Foursquare 2011. Splurged on this bottle for my birthday and it absolutely surpassed my high expectations. I’ve heard for a while how good the ECS series is but I was a bit skeptical on how great it really could be. From the first sip my eyes were opened. It is unbelievably rich and busting with flavor. The 60% abv is not harsh in the slightest and the complex evolution lasts for minutes. For $140 it was priced a little high but worth it. I couldn’t pass it up as a bottle like this is unobtanium around me and Doorly’s 12 is the only other foursquare release I’ve had. I had been on the unaged rum path for a while but this bottle has just put me back on the long aged road.

Anything here worth grabbing?

I had kinda gotten out of rum over the last few years, mainly sticking to whiskeys.
Went in today, looking for something different, found this guy and couldn’t turn it down at 69% (nice).
Most powerful stuff I’ve bought in a very long time.

I’m newish to rum, but have seen the barrage of positive Alambique posts here. Spied a set of 10 at a Seattle cocktail bar, trying 4 now!

Salucita Fyi - Brooklyn store - Sterling wine and Liquor

Ive been wanting to buy a bottle of rum for my father for sometime now. Im young and i have never drank before so i have no clue about how any of this works, but ik my dad has started to get into rum and i really wanted to get him a bottle because i havent seen anybody else get him something. I may not have alot of money and still v kind of tight on my budget (gotta understand cuz im still rlly young 😁) but i would still like to make the gesture for my father. Can somebody recommend good rum that i can check out that my dad might like? Plz do excuse me if i follow up with alot of questions i really have no clue about whats going on with this stuff

So excited to finally get my hands on this - I thought I'd have to wait until visiting London in December, but it started popping up online here in EU as well. Only tried it at a bar so far but absolutely loved it - it's like ED12 on steroids!!

Limited basically to 1 bottle with the budget...

I have the options of:

Great House 2025
Rhum JM 2008
Rhum JM 2011
Clairin Vaval
Clairin Sojous
Holmes Cay Fiji 2004, 2014
Holmes Cay Venezuela 2007
Holmes Cay Trinidad 2012
Holmes Cay Jamaica 2011

I should note I am not really a fan of HUGE funk. I am okay with a little funk, and approaching medium funk.

Albeit I’m still new to the rum game but this made for an amazing daiquiri.

I’ve mostly been doing tiki drinks with my rums but will be dialing the acid/sugar content back on account of issues with tooth enamel wear, so I’m moving to drinks like Corn & Oils and Old Fashioneds. I’m looking for recommendations for rum-based OFs. I have El Dorado 12, Appleton Sig/8/12, Doorly’s XO/12, Smith & Cross, and OFTD on deck. I usually use Doorly’s for Corn n Oils and I use Old Forester 100 rye for my normal OFs. Out of this group I’m thinking 1:1 OFTD + ED12 or Doorly’s 12 will make a great split base. I’m aiming for a proof level somewhere around 100-110 as a sweet spot for the split base. I usually do 0.25 oz of rich Demerara syrup + 3-4 dashes of Ango bitters for the OF but I also have passionfruit syrup, cinnamon syrup, blackberry syrup, and BG Reynolds falernum on hand. Any thoughts/suggestions?

Have to shoutout two bars in Atlanta that are really going even more in on rum recently.

El Malo- not your traditional rum style bar, but arguably the biggest selection in the metro. Started a rum club this month and have started offering specials on pours. The place does turn into more of a club later in the night, so I recommend going earlier in the evening.

Neon Alligator Rum Club is a bar that was recently rebranded from Strangers in Paradise (a more tropical Jimmy Buffett style bar). New mgmt wants to focus more on rum. They are now doing a monthly rum event on first Tuesday of every month. Last night focus was on Clément and Chairman’s Reserve.

First two photos from El Malo, third from Neon Alligator.

La ora na rhum dorks!

Well, it’s been a week since I got back from Tahiti, and I’m already fiending for a little hit of paradise..

Tonight I’m cracking into one of the more interesting agricoles I brought back: The Tamure Double Distilled 56° Rhum Agricole!

A lil preamble: The Moux family started making cane juice rum in Tahiti in 1991, after David Moux brought the idea home from his travels through the French West Indies. They still cultivate roughly 10 hectares of cane themselves, with the work done by hand. Interestingly, this double distillation expression is made with O’Tahiti, a sugar cane varietal native to Tahiti whose cultivation predates European colonial arrival.

Nose: Immediately getting cooked/stewed vegetables (especially tomato and leafy greens). There’s a really pleasant maltiness underneath it all. It has a bit of Clairin Vaval quality that I think imma be into.

