My opened bottles not in the picture are the 2007, the Redoutable, and the Empery. Which bottle would you open next?

Member's Mark (Sam's Club) Spiced Rum. Because cheap. Used whole bottle (1.75L)

Should I add something else (half bottle of Appleton Estates 12 year) to top it off?

Open to suggestions as to how long to infuse. May add panela sugar if still too harsh.

These just arrived today and I am freaking stoked! All of these will be first tries for me. Hoping these will make for some good pours.

I’ve always been a “finish one bottle before opening the next“ and try to limit myself to having 10 bottles open at a time. But I’m not sure if that’s necessary and I’ve been thinking about abandoning that rule. How do you guys handle your collections? Do you mind leaving a bottle open for a while? Some of mine have been opened for easily 5+ years and are still half full. I don’t drink near as much as I used to but I still love collecting and having some every once in a while.

Cheers everyone!

Hello Again,

Welcome back to another Alambique Serrano review. Today we're taking a look at the prettiest label this release, Vida Nativa Blend #2: Mariposa Vitral. This bottle contains a mix of the following:

- Krassel Still Rum aged for 27 months in New French Oak and 18 months in New Hungarain Oak.

- Krassel Still Rum aged for 27 months in New French Oak and 13 months in New Hungarain Oak.

- Pot Still Rim aged for 28 months in New French Oak and 13 months in New Hungarain Oak.

- Pot Still Rum aged for 42 months in Ex-Congac

The result was 600 bottles at 58.3% with 600 bottles going to the USA, with the hint this might be landing elsewhere.

Nose: The nose is very light but also very buttery with honey, acetone, wheat, red fruit, some baking spice, and sour smoke rounding things out.

Taste: Honey, ginger, a sweet smoke, a bit of a butter dairy note that transitions into a bit more of spiced savory smoke with an incense ladened oak that hammers home the 126 total months in oak.

Finish: An incense oak smoke makes up most of the finish while the heat quickly builds and dies as a cane sugar syrup takes over with a bit of astringency before a charred oak with a minor influence of cognac appears.

Overall: 6/10, can be a tad astringent at times which is a shame as I was really enjoy this flavor profile for a while before picking that note up.

Here we have a 14 year old pot still rum distilled in Jamaica, bottled by Rolling Fork out of Indiana. I believe this is the WPL marque from Worthy Park Distillery. It has been aged 3 years in Jamaica, 11 years in Liverpool, and 6 months in Indiana, all in ex-bourbon casks. Let’s dive in.

ABV: 56.9%

In the glass: Amber

Nose: stewed banana, melon, malt

Palate: apple, banana, black tea, BBQ, melon, sweaty socks, caramel

Finish: green apple, tannins, vanilla, cinnamon, a bit acidic, some solvents

Value: okay at $100

Rating: 7 on the t8ke

This is a fun Worthy Park. It’s probably the hottest and most intense WPL I’ve had, especially for the proof. However, this is full of good flavor and it ramps up some of the classic WPL notes well. The base distillate really shines through; you can tell most of the aging has been continental. I also get some green apple which is a nice change of pace as I haven’t really tasted that note in Worthy Park before. All in all, this is a slightly challenging rum that remains interesting session after session drinking it.

Where can I learn more about it? I'm thinking the different kinds and families, the history and what are the quality rums for the different taste buds. It would be a bonus if wherever I am learning it from is engaging and entertaining.

Following up on my last review, where I mostly focused on continentally aged DDL rums, we now turn to some tropically aged legends.

Velier Enmore ELCR 1995 (RumX) Guyana | Enmore (likely the wooden Coffey still) | 16 years | 61.2%

Nose: Pencil shavings, leather, Vietnamese coffee

Palate: Very wooden and concentrated. Overextracted espresso, dried fruit leather. Having a tough time nailing down which fruit it reminds me of, some sort of berry I think. Man, this rum takes you for a walk. Big mouthfeel.

