Is your favorite rum a rum?

Stephan: I Googled "The Rum Barrel" and way too many results came up. I tried a few and still no link to the article that you mentioned. A link would greatly help! Granted, many of those rums below 75 proof are not true rums, but quite a few are tasty and would appeal to an even broader audience. So, I have quite a few of these flavored and spiced rums rated along with lots of coconut rums because that flavor is the very essence of the Caribbean. Because of all of the additives in those rums, I have backed off from most of them. Rarely would I review any more of them in the future, as I have already reviewed enough so that viewers can judge whether or not to spend money on certain ones.

Paul, If you just press the “discuss” button and scroll almost to the bottom you find some links under the heading ”Latest Articles” and amongst those you will find it.

Stefan: I finally found the article under a blog. The funny thing is that when the bartender asks which rum his patron likes, he mentions Kraken, which is more than 75 proof. But aha! Since it has additives, it no longer qualifies as a rum according to the EU definition, which I strongly disagree with. I personally hate the stuff called Kraken. Sailor Jerry also makes spiced rum that is more than 75 proof. From the island of St Kitts, the line of Brinley Gold Shipwreck flavored rums are mostly 75 proof. Why? Presumably to satisfy the crazy EU definition. It is really quite a challenge to find the really good spiced or flavored rums. About one third of what I have rated on this sight fall into this category. Only five of them got my rating higher than a 6, and all five were spiced. This is only a 2% chance of finding a good one! I went through lots of money and agony to find this out and hopefully saved others the same troubles. Barbados is known for having rums with no added sugar. However, Blue Chair Bay rums come from that island and most of them are flavored. How on earth do they get away with it is beyond me. Their coconut rum is the only one that I found acceptable. As for the line of Malibu rums claiming to come from Barbados, they ship them up to Canada for flavors to be added. Sneaky!

Stefan: Taking into account the 13 most popular rums on this site, only three would meet the strict EU definition of true rum. They are Havana Club 7 Year, Mount Gay XO, and Bacardi Superior. Sorry, but that last one is vodka disguised as rum, so that alone blows the EU definition out of the water.

The EU definition is probably a little bit too strict, cause it’s disqualifies lots of Spanish styled rum when just accepting 20gr sugar/L. I think “The Rum Barrel” has some good points when he for example compares Whisky and the Whisky based liqueur Drambuie with how we look upon rum. Nobody calls Drambuie, Whisky! I also think that it’s all about were to draw the line. How much sugar/L can it contain still be called rum? Zero, 20, 40, 60, 80 or 100 gr/L. I really don’t know, but I know that I dislike most sugar bombs. Cuban regulations for example says 15gr/L if I remember right (Correct me if I’m wrong), which is even stricter than the EU. How low ABV can it have and still be called a rum? 50, 60, 70 or 75 Proof? In my opinion at least 70 Proof if not 75. Cuban regulations for example says 75 Proof same as the EU. There’s lot of rum based drinks, which I prefer to call them, that just are 50 Proof.

Stefan: I am responding at half time during a really great NFL game. Yes, no one that I know calls Drambuie a whiskey, I came up with my own means of classification based upon added sugar. which so happens to almost agree with recommendations from Cuba and the EU. From 0-9 gpl of added sugar is for Dry rums. Semi-Dry has 10-19 gpl of added sugar. Beyond that amount, I rarely buy. Sweet rums have 20-29 gpl of added sugar. Sugar Bombs have 30-49 gpl of added sugar. Anything at 50 gpl or more of added sugar is considered Flavored. I had to come up with this for two reasons. First, added sugar does a number on my internal plumbing. Second, added sugars cause the rum to lose their flavors at more than a month in the bottle.

Right now it’s just you and me Paul who discuss this, which is not just, as we say in Sweden, but it would be interesting to hear what the rest of all discussion willing members think about it. So far is my thoughts that I won’t hesitate if Andy disqualify flavored rum and rum based liquors, over 50gpl added sugar and that are below 75 Proof, from this great site.

Stefan: It is truly amazing during this pandemic that the number of discussions on this site have far exceeded the number of new reviews for rum. At 336 reviews, it is VERY hard for me to find new rums that are worth the gamble and can be found within acceptable driving distance. The crazy alcohol laws for each state in the USA are to be blamed as leftovers from Prohibition circa 1920.

