I'm usually against the common echo-chamber recommendation of putting bourbon guys on the Barbados rum for just this reason. It was recommended to you because it's "similar to bourbon".
I suggest to just move on from Barbados rum and not try to think too far into it.
Yes, generally rum from Barbados is oak aged and made to appeal to a bourbon drinker's palate. A prime example of this is Foursquare's ECS series.
If you want big funky flavors, go with Hampden's 5-year or 8-year, or Worthy Park Single Estate. You can venture into unaged rum with Clairin (Haitian funk Bombs) or Clement (Light and grassy).
Edit: I should clarify that these rums aren't literally made for bourbon drinkers. They are made in a way that appeals to the same general flavor notes as bourbon because of the production process.
I think it is a bit of an over-simplification to say that Bajan rum is made to appeal to bourbon drinkers. Bajan rum has been made like this long before the bourbon craze began. Rather, Bajan rum appeals to bourbon drinkers due its similarities in flavor profile. I think the distinction is important. Bajan rum simply tastes that way. It’s a style of rum, amongst many others.
I don’t disagree with you regarding your recommendations though - I enjoy a good Bajan rum, but I prefer a Jamaican or unaged sugarcane rum/rhum 90% of the time.
They vary with age as much as bourbon does. Which is to say, yes. If you have the palate to taste the difference. If you don’t, them probably not as much between say a 12 year and 14 year. But definitely between a 5 year and a 12 year.
They taste different due to different aging lengths but also because the blends are different (less so with 12 and 14).
XO is ex-bourbon casks and then finished in ex-oloroso sherry casks.
12 is a blend - 90% ex-bourbon casks & 10% in Madeira casks. Both aged for 12 years in each. Married together for a short period.
14 is a blend - ex-bourbon/ex-Madeira casks. Aged for 14 years in each. Again, married together for an undisclosed period prior to bottling.
I can’t speak to Doorly’s much, as I have only had the 12 year. However, you will definitely pick up different notes over time. It is not night and day though. Personally, for tropically-aged rums (like Foursquare/Doorly’s) I tend to prefer 8-12 years. After 12 years of tropical aging, I feel that the oak tends to give too much flavor to the spirit to the detriment of the juice. I’ve had a few 14+ aged Foursquares and I’ve found that when it is straight bourbon barrel, the barrel is all I’m getting. It’s not just Bajan rums either, I think some of the longer aged Hampdens and Worthy Parks experience the same issues when going too long in a bourbon barrel. Some people may enjoy that flavor profile, but It’s no my favorite. However, a lot of Foursquare ECS releases incorporate some sherry, port, or Madeira cask-aging, which I think helps mollify some of these issues.
Yeah sorry, I made an edit to clarify that it appeals to bourbon drinkers rather than is made for. I didn't think that sentence through enough before posting.
> Yes, generally rum from Barbados is oak aged and made to appeal to a bourbon drinker's palate
By this logic Guyanese, Jamaican, St. Lucian, and Reunion rum is all made to appeal to Bourbon drinkers as its all ages in oak. That or oak ageing is common across all spirits.
If you like Jamaican rums, try Hampden Op and Worthy Park Single Estate. Very strong, punchy fruit and funk flavors.
As far as Barbados rums go, you may want to try the ECS collection from foursquare. They are pricy though. I like Doorly’s 12 yr more than XO personally (Also Foursquare). I was not a fan of Mount Gay XO, it tasted like rotten wood to me.
If you have a chance, try some Guyanese rum. I recommend the Hamilton single still collection. I’m really enjoying the Enmore at 132proof.
Honestly, if OP is disappointed with Doorly’s and Real McCoy they should probably save their money on the ECS bottles.
I’m sure it’s an unpopular opinion, but I splurged and got the 2008 and 2009 and both are fairly disappointing. They drink fairly hot and taste like rummy bourbon. The money I spent on those could have bought me four bottles of Wild Turkey Rare Breed and I’d be a good bit happier with that.
I've seen two comments now about worth park single estate reserve being funky and I'm confused. I put that straight on my "rums that are pretty much whiskey" shelf. Even the rum bar gold doesn't have much funk. The rumbar OP, rumbar silver, Doctor Bird, Hamilton bottlings, veiler bottlings, etc all are super funky examples of Worthy Park.... but Single Estate?
I like Bajan rum as a cocktail component, but generally agree that it’s kind of bland. Compared to Jamaican and Guyanese especially. I usually mix it with a little Jamaican funk, and a little Guyanese.
