Capn Jimbo's Rum Project Forum

Just a few days ago, they announced their work with Ron Jeremy has been canceled, because of the accusations against him. Suddenly, the dirty image is a bit too dirty for business.

The rum is now called "Hell or High Water Rum".

Just in case you don't want to use a spreadsheet tool, I created an online calculator from Johnny's data and calculation methods, including on-the-fly temperature correction if required. You can find it here, hosted by a good friend of mine, who also provides the largest compilation of sugar measure...

John Glaser is quite the mad scientist and often non-traditional in his approach. However his heart/taste is in a good place and he seems to do things in the "right" way… Ah, but the Scottish Whisky Association thinks otherwise... too much information on his products! The one good thing a...

"an ebay uk seller who sells cheap 10% increment hydros all the way up to 80%" Yeah, I'd also be interested in this seller. In Germany, the best I can get is a 30-60 hydro; the finer ones are either horrendously expensive, or have to be imported from China (which I did, and the hydros were...

There's a German article (sadly only behind a Paywall) in the German magazine "Mixology" on Flor de Caña and its production practices. The gist of the story: Flor de Caña produces its rum under horrible conditions, including the heavy usage of pesticides that cause sickness in the local wo...

"but if you think about it for a minute it makes no less sense than adultering rum after the fact. If bananna esther in the rum came from a dunder pit because there was fruit in it that would be more "natural" than flavoring added later on" Actually, I see a difference if you add...

Split Topic, continues... "The dunder was then added to new fermentations of molasses for the purpose of achieving amazingly complex results." How do I have to visualize this? I mean, is there some master distiller going to the dunder dumping grounds and fetching a beaker of dunder to add...

"But back to Pusser's Blue at 40%: this is the one to buy for purity and historical authenticity."

Then I'll look out for that one, and give Pusser's a chance. The bargain one was the 54.5% one, which I'll skip despite the good price. Thanks for the hint!

I just saw a bargain for a bottle of Pusser's Blue. I also remembered that you guys praised it somehow. Of course, nowadays, I don't buy rum without first having a look at the "master list", and found Pusser's Blue to contain 20g/L sugar. Looking at the Pusser's homepage, I find this: &quo...

The producer of fantastic cocktail bitters, "The Bitter Truth", created in cooperation with Havana Club a small series of so-called "Essences of Cuba", which are small bottles of non-bitter aromatic infusions, to be used as additive to rum, especially for Havana Club's 7 years ol...

I've polished the Google translation of my blog article and posted an English version on my blog.

https://schlimmerdurst.wordpress.com/20 ... h-version/

Enjoy!

My comments at Amazon.de on the addition of sugar to Plantation XO has shown me that there'll always be people who don't care. The latest reply I got was: " 4 pieces of lump sugar per bottle? That's not so bad. I'm drinking only 2cl or 4cl, so where's the drama? " And the best part, by a s...

Ah! The small, nice, loveable familiy business of Zacapa. With a smiiling chubby latina at the forefront, doing things in a traditional way for centuries, aging their spirit for 23 years under close supervision. The weaver girls in their traditional outfits, the handground sugar cane, the small idyl...

Are there measurements which show the saccharose/fructose ratio BEFORE the reduction in sugar of Zacapa?



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Capn's Log: Cyril? Any idea?

"My last bottle ended up as a pint of rum and cola mixer" I'm not that far yet to chuck my bottle of Zacapa 23 out as quickly as possible. I also use it as a mixer now (when I bought it, and wasn't in the know, I coveted it as sipper), but for cocktails which need a "sweet kick" ...