Post #810170 by Conn-tiki on Thu, Aug 3, 2023 6:03 PM

Thanks Swizzle.

I’d be curious to hear your thoughts after you try it. From what I’ve had of the Appletons I agree with you. The differences I note at least through the 8 year are more about body and viscosity than flavor. The 12 has more funk on top of the basic Appleton - I’m assuming some more pot still in the mix.

The 17 looks very different - even just from the color. The only other rum I’ve had with that much redness is the Hamilton zombie blend - and that is a different flavor profile than the Appleton or what I have heard included as part of the later trader Vic’s mai tai blends. That color has me as intrigued as the difference between Martin and Jeff Berry’s interpretation of the rum blend.

Not looking for arguably BS subtle pretentious differences (e.g. I’m not looking to see if someone tastes more nectarine than peach), but I’d be curious about your major impressions (e.g. more hogo than you expected from an Appleton, whether you taste anything that makes you think Agricole or if Martin’s Denizen Martinique rum argument seems more valid, strong vanilla [which might make me add a bit of a vanilla-forward Dominican anejo I have], Demerera flavors [which would explain some of the red color but is not something I have heard in the Vic’s blends].)

As perspective, my current blend is 1 oz of Appleton 12, 1/2 oz of a white Agricole, 1/2 oz of an 8 year old Haitian, and a splash of Coruba dark. I am happy with that but am ALWAYS looking to experiment within a reasonable budget (however unreasonable my rum budget might actually be 😂)