Dave Broom: "Rum"

[SarasotaRum]

Greetings

First off: Great suggestion from Edward regarding Mount Gay: Barbados Sugar Cane Rum. Makes me think I'm there. Great entry, elemental flavors I can identify with sweetness straight from the cane; then pow! A finish that brings a warmness to the heart. Exhiliarating spirit ! Great Suggestion !

I've been reading Dave Broom's book, Wine Guild's edition, "Rum". While the history is fascinating and is enough for a book in and of itself, the section on distillation is of particular interest to me. With all the differing types of stills, methods of productions, ester levels, types of aging, types of yeasts, types of wash, types of blends, types of marketing, it can be challenging to see your way to your desired goal. In order to learn more about these rums information is key and not always available. Curiousity drives one to want to know the following:

Cane or Mollasses
Yeast - Own culture or commercial
Type of Still: Pot, Continuous- single, double, dist., mix
Type of Barrel - oak or other
Treatment of Barrel - A/B/ or C or rechar. or green size of barrel
Length and location of Aging
Approximate proportion of blending agents and approximate age

The section on individual rum producing islands/regions was wonderful as it gave a short insight into an individual region and its history. I guess the only was to get these answers is to visit the distillery and experience the culture for myself.

My question for the forum is: As you experience more rums and get a feel for a certain style (say pot-still or first-press cane), Do you find that your favorites are within that particular specialization or do you find that you have favorites far and wide country to country regardless of style ?

Thanks,

Stan
SarasotaRum

[Rum Runner]

Hi Stan... Great to see that your curiosity has been piqued by Broom's book.

Rum is a category that has not been written about in much detail compared to other spirits (or wine and beer for that matter). I think this will begin to change as rum begins to ascend the quality ladder.

I believe that travelling to the source can be very enlightening. Some, but not all questions will be answered..And absorbing the local culture helps to put it all in perspective, presuming the product is being produced for a local taste.

In answer to your final question. My personal experience with rum started as a very narrow window of acceptance. With continued tasting and learning I find that I have favourites within "particular specialisations" as well as "far and wide" across "Country" and "style" boundaries.

I call it appreciation...And find no reason not to enjoy it all.

I'm interested to hear your and other members take on this.

[The Scribe]

I think I agree with Rum Runner. Much as I enjoy both whiskies from both Speyside and Islay, and even from Kentucky, and likewise I enjoy whisk(e)y, as well as rum, and brandy, so too do I enjoy all different styles of rum. Good product is good product whether it meets some legal or practical definition as Martenique AOC rhum agricole, or cachaca, or Barbados rum, or Kentucky Bourbon, or simply aged neutral spirit.
Cheers. - Rob

PS: If someone wants to get into the aged vodka market, I bet there is market opportunity out there.

[RobertBurr]

Variety is an acquired taste. I can't imagine listening to the same music all the time or settling on a single brand of spirit as many folks are content to do with regularity. Every rum tells a story and many of them are quite interesting -- in fact, exciting and delightful if you are able to find and smell and taste and learn about them.

[Jerry]

do you find that you have favorites far and wide country to country regardless of style ?[/U]
SarasotaRum

Yes, I do! And many others outside the field of rum! Each on its own merits!

[Hank Koestner]

I have many favorites across all the styles of rum.gzzg I think the variation in rum, as in no other spirit, it what makes it most enjoyable. I do enjoy a good whiskey or scotch from time to time, but rum is my first and true love.love1.gif
I have grown to appreciate all the different styles, and have favorites across all the categories.cheers.gif

[Bill]

My answer is yes and no. Yes, I do love to experiment with new rums, great fun, but still have my standby favorites. To me the real test comes when the bottles are emptied - which ones do you always replace as opposed to those you just let pass in favor of trying something else.

[angelsword]

PS: If someone wants to get into the aged vodka market, I bet there is market opportunity out there.

My understanding of United States federal law is that vodka MUST be tasteless and colorless.

[RobertBurr]

My understanding of United States federal law is that vodka MUST be tasteless and colorless.

I think that was a joke of sorts.

[The Scribe]

A satire on American drinking customs, culture, fadishness, and idiocy, so, yeah, a joke. Especially since, in general, you can usually call aged vodka whiskey (at least, grain vodka). The irony is, today, potato vodka is considered the finer vodka, whereas fifty years ago, they considered grain vodka the better product. But I digress from the topic.

[primate77]

Yes, potato vodka was basically considered a "poor man's vodka".

Times have changed.

[RobertBurr]

Not a big vodka drinker myself, but I've always found those rare rye vodkas to be among the very best, like Henry Kasparow's elegant Empire V6.

Zyr vodka is a blend of wheat and rye stock and has some admirable and delightful qualities, if you can find it.

You can make LSD from moldy rye bread.