I think there should be a separate review site for the people that put Rum into Cola, juice, or stacks of ice.
Probably the same who think Bacardi rums are quality.
Yes I am a rum snob, I don't care, I don't get it.
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Well , I mix every rum I drink with Coke - I just like it that way. From Havana Club to Zacapa XO .
Yeah, I thought about that initially and used to have an 'advanced' rating option where users could say they preferred the rum with ice or a mixer. But we weren't doing anything with that selection so I hid the option for now. I haven't thought of a better way to 'filter' rums that are designed to be mixed, and I guess most are a personal preference (although does anyone really drink Malibu on it's own?). Open to suggestions on how to improve things like this.
Most of us know that if one spends a large chunk of change on a rum, then one does not dare waste it as a mixer. For those rums that are simply not good enough to be sipped neat or on the rocks, they wind up as mixers. Bad mixers are just bad rums all around. There are a few rums that can be sipped neat as well as become great mixers in Mai Tai's, such as Appleton Reserve Blend. These are the general rules, but quite a few like to stray from this, which is perfectly fine. It is all about personal preference.
I think there are two "levels" to using rum with "mixers."
The first level has rum and coke people. It also has people who use pre-made mojito mixes/lime juices/Dole canned pineapple juice/etc. and mix it with Malibu, Bacardi, Captain's, Kraken, etc. I'd also add in the overwhelmingly majority of Chinese buffets and mediocre bars that will make "Mai Tais", "Scorpion Bowls", and other "tropical drinks" with some unmeasured amount of whatever juices and rums they feel like. These people are not who this site was designed for, I imagine, but more power to them if they want to see how the better rums out there stack up.
The other level are people like me who approach spirits primarily from a craft cocktail perspective (high end bars, craft bartenders, enthusiasts). When I am looking for a rum I am doing it from the perspective of how it will enhance and be enhanced by a drink. I'm talking fresh-squeezed citrus, homemade syrups (including orgeat), fresh mint, $1 garnishes, tiki mugs, the works. I will defend this as a valid way to enjoy spirits and rum until I'm blue in the face. As will Martin Cate, avid rum lover and expert and owner of Smuggler's Cove (widely regarded as one of the world's best bars).
What does this mean for the site? I'm not sure. I generally look to see how reviewers enjoyed the rum and also try to include that in my reviews as well. I always try a spirit neat before making drinks with it, but I am most interested in how it tastes when used in a cocktail perfectly. An example: Hamilton 151 is not a rum I would dream of drinking neat or even over ice. In a Zombie, however, it adds a wonderful and nuanced flavor that I can't get enough of. Ideally, I'd like to know how a rum was tasted in each review and maybe be able to sort by "Neat" and "Mixed" (and both). This doesn't do much to separate Coke mixers from high-end bartenders but it will at least help out those of you looking to enjoy rum neat, primarily.
I'd love if people would go so far as to include what drink they made, personally, but this is more a review etiquette thing and less a website structure thing.
I am usually unmovable re neat drinking.
However you gave me reason to pause and think this out.
To be honest, I have never even given anyone a chance to let me experience well crafted and quality mixed rum drinks. Maybe that has to change, after all there is nothing to lose, and maybe a lot to gain.
It just puzzles me that no matter how excellent and fine a quality rum may be, someone will just automatically dump it into cola. The nuances in the tastes of rum has to be mostly masked by cola.
You would never know what you are lucky to possess.
As far as that first level, Bacardi, Captain, Malibu, packaged mixers, I don't really consider them real rum, but rather bar-toys for just having fun or nor dropping a lot of money, no harm in all that.
There are plenty of quality bars here in NYC, or ingredients to purchase to do it myself. I will give it a go, and write to thank you if it works out.
Hey, Thanks, If you had written, "Well that's just what I always do, I like it like that" I'd have just moved on to something else to read. Love to see the list of what you own.
I am always drinking rhums dry, no ice, no water. But it is a personal choice. I can understand people who mix rhums with cola (even if it hurts me, like adding ice in a good wine : i am French ..)
But, I have to admit I use sometimes good rhums for, by example, a hot grog (hot milk, thyme bonnet and XM special 12 year, or chairman's reserve spiced rhum) or Mojitos (with spiced rhum or Don papa, the only way for me to drink it).
A good rhum, with good products, will always give you a good result, and, a nice pleasure.
And this is the only important think.
All here is about pleasure !
Like it with cola as well. Tried a little sip at the last of the bottle and wished I had sipped a bit more.
I was clearing an old house out and had a almost full bottle of bacardi rum dark and thought it was probably spoiled as it had been sitting in a cupboard since about 1991 according to the bottom of the bottle. I was going to throw it out as I rarely drink liquor. Opened the top and smelled it. Wow. It smelled fantastic. Took it and mixed it with some diet coke. No harshness at all, couldn't really tell it was liquor except it still got me a bit intoxicated. Tasted great!
It doesn't appear available anymore so I got bacardi gold. Harshness is easily felt and not as good.
How can I find something to equal that accidentally aged bottle of old bacardi rum dark that I had? 28 years in a house in southern California with no air conditioning with only about one shot's worth used so almost a full bottle?
Old Bacardi is nothing at all like new Bacardi. That 28 year old dark rum that still tasted great did not age in the glass bottle. The only reason that it still tasted great was because only one shot had been removed and replaced with minimal oxygen. Oxygen will deteriorate rums faster than anything, especially if any amount of sugar has been added. The intense California heat had no bearing on it's taste, and is no worse than aging in the tropics. Barrel aging is the only true way to age spirits. Using oak staves is fairly new. Now if only half that bottle remained after 28 years, you probably would have spit it out. New Bacardi still has no added sugar, but they are mostly cheap column still massed produced rums. They quit making that dark rum to increase profits.
I disagree, science aside, old Bacardi and new are alike.
They both taste like c--p.
You couldn't even tell the alcohol. It was so smooth. Unfortunately I probably can't find something like it again easily. Not sure I want to go out buying a bunch of aged rums trying to approximate it.
I think you are on the wrong blog group.
I would suggest Blackwell's Reserve, El Dorado 8 Year, or Don Q Anejo. All three are excellent buys at less than $25 US each and can be sipped neat. Trying to replicate that 28 year old taste would be next to impossible unless some of that old rum still remains.
I will probably try that.
Only a few drops remain. I am saving the bottle since I could not find any images of it on the web. Surprising.
For those of you who get stuck with low grade rums, instead of adding cola to disguise the nasty flavor, simply add 3-4 drops of Angostura Bitters to that rum on the rocks. Lime juice simply does not do the trick. This miracle elixir can make anything taste good and without adding sugar! This stuff also has no room for snobbery!
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