Still... funny commercials!
Showing posts with label rum. Show all posts
Showing posts with label rum. Show all posts
Monday, October 26, 2009
Saturday, September 19, 2009
International Talk Like a Pirate Day
Ahoy! Don’t ferget ye landlubbers that today be “International Talk Like a Pirate Day.” So belay that clacker n' secure ye blunt, ye lily livered sprogs. Time to git all ship shape and bristol fashion, fer we throw sheet towar’ the horizon t’ join other gentlemen of fortune in the sweet trade for the day.
How says ye?
To celebrating this good day I plan to heave canvas and haul wind t' Saxonburg fer a musket festival. I'll be meet'n me matey thar fer a Clap of Thunder. It will be full of sea rats n' marauders alike, n' we'll be free to plunder their stash of rum. The grog will flow till we be loaded to the Gunwhales and lay down among the dead men, or fall in with a lady of expansive sensibility.
If it be grog ye be after then might I suggest this preparation. "the proportion of a quart of water to every half pint of rum". This fer a real kill-devil. Not the candy ye ladies drink whilst floating about in your jollyboat.
Nay, this be fer a real rum, to be drunk by men. The stuff that's used to scrub the barnicles and scum from me ship's bottom. Once you've spliced the mainbrace, be sure to pillage yer guts out in every port ye make land. Kill the women and rape the livestock, but be sure to return with some swag, and perhaps some booty, fer ye captain,
lest he force ye to kiss the gunner's daughter.Fair winds to ye corsairs!
Arrgh!
Friday, July 31, 2009
This Day in Booze: Black Tot Day
Today is indeed a sad day. It is a dark and dismal, black day. A day that ended a tradition dating back almost 300 years. On July 31st, 1970, the British Royal Navy stopped issuing daily rum rations to it's sailors.
Rum and the Navy go back over 350 years to the mid 1600s. Rum was a harsh, foul, disgusting beverage that only the poorest of man or slaves would drink. But as settlements began to take hold in the Caribbean and the Colonies, sugar production was on the rise. Alcohol on sailing vessels was a necessity. It helped the sailors stay hydrated and provided much needed nutrients. Most importantly, it was sterile. Beer was the seaman's best friend for many years. However, rum was much cheaper than beer, and by 1731 it was officially adopted by the British Navy. It was as common on their ships as beer and brandy. Half a pint of rum was treated as equivalent to the sailor's daily ration of 1 gallon of beer (beer was pretty week back then). Unfortunately, as rum grew in popularity with the Navy, so did drunkenness, disorderly conduct, and good old fashion tom-foolery.
One particular sailor, Admiral Edward Vernon (the same Edward Vernon that Mount Vernon is named after), saw the benefits of rum, but realized it needed taming. In 1740 he issued an order to his sailors that the daily rum rations should be diluted with water. The mixture was "the proportion of a quart of water to every half pint of rum", and it served two purposes. It diluted the rum so that the sailors could take it in at a slower pace and not get plastered. It also helped to disinfect the ship's water supply and make it taste and smell much better. Rations were doled out twice a day, however the sailors could trade up one of their rations for limes and sugar to make what they had more palatable (explains the term 'Limeys' given to British Sailors). His men called the new drink "grog" supposedly after the Admiral's nickname "Old Grog", attributed to the grogram coat he would always wear.
Due to the daily dose of vitamin C, Admiral Edward Vernon's sailors were healthier than the rest of the fleet, something that would not be fully understood until 1747, when James Lind proved that citrus fruit supplemented into the sailors diet could treat and prevent scurvy. The rest of the Royal Navy followed suit, and by 1756 Navy Rum was codified into the Admiralty's naval code.
Over the next 200 years, the world changed, and so did the rum rations. Thanks to the global Temperance Movement, the daily grog allotment was cut in half in 1823, and in half once more in 1850. By 1950 only about one-third of Royal Navy's sailors opted for their daily rations of grog. As the computer age dawned, new technology began being incorporated into everyone's daily lives. One such piece of technology spelled the end for Navy Rum. The British Navy did a study and subjected the sailors to random breathalyzer tests. When the results came back they realized that, at any given moment, half their naval force was legally drunk.
