You didn’t do too bad with your tasting. I did a similar test at my bay bar. One our bartenders poured a rum and I was then allowed to try it (un-blindfolded, so I COULD see the color). This didn’t matter, as I got 2 out of 10 correct. Ill also say Im not a pro.

It was fun though, one rum poured for me was the flor de cana 7 year which i previously didnt like. I can now say that I am somewhat a fan of it. I enjoyed it better than the 21, but no comparison to the 18 year.

This gives them a very different character from the heavy Zacapa and Zaya rums.

Lighter, drier, and a bit Cognac-like in flavor.

Anyway, Scott’s much better at this tasting note stuff than I am. I can’t wait to read his notes.

Anyway, I’d like to hear your comparison of these two rums (el-dorado 15 years and 8-year old Barbancourt 5-Star) to the tried and true Ron Zacapa and Zaya. I’ve never tasted either.

Finally, as rums go, my favorite mixing rum is STROH ’80′ which is not made with sugar, but rather sugar beets. I say mixing because the ’80′ refers to percent and not proof, however, STROH ’60′ and STROH ’40′ exist, but I haven’t found them for sale within the US. The rum is produced in Austria and makes coke tast like Christmass… If your are fortunate enough to land your hands on a bottle of STROH ’40′ please inform the rest of us if it’s wonderful and, if so, how you obtained it…

I think it’s time to taste a few more……… it’s always time. ;]

Troy – ah, you laugh, you laugh. Give it a shot! And check out the Tiki Central forums – there are tons of tiki-philes down your way, and most will appreciate rum.

Erik – Yes, I have to agree about the Barbancourt. I’ll be grabbing a bottle this weekend. And thanks for the words of encouragement. Some of the others around here just like to laugh at my misery.

Definitely in my top 5 rums.

Anyway, wow, I think you did great!

I could maybe do that well with Rye or Gin, if I practised. There’s no way I could come close with Rum.