How do you host a rum tasting?

[Duffman]

Other than having a good selection of rums (duh), I was hoping some of you fellas could give me some ideas of hosting a local (Vancouver) rum tasting for us intermediate rum connisseurs (speaking for myself).

Sounds like there's a splinter faction in the Vancouver area and we'd like to have a early spring rum tasting (or sooner).

Any and all suggestions would be appreciated.

Duff

[rumdog007]

Hi, this thread has some great input:

http://www.ministryofrum.com/forums/showthread.php?t=2223&highlight=tastings

Oh, yes, when where? cheers.gif

[Rum Runner Imports]

Rumdog makes a good point...when? >> we don't know yet. But where is Vancouver,somewhere, and anyone else that is passing through or close enough to pop up is welcome of course.

[rumdog007]

I am half Canadian! Who will I be staying with? JTR.gif

[Duffman]

Will your shopping cart make it this far? Better put on some snow tires!

But seriously, thanks for the link.

Duff

[Edward Hamilton]

I'm heading to Seattle / Portland, that's in Oregon, in March and would love to make it over the border to a rum tasting. Do you have a date? A weekend would probably work best for me, as long as I don't have to share a couch with rumdog007.

[RobertBurr]

Simple Rum Tasting: light a nice bonfire out back, open a bottle of rum and pass it around. Discuss... repeat.

[rumdog007]

A weekend would probably work best for me, as long as I don't have to share a couch with rumdog007.

I have had to deal with rejection all of my life.:(

[Rum Runner]

I have had to deal with rejection all of my life.:(

Remember Kojack??? "Who loves ya Baby?" love1.gif

[bluewave6]

I usually have at least 6 to 10 different rums on hand. My favorite is to do a tasting using all the Plantation line of rums, which give a nice example of how rums can vary from region to region. I like to have a selction of different salted nuts and a variety of chocolates (with varying cocoa%) to pair with the rums. Of course all of mine have been informal with friends and family, I have been working with my local liquor store owner to see about hosting a rum tasting at his store one Friday night. He seems to be coming around, since I have suggested he start carrying a few premiom rums and he has been selling them like gang busters.

[Duffman]

Simple Rum Tasting: light a nice bonfire out back, open a bottle of rum and pass it around. Discuss... repeat.

Robert, I'm not sure if that's a shot at us neighbours to the north, but your suggestion just triggered a memory of when I was sixteen. Although we couldn't do it in someone's backyard, we'd go out to old gravel pits or the woods and have what we called, "bush or pit parties." Sitting around a fire, opening a bottle of rye or JD, and throwing away the cap.

Ah yes, waking up stinking like booze and smoke. Nowadays, though, this approach would work a lot better with some good rum:we wouldn't stink as much!

Thanks to all for the suggestions.

Duff

[Hank Koestner]

There are so many ways you could do this, but check the thread mentioned in the earlier post. Try doing the tasting blind, so only the host knows what is served. It will make for some interesting results.

[Lew Barrett]

Ed,
Keep us all posted! I'll make it if you do!

[Carbon]

I'm heading to Seattle / Portland, that's in Oregon, in March and would love to make it over the border to a rum tasting. Do you have a date? A weekend would probably work best for me, as long as I don't have to share a couch with rumdog007.

Again Ed? We never got to hear the details of the last trip. Where did you go in Portland?

[Edward Hamilton]

My last trip to Portland was a bit of a blur. We got involved in a t-bone hit and run two blocks from House Distillery. We did make it to Teardrop and about a half dozen other bars/restaurants. Unfortunately it was a very short trip.

The plan now is to be back in April, about the 13th, as we're waiting on some Oregon Liquor Control paperwork to be completed. I'll be doing a rum presentation for the Oregon Bartenders Guild. I'd like to make it up to Seattle later in the week, maybe Vancouver over the weekend, but my schedule hasn't completely made itself known yet.

[black_strap]

What is a number that approaches the max number amount of rums that you'd ever want to have at one sitting?

(I'm not talking about intoxication, I guess I'm talking about tastebud exhaustion)

[Edward Hamilton]

Depending on what I'm doing, a dozen rums is a good number for a tasting. I like to focus on one or two aspects of the rum spectrum. Examples from several different types of rum, straight then mixed in some cocktails.

[leisure master]

I would agree that 12 rums would be about the limit for a tasting - of course depending on how big the group is and how much rum experience they have.