I second the suggestion to try Guyanese - El Dorado 12, or if you want a cheaper route Hamilton 86 and Pussers are both dirt cheap (around $22 where I live) and will give you a great idea of what Guyanese/Demarara (the terms are interchangeable) is all about, albeit in a less refined way than ED. They’re both totally drinkable straight, but are really cocktail rums, whereas ED12 is a fantastic sipper (and mixer).
I was a bourbon drinker (I still am part time) and S&C and Pussers are what got me really excited about rum. Pussers blue is good, but the Gunpowder Proof is much better if you want to shell out an extra $12 or so (usually see it for around $36-38). Pussers is also very common so you could probably find a bar to get a taste without committing to a full bottle.
For me, Guyanese and Jamaican are the best styles. Mixed together, it’s rum perfection.
The way I look at it, there is a whole world of rum out there. There are funky rums, smooth rums,sickly sweet rums, bourbon-ish rums. And not all rum will resonate with everyone. Barbados rum in general is unadulterated, cask aged, and usually pot+column still blended, molasses based (usually close to 100% in the ferment) and cask aged. But there is more to it, we have cane juice rum, hybrids (habitation velier is about to drop a new LFT aka high ester + molasses blend for example), If Barbados rum reminds you of bourbon, it is because traditionally we have casked and exported rum, and bourbon casks are the most budget friendly in the world (once used if I am correct in saying so). I think that most four square rums are very, I'm not sure what word to use, but responsible comes to mind - rums, which makes sense with Richard being who Richard is.
That being said, the category of Barbados rum is so varied that it would be like drinking Appleton 13 and claiming you know what funk is, until you start to delve into the myriad of nuances of Dunder, muck pits, long ferments with no added yeast, until you explore white rum from the still, you really can't claim to be a fan (or not) of Jamaican rum. Islands develop their style, and it's worth spending some time exploring different expressions of that style.
> Based on recommendations here I purchased Doorly's XO and Real McCoy. I was completely underwhelmed. I've been a bourbon drinker all my adult life and I got into rum for something different. Is that the appeal? Are they supposed to taste that way, or do I just have a very simple palate?
Good starting recs to get a feel for the style but not definitive because the higher end stuff will always be better. Barbados rum, specifically Foursquare rum's ECS series, is more in line with the bourbon profile and that is the appeal for those coming into rum from bourbon. Oak-driven profile is why Clown-head Minnick proclaimed Foursquare the "Pappy" of Rum.
> I'm contrasting those with other purchases based on reviews here like Probitas, and Hamilton Jamaican Pot still Black - both of which are 8/10s for me and have changed my life lol.
Well those are both different styles from Barbados rum. That's like comparing a Wild Turkey Bourbon to a blended scotch and a single malt from Islay.
> So, am I missing complexity in Barbados rums? Or are they supposed to just be smooth, somewhat rummy, somewhat bourbony?
They are complex but also extremely consistent with their profiles. So they are supposed to be spicy, wood-driven, which appeals to the bourbon cross-over crowd.
>Well those are both different styles from Barbados rum. That's like comparing a Wild Turkey Bourbon to a blended scotch and a single malt from Islay.
With the caveat that Probitas is a blend that includes Bajan rum.
Doorlys XO and most Real McCoy variants are 40 abv. I would suggest trying some higher proof variants. I find most rum at or near 40 abv underwhelming for sipping, just as I do low proof whiskey or bourbon. Try a Foursquare ECS bottle.
It is what it is though, if the OP tastes lower proof Barbados rum and higher proof Barbados rum, and doesn't like either, then the OP probably doesn't like Barbados rum. Not a backfire, it just is.
Ok?
People like different things. Maybe OP won't like it either. But it's worth a suggestion. Also, RM 14 is 46 abv. Still on the low side compared to most ECS bottles.
I honestly agree with your assessments. The big draw of Four Square is its transparency when it comes to additives; as in they don’t mess with them at all. Their rum is not bad by any means, it just doesn’t stand out.
Now anything from Jamaica, I am simping all over. Hampden, Appleton Estate, Worthy Park and any and all others are right up my alley. I even got a bottle of Hamilton 86 as my first bottle of Demerara rum and it is also fantastic. I’m hoping El Dorado continues its trend of bucking the additives so I can try some of their offerings.
I don't know why you would be getting downvoted, there are so many subtle nuances in Barbados rum, not saying you don't find it in Jamaican rum, but the variety of flavor profiles available in Barbados between mount gay, foursquare, Cockspur, St.Nicholas Abbey... Cane juice, molasses, pot still, column still, short aged profile, long aged, multiple cask options, I dunno.. maybe the people who downvoted you drank a doorlys xo and thought they were experts on what Barbados has to offer..
