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Dark Rums

Gold, Brown, Red or Black how do you enjoy them?

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Old 02-27-2009, 05:34 PM   #1
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Default Cocktail quality?

Just for the sake of running up the score here I wanted to ask the following subjective question(s).
  1. Rums such as Zaya, Zacapa 23 or one of the elder El Dorados: Are these meant and used regularly for cocktail ingredients or primarily sipping?

  2. If these are typically cocktail …or even often cocktail ingredients – I’d like to hear specifically what your uses are?

Some of the premise of my question is that we often hear what a difference good ingredients make in the final product, including the use of quality spirits. I agree totally – especially with regards to fresh, quality ingredients aside from the spiritual ingredients, but find (for myself), there is a threshold of too good… too flavorful or too influential …and rums such as the 3 marquees (first to come to mind) I chose, tend to fall somewhere over that threshold.

Also keep in mind I’m not a cocktail fanatic so that bias is exposed beforehand – which maybe the few ways I’ve tried to work rums like these were too simplistic?

Opinions appreciated.
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Old 02-27-2009, 06:27 PM   #2
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A very interesting post Mat... at which point is one enhancing a cocktail with an aged up-scale spirit...or "dumbing" it down in dilution with the other ingredients?

Very subjective indeed.

Tiare has some good ideas on her blog.

Like you I am not a big cocktail fan. I do recognize those amongst us who mix and appreciate rum in a wonderful panoply of ways.

To get to the point of the three you mentioned. I'd take them with a cube of coconut water ice and the zest of a lime..and maybe a squeeze of the lime to balance the inherent sweetness of the rums. Just my 2 cents.
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Old 02-27-2009, 07:15 PM   #3
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Originally Posted by Rum Runner View Post
Like you I am not a big cocktail fan.
I also agree and normally keep a Flor de Cana 5yr or some Havana Club around for friends that choose to mix.

However touch my Zacapa, Santa Teresa, Botran to mix with and well... I will comment!

Now if I'm out at a pub and the only Rum available isn't great I'll do a rum and diet coke...
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Old 02-27-2009, 07:27 PM   #4
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Im with curoswiss and rum runner. It is totally subjective but if I have a cube libre with something too good I start thinkin' "man I wish the coke wouldn't disguise the taste of this great ron". Now I know a cube libre isn't considered the holy grail of cocktails but for me there's sippers, in betweens(if I sip these its usually with ice), and mixers. I do try to use good mixers in cocktails because there's only so many bad blue hawaiians a man can have. Good topic, I remember Ed mentioning once a bottle gets low he uses it to mix, so I can see the merits both ways.
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Old 02-27-2009, 09:38 PM   #5
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I agree that the usual rum drinks, sweet, sour, strong and weak don't do much for better rums and tend to dilute the great taste of the rum. A few days ago I was mixing old fashioneds with a top-of-the-line rhum agricole and can only say that it is now one of my new favorites.
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Old 02-27-2009, 10:49 PM   #6
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A good discussion fellas, and timely, as one of my buddies went to grab my FDC 12 to make a cocktail last week. Let's just say, I offered him a sneer and a beer instead.

If I'm having cocktails, its usally with Barcelo Anejo, Brugal Extra Viejo, Havana Club or once in a while maybe even some Mount Gay Extra Old. I'm not a big fan of Coke or the like, so I took a suggestion from a freind and have "nica libres". He came back from Nicaragua and mentioned that they typically use more club soda than Coke in the cocktail, hence the "nica". Rum, a splash of Coke and topped up with club soda.

The point is that it doesn't allow the Coke to mask the flavour of the rum but gives a nice refreshing not-so-sweet drink.

I think I'll have one right now!

My two cents
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