I am no longer a big Rum fan, but at one time it was my drink of choice.
Years ago, some 151, a lighter and a bunch of goofy friends was a party.

About fifteen years ago, my cousin retired from the Air Force. He had been in Germany for some time. Upon coming home, he brought plenty of liquor. One of which, was Stroh Rum.
I haven't had it for at least ten years now. Today I saw it at a liquor store.
Anyone else ever try it? It is a butterscotch flavor and 160 proof.
If not, let's hear some other Rum stories!

Before you get into it, I need a quick piece of advice from anyone, as I know nothing about rum. When a dessert recipe calls for rum and doesn't specify dark or light, does it matter what you use? Thanks.

Carry on.

I don't have a personal opinion on the subject of cooking with Rum, but as far as wikipedia is concerned, dark Rum is preferred for cooking.

Some of our dear friends returned from the Caribbean a couple of weeks ago. They returned with cheap rum and a great Mojito recipe. That is my knowledge of rum in only two short sentences. However, the Mojitos were so good, I'm a willing student.

Anyone care to start making recommendations for me?

Thanks, LeRoy.

T., I know know less about rum than you do. I'd also be interested in recommendations.

I would definitely assume dark rum in a dessert recipe. Light rums vary in flavor, but a light Puerto Rican rum like Bacardi is so mild in flavor as to almost qualify as a vodka. Dark rums also vary quite a bit in flavor, but for desserts, I'm fond of using Jamaican rums from Appleton Estate; for cooking, Myers Dark works, but I'm not that fond of it as an accompaniment, whereas Appleton will have you covered from every angle. Matusalem also puts out some friendly and flavorful dark rums, as does Cockspur, from Barbados, and Bacardi 8 is actually pretty good.

One of the things I love about rum is that it's such a great bargain--while there's certainly a lot of action in the super-premium category, you can still get a lot of very nice rum for less than $20 a bottle. For mojitos, I'm always very pleased with Cruzan light rum -- it's cheap, but I think it has a little more flavor and character than Bacardi (though Bacardi also makes a very servicable cocktail). If you come across Flor de Cana light rum, that's also a very good choice for about the same price. Some people swear by 10 Cane, which is a very good rum, but really, you can make a great mojito (or daiquiri, or other cocktail calling for light rum) using a rum that costs less than 1/2 what a bottle of 10 Cane costs.

Thanks so much, P. That's exactly the sort of info I was hoping for!

Desserts, unless otherwise specified, are dark rums. Light/white rums are, at CC said, VERY light, in flavor, depth, body, and (IMHO) character. There is nothing in the world wrong with this, but for a dessert, you want those things. You do NOT (typically) want that in, say, a mohito, or a cuba libre. The mint or cola is what is supposed to stand out. In a dessert, or in virtually any cooked dish, you want the rum to showcase a bit. Otherwise, why bother adding it in the first place? An awful expensive additive if you don't taste much of it and burn off all the alcohol, right?

Black Seal

For light rum, the Cruzan works well, like CC said. Going a bit darker (just a tinge of color) would be 10Cane. Very good stuff, but is a bit too overpowering for Mojitos. Works well in a caiparinha though (if you don't have Pisco).

For dark rums, I think the best of the bunch for me would be the Ron Zacapa Centenario. Unbelievable depth of flavor. Havana Club 7 anos is a very good rum as well, but has a bit more alcoholic bite.

For top end rums (see $100 and up) I'd recommend the El Dorado 25 year. It's exceptional. Very similar to a bourbon. Havana Club Maximo is stellar as well, but is almost impossible to find and extremely pricey.

Thanks, men.
Taking notes.

The Havana club I've tasted had a caramal sort of flavor wheras the Black Seal was much richer with vanilla overtones.

Niether compares to that wonderful sample of vintage rum that Shabba brought to Atlanta

I agree about the caramel vs. vanilla.

And I've got some more Fine Old for the next one.

Dan and I tried some Myer's "Original Dark", which we found pretty rough. It does leave a nice flavor of brown sugar if one survives.

For dark rum, we always buy Sailor Jerry. I don't have a favorite light rum.

Mount Gay rum is certainly flavorful, and I kind a like the name.

"Have a little Mount in ya?"

Great slogan, you oughtta run it by the company.

I don't know...I think it'd be a real pain in the ass.

Not if you drink enough.

Did you mean this ass?

Nice. Me and my two friends polished off a liter of that this weekend.


And a 1/5 of Teq.





... and 2 cases of beer...


(ugh! Sucks when you read it outloud, ya know?)

Sounds like a typical evening for me when Doyle comes knockin.

I recently got a deal on 10 CANE rum. 50% off, so I bought it. Normally its up around 40 bucks, so I assumed it might be a good buy.

I like it, even though I'm not a big rum drinker. Is this a good brand? Was it a good buy?

50% off is a good deal for any top shelf liquor. To me, 10Cane is quite good, as you might have read above in my recommendations.

Oh thanks, I did not even see that you mentioned it. I've been drinking it on the rocks.... any good recipes with it?

It is very easy to drink, sweet, refreshing. I prefer a good whiskey though.

Mount Gay is a really nice rum -- rich and buttery, but not too heavy. One of my favorite summer drinks is a nice amber rum like Mount Gay or Appleton Extra poured over ice in a Collins glass, then topped with coconut water. Tastes nothing like coconuts, but has a light, fresh, slightly briny taste. Having one right now, as a matter of fact, to mark the waning days of summer.

