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Texican

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The mini-bottle chaos continues. Man, do I ever love Diplomatico. My absolute favorite rum. But now, thanks to the influence of @icehog3 steering my recent obsession with high-proof bourbon, 80-proof rum tastes like a Hi-C juice box to my palate. :ROFLMAO:

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icehog3

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The mini-bottle chaos continues. Man, do I ever love Diplomatico. My absolute favorite rum. But now, thanks to the influence of @icehog3 steering my recent obsession with high-proof bourbon, 80-proof rum tastes like a Hi-C juice box to my palate. :ROFLMAO:

View attachment 170261
If it makes a difference, I kinda did the same to myself Carlos. :LOL: Anything under 107 proof is generally a "change of pace" pour for me now.
 
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The legendary Caroni rum from Trinidad:https://www.google.com/amp/s/www.10best.com/interests/drinks/how-caribbean-rum-was-lost-reborn-as-collectors-item/amp/

It’s a very heavy style of rum and was an acquired taste for me. Diesel like column still notes, tarmac and rubber on the nose and that amazing bouquet of ripe dark fruits. On the palate a rich savory sweet flavor with that rubber note always present. K&L wines have them in stock once in a while. As it is a dead distillery, no new Caroni is being distilled. And whatever is bottled usually get snatched pretty quickly.

For my personal taste not the best rum I’ve had but certainly in top 10. It is as unique as unique can be.


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Boudie

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View attachment 173181

Edit: Drinking an 80 proof rum after months of drinking bourbon at 107-120 proof is a unique experience. It tastes like sugar water. My rum palate needs to be retrained. :ROFLMAO:

I'm pretty sure the 15 yr has something like 35 grams of sugar per liter so calling it sugar water isn't so far off.

I noticed the amount of sugar tested in the El Dorados went up with age 5 year tested at 5 g/l 8 yr tested at 15 g/l and the 15 year tested at 35 g/l. I'm curious if that is due to evaporation during ageing or did they add sugar at bottling to make the older rums richer and thicker?
 
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Texican

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I'm pretty sure the 15 yr has something like 35 grams of sugar per liter so calling it sugar water isn't so far off.

I noticed the amount of sugar tested in the El Dorados went up with age 5 year tested at 5 g/l 8 yr tested at 15 g/l and the 15 year tested at 35 g/l. I'm curious if that is do to evaporation during ageing or did they add sugar at bottling to make the older rums richer and thicker?
Well that explains it! I thought it was just me...it was SO damn sweet.
 

gurgalunas

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Glad to see this thread revived. Its that time of the year to shift gears for me. Been on a rum kick for awhile, and am leading a rum tasting for our bourbon club next week. Decided to present rum to the whiskey guys by the 5 major styles, so they can dip their toe into the new realm. Should be fun...
 
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