Here is Ralfy doing four rum reviews:
https://www.youtube.com/watch?v=HW5HEE3lcLI
Ralfy Rum Reviews
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Capn Jimbo
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Capn Jimbo
- Rum Evangelisti and Compleat Idiot
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- Joined: Mon Dec 11, 2006 3:53 pm
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Yup, it's funny. At the end he expresses his intent to finish off the remain PLUS a bottle of beer. Still a must see, great video for content. A master's class in rum tasting...
This is really a MUST SEE in which he:
1. gives a great review to S&C (watered of course).
2. some nice historical touches
3. promotes the idea that if distillers would sell product at a minimum of 46%, simply bottled and labeled, practically presented and from single casks and at an affordable, that they'd sell all they'd make. His example: a Bristol Spirits
4. For the first time he mentions "sweetened rums", in comparison to "challenging sipping rums". He examples a Port Morant that although Demeraran, is also dry (we knew that, right).
5. He strongly notes the importance of knowing the stills used to make a rum. He notes what he considers the advantages of aging and bottling in the north ("cool maturation").
6. He suggests havin a jar of molasses to taste and to nose insofar as better understanding your rums (we did this many years ago - recommended).
7. He strongly advises the addition of water to fine old rums, but CAREFULLY.
8. Ralfy then pulls out a St. James and in introduction advises buyin a stalk of sugar cane (commonly sold in food stores in S. Florida), squeezing out some juice and learning about the origin of cane juice rums. Finds it nutty, dry, spicy, cognac like and one that really grew on him. Although he fails to identify it, I believe it is an Hors D'Age.
9. He finishes with a Ryoma Japanese rum, which he calls a "cachaca", but only because it was unexpected and unlike what he expected from a cane juice rum. In fact, cachaca is rigidly defined as to percent alcohol for distillation and bottling per Brazilian law.
A must see...
This is really a MUST SEE in which he:
1. gives a great review to S&C (watered of course).
2. some nice historical touches
3. promotes the idea that if distillers would sell product at a minimum of 46%, simply bottled and labeled, practically presented and from single casks and at an affordable, that they'd sell all they'd make. His example: a Bristol Spirits
4. For the first time he mentions "sweetened rums", in comparison to "challenging sipping rums". He examples a Port Morant that although Demeraran, is also dry (we knew that, right).
5. He strongly notes the importance of knowing the stills used to make a rum. He notes what he considers the advantages of aging and bottling in the north ("cool maturation").
6. He suggests havin a jar of molasses to taste and to nose insofar as better understanding your rums (we did this many years ago - recommended).
7. He strongly advises the addition of water to fine old rums, but CAREFULLY.
8. Ralfy then pulls out a St. James and in introduction advises buyin a stalk of sugar cane (commonly sold in food stores in S. Florida), squeezing out some juice and learning about the origin of cane juice rums. Finds it nutty, dry, spicy, cognac like and one that really grew on him. Although he fails to identify it, I believe it is an Hors D'Age.
9. He finishes with a Ryoma Japanese rum, which he calls a "cachaca", but only because it was unexpected and unlike what he expected from a cane juice rum. In fact, cachaca is rigidly defined as to percent alcohol for distillation and bottling per Brazilian law.
A must see...
i like this youtube videos. he has also a great knowledge about whisky. I think he is a bit the godfather of youtube-whisky-reviews 
4finespirits https://4finespirits.de Rum Blog - Forum https://forum.der-rum-club.de
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Capn Jimbo
- Rum Evangelisti and Compleat Idiot
- Posts: 3550
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Paradise: Fort Lauderdale of course...
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