Hi, I'm Arminder. I make videos about rum & other cane spirits. Not just how they taste, but also about the people who make them, and the places they're from.
I started on Myers in Germany in 1965 at £1 a bottle at the British Army shop the NAAFI and it was duty free and is still my favorite tipple, I love the Taste and Fieryness of it, and always drank it neat.
it is finally that time of the year to stock up on some of the most vibrant rums out there. i am not usually a cocktail guy, but i will be exploring cocktails throughout the summer. some of these will be essentials, even for neat sipping (like the uruapan charanda blanco). amazing video as always, arminder. p.s. - loving the caps lately. us rum nerds keep it stylish.
probably no more than a tsp of cane syrup, one lime wedge. Muddle those together and then add roughly 2 ounces. stir or swizzle. and then if its really hot outside, I'll toss in an ice cube or two.
I'm so, so happy to see Uruapan Blanco getting more notice. It's one of those bottles you could build an entire bar around if you really needed to. (And if you see them around, snatch up the Anejo and Agricola as well!)
To me, summer in a glass is a Daiquiri based on Worthy Park Rum Bar Silver, Doorly's 3y/o, El Dorado 3y/o or Plantation 3 Stars. Being the basic guy I am, I also fancy a Pina Colada -- but to make it a bit more interesting I like to use Aluna, DeKuyper's crystal clear pineapple liqueur, and SupaSawa for a colourless one. Also, basically any tropical or Tiki cocktail is a summer drink for me, and the archetypical Tiki cocktail is, of course, the Mai Tai. One of those, based on Smith & Cross, anything Appleton, or a split of Rum Bar Gold and El Dorado 5y/o won't go amiss for sure. Oh well, who am I kidding? The Daiquiri is a test bed for any rumj, and testing rums never goes out of season. 🥂 Cheers!
I feel like I’ll never make a mojito again after I started making Queens Park Swizzles. And I agree that it’s a great cocktail with a variety of rums, not just aged Demerera
That was a great video. Love to see how you’re drinking the rums. Hearing is one thing, seeing is another. Love the boiler maker combo with the Alambique and Humble Seas. I have found myself in Pacifica more than once at their brewery. Not in this video, but I’m now hooked on Clairin. Thanks!😂
@@therumrevival 2oz dark rum, 1/2 oz Ancho Reyes, 1/2 oz lime, 1/2 oz Demerara syrup, 1/2 oz Orgeat, 4 dashes orange bitters, 4 cacao/chocolate bitters…rocks glass, big cube, lime wheel…guaranteed home run!
Compared to Rumfire, Rum-Bar overproof being more subdued seems welcome. My wife and I both picked up a bottle of Rumfire on your recommendation when travelling and it was very far into the "not for me" category, lol. No harm no foul, happy to try new flavors, and I appreciate your channel/recommendations, but it's a pretty large flavor blast for someone who doesn't drink a lot of rum and not generally a flavor one would normally come across. Will probably give both of these a try if I see them anywhere. The Rum-bar seems more interesting from your description.
At Forbidden Island a couple weeks ago I had them make me a ti punch with that Clairin le Rocher over your shoulder-best ti punch of my life (so far). But after this vid I really wanna track down that Uruapan! For other summers in glasses, I'm with you on the Queen's Park Swizzle (on your previous recommendation, Arminder, thanks!). Great use for my new planter box full of mint. I'm using Hamilton 86 but I agree it's seems a very versatile drink and would go well with lots of rums. Also enjoying a caipirinha lately and kind of wishing there was a bit more to choose from than Novo Fogo.
A ti punch with Rocher sounds amazing! And a caipiriinha is absolutely a great summer drink. I tend to go heavy on the lime in my ti punch so I'm almost half way to a caipirihna.
Its really that high ester/funk to low abv ratio where I think it shines. I can't really think of another Jamaican rum that places in that space. Especially if we're talking unaged.
