Prichard's Pot Distlled Tennessee Rum - Tiki Drinks and Food

RND Rum Numb Davey Tiki Socialite Phoenix, AZ Joined: Jul 17, 2005 Posts: 204	RND Rum Numb Davey Posted posted on Mon, Aug 15, 2005 1:03 PM Heavy describes in spirits description the actual body weight of the spirit on the tongue NOT a flavor profile, heavy also means the same in winespeak. Describe spirit like Single malts in terms as such: Age: in years in cask not bottle Strength: in abv%, not a personal opinion Color: i.e. amber, straw, golden, etc Flavor: oakiness, fruity, peaty, sweet. Again Heavy is not a flavor. It is a weight and measure of density. Do not confuse the phenolic character of Islay malts with being heavy. Peat reek and Tannic structure are bold flavor profiles, but not appropriately described heavy. Finish: the length and persistent after effect. i.e: long, lingering, short lived Cognac, Aged Rum, Bourbon, and all other "Brown Spirits" follow the Scotch Single Malt Whisky model of assessment, as Single Malt Whiskey is considered by the experts as the benchmark of spirits art and science. It is the connoisseurs dram as it offers the most diversity and depth of character of all spirits. Now, obviously, all that we love in Tiki is delicious tropical rum based cocktails. The reason that Donn Beach and Vic Bergeron created the Tiki Cocktail based on RUM was that it was super cheap and seamlessly mixed well with tropical fruit mixers and creams. Rum became primarily the base, because that was what these post depression barmen and style pioneers could afford, in order maximize their profit base. Rum has greatly improved in the last twenty years, as far as, quality and in it's aged expression is certainly a globally appreciated spirit by connoisseurs on its own merit. (Not mixed in a cocktail). Trust me, Guys, not trying to be a know it all jerk here. I participate in the TC community for fun and to share and learn from others. My area of expertise is spirits and wine. It is also my business, and I have spent my adult life engaged in it. If I can help enlighten others I want to share, as my mentors have done for me. The more you know, the more you can appreciate any subject of interest. Hope it helps. Before the Revolution, the per capita consumption of RUM in the Colonies was 3.7 gallons PER person. We have become a Neo-temperant nation of wimps and quitters! We must rise, Tiki Nation, and raise our ceramic mugs in resistance to teatotaling! [ Edited by: Rum Numb Davey 2005-08-15 13:04 ]

Heavy describes in spirits description the actual body weight of the spirit on the tongue NOT a flavor profile, heavy also means the same in winespeak. Describe spirit like Single malts in terms as such:
Age: in years in cask not bottle
Strength: in abv%, not a personal opinion
Color: i.e. amber, straw, golden, etc
Flavor: oakiness, fruity, peaty, sweet. Again Heavy is not a flavor. It is a weight and measure of density. Do not confuse the phenolic character of Islay malts with being heavy. Peat reek and Tannic structure are bold flavor profiles, but not appropriately described heavy.
Finish: the length and persistent after effect. i.e: long, lingering, short lived

Cognac, Aged Rum, Bourbon, and all other "Brown Spirits" follow the Scotch Single Malt Whisky model of assessment, as Single Malt Whiskey is considered by the experts as the benchmark of spirits art and science. It is the connoisseurs dram as it offers the most diversity and depth of character of all spirits. Now, obviously, all that we love in Tiki is delicious tropical rum based cocktails. The reason that Donn Beach and Vic Bergeron created the Tiki Cocktail based on RUM was that it was super cheap and seamlessly mixed well with tropical fruit mixers and creams. Rum became primarily the base, because that was what these post depression barmen and style pioneers could afford, in order maximize their profit base. Rum has greatly improved in the last twenty years, as far as, quality and in it's aged expression is certainly a globally appreciated spirit by connoisseurs on its own merit. (Not mixed in a cocktail).

Trust me, Guys, not trying to be a know it all jerk here. I participate in the TC community for fun and to share and learn from others. My area of expertise is spirits and wine. It is also my business, and I have spent my adult life engaged in it. If I can help enlighten others I want to share, as my mentors have done for me. The more you know, the more you can appreciate any subject of interest. Hope it helps.

Before the Revolution, the per capita consumption of RUM in the Colonies was 3.7 gallons PER person. We have become a Neo-temperant nation of wimps and quitters! We must rise, Tiki Nation, and raise our ceramic mugs in resistance to teatotaling!

[ Edited by: Rum Numb Davey 2005-08-15 13:04 ]

Post #179787 by Rum Numb Davey on Mon, Aug 15, 2005 1:03 PM