Trying to get El Dorado 15 close to Pusser's by adding Smith and Cross.
30 ml ED15
1 ml increments of S&C, 5 ml in total
Compared against...
30 ml Pusser's 75% diluted to approx 42% with fresh distilled water.
Results; Main objective - success of sorts
On pouring these rums I had the feeling that this experiment wouldn't work as the age on the ED has altered the profile so much that at the core it was too different from relatively young rum of Pusser's. I added 1 ml of the Smith & Cross and although the resulting taste was fantastic it was by no means similar to Pusser's
The ED is honeyed and has a consistency that the Pusser's doesn't. The deeper aromas of the ED/SC were in opposition to the comparatively lighter and more noticeably estery Pusser's. The taste of the ED/SC is amazingly complex and recommend that if any one gets the chance they should give this a try, it is plainly delicious.
This remained so until the 4 ml of S&C mark and then at that point the ED changes, it is still more complex than the Pusser's.. It is however starting to resemble the Pusser's a little bit. It is now apparent that no matter how much S&C I add the ED is too different at the core to match the Pusser's. The age on the ED and that fig on the nose/banana on the tongue that is far more prominent than the Pusser's (Pusser's doesn't have fig at all).
Findings
It is dawning on me now that I should of created a third mix of S&C with small amounts of ED15 being added. I'll do this tomorrow. So in conclusion my objective based on a poor assumption was not realised. I could not really get close enough to the Pusser's profile by merely adding S&C to claim success. There are similarities but not enough of them.
However; YUM!! Try it, trust me.
In juxtaposition Pusser's with merely 1 ml of S&C is over run. It ruins the profile and the S&C dominates. Perhaps a half ml would of been a better start point.
Cheers.