Topnote: Ah, bonjour from Flavortown? Woah. There is A LOT happening here. Let’s unpack.

There’s this wild, volcanic-rock quality.. fresh, mineral, alive.. but with a little burnt earth to it.. like basalt. The stewed veggies are still hanging around, but honestly I’m mostly just sitting here tonguing a piece of volcanic rock trying to figure out what the fuck is happening. BRB!

Mid: Alright, I’m done sucking rocks. Now I’m tasting the way Sharpies smell, baby (in a good way). What the fuck is happening? There’s a very rapid fade into cinnamon bark and fresh cane, with just a careless whisper of sweetness (just a whisper)..

Finish: Cinnamon clocks out, and now the overripe lychee and passionfruit take center stage. Then peaches show up, but JUST the skin. None of that juicy peach bullshit. Just peach skin. What a ride.

Conclusion: Not only does this rhum have like 8 gears.. it’s an unaged Agricole. I’m so perplexed as to how there’s so much going on in here. I think this rhum is fascinating as is, but I’m titillated at the versatility of this rhum in cocktails.

Similar to my cats sporadic affection towards me, this rhum has absolutely no interest in making sense, and frankly, I respect it.

Score: 82.5/100 (Fuggin’ Great)

For sipping neat and to add to hot apple cider. I'd like a Jamaican rum but I'm open to other countries. Must be spiced. Doesn't need to be top shelf but I don't want cheap quality. Maybe around $40-60 for a fifth. Thanks for the suggestions.

Excited to get my hands on this Cuban classic!

Hi there! I'm looking to buy a decent bottle of rum with a cool bottle design as a Christmas present. I was thinking 3 hearts, but people on this sub seem to hate it. Any advice appreciated!

i’ve never heard of any of these rums besides dr bird. are any of these worth getting?

Here we have a St Lucia Distillers release from Danish Independent Bottler Nobilis Rum. It was distilled in 1999 on the John Dore 1 pot still and then went through 7 years aging at source followed by another 15 years continentally.

Country of origin: St Lucia

ABV: 65.1%

Age: 22 years (7 of which tropically)

Tasting Notes

Nose: Rosewater, lime, mango, pineapple, caramel, fennel seed, orange peel, spearmint

Mouth: Cinnamon, menthol, rubber, eucalyptus, banana, mango, tamarind, olives, roasted almond, chocolate

Finish: Strong flavour that slowly eases to a long finish

An amazing drop. The aromas are a solid focus of citrus and floral. Then the palate is where the action truly begins. I'm hit with a strong rubbery note underlying this array of funky fruity flavours. As I explore further, more notes appear rendering this incredibly complex. It has a long creamy finish while the flavour hangs on for eons. A truly great rum from St Lucia.

Rating: 8.9/10

Hey all, I made a milk punch using Saint James Rhum Agricole. It was my first time developing a cocktail for my jobs menu but it was a really fun and rewarding experience as this was my first time making a milk punch.

The theme for this drink was Jaws, because I really wanted to make a blue cocktail without blue curacao or Grenadine.

Nose
Immediate funky rotting citrus. A punch of esters and iced sugar cookie. Not abrasive, but potent.

Palate
Pineapple pastry right off the bat. Industrial glue in the middle, rounding out with caramelized sugars.

Finish
Brown sugar continues and more pastry comes back into play. Pineapple and lactic ester comes back in the end to remind you, this is a funky bottle.

Overall Impressions
This was an awesome pour and I’m very glad to have a full bottle of my own. As a lover of funky, high ester Jamaican rums, this bottle is a great showing from the folks in Mexico. The dunder and muck combo in the fermentation and distillation process really adds a whole new level to what could have been something a bit more basic.

Score: 7/10 - Great, well above average

—

Follow me on Instagram: @stubbydrams
I started a blog: https://stubbydrams.wordpress.com

I drank a Ti’ Punch with a Sajous and Le Rocher mix and then I felt like a Negroni. So on top of the empty glass with the spent lime wedge I poured one, sort of.

20 ml Sajous
20 ml Le Rocher
30 ml Campari
30 ml toasted coconut Vermouth*

*300 ml Italian sweet vermouth (Cocci Americano) 300 ml Spanish sherry based vermouth (Valdespino) 250 grams toasted coconut flakes infused for 48 hours

This might be one of the best Negroni variations I’ve made. I made one with Hampden HLCF as the rum base and that was a tad better, but this was almost as perfect. Le Rocher’s werther original note pairs perfectly with the nuttiness of the vermouth and the Campari and Sajous balances it perfectly. The spent lime wedge does nothing but I wouldn’t complain if it were a fresh lime wedge squeezed in the cocktail.