So in 1970, aboard the HMS Fife at 11:00AM, July 31st, the last "tot" of rum rations was doled out to the men, putting an end to a tradition older than the country we call home.
But fret not my children. Wipe away those tears of sorry and replace them with tears of joy, for Navy Rum is back. In 1979, one Charles Tobias obtained the rights to the recipe and began producing Navy Rum once more.
The product is called Pusser's Navy Rum, and you can find in on the shelf of any liquor store that's worth it's salt. I picked up a bottle about 4-5 months ago and you can read all about its history and what it tastes like in some of my past posts. I will tell you that the Royal Navy never actually distilled their own rum. The recipe is actually the blending of 5 different West Indian rums (three lighter rums and two dark rums). I definitely recommend trying it. It tastes like no other rum I've ever had, and I've had A LOT of rums. Plus part of the proceeds go to the Royal Navy Sailor's Fund. I for one will be taking a tot of Pusser's this evening to honor one of the greatest miltary traditions of all times.
UPSPIRITS!!!
Rum and the Navy go back over 350 years to the mid 1600s. Rum was a harsh, foul, disgusting beverage that only the poorest of man or slaves would drink. But as settlements began to take hold in the Caribbean and the Colonies, sugar production was on the rise. Alcohol on sailing vessels was a necessity. It helped the sailors stay hydrated and provided much needed nutrients. Most importantly, it was sterile. Beer was the seaman's best friend for many years. However, rum was much cheaper than beer, and by 1731 it was officially adopted by the British Navy. It was as common on their ships as beer and brandy. Half a pint of rum was treated as equivalent to the sailor's daily ration of 1 gallon of beer (beer was pretty week back then). Unfortunately, as rum grew in popularity with the Navy, so did drunkenness, disorderly conduct, and good old fashion tom-foolery.
One particular sailor, Admiral Edward Vernon (the same Edward Vernon that Mount Vernon is named after), saw the benefits of rum, but realized it needed taming. In 1740 he issued an order to his sailors that the daily rum rations should be diluted with water. The mixture was "the proportion of a quart of water to every half pint of rum", and it served two purposes. It diluted the rum so that the sailors could take it in at a slower pace and not get plastered. It also helped to disinfect the ship's water supply and make it taste and smell much better. Rations were doled out twice a day, however the sailors could trade up one of their rations for limes and sugar to make what they had more palatable (explains the term 'Limeys' given to British Sailors). His men called the new drink "grog" supposedly after the Admiral's nickname "Old Grog", attributed to the grogram coat he would always wear.Due to the daily dose of vitamin C, Admiral Edward Vernon's sailors were healthier than the rest of the fleet, something that would not be fully understood until 1747, when James Lind proved that citrus fruit supplemented into the sailors diet could treat and prevent scurvy. The rest of the Royal Navy followed suit, and by 1756 Navy Rum was codified into the Admiralty's naval code.
Over the next 200 years, the world changed, and so did the rum rations. Thanks to the global Temperance Movement, the daily grog allotment was cut in half in 1823, and in half once more in 1850. By 1950 only about one-third of Royal Navy's sailors opted for their daily rations of grog. As the computer age dawned, new technology began being incorporated into everyone's daily lives. One such piece of technology spelled the end for Navy Rum. The British Navy did a study and subjected the sailors to random breathalyzer tests. When the results came back they realized that, at any given moment, half their naval force was legally drunk.
So in 1970, aboard the HMS Fife at 11:00AM, July 31st, the last "tot" of rum rations was doled out to the men, putting an end to a tradition older than the country we call home.
But fret not my children. Wipe away those tears of sorry and replace them with tears of joy, for Navy Rum is back. In 1979, one Charles Tobias obtained the rights to the recipe and began producing Navy Rum once more.
