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Always sharpen your mixology skills
Many of you on this site only drink your favorite rums neat. Well, when one takes chances on trying new rums, eventually we all get stuck with one that we don't like and it costs too much to pour down the drain.
Such was the case for me when I finally got my hands on a bottle of Camazotz Oaxacan Pot Still Rum from Mexico at $40 US. I have heard of Kuleana Hawaiian rum distilled in a copper Alembic pot still and made from sugar cane juice, and this one fit that same description. However, once I opened the bottle and tasted it, the flavor was even more overpowering than Haitian clairins. This was too much for me. The theory sounded much better than the actual taste. For those liking very high ester rums, go for this one if you can find it.
I then had to resort to my mixology skills to avoid wasting this one. My first inkling was to add Simply Limeade. That helped, but using Fresca was even better. Then near the last half of the bottle, I decided WTF and added some Sunset Reef coconut rum from the Netherlands and topped it off with a small amount of Simply Limeade. I was quite surprised that this really worked and I finally got that bottle of Mexican agricole out of my sight.
So for you neat sippers out there, how are your mixology skills?
I drink nothing neat. Except milk and water. Cocktails are good places to "hide" your less than perfect rums. Someone might say the rum flavors are lost in cocktails, but if you just make the same cocktail with different rums, you will notice a difference.
I make a rum old fashioned for those that I don't care for. Or, they go into sample bottles for friends to help empty the bottle.
You can generally mix mediocre rums with lemonade and a little liqueur to make a passable punch.
I just found a moderately priced Jamaican rum that cannot be mixed with anything except lots of ice. It is Hampden Estate 2016 LROK The Younger 5-year. Since I have not had much luck with Hampden rums, that one will be my last from them. Mixing with my favorite cola ruined a perfectly good cola. This is truly pathetic, but at least I saved this bottle from being poured down the drain.
When absolutely no mixers can save a bad rum, those have earned my lowest rating of 1 or 2. This final Hampden rum rated as a 5 for me, as many other rums that I have rated over the years are actually much worse.
Paul,
Don't forget that Smith & Cross and Rum Fire both, of which you like, are Hampden's.
So there could be more of them out there that you will like.
Stefan:
I have been well aware of this, but whatever happens to Smith & Cross once it reaches the UK is something that greatly improves a Hampden. As for Rum Fire Overproof, I hardly ever buy that one anymore since it is so hard to find where I live. The casks that Hampden uses for aging has to be the source of why I don't like them.
Paul,
Maybe so!
Happy Eastern!🐣
And don't hesitate to mix your rums with each other, you might end up pleasantly surprised as to how well an otherwise undesireable rum blends with other more desireable rums to make a nice concoction!
I totally agree to keep your mixology skills up to snuff. Drinking neat is nice but sometimes (like in the battle of Alberta) one needs to drink more volume. I recently came up with this concoction:
1oz Blue chair coconut rum
1oz Baren Samedi spiced rum
2 oz coconut water
1/2 lime juice
The weights are up to you of course. I free pour but you can find your own ratios.
It's a bit random due to what I had on hand at the time but it works pretty good. I call it the Voodoo based on the Baron Samedi rum...
Yohobro:
That is a very brave drink that you made. I would have never guessed that a Haitian spiced rum would go well with coconut. That Baron Samedi is one very unique spiced rum. The picture on the front label also scared the hell out of my neighbor. That bottle is now long gone from my collection, but I need to find it again.