This means that the most Riise products would be disqualified. Some people love this sugar bombs. The most of us know what Riiese is. I would not disqualify them, it would be enough to classify them as rum based spirits. RUM %ABV -> Measurement/Reading Sugar g/L A.H.Riise Centennial Celebration 45% -> 76g/L A.H.Riise Non-Plus Ultra Very Rare Rum 42% -> 82g/L A.H.Riise Royal Danish Navy Rom 40% -> 66g/L A.H.Riise Royal Danish Navy Rom 55 -> 96g/L A.H.Riise XO Port Cask Finish 45% -> 48g/L

Paul, I understand, I have similar problems but because of other reasons. I’m quite done with the Spanish style, I now know what I like respectively dislike. About the English style there are still some to explore and the same goes for Agricole. Right now I’ve done 163 reviews and I have a hard time seeing that I will pass 250 tests, but you never know. Inside the EU is almost everything available, on internet shops, if you are prepared to pay the price, but some problems have occurred because of Brexit cause some, especially English styled rum are only available in Britain. I have now joined the Rum Ratings Club and that will mean that I will test some rum that I would never have bought.

Vomi, Thanks for your input! I’m not hostile against sugerbombs as long as we account them for what they really are, which you suggest in your input. In this case they are all well over 75 Proof. But I must say that the gpl is very high and some of them touches the value of liqueur. I can also appreciate quite or very sweet rum if the ABV is over 100 Proof, for example Malecon Rare Proof. I think that the sweetness must be balanced with a high ABV.

When it comes to rhum agricoles, no one ever seems to think about those having added sugar. However Clement Creole Shrubb falls into this class and is most certainly a repeat purchase due to it being a great ingredient for Mai Tai's. Clement also makes a coconut rhum, albeit quite forgettable.

That’s correct Paul, most of the Agricole brands are making at least shrubbs. One of my favorite brands, Reimonenq, have seven different flavored rhums at between 34 - 50 Proof in its range right now, and two of them are reviewed here.

Reimonenq don’t call it Rhum, they call it Punch or Liquor

Summing things up, there exist two kinds of rum enthusiasts: Dry rum fans. They are typically more experienced (tasted more rums). They like pure rum with no additives and no sugar. Example of rum they like: foursquare. Sweeter rum fans. The people who are responsible for high ratings of DRE. Typically they are rum beginners and don't know or don't care if sugar was added in the production process. Example of rum they like: diplomatico. It's enough to read the reviews. Sweet guys will call foursquare "burbon" and dry guys will call diplomatico "liquor". For me it's pointless to proove that the spirits you drink is a "real rum" and the others are not worth being called this noble name. Sometimes I feel this only aims to make people ashamed that they like something different. It wouldn't be a problem for me if the name "rum" contained broad range of sugar cane based spirits. We all have access to the hydrometer tests and reviews, based on which we can make our decisions. Especially the experienced drinkers shouldn't feel endangered. If something is called rum but you will not like it, you probably already know this from the reviews of people who have similar preferences to you. I think one improvement should be implemented: encouraging (forcing?) the rum companies to provide more detailed and transparent information about their product.

Garganos system has a classification for rums like diplomatico. Everything that contains additives is called modern rum. Still rum but not pure or traditional rum. The rest could be called rum based spirits. In Germany there are also some enthusiasts who only drink cask strength. They don't want dilution, additives and they only accept blends from the same distillery. They want the pure stuff, often from a pot still distillation. If we would ask this guys what should be called rum, I think only 10% of the market would be left. I would improve the classification system and allow known or measured additives to be added. The community would collect all the information and we would know everything even without the manufacturer.

Hello guys! Glad to see my article started a discussion here. My stance is that spiced rum and rum categories should be seen as separate, as they don't represent each other, then we can start talking about the 'just' sweetened ones. Not to mention there are brands that have additives besides sugar in them and they still have simply "rum" on the label (most often with "premium" tagging along as well) when they should clearly mention that they are flavoured. I am a purist, but I'm also a bartender and I know sweet sells, and sweet rum has its place, but it should be stated clear on the label that it is so.

