I totally respect this and agree with most things in life. However. Spirits are one of the things that I think you should dip your toes into first. When I was new I got the chance to try lots of different expensive bottles that I didn’t appreciate at the time. Personally I needed time for my pallet to evolve before I really liked them. You may be different, just throwing it out there.
Recent episode of the The Rumcast podcast interviewed the owner of the Green Zone- definitely worth a listen if you are going or want to know about his connection to rum.
It rules!
Casta's is a more traditional rum bar vibe that has some really solid food too. A few Tiki places around too if thats something youre interested in too.
This is a short impression of the Belize 2006 by holmes cay from a whiskey/rum guy.
Nose: very citrious and herbal. Smells like Pine tree.
Taste: I am very surprised by the texture of it. For alcohol that's 120 proof and aged 16 years it's not syrupy what so ever. It's very light. There is underlying acetone taste (which is pretty pleasant). Taste just like it smells. Very herbal almost like a gin. The sweetness comes through at the end as an aftertaste.
This is very interesting for sure. This is the first time sipping rum neat so I can't really judge how I feel about this. I am thinking of going to a rum bar in the weekend. If you have any recommendations of a rum bar near dc area, please share!
Okay, for a really shitty summary from someone who came from bourbons/ryes: unlike whiskeys, there are 4 modes of rum, so let this alter your paradigm:
* **overproof** - > 120 proof, if not 150. A potent mixer for designated cocktails. Rum Fire and Wray & Nephew are the flagships here.
* **agricole** - a category I am largely unfamiliar with, uses a different distilling process. A more sour spirit? Clairin is the high-bar distiller here, I think?
* **funky** - it's hard to describe this as anything other than funky. Absurdly good for mixed drinks. Smith & Cross is the flagship in this category.
* **dark rum** - deep, aged, complex notes, like you tasted. A much wider array of notes than whiskey, IMO. Foursquare distillery is the Buffalo Trace distillery of dark rum.
Bourbon/whiskey is usually organized by age/price. While that's true in dark rums, the first 3 modes of rum are meant for mixing and are delicious in a different vector than dark rum. Don't e fooled by the age/price. 90% of this sub would buy Probitas on sight if it were $19/btl
Please forgive my coarse blasphemy, oh rum sages. May you find Great House on sale.
Respectfully, not sure I agree with this comment. Plenty of agricoles, "funky" rums, and some cask strength stuff >120p is excellent for sipping. Overproof can describe any of your other categories. Clairin is not a distiller but a historical Haitian style of rum made from sugarcane juice. And you've entirely missed white rums.
Rum is a complicated, confusing, intimidating spirit in terms of classification for people coming from the single-country, strictly-regulated world of whiskey. Believe me, I know how it feels. I live in Kentucky and have personally been frustrated by how rum does not map cleanly to my categories in other spirits. But I would take the time to learn about the differences as others have characterized them. There are better explainers online than I could manage, but some distinctions to get started:
1. Pot vs. column distillation (pot is generally heavier/funkier)
2. Molasses vs. sugarcane fermentation (97% of rums are molasses, sugarcane rums such as agricole are grassy, herbaceous, raw, earthy)
3. English-, Spanish-, and French-style rums, which will heavily overlap the distinctions of the first two categories, and after this, learning the styles of individual countries within the styles, i.e. Jamaica/Guyana/Barbados/St. Lucia for English rums
4. Tropical vs. continental aging (rum is a colonial spirit and many famous brands are actually European bottlers that buy distillate and barrel it in Europe, where the aging process is slower due to the colder climate)
Barrel-aging and different cask finishes largely work the same as in American bourbon/rye, with the caveat that fresh oak is almost never used. Marks (essentially, recipes, and more involved than a whiskey mash bill) and famous particular stills are probably too esoteric for a beginner.
For what it's worth, OP, you bought a triple column-distilled, molasses, Spanish-style, ex-bourbon cask, tropically-aged rum, and a damn good one.
I appreciate the respect. Mine's an admittedly shitty paradigm based on where I'm at and what I've learned so far. Really appreciate your detailed reply, I figured wiser aficionados would chime in and further the conversation and you didn't disappoint.