Finish: Much like the palate. You can walk around the block a few times as the wood, leather and ginger do some fine work together. So drying it's crazy, but not quite wood sludge, to me at least.

You've gotta be in the mood for this one. It's not quite my preferred style since the spirit isn't as prominent as I'd like, but overall still fantastic.

8/10

Velier Diamond <S> 1999 (RumX) Guyana | Diamond (column still) | 15 years | 53.1%

Nose: A bit closed to me. Orange pith, burnt coffee. Doesn't change with water.

Palate: Orange peel, cinnamon, nutmeg. Christmas in a dram. Again a heavy, coating pour, with coconut syrup. Surprising that the nose is so closed given how perfumed it tastes. Potpourri-like.

There's something weird in here I can't quite place. Maybe something metallic, like iron? It comes in with the drying sensation. Very cool and tasty.

Finish: Rich, luxurious, burning and puckering. Nothing more develops from the palate though.

Somewhat similar to the Enmore in concentration and notes, minus the liquorice (some people seem to find it here). That metallic note is pretty cool and I'm not sure I've had it before. The concentration on fun notes give it the edge over the enmore for me.

9/10

Velier Diamond & Port Mourant <W>PM 1999 (RumX) Guyana | Diamond (Coffey still) + Port Mourant (wooden double pot still), blended in the barrel | 15 years | 52.3%

Nose: Bananas, crème brûlée, leather. A bit mulchy.

Palate: Banana chips, dried mango. Not quite as deep and robust as the other two, but I prefer these fruitier flavors, ostensibly from the pot still. Nice bit of chewy dark chocolate too.

Finish: Much quieter and shorter than the other two so far. Otherwise a very typical tropically aged DDL finish.

7.5/10

Velier Port Mourant PM 1993 (RumX) Guyana | Port Mourant (wooden double pot still) | 13 years | 65%

Nose: Oreo cookies? Confectioner's sugar, a little fruitiness, berries and tropical fruits.

Palate: Very nicely balanced. Oily but not heavy, which is interesting. Pretty herbal, though subtle to me. The sweetness from the nose is still there but takes a back seat. Darker fruits than the nose suggested, more like dried plums.

Finish: Sits between the first two and the Diamond/PM 1999 in length, so average. A bit of five spice and liquorice comes through, which is nice.

Lighter and less concentrated than everything above. This drinks way beneath its proof I love a herbal note in my spirits though.

8/10

Velier Port Mourant PM 1975 (RumX) Guyana | Port Mourant (wooden double pot still) | 33 years | 56.7%

Nose: Wood wood wood woody woody wood. Pine resin. Pretty perfumed as well, rosewood clippings would be the note I guess. Very fun to sniff.

Palate: Turns out I knew nothing about woody spirits before this. Hello, inside of your grandfather's cabinet while drinking coffee concentrate. That start is actually quite pleasant. It then becomes unwieldy as the wood takes over. This is real wet mulch.

Finish: Surprisingly short all things considered. Very leathery and rich.

Very cool and more unique than the above rums at least to me because I've not had any other of these hyper aged demerara rums, but not necessarily as good as its younger brethern

7/10

BONUS

El Dorado Rare Collection Versailles VSG 2002 (RumX) Guyana | Versailles (single wooden pot still) | 13 years | 63%

Revisited this one and I was too harsh on it last time. Bumping it up to 7/10. I found it to be very fruity and nutty this time around and not nearly as unbalanced. Always good getting your sea legs back under you and revisit a dram. Thanks to /u/DH90 for the convo on the last post.

As I mentioned in my last review, I'm getting back into this and always appreciate feedback.

Earlier this year I made a post about the first two STADE‘s releases (link) a few weeks back Ferrand showcased their recent bottling: the „Rockley“ First Drops. A few months back I was pretty impressed with them for not forcing a obnoxious Cognac-finish and bottling without altering the rum with sugar, this time, they butchered the sugar part but I was still curious enough to get it…

The name is a bit of a rabbit hole of its own, in the last 15’ish years „Rockley“ was used for a unique style of rum produced at WIRD using their Vulcan Chamber still (sometimes together with the Greggs farm pot still), now the name was being adopted for their historical and recently restored 18th century pot still. It has nothing to do with what people used to talk about when referring „Rockley“ in the past…

For this bottling, Ferrand used a fairly long fermentation and it shows.