Or if it's drunk by a real man.

THE WANING DAYS OF SUMMER! Dear GOD, let it be over soon!

Sorry. Returning to topic.

Aye. Arrrrr.

A Caipirinha is quite tasty. It's usually made with cachaça and sometimes pisco, but the 10Cane works pretty well.

Caipriinha:
approx 1 1/2 oz. 10 Cane
1/2 lime cut into wedges
2 tsp sugar

Muddle lime and sugar in an Old Fashioned glass. Pour in 10 Cane and stir. Top it off with some club soda if it's too strong for you.

Swizzle:
2 oz. 10 Cane
3/4 oz. fresh lime juice
1 oz. simple syrup
5 dashes angostura bitters

Serve in a highball glass or zombie glass filles with ice.

Cuba Libre:
Basically a rum and coke with a dash or two of bitters, garnished with a lime.

Stroh is very intriguing stuff: with traditional alcohol content for a rum, it is artificially coloured and comes from a country which is better known for Jagertee (Stroh company makes one as well) or not so well-known wines. Not counting Monty.

I must admit I liked it, it is very good for Planter's Punch, neat, or diluted 2:1 with water. Used to be a bit expensive, nowadays has got cheaper. However, in comparison with the already mentioned Flor de Cana, Stroh is not that great. Anyhow, worth trying.

All I remember of the Stroh is the butterscotch flavor. I'll probably buy a bottle to try, again.

I'm enjoying a Mount Gay tonight, in the appropriate glassware Mr. Riedel gave me, just for such an occassion.

Form follows function, and this glasses functions VERY well.

Mine survived more than a year, so great success (I bought it in Slovakia), another year followed and it appeared on Polish shelves, now it is very common. I shall give it another try when I am outta rum.

I used to hate rum, all I knew of rum was Bacardi, Myers, The Captain etc. I've since found some really nice dark sipping rums. My favorite as a good value rum for sipping is Zaya from Guatamala. It's about $30 here is CA and quite nice.

I believe Stroh is specifically called for in many holiday baked goods here.

I'll agree on the Black Seal rum from Bermuda. I'll note for you all here that most dark rums don't get their color from ageing, but from added caramel, usually, so don't be deceived into thinking that darks are better than lights.

Martinique has a good "Rhum Agricole" that is distilled from the pure juice of the cane, rather than the processed molasses. "Rhum Agricole" is not the brand name, but the style name.

Then, for our Canadian friends, there is Screech.

For more about rum than I can possibly retain, I always defer to the Ministry of Rum.

Are you talking about St. Etienne?

They are pretty good. I have bottles of the VSOP and XO. They are very enjoyable. I wouldn't call them the 'best' that I've had, but they are two of the top 5 or 6. My friend and I both can't seem to wrap our heads around the extra bite that they have. It was unexpected for rums that are of that age. It's not off-putting, just peculiar.

I just picked up the Mount Gay XO today. It has a thickness, and a roundness that is just amazing. Lots of fruit on the back (apricot, orange, grapefruit, cherry), caramel and bourbon vanilla in the front, and the softest finish of any rum I have sipped before.

Same here- previously, my only experience with rum was my roommate and his beloved Bacardi 151... I never really understood that taste had nothing to do with it.

Ever since maybe 5 or 6 months ago, I'll get the urge to get a nice sipping rum. Today I picked up the Appleton 12 Year, and I'm currently enjoying it, although, as Prole said, nowhere near as complex (or wicked awesome) as Shabba's.

Has anyone tried the Captain Morgan Private Stock or any Bacardi "premiums?"

The Bacardi 8 is a pretty good rum for the price.

I am unaware of any other Bacardi products worth spending your hard earned money on.

~Erik

Probablement Bacardi 8 is worth something, the rest , Bacardi happens to be the most often counterfeited rum in Europe, though.

I posted somewhere around here about it. I really like it. I like Capt Morgans enough but find it a bit sharp and light for sipping (mixed with Dr. Pepper however is another story). I got a bottle of private stock to use in decorating my kids' "pirate room." Since I don't actually keep bottles of booze in my children's rooms, I drank the contents and just tried a sip neat and I really enjoyed it. Not a drop from the bottle was mixed. Quite yummy as a sipper (I am sure there are much better out there) that is priced very reasonably.

Shai's right. It's tasty as a sipper. I just picked up bottles of Pyrat Pistol and Pyrat XO today. I'm extremely happy with both. Both are very nice sippers and the Pistol works great in the few cocktails I've mixed it in so far this evening.

Even more surprising was the price. Both VERY reasonable.

I'm in complete agreement with the above, it was my favorite rum, hands down.

It looks like I will have to give the Mount Gay XO a try.

Agricole has an upfront and pure cane flavour. I think that's basically what rum should be about.

Stroh is to rum as Hill's is to absinthe. It's not rum.

I have seen Rhum d' Agricole being sold in 700ml at 50% in the same shop I have bought gentiane, surely, I am planning to give it a try. Stroh is weird, but as a spirit, not rum, can be quity tasty.

EU standards required that the Czech industry rename their Tuzemsky Rum ("Domestic Rum", roughly) because, I believe, it's base is beet rather than cane. It is now officially labeled Tuzemák. Has Stroh faced this problem?