Alcohol in desserts doesn’t count. My late aunt and uncle were rigidly teetotal but were happy to eat rum butter like the good Cumbrians they were. Maybe they thought it was rum essence the fools
Can I ask where one might find that information for the purposes of purchasing? I like a good rum, but have zero idea on what I’m looking for
Fingers crossed for you Leah. Not the best of situations!
Great idea! Might work, and can’t do much harm!
Really sorry to hear Leah. Hope they (and you) are ok…
It’s not straightforward, as far as I can tell the addition of caramel at source is not necessarily noted as an ingredient so might not appear on the UK label. Typically there is a LOT of marketing fluff but precious little actual detail.
The mighty Ralfy does a Rum review every now and then, he only reviews bottles you can actually get in the UK - he is rather quirky but very honest.
French colony rums (Martinique, Guadalupe etc) are covered by AOC laws so look out for Rhum agricole - this is unadulterated and almost medicinal compared to British colony rum.
Look out for ‘pot distilled’ which is (sort of) the same type of still used for Malt Whisky, batch production. Unlike continuous column stilled (like grain whisky) - which is used for the majority of commercial rums.
Whisky specialists like: Berry bros, Cadenheads, Whiskybroker all do ‘genuine’ rums. Some indy wine merchants also are of interest, however the general market seems pretty much sewn up by the big players like Diego, Bacardi.
Drinking another bottle from one of the movers’ cardboard boxes, which I opened last night - the box and the bottle in fact. Saint Chinian Berlou,
Enjoyed it last night, when I mostly picked up black fruits, black olives, and raspberries, with a dry tannic finish. Today, fresh back from a good session in the gym, I have to stop myself just gulping the rest down. Still black olives and black fruit but the raspberry seems to have gone, to be replaced by a spicy pepperiness, and possibly a bit more tannin. Got to eat something before I drink too much of this, but it’s coming across really well. I think it was probably a Majestic buy some years ago.
Interesting - I have a bottle of Clement that remains unopened (from a trip to France a few years back). I shall look at the bottle slightly differently now. I also have a bottle of Mauritian ‘Penny Blue’. I wonder - with the islands having a strong French hetritage - whether they are of a similar bent?
Second point of real interest - my understanding of the effect of a column still - from Armagnac - is that it produces a less pure, but more flavourful end product (in this instance, versus Cognac). I, again, wonder out loud whether the reverse is true of Rum, or, perhaps, are there any producers, who aren’t mass produced with the addition of caramel, using a column still?
(More questions. Sorry )
Plaimont does it again, with an excellent midweek drop. Fruity, dry and sappy, good value.
The blurb mentions the low alcohol of the manseng noir, but it still comes in at 14%. Carries it easily though.
We’re having this tonight too, coincidentally. I’m still working my way through a glass of the Mixup but TOH has already declared the Moonseng delicious.
She’s encouraging me to dump the Mixup down the sink, which I probably will. It really is most odd. The first smell and taste are quite disgusting. But by the time you get to the long finish, it’s much more satisfying, and pleasant enough you’ve sort of forgotten the entry.
He’s excellent, very knowledgeable and honest. I enjoy the videos every now and then
Those reviews are making me think I’ve got an off bottle. It’s not off in any way I’ve experienced with a wine before. But ‘gently perfumed’, ‘sweet and grassy’ it most definitely is not.
Did you spit ….???
Cadenheads stock good rums
I also had a tot poured over sticky toffee pudding - the warmth released all of the rums aromas.
As far as I can gather, with rum (and whisky) it’s the opposite, column stills make more neutral spirit & pot stills more flavourful. But it depends on the height of the column (perhaps they are shorter in Armagnac?) and at what height you take the ‘cut’ from the column still. I think the other factors depend on fermentation time and the addition of old previously fermented mash “dunder”
There are even some old WOODEN stills around!
That’s a good call: They are of course online, and if you visit their London or Edinburgh shops the staff are incredibly helpful & knowledgable, with free tasting.
I deliberately loaded my Christmas cake with extra brandy with dry January in mind. Down to my last couple of slices now though
We’ve been drinking this fabulous 2012 Rustenberg Peter Barlow Cab which was somehow hidden on the back of the red wine fridge for many years.
Super smooth with fruit coming from one of the best vineyard in Stellenbosch. A real pleasure.
Oh-ho! My 5th or 6th bottle of the 2016 Fontodi but this one’s different.
Amazing, powerful nose of incense. Big, big fruit in the mouth that really takes its time and hits different aspects with real confidence as it goes. Tannins have softened. Has to be one of the best CCs I’ve tasted and shows why this vintage is so good.
Time to get more of these out of storage; they are ready.
Edit: 2 footnotes:
The tannins have softened but are still there, and their grip was a little more noticeable around an hour after opening.
When I say this is one of the best CCs I’ve tasted, I mean at annata level. The best - without doubt for me - is vigna del sorbo but that’s gran selezione and not exactly the cheapest…
Rhône EP is in the air (for some), so I thought we’d open one from the 2017 EP mixed case we bought, though I had some apprehension, what with 15% and all:
Well, it’s amazing how balanced a wine can feel at such, frankly, stupid ABV for a dry wine. The husband, in particular, is absolutely smitten with it. My work here is done!
It’s so very approachable already (a couple from the same case weren’t quite so), and entices with a nose of spicy plums, Christmas fruit cake, fig jam and liquorice. No detectable development as yet – it’s still like a puppy – young, exuberant and makes one go ‘ahhhhhh’.
On the palate – it’s just lovely. Plummy, blackcurrant-y with all sorts of spices (pepper, liquorice, baking spices), and black treacle too. It’s smooth, velvety and rich – but not cloying in any way! Medium acidity and ripe tannins make this a delight at this point in time. Still - will be interesting to see what the second bottle does in a few more years…