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

K Kono Member Orlando Joined: Oct 08, 2003 Posts: 1266	K Kono Posted posted on Mon, Aug 15, 2005 4:31 PM On 2005-08-15 13:03, Rum Numb Davey wrote: 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. Hey, I appreciate it. When I read drink reviews I usually don't understand what the reviewer is saying. May as well be in French. If you ever have a free few minutes it might be helpful for us novices if you could describe some well known and common rums so that we could get a handle on the descriptors that you more experienced guys use. The only terms I typically use are harsh/smooth and sweet/dry. So how would you describe say Ron Rico white (the harshest rum I can think of), Bacardi Gold, Myer's dark and Cruzan light for examples. Once we get a grip on the language then maybe we could move on to other less common rums? Just an idea, I thought it might be something you could do off the top of your head. I am curious if you'd ever tried the Sea Wynde and how you'd describe it. Do any other spirits come close to the variety that exists in the world of rum? From clear to amber to very dark in appearance and also the varieties in flavor (not counting spiced or flavored rums)? [ Edited by: Kono 2005-08-15 16:33 ]

On 2005-08-15 13:03, Rum Numb Davey wrote:
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.

Hey, I appreciate it. When I read drink reviews I usually don't understand what the reviewer is saying. May as well be in French.

If you ever have a free few minutes it might be helpful for us novices if you could describe some well known and common rums so that we could get a handle on the descriptors that you more experienced guys use. The only terms I typically use are harsh/smooth and sweet/dry. So how would you describe say Ron Rico white (the harshest rum I can think of), Bacardi Gold, Myer's dark and Cruzan light for examples. Once we get a grip on the language then maybe we could move on to other less common rums? Just an idea, I thought it might be something you could do off the top of your head. I am curious if you'd ever tried the Sea Wynde and how you'd describe it.

Do any other spirits come close to the variety that exists in the world of rum? From clear to amber to very dark in appearance and also the varieties in flavor (not counting spiced or flavored rums)?

[ Edited by: Kono 2005-08-15 16:33 ]

Post #179841 by Kono on Mon, Aug 15, 2005 4:31 PM