Esb

[krustykrab]

Just curious what others do with rhum ESB 'Eleve sous Bois'? Do you use it in a ti punch or other cocktails? It is an interesting offering as it is lightly aged, which adds a bit of oak complexity to the fresh taste of the blanc, but not to the levels of the refined flavors of the vieux. Just wanted to get others thoughts on it - thanks!

[Edward Hamilton]

If you're talking about Neisson ESB, the rhum has a lot of raw nut flavors gained from the time spent in the French Oak tuns and lacks the smoky oak flavors found in some other aged rums.

I use it in a ti punch, and other drinks like mai tais. At 100 proof, it is stronger than a lot of other rums so I keep an eye on the measure.

Duquesne ESB, which just arrived in the US, is bottled at 80 proof and has been aged in used bourbon and whiskey barrels is a very different rum. I've been mixing this one with orange juice and lime, but I haven't had it long enough to discover the best way to use it.

[krustykrab]

I currently have the JM ESB, which I find very subtly oaky around the fresh grass/ cane flavor. I like it in a ti punch, but was wondering what else - Mai Tai is a good idea - I'll try tonight cheers.gif