To be honest, I tried the 15 Year several years ago, and haven't had it since. I see the Appleton 15 for about $65. Would I buy it for that price, vs something else? I'm on the fence. To be honest, I don't chase super-long aged rums. I like'em before all the wood takes over.
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)
We’ll done as usual. There are rums on island that could reasonably approximate the old blend, but not necessarily in Appleton warehouses. Funky Jamaican rums never demanded high prices, but the current state of hype in the category will surely lead to exaggerated value placed on such expressions.
Great article, thanks! The whole issue of what the JW&N 17 was and where it came from is really interesting. I have TV menu from somewhere around 1940, pre-Mai Tai, and it only has the JW&N 15 as well. Also really intrigued about your observations on the difference between cask/barrel aging and puncheon aging, had not thought about that.
Hmm. This rum thing promises to be a huge hole to go down; I mean, through the generosity of the Oregon Liquor folks, I'm allowed to buy Appleton Black River 15 Year, but I doubt we'll see many bottles of this recreation. Any idea whether the 15 YO is worth the ~100% premium over their 12 YO "Rare Blend" version? I'm definitely not going for the $175 21 YO version...
These rums are not comparable. the Signature, 12, 15, and 21 from Appleton they are all a blend of pot and column still rums and have a fairly similar profile, aside from aging by and large.
The Velier Hearts and the 17 are pure pot still blends, not at all the same thing. They won't taste the same, and are produced differently.
This is not "Appleton" in the way you understand it to be.
As you get more familiar with the category this will make more sense.
To be honest, I tried the 15 Year several years ago, and haven't had it since. I see the Appleton 15 for about $65. Would I buy it for that price, vs something else? I'm on the fence. To be honest, I don't chase super-long aged rums. I like'em before all the wood takes over.
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***
We’ll done as usual. There are rums on island that could reasonably approximate the old blend, but not necessarily in Appleton warehouses. Funky Jamaican rums never demanded high prices, but the current state of hype in the category will surely lead to exaggerated value placed on such expressions.
Great article, thanks! The whole issue of what the JW&N 17 was and where it came from is really interesting. I have TV menu from somewhere around 1940, pre-Mai Tai, and it only has the JW&N 15 as well. Also really intrigued about your observations on the difference between cask/barrel aging and puncheon aging, had not thought about that.
Ooooh... If you have a Trader Vic's menu, I'd love to see an image of it. I have a Don the Beachcomber from that era, but nothing from Vic.
Hey Matt, would be happy to share. Maybe trade for images of the DtB? PM me, or I can ping you, if that's OK.
Ping me!
Hmm. This rum thing promises to be a huge hole to go down; I mean, through the generosity of the Oregon Liquor folks, I'm allowed to buy Appleton Black River 15 Year, but I doubt we'll see many bottles of this recreation. Any idea whether the 15 YO is worth the ~100% premium over their 12 YO "Rare Blend" version? I'm definitely not going for the $175 21 YO version...
These rums are not comparable. the Signature, 12, 15, and 21 from Appleton they are all a blend of pot and column still rums and have a fairly similar profile, aside from aging by and large.
The Velier Hearts and the 17 are pure pot still blends, not at all the same thing. They won't taste the same, and are produced differently.
This is not "Appleton" in the way you understand it to be.
As you get more familiar with the category this will make more sense.