Talking about Rum...

People often have a thought of rum being a harsh spirit to mix with Coke (the old Cuba Libre).

But rums can be very sophisticated and a good rum taster can educate others about it.

Some are incredibly expensive like the bottle of ‘Wray and Nephew’ a Jamaican Rum from 1940 auctioned for around fifty thousand USDs. (did the bidder ever opened the bottle?)

Their flavours, like wine, are geographically distinct and some say that the Jamaican rums are the ‘champagne of rums’.

One that I have absolute no words to describe is the ultimate 12-year dark ’Angostura 1824′. It’s just superb!

They are matured in ex-bourbon caskets from Trinidad & Tobago. It’s very smooth, almost like a liquor and flavoured. After a few sips you will be able to recognise the rich flavour blind-folded.

The herbs formula in this fine rum are kept at locked doors. The Angostura was invented by Dr. Johann Siegert, after he lived in a city in Bolivia called Angostura.

Siegert’s operation started in Bolivia then it was relocated to Trinidad, and has since been bought and sold several times, including by Bacardi.

The Angostura make their own 1919 brand rum, and also produce ’10 Cane’ for Moet-Hennessey.

Many countries from Caribbean, Central and South America produces good rum, including Puerto Rico, St Croix, Dominican Republic, Trinidad & Tobago, Jamaica, Turks & Caicos, Barbados etc.

The classic ‘Bacardi Oro’ series and the ‘Bacardi Reserva 8-years’ from Bahamas are two classic examples of a superb spice and flavour.

The very well-known Bacardi Limited Group has been producing the ‘dark amber’ rum in Nassau, Bahamas since 1965!

Other good examples of remarkable dark rums are the Jamaican ’Appleton Special Gold’ , the ‘Havana Club 7-years’ , ‘Myers’ and the ’Mount Gay’. Also try the ‘Cruzan’ line of rums…they are wonderful.

I actually can’t wait to taste the original ‘Sailor Jerry spiced Navy Rum’ from its famous tattoo-artist.

The ingredients in the rum can vary radically. From molasses, vanilla to the richest and most exotic local herbs.

I personally prefer the dark rums. The main islands have standards about colours when naming their rums. They are more smooth it goes perfect with a meal like seafood or simply by itself with lime and ice.

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