I like the primary education aproach better than the mark focused route. Strictly dissected categories before the crap and sense discovery before 86+ catharsis ^^ Keep it up
It's hard to really explain rum to some whiskey people, they don't get that a 30 dollar bottle of something that doesn't have some collectible gimmick can be great. In the really serious cases they don't even actually drink whiskey; they just collect it like adult themed Funko Pops. It's pretty easy to find videos on TH-cam of whiskey guys with 7 bottles of the same Old Peepops Reserve Frontier Edition...which is different from Peepops regular because they age it in a wagon that horses drag around for a year to "replicate how frontier whiskey was aged while being transported to market". I like whiskey, but the culture around it is really off putting.
I gave you a thumbs-up because I know what you mean, however there are more serious whisky enthusiasts who know about other distilled spirits. I could say that I find tiki culture or rum cocktail mixology in general off-putting (I don't really enjoy mixed drinks), but I just know better. And I'm glad I tried some tasty rums (because of Ralfy). One exception: I do like a nice refreshing mojito but I typically use cheap white rum for it. Every category has its mainstream and a niche of real enthusiasts.
Plenty of adult-themed Beanie Baby collectors going for rums too, remember! The hard thing with dedicated whisky drinkers, I find, is the embedded assumptions that you just don't really need to question when you're only drinking whisky. Booze needs oak aging to be good, and darker usually means better; booze should never be sour, or vegetal, or umami, or excessively floral, or bitter beyond the wood tannins; that which is made for mixing ought never be sipped neat or with water; and so on. And, because they've got a bottle of Laphroaig somewhere, they assume they've gone as far as the flavor spectrum can go. Overturning those kinds of assumptions can be really hard, but it's not like it's never been done!
@@differentspirits4157 the oak and aging obsession bleeds into rum, resulting in overaged rum. I really don't think rum benefits from more then 8 years in the cask. I did a blind taste test with a couple guys between AE12 and AE21 and pretty much no one could tell the difference. Over aged column rums just taste like bad whiskey.
@@uraniumrock8381 agree with you both, well put. Aging in hot climes means those years inflict more aging vs. temperate dunnages of the Hebrides. In the end I think it's down to just how people are, most just think in categories and brands. That's not caused by drinking whisky, it's just human condition :)
Great video! Still need to get to some of these. I'm curious: if Don Q 7 and Bacardi 8 (and Panamá -Pacific 9 and Grander 8...) are either meh or good-not-great, what's the best stand-in for Havana 7 available in the US?
Well, Havana Club Anejo isn't exactly a high-flying masterpiece, just an important style to know! For what's around here in the US, I'd pick the Don Q or the Flor de Cana GR.
@@differentspirits4157 Touche! Before Diplomático, Havana Club was the pinnacle of rum you could drink in Colombia. That, Appleton Estate (if you brought back some from traveling) and Caldas.
Funny you mention that, I literally just recorded a video with a Mount Gay in it! 😋 In general I think: tons of potential, especially with Maggie at the helm, but for the moment just too expensive for what you're getting. Black Barrel is a lovely 3-7yo rum with a bigger dose of wood and pot distillate than the Eclipse, but it's well over $40 here. The XO is pushing $70, and let's not even get into the limited release stuff. But who knows, I'm willing to give them a few years...
Thanks to Pernod Ricard, Havana Club is available pretty much everywhere else in the world. You could bring it back from a summer vacation to Canada if you wanted. The other thing is, there *is* a bit of Cuban rum being sold in the US, just not declared as such (whenever K&L is especially coy, for example, pay attention).
Panama Pacific 9 year is a decent Cuban style with no sugar or color added and it's almost 95 proof and only $30 and does the Cuban twice barreled aging method thing.
Man I dunno, I tried the PP9 a few weeks ago (th-cam.com/video/0LoDuWgoQbc/w-d-xo.html) and, sugar or not, *something* is in that stuff which is not okay. It reminded me of the chemical weirdness I get out of some contemporary tequilas.
