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Immiketoo (PREMIUM)

Posted 26 Jun '20 from Greece with 56 ratings

A few months ago (just before the Covid thing started), I happened to try My first rum by pure chance. It was Don Papa, and I was astounded by the aromas and smoothness of the drink. Now, 4 months later, I can barely drink the stuff. It’s as if it’s a gateway drug, designed to hook people! I tried Don Papa tonight after experimenting with other rums and growing my collection a bit and ugh. It’s like my palate has out grown the Don Papa after sampling much better rums like Mount Gay XO, Zacapa XO and Diplomatico Ambassador. I’ve also become very fond of a gifted bottle of R.L. Seales. Is it normal to move from entry level rum to more sophisticated or less adulterated offerings? I find I still prefer sweeter rum, but not the harsh chemical additives that the Don Papa represents. I much prefer the flavors gained by actual aging over added colors and flavors. Also, I’ve tried researching rum online, but most of what I find are anecdotal blogs that give a brief history but not much else, or super technical measurements and analysis of a bottle of rum. Anyway, this is my first discussion after editing my first reviews to something more informed and I had a few questions. Thanks in advance!
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Harrie

From Netherlands with 89 ratings Replied 27 Jun '20

Well, you learn fast when your taste has evolved from Don Papa to Mount Gay XO in just 4 months time! I found that sugar and other additives are very much in the way of enjoying real flavours in my food or drinks long before I came to drinking rums. The upside of an evolving taste is that your world of food and drinks will expand a lot, the downside is that you will set your bars higher, and some will say you become snobbish.... I had a similar experience when I banned sugar from my coffee a long time ago; after that I became much more critical about the brands of coffee I drank. With sugar I could hardly taste any difference but without it 60% of the standard coffees became barely drinkable......
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Immiketoo (PREMIUM)

From Greece with 56 ratings Replied 27 Jun '20

Harrie, I will fully admit to being a coffee snob, as I too have graduated away from sugar in my coffee and I prefer it done properly. It’s funny, since I never drank coffee before moving to Europe, as most coffee in the USA is sock juice filtered through a jock strap! My girlfriend says she’s created a monster, and I’m ok with that. As for rum, I’m on my way past 700 euros of bottles on my shelf at this point. If I am a snob there too, perfect. There’s a difference between discerning taste and snobbishness, so time will tell which I become :) Cheers
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vomi1011

From Germany with 371 ratings Replied 9 Jul '20

Your palet get used to alcohol, it's normal I think. I can enjoy Hampden or Caroni above 60% alcohol. The most rums at 40% became boring. Alcohol is a flavor carrier, the stronger the rum, the more intense the experience. I can still enjoy a Zacapa, but the hard rums trigger real enthusiasm.
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Immiketoo (PREMIUM)

From Greece with 56 ratings Replied 9 Jul '20

Wow! You must have an iron palate! I have a few rums at 47 percent but I can’t imagine 60!
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Rene Rum

From Switzerland with 423 ratings Replied 9 Jul '20

Yes, Immiketoo, Rum is a journey and if you openminded there's a lot to explore. If you have the ability or training to recognize the variety of fragrances and Aromas. Your palate and taste buds will change themselves the whole live. So, you can be lucky if your liquor store has a nice stock. Sugar the real bad thing in the world, in the end, everything smells the same, sweet and stodgy. No, I like sweet rum as a dessert or if I like not to think about what I’m drinking. Rum depend also to the situation and Season. I love the Agricoles just in the summertime, in the winter the hearty ones - keeps you warm. Try to find some rum from independent bottlers they usually add no sugar and Colour, mostly barrel proof. My journey at the moment, the universe of Habitation Velier white rum, like Long Pond, Worthy Park or Savanna all at 62.5 %, but like velvet. Know a lot of 40% who burns harder. For barrel proof beginner: Just sip little drop by little drop to get used to. And be careful, your shelf get easily quick over a few thousand euros (I know) ;-)
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Immiketoo (PREMIUM)

From Greece with 56 ratings Replied 10 Jul '20

Rene, Oh I hear you. I looked at my collection and I am already well over 1000 Euro! But I don't care, as I am thoroughly enjoying each unique bottle. My local store has a great selection of rum, and the night guy is a rum lover too, so I have been fortunate to have his experience and enthusiasm as well as a great selection. I haven't ventured into white rums yet, as there's still so much to learn about aged rum, but I do appreciate the suggestion, and I will add them to my list of thins to try(yes, I have a list). So far, I don't care for the agricoles (Rhum JM) but I very much like the unadulterated flavors of simple rums. They are crisp and refreshing without the heaviness of thicker rum, which, I also like! I have a friend sending a bottle of locally made rum from Bavaria, and I am looking forward to giving that one a try. Cheers!
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Kamamura

From Czech Republic with 31 ratings Replied 22 Jul '20

Anything over 50 percent is of course not mentioned to be drunk neat, you should always dilute it with a bit of water. It has the advantage of releasing the aromatics from the solution to the air, so the sensory effect is stronger, and you can actually taste the rum. If you drink >50%ABV rum neat, the alcohol functions like a local anesthetic, so your taste buds will go numb and your ability to actually taste the rum will be severely diminished.
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