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Old 07-12-2011, 11:14 AM   #1
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Join Date: Jul 2011
Location: Montreal, Quebec
Posts: 1
Default Salutation, what about St-James

Rhum is my favorite one. I came to it after scotsch, that was too expansive and give me easily a headache.
But since, I've tried every rhum taht I could find in Montreal (Quebec).
Wiche one would be my favorite?
I couldn't say, there's a lot of good rhum.
But it should be well balanced between the spices and the sugar.
I would have to compare them side by side. But Plantation rhums and old El dorado would be on it.
This morning I was searching for comments on the St-James Royal Ambre with whom I have difficulties.
Sorry if my english is so and so, my native tongue is french.
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Old 07-13-2011, 10:40 PM   #2
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Join Date: Apr 2007
Location: London, UK
Posts: 1,147

Welcome to the forums. Your English is much better than my French.
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Old 07-14-2011, 08:40 AM   #3
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Join Date: Nov 2010
Location: Paris
Posts: 192

comments on the St-James Royal Ambre with whom I have difficulties
IMHO Royal Ambré is an oddity or a gap filler (price wise for export). IE : in France métro, white Imperial 40° is less than 10€; Paille is less than 11€; Royal A less than 12 and "Vieux" from 22 . I suppose prices are a tad different at the "Commission des Voleurs" over the big pond.

The nose is less puzzling than white agricoles to the non-accustomed; it performs the planteur not badly at all (a De Luxe version!) but as it stayed in oak for less than 2 years it is not old (and "ripe") enough to be sipped neat.(again that's only me)

I drink it in winter, with a hint of caramel syrup or if you like teasing tastes with fraise-bonbon syrup (again just a hint). It suddenly gets more interesting. This is the rhum you get in the bistrots, to be drowned in expresso (personally I'm not fond except when very cold).

The same applies to the paille, that is not as good as the whites for traditional ti'punch or planteurs (still me - St James says it is sweeter and aimed at Ladies, so, ok for the 40°, but what about the 50°? LOL) and not old enough to be drunk neat.

St J vieux or hors-d'âge are the sippable rhums in the range. I appreciate the 12y like a cognac and have been given a 98 single cask, but have to try it yet. There is a tough competition from Neisson or Bielle in that league.
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Old 07-19-2011, 03:46 PM   #4
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Welcome to the MoR. You will enjoy this site and the knowledgable people who visit here. As you aquaint yourself and become an active member, you might want to visit the Rum Recipe Contest (home page, left, part way down). As a member you have three votes a day and the contest runs for all of July. I encourage you to vote for the rum recipe that you think would taste best. Pay attention to Red Sail in the Sunset (my entry), it is easy to make and very good to drink.
Again, Welcome to MoR.
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Old 07-26-2011, 10:19 PM   #5
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Join Date: Jun 2011
Location: California
Posts: 5

I use St. James Royal Amber rum in my deluxe Mai Tai. I use one ounce of Royal Amber and one ounce of Appleton Estate 12 year in the traditional Trader Vic recipe. I saw the bartender at the now closed San Francisco Trader Vic's use those two rums in their Mai Tai on the Rum episode of the "Great Cocktails" TV show (broadcast on the defunct Fine Living Network) and it works for me.
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