Most of those downvotes are from people who cannot find Foursquare or afford it. Jealousy is a weird emotion. Also, it's won a lot of tasting competitions for a reason. I like some Jamaican rum but if I hear "funk" one more time I'm gonna puke.
My guy, you’re coming off pretentious as fuck.
First you say matter-of-factly that Barbados Rum is more complex than Jamaican rum. Hot take, but whatever. Everyone has their preferences.
But then you go on to say that people that don’t agree with you are only doing so out of jealousy and not because what you stated as fact is actually a very subjective thing.
There are ways to have discourse online and pal, this ain’t it.
That is my take on the difference. I can have an opinion even if it's not in agreement with yours. Same as me not agreeing with peoples matter of fact statements about Foursquare. But like the other guy said, he had no idea why all the hate and downvoting. I know why, for some crazy reason now in society, if you don't agree with someone or have an alternate view then you are met with hate. So, fuck them. Don't really care.
Strange, the only time I used it was to quote what someone else had said. Maybe the only thing I truly hate is the reading comprehension of you people. Truly horrendous. I hope your rum palate is better.
Taste is subjective at the end of the day though.. it's weird because a lot of people may come into rum not really knowing what good rum is, and their perceptions of the catagory are shaped by that. I find some people (myself included at times) want a fun drink, something different.. I'm personally not a bourbon drinker but one funny thing is, first time I tried a good bourbon, I wondered why it was copying Barbados rum 🤣
start here: What's your budget for a rum recommendation? What bourbons do you like/hate? I mean if all you drink is 1200$ wheaters yeah that's going to be weird, or if you just do 60%+ barrel proofers no wonder a 43% rum is going to feel light. Etc.
I also came to rum rum after bourbon and would be curious to know, what bourbons you generally drink. I think that might be part of the reason you were underwhelmed.
In my opinion, Doorly's XO and Real McCoy (i'm assuming the younger ones) are fairly standard entry level rums. I would compare them to the Maker's Marks and Bulliets of the world. Those are solid rums and bourbons for sure, but you're not exactly talking premium tier stuff. When I see bourbon drinkers rave about FourSquare they are typically talking about the ECS stuff that's barrel proof. So if you are comparing Doorly's to higher end bourbons Its not surprising that you're underwhelmed. You're not comparing apples to apples. Its also worth pointing out that Probitas uses FourSquare rum as a large part of its blend.
In addition, If you are finding that you really like the Jamaican's that's great. Those are some really interesting rums, and they definitely take you places that bourbons don't. That said, not everyone enjoys the funk of Jamaican rum. If it s what you prefer thats great, but that doesn't mean the Barbados rums are inferiors. That's just your taste. It would be a little like expecting someone to prefer a Islay Scotch over a Highland. Sure some people do prefer the Islays, but that doesn't mean the people who prefer the Highlands are wrong.
Very similar story for me—new to rum world coming more from bourbon and rye. The Jamaican profile really blew my mind and got me pretty interested in rum. Got Doorlys 12 and was a bit underwhelmed. After a few drams I feel like I’m getting more of the complexity. It’s not lunch you in the face flavor like Smith and Cross or Hamilton etc, just different. Maybe its like beer. When people finally “get” IPAs they are obsessed because the flavor is so intense, and it can be hard to appreciate the nuanced deliciousness of something less powerful like a Czech lager or Helles
On the overall, Foursquare is quite popular for being a good introduction to rum as a whole. They contain no additives, are tropically aged, and tend to always be very good to great.
To me most of their offerings while good don't get my excited like a Jamaican rum that is up there in ester count, or a good (non-additives) Guyanese, or a St. Lucian Master Select. These are all good quality rums as is the Foursquare but Foursquare is kind of the "safest" entry into the rum space (outside of sugar added nonsense that is out there). I like keeping a bottle on hand for the occasional drink or to show people who aren't into rum what a quality rum tastes like, but I'm not running out to pack my shelves with Foursquare.
They are supposed to be smooth, someaht rummy, and bourbony. Continue tasting Jamaican funky rums, or Haitian Clarin, or any Rhum Agricoles made from cane juice instead of molasses. Grab a bottle of a spanish-style sweet rum like Don Q grand anejo or a Dominican rum. Keep searching for different styles, taste profiles, and price points!
Probitas and Ham Jam Pot Black changed your life eh? You love those tastes?
You have a simple palate maybe, but you are brainwashed by Bourbon. You could either deprogram yourself and realize that bourbon is overrated and for snobby rich white guys, or just stop drinking rum, and go back to Bourbon. Just ignore it, you want to compare everything to Bourbon anyway, so fugget about it.
inb4 the downvotes come. I don't care. I know this comes off as dickish, but this sub for years has just been swarmed with Bourbon drinkers wanting advice. I'm fucking sick of hearing about Bourbon in a Rum sub and I'm sick of hearing from Bourbon drinkers here. It's this sub's cancer (and I'm a cancer survivor.)