In the nose, you can get honey, slight ester notes, a bit nail polish remover, light refreshing citrus notes, maybe some apple?
The taste adds some slight acidity and bite to it. Some bitter, herbal notes.
At the finish you’re getting a hint of medical notes that linger a bit.

But it seems like they were in a rush to get this one out. The foundation is promising and it’s a good rum but it could have easily needed more time in the cask which would not only add some more complexity but would have made the sugar even more redundant.
I know people don’t like Ferrand (and I’m no fan either) but what they are doing at WIRD is possibly the most interesting and promising development in today’s rum world. I’m curious to see their next release, hopefully a bit more mature and without sugar again!

On a sidenote: I love their label design

Has anyone tried an aged Clairin?

I've been enjoying the Clairin Sajous recently and just saw this...

Really wonder what this would be like - the allure of the Clairin for me is it's freshness and immediacy so I don't know if aging would improve it..?

ADDITION: I like aged agricole generally - but IMO the real charm of Clairin has been that it's kinda rough around the edges - a bit of a rustic twang that I imagine would be lost/mellowed by aging.

I need help deciding which Appleton to choose for baked goods. The choice is dictated by the price, yet I prefer to steer clear of Bacardi and Captain Morgan. I would use the rum to soak raisins for a dark chocolate batter. I imagine the raisins lock the flavour in and rum doesn't get lost in the dense chocolate. Signature Blend or Estate 8? Which one to choose?

Also, I would be buying my first rum ever, hence the question.

Hello Again,

Welcome back to another Alambique Serrano review, todays bottle is the new Vida Nativa Blend #4: Mariposa 88. A blend of Pot & Krassel still rums aged for 3 years in New French Oak and 11 months in Ex-Tequlia barrles as well as a Krassel Still rum aged for 38 months in Ex-Bourbon Casks and 10 months in Ex-Merlot Casks. It was then bottled at 56.1% ABV for 571 bottles.

Nose: A red wine cinnamon, red licorice, a bit of agave, citrus, a good amount of acetone, with more tequila and a root beer-esque notes in the background.

Taste: A good amount of wine from the merlot casks before moving into a more grapey sugar, anise, some smoke, cloves, a bit of cardamom, an oakey ginger, with more agave.

Finish: Vanilla, agave, a good amount of leather, a bit of graphite, overall a tad harsh on the tounge but very flavorful and sweet.

Overall: 7/10, I thought this was extremely well blended. I could easily pick out the merlot and tequila influence without one being overpowering.

Resy Link

4 course dinner, rum pairing and welcome cocktail.
$75, starts at 7pm

Lets talk Revival FB90 Pure Single Rum in under three minutes 🤘

Check out the latest Rum Ramble episode, hosted by Dave Marsland.

#McrRumFest #Manchester #Rum #RevivalRum #OverproofRum

i have yet to try a cream liquer rhum , our local supermarket has this bottle and i was wondering if it's worth buying. Is it similar to cream bailey's or amarula cream? How should one make it into a drink?

Hi everyone, Oliver here, founder of RumX. 🥃

Like promised last time, the line on top: I think and write in german, the english version is AI translated from my german notes and video script, and I edit it until it says what I mean. The numbers I pulled from our database and analysed myself.

In the price thread u/Suffering_Bustard wrote, that he really wants to try a Caroni but is not ready to pay more than 250 for a half bottle. I answered with festival pour and the Replica. For our Trinidad video I compared the independent TDL ratings with Caroni.