Nice! I’ll definitely look out for it. I like your videos great information. When I was newer to rum I liked Dictador but now it’s too sweet. I enjoy La Hechicera
@@differentspirits4157 Thanks I finally found it but yeah...the hour 1+ probably made me skip it since it's mostly watching while stamping leather patches these days. Glad you liked it, I've seen in sold in a paper box before. It's much more what the people in Colombia drink vs some of the more expensive and additive-full ones you see here.
I'm a Whisky guy, and every time I try rhum, I love the smell, but the taste not that much, I still prefer a good scotch (and I've even tried the super expensive Zacapa Royal, but way too sweet for me)
Zacapa Royal is non-age-stated, multi-column-distilled, 29 g/L of added sugar, 40% ABV dreck, sold by a gigantic international conglomerate for $300 because they can. It is the epitome of everything I stand against in this video, and it's beyond grotesque that such products have come to represent what "rum" is. Don't necessarily think you know the category yet! 😁
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
This is a really good intro. Particularly liked your choices of what to start with.
Many thanks from this longtime reader! 😁
Pound for pound; ounce for ounce, dram for dram: Rum Fire rules.
It really does, though. It's a 63% firebomb from one of the best distilleries on the planet, and it costs... thirty bucks.
i love your approach. as someone in your position i have similar issues trying to convey the love of rum and agave spirits.
Thanks! Steal as is useful.
Great rundown and info 👍
Thanks!!
You are correct in that 114 is the best value in dark rum…. But let’s keep it secret 🤣
Shhh!! 😁
Awesome video! I think I just nodded for the entire 25 mins haha
Thanks! I'll take agreement. 😂
I like the primary education aproach better than the mark focused route. Strictly dissected categories before the crap and sense discovery before 86+ catharsis ^^ Keep it up
Wray & Nephew IS 86+ catharsis! 😂
@@differentspirits4157 And I strongly agree !
Love it!
Yay!
It's hard to really explain rum to some whiskey people, they don't get that a 30 dollar bottle of something that doesn't have some collectible gimmick can be great. In the really serious cases they don't even actually drink whiskey; they just collect it like adult themed Funko Pops. It's pretty easy to find videos on TH-cam of whiskey guys with 7 bottles of the same Old Peepops Reserve Frontier Edition...which is different from Peepops regular because they age it in a wagon that horses drag around for a year to "replicate how frontier whiskey was aged while being transported to market". I like whiskey, but the culture around it is really off putting.
I gave you a thumbs-up because I know what you mean, however there are more serious whisky enthusiasts who know about other distilled spirits. I could say that I find tiki culture or rum cocktail mixology in general off-putting (I don't really enjoy mixed drinks), but I just know better. And I'm glad I tried some tasty rums (because of Ralfy). One exception: I do like a nice refreshing mojito but I typically use cheap white rum for it. Every category has its mainstream and a niche of real enthusiasts.
@@alexk3088 rum is unique in that it's meant to be mixed with other rums.
Plenty of adult-themed Beanie Baby collectors going for rums too, remember!
The hard thing with dedicated whisky drinkers, I find, is the embedded assumptions that you just don't really need to question when you're only drinking whisky. Booze needs oak aging to be good, and darker usually means better; booze should never be sour, or vegetal, or umami, or excessively floral, or bitter beyond the wood tannins; that which is made for mixing ought never be sipped neat or with water; and so on. And, because they've got a bottle of Laphroaig somewhere, they assume they've gone as far as the flavor spectrum can go. Overturning those kinds of assumptions can be really hard, but it's not like it's never been done!
@@differentspirits4157 the oak and aging obsession bleeds into rum, resulting in overaged rum. I really don't think rum benefits from more then 8 years in the cask. I did a blind taste test with a couple guys between AE12 and AE21 and pretty much no one could tell the difference. Over aged column rums just taste like bad whiskey.
@@uraniumrock8381 agree with you both, well put. Aging in hot climes means those years inflict more aging vs. temperate dunnages of the Hebrides. In the end I think it's down to just how people are, most just think in categories and brands. That's not caused by drinking whisky, it's just human condition :)
OK, I'll have a pour of some ITP-15-to your health! feel better.
