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Old 07-02-2007, 05:00 AM   #1
igit83
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Question Newbie has a question

Hello all,

In 2004 I bought a bottle of rum on a southern carribbean cruise. Our stops were: St. Thomas, St. Martin, St. Kitt, Dominica, Venezuela, and Aruba. For the life of me, I cannot remember the island I bought it on or the brand. But, I can honestly say that it was the BEST rum I ever tasted. It was packaged in an actual coconut. Has anyone heard of it? I want some more!!!! Thank you
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Old 07-02-2007, 01:37 PM   #2
Edward Hamilton
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The only rum sold in coconut that I am aware of came from the Dominican Republic. Forget about getting anything in a coconut in the US, the packaging laws won't permit it. You might have found a small packager selling something on St Martin, but again it won't be exported.
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Old 07-13-2007, 10:45 AM   #3
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The coconut shell could actually age the rum in a way similar to an oak cask, but with greater variation from coco to coco.
Aging with coconut shell chips, I just finished a small batch of anejo rum. I'm not planning on entering it in this year's competition but I'll bring a bottle for informal sharing.
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Old 07-15-2007, 09:12 PM   #4
igit83
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Quote:
Originally Posted by Edward Hamilton View Post
The only rum sold in coconut that I am aware of came from the Dominican Republic. Forget about getting anything in a coconut in the US, the packaging laws won't permit it. You might have found a small packager selling something on St Martin, but again it won't be exported.
Is there a way to duplicate it then? It tasted like a rum equivalent of an almond joy. Thank you!
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Old 07-15-2007, 09:21 PM   #5
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A coconut shell wouldn't actually age rum in the same way an oak barrel does since it is much less porous than oak and lacks the tannins and glucose in the wood. What I think you're tasting in the coconut aged rum is the interaction between the coconut meat in the nut with the rum. And it's possible that the bottler added some flavoring to the rum in the coconut shell.
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Old 07-16-2007, 08:30 PM   #6
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Quote:
Originally Posted by Edward Hamilton View Post
A coconut shell wouldn't actually age rum in the same way an oak barrel does since it is much less porous than oak and lacks the tannins and glucose in the wood. What I think you're tasting in the coconut aged rum is the interaction between the coconut meat in the nut with the rum. And it's possible that the bottler added some flavoring to the rum in the coconut shell.
My coconut shell rum is aged with the shell only, no meat. Plenty of flavor! No other additives other than a bit of sweetness. I'll have a bottle for personal sharing in New Orleans.

I am entering another rum in the competition, that is done using the coconut meat.
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