The product is called Pusser's Navy Rum, and you can find in on the shelf of any liquor store that's worth it's salt. I picked up a bottle about 4-5 months ago and you can read all about its history and what it tastes like in some of my past posts. I will tell you that the Royal Navy never actually distilled their own rum. The recipe is actually the blending of 5 different West Indian rums (three lighter rums and two dark rums). I definitely recommend trying it. It tastes like no other rum I've ever had, and I've had A LOT of rums. Plus part of the proceeds go to the Royal Navy Sailor's Fund. I for one will be taking a tot of Pusser's this evening to honor one of the greatest miltary traditions of all times.UPSPIRITS!!!
Monday, July 20, 2009
Wednesday, March 18, 2009
Spring Training Results
B. James and I found some time this past week and took to the grueling task of having to sample and critique the booze obtained from Spring Training. It was a hard job, but we were up to the task.
Pusser's British Navy Rum is the real deal. When I think of rum of old, and how it must have tasted, this is the stuff I envision. I truly believe that this rum stays true to it's 350 year old recipe. Pusser's grabs you by the collar, throws you against the wall and says "I'm rum, god damn it!" This rum is very bold and flavorful. The blending of various different rums has given it quite a distinct taste, and I like it. It's potent, but not harsh, at a very respectable 84 proof. If I was a sailor and needed something to keep me going through those long hard months at sea, I could see how this stuff would do the trick.
Moving off the subject of sea men, for some reason my face hurts. Why? Because I've just been smacked across it by a hard ruthless cock. Fighting Cock Kentucky Straight Bourbon pulls no punches. It tasks like Wild Turkey, but is even a little more peppery. At 103 proof, the Cock burns going down your throat, from the first sip to the last sip. It takes a strong man to take the Cock more that a few times in one night, lest you begin to gag.
Ron Diaz Gran Reserve Spiced Rum is very close to what I expected. It's Captain Morgan light, with a much more palatable texture to suit the college crowd. On the very first sip, the only word that came to mind was "silky." This rum caresses your tongue. It has a pleasant aroma and a sweet taste (perhaps too sweet) with vanilla notes. The smoothness of Ron Diaz gives it a week start, but it has a warm finish. This rum pushes it's worth at $14 a bottle, but I think I'll stick with my Captain Morgan. It's the same price, and the Ron Diaz is just too sweet for my taste. Not to come off as high and mighty with my refined pallet, but this rum has one purpose only, and that is to get the college girls shit faced. * editor's note from B James: should "shit faced" be "naked"? *
Wiser's Very Old 18 Year Blended Canadian Whisky (they need to pick a shorter name) was exactly as I had hoped. It is a real nice, smooth, mellow, aged whisky. It goes down smooth, but still is alcohol through and through. There seems to be a ruminess to it, if that's a word. It has a very light rum flavor or we'll say rum essence (not to be confused with sweetness). It is possible that they may age the stuff in old rum casks. There really isn't much more that needs to be said about Wiser's 18 except that it's damn fine whisky.
If I had to pick one bottle out of the four that I am truly glad I bought, it would have to be the Pusser's. Wiser's would come in a close second, but it just didn't have quite the affect on me as the rum. I sipped it and thought "hmm, that is a damn fine whiskey." But the Pusser's was "wow! I wasn't ready for that, but I like it." It's unique bold taste stands out from any other rum I've ever tried, and the history behind the rum just add to its mystique.
Pusser's British Navy Rum is the real deal. When I think of rum of old, and how it must have tasted, this is the stuff I envision. I truly believe that this rum stays true to it's 350 year old recipe. Pusser's grabs you by the collar, throws you against the wall and says "I'm rum, god damn it!" This rum is very bold and flavorful. The blending of various different rums has given it quite a distinct taste, and I like it. It's potent, but not harsh, at a very respectable 84 proof. If I was a sailor and needed something to keep me going through those long hard months at sea, I could see how this stuff would do the trick.
