r/rum

I’m new to the rum and tiki scene.
I seen a post earlier on this subreddit talking about how planetary has gone down in quality since the name change, well I seen a plantation bottle and had to see.
I did see one review saying “overrated”
But I like to hear more than just one surface level opinion.

I’m a Bourbon guy and want to know y’all’s opinion. It’s a bit low proof for me but I really like the stuff as a palate opener or when I’m just not in the mood for bourbon(almost never)

It’s the 4th of July, which means, per American Law & Customs, I’m legally required to drink a 12 year old El Salvadoran rum that spent time 4 years in Liverpool docks, picked by a Dutch company for a Japanese bar, and then was spiritually smuggled to my doorstep by an American friend who definitely “didn’t have space” for it in her luggage.

Anyway.

This is a Royal Cane Cask Company selection from Ingenio La Cabaña (same folks behind Cihuatan), bottled for Screwdriver in Tokyo. Cask strength at a friendly little 62%. Aged 8 years in El Salvador, then 4 years on the docks in Liverpool, because why the fuck not. Presumably ex-bourbon cask.

Nose: Pure ethanol baby. Straight gas, as the kids are saying. Sniffed this thang for 3 minutes before I got the FAINTEST hit of toasted oak & cocoa.. kept together by airplane glue. (RIP to my few remaining brain cells).

Top notes: Holy shit this is a booze bomb.. wow. Thorny and powerful. I have a sneaking suspicion that there’s other things going on with this rum but for the time being it’s just al-co-hol! Woof.

Mid palate: Oh now we’re cooking with a little butane gas baby! Suddenly it remembers its rum. Caramel, raisins, prunes, and a vague “beef-y” scotch type energy. Think Mortlach. Glue note fades (thank jebus), and things get… enjoyable..?

Finish: Did not expect this to turn into a proper sipper, but once I regained consciousness after the opening booze haymaker, this thing turns straight dessert. Cocoa, oatmeal raisin cookies, and a slow, rich caramel glow take over. There’s a faint note of tropical fruit, but it’s more whisper than statement.

It lands decadent and layered all the way through.. very bourbon drinker friendly. Reminiscent of higher-proof, distillery-release Mount Gays. And honestly… who doesn’t like those?

Conclusion: As Michael Scott once said “ROLLA COASTA RIDE! ROLLA COSTA!” This rum is a rollercoaster designed by someone who hates seatbelts. First half: aggressive, chaotic, borderline hostile. Second half: dessert tray at a nice hotel. Worth it if you like high-proof drama and delayed gratification. By no means a daily sipper, but a nice treat yo self kinda pour.

Score: 81.5/100 (Real Good) 🦅

TLDR: Starts as jet fuel and pain, ends as oatmeal cookies and redemption. I liked it more the longer it tried to kill me.

I’ve been working on this project since the COVID lockdowns, and after keeping it private for years I finally decided it was time to launch it.

I hope this doesn’t break any community rules. I’m not here to promote a business or sell anything. I’m genuinely looking for feedback from people who care about tiki.

Right now the site includes drink recipes, tiki bars, events, and a blog, but this is really just the beginning. One of my long-term goals is to build out the history behind tiki, including the artists, carvers, and the evolution of the style that has always been the backbone of the culture.

It’s very much day one. There are undoubtedly bugs, missing information, and things that can be improved. I even took the risk of enabling comments because I think conversation and community are more valuable than trying to make everything perfect before anyone sees it.

If you have a few minutes to look around, I’d really appreciate any honest feedback. If you spot an error, know of a bar, event, or recipe I’ve missed, or have ideas for features you’d like to see, I’d love to hear them.

Thanks for taking a look, and I hope you find something useful.

TIKIRAT: https://tikirat.com

Worked best with with the Autentico and Rhum J.M. XO

What should I kick myself for not including?

Cubaney Centenario is a funny rum. It's from Dominican Republic and made by Oliver & Oliver, so for anyone in the know, it's a dosed rum that claims to be older than it really is. It was gifted to my wife a couple of years ago and she didn't really enjoy it. It's funny, but though it's bottled at 41% ABV, it feels strong and alcoholic on the palate.

But it does have a good pairing use and with a strong-ish cigar, it worked great. This cigar in particular has nuances of powdered chocolate, which reminds me of Ovaltine. When paired with the coffee, raisins and toasted notes in the rum, it came out to an interesting blend.

I've tried other Cubaney presentations and haven't really enjoyed them, and if you've tried other Oliver & Oliver offerings, you may find a common, sweetened thread. I'm sure this one is sweetened, but it felt very able.

Impulse control was lacking today during a rum hunt in Massachusetts. Finally found an unaged 8 mark set

Alfie’s Bamboo Rum. Mashed in with fermented Bamboo shoots.

As mostly a sorta new whiskey drinker, I wanted to branch out to see what else have I been missing, an and I was recommended Plantaray (Plantation formerly) to try out. I came across this bottle at my local liquor store recently and it looked like something interesting with all that aging and maturation.

What are your thoughts on it?

I found it to be really nice. Warm and a some spice that reminds me of whiskey, but with a noticeable sweetness that i was pleasantly surprised with. Goes down pretty smooth, though if you get a bit of air in your mouth as it goes down, you get a moderate burn that isn’t overwhelming. Once down the gullet, it forms a warm, sweet, comforting hearth right in your sternum that lingers for ages. Even after a drink of soderpop like Dr.P, that furnace is staying lit.

All in all, I really liked it. Had my boss try some, and he got two bottles for himself. Lol.

Thanks for readin.