Capn Jimbo's Rum Project Forum

Holy crap!

They might as well call that one "Dialysis From 1 to 4!"

I'm not sure I think it's good for them, AK. What we have is a small number of seekers getting properly educated, and the masses having that famously dangerous little bit of knowledge. I don't think the public has yet outgrown, for example: If it's older, it's better If it's more expensive, it's bet...

Pusser's is a blend. It's an a historical blend based on rums which were available nearly 50 years ago! I live in the UK and do I believe that our Sailor's were given premium rum? No I bet they weren't! It's good enough for the Royals - Royal Navy rum flagons are still brought out at royal celebrat...

Happy to debate the sugaring issue all we like, but we are comparing with 80 proof EDs, not 86, and the starting point for Pusser's 109 isn't Zee level 40 @ 80 proof, it's 20 at 109 proof. Take it down to 80 proof and start with 109 proof and you get 363mL added. 1/1.363x20g=14.7g/L. I know that's s...

In the end you're right about not going too fancy on the hydros, pirate. I found a happy medium I can live with - an ebay uk seller who sells cheap 10% increment hydros all the way up to 80%, allowing for all of my overproofs and cask-strengthers. Should have 'em by the end of Jan, just in time for ...

I wasn't suggesting that you do put water in it, Altair.

Just that if you're going to compare sugar counts with ED at 80 proof, you have to compare them at the same concentration if you're going to measure sugar/volume.

Let's put it another way. If our dear Altair were to add water to his 109 proof Pusser's until it came down to 80 proof, the liquid would then be of a larger volume (not literally additive because the molecules stack within themselves, but still, a larger volume ultimately). Therefore, if you take a...

Not saying it's linear, necessarily, Cap'n.

But you'll have a tougher time tasting sugar in a sandwich full of tabasco than without, for example.

Either way, I stand by if Altair doesn't like it, he's out the cost of about 1-2 pours of his Veliers

I'm not recommending the 15yr. I'm recommending the 109 proof standard issue: Pusser's Blue 54.5%: 20 Drejer 20 Consider also that you must think in a sugar/proof ratio. Higher proof often means more flavor intensity. Therefore 20g/L in a higher 109 proof spirit will not taste as sweet as the 16g in...

Probably a good tip on the Trini overproof, mama, but I just can't give 'em my money!

Right, mama. I started looking into the instruments last night in greater depth (cough). Anyway, I'm hunting for something with higher accuracy on the used market. I can't (and don't want to) help myself - I've always been this way :) I also want to do everything up to and including my overproofs wi...

All righty then :) You may change your mind on this in the long run... I'm all about minimal additives myself most times, but I'd be rather worse off if I had written off navy rums as a style due to a relatively minor amount of added sugar. If you tried it and didn't like it, you'd be out about 25 E...

Appleton gets a lot of respect around here, and for good reason in terms of their approach to making rum and the value proposition of everything up to the 12yr. ...but it's not my thing, to be honest. I use it in cocktails when a Jamaican gold is called for, but on it's own, I've never liked it. I n...

Hi Edgar, I liked it's UK price point, for one. PB made my list because it's 40GBP, produced by Berry's which means it's not sugared, colored, or filtered, and I found it very pleasant. It and the Pusser's are the value end of the spectrum for my list. I could drink it daily, enjoy it, be supporting...

Italy is a fantastic rum market. I envy you.