Tiare's Ti Punch Recipe

[Hank Koestner]

I have tried Tiare's Ti Punch recipe, using 1 ounce La Favorite Blanc and 1/2 ounce Montebello Hor's D' Age. Delicious.:) Very smooth, and the Montebello makes for an interesting flavor profile. The grassy floral notes of the blanc come through, with a touch of nuttiness from the Montebello. There is that wonderful slightly bitter aftertaste. I will try this again with Neisson and Depaz amber. ;)

[Edward Hamilton]

There's a big difference between Depaz Amber and Montebello. First, Montebello isn't aged and is bottled at 100 proof. Second, Depaz Amber has been aged and is bottled at 90 proof. Montebello has a wider flavor profile than the lower proof Depaz but the idea of mixing rums shouldn't be overlooked.

[Tiare]

Ed, is Montebello not aged?
On my bottle Montebello vieux it says 6 years..?

Hank, on your bottle, if its written hors dґage..I thought that meant it was aged? does it says any number of years?

Now I get a bit :confused:

[Edward Hamilton]

That is a very different product than I was thinking about, I didn't read closely enough.

The drink you are enjoying would be called a punch vieux in the French Islands, though I've never white and dark rhum agricole mixed in one drink, but I'll be trying one in a couple of hours.

[Milicent]

Just tried the mixed rum Ti Punch and am appreciative of the recipe. Tasty. Try it if you haven't yet. Thumbs up.

[Edward Hamilton]

I drink Neisson Eleve Sous Bois in ti punches but I haven't yet mixed the unaged blanc and the aged vieux, but that will be the next drink. Excuse me for a few minutes while I attend to the bar.

[Hank Koestner]

Yes, my bottle is aged, I am sure at least 3 years, but maybe more.
Yes, Tiare your bottle is aged, and the distilleries on Guadaloupe can be trusted to post the proper age on the bottle.
I just read another post where Ed said that My bottle is 6 also.

[Edward Hamilton]

Yes, my bottle is aged, I am sure at least 3 years, but maybe more. Help on this,Ed? Is Hors d' Age more than 3?
Yes, Tiare your bottle is aged, and the distilleries on Guadaloupe can be trusted to post the proper age on the bottle.

I wrote a post on this earlier today, but I guess it got lost in the shuffle.
Hors d' Age is generally a blend of rhum from several years. A few years ago Montebello was bottling a four, five, and eight-year-old rhum. My guess is that the Hors d' Age is a blend of rhums at least six years old.

For a distiller, it makes more sense to blend some old rhums into something they can market as opposed to just bottling old rhums with an age statement. They recognize that age isn't everything and that after a certain point the rhum is past maturity so it is better to blend something like an Hors d' Age. And Hank is correct. The distilleries are small operations but being family owned they are very careful about making wild claims about age, etc. When your family reputation is on the line, it's a whole different playing field.

[Edward Hamilton]

I drink Neisson Eleve Sous Bois in ti punches but I haven't yet mixed the unaged blanc and the aged vieux, but that will be the next drink. Excuse me for a few minutes while I attend to the bar.

I mixed a couple of Neisson rhums, Blanc and Rйserve Spйciale, in a ti punch/punch vieux, it's a good think Gregory Neisson doesn't read this forum, and am trying to decide if I like this one better than just a plain ti punch.

On occasions when I drink amber rhum agricole, after a couple of days, at most, I find I'm missing the flavor of rhum agricole blanc. And I anticipate a similar pattern as I sip this drink.

On the other hand, I think question requires more research. . .

[Tiare]

I myself enjoy a mixed ti punch sometimes and a blanc at others and don`t want to be without any of them...but I`m very hooked on the aftertaste that Montebello vieux has..

[The Squire]

Not sure if anyone has thrown this into the ti punch mix, but out of a lack of white sugar one night, I started using brown sugars for the syrup....it was a winner in my book so now the ti punch has morphed into the "dirty vieux"...

... aged rhum agricole (currently enjoying niesson extra vieux...brown sugar syrup... 1/8 of a big lime, the juice and the carcass....bloody ripper!

[DJ Mal]

Just had my first T Punch. Since La Mauny is the only agricole available in my state, that is what I used. The Petite Cane Sugar Cane Syrup is also unavailable here, so I went with the recipe on the bottle of the La Mauny Blanc. It calls for the rhum mixed with lime and brown sugar. The first problem I noticed is the La Mauny is only 80 proof. Other than that, the drink was not bad. I'm looking forward to getting my hands on the better stuff, but in the meantime, I'm going to make another.