Pussers blended by Beam?

[da'rum]

Not long, 3 years or so. They do have the 15 year old as well though.

[Dai]

Not long, 3 years or so. They do have the 15 year old as well though.

For something that is only 3 years old it has an amazing colour and taste to it. Compare that to Captain Dishwater suppose to be 7 years old and tastes like crap.

Well my next bottle of rum is a toss up between Pusser's, Appleton Extra, or Matusalem Gr15 think I'm going to have to flip a coin and go with it.

[da'rum]

that's exactly the order that I would buy those bottles in. Appletons and Pussers being on equal pegging in my view.

[Capn Jimbo]

There are questions, followed by questions...

Little "d"... do you have a cite on the age? I've also seen reference to 4 years for the Blue Label. I have a bunch of correspondence with the company (they have been very informative) but age wasn't discussed. I'll write them back on this, an interesting point.

As you have noted Pussers make both too little and too much out of the wooden stills used (which they were and are). I refuse to believe that old wood can impart much flavor based (a) on its age, (b) on their frequent use, (c) the minimal amount of time the beer spends in them and (d) the fact that distilling removes only the most volatile components.

But hey - drinking rum made in accord with the BRN forumula and made in the same basic stills and methods used for 200 years is plenty to crow about. Actually I'd have to say the flavor has a lot more to do with the method - two wooden pot stills in series (the Port Mourant still) with one still condensing into the second. Pretty neat.

Big "D"... how can you not buy the Blue Label now. A great rum, a classic rum, and a slice of history you simply can't find anywhere else. I can tell you this: the proof of the pudding is what each of us buys - we are never without a bottle of Pussers, which we have purchased repeatedly, more than any other rum. Tied for a very distant second are Barbancourt Five Star, MGXO and Ron Matusalem 15.

[da'rum]

Nope big CJ I don't, although some pretty cool bloke said it was about three years or so here http://rumproject.com/rumforum/viewtopi ... 3&start=15 and I trust him.

Could be 4 but it is about that range.

I agree that they should focus on the style and method of distillation as opposed to the load of donkey balls they shovel about the wood imparting 200 years of previous distilled rum esters.

I know you are a fan of Pusser's, as am I. However I hold all rum to the same standard and if they bullshit me or gild the lily I will call a renovated 200 year old wooden shovel a 200 hundred year old wooden shovel.

[Capn Jimbo]

Right you are...


And I forgot to mention that as I recall, the wood is replaced on a 10 or 20 year schedule, ie. 5 or 10% a year which means that the average age of the still is more like 10 years - which pretty much does away with the 200 year old wooden still malarky...