Moving off the subject of sea men, for some reason my face hurts. Why? Because I've just been smacked across it by a hard ruthless cock. Fighting Cock Kentucky Straight Bourbon pulls no punches. It tasks like Wild Turkey, but is even a little more peppery. At 103 proof, the Cock burns going down your throat, from the first sip to the last sip. It takes a strong man to take the Cock more that a few times in one night, lest you begin to gag.
Ron Diaz Gran Reserve Spiced Rum is very close to what I expected. It's Captain Morgan light, with a much more palatable texture to suit the college crowd. On the very first sip, the only word that came to mind was "silky." This rum caresses your tongue. It has a pleasant aroma and a sweet taste (perhaps too sweet) with vanilla notes. The smoothness of Ron Diaz gives it a week start, but it has a warm finish. This rum pushes it's worth at $14 a bottle, but I think I'll stick with my Captain Morgan. It's the same price, and the Ron Diaz is just too sweet for my taste. Not to come off as high and mighty with my refined pallet, but this rum has one purpose only, and that is to get the college girls shit faced. * editor's note from B James: should "shit faced" be "naked"? *
Wiser's Very Old 18 Year Blended Canadian Whisky (they need to pick a shorter name) was exactly as I had hoped. It is a real nice, smooth, mellow, aged whisky. It goes down smooth, but still is alcohol through and through. There seems to be a ruminess to it, if that's a word. It has a very light rum flavor or we'll say rum essence (not to be confused with sweetness). It is possible that they may age the stuff in old rum casks. There really isn't much more that needs to be said about Wiser's 18 except that it's damn fine whisky.
If I had to pick one bottle out of the four that I am truly glad I bought, it would have to be the Pusser's. Wiser's would come in a close second, but it just didn't have quite the affect on me as the rum. I sipped it and thought "hmm, that is a damn fine whiskey." But the Pusser's was "wow! I wasn't ready for that, but I like it." It's unique bold taste stands out from any other rum I've ever tried, and the history behind the rum just add to its mystique.
Thursday, March 12, 2009
Spring Training
So I just got back from a mini vacation to escape the winter blues. The wife and I went down to Bradenton, FL for Pirates Spring Training. It was a nice extended weekend. I managed to get sunburned on the very first day. Anyways, in my previous post Sui Generis, I talked about how I like to pick up spirits unavailable in PA whenever I go out of town. Well, we ended up checking a bag on our return flight specifically for the booze we picked up, and I thought I might share with you what we got.
Fighting Cock Straight Kentucky Bourbon: This 103 proof whiskey is aged a minimum of 6 years. I am thoroughly expecting it to be anything but high class, but when you have a name like that and a crazed rooster on the bottle, it's hard not to say "oh, I gotta get me some of that."
Pusser's British Navy Rum is the original Navy Rum. The recipe was purchased from the Royal Navy by an American Entrepreneur after the Navy officially ended a long tradition of issuing daily rum rations to sailors. The back of the bottle touts a fanciful story of how the rum has been traditionally made in wooden pot stills over the past two hundred years, and how this process somehow imbues the rum with it's unique characteristics. A pleasant tail, but not exactly 100% accurate. The truth is that Pusser's doesn't distill their own rum at all. The original recipe, dating back over 350 years, is actually a blend of five other rums from various West Indian Islands; a process that today's modern Navy rum still follows. I plan to write a more in depth article about the Royal Navy's rum at a later date. I've been reading a very good book about rum's influence on the New World. It's because of this fascination that I told myself I had to buy a bottle of Pusser's if I ever came across it.
Wiser's Very Old 18 Year Blended Canadian Whisky: I am Actually quite surprised that the PLCB does not carry any of the Wiser's line. It happens to be a fairly well known and established brand. Even Thorogood refers to his good buddy Wiser in his song "I drink Alone" (and you thought he was just singing about beer). As the name implies, this is a very old Canadian whisky. It's been aged 18 years and I am looking forward to cracking this one open.
