Matt: I feel the same about the youthfulness of rum vs the influence of the wood. But here is an interesting thought...what if a rum was aged continentally and in a very used barrel...I wonder how that would be after a decade or two. Know of any rums like that? I'm saying this thinking about the maturation of Cognac eau de vie 🤷♂️
Matt: I feel the same about the youthfulness of rum vs the influence of the wood. But here is an interesting thought...what if a rum was aged continentally and in a very used barrel...I wonder how that would be after a decade or two. Know of any rums like that? I'm saying this thinking about the maturation of Cognac eau de vie 🤷♂️
Thanks so much for sharing!! How do you find it has developed over those 14 years?? Does it still seem to taste quite "young" or has something happened??
is that they may be a little too wood-varnish (barrel forward). I know a punchy Jamaican Rum can stand up to loads of wood more than a delicate Cognac, but does it actually benefit the liquid? I'm not certain I's want to spend the $$ for the experiment. (I have a bottle of Plantation Extreme No. 4 STCE 25 year old and while it is totally fascinating, it's soooooo woody)
Matt: I feel the same about the youthfulness of rum vs the influence of the wood. But here is an interesting thought...what if a rum was aged continentally and in a very used barrel...I wonder how that would be after a decade or two. Know of any rums like that? I'm saying this thinking about the maturation of Cognac eau de vie 🤷♂️
> what if a rum was aged continentally and in a very used barrel.
I think a lot of IB rums fit that category. Look at the color of this bottle:
https://www.klwines.com/p/i?i=1192858
I happen to have that bottle and can assure you it's not overly oaked by any stretch.
Thanks so much for sharing!! How do you find it has developed over those 14 years?? Does it still seem to taste quite "young" or has something happened??
My worry about these:
https://www.finedrams.com/search?q=Aficionados+
is that they may be a little too wood-varnish (barrel forward). I know a punchy Jamaican Rum can stand up to loads of wood more than a delicate Cognac, but does it actually benefit the liquid? I'm not certain I's want to spend the $$ for the experiment. (I have a bottle of Plantation Extreme No. 4 STCE 25 year old and while it is totally fascinating, it's soooooo woody)
sorry, I meant to say 2-3 decades***