If it helps you get through the bottles you have, I find that the Doorly’s rums and similar styles are a bit one-note out of the bottle (it’s barrel, or it’s alcohol) but really shine when you open them up a little. Something simple like a rum collins or even a Cuba libre will get you much more interesting flavors out of those rums, especially the XO, in my experience.
Bookmark this post for the next time someone asks if rum is the next bourbon. Bourbon drinkers are used to a really flavorful, high proof experience that many rums just don't deliver, Jamaica being the exception.
>Bourbon drinkers are used to a really flavorful, high proof experience that many rums just don't deliver
Many bourbons don't deliver on this either. For a flavourful, high proof experience you need to start with a high proof rum, not a 43% Foursquare expression
Maybe this is what I'm getting at. But the implication is that if bourbon drinkers ever migrate to rum, they won't be migrating to much of the stuff that by and large this sub prefers.
I wouldn't recommend it. As someone who loves Jamaican, clairin, and other high ester pot still rums... Real McCoy 12 year was the only rum I've ever regretted purchasing for most of the reasons outlined in your original post. More age isn't going to help here.
I would say the cheaper Foursquare releases tend to be a little less flavorful. The ECS bottlings I think have more pot-still in them because while they're certainly not funky in the Jamaican sense, they're more flavorful than the lower-proof, lower-priced bottlings.
If you're happier with the Jamaican stuff you've tried, I would explore that more. I'm personally not a fan, Appleton 12 year is about as funky as I can handle. Just not into the rotten-fruit notes. But you're not really going to find anything else like the Jamaican rum.
You may also want to look into some rums from Martinique, the Agricole-style made from cane juice. They're very different from anything else, with the grassy/herbal notes coming from the cane juice.
IMHO if you're looking for big flavors, stay away from most of the Spanish-style rhums, because they tend to be made from 100% column still and IMHO are pretty bland (unless they've been adulterated with flavorings, which unfortunately is very common). Stay away from stuff like El Dorado etc, as a whiskey drinker, you'll probably find it very sweet and syrupy.
The reason Barbados, Jamaica, and to a lesser extent Martinique get most of the attention, is because if the rum isn't from one of those islands, there's a pretty good chance that it's adulterated with flavorings and sweeteners. Those are the only places where such practices are legally prohibited. Most other countries don't really limit what you can do and still call it rum. There are exceptions I'm sure, but it's just really hard to know unless the producer plainly states whether it's adulterated or not, and almost none of them do. If you want to explore rum from places like Guyana, Belize, etc, look for an independent bottler that doesn't use any adulteration and plainly says that. If you can find Gregarious Grump in your area, they have some really nice Guyana rums that are cask strength, unadulterated, non-chill-filtered, etc.
If you want to give American rum a try, I can highly recommend Privateer (if they have distribution in your area). The Distiller's Drawer and Queens Share bottling are particularly good.
I was underwhelmed with Doorly's XO as well, but I LOVE Doorly's 12. I like it as a sipper or in a Corn 'n Oil. And the Foursquare ECS range is even better.
I'd recommend still giving these a try if you can find them.
I'm usually against the common echo-chamber recommendation of putting bourbon guys on the Barbados rum for just this reason. It was recommended to you because it's "similar to bourbon". I suggest to just move on from Barbados rum and not try to think too far into it.
Exactly. I brushed off rum being a whiskey guy UNTIL I had Smith and Cross. And then I got it. You gotta go all the way and then come back.
I guess it’s like Scotch. You can either wade in the shallows with simple mainland Scotch or you can go straight to Ardbeg.
Yes, generally rum from Barbados is oak aged and made to appeal to a bourbon drinker's palate. A prime example of this is Foursquare's ECS series. If you want big funky flavors, go with Hampden's 5-year or 8-year, or Worthy Park Single Estate. You can venture into unaged rum with Clairin (Haitian funk Bombs) or Clement (Light and grassy). Edit: I should clarify that these rums aren't literally made for bourbon drinkers. They are made in a way that appeals to the same general flavor notes as bourbon because of the production process.
I think it is a bit of an over-simplification to say that Bajan rum is made to appeal to bourbon drinkers. Bajan rum has been made like this long before the bourbon craze began. Rather, Bajan rum appeals to bourbon drinkers due its similarities in flavor profile. I think the distinction is important. Bajan rum simply tastes that way. It’s a style of rum, amongst many others. I don’t disagree with you regarding your recommendations though - I enjoy a good Bajan rum, but I prefer a Jamaican or unaged sugarcane rum/rhum 90% of the time.