Ron Diaz Spiced Rum is a 3 year old rum out of Barbados. I didn't know a thing about this rum when I bought it. After some research, I found out that it's actually is a pretty cheap rum popular with the college crowd. I found this picture of what the bottle used to look like.
I was definitely drawn in by a very well done makeover. But it may not be just cosmetic. I also noticed that they upped the alcohol content from what used to be 60 proof to 70. But I never knock anything till I try it. I truly hope it turns out good. After all, back in the seventeenth and eighteenth centuries Barbados was where all the best rum came from. Of course back then you're basically comparing one distillery to another by who threw more dead rats into the mix to kick-start the fermentation, or how many chamber pots were emptied in to keep the slaves from steeling it. Hmm tasty.
So that's what I brought back from Florida. I will be sure to give a follow up on how things turn out once I get around to trying them all. Until then, keep on drink'n.
Fighting Cock Straight Kentucky Bourbon: This 103 proof whiskey is aged a minimum of 6 years. I am thoroughly expecting it to be anything but high class, but when you have a name like that and a crazed rooster on the bottle, it's hard not to say "oh, I gotta get me some of that."
Pusser's British Navy Rum is the original Navy Rum. The recipe was purchased from the Royal Navy by an American Entrepreneur after the Navy officially ended a long tradition of issuing daily rum rations to sailors. The back of the bottle touts a fanciful story of how the rum has been traditionally made in wooden pot stills over the past two hundred years, and how this process somehow imbues the rum with it's unique characteristics. A pleasant tail, but not exactly 100% accurate. The truth is that Pusser's doesn't distill their own rum at all. The original recipe, dating back over 350 years, is actually a blend of five other rums from various West Indian Islands; a process that today's modern Navy rum still follows. I plan to write a more in depth article about the Royal Navy's rum at a later date. I've been reading a very good book about rum's influence on the New World. It's because of this fascination that I told myself I had to buy a bottle of Pusser's if I ever came across it.
Wiser's Very Old 18 Year Blended Canadian Whisky: I am Actually quite surprised that the PLCB does not carry any of the Wiser's line. It happens to be a fairly well known and established brand. Even Thorogood refers to his good buddy Wiser in his song "I drink Alone" (and you thought he was just singing about beer). As the name implies, this is a very old Canadian whisky. It's been aged 18 years and I am looking forward to cracking this one open.
Ron Diaz Spiced Rum is a 3 year old rum out of Barbados. I didn't know a thing about this rum when I bought it. After some research, I found out that it's actually is a pretty cheap rum popular with the college crowd. I found this picture of what the bottle used to look like.
I was definitely drawn in by a very well done makeover. But it may not be just cosmetic. I also noticed that they upped the alcohol content from what used to be 60 proof to 70. But I never knock anything till I try it. I truly hope it turns out good. After all, back in the seventeenth and eighteenth centuries Barbados was where all the best rum came from. Of course back then you're basically comparing one distillery to another by who threw more dead rats into the mix to kick-start the fermentation, or how many chamber pots were emptied in to keep the slaves from steeling it. Hmm tasty.So that's what I brought back from Florida. I will be sure to give a follow up on how things turn out once I get around to trying them all. Until then, keep on drink'n.
Wednesday, February 11, 2009
Viva Inicio
Yea! After two months halfway around the world I am finally home in the Burgh. I missed it so much. I was away for my birthday, I missed the Steelers pummel the Ravens in the AFC championship game, and worst of all I missed the Super Bowl. OK...so I was up at 3:00AM to watch the game auf Deutsch, but it's not quite the same. I missed the buzz, the air of excitement, that builds up during the 2 weeks prior to the game and ultimately culminates in the drunken revelry and celebration of that magical night. I missed the parade that followed. I missed...the One for the C*ck.