With larger crowds and folks newer to rum, you will probably (and gladly for sure) spend more time between each taste, talking about each rum and how they differ from each other and how they all can be so different but yet all still be called rum, etc. so the number of rums should probably decrease.

I helped with a recent tasting for about 20 people that took approximately 2.5 - 3 hours with 12 rums. Definitely a good way to spend an evening, but some of the less experienced folks were starting to lose concentration (and tastebuds) towards the end.

At the Rhum Rhum Room (my home bar), tastings are generally impromptu. Someone may make a statement like "Zaya is better than Zacapa" or ask "how is ED5 different than ED12?" - and then we are off to the races...

These unplanned tastings usually take on a life of their own as they lead to other comparisons "hey, this Zacapa reminds me of Diplimatico"...etc., and the bottles continue to come out and play.

About a month ago, we were fortunate enough to put 3 versions of Zacapa 23 to a blind taste test - a full-palm wrapped bottle, the 23 anos and the new Solera 23 side by side. It's always interesting to see who likes what and why they do.

I really think you pretty much can't go wrong with a tasting, other than to overload people since not many people are as passionate as we all are about rum. I know I tend to forget that quite often...

[Edward Hamilton]

I would agree that 12 rums would be about the limit for a tasting - of course depending on how big the group is and how much rum experience they have.

With larger crowds and folks newer to rum, you will probably (and gladly for sure) spend more time between each taste, talking about each rum and how they differ from each other

. . . but some of the less experienced folks were starting to lose concentration (and tastebuds) towards the end.

I really think you pretty much can't go wrong with a tasting, other than to overload people since not many people are as passionate as we all are about rum. I know I tend to forget that quite often...

You've hit the nail squarely on the head there leisure master.

It has been my experience that the most successful tastings include well balanced proportions of education, variation, tasting and food.

And I firmly believe that there is nothing wrong with whetting the appetite for a followup tasting in the future after everyone has had time to digest and discuss what they've tasted at the first tasting.

[andrewG]

Interestingly, the most important thing that I've learned from tasting is you need some Perrier or Pelligrino between rums and I also put a splash in my snifter to kill the burn from the alcohol and really taste the spirit.

[Rum Runner]

Interestingly, the most important thing that I've learned from tasting is you need some Perrier or Pelligrino between rums and I also put a splash in my snifter to kill the burn from the alcohol and really taste the spirit.

That is interesting that you picked those two mineral waters Andrew.

In my experience those two are too highly flavored by the mineral content to allow for a cleanse of the palate or dilute the spirit. I prefer to use distilled water when doing a critical tasting.

Of course water from the "Burn" goes best with Malt Whisky and "Branch" water goes with Bourbon like a hand in glove.

If your palate sings in using Perrier or Pelligrino...Then right on.cheers.gif

[black_strap]

Folk, I am having some family and friends over to taste a few of my rums.

I'd love to get as much information for them as possible. Is there a resource (whether official or not, such as a blog) that details common taste profiles of rums by island?

For example, how PR rums are generally dry, woody, simple and Jamaica rums are often pungent, full-bodied, etc.

[rumdog007]

black strap, I've found that for every seemingly good "catch all" category there is an exception to the rule just waiting in the wings to blow the theory. I began keeping good notes. More importantly, I have been tasting anything, anywhere, any time, etc.. If say, forrest, gets something new, I beg some from him and try to reciprocate when I have a new find. This is when the fun began for me. I believe that you'll find, even within a given region, more differences in individual rums than similarities.

A good thing to do is explore some different rums with your friends and jot down your notes together. cheers.gif

The MOR database has good info, too. The Beverage Tasting Institute usually has good reviews.

[Edward Hamilton]

I'd start with reading the island introduction sections of this site. On the other hand, there are exceptions to every generalization of island style. And then there are rums claiming to be of a particular style bottled by blenders which are very different from the style of rum they are trying to emulate.

Much of the Trinidad rum discussed on this forum is very different from the rums drunk on the island even though it is made by distilled and bottled by the same company.

[black_strap]

Hey folks,

I'm looking for a distinctly fruity gold rum for my tasting coming up. Does anyone know of any? If so, please give as many suggestions as possible, because my buying possibilities around here aren't myriad. As of now, I'm thinking of going with a Cockspur 5-star. Thoughts?

[Gray]

First thing that comes to mind is Pyrat, all of them have a very noticeable orange/citrus flavor to them.

