it more palatable, at least it won't make it any worse!! Will report back in a few weeks time.
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Old 06-21-2009, 03:40 PM   #40
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Just reread the entire thread, definitely the best thread for information and entertainment.

If you haven't selected a nice rum for this barrel yet I would recommend trying the FDC 4 or 7 yr. I am probably being selfish here as I love FDC and want to see how it fairs in the cask. But there are good reasons for choosing either of those rums.

First the taste profile of FDC (particularily the 7) is neither overly bitter nor overly sweet. I think the rum will pick up the port notes without battling with the port for flavour supremacy. A more bitter rum (say bicardi) might have to overcome the bitter profile before blending easily with the port.

Secondly because the FDC is a middle of the road profile I think you would learn quickly if you needed to go with a more bitter rum or a sweeter rum for you next trial.


BTW Vann Patt

Could you post some of your taste impressions of the port. Knowing the flavour profile that is already in the cask may change my recommendations. As well I a very curious.
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