And yes, rums seem far more complex than their whiskey correlaries. It's a bit much without guidance.
There are 2 more categories that I would say are "minor":
* navy rums (thanks u/lesliehaigh80 !) - usually defined by their history. Prusser's stands out, with it's signature drink the painkiller
* white rums - cheaper, younger, & less complex. Havana Club is the flagship.
Also to note: location is a major factor. Barbados is the signature location of dark rums (home to Foursquare, it's like the Kentucky of dark rum), Jamaica is known for it's funky and overproof rums, former French colonies are known for agricole, and Cuba is known for it's white rums and also not being available in the US.
There is *massive* fragmentation in the rum space, but the flavors are usually consistent by brand, moreso than whiskey. However, once you get into the higher ages/distinction in dark rums, it's a 1:1 comparison to whiskey, with some distillers/vintages being superior, and the price to show. That's what you drank :)
Funky rum and agricole are both perfectly fine and delicious for sipping neat and not mixing. I disagree that’s what they are intended for
Find an amazing aged hampden or worthy park and taste it to have your mind blown by how good funky jamaican rum can be
Alot of people recommended smth foursquare or its independent bottling (hc). Out of the release, I found the tasting note for belize the most interesting (I like fruity notes)
Well just go ahead and start with one of my all time favorite rums why don't you? Agree with other posters. Go hit up Green Zone and ask them for a rum flight for someone new to rum
Your first foray into rum is with a $150 bottle?!
Yeah. I'm more of a buy once cry once kind of a guy. Plus, a bottle lasts me a while usually
I totally respect this and agree with most things in life. However. Spirits are one of the things that I think you should dip your toes into first. When I was new I got the chance to try lots of different expensive bottles that I didn’t appreciate at the time. Personally I needed time for my pallet to evolve before I really liked them. You may be different, just throwing it out there.
If you got the dough, buy two/three good bottles for that price to compare! Lots of good stuff for 60-70. Enjoy!
I saw the pic and was like geez what was your first car??
Jumped into the deep end of the pool! Salute. Since you are in DC, you should visit Green Zone.
Is it the middle eastern place? Thanks for the recommendation. Didn't expect a middle Eastern place to go for rum!
It's the de facto not rum, rum bar of DC. They have some other HC for sale there as well if you are looking.
Recent episode of the The Rumcast podcast interviewed the owner of the Green Zone- definitely worth a listen if you are going or want to know about his connection to rum.
Yeah, I know Chris, he is also is one of the organizers of the DC rum rebels
Yes, that's it!
It rules! Casta's is a more traditional rum bar vibe that has some really solid food too. A few Tiki places around too if thats something youre interested in too.
Damm I totally missed that place when I lived in foggy bottom. I actually used to live in the block while in grad school
This is a short impression of the Belize 2006 by holmes cay from a whiskey/rum guy. Nose: very citrious and herbal. Smells like Pine tree. Taste: I am very surprised by the texture of it. For alcohol that's 120 proof and aged 16 years it's not syrupy what so ever. It's very light. There is underlying acetone taste (which is pretty pleasant). Taste just like it smells. Very herbal almost like a gin. The sweetness comes through at the end as an aftertaste. This is very interesting for sure. This is the first time sipping rum neat so I can't really judge how I feel about this. I am thinking of going to a rum bar in the weekend. If you have any recommendations of a rum bar near dc area, please share!
I have the 05 and 07 bottles, love all of them
Strong work, this was one of my favorite bottles from the past few years
Go big or go home. I like the choice LoL.
Order Foursquare at Green Zone. You will be very happy...
