Capn Jimbo's Rum Project Forum

da'rum wrote:First off, wrong section Jimbo

Well, that explains it! Jimbo had me thinking he had taken to lighting his rum and drinking it out of a bowl

as an aside; sometimes the lines are blurred on the Project. The fact that there are producers that add stuff to their rums is not the problem. It is the fact that it should be labeled as such. Sugared or altered rum being labeled as premium with the expectation of a true rum is dishonest. Sugared ...

I understand that "caramel" is pretty old, however "caramel coloring" is not exactly the same thing as caramel. From my understanding, it's a complete oxidation of the sugars in a controlled industrial process (which is why, unlike caramel, it imparts no sweetness, only color). T...

Although no doubt caramel coloring is used today, I wonder if that is the only culprit? It would seem to me that the production of dark/navy rums would predate the use of artificial coloring agents? If so there must of been something else contributing to the color of the spirit back in the day (assu...

Although the extra is still my favorite of the Appleton expressions I've tried, the V/X is fine as a sipper. It's also common enough that you can usually find it in bars (and homes!) where there's no other rum that can be had neat. It's funny how younger rums especially have a stigma of being for mi...

Welcome to the boards! To answer your question about the references used for the 5 styles of rum, my understanding is that they have changed over the years as previous style references were found to be less than pure rums (ex: El Dorado 15 with loads of added sugar and Matusalem being flavored with ...

http://www.drecon.dk/index.php/16-the-hydrometer-method scroll down the page a bit to see this table. Validating the method. The Swedish state controlled "Systembolaget" and the Finnish "Alko" have published values about the amount of sugar in some rums (listed in g/L). Not know...

What I find interesting is that even the El Dorado 5 yo has 12 g/L of added sugar, which is almost as much as the 8 yo. Now, to me I had the ED 5 pegged as either a non or very slightly sweetened rum, esp. when compared to its older siblings. According to the Drecon results, it has nearly as much a...

What I find interesting is that even the El Dorado 5 yo has 12 g/L of added sugar, which is almost as much as the 8 yo. Now, to me I had the ED 5 pegged as either a non or very slightly sweetened rum, esp. when compared to its older siblings. According to the Drecon results, it has nearly as much a...

What I find interesting is that even the El Dorado 5 yo has 12 g/L of added sugar, which is almost as much as the 8 yo. Now, to me I had the ED 5 pegged as either a non or very slightly sweetened rum, esp. when compared to its older siblings. According to the Drecon results, it has nearly as much as...

I'm hoping this is just a facelift with no real difference to either the blend in the bottle or the price at the cash. However, if they were simply changing the label of the 12 yo, it would stand to reason they would also redo the label on the entire line up, from the VX to the 30 yo, no? Any chance...

Welcome to boards!

Interesting find! Could it be a new blend to sit between the 12 and the 21, since they seem to have discontinued the Master Blender's Legacy?

Don't know if it's what they intended, but those taste descriptors are making me hungry, not thirsty.

I've really taken a shine to this rum over the past few weeks, it's been a huge surprise to me and I now regret not giving this bottle a second glance all these years I've been scouring the rum shelf at the liquor store. In fact, and I can't believe I'm writing this, but I'm finding more and more th...