[black_strap]

Actually, my Pyrat Cask will already be making an appearance.

I'm thinking of a mid-aged rum that's gold and fruity. Not necessarily a sipper.

[saltgrassbear]

Send out invitations saying FREE RUM AND FOOD. Bring twice as much rum as you think you'll need.cigar.gifcigar.gif

SGB

[Duffman]

So I had an impromptu rum tasting with guys from my hockey team over the weekend. A dry run for when I meet up with my MOR brethern.

http://i307.photobucket.com/albums/nn319/duffmanBC/eveningwithrum.jpg


Cruzan Single Barrel, Depaz Blue Cane Agricole, Pyrat XO Reserve, Santa Teresa 1796 and Barbancourt 15yr. Quite a mix of the spectrum of rums and rhum, but all in all it went pretty well for a first timer. Looking forward to many more, hopefully in more exotic locations than Burnaby, BC.

[RobertBurr]

Hey folks,

I'm looking for a distinctly fruity gold rum for my tasting coming up. Does anyone know of any? If so, please give as many suggestions as possible, because my buying possibilities around here aren't myriad. As of now, I'm thinking of going with a Cockspur 5-star. Thoughts?

Goslings Gold is unique

[RobertBurr]

Cruzan Single Barrel, Depaz Blue Cane Agricole, Pyrat XO Reserve, Santa Teresa 1796 and Barbancourt 15yr. Quite a mix of the spectrum of rums and rhum, but all in all it went pretty well for a first timer. Looking forward to many more, hopefully in more exotic locations than Burnaby, BC.

nice and varied selection!

[curoswiss]

Other than having a good selection of rums (duh), I was hoping some of you fellas could give me some ideas of hosting a local (Vancouver) rum tasting for us intermediate rum connisseurs (speaking for myself).

If this is serious I can dedicate a bottle of Ron Zacapa Centenario 23 and 1/8th of an old stock that has 23YRS OLD PRINTED ON THE BOTTLE...

PS. I only make this offer once... drool.gif

PPS. You supply the food (AKA girls)

[Duffman]

nice and varied selection!

Thanks Robert. But I gotta say, I was quite disappointed with the Pyrat XO. IMO, it should be displayed in the liquer aisle.

Duff

[Rum Runner Imports]

I've never know "food" to be also known as "girls"...haha! but I like your thinking!

[black_strap]

Hey all,

I just held my first rum tasting. I consider this a fairly notable feat for myself.

A little background on me: I'm only 24, didn't start drinking until I was 21(honest), but shortly after plunged into the realm of classic cocktails, and especially rum and tiki drinks.

The tasting consisted of my roommates and I, a few of our parents, and a few of my friends who I feel can appreciate spirits. The vast majority of them were rum newbies, and so the theme of my tasting the "the range of rum". I didn't have all top-shelf products for the evening; instead I had examples of both high and low quality rums so that my audience could taste the difference, but also I chose an array(that was readily available in Northern Virginia, and from my own collection) that I felt portrayed several angles of rum flavor(light body, full body, sweet, pungent, grassy, etc), geography, distillation, color, and processing. Here was my list:

Bacardi Superior (for a low expectation baseline)
Cruzan Estate Light (the older 2yr version)
Mount Gay Special Reserve
Neisson Blanc
Cachaca 51 (ok fine, I had a "Cane Spirit" tasting)
Cockspur 5-Star
Cruzan Black Strap
Bacardi 8
Appleton Estate Extra
Goslings Family Reserve Old Rum
Ron Zacapa Centenario Solera
Pyrat Cask 1623


I wished to have had Don Q Grand Anejo instead of the Bacardi 8, but the price had gone up since my friend last bought it for me from Puerto Rico, and so I didn't want him to buy it this time around. Also, I really wish I had a Demerara rum in the line-up, but they're exceedingly difficult to obtain 'round these parts.

Anyway, with every "rum", I tried to spout as much important information as I could about it, and with each taste, I rattled a few tasting notes from myself and other pertinent rum blogs and also got feedback from the audience. In the end, people said they had a great time, they learned a lot, and they had no clue that rums could be so different across the board.

Mission accomplished?

[forrest]

Mission accomplished?

Heck Yes!!

You did great. black_strap-- spreading the word!

[Hank Koestner]

Both of you, great job! Nice selections! Spread the word!