For most North Americans, rum is a conundrum of its own. Outside of some United States slings around the Gulf of Mexico and in the usual big-city specialty bars and upscale bars, a selection of limited-edition, quality subsidiary Caribbean rums is drying up north of the Tropic of Cancer.
Part of the promise is logistical: north of Orlando, the climate will quickly cool to stop the cultivation of cane-saria. for the production of excellent* rum. Since rum production is relatively time- and labor-intensive, it makes no sense to import raw materials on a large scale to distilleries closer to large American population centers; the work holds better in the ships anyway. Notable distilleries exist in Florida and around New Orleans (the historic hub of the spirit), but these generally use homegrown South Florida sugar, produce relatively small batches, and serve either discerning local customers or upscale aficionados.
Part of it is a cultural issue: the popular light and spiced varieties of rum offer comparatively inoffensive taste profiles, which tend to be a key selling point for the huge casual drinker demographic. The strength and complexity of tequilas, whiskeys and even spirits turn off “crossover” drinkers, people who usually prefer beer or wine, but sneak a cocktail or rock-drink into celebratory occasions. But the smoothness of rum is a two-edged sword-palettes less than make a significant distinction between light rums and vodkas (un-spiked) rums and vodkas, and in those that do, it often happens that even the most incom- rums taste the most sweet and imperfect. for dry polishing quality vodkas. It is possible that casual American drinkers detect something “exotic”, something too sickly sweet, in the aftertaste of the liquor; It may be that his oft-reinforced association with lusty pirates, ethnic “others” and Johnny Depp in drama rubs off on the well-trodden collective subconscious. In the pending definitive ethnological work, the definitive reasons for the temperate belt-bourgeoisie’s collective refusal to consume collections on a significant scale will remain mysterious.
Whatever the reasons, the lack of rum to penetrate the lucrative North American top-scope markets, the lack of quality enforcement – and thus the pressure on the price above (which reduced the incentive of the Caribbean recruits, could have either expanded their networks to the north or built satellite distillers in Canada and the US. But a certain profit The Caribbean producer has not reduced the rum’s aromatic simplicity and mixing consistency seems to resonate with younger drinkers. /a.>), who tend to take several drinks in each meeting and thus make great customers. Unlike their older counterparts, these young drinkers also tend to prefer sweet or savory drinks, in which the number is usually Puerto Rican-due to island status preferred trade trade United States-distilling companies existed. It is no coincidence that all of the following brands of top-selling products are either canned or canned. This is a symptom, not a cause, of the mass-market woes that plague the extra-tropical rum industry.
Before the list, a few general notes are in order. As is the case with vodka and whiskey, American rum markets can be surprisingly local, with many brands appearing in limited geographic areas (Rondiaz in the upper Great Lakes, Ronrigo in the northern US, and so on). Because they are made by generic distilleries that strive to produce large batches of multiple spirits, these brands usually don’t make it to the “best” limits. Also, many of the better-quality brands featured here are large operations that release multiple varieties of rum, sometimes under different labels. This is to be noted, where it will be convenient, and each enumeration is comprehensive, but particular weight will be given to each of the above two or three varieties. Finally, and according to the “bigger is better” argument, it is important to note the following. As in many other products in the consumer industry where key protocols and procedures are closely guarded, even the largest Caribbean distilleries in ” “Keep the best, the rest,” they say. More than North American tastes differ in great ways from those of America America and the Caribbean. Like other tasty drinks, some of the greater cares send to the north, the monkey only tenuously. yet the varieties of spirits are recognized, and deserve to be named.
North American rum lovers look forward to with great rum shares top-notch fourth-rate bars Gray Gooses and Belveders of the world. Still, with a chart of the most frequent rumors at the grocery store and not so, let’s make a picture with us.
Governor Nelson: He hesitates to include this bitter and forgettable rum in any list, but it alone is worthy of remembrance. The common name is the more popular (and pricier) “Morgan” title, and deservedly so: the The Commander is basically the Commander with a less artificially mixed spice that doesn’t fully hide the chemical aftertaste. But it’s a good value because it’s several dollars cheaper for a comparably sized bottle, so it’s very popular with the college crowd. Well, some would say it’s essential, if at all, to mix. The best goat banger: Unfortunately, there is only one variety of The Commander so far.
Bacardi: The best-selling brand and probably the best-known, Bacardi makes several different spirits at medium price points. Although at this point the concern makes the most money from half-baked or more flavorful rums (there is already apple, melon, coconut, raspberry, orange, peach and lemon, with more in the pipeline), Bacardi can at least take pride. to abstain from going mad with spices. The traces and footprints of the noble mission remain in Bacardi’s Gold and 8 Year Old varieties, two darker, unseasoned rums that offer the intrepid novice a taste of higher quality without bumping the barrier. Best bang for the buck: Bacardi 8 Year Old. Rich and dark, without the harsh sweet aftertaste junior drinks have come to associate with inferior rums, it can be found in the top shelf rum section of major Puerto Rican majors, Castello is perennially overshadowed. Captains. This is too bad. The castle is superior by any measure. Its flavor is softer, less delicious, than that of the Prefect or the Prefect; but the body and back are richer and lighter; its taste is pleasant and organic; and he survived the fire. Indeed, it is probably the only mass-market spiced rum that does not require either a hunter or a mixer. For whatever reason, Castello’s content seems to be flying under the radar, with almost no advertising visibility in North America. It’s certainly not for lack of business drinkers who appreciate the difference and tend to stick with Castle when it’s available. Best bang for the buck: Castillo peppered. There are several imitations, white varieties and some flavored, so be careful and follow the name of the second shelf from the top.
Parrot Bay: Both the “upmarket” answer to Bacardi’s flavor repertoire and the “rum drinker’s” alternative to the diluted frivolity of the Malibu family, Parrot Bay is working on expanding its product lines of rum derivatives. Most drinkers agree that Parrot Bay rum is overpriced, but quite a few middle-market consumers are willing to pay the premium for this drier and more refined blended option. The added flavors of this particular brand of spirit, even the sickly-sweet variety of Coconut, do not linger unpleasantly on the tongue as in Malibu or some Bacardi varieties, for a more “mature” rum drinking rum experience Parrot Bay bottles half full so bottles invade the top of hotels bars, weddings and other events where timid casual drinkers don’t care that they should be cut off, or that they would not pay for the first drinks. Best bang for the buck: Mango. Drinkable, but ultimately uninspiring and surprisingly lacking in value, Parrot Bay is best consumed as part of a fruity cocktail.
Marine Jerry’s: In the Black Sheep Seasoned Rum Family, this lower price offering beats more flavor, body, and drinkability with popular tidbits. Jerry has gained market share for the past decade; its distinctive packaging and no-advertising cachet make it a hipster favourite. It is also the best clear rum from the wide range of spiced spices; Most regular Jerry drinkers prefer straight or rocks. Be warned, though: this is a bit more rum than the others, and lightness can be deceiving. Enjoy carefully. Best bang for the buck: Sailor Jerry’s, period. It’s a good deal and it’s even better.
