Capn Jimbo's Rum Project Forum

[Capn Jimbo]

So much spirit, so little time...

First of all, let it be known that we shall explore whisky-as-it-relates-to-rum together. And apart. The first step - at least at this millisecond - would seem to be one of these two:

1. First, determine a beginning collection of whiskys that begin to define the four or five styles, or...

2. First, try a whisky that will (a) remind you of rum and (b) give you an incredible woody.

Since I love woodies - and so does Sue Sea - I heartily recommend the second path for the first step. That is to say the first step is number two - or - the second is the first step. Is that entirely clear?

Of course.

Having already tried the first-first step (trying to identify the different styles) I searched high and low for less expensive whiskys of the different styles (Highland, Lowland, Speyside, Islay and maybe, Cambeltown). I discovered a line of whiskies called McClelland - most around $20, all without age statements, and all clearly stating their style and geographic origin (above)

Great I thought! I also found a bottle of Bowmore Islay Legend.

It turned out this was not necessarily such a great idea. These (very) low priced whiskies - however competent and drinkable - are certainly not the better regarded examples of the genre.

Bad idea.

That being said, this is not our purpose here,which is a comparison to the better, truly pure rums.

Finally I bit the bullet and visited my local whisky dispensary and asked for his very best price on a "name" whisky of a good age, and with good reviews. He pointed me toward the single malt section and said "The Glenfiddich 15 Year is exactly what you're looking for and it's on sale now - $33. You'll love it!".

I quickly paid and left the store, thankful that I'd escaped having to pay the $60 or $80 that many single malts command. I should also add that single malts usually come in lovely and classic packaging and bottles that are guaranteed to impress any visitor to your home. The Glenfiddich 15 especially has a lovely triangular bottle. I couldn't wait to crack the foil and pour two drams - one for me, and one for a real whisky hater, my dear Sue Sea. We both were shocked.

The 15 Year was simply lovely - fruity, smooth, light, touch of peat (smoke), touch of spicy ginger, et al. Even whisky-hater Sue Sea had to admit she really liked it. And that, my friend, is saying something!

In sum, more than a fair comparison to a fine pure rum, say Sue Sea's Pusser's Blue Label or my own Mount Gay Extra Old. Best yet, you can be confident that what you'll experience is the pure product of a meticulous process.

Bottom line:

Glenfiddich 15 Year is an excellent and delicious first step in your whisky- as-it-relates-to-rum - exploration. Other choices might be a Glenlivet 12 Year (less expensive), or the Balvenie Doublewood (more expensive) but I'm gonna stick with the Glenfiddich 15 Year.

You won't be sorry...
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[Capn Jimbo]

A few more choices...

After tasting a few more single malts - most surprisingly economical - let me add a few more that experience rum drinkers might appreciate:

Cragganmore 12 Year: fragrant, lighter, complex, sophisticated
Dalmore 12 Year: fruity, orange marmalade, warm
Jon, Mark and Robbo's: "The Smooth Sweeter One" (vanillan), or "The Rich Spicy One" (orange, dried fruits, spices).

JM&R's blends are respected and economical. It's important to note that the others are single malts. All are free of rogue rum's unadmitted additives and flavoring.

Except for the Cragganmore, all of the single malts mentioned here, and in the OP were obtained in the mid-$30's. The Dalmore was on sale for $25, and the JM&R's were found in the low $20's. Trust me, these are extemely low prices for single malts, which commonly run much, much more.

[Stefan]

I like Highland Park 12 year old. It's reasonably priced in Europe and is one of the best whiskies I've tried, together with the different Glenfiddichs. For a blend I would recommend Famous Grouse.

I much prefer the milder, smoother varieties. I got Laphroig 10yo and some others like it at home but it's not really my cup of tea. I am not a "real" whisky drinker though, always preferred cognac, but sometimes a whisky can be nice. So take my recommendations for what they are, I'm just a happy amateur!

[bearmark]

A (very generous) friend at work gave me The Whisky Advent Calendar from Master of Malt. I'm new to the world of malt whisky, so this will be my crash course into the different regions (Highland, Speyside, Islay, etc.). This collection includes some blends, international whiskys and a few grain whiskys (including one bourbon). On the 24th, the dram of the day is a 50 Year Old Single Malt! If you're interested in following my tastings, then you can do so here.
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Mark Hébert
Rum References: El Dorado 15 (Demeraran), Matusalem 18 (Cuban), R.L. Seale 10 (Barbadian), The Scarlet Ibis (Trinidadian), Appleton Extra (Jamaican), Barbancourt 5-Star (Agricole)

[sailor22]

If you should fancy trying some Bourbon and you are typically a Rum drinker in love with "smooth and sweet" consider these.

Here is a tip - sip it. Smaller sips to start than Rum and hold your breath during the first few sips. It will acclimate your palate and let you taste the flavors rather than be intimidated by any heat.

Even Rums that people here describe as major league big and bold (Pussers, Smith and Cross) are middle of the roaders compared to a good Bourbon.

These are inexpensive easy drinkers, soft, sweet and more complex than most Rums, have fun.
Weller 12yr.
Elmer T. Lee
Basil Hayden
Corner Creek
J.W. Dant

[Dai]

[sailor22]

None of those have much in common with Rum. Several are poured through a column of sugar maple charcoal to add sweetness and supposedly smoothness.

I noticed the Rums you list as favorites are light on entry and of the list you provided Woodford might be the lightest entry but also some pot still notes.

You will probably find some Makers Mark at most airport bars and even in some duty free. It's soft and sweet and should be very approachable if you start with very small sips.

There are others to be sure, but the primary flavor that Bourbon shares with Rum is vanilla. It will be much subtler in the Bourbon because it all comes from the barrel. In fact most the used barrels sold to Rum producers are almost depleted of their Vanillin flavors which begs the question where all that over the top vanilla comes from in so many Rums.

[Dai]

[sailor22]

Makers is owned by Jim Beam, I'm not sure how much control Beam exercises over production.

It's a good bet Beam is owned one of the big internationals. Aside from craft distillers and Heaven Hill which is still privately owned the megainternatspirits companies own most of the distilleries. Often the production isn't modified much by them. Marketing and distribution are their forte's.