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Old 11-02-2008, 06:16 PM   #61
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Good work forrest!
Thank you very much Rum Runner!
That is quite nice of you to say.

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Please note the mention of additonal filtration for Barbancourt rhums headed for non-tropical countries in a related thread from last March.
i am sorry i didn't see that Michael, you are absolutely correct, and i agree with you 100%!!.

i mentioned it myself hypothetically a few posts ago, but since i have had the chance to actually taste it i thought it warranted mentioning/ explanation.
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Old 11-02-2008, 08:28 PM   #62
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Thanks for confirming my suspicions forrest. We hope to have a chance to try the Réserve du Domaine soon.
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Old 11-02-2008, 08:42 PM   #63
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Thanks for confirming my suspicions forrest. We hope to have a chance to try the Rйserve du Domaine soon.
It is definitely something to look forward too, i hope you find some...
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Old 11-05-2008, 01:10 PM   #64
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And chill filtration removes polyphenols like esters and aldehydes which lead to alot of the aromatic characteristics of a spirit. Also removing some of the oils naturally present in rum (that display weight, texture and mouth-feel). Leaving what is perceived through taste and smell as extra profundity and largeness of flavor along with an increased bouquet.
i was reading this post and i saw the last sentance was wrong, it should read: 'Leaving is what is perceived through taste and smell as extra profundity and largeness of flavor along with an increased bouquet.'

and would be better stated as : 'Essentially taking some of what is perceived through taste as extra profundity and largeness of flavor, and smell as an increased bouquet.'

The magic box wouldn't let me edit the post, so . . .
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Old 11-14-2008, 10:22 AM   #65
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I apologize in advance for not noticing that I don't have the information I have collected about Barbancourt published on this site. According to the information I was given by the distillery in 1996 before the publication of my second book Barbancourt is made using sugar cane juice, sugar cane syrup and/or molasses according to the availability of raw ingredients. When I return to Chicago next weekend I'll update the Barbancourt trade section of this website to reflect what was published in The Complete Guide to Rums.
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Old 11-14-2008, 11:24 AM   #66
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i am sure Ed will tell us if that is the case.
Thank you Ed, that is completely understandable.
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Old 01-14-2009, 10:53 AM   #67
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Default i don't know why, it just cracks me up...

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Have you heard the one about the three Haitian ground moles. The papa mole poked his head out of the burrow sniffed the air and said, "I smell cane juice." The mama mole poked out her head along side papa, sniffed the air, and said, "I smell cane syrup." The baby could only reach up to his parent's hips. He said, "I smell molasses."
When i have the occasion to speak of rum (which, frankly is many times, daily) and molasses come up, i think about this jape and smile to myself...

So i thought i would refresh it!
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Old 01-15-2009, 03:18 AM   #68
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Default Thank you for reminding me!

I saw that the thread had a new stitch. It reminded me to have a couple hits of the Reserve du Domaine.
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Old 02-12-2009, 09:00 AM   #69
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We've been getting heavily involved with the Barbancourt during the WIRSPA training.

Whilst researching the impact of the Charentais double pots on the distillate and the way Limousin oak barrels are coopered to influence ageing, Nick was inspired to write another of his rum reviews;

http://www.ipbartenders.com/nicks_rum_reviews.phtml

An ode to a wonderful rum
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Old 02-12-2009, 11:55 AM   #70
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We've been getting heavily involved with the Barbancourt during the WIRSPA training.

Whilst researching the impact of the Charentais double pots on the distillate and the effects of the way the Limousin oak barrels are coopered to influence ageing, Nick was inspired to write another of his rum reviews;

http://www.ipbartenders.com/nicks_rum_reviews.phtml

An ode to a wonderful rum
Seems like the 15 year old has retained some of the bitterness that the 8 year old has. I quickly tasted the 15 yo at Cotton's in London, I should acquire a bottle.
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