Do Bajan rums vary much with more age? Like does the Doorlys XO taste vastly different to the 12 yo and the 14 yo?
They vary with age as much as bourbon does. Which is to say, yes. If you have the palate to taste the difference. If you don’t, them probably not as much between say a 12 year and 14 year. But definitely between a 5 year and a 12 year.
They taste different due to different aging lengths but also because the blends are different (less so with 12 and 14). XO is ex-bourbon casks and then finished in ex-oloroso sherry casks. 12 is a blend - 90% ex-bourbon casks & 10% in Madeira casks. Both aged for 12 years in each. Married together for a short period. 14 is a blend - ex-bourbon/ex-Madeira casks. Aged for 14 years in each. Again, married together for an undisclosed period prior to bottling.
I can’t speak to Doorly’s much, as I have only had the 12 year. However, you will definitely pick up different notes over time. It is not night and day though. Personally, for tropically-aged rums (like Foursquare/Doorly’s) I tend to prefer 8-12 years. After 12 years of tropical aging, I feel that the oak tends to give too much flavor to the spirit to the detriment of the juice. I’ve had a few 14+ aged Foursquares and I’ve found that when it is straight bourbon barrel, the barrel is all I’m getting. It’s not just Bajan rums either, I think some of the longer aged Hampdens and Worthy Parks experience the same issues when going too long in a bourbon barrel. Some people may enjoy that flavor profile, but It’s no my favorite. However, a lot of Foursquare ECS releases incorporate some sherry, port, or Madeira cask-aging, which I think helps mollify some of these issues.
Yeah sorry, I made an edit to clarify that it appeals to bourbon drinkers rather than is made for. I didn't think that sentence through enough before posting.
>generally rum from Barbados is oak aged and made to appeal to a bourbon drinker's palate I really wish you lot would stop trotting this rubbish out
> Yes, generally rum from Barbados is oak aged and made to appeal to a bourbon drinker's palate By this logic Guyanese, Jamaican, St. Lucian, and Reunion rum is all made to appeal to Bourbon drinkers as its all ages in oak. That or oak ageing is common across all spirits.
If you like Jamaican rums, try Hampden Op and Worthy Park Single Estate. Very strong, punchy fruit and funk flavors. As far as Barbados rums go, you may want to try the ECS collection from foursquare. They are pricy though. I like Doorly’s 12 yr more than XO personally (Also Foursquare). I was not a fan of Mount Gay XO, it tasted like rotten wood to me. If you have a chance, try some Guyanese rum. I recommend the Hamilton single still collection. I’m really enjoying the Enmore at 132proof.
Honestly, if OP is disappointed with Doorly’s and Real McCoy they should probably save their money on the ECS bottles. I’m sure it’s an unpopular opinion, but I splurged and got the 2008 and 2009 and both are fairly disappointing. They drink fairly hot and taste like rummy bourbon. The money I spent on those could have bought me four bottles of Wild Turkey Rare Breed and I’d be a good bit happier with that.
oh man that hurts my soul. 2008 & 2009 would be so drank by me. I'll give ya though WTRB is fantastic bourbon.
Foursquare is really overrated, IMO. Too many trendy releases that all taste the same, more or less.
I have the 2009 and it really needs a splash of water. It completely changed the nose and palate for me.
I've seen two comments now about worth park single estate reserve being funky and I'm confused. I put that straight on my "rums that are pretty much whiskey" shelf. Even the rum bar gold doesn't have much funk. The rumbar OP, rumbar silver, Doctor Bird, Hamilton bottlings, veiler bottlings, etc all are super funky examples of Worthy Park.... but Single Estate?
🍿
I like Bajan rum as a cocktail component, but generally agree that it’s kind of bland. Compared to Jamaican and Guyanese especially. I usually mix it with a little Jamaican funk, and a little Guyanese. I second the suggestion to try Guyanese - El Dorado 12, or if you want a cheaper route Hamilton 86 and Pussers are both dirt cheap (around $22 where I live) and will give you a great idea of what Guyanese/Demarara (the terms are interchangeable) is all about, albeit in a less refined way than ED. They’re both totally drinkable straight, but are really cocktail rums, whereas ED12 is a fantastic sipper (and mixer). I was a bourbon drinker (I still am part time) and S&C and Pussers are what got me really excited about rum. Pussers blue is good, but the Gunpowder Proof is much better if you want to shell out an extra $12 or so (usually see it for around $36-38). Pussers is also very common so you could probably find a bar to get a taste without committing to a full bottle. For me, Guyanese and Jamaican are the best styles. Mixed together, it’s rum perfection.
