quote:
Originally posted by Rob_Sutherland:
quote:
Originally posted by haggis:
A friend gave me a bottle of rum that says Parce 8 (8 yrs old). Tastes great. What is the story on this?


Colombian made, US owned, aged in whisky barrels. Good article on it and the founders here.


Thanks, Rob! Much obliged. Now I know why a friend from Chicago gave it to me. And it is, as the article says, a very nice sipping rum. Tasty and smooth.
quote:
Originally posted by Jcocktosten:
A lot of Basil Hayden and Four Roses Single Barrrel on the vacation.


We swung by the Four Roses distillery this past weekend. Beautiful area. Nice bourbon, though I prefer the small batch to the single barrel.
Tomatin 15. Little-known Scottish single malt that sees 15 years in American oak, giving a light coloured, approachable sip of nuts, caramel and fruit. This would be a good entry point into the world of scotch for those afraid of big, peaty monsters.
was invited to a tasting of El Dorado rums tonight where we tried:

El Dorado 15yr demerara
El Dorado 15yr wine cask finish
El Dorado 15yr madeira cask finish (best of flight IMO)

El Dorado Connoisseur Range ICBU Single Barrel (wow good, super complex, less sweet, amontillado notes over rum)
El Dorado Connoisseur Range EHP Single Barrel (just a hair behind the ICBU, more classic rum profile) (bought both)

El Dorado 21yr Special Reserve
El Dorado 25yr Demerara Rum (holy sweet mother of what is this heaven sent nectar good)
El Dorado 50th Anniversary Special Edition (very good, but not that much better than the previous two. Very clean, very impressive, pretty sure i wouldn't part with $3500 for a bottle though, but not a rum expert by any means)

Was very interesting pairing these rums, neat, with food. I thought the chef did a wonderful job other than the crab cake. The pineapple salsa worked well, but the crab/fish killed the nose of the rum after the glass was tainted. The 21yr with the molasses/black pepper/carmelized onion tenderloin was spot on.

I've usually paired my rums with something a bit more.... Cuban. This was an eye opener for sure.
quote:
Originally posted by vinoevelo:
was invited to a tasting of El Dorado rums tonight where we tried:

El Dorado 15yr demerara
El Dorado 15yr wine cask finish
El Dorado 15yr madeira cask finish (best of flight IMO)

El Dorado Connoisseur Range ICBU Single Barrel (wow good, super complex, less sweet, amontillado notes over rum)
El Dorado Connoisseur Range EHP Single Barrel (just a hair behind the ICBU, more classic rum profile) (bought both)

El Dorado 21yr Special Reserve
El Dorado 25yr Demerara Rum (holy sweet mother of what is this heaven sent nectar good)
El Dorado 50th Anniversary Special Edition (very good, but not that much better than the previous two. Very clean, very impressive, pretty sure i wouldn't part with $3500 for a bottle though, but not a rum expert by any means)

Was very interesting pairing these rums, neat, with food. I thought the chef did a wonderful job other than the crab cake. The pineapple salsa worked well, but the crab/fish killed the nose of the rum after the glass was tainted. The 21yr with the molasses/black pepper/carmelized onion tenderloin was spot on.

I've usually paired my rums with something a bit more.... Cuban. This was an eye opener for sure.

Sounds fabulous...love El Dorado rums. Looks like a great time!

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