I will say goodbye to my cold with this blend from Velier.
This is a blend of carribean rums :
- Caroni 20+ years old
- Guyana 15+ years old (Demerara it seems)
- Jamaican 12+ years old (Hampden it seems)
The stated weighted average is 17.42 years.
Velier Royal Navy (57.18%, Blend, Very Old Rum, 2017)
Nose : The first nosing is punchy. It's very aromatic. Ripe bananas, rubber, tar, diesel oil, leather. With aeration, some dried fruits : dates, raisins.
Mouth : Heavy attack on dried fruits and oak. Second tasting is more sweet and smooth with aromas from the nose. Some olive and briny notes too. The only rum I could recognize here is the Caroni with some tarry/diesel notes. Never tasted Demerara & Hampden). With water, no real change, just tame the beast.
Finish : Long, drying, peppery & slightly salty.
Can't really determine all the layers and components in this one as I'm not a rum drinker. But I can say I enjoyed it a lot.
When you get your hands on gorgeous rum barrels from the Caribbean, you better fill it with something divine! We decided to brew and age for a year a Porter in these far traveled barrels. The beautiful tannins of the oak and rum seeped into the beer and resulted in a luscious, round, dynamic and captivating porter. Super limited draft and bottle...make sure you get your share!
LUSCA IS BACK!
Lusca, a Caribbean Sea Monster, resides in the depths of limestone sink holes. Dive in too deep and this half shark, half octopus will suck you down into her cavern and spit you out to sea. Howard and John grew up drinking Spiced Rum, so you could say this is their Dark Origins.
Flavor Notes: Dark notes of tobacco, smoke, leather and vanilla. Balanced with blood orange, spices and cane sugar. Not syrupy, so the spices shine through, allowing it to drink like a digestif.
Signature Cocktails : Dark & Stormy!
#spicedrumishere#rumishere#luscamonster#longtuckyspirits#carribeanrum#350Terry#owndowntownlongmont#drinklocal Special thanks to local artists @stevaker and @lindseylandllc for the great collaboration on this one as well!
33) Wray & Nephew, White, Overproof Rum, Jamaica. Combination of both pot and column distillations of a 30 hour fermentation of sugarcane molasses wash and proprietary house yeast.
N- Hmmm, unsweetened Aloe Vera, weird isn't it? Grassy plant extract with solvent floral. Pungently raw with spicy camphor, some exhaust. Get more waxy and drawn out more nutmeg with water, remains stiff and fiery. Would be great if it is less 'industrial'. (19/25)
P- Punchy lemon peel sourish burnt caramel, antiseptic, extra spicy mouthwash. Sulphur raw cocoa. Albeit burn like hell, the tantalizing solid citrus notes are addictive. Cut the zest down to 55%-ish with water or ice are recommended, just made it slightly buttery and rounder. (19/25)
F- Long, saving grace with juicy lemon and pomerol peel with leafy tobacco scents. Sweet orange come thru after dilution. (21/25)
Balanced:- A blazing 63% moonshine that need to drink with care. Rough with some hidden quality. (19/25)
Weighted Rate:- 78pt
Output for the day: LOTS of Rum Loaves (here they are soaking up all that Caribbean Rum🥃!) & LOADS of Sticky Cinnamon Buns with Arla Cream Cheese Frosting 😋Compared to other Christmases where I made purely French Macarons & Cookies for gifts, my variegated Christmas Offerings for Petite Patisserie this year makes it more challenging to accomplish time-wise but I'm happy that there's one for everyone ! 🌲❤️🌟 TONS of Ensaimadas for tomorrow! 2 more days and the Petite Patisserie kitchen can finally put away their oven mitts for the year! ❤️🌲🌟 #petitepatisserie#cinnamonrolls#rumcake#carribeanrum#arla
Our cranberry madeleines took a little swim in an orange and rum drizzle yesterday, soooo... yup...that is why there is one missing...well, two missing...ok they are all missing now 😏 #weregretnothing
Shout out to @thistleandlaceshop for our little parcel of prettiness from from across the pond, check out this amazing account for all your cake topper needs and some beautiful handmade designs.
& to @old.grog.rum for their tasty tipples as per, if some of it makes its way into your hot chocolate then so be it! 😉
Making the most of this rainy weather to test out a few new cocktail recipes courtesy of the new Angostura range. Here is the Angostura Old Fashioned:
Instructions: Over ice stir together 2 ounces of Angostura Caribbean rum, 3/4 ounce Amaro di Angostura, 1/4 ounce of simple syrup , and two dashes of Angostura orange bitters.
Stir until very well-chilled and enjoy.