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What a bargain! I really hope it arrives to Europe soon. Nice picture as well.
I've now added it to RR, so I just wait for your review/rating.
As I stated in a previous post months ago, I have stopped posting reviews at 420. So I won't be posting a review on this one, but will say that it wound up in my top 17% for taste as well as value. I have also ceased trying new rums, but at this price and memories of this thread, I told myself why not. I am so glad that I gave it a try.
Total Wine now carries these rums, which means that they are now widely available in the USA. They may have actually arrived in late summer as previously stated, but I was too busy recovering from Hurricane Ida. You could try to order from one of the many Total Wine stores in the northeast part of the USA.
Something also tells me that since this was a revival of a former popular Bajan rum and this one tastes slightly sweet, it may actually have some added sugar. The Bajan law against adding sugar may have come about after this one ceased production. Nowhere on my bottle does it say that it has no added sugar. For this reason, these rums may not even be available in Europe thanks to the new EU rules for rums.
I have also included a picture of the back of the bottle with a detailed explanation.
The next day, I went back to that store to buy a bottle of their Beach Vat 1 White rum. Out of all of my molasses based white rums that I have rated, it comes in at 6 out of 39 with an overall ranking of 25%. It is certainly no match for their Bond No 8 Dark rum. It was still better than the risk that I took on another bottle of Foursquare ECS, which I posted under that Discusiion thread. I will take anything from Don Pancho over most of the Foursquare ECS rums.
"The Bond No. 8 (the name refers to one of the distillery’s warehouses) is aged between one and three years in ex-bourbon barrels. There is also a bit of six- to eight-year rum blended in, although the label does not include an age statement. The volatile components are given as 96 gr/hlAA. Dosage is given as 6 grams/liter."Not a big issue, 0-4g would be natural. 6g is not bad to intensify the aromas because of the dilution to 43%.
I think there is no problem exporting this to the EU. The GI is still not enforced because of WIRD. They wanted stricter regulation. But if they were to do it strictly, they would have to avoid adding sugar.
"Three out of four distilleries want to protect the Barbados GI and the integrity of Barbados rum. Their wish list includes the following:(1) That Barbados rum will be aged in Barbados as the climate of maturation has a defining impact on the nature of a spirit.(2) Maturation must be in new oak or in refill casks from a list of recognised wine and spirit denominations.(3) Age statements must refer to the youngest spirit. Vats are not acceptable for age statements.(4) The addition of sugar syrup and flavorings is prohibited. However, caramel coloring under strict guidelines will be allowed for consistency."
Since vats seem to be used in the southeastern Caribbean with none used in the USA, could anyone please explain how aging occurs in vats as opposed to wooden casks? I gather that vats are used for mass produced rums and the original Black Tot rums also came from vats.
What I know about barrel sizes in general is that a small barrel has a greater impact on a distillate than a large one. Rum sold as aged rum must rest in barrels for 3 years, perhaps this is the cheapest solution. I think it's cheaper and useful when you have a large amount of rum to store. Maybe you can get rid of the metallic taste of the fresh distillate. When it comes to young distillates, I often get a metallic taste that I don't like. The slight influence of wood is maybe be enough to remove it. This is also sometimes done with cachaca and tequila. Aged tequila is also not bad. It's peppery like some agricole.
I've found some information here that confirm my guess: https://www.rhumattitude.com/en/blog/lart-du-vieillissement-des-rhums/
Since you don't like links: "The casks are large oak vats that can hold up to several tens of thousands of litres. The rum is rested in these vats to soften it, to give it a slight colour and to add some woody notes. The quantity of rum in contact with the wood is quite small, given the volume of liquid, so we are not really talking about ageing but rather resting."
I have also tried young distillates from clay jugs. Instead of wooden barrels, clay jars were used for maturation. The metallic taste had not disappeared and the lime taste was very present. I think wood has a much higher impact on a distillate than other materials.
It's great that you liked Stades. I hope to buy and try it in Europe soon.
I now have three bottles of Stades Bond No. 8 and there is no metallic taste. This can even be sipped neat, but cannot compete with rums aged in casks for much longer.
It makes sense that the less inside surface area to volume of rum ratio, the better the aging process is. I had been under the impression that vats were metal containers, so thanks for filling me in on them being extremely large casks.
Oh yes, I've already tried 6 month old distillates that were matured in stainless steel tanks. They taste too metallic for me, like white Bacardys for example, I don't particularly like them. This is really the cheapest solution to let the rum rest for a few months and then sell it straight away. That’s what the big producers do. The rum is good for mixing, but they also use wooden barrels for aged rum.You welcome.
I forgot to mention that Stade's Bond No. 8 has none of the bourbon notes that I hate, which are found pervading many other rums from Barbados. No wonder I like it.
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