Why I think the best white rums are french - Tiki Drinks and Food

V virani Tiki Socialite Volcanic area of France Joined: Sep 17, 2003 Posts: 1439	V virani Posted posted on Sat, Feb 20, 2010 2:41 AM And I don't want to be chauvinist here, it's just a little provocation !! There are not a lot of Centralites that like to sip white rums. It's true that except in cocktails (like daiquiri), Molasses white rums (90% of the rums) are not very tasty by themselves. BUT, as for the pressed sugar cane rums (most of the french carabean production), it's truly another experience. and to prove it, french carabeans drinks their rums raw, or with just a little sugar syrup, and/or a really little lime (sometimes just a inch of the shell). I've tasted different rums in a new store that opened recently in Paris (over 180 different rums, heaven for me here), and some white rums are just amazing, just by themselves, like the St Etienne, the Bielle (from Marie-Galante), and others. I understand now why they don't use it in long cocktails, that would be a shame to cover that taste of fresh sugar cane, with flavours of vanilla... On the opposite, how can you disguise the taste of white puerto rican rums better than with pineapple juice and coconut cream ? What do you think ?

And I don't want to be chauvinist here, it's just a little provocation !!

There are not a lot of Centralites that like to sip white rums.

It's true that except in cocktails (like daiquiri), Molasses white rums (90% of the rums) are not very tasty by themselves.
BUT, as for the pressed sugar cane rums (most of the french carabean production), it's truly another experience. and to prove it, french carabeans drinks their rums raw, or with just a little sugar syrup, and/or a really little lime (sometimes just a inch of the shell).

I've tasted different rums in a new store that opened recently in Paris (over 180 different rums, heaven for me here), and some white rums are just amazing, just by themselves, like the St Etienne, the Bielle (from Marie-Galante), and others. I understand now why they don't use it in long cocktails, that would be a shame to cover that taste of fresh sugar cane, with flavours of vanilla...

On the opposite, how can you disguise the taste of white puerto rican rums better than with pineapple juice and coconut cream ?

What do you think ?

Post #512132 by virani on Sat, Feb 20, 2010 2:41 AM