So I had a Hampden Lrok next to a Foursquare 2009 ecs, i love the LROk and am a total rumnoob (whisky drinker) could someone point me in the right direction to get to those explosive unconventional (to me) flavours?
Seems you like high ester rums. Jamaica rums are famous for this.Hampden has more of it. But Worthy Park and Long Pong also have high ester rums. WPE at Worthy Park and TECA, TECC at Long Pond distillery.More about the marks:
Are there any other countries/brands that produces similar products they are hard to get here!
High ester rums are always expensive. They are actually made for blending or more often for the flavor industry. Since a few freaks started drinking this neat the range has grown.Hampden, Long Pond and Worthy Park produce such rums. A long fermentation is necessary (up to three weeks) and so-called dunder and a pot still.
I should also mention New Yearmouth, but it's almost impossible to get that one too.I have some bottles, but they are also in the range of 90 Euros.There is also a high ester rum from Reunion -> Savanna HERR, but it tastes different (ice candy with moldy strawberries). It's also funky.
Can you find this Hampden?
It has also some DOK in the blend.
You may also want to try the white high ester rums, Jamaica and La Reunion, I recommend the HERR 57 from Savanna.
I can find that Hampden overproof! I can also find worthy park 12 year and the olorosso would you recommend those?
And what is DOK? I must have missed it!
These WPs are good. I like the 12y old, but it's not a high ester rum.In your case I would go for the Hampden Overproof.
DOK is the highest ester mark of Hampden. Means it's the most fruity mark (but because it's so powerful it has also glue aromas). Overproof should have 20% DOK. Great and funky rum for 70 Euros in my opinion.
You may want to try Smith & Cross of London. It is pot stilled in Jamaica and sent to London for blending. It is then bottled at 57% ABV. Supposedly, it is a product of Hampden, but nowhere on my label does it state this. I advise you to read all of the popular reviews for it on this site. Over here in the USA, it is cheap and worth every penny.
Would that be this one? @Paul B?
That's the one!!! I always keep a bottle on hand. My review has the title of "Hogo We Go". As you can see, I was at first reluctant to try it based upon some of the disguting things mentioned in some of the reviews. Hogo comes from adding rotten fruit like bananas to the molasses and yeast mixture to improve fermentation. Only in Jamaica, but neighboring Haiti has also been doing this. The scary part is probably a Jamaican myth whereby they added rotting goat carcasses to improve fermentation. I am not sure if that was even true. It kept me away from this rum for quite some time before I mustered up the courage to try it for cheap. And don't worry! Whatever rotten things get thrown into the fermetation process wind up with the bad parts being removed during distillation.
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