Post #36026 by Basement Kahuna on Mon, May 26, 2003 9:31 PM

That's the same I've heard. The vintage stops at the bottling point and the aging too. Now, rum may mature itself via it's own chemistry in the bottle, and I'm only guessing that from having made my own pimento liqueur out of necessity, and by which the recipe I have requires 10 days in the bottle prior to dispensation (it's soooooo good!). Generally the longer a liqueur matures in the bottle prior to using the more mellow and subtle the character. I found a vintage bottle of Parfait Amour saturday and it has very, very nice taste and nose...it's been maturing in that bottle for 30 years; a close friend has a bottle of pre-Castro Cuban Banana Liqueur he breaks out on special occasions and it's quite fantastic as well. But all that is a guesser on something elemental like rum.