But I am home now, and the one thing I did not miss is the weather. I went from pleasant 75 degree desert winters to the cold, down to the bone Pittsburgh winters. So how do you warm yourself up when the weather has you down? You get yourself some booze. And when looking to warm your spirits, why not a spirit from the sunny Caribbean? So I picked myself up a bottle of Havana Club Añejo 3 Años.
In my first post I mentioned my penchant for picking up stuff up not available in the U.S. Well you don't get any more "unavailable" than a product of Cuba. I also brought a few cubans back with me as well. Havana Club's 3 year aged white rum has a light straw color and is advertised as a premium cocktail rum. What makes Havana Club different from other rums is the use of column distillation with fractional condensation. This lets them pull only the heart distillates (aguardientes) from the rum, leaving behind the head and tail for use in lower quality products. It's then aged in white oak barrels. It should be far better than Bacardi Superior or Gold, which is over-hyped rum flavored grain alcohol. I'm looking forward to cracking it open and trying it out on a cuba libre or maybe a fresh mojito.
I would've rather picked up something a little better out of their line, such as their Cuban Barrel Proof or their Máximo Extra Añejo, which actually comes in it's own crystal decanter. But since I've never had any Havana Club rum, I really can't complain. I was simply glad to find something at all. When you go to the Middle East the one thing you don't expect to find much of is alcohol. It was obvious to me that I wasn't going to find any of the local spirits of the region. It flat out just doesn't exist. My only hope was the Abu Dhabi Airport duty free. On my last trip I didn't find anything of interest, and the prices weren't anything worth while, so i didn't pick anything up. Fortunately I chose to take another look this time around, and I'm glad I did. Otherwise, I may not have found this little gem.
But I am home now, and the one thing I did not miss is the weather. I went from pleasant 75 degree desert winters to the cold, down to the bone Pittsburgh winters. So how do you warm yourself up when the weather has you down? You get yourself some booze. And when looking to warm your spirits, why not a spirit from the sunny Caribbean? So I picked myself up a bottle of Havana Club Añejo 3 Años.
In my first post I mentioned my penchant for picking up stuff up not available in the U.S. Well you don't get any more "unavailable" than a product of Cuba. I also brought a few cubans back with me as well. Havana Club's 3 year aged white rum has a light straw color and is advertised as a premium cocktail rum. What makes Havana Club different from other rums is the use of column distillation with fractional condensation. This lets them pull only the heart distillates (aguardientes) from the rum, leaving behind the head and tail for use in lower quality products. It's then aged in white oak barrels. It should be far better than Bacardi Superior or Gold, which is over-hyped rum flavored grain alcohol. I'm looking forward to cracking it open and trying it out on a cuba libre or maybe a fresh mojito.I would've rather picked up something a little better out of their line, such as their Cuban Barrel Proof or their Máximo Extra Añejo, which actually comes in it's own crystal decanter. But since I've never had any Havana Club rum, I really can't complain. I was simply glad to find something at all. When you go to the Middle East the one thing you don't expect to find much of is alcohol. It was obvious to me that I wasn't going to find any of the local spirits of the region. It flat out just doesn't exist. My only hope was the Abu Dhabi Airport duty free. On my last trip I didn't find anything of interest, and the prices weren't anything worth while, so i didn't pick anything up. Fortunately I chose to take another look this time around, and I'm glad I did. Otherwise, I may not have found this little gem.
Sunday, February 8, 2009
Sui Generis
I have always taken great pride in my extensive collection of spirits. Not for it's sheer volume. Any idiot with money to spare can stock a full bar over night. Believe me, I've done it. It usual ends with the cashier at the state store giving you an inquisitive, and yet concerned look, as you roll on up with 3 shopping carts of $400 worth of liquid stupid. You get this sense of juvenile pride, as the group of prepubescents in the parking lot stare in awe as you carry your bounty to your car. So, we've established that my bar is big. In fact it puts most establishments I've imbibed at to shame. When friends, neighbors, the police see it for the first time, the usual response is something along the lines of "Holy F*ck", "wow", or sometimes they just stand there gurgling and drooling all over themselves. But, what I take the most pride in with my bar is its vast variety of unique spirits.