Binny's is already closing it out and it *still* isn't reasonably priced... 😭
Great video! Still need to get to some of these. I'm curious: if Don Q 7 and Bacardi 8 (and Panamá -Pacific 9 and Grander 8...) are either meh or good-not-great, what's the best stand-in for Havana 7 available in the US?
Well, Havana Club Anejo isn't exactly a high-flying masterpiece, just an important style to know! For what's around here in the US, I'd pick the Don Q or the Flor de Cana GR.
@@differentspirits4157 Touche! Before Diplomático, Havana Club was the pinnacle of rum you could drink in Colombia. That, Appleton Estate (if you brought back some from traveling) and Caldas.
I'm curious what you think of the Mount Gay range. Noticed it wasn't mentioned with Foursquare.
Funny you mention that, I literally just recorded a video with a Mount Gay in it! 😋
In general I think: tons of potential, especially with Maggie at the helm, but for the moment just too expensive for what you're getting. Black Barrel is a lovely 3-7yo rum with a bigger dose of wood and pot distillate than the Eclipse, but it's well over $40 here. The XO is pushing $70, and let's not even get into the limited release stuff. But who knows, I'm willing to give them a few years...
@@differentspirits4157 yeah I think they were more of a value play before the recent price bump on black barrel and xo, and even then…
Great video as always. But how exactly do you, living in the US, “have access” to Cuban rum?
Hope you feel better soon.
Thanks to Pernod Ricard, Havana Club is available pretty much everywhere else in the world. You could bring it back from a summer vacation to Canada if you wanted. The other thing is, there *is* a bit of Cuban rum being sold in the US, just not declared as such (whenever K&L is especially coy, for example, pay attention).
@@differentspirits4157 Ah! What’s K&L?
@@andrewyarosh1809 Gigantic Cali-based liquor store chain.
@@differentspirits4157 Ah.
15:24 Don't be nasty, @DSpir
I'll take any chance I get to push Old Monk.
Panama Pacific 9 year is a decent Cuban style with no sugar or color added and it's almost 95 proof and only $30 and does the Cuban twice barreled aging method thing.
Man I dunno, I tried the PP9 a few weeks ago (th-cam.com/video/0LoDuWgoQbc/w-d-xo.html) and, sugar or not, *something* is in that stuff which is not okay. It reminded me of the chemical weirdness I get out of some contemporary tequilas.
Which Colombian rums do you like?
Video soon come! Like, tomorrow! 😁
Nice! I’ll definitely look out for it. I like your videos great information. When I was newer to rum I liked Dictador but now it’s too sweet. I enjoy La Hechicera
What do you think of Diplomatico?
Reviewed here: th-cam.com/video/kIs-tRenJOI/w-d-xo.html. The main thing is, I think it's got at least 16 grams per liter too much sugar.
Are you a magician, because I am baffled how you are able to store what must be a spirits library in your apartment/home?
Yes. My magic comes in the form of industrial shelving. 😁
You didn’t tell us about your recent infatuation with Columbian rum, or is that another vid coming soon?
I mentioned it when I reviewed Viejo De Caldas a few weeks ago... but yeah, video in the pipes...
@@differentspirits4157 when did you review Caldas? I’m looking for it…wife is Colombian but rums from there don’t have the greatest rep.
@@NorthStarLeather It was one of the entries in the marathon here: th-cam.com/video/0LoDuWgoQbc/w-d-xo.html. And a lovely surprise!!
@@differentspirits4157 Thanks I finally found it but yeah...the hour 1+ probably made me skip it since it's mostly watching while stamping leather patches these days. Glad you liked it, I've seen in sold in a paper box before. It's much more what the people in Colombia drink vs some of the more expensive and additive-full ones you see here.
I'm a Whisky guy, and every time I try rhum, I love the smell, but the taste not that much, I still prefer a good scotch (and I've even tried the super expensive Zacapa Royal, but way too sweet for me)
Zacapa Royal is non-age-stated, multi-column-distilled, 29 g/L of added sugar, 40% ABV dreck, sold by a gigantic international conglomerate for $300 because they can. It is the epitome of everything I stand against in this video, and it's beyond grotesque that such products have come to represent what "rum" is. Don't necessarily think you know the category yet! 😁