Just a short post to clean up a common misconception about two particularly beloved rums: Ed Hamilton’s Jamaican Pot Still Gold and Hamilton Jamaican Pot Still Black. I’ve enjoyed both rums since their US release nearly a decade ago. The misconception is that they’re aged.
I remember when these came out Ed gave a talk and tasting at our local bar. Unequivocally stated they were unaged at the time, so I have been surprised at the age attributions in the years since. Collectively the group at the tasting that day did sense differences in smell and taste. I may do a side by side blind tasting soon just to revisit. Ed's talk was a fascinating opportunity to explore an under-studied/reported aspect of rum (caramel coloring).
I had first discovered this on the RumCast when they interviewed Ed Hamilton. Even with that knowledge, I was beginning to wonder if something had changed due to all the comments about "age". Thanks for definitively clearing it up!
Question: For the jungle Bird Cocktail, I quite love using the Jamaican Black and the recipe on their bottle. I have also looked at various other recipes online which call for various "dark" or "black" rums. Now, understanding one can make a cocktails with any bloody rum one wants, is the jungle bird intended to be made with an unaged-coloured rum? I imagen an aged rum would change the profile of the drink...if it can stand up to the Campari, haha. I suppose the second part to my question is this: is there any common practice of making an aged rum "black" or very dark?
I remember when these came out Ed gave a talk and tasting at our local bar. Unequivocally stated they were unaged at the time, so I have been surprised at the age attributions in the years since. Collectively the group at the tasting that day did sense differences in smell and taste. I may do a side by side blind tasting soon just to revisit. Ed's talk was a fascinating opportunity to explore an under-studied/reported aspect of rum (caramel coloring).
I had first discovered this on the RumCast when they interviewed Ed Hamilton. Even with that knowledge, I was beginning to wonder if something had changed due to all the comments about "age". Thanks for definitively clearing it up!
Question: For the jungle Bird Cocktail, I quite love using the Jamaican Black and the recipe on their bottle. I have also looked at various other recipes online which call for various "dark" or "black" rums. Now, understanding one can make a cocktails with any bloody rum one wants, is the jungle bird intended to be made with an unaged-coloured rum? I imagen an aged rum would change the profile of the drink...if it can stand up to the Campari, haha. I suppose the second part to my question is this: is there any common practice of making an aged rum "black" or very dark?
cheers!
This completely answered my questions if these are the 'same' rum just different color. Thanks!
Thank you for this important clarification, Matt! Excellent and informative video as well. Great find.