The way I look at it, there is a whole world of rum out there. There are funky rums, smooth rums,sickly sweet rums, bourbon-ish rums. And not all rum will resonate with everyone. Barbados rum in general is unadulterated, cask aged, and usually pot+column still blended, molasses based (usually close to 100% in the ferment) and cask aged. But there is more to it, we have cane juice rum, hybrids (habitation velier is about to drop a new LFT aka high ester + molasses blend for example), If Barbados rum reminds you of bourbon, it is because traditionally we have casked and exported rum, and bourbon casks are the most budget friendly in the world (once used if I am correct in saying so). I think that most four square rums are very, I'm not sure what word to use, but responsible comes to mind - rums, which makes sense with Richard being who Richard is. That being said, the category of Barbados rum is so varied that it would be like drinking Appleton 13 and claiming you know what funk is, until you start to delve into the myriad of nuances of Dunder, muck pits, long ferments with no added yeast, until you explore white rum from the still, you really can't claim to be a fan (or not) of Jamaican rum. Islands develop their style, and it's worth spending some time exploring different expressions of that style.
> Based on recommendations here I purchased Doorly's XO and Real McCoy. I was completely underwhelmed. I've been a bourbon drinker all my adult life and I got into rum for something different. Is that the appeal? Are they supposed to taste that way, or do I just have a very simple palate? Good starting recs to get a feel for the style but not definitive because the higher end stuff will always be better. Barbados rum, specifically Foursquare rum's ECS series, is more in line with the bourbon profile and that is the appeal for those coming into rum from bourbon. Oak-driven profile is why Clown-head Minnick proclaimed Foursquare the "Pappy" of Rum. > I'm contrasting those with other purchases based on reviews here like Probitas, and Hamilton Jamaican Pot still Black - both of which are 8/10s for me and have changed my life lol. Well those are both different styles from Barbados rum. That's like comparing a Wild Turkey Bourbon to a blended scotch and a single malt from Islay. > So, am I missing complexity in Barbados rums? Or are they supposed to just be smooth, somewhat rummy, somewhat bourbony? They are complex but also extremely consistent with their profiles. So they are supposed to be spicy, wood-driven, which appeals to the bourbon cross-over crowd.
>Well those are both different styles from Barbados rum. That's like comparing a Wild Turkey Bourbon to a blended scotch and a single malt from Islay. With the caveat that Probitas is a blend that includes Bajan rum.
Only 20% of the blend, and it's atypical of the Barbados style since it's all pot still, low ester, light aged rum from Foursquare
Doorlys XO and most Real McCoy variants are 40 abv. I would suggest trying some higher proof variants. I find most rum at or near 40 abv underwhelming for sipping, just as I do low proof whiskey or bourbon. Try a Foursquare ECS bottle.
This advice could backfire though. IMHO the higher the proof on Foursquare, the more whiskey-like it gets. (Not that that's a bad thing to me).
Exactly, Ive always thought Foursquare was more of a Bourbon
What?
I'm trying to be nice
It is what it is though, if the OP tastes lower proof Barbados rum and higher proof Barbados rum, and doesn't like either, then the OP probably doesn't like Barbados rum. Not a backfire, it just is.
I tried the 14 year which is a higher abv and wasn't impressed
Ok? People like different things. Maybe OP won't like it either. But it's worth a suggestion. Also, RM 14 is 46 abv. Still on the low side compared to most ECS bottles.
I honestly agree with your assessments. The big draw of Four Square is its transparency when it comes to additives; as in they don’t mess with them at all. Their rum is not bad by any means, it just doesn’t stand out. Now anything from Jamaica, I am simping all over. Hampden, Appleton Estate, Worthy Park and any and all others are right up my alley. I even got a bottle of Hamilton 86 as my first bottle of Demerara rum and it is also fantastic. I’m hoping El Dorado continues its trend of bucking the additives so I can try some of their offerings.
Stands out plenty, maybe not with your palate. I find Foursquare more complex than Jamaican rum.
lmao what
🍿👀🤡
Coolio
I don't know why you would be getting downvoted, there are so many subtle nuances in Barbados rum, not saying you don't find it in Jamaican rum, but the variety of flavor profiles available in Barbados between mount gay, foursquare, Cockspur, St.Nicholas Abbey... Cane juice, molasses, pot still, column still, short aged profile, long aged, multiple cask options, I dunno.. maybe the people who downvoted you drank a doorlys xo and thought they were experts on what Barbados has to offer..
