Post #693847 by Sunny&Rummy on Tue, Sep 17, 2013 5:11 PM

Good topic and good posts.

Rhum agricole is definitely an acquired taste, and one that lots of people never do acquire. I did not know what to make of that grassy vegetal flavor the first time I tried it. But similar to how I came to love the high ester funk of J Wray Overproof, I pretty quickly became addicted to rhum agricole.

I agree with the assessments that Clement VSOP is an all-around smoother rhum vieux than St. James Royal Ambre, but at almost twice the price here I much more frequently pick up the St. James. 'Ti Punch, Donga Punch, Three Dots & a Dash, and as a combo rum in a Mai Tai — those are the four drinks I typically use Martinique rhum vieux for as well. I also do like 'Ti Punch with a rhum blanc — Clement Premiere Canne is typically what is available, but I also developed a great appreciation for Rhum Bologne from Guadeloupe when a friend gave me a bottle (definitely the funkiest agricole I have tried yet). I use a teaspoon of cane syrup in a 'Ti Punch Blanc and just a half-teaspoon in a 'Ti Punch Vieux, and just a squeeze of the top or bottom of a lime slice. I also usually do the 'Ti Punch at room temperature without ice, but don't take offense when friends take it with ice.

For Sipping, I very much like both the Extra Old and the Hors d'Age from St. James, and Clement's Cuvee Homere is one of the best and most complex rums I have ever tasted (It had beter be for the $100+ price tag). Depaz is also quite spectacular — very delicate for an agricole and probably the one that really got me hooked on the style.

I sadly have yet to try Rhum J.M. or Neisson. I also have my eyes on 6- and 10-year Clement expressions that have recently become locally available, but they are a tad pricey so maybe they will go on my Christmas wish list.

"If you keep on drinking rum, the world will soon be quit of a very dirty scoundrel."
Robert Louis Stevenson

[ Edited by: Sunny&Rummy 2013-09-17 17:13 ]