Whelp, it’s been a rather eventful week. I have COVID, am not currently working as a result, and NaNoWriMo starts tomorrow. In my blog post regarding the first time work shut down, I likened the experience to the world turning upside down. The second time around feels all too similar. At least my town as a measure in place to vote.
Also, VOTE.
Public service announcements and updates mostly out of the way, I am happy to report that I am fairly asymptomatic as far as my infection goes. I was tested out of caution and can still say the only thing I feel is a minor sore throat. What I’m happiest about is that I still can taste and smell. Anosmia is my anxiety’s focus since I tested positive. Almost hourly confirmations that I can still smell via scented candle tests are a poor, but effective, manifestation of this.
Seeing as I can still taste and smell, and that I’m not expected to work for at least two weeks, the silver lining, apart from being able to devote a lot of time to NaNo (a LOT of time), is that I can certainly continue the blog series about all the liquor I’ve squirreled away in my apartment. It’s now a precious survival resource, making this inventory and quality evaluation even more important!
This week’s focus is rum. Not, honestly, I don’t actually drink a lot of rum in my day-to-day, certainly not in comparison to whiskey or gin. But I have a lot of rum, and do adore (and am apparently rather proficient at making) a good daiquiri. There are a few I got to help with my work, and a few that I do enjoy sipping. This series allows me to rediscover some bottles I even forgot I had, and I am glad for that!
No pirate jokes allowed.
Drink responsibly.
· Havana Club Anejo Blanco-
o What is it? This is a Puerto Rican Rum that claims to be “Forever Cuban.” From what I could find, it’s distilled, aged for a year in barrels, blended, and then rested for another two months before filtering and bottling.
o Why do I have it? So, full disclosure, this was the first bottle of rum I ever intentionally bought. As in read around, went into a liquor store (back when I was in North Carolina), and bought.
o What is it like? What’s amazing, maybe a little disconcerting, is how clean this rum is. The nose and palate are both mild, showing faint aromas of vanilla, coconut, and a little floral. Noticeable smell of ethanol. The palate itself is light, with a slight burn, and adds to the nose with a whisper of grassiness. Overall, it’s simple, quick, and not complex.
o What do I use it for? But for that reason, it’s actually a decent mixing rum, adding the impression of its presence without being overpowering. I keep it around for daiquiris, and if any guests want it with coke.
· Mount Gay Silver
o What is it? Barbados rum! A mix of pot and column distillation from molasses aged at least 2 years.
o Why do I have it? I originally bought this for work. It was the rum they were using when I joined, and I figured that I should play with it. this was the rum, however, for which I earned a little reputation for making a great daiquiri. Even as it’s become a tad hard to find in my area, I try to keep a bottle of it on hand as my “house rum,” at least a house white rum.
o What is it like? Citrusy, in a word. The nose is still remarkably minimal, with a little lime and even some white pepper. But the light palate is brighter, showing more lime, a nice sweetness, a little coconut, and some pepperiness.
o What do I use it for? Daiquiris, plain and simple but delicious.
· Rhum Barbancourt White
o What is it? A Haitian rhum, distilled from sugarcane juice instead of molasses, and aged for four years. I think it’s twice distilled?
o Why do I have it? Bought it for work. That’s it.
o What’s it like? I may have bought this for work, but I’m keeping it. The nose is explosive! Ripe banana, sweet cream, noticeable grassiness, a little caramel and vanilla. It’s real pretty. On the palate there’s a pleasant sweetness backing up more of that grassy profile. Some bruised banana, pepper, and a layer of coconut. I quite like this.
o What do I use it for? Honestly, I sip this neat or with a little ice and lime. Sometimes, if I want to feel special, I will make a daiquiri with it. (I really like daiquiris… okay…)
· Clement Canne Bleue
o What is it? Rhum Agricole, distilled from the juice of a select sugarcane varietal for maximum effect.
o Why do I have it? Finally not a daiquiri. A Ti’ Punch has been one of my go-to drinks this summer, and I wanted the fullest experience possible. Enter Canne Bleue.
o What’s it like? Funky, and cool. You could really smell this across the room. The grassy herbalness makes itself known right away, before fading into a sweet, bruised banana note with plenty of just full sugarcane-ness (I have chewed bamboo before) and faint citrus. The palate is oily, and carries more of that charming funk. Some sweetness, some citrus, but otherwise cool savory flavors. Spicey, peppery, grassy finish with a pleasing burn that ends dry and clean.
o What do I use it for? Sipping, in fabulous Ti’ Punches, and it’s also really fun to share this with friends and get them outside of their comfort zones. There’s flavors and experiences in this bottle that definitely let people know that there’s more out there in the drinking world than they think.
· Clement Barrel Select
o What is it? Aged Rhum Agricole, done in toasted oak barrels for an age I couldn’t quite pin down? It’s a blend of a few different rhums and that may have something to do with it.
o Why do I have it? Is it bad if I don’t remember? I bought this before the Canne Bleue for reasons I just don’t recall. Like I said, I’m not normally a r(h)um (can I do that, like with whisk(e)y?) guy. But it’s here.
o What’s it like? On the nose, almost a little bourbon-y. A lot of wood, some of that familiar grassiness but it’s tempered. The palate is light, some pepper and mint, noticeable wood, and a prickly finish.
o What do I use it for? Sometimes I mix it. The bottle looks nice.
· Bully Boy Boston Rum
o What is it? #drinklocal! Bully Boy Distillery in Boston rightly believes they should produce a rum given New England’s history. Distilled from molasses, aged in whiskey barrels, and including a little more of the “heads,” for a more complex sip.
o Why do I have it? Originally bought for work, now kept on hand as one of my home rums.
o What is it like? Pretty nose! Wood character, plenty of tropical fruits, caramel, and almost a kind of toasted marshmallow character. Medium feeling palate, with nice flavors of coconut, fruit, and wood spice. There’s a healthy sweetness tying everything together, too. It feels complete.
o What do I use it for? It’s a nice aged rum, okay to sip on, fun to swap into rum-riffs on whiskey drinks, too.
· Papa’s Pilar
o What is it? A blended dark rum produced by Hemingway Rum Company.
o Why do I have it? It’s something Hemingway themed. It’s sitting next to my bottle of Dorothy Parker gin. Alright? Alright.
o What’s it like? Honesty… tasty. That’s the best word for it. The nose is all vanilla, bananas foster, some wood spice. The palate is sweet, certainly, but not sickly. Notes of cola spice, fruit, vanilla. Not complex, but enjoyable.
o What do I use it for? It looks nice on my shelf of inspiration. Tasty to sip.
· Kaniche XO
o What is it? A blended Barbados rum from Maison Ferrand, also known for cognac and the Plantation line of rums. Aged first in ex-bourbon casks and then finished 18 months in ex-cognac casks. I do know there’s 24 grams of sugar per liter in here, as well.
o Why do I have it? I did some digging, wanted something to sip on and not break the bank. I shop at Total Wine. That’s about it.
o What’s it like? The nose is powerful! Caramel candy, butter, coconut, brown sugar, nutmeg, vanilla, some tropical notes. The palate is, oh boy, sweet and rich. Very caramel, sort of tropical. Sugary, almost cloying.
o What do I use it for? I like this with dessert, or as dessert.