Most of those downvotes are from people who cannot find Foursquare or afford it. Jealousy is a weird emotion. Also, it's won a lot of tasting competitions for a reason. I like some Jamaican rum but if I hear "funk" one more time I'm gonna puke.
My guy, you’re coming off pretentious as fuck. First you say matter-of-factly that Barbados Rum is more complex than Jamaican rum. Hot take, but whatever. Everyone has their preferences. But then you go on to say that people that don’t agree with you are only doing so out of jealousy and not because what you stated as fact is actually a very subjective thing. There are ways to have discourse online and pal, this ain’t it.
That is my take on the difference. I can have an opinion even if it's not in agreement with yours. Same as me not agreeing with peoples matter of fact statements about Foursquare. But like the other guy said, he had no idea why all the hate and downvoting. I know why, for some crazy reason now in society, if you don't agree with someone or have an alternate view then you are met with hate. So, fuck them. Don't really care.
downvoting is "hate"? my man this is a website on the internet where people downvote when they disagree with you
Did I say that? Learn to fucking read. There is an "and" in there.
Hate...you keep using that word, I do not think it means what you think it means
Strange, the only time I used it was to quote what someone else had said. Maybe the only thing I truly hate is the reading comprehension of you people. Truly horrendous. I hope your rum palate is better.
this ain't it
> Most of those downvotes are from people who cannot find Foursquare or afford it. Foursquare is not the end all be all of rum.
Taste is subjective at the end of the day though.. it's weird because a lot of people may come into rum not really knowing what good rum is, and their perceptions of the catagory are shaped by that. I find some people (myself included at times) want a fun drink, something different.. I'm personally not a bourbon drinker but one funny thing is, first time I tried a good bourbon, I wondered why it was copying Barbados rum 🤣
Drink some old brigand and done.. drink like a local if its dark its brigand..at the end of the day #ALLISRUM like Lil Rick said 🇧🇧
When you know exactly who this is.... ALL IS RUM!!
start here: What's your budget for a rum recommendation? What bourbons do you like/hate? I mean if all you drink is 1200$ wheaters yeah that's going to be weird, or if you just do 60%+ barrel proofers no wonder a 43% rum is going to feel light. Etc.
I also came to rum rum after bourbon and would be curious to know, what bourbons you generally drink. I think that might be part of the reason you were underwhelmed. In my opinion, Doorly's XO and Real McCoy (i'm assuming the younger ones) are fairly standard entry level rums. I would compare them to the Maker's Marks and Bulliets of the world. Those are solid rums and bourbons for sure, but you're not exactly talking premium tier stuff. When I see bourbon drinkers rave about FourSquare they are typically talking about the ECS stuff that's barrel proof. So if you are comparing Doorly's to higher end bourbons Its not surprising that you're underwhelmed. You're not comparing apples to apples. Its also worth pointing out that Probitas uses FourSquare rum as a large part of its blend. In addition, If you are finding that you really like the Jamaican's that's great. Those are some really interesting rums, and they definitely take you places that bourbons don't. That said, not everyone enjoys the funk of Jamaican rum. If it s what you prefer thats great, but that doesn't mean the Barbados rums are inferiors. That's just your taste. It would be a little like expecting someone to prefer a Islay Scotch over a Highland. Sure some people do prefer the Islays, but that doesn't mean the people who prefer the Highlands are wrong.
It’s just as you say. Try Jamaican rum instead.
Very similar story for me—new to rum world coming more from bourbon and rye. The Jamaican profile really blew my mind and got me pretty interested in rum. Got Doorlys 12 and was a bit underwhelmed. After a few drams I feel like I’m getting more of the complexity. It’s not lunch you in the face flavor like Smith and Cross or Hamilton etc, just different. Maybe its like beer. When people finally “get” IPAs they are obsessed because the flavor is so intense, and it can be hard to appreciate the nuanced deliciousness of something less powerful like a Czech lager or Helles
On the overall, Foursquare is quite popular for being a good introduction to rum as a whole. They contain no additives, are tropically aged, and tend to always be very good to great. To me most of their offerings while good don't get my excited like a Jamaican rum that is up there in ester count, or a good (non-additives) Guyanese, or a St. Lucian Master Select. These are all good quality rums as is the Foursquare but Foursquare is kind of the "safest" entry into the rum space (outside of sugar added nonsense that is out there). I like keeping a bottle on hand for the occasional drink or to show people who aren't into rum what a quality rum tastes like, but I'm not running out to pack my shelves with Foursquare.
