Straight Up: All About Rum

[Edward Hamilton]

The Smithsonian Resident Associate Program presents Straight Up: All about Rum (http://residentassociates.org/ticketing/tickets/reserve.aspx?performanceNumber=198492) Tues., July 8, 6:45 to 8:45 p.m. at the National Museum of Natural History.

I understand Jason Wilson won't be able to make this event but it will be good and there will be more rum to taste. More details soon . . .

[Edward Hamilton]

If you're in the Washington DC area, I will be talking about rum, what else, on July 8th at the
National Museum of Natural History
Atrium Cafe'
10th & Constitution Avenue, NW

Straight Up All About Rum (http://residentassociates.org/ticketing/tickets/reserve.aspx?performanceNumber=198492) for more information.

The rum lineup will consist of
Mount Gay Silver Eclipse
Mount Gay Extra Old
Pampero Anniversario
Clement VSOP
Neisson Blanc
Neisson Reserve Speciale
Flor de Cana 18
and at least one more.

I'll be talking about the history of rum and the different styles of rum as expressed through the above rums.

[primate77]

Ed, not that I will be there... but why not have the Mount Gay Sugar Cane rum too? You speak highly of this rum, and it does have an appealing price point.

[RumBarPhilly]

Ed, what is the difference between the Eclipse and Eclipse Silver? Their tastes are almost identical. The gold is a hint more tannic, but almost impossible to tell apart in a blind taste test. Is the color just merely stripped away?

[Edward Hamilton]

Ed, not that I will be there... but why not have the Mount Gay Sugar Cane rum too? . . and it does have an appealing price point.
Mount Gay Sugar Cane Rum will be tasted, though these aren't always my decisions, and I agree that it is one of best values in the Mount Gay lineup.

Ed, what is the difference between the Eclipse and Eclipse Silver? Their tastes are almost identical. The gold is a hint more tannic, but almost impossible to tell apart in a blind taste test. Is the color just merely stripped away?

I'm told there are other differences but I think you've got most of it in your glass. By carbon-filtering the aged rum a distiller can make a good white rum with most of the flavor in their popular gold rum.

[Edward Hamilton]

I really enjoyed the presentation last night. I forgot however to thank the volunteers and the audience, without whom the event wouldn't have been such a success.

I look forward to doing more tastings like that one. It's a pleasure to talk to such a large group that is so focused.