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Go Back   Rum Lovers @ the Ministry of Rum > Sugar Cane Spirits > Rum questions/discussions
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Old 07-26-2010, 12:59 PM   #11
Ben
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If you base your evaluation solely on the taste, I would say no single rum is worth that price. But in this case obviously the price is driven by the rarity of the product.

That being said I would not pay that much for a rum and I agree with you on the 15yrs as well. Better rums are available at less than that price.
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Old 07-26-2010, 01:25 PM   #12
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Quality is an arithmetic progression. Price is an exponential one.
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Old 07-26-2010, 01:52 PM   #13
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I thouhgt the same Silvio, that it was a mistake, but the salesman told me that the store system modify the prices of some products after they have been in the store for a long time to make a sale for some weekend. That was what happened, the salesman said: if you want the bottle buy it today, because next week it will be in the regular price!
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Old 07-30-2010, 08:46 AM   #14
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I've tried it several times. Don't believe the hype, I can think of a 100 rums that are far superior.

Fact is you can't heavily age light Spanish style rums and the price is set because of the rarity of the product as well as a marketing invention.

Tatu - next time you're in town we'll get stuck into Trailer's bottle. Soon come...
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Old 07-30-2010, 11:50 AM   #15
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Quote:
Originally Posted by Paulipbartender View Post
Fact is you can't heavily age light Spanish style rums
I totally agree with you Paul. I love spanish rums but the ability of the blender to pull together the right rums is in knowing when a rum has peaked in the barrel.
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Old 07-30-2010, 12:29 PM   #16
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What do you mean by Spanish Rum?
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Old 07-30-2010, 03:42 PM   #17
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Sorry - I meant Spanish as a catch all for the light style, column still rums that predominate the Spanish speaking Caribbean.

I understand light rums react more aggressively with the barrel than higher ester rums, which is why you don't see heavily aged column still rums but you will find heavily aged Jamaican or Guyanese for example
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Old 07-31-2010, 05:04 AM   #18
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Quote:
Originally Posted by Paulipbartender View Post
I've tried it several times. Don't believe the hype, I can think of a 100 rums that are far superior.

Fact is you can't heavily age light Spanish style rums and the price is set because of the rarity of the product as well as a marketing invention.

Tatu - next time you're in town we'll get stuck into Trailer's bottle. Soon come...
You've got a deal Paul. I was going to come for the Tot launch but decided it would be too much traveling (for the wallet) if I come as I have to go to the Sydney barshow in September and then to London via Finland again.
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Old 07-31-2010, 01:17 PM   #19
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Originally Posted by Paulipbartender View Post
Sorry - I meant Spanish as a catch all for the light style, column still rums that predominate the Spanish speaking Caribbean.

I understand light rums react more aggressively with the barrel than higher ester rums, which is why you don't see heavily aged column still rums but you will find heavily aged Jamaican or Guyanese for example
Pauli...

Sorry to create a "jack", but this is an interesting point you have introduced. One that I have contemplated before. Limited take of course, but I think you are dead on in theory or at least in examples of present production available.

I do think lighter styled Spanish (as a generic reference) rums COULD in fact be aged longer, but to do so with good success might require higher priced grades of, or better used wood to begin with. A question that comes to mind is does anyone with an opinion think that the cost of wood / barrels / casks (that might yield better long term results) plays into it?

An example that comes to mind, given their described barrel regiment (i.e. use of sherry casks), I'd be very curious to taste Dimplomatico rum at 18 or more years of age.
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Old 08-01-2010, 06:45 AM   #20
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I've been told by numerous distillers and blenders that this is the case - and I can't think of any examples which disprove the rule. I admit though, I still haven't quite processed the science behind why low ester rums react more aggressively with the wood..

I'd guess you could age a Diplomatico heavily - Though coming from a 'Spanish' country, I would define Diplo as an Anglo style, pot still biased rum.
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