Thanks I appreciate that. Especially since I've rewritten that section soo many times. I had grand plans to include diagrams and what not, but at some point you gotta know when to walk away from a video lol
Hey Arminder, while we don’t know exactly what exactly scotch barrels are used, we know Santa Teresa has a distribution relationship with Bacardi. Bacardi owns a couple different speyside single malts so it’s reasonable to assume they are using Craigellachie or Aultmore or a combination of the two. Again we can’t say this with 100% certainty but it’s likely, just some food for thought
That mega-explaination of Solera was super helpful! Even though I've read Solera explanations before.. this still was way clearer. Also, this was EXACTLY the kind of breakdown I was hoping for in the special releases of S.T... super interesting about the speyside one.. I was expecting that one to be good, but.. fascinating to hear it might be awful! maybe if I see it at a bar I'll order an ounce or two to see what the deal is. the coffee one sounds fun! But, indeed, seems potentially like they were "Good to try, not to buy" scenarios.. these two bottles. Still, always fun when an old distillery kicks out an unexpected release!
Sounds like the coffee rum came from a Richland Rum barrel where they do exactly what you said with the coffee beans. The coffee’s quite delicious, and they don’t make a coffee infused rum so I’m thinking I know where the barrels go now.
The only finished rum I've ever had so far is the Worthy Park Special Casks Series Calvados 10 Years. It was interesting to note the amount of apple the two years gives the rum. But my main question after this video is: what are those coupe glasses you're using and what is their volume? The coupes I have are a bit too big in volume to use for many cocktails.
Defnitely my first on RU-vid.... I might have done one or two on IG a looong time again. Its been a very long time since I've had Pampero. Need to revisit it.
In its most literal sense, solera just means a "blend of different ages". Bacardi could call their Superior (white) rum "solera" if they wanted to because it's a blend of 1-3 year old rums. Of course Solera also refers to a bottling tradition, but I'm just saying it's not really possible for Santa Teresa to be "lying" about solera aging.
I picked up the original bottle a few years back. I tried it and found it to be very forgettable. So when I saw these new expressions on the shelves, I just walked past them.
I managed to try the coffee finish. The coffee notes are subtle, more so than say, an artificial coffee rum like that Kraken Black Roast that came out a few years ago (yes, I used to drink terrible rum), but overall I enjoyed it. And I AM a scotch guy, so I'd like to try the speyside finish, but I haven't been able to find a bottle yet.
How would you compare the Speyside Whisky Finish with a peated whisky from Speyside or Islay? Do you have the same reaction to peated whiskys? I love peated and smokey whiskys, so this might be right up my alley.
The Speyside Whisky finish is definitely milder than in an actual peated whisky. I kind of have the same or maybe stronger reaction when drinking a peated whisky. I'd love to find one that I might like. Any recommendations?
@@therumrevival I would say top of my list for peated whiskies would be: Bruichladdich Port Charlotte, Lagavulin 16, Compass Box Peat Monster (this might be the most peated of my list?), and then a banger of a bargain is Kirkland Islay Single Malt Scotch if you can find it.
Coffee and Rum is one of those combinations that should be great, but sadly most Coffee finished rums are something of let down IMO. For me the hest is a flavoured rum from Cuba called Black Tears, but I appreciate you will not be able to get that in US LMDR did a Columbian that was finished in Coffee Liquor barrels which was pretty good but again not sure that brand makes an appearance on the US market. As to Whisky finished Rums like you I tend to avoid them.