In the great Commonwealth of Pennsylvania the state store system is truly top notch. The PLCB is the single largest purchaser of wines and spirits in the U.S. But even with such substantial purchasing power, you still can never get your hands on everything out there. It's for this reason that I make a habit to drop about $200 in booze every time I find myself traveling outta state or country.
I just love stocking my bar with the odds and ends that just aren't available locally. And my friends love it too. I've collected quite a few unique spirits over the years. Some I have absolutely loved and always make sure to pick more up when I get a chance. Others have been downright nasty and would probably be better suited as an industrial cleaner or as a means of euthanizing the hippies (god damn those hippies). But here are a couple of favorites, that if you ever come across them in your local store, you should consider picking up a bottle or four.
Oronoco Rum had me sold just from the sight of the bottle. There is just something about a bottle wrapped in stamped leather and antiqued paper that just says "I'm not your typical mass produced, hyped out, bottle of piss". Well my gut feeling was correct, unlike last night's decision to dine Mexican, and it was well worth the purchase. This small batch artisan rum is distilled from fresh cut Brazilian mountain cane. It offers a light clean taste of vanilla and a smooth rounded finish. This is the only white rum I've ever come across that I would call "super-premium". Most white rums are so overladen with added sugar they become too sweet, or they are just a step above rubbing alcohol with some rum extract flavoring.
Bushmills 10 yr Single Malt hails from the world's oldest licensed distillery. It is the original single malt. For those who find single malted scotches too harsh, this whiskey offers a well balanced flavor that is smooth and mellow. No peat is used in drying the malt, preventing it from absorbing the fire's smokiness while retaining the malt's distinctive character. This one I drink straight up or over just a small amount of ice. You don’t mix this one, or the booze gods will shove a lighting bolt up you ass.
When the words "Navy Tradition" and "Black Strap" exist on the same label, I envision sodomy on the high seas. And as disturbing as that may be, this rum tastes so good, you may drink enough to be open to just about anything...almost. Seriously though; Cruzan Black Strap Rum is a rich full-bodied navy rum. While many dark rums are bitter in taste, this one's creamy vanilla and molasses notes make it a great substitute when making your more traditional rum drinks.
Pimm's is a product of the UK that has not gained wide popularity here in the States. Pimm's is something of an enigma, being more of a tonic with an alcohol base, rather than a liqueur. Depending on which you choose, each variety has a different base. Pimm's No. 1 Cup is the original and most popular, and is made with a gin base. The Brits like to mix it with lemonade or tea for a cool summer drink. No. 1 can be found in most state stores, but there are also Nos. 2-6, each with its own base, including whisky, rum, brandy, rye, vodka. Unfortunately all but a few of these have been phased out. Pimm's No. 3 Cup has the brandy base, but in recent years it's formula has changed and has become known as Pimm's Winter Cup. I have a friend who has brought a bottle back for me from the UK a couple of times. I keep telling him not to waste his duty free allowance on me, but he just smiles and says he smuggled it in where they won't find it. I never felt the desire to ask. Anyways, The No.3 makes a great alcohol base for egg nog during the Christmas Season.
Sangster's Jamaican Rum Cream truly is the nectar of the gods. Not available in the U.S., this liqueur is made with premium aged Jamaican rum. I got hooked on this stuff the first time I visited the island. It's just perfect poured over ice, but if you really want to enjoy it, you should try a traditional Jamaican cocktail called a hummingbird. It only takes one sip, and if I close my eyes, I am in Jamaica, if only for a moment.
There is something to be said for sampling the drink of the people. Every culture, every region, every walk of life enjoys getting shit-faced. Yes, even the Muslims, but they won't admit it. I'd like to think that what one imbibes says something about them. It's my own little way of taking that culture home with me, consuming it, and 5 hours later cursing it to hell. I encourage you to go out and try something new. You may just learn something about yourself.
