Is there a listing of rums based on their sugar content? I looked around and could not find one but I am new to this. Any help will be much appreciated! Thanks.
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I have seen a handful of people say they have personal lists typically using home sugar content kits, but have not seen an ‘official’ list of any kind. If you come across one let me know and we could try to incorporate it into RR somehow.
I always look at this one...
Actually Andy the ones on the list labeled ALKO (Finland) or "the Swedes" are from official National lists.
Thanks to nomad for posting the link shown below to the comprehensive list of rums with their added sugar content. Out of my 65 unflavored rums that I have rated, I found added sugar contents for 75% of them.
There is a $17 kit that you can order from there to test your own sugar content and contribute to the list, but I am not sure how to order it.
I already knew that I preferred sweet rums, but sometimes lucked out finding a good dry one. I had to keep my own spreadsheet list of 81 rums that I rated with costs for each one in order to come up with my own B/C ratio. (Don't laugh, it worked!). Since I already had a column describing Aged, White, Flavored, etc, using this list helped me to fill up a new column with actual numbers. Here is how I would break it down with some recommended rums:
Dry 0-9 gm per liter (Dictador 12, Santa Teresa 1796, Ron del Barrelito 3-Star, Matusalem 15)
Semi-Dry 10-19 gm per liter (Pampero Aniversario, ED8, Angostura 1919, English Harbour 5 Year)
Sweet 20-29 gm per liter (Pusser's 15, Vizcaya VXOP 21, Plantation XO)
Sugar Bomb 30-49 gm per liter (Diplomatico Reserva Exclusiva, ED12, ED15)
Flavored 50-99 gm per liter (Koloa Coconut or buyer beware)
As for cost, 50% of the rums that I paid more than $32 for made it to my Top 20 list and were worth buying again. For those costing below $32, the odds of making the Top 20 are much smaller, but the overall percentage of those that I am willing to buy again goes up to 58%.
However, had I done this sugar analysis in the first place while knowing my own tastes, I could have saved myself a couple of hundred dollars.
I hope this helps, and it looks like that nomad got most of his added sugar amounts from this comprehensive list. He also appears to have one of those kits.
Better get your toothbrush. :-)
Mostly Ron's I guess?
Knowledge is power! :)
Yes well done Nomad! 🤷🏻♂️😄
Dont know why my last comment posted so many times sorry folks
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I like Paul B‘s idea with the categories (dry, semi-dry, sweet, sugar bomb.
And after consulting this list, I‘m happy to see that my favourite rums are only „sweet“, but no „sugar bomb“. Sweet rums are ok for me, as long as the amount of sugar added is not excessive.
Thanks Taster! I put a lot of time and effort into compiling my spreadsheet of 107 rums that I have rated. Those categories work just great for me and I am so glad that this helps you. If you do happen to get a sugar bomb, try to use it up in 3 months or less. I found that when Diplomatico Reserva Exclusiva, Pusser's 15, and to a lesser extent Plantation XO 20th Anniversary sit in the bottle half full or less after 4 months, they lose their initial flavors. I am not a chemist, but I would imagine that this is caused by the excessive sugar reacting with the oxygen in the bottle. Adding certain dry rums can save them from going down the drain at this point, which is determined by personal taste.
@ Paul, thanks for the advice, I will make sure to empty all sugar bombs ASAP 😉
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