It’s been a while since I posted, and that was a bit of a cheap post, really. I kinda had a crappy winter – not a horrible one, just one of those winters when lotsa stuff went wrong. The worst thing about it was that I was not able to build my Tiki Bar due to the fact that several more necessary things which decided to crap out, requiring every penny in my Tiki Bar fund. Oh well, there’s always next year.
Summer is here now, the “summer home” is opened for the season, which means that my Rum Season has started. I’ve certainly had plenty of rum over the winter, generally in the form of tiki cocktails with the FOM ohana, but Memorial Day is when I get together with Phil and we start our summer-long concentrated effort of rum exploration. This year has been no different, and the last three weekends have had a good deal of rum. So far I’ve tried 5 or 6 new rums, made a few syrups for tiki cocktails, explored a bunch of cocktails from the Beachbum books, and put some time and effort into perfecting my Mai Tai. It will take a few posts to catch up on all this, so bear with me.
Once the summer home was opened and cleaned up, I grabbed several bottles of rum and headed over to Phil’s. Over the course of the next few hours we shot the breeze, caught up on each other’s winters, and sipped rum. We started the night with an old favorite, the Pyrat Pistol. One of the first excellent rums that Phil and I found, many years ago, was Pyrat XO, and Pistol is its little brother. Well, the bottle is smaller – 375ml – but the price is not much smaller at all . The tastes are very similar, but I find the Pistol to be a small step up in quality and smoothness. I’d say that you’ll like the Pistol if you like sweet, apricot/orange tastes of the XO, and want to go a little better and a little smoother. However, I have to say that I don’t find the price difference to be worthwhile. I’ll generally pay $36 for a bottle of Pyrat XO in Massachusetts, and the Pistol is generally about $30. These prices are insane, since they’re about 2/3 the price in the rest of the country ($22 and $13 respectively). The bottle of Pistol is half the size of the X0 (375ml vs 750ml) yet the price difference makes the Pistol 1.5 times more expensive for me. I don’t think the price difference is worthwhile – stick with the XO – but I’d have to say that I’d buy a lot more Pistol if I could find it for $13.
Brinley Gold Coffee Rum
I had high hopes for this bottle from St. Kitts, since I had heard good things about the entire Brinley line. When I first heard about this rum the idea of mixing coffee and rum seemed a little strange, but I started to think about some of the coffee tastes that linger in background of some older, fine rums. Some rums – Khukri and Maui Dark come to mind immediately – have very noticeable coffee tastes, and it works quite well. I was able to find this rum last November, when I attended the Rum Fest in New York.
This rum has some mild coffee aromas lying behind a stronger toffee smell, and the combination certainly smells delicious. The first sip shows a lot of sweetness, buttery toffee tastes, very little rum, and a finish that contains hints of coffee. It’s is very smooth, mainly due to the sweetness and the fact that it’s only 72-proof. Well, that’s really not very far off from the 80-proof that I’m used to, so this is still a strong rum, though your tongue and throat will never realize that. This goes down very easily, and is practically a dessert. Sweet, smooth, butter toffee and hints of coffee… Yep, “dessert” fits the bill quite nicely. This is definitely a delicious rum, and is highly recommended as long as you like sweet rums. But I have to say that I have a hard time calling this a “Coffee Rum” since the coffee tastes are so mild. I’d lean more towards calling it a “Butter Toffee Rum.” Whatever it’s called, this rum is highly recommended.
Brinley Gold Vanilla Rum
Given how much I love vanilla, I was really looking forward to this rum. I came close to cracking this bottle over the winter, but I held back – several times – and I’m not sure why. When Phil and I cracked it, the first smells and sips made me realize that somehow I subconsciously knew that this rum is meant to be shared. Keeping this rum to myself would go against everything I strive for in my attempts to evangelize rum.
The initials smells are of of sweet vanilla, rum and – get this – coffee. Yep, this has more coffee smell to it than the Brinley Gold Coffee Rum, easily. A small sip is thick with sugar and sweetness, coffee, dark rum and hints of vanilla after the swallow. I find this to be a little more harsh than the Coffee Rum, but we are splitting hairs since they are both very smooth. The flavor lingers for a while in the mouth due to it’s thickness, and this is a very nice taste. In a nutshell: Delicious. Like the Coffee Rum, the tastes of rum are very mellow in this, but there is no doubt in my mind that Brinley has created a fantastic product here.
Phil and I stayed on this rum for about an hour, sipping, pouring, sipping and talking. Generally we will go through all the rums, one at a time, slowly tasting and enjoying each rum in its time. Eventually we’ll go back and hit a couple again, or compare a couple side-by-side. Not with the Brinley Vanilla. I think we ended up having 4 shots each, and finally had to put it away or we would have finished the bottle. This extended tasting was a first for us – we have simply never had a rum hit us like this. I think some of our desire to continue sipping was due to the way the taste lingers after the swallow – it must cause a type of addiction.