In the great Commonwealth of Pennsylvania the state store system is truly top notch. The PLCB is the single largest purchaser of wines and spirits in the U.S. But even with such substantial purchasing power, you still can never get your hands on everything out there. It's for this reason that I make a habit to drop about $200 in booze every time I find myself traveling outta state or country.
I just love stocking my bar with the odds and ends that just aren't available locally. And my friends love it too. I've collected quite a few unique spirits over the years. Some I have absolutely loved and always make sure to pick more up when I get a chance. Others have been downright nasty and would probably be better suited as an industrial cleaner or as a means of euthanizing the hippies (god damn those hippies). But here are a couple of favorites, that if you ever come across them in your local store, you should consider picking up a bottle or four.
Oronoco Rum had me sold just from the sight of the bottle. There is just something about a bottle wrapped in stamped leather and antiqued paper that just says "I'm not your typical mass produced, hyped out, bottle of piss". Well my gut feeling was correct, unlike last night's decision to dine Mexican, and it was well worth the purchase. This small batch artisan rum is distilled from fresh cut Brazilian mountain cane. It offers a light clean taste of vanilla and a smooth rounded finish. This is the only white rum I've ever come across that I would call "super-premium". Most white rums are so overladen with added sugar they become too sweet, or they are just a step above rubbing alcohol with some rum extract flavoring.
Bushmills 10 yr Single Malt hails from the world's oldest licensed distillery. It is the original single malt. For those who find single malted scotches too harsh, this whiskey offers a well balanced flavor that is smooth and mellow. No peat is used in drying the malt, preventing it from absorbing the fire's smokiness while retaining the malt's distinctive character. This one I drink straight up or over just a small amount of ice. You don’t mix this one, or the booze gods will shove a lighting bolt up you ass.
When the words "Navy Tradition" and "Black Strap" exist on the same label, I envision sodomy on the high seas. And as disturbing as that may be, this rum tastes so good, you may drink enough to be open to just about anything...almost. Seriously though; Cruzan Black Strap Rum is a rich full-bodied navy rum. While many dark rums are bitter in taste, this one's creamy vanilla and molasses notes make it a great substitute when making your more traditional rum drinks.
Pimm's is a product of the UK that has not gained wide popularity here in the States. Pimm's is something of an enigma, being more of a tonic with an alcohol base, rather than a liqueur. Depending on which you choose, each variety has a different base. Pimm's No. 1 Cup is the original and most popular, and is made with a gin base. The Brits like to mix it with lemonade or tea for a cool summer drink. No. 1 can be found in most state stores, but there are also Nos. 2-6, each with its own base, including whisky, rum, brandy, rye, vodka. Unfortunately all but a few of these have been phased out. Pimm's No. 3 Cup has the brandy base, but in recent years it's formula has changed and has become known as Pimm's Winter Cup. I have a friend who has brought a bottle back for me from the UK a couple of times. I keep telling him not to waste his duty free allowance on me, but he just smiles and says he smuggled it in where they won't find it. I never felt the desire to ask. Anyways, The No.3 makes a great alcohol base for egg nog during the Christmas Season.
Sangster's Jamaican Rum Cream truly is the nectar of the gods. Not available in the U.S., this liqueur is made with premium aged Jamaican rum. I got hooked on this stuff the first time I visited the island. It's just perfect poured over ice, but if you really want to enjoy it, you should try a traditional Jamaican cocktail called a hummingbird. It only takes one sip, and if I close my eyes, I am in Jamaica, if only for a moment.There is something to be said for sampling the drink of the people. Every culture, every region, every walk of life enjoys getting shit-faced. Yes, even the Muslims, but they won't admit it. I'd like to think that what one imbibes says something about them. It's my own little way of taking that culture home with me, consuming it, and 5 hours later cursing it to hell. I encourage you to go out and try something new. You may just learn something about yourself.
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