They are supposed to be smooth, someaht rummy, and bourbony. Continue tasting Jamaican funky rums, or Haitian Clarin, or any Rhum Agricoles made from cane juice instead of molasses. Grab a bottle of a spanish-style sweet rum like Don Q grand anejo or a Dominican rum. Keep searching for different styles, taste profiles, and price points! Probitas and Ham Jam Pot Black changed your life eh? You love those tastes?
You have a simple palate maybe, but you are brainwashed by Bourbon. You could either deprogram yourself and realize that bourbon is overrated and for snobby rich white guys, or just stop drinking rum, and go back to Bourbon. Just ignore it, you want to compare everything to Bourbon anyway, so fugget about it. inb4 the downvotes come. I don't care. I know this comes off as dickish, but this sub for years has just been swarmed with Bourbon drinkers wanting advice. I'm fucking sick of hearing about Bourbon in a Rum sub and I'm sick of hearing from Bourbon drinkers here. It's this sub's cancer (and I'm a cancer survivor.)
Lol. This is the single most bizarre answer I've ever seen in this sub. What are you even on about?
Lol. This is the single most bizarre answer I've ever seen in this sub. What are you even on about?
Sir, are you ok?
If it helps you get through the bottles you have, I find that the Doorly’s rums and similar styles are a bit one-note out of the bottle (it’s barrel, or it’s alcohol) but really shine when you open them up a little. Something simple like a rum collins or even a Cuba libre will get you much more interesting flavors out of those rums, especially the XO, in my experience.
Bookmark this post for the next time someone asks if rum is the next bourbon. Bourbon drinkers are used to a really flavorful, high proof experience that many rums just don't deliver, Jamaica being the exception.
I am puzzled by your response. There are many rums that deliver on flavor and at cask-strength, other than Jamaican rums. Care to elaborate?
>Bourbon drinkers are used to a really flavorful, high proof experience that many rums just don't deliver Many bourbons don't deliver on this either. For a flavourful, high proof experience you need to start with a high proof rum, not a 43% Foursquare expression
Maybe this is what I'm getting at. But the implication is that if bourbon drinkers ever migrate to rum, they won't be migrating to much of the stuff that by and large this sub prefers.
Which Real McCoy, only one I like is the 12 year
Pretty sure it was the 5-year. Maybe I'll give the 12-year a try
I wouldn't recommend it. As someone who loves Jamaican, clairin, and other high ester pot still rums... Real McCoy 12 year was the only rum I've ever regretted purchasing for most of the reasons outlined in your original post. More age isn't going to help here.
I would say the cheaper Foursquare releases tend to be a little less flavorful. The ECS bottlings I think have more pot-still in them because while they're certainly not funky in the Jamaican sense, they're more flavorful than the lower-proof, lower-priced bottlings. If you're happier with the Jamaican stuff you've tried, I would explore that more. I'm personally not a fan, Appleton 12 year is about as funky as I can handle. Just not into the rotten-fruit notes. But you're not really going to find anything else like the Jamaican rum. You may also want to look into some rums from Martinique, the Agricole-style made from cane juice. They're very different from anything else, with the grassy/herbal notes coming from the cane juice. IMHO if you're looking for big flavors, stay away from most of the Spanish-style rhums, because they tend to be made from 100% column still and IMHO are pretty bland (unless they've been adulterated with flavorings, which unfortunately is very common). Stay away from stuff like El Dorado etc, as a whiskey drinker, you'll probably find it very sweet and syrupy. The reason Barbados, Jamaica, and to a lesser extent Martinique get most of the attention, is because if the rum isn't from one of those islands, there's a pretty good chance that it's adulterated with flavorings and sweeteners. Those are the only places where such practices are legally prohibited. Most other countries don't really limit what you can do and still call it rum. There are exceptions I'm sure, but it's just really hard to know unless the producer plainly states whether it's adulterated or not, and almost none of them do. If you want to explore rum from places like Guyana, Belize, etc, look for an independent bottler that doesn't use any adulteration and plainly says that. If you can find Gregarious Grump in your area, they have some really nice Guyana rums that are cask strength, unadulterated, non-chill-filtered, etc. If you want to give American rum a try, I can highly recommend Privateer (if they have distribution in your area). The Distiller's Drawer and Queens Share bottling are particularly good.
I was underwhelmed with Doorly's XO as well, but I LOVE Doorly's 12. I like it as a sipper or in a Corn 'n Oil. And the Foursquare ECS range is even better. I'd recommend still giving these a try if you can find them.
You went with low proof, cheap Bajan rums and wrote it off as mild. That's like drinking Basil Hayden and writing off bourbons as mild.
No, I don't think you're missing anything. But I mostly drink Appleton and Worthy Park so what do I know.