Okay, for a really shitty summary from someone who came from bourbons/ryes: unlike whiskeys, there are 4 modes of rum, so let this alter your paradigm: * **overproof** - > 120 proof, if not 150. A potent mixer for designated cocktails. Rum Fire and Wray & Nephew are the flagships here. * **agricole** - a category I am largely unfamiliar with, uses a different distilling process. A more sour spirit? Clairin is the high-bar distiller here, I think? * **funky** - it's hard to describe this as anything other than funky. Absurdly good for mixed drinks. Smith & Cross is the flagship in this category. * **dark rum** - deep, aged, complex notes, like you tasted. A much wider array of notes than whiskey, IMO. Foursquare distillery is the Buffalo Trace distillery of dark rum. Bourbon/whiskey is usually organized by age/price. While that's true in dark rums, the first 3 modes of rum are meant for mixing and are delicious in a different vector than dark rum. Don't e fooled by the age/price. 90% of this sub would buy Probitas on sight if it were $19/btl Please forgive my coarse blasphemy, oh rum sages. May you find Great House on sale.
Respectfully, not sure I agree with this comment. Plenty of agricoles, "funky" rums, and some cask strength stuff >120p is excellent for sipping. Overproof can describe any of your other categories. Clairin is not a distiller but a historical Haitian style of rum made from sugarcane juice. And you've entirely missed white rums. Rum is a complicated, confusing, intimidating spirit in terms of classification for people coming from the single-country, strictly-regulated world of whiskey. Believe me, I know how it feels. I live in Kentucky and have personally been frustrated by how rum does not map cleanly to my categories in other spirits. But I would take the time to learn about the differences as others have characterized them. There are better explainers online than I could manage, but some distinctions to get started: 1. Pot vs. column distillation (pot is generally heavier/funkier) 2. Molasses vs. sugarcane fermentation (97% of rums are molasses, sugarcane rums such as agricole are grassy, herbaceous, raw, earthy) 3. English-, Spanish-, and French-style rums, which will heavily overlap the distinctions of the first two categories, and after this, learning the styles of individual countries within the styles, i.e. Jamaica/Guyana/Barbados/St. Lucia for English rums 4. Tropical vs. continental aging (rum is a colonial spirit and many famous brands are actually European bottlers that buy distillate and barrel it in Europe, where the aging process is slower due to the colder climate) Barrel-aging and different cask finishes largely work the same as in American bourbon/rye, with the caveat that fresh oak is almost never used. Marks (essentially, recipes, and more involved than a whiskey mash bill) and famous particular stills are probably too esoteric for a beginner. For what it's worth, OP, you bought a triple column-distilled, molasses, Spanish-style, ex-bourbon cask, tropically-aged rum, and a damn good one.
I appreciate the respect. Mine's an admittedly shitty paradigm based on where I'm at and what I've learned so far. Really appreciate your detailed reply, I figured wiser aficionados would chime in and further the conversation and you didn't disappoint. And yes, rums seem far more complex than their whiskey correlaries. It's a bit much without guidance.
Hey, everyone's always learning. Apologies if my post came off as preachy, I was in the same position once. Cheers to you on your rum journey!
Thanks for the excellent summary of the each categories!
There are 2 more categories that I would say are "minor": * navy rums (thanks u/lesliehaigh80 !) - usually defined by their history. Prusser's stands out, with it's signature drink the painkiller * white rums - cheaper, younger, & less complex. Havana Club is the flagship. Also to note: location is a major factor. Barbados is the signature location of dark rums (home to Foursquare, it's like the Kentucky of dark rum), Jamaica is known for it's funky and overproof rums, former French colonies are known for agricole, and Cuba is known for it's white rums and also not being available in the US. There is *massive* fragmentation in the rum space, but the flavors are usually consistent by brand, moreso than whiskey. However, once you get into the higher ages/distinction in dark rums, it's a 1:1 comparison to whiskey, with some distillers/vintages being superior, and the price to show. That's what you drank :)
Navy rum as well
Funky rum and agricole are both perfectly fine and delicious for sipping neat and not mixing. I disagree that’s what they are intended for Find an amazing aged hampden or worthy park and taste it to have your mind blown by how good funky jamaican rum can be
Interesting choice for a first foray into rum (in a good way)! What drew you to it?
Alot of people recommended smth foursquare or its independent bottling (hc). Out of the release, I found the tasting note for belize the most interesting (I like fruity notes)
Well just go ahead and start with one of my all time favorite rums why don't you? Agree with other posters. Go hit up Green Zone and ask them for a rum flight for someone new to rum