Anyone with experience using Hamilton Jamaican pot still gold rum? - Tiki Drinks and Food

J JeffCleveland Member Joined: Jun 14, 2016 Posts: 8	J JeffCleveland Posted posted on Wed, Dec 14, 2016 4:55 PM When a recipe calls for dark Jamaican rum I typically grab a bottle of Coruba, which is a blend of column and pot still rums. (Many say that recently that blend leans more toward column still.) Lately, instead of using one ounce Coruba I used 3/4 ounce Coruba and 1/4 ounce Hamilton Pot Still Black. Even that small amount makes a noticeable difference. Overall, I've found the drinks to be more full flavored. If one were to swap out one ounce of Coruba for one ounce of Hamilton the two drinks would taste completely different but the addition of that quarter ounce just nudges the drink, in my opinion.

When a recipe calls for dark Jamaican rum I typically grab a bottle of Coruba, which is a blend of column and pot still rums. (Many say that recently that blend leans more toward column still.) Lately, instead of using one ounce Coruba I used 3/4 ounce Coruba and 1/4 ounce Hamilton Pot Still Black. Even that small amount makes a noticeable difference. Overall, I've found the drinks to be more full flavored.

If one were to swap out one ounce of Coruba for one ounce of Hamilton the two drinks would taste completely different but the addition of that quarter ounce just nudges the drink, in my opinion.

Post #771175 by JeffCleveland on Wed, Dec 14, 2016 4:55 PM