i finally got it

[frenchrumlover]

after many weeks of argument with my girlfriend i finally make her accept to let me break the bank to get myself a bottle of ENGLISH HARBOUR 1981 and got a bottle of doorly's xo with the money i had left
as soon as i crack it open , i ll let you know about it cheers.gif

[Paulipbartender]

Let us know what you think Damien. To my mind, it's a wonderful smooth rum but lacks a little something truly outstanding for the price bracket.

They also call it a 10 year old rum, even though the bulk of the rums in it are much much older - 20-23 odd years old with the oldest being 25 and the youngest 10. For such a great rum, I don't know why they don't just call it English Harbour Reserve and leave the 10 year old off the bottle altogether - for Ј75 a bottle.

Don't get me wrong, I love the English Harbour and it's a fine example of a heavily aged column still rum - very lovely and smooth, and you're going to love it!

We've got some great info on it too - about the use of bakers yeast for the fermentation, their twin copper column stills, filtration through ceramic stone filters, water purified by reverse osmosis..... English Harbour is getting a great reaction from those who haven't tried it in the training we've trialled to date.

You still come to the ACR Masterclass trial on the 30th, DB?

[frenchrumlover]

i will paul don t worry.
of course , as i said i ll be at the ACR masterclass 0n the 30th , i won t miss it for anything ,and i ll be at the boutique bar show as well on the 24th ,but could you send me more details about the ACR masterclass please
as well as this , i ve just started to work for match w1 on margaret street and apparently they organised exam which are quiet hard.
i think the next one is about rum and i was wondering if you could send me some precise info about yeast or filtration method they use for brand such as, havanna club,english harbour, el dorado and appleton.
if you can that be great and if you can t i ll just have to spend hours on my computer
thanks paul

[Paulipbartender]

Give me a call Damien and I'll answer any questions you have. It's quicker that way.

I'll be in the office from 10am-1pm on Monday if that's not too late, or you can call me at the weekend. My mobile's on my email