I do not judge anyone because he or she likes sweetened rum. I think it is completely normal that we think differently and I believe in everyones freedom and right to drink whatever they like. I started this discussion because I thought that "The Rum Barrel" article was interesting, based on the EU definition of rum. What I personally find a little difficult to accept is that rum-based liqueur and other ready-mixed rum-based drinks or spirits are called rum, especially when they have an ABV below 70 Proof. Not all distilleries call them that either, ReimonenQ for example calls them "Punchs" or "Liquers".

Great topic Stefan and well put kudzey. I agree. Transparent marketing is the way forward.

Reading the opening post.....I actually think rum should be like whisky and have a minimum bottling strength of 40%

I think that my native USA is to be blamed for low proof drinks that are called rums. I know of at least one restaurant and bar that has most of the flavored Cruzan rums in stock. This is for making the bartender's job of mixing tropical drinks much easier. These drinks also appeal to women. I had looked at the list of ingredients on many of these drinks and told myself no way. Then doing a WTF and ordering one of them, it was like "Wow, this is damn tasty", but with almost no buzz. This is done intentionally by the bar to avoid a possible DWI from the patron afterwards. But for any bar having most of the flavored rums from Bacardi or Captain Morgan, I stay the hell away from. Yes, there is a big difference between true rums and flavored rums, but both are still rums.

Not necessarily Paul Here in the UK, retailers like low strength too, given that Duty is £28.74 per litre of alcohol. Duty on a 37.5% 70cl bottle is £7.544 and then add 20% VAT (sales tax) = £9.05 Duty on a 40.0% 70cl bottle is £8.047 and then add 20% VAT (sales tax) = £9.66 Duty on a 46.0% 70cl bottle is £9.254 and then add 20% VAT (sales tax) = £11.11 When they are trying to meet price points and appeal to buyers, lower strength for them is best. Classic one here in UK is Gordon's Gin at 37.5% and it's really not very nice. Same happened to Pimms, which is now at 25%. At one stage it was 31.4% (not sure if at other strengths as well). And then you have the appeal. As you mention a lower strength spirit can appeal. I did a bottling once of a whisky, that was supposed to be at 46%. It went cloudy which really shouldn't have happened. Had it tested, and the bottler had done it at 38.6% which is illegal. Customs impounded it, we sued the bottler. Anyway, the client who we bottled it for loved it - it was very easy to drink. I sometimes worry about myself though. I will sip on a rum at 40-46% and think how smooth and easy it is. I then glance at a friend who is doing the same to see them gasping for air as it burns them.

Charles: Thanks for clarifying things up for me and glad to hear that the USA's drinking preferences are not alone to blame. I have never been to Europe, so I would have never known. My experience with European cultures was strictly through cruising among most of the Caribbean islands. That was British, Spanish, French, Dutch, and a wee bit Danish.

Then there's another thing to take into account, from the producers side of things - and apologies in advance if it is teaching you to suck eggs. It may interest others who don't know about production. I should say that EU law also is applicable for us here in UK, and I wouldn't be surprised if it was the same in USA and elsewhere. The minimum strength a rum can be is 37.5% - beneath that it is a liqueur. Gin too has a min of 37.5%. As mentioned, Scotch is 40% Anyway.... If I can use a single barrel as an example, it's then easy extrapolate over much larger amounts. If you barrel has, say, 250 LOA (litres of alcohol) in it (spirits are talked about in LOA rather than bulk litres, unless when shipping ISO tanks etc about) @ 46.0% you get 776 bottles (70cl) @ 40.0% you get 893 bottles @ 37.5% you get 952 bottles I throw in 46% because that's a connoisseur's strength, if you know what I mean. Actually in whisky, it is the minimum strength you bottle at if you aren't going to chill-filter to stabilise the fats, unless the cask strength is beneath that already. Not sure if it is the same in rum though. Anyway, from your 250 LOA the big question then, is do producers pass on the "saving" that they have made by producing 60 extra bottles, or do they keep it, or a bit of both. I guess that comes down to where they are in the market and where your main outlets are. If you are selling mainly through supermarkets, discount stores etc etc then 37.5% is going to be OK for you and the average consumer. Quantity over quality. Of course the likes of Bacardi 151 cannot be considered to be quality over quantity!!!! It annoys me intensely if a producer drops the strength but keeps the price the same, though I guess most people don't really care. Again, apologies if teaching you to suck eggs.

Charles: Pickled quail eggs are delicious and it keeps the numbers down for those birds.