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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Flavored - Rums, Rhums and Cachaзas
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Flavored - Rums, Rhums and Cachaзas

From real fruit to the worst synthetic flavors what do you like and how do you drink it?


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Old 03-19-2008, 12:13 PM   #11
Tiare
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I think the new label with the humming bird, and the Lignum Vitae looks best!
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Old 03-19-2008, 12:26 PM   #12
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The Bacardi talk made me forget this was a thread about Coconut rums.

I have to agree with Ian - far and away the best is Koko Kanu, although I'll admit I'm not a big fan of coconut flavours. Even when I smell real coconuts it just reminds me of suntan lotion.
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Old 03-19-2008, 12:53 PM   #13
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Quote:
Originally Posted by Paulipbartender View Post
Even when I smell real coconuts it just reminds me of suntan lotion.
And what`s wrong with suntan lotion...? (not ANY suntan lotion dough..)..it reminds me about white sand beaches..
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Old 03-19-2008, 02:58 PM   #14
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The Jane Barbancourt coconut rum was easily the best I've ever tasted, but have not seen it in the islands in the past few years. It's a green label, clear rum, not expensive. I think I paid $5 in the Bahamas last time.
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Old 03-20-2008, 12:15 AM   #15
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Okay, tonight I tasted 4 Coconut Rums or Rum Liqueurs.

Rum 1: Mi Abuela Coquito
Nose: Nutmeg and other bark spices
Palate: Subtle coconuts and sweet eggs
Finish: Long and smooth

Rum 2: Bacardi Coco
Nose: Suntan Lotion
Palate: Sweet front end to a mellow back end
Finish: Medium, but harsh

Rum 3: Cruzan Coconut
Nose: Sweet Butter Cream
Palate: Rich taste with flavors of real coconuts
Finish: Flat

Rum 4: Malibu Coconut
Nose: Small nose
Palate: Overly sweet with some artificial coconut notes
Finish: None

Results:
The 2 best were Mi ABuela and Cruzan. Mi Abuela could only be drunk in small quanities, as the richness of it could make you sick after awhile, however I recommend drinking this on the rocks. The Cruzan appeared to be the best mixing rum. Do to its lack of a finish, I wouldnt recommend sipping on this, unless you wanted to completely forget what you were drinking in between sips. The Bacardi Coco could be sipped, however it would work much better in big cocktails like Mojitos or Pina Coladas. The Malibu... just throw it out.
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Old 03-20-2008, 12:35 AM   #16
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Thanks Adam!

I wish you had the Whaler's Killer Coconut in the lineup to comment on... but I guess I'll have to go out and get that one myself.

Now... where on the list was that one in my list of purchases to make?
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Old 03-31-2008, 01:44 PM   #17
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My experiment with coconut rum, and for that matter, flavored rums, was recently kicked off with a Brinely Coconut purchase. I have to report that for me, this is not a sipping rum. The intense sugary sweetness and exceptionally forward nature of the coconut flavor makes it too one dimensional for my tastes.
I tried it in coffee, and that was better. I can see it as useful for cocktails, but it is otherwise relegated to redundancy in my collection.
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Old 03-31-2008, 02:56 PM   #18
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Hi Lew,
I'm not sure how many coconut rums I'd consider sippers (not that I've encountered a large handful of them) but the ones I've had all seem too sweet to be a sipper, but make for nice mixers.

What did you think of the Brinley's overall? I keep hearing about rave reviews about their lineup of flavored rums. I'm interested in trying their rum, but I'd have to do mail order to get it, since it is not offered in Illinois, and I can't get to the states often where it is available.

Worth the investment? CoCo Suave by Marti seems all but gone (haven't seen it on a shelf in over a year), the Cruzan would be the top of my current list I suppose, but I hear Brinleys is a goodie.
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Old 03-31-2008, 07:00 PM   #19
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Not sure I would classify any of the Brinley flavored rums as sippers or any flavored rums for that matter. I find flavored rums are too thick and sugary. Of them all the Brinley is my favorite flavored rum at this time for mixing. It is bottled at 35% so it has more of a rum flavor than the Cruzan rums which I beleive are around 23%. I prefer to make my own flavored rums and add little to no sugar when creating the infusion to make more of a sippable flavored rum. I am currently working on a coffee infused rum with no added sugar that is as my wife described after tasting the sample as "smokin".
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Old 03-31-2008, 09:02 PM   #20
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I have to agree with both of you. It was nice in the coffee, though, just a dram both sweetened and "cocofied" the coffee nicely. I was hoping to find their dark coffee rum when I went looking, but settled on the coconut, as that's what was there. I have no way to compare it to other flavored rums, as it's the only one I have, apart from Demerara Rum Cream, which I dote on, and doesn't really fit in the same category.
I have a new mission; to make Pina Coladas, Mai Tais, all the usual tropical stuff. I expect it will do good work in that. Lord help me; I'm no mixologist.
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