The next night I brought this rum up to the weekly dance at the campground, and offered it to people that I knew would appreciate it. It was a unanimous hit. About half of the people liked it a lot, and the other half loved it. One couple was not too happy with the idea that it was only available in New York City, so they went online and found a website that would ship it. They bought a bottle based on a single sip. I love this job.
I bought this bottle last fall, when I was hunting for Foursquare Spiced and developing an unusual yearning for spiced rums. I got into a conversation with the owner of a large liquor store, and we spent 15 or 20 minutes talking about rums. We somehow got on the subject of spiced rums, I mentioned Foursquare, and he showed me the Pango Rhum and told me that some rum connoisseur always bought it. I almost never buy a rum on a whim, but the recommendation seemed sound. I was also intrigued by the words on the label – “Pango Rhum – Rhum Barbancourt – Rum With Natural Fruit & Spice Flavors.” So I bought it.
My hankering for spiced rums went away for several months, but I saw this bottle when I was packing stuff for the summer home. I generally try to bring a variety of rums for opening day, so this ended up in the box with the others.
Phil and I cracked it, sipped, and we both sat back for a moment in pensive silence. I finally broke the thoughts and said “This is weird.” Phil agreed quickly, and wholeheartedly, and we both talked about it for a bit trying to figure it out. We even poured some more, trying to dive into the rum and identify the tastes. We couldn’t. Even now, sipping it again, I can’t think of a way to properly describe Pango Rhum. Sweet and smooth at 70-proof, there are definitely some mild spices in there, and at least a fruit or three. But all I keep thinking is “mango.”
Don’t get me wrong here – this is most certainly a quality product, just one that I can’t describe. The flavors in this rum are high quality – there’s no cheap artificial flavors here. The spices are mild and complement the fruitiness. The balance of those background flavors is great, but the mango dominates too much. I have to admit that it doesn’t suit my tastes, and didn’t suit Phil’s, but this is not unexpected with such a unique product. If you get a chance, try it, but I can’t recommend buying a bottle.
Santa Teresa Rhum Orange Liqueur
This is another rum that I got in NYC last fall. As you might know by now, I love orange liqueurs, and this makes #14 or #15 or something mildly ridiculous like that. Initial smells showed a lot of orange flavor, almost no rum, and a good deal of sweetness comes through. The orange is strong, but not quite to the level of some of the bitter-orange liqueurs that I have. It certainly does have a taste of bitter oranges, and is sweet, leaving a bit of stickiness on the lips. It’s not quite as smooth as the Senior Curacao, or so my taste-memory seems to remember. I let some linger in my mouth before swallowing, trying to get a better idea of the rum underneath, when Phil blurted out that it tasted like Chinese food.
Well, that did it for me. All i could think of was General Gao’s Chicken, and that line of thinking simply destroyed my concentration.
Whatever Phil might think, I definitely do not consider this to be any less than excellent. It’s definitely a high-quality product. I like it a lot and it’s definitely on my “Recommended” list of rums. But, due to Phil’s silly comment, my concentration was destroyed – it still is – and I can’t give this a thorough review at this time.
I do plan on re-visiting my “Orange Curacao-type” liqueurs soon, since I also managed to find some Marie Brizard Orange Curacao over the winter, and some Bols. I only had 3 “Orange Curacaos” when I did my Orange Liqueur Throwdown review a year ago, and I know have 7 it seems. An “Orange Curacao Throwdown” is imminent.
Temptryst Cherrywood Reserve
I tasted this rum last fall, and gave it a quick review in an early post, A Rum Tasting at the Desmond Aloha Lounge, but Phil had never tried it so I brought it up for him to try. Tasting this rum after trying all those flavored ones was not the correct thing to do, though. All those varying tastes threw off our palates, and we had a hard time diving into it to discover all its nuances. There is no doubt that this is a superlative rum, but saying more than that would not be fair. This needs a proper tasting with a clean palate, and I will certainly return to it soon since I truly love this stuff.
In The Upcoming Week Or Two…
I have many other posts floating around in my head right now, and a lot of notes to go through. It’s actually been over 2 weeks since Rum Season 2008 actually Started, and I have a lot to cover. I’ve made Orgeat, Passion Fruit Syrup, Rock Candy Syrup, several Grog Log drinks. I bought some new bar tools, started a serious expedition trying to find my perfect Mai Tai, and I’m sure I’m forgetting 2 or 3 smaller things right now. I’ll do my best to cover this stuff this week… Hopefully.