Originally Posted by coviepresb1647
I have seen and tried 4 Mount Gay Rums: Sugar Cane Rum, Sugar Cane Brandy, Eclipse (Gold) Rum, and Extra Old. I can clearly differentiate the Extra Old from the other 3 as it has a heavy oak note to it and reminds me of whiskey (my 2nd favourite liquor). I can't tell the difference yet between the 3 other rums except price. What difference is there between the Sugar Cane Rum, Sugar Cane Brandy, and Eclipse (Gold) Rum? If Eclipse Gold is supposed be refined, then why does it cost less than the Sugar Cane Rum in my local liquor store?
Refined Eclipse is the flagship brand from Mount Gay, the others you mention are aged longer and are therefore more expensive to make.
As Rob pointed out, Sugar Cane Brandy and Sugar Cane Rum are two names for what is supposed to be
the same product. In some markets the name Brandy is reserved for spirits made from grapes. On small Caribbean islands there is a lot more latitude in labeling.
I don't write supposed to be
as a cynic, but in the past I noticed a difference in the Mount Gay Refined Eclipse sold in Barbados and that sold in other islands.
In the mid 90s, when Mount Gay Extra Old was introduced, not with a big marketing campaign since most of the people at Mount Gay at the time didn't think that product was going to be very popular, it was a real step up for the foreign owned company that wasn't nearly as well regarded as some of the other rum companies on Barbados. At that time, the general sentiment was "On Barbados we make a lot of rum, we drink the best and export the rest."
But things have changed and today Mount Gay Refined Eclipse is gaining market share on the island where it's made, which is one of the best indicators of quality I've seen in this industry.
Of course I prefer their Extra Old rum as a sipping rum, though it's commonly drunk with ginger ale and maybe a splash of Angostura bitters on Barbados. Next week I'll be tasting Mount Gay Silver, Sugar Cane Rum and their Extra Old rum in Washington DC at the Smithsonian
No, I'm not a resident assistant at the Smithsonian, but was asked to help taste some rum. It's good work if you can get it.