I can't get enough of an expert who is also an enthusiast -- or vice versa. Having started on home bartending about a year ago, I quickly found rum to be my favourite category of spirit. Found you through one of your collabs with Derek of Make And Drink, and instantly subbed here as well. And it is with a modicum of pride that almost all of your suggestions are part of my small yet ever-expanding collection. Another brand that seems rather popular for putting out decent quality is Plantation who seem to feature beginner/budget rums as well as higher-end stuff. Would you mind giving your opinion on their range? Cheers from Germany 🥂
Very interesting and informative! Well done! I'd love for you to do a special on just top-tier rums from the United States, even if it's a universal spirit, the media has been attempting to keep winners at the top-tier from being featured where we should be in the media when winning those huge awards at the San Francisco World or the International World. Ask me how I know....:)
Epic stuff. My new favorite distillery is TDL. Had some recent single cask bottling that were just an absolute explosion of tropical fruit and sweet dark notes. (Boutique-y 17yo and Up Spirits Club 14yo)
I hope we see more sugarcane rums aged in tequila barrels - The few that have been released are impossible to find - I know there were some bottles of Paranubes anejo aged in tequila barrels, but that's long gone.
I've been working my way through the Hampden 8 Marks Collection from lowest to highest ester count, and the last one I tasted was the HLCF. Looking forward to cracking open the <>H and HGML tonight.
@@therumrevival Update: I agree! They both had strong aromas of nail polish remover/ paint thinner, but the HGML had a nice sweet fruitiness on both the nose and the palette.
The best I've had is Foursquare Master Series Edition No. 3. I wish I had more newer options available. Atlanta/American South has more representation for bourbon. I get why bourbon overcame rum from a cost/availability a century ago, but rum and rum cocktails pair better with southern cuisine and have a deeper history in colonial America.
I’ve been eyeing the No. 3, might have to buy it now. Can’t really go wrong with Foursquare. And yeah, I wish distribution was much more even throughout the country
i’ll be picking up a bottle of pagos before the month’s end. given your video on it and some other reviews i have seen, it should be a treat for me and my taste preferences in rum. i am fortunate enough to have access to it before it inevitably goes out of stock forever. amazing video as always, arminder. i’m really looking forward to what the second half of the year has in store.
Enjoy the Pagos! Yeah, this year has been a pretty great year for rum, and we're only halfway through. Looking forward to more goodies for the remaining 6 months.
So picks of the year thus far: The ELD High Ester. The Great House 2023 HSE Foret de Montpensier (no 1 so far) HSE Small Cask 2016 Pere Labat Insula Nox 2013 Outlier Millions of Peaches. (The single biggest surprise of the TWE show this past weekend. A crazy rum, which tastes like no other Rum I own)
Oh man, I'm so bummed I didn't go to TWE this year. I really can't wait to try the Millions of Peaches. Also, I wish we got more stuff like those HSE and PEre Labat releases here in the states.
Sadly, we don't get most of the better quality Agricoles in the UK either. However, Exellance Rhum in Paris diliver (at a price) to the UK. I believe that they ship to the US.
Fantastic video. This year is such a huge growth for rum. There are many contenders for best rum 2024 that has yet to come out and I hope it lands on the list atleast such as 8 marks ex-bourbon.
I received a bottle of Rum Fire as a "gift" (donation really, they didn't want it). my first experience with it was an unchilled shot (with some sadistic encouragement from its donor). can't say I liked it at all, thought it was more of a meme than a real beverage. let it sit on the shelf for a few months, gave it a sniff now and then. was feeling like trying something new a few weeks ago and added some of it into my rum blend for a mai tai. and WOW, diluted and mellowed out by the other ingredients, I think I finally "got" it. easily the best mai tai I've made thus far. I haven't tried it in a daiquiri yet, but I think I have to now.
That's so cool to hear! Yeah, a little bit in a drink goes a long way and its wild how much it really transforms when mixed with other ingredients. Also, love the phrase "more of a meme than a real beverage". I'm totally using that lol