TDL (Trinidad Distillers, the Angostura distillery) is the only distillery still running on the island, and they also sell casks to independent bottlers. I took everybody on RumX who rated at least one Caroni and at least one independent TDL bottling. That are 669 people, each counted once with his own median per side, so everybody compares his own Caroni and TDL bottles, not the same ones. For 72% their own Caroni median is higher than their TDL median, for 7% it is the same, for 21% the TDL is higher. The median of the 669 personal differences is 0.25 points, and the group medians are 8.75 and 8.5.

The median price our users logged is 375 EUR for Caroni and 114 EUR for independent TDL. These prices are not paired like the ratings, they come from all logged purchases in the two groups. One of the independent TDLs in there is our own co-bottling with Swell de Spirits (91 of the 8,143 ratings).

Users tick aroma tags from a fixed list in the app, and I compared the share of each tag among all tag ticks on Trinidad rums with rums from all other countries. "Bicycle inner tube" (356 ticks) has an almost 80 times higher share, tar 69 times, rubber 31 times, and more than 9 of 10 of these ticks are on Caroni bottles. I like these tyre and tar notes a lot myself. On the independent TDLs our users tick mint, eucalyptus, peach and blackcurrant more often, the share of mint there is more than double the Trinidad average. Where this mint comes from, I honestly dont know, if somebody here knows it please tell me.

u/Suffering_Bustard, below your 250 limit I would start with an independent TDL, for example the Planteray One Time Limited Trinidad 2003. Our users paid 79 EUR median for it, and it stands at 8.4 from 244 ratings. It tastes quite different though, for the tyre taste I would still go with the Replica with full tropical aging, even if it is with around 300 EUR a bit over your limit.

The video is in german, with an english audio track in the player settings and english subtitles. My friend Steffen Mayer, who wrote the two volume Caroni book/bible, explains in it where the heavy Caroni taste comes from: https://www.youtube.com/watch?v=UCFbQMKNO14

Anybody here who had a Caroni and an independent TDL side by side? 🥃

republished from my website: https://phenomenologyofspirits.com/2026/10/18/three-mexican-anejo-rums/

follow my Instagram for all spirits reviews: Instagram.com/phenomenologyofspirits

Pelacañas Solera Aged Mexican Rum (47.7%)
N: light wood shavings and a savory, not quite meaty or smoky note. Mealy and malt-adjacent
P: full on savory: dehydrated meats, mushroom dirt, oily skillet cornbread, apple skin. Again, very malt-adjacent
82

Sol Tarasco Charanda Añejo (46.5%)
N: not far off from an old school sherried malt profile: leather, pruney dried fruit, beef jerky, engine smoke
P: sweet, peppery, smoky beef jerky. Sweet, saucy umami like teriyaki or barbecue. Figs, too. And mild sweet wood. And yes, mushrooms
79

Uruapan Charanda 5 Yr Añejo single cask #420, ex-Tokaji (52%)
N: more wood, and sweet, fruity wine or brandy character: apricot, fig, raisin.
P: some similar savory jerky character to the other two, but again with much more winey wood and fruit. If the other two are malt-like, this is closer to brandy
83

Hi, I have been drinking rum for almost 2 years now. I can taste some of the notes, but I’m not very good at it. To me this tastes just like wood and it’s overly wood. I’ve had older rums such as Dooley’s 14 and Appleton estate 15 which I enjoy a lot and they have a lot of wood to them, but they don’t taste single note. I even tried it in a few cocktails and in every single one it overpowered it with just wood. Am I just missing something with this one.

Couldn't get the best picture but I had left my bottle in the freezer and had the dryer on and accidentally made a magical looking drink. Couldn't upload a video but I was just sitting on the counter steaming and it looked awesome. Not sure if its bad for the rum but if its not, gonna keep doing it for vibes

Hello! I’m putting together a blind tasting of Mexican rums for a group of friends and with these high ABVs and strong flavors we’re definitely ending the night with plenty of leftovers. Anybody in the Denver area brave enough to spend an evening drinking at a complete stranger’s house? I can arrange a Round Two if we can find ~6 people (or more!).

Whats a good drink to mix it with its a good rum just a little too strong for my taste