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Tiki Central / Tiki Drinks and Food / Recipe: Rums needed for recipes?

Post #767764 by JenTiki on Tue, Aug 23, 2016 11:39 AM

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J

On 2016-08-23 10:33, Scaramouch wrote:

JenTiki, I love the book, but I'm not sure I'm completely on board with the rum classification system. Feels like it makes things more complicated, not less, I have to keep referring to the chart.

Well, rum is complicated. Simplifying it into the outdated categories, of white, gold, dark, and 151 really don't do justice to the diversity of the spirit.

I had a much longer response typed out discussing the misleading simple categories and why more refined categories are necessary, but decided to leave that for another thread another time. I've condensed it to my response above.

I'll also add that I'm glad the chart is there, because the labels on a lot of the rums on the list don't actually tell you what their distillation methods are, or a real number of long they've been aged. Martin has done that research for us.