Premium Rums - Yo Ho Ho!

Rum has long been relegated to second-class status in bars. Its flavor is typically masked by strong mixers like grenadine, coconut, pineapple and lime juice. Really, it's no wonder considering the harshness of the standard rums available.

That is, until now. On the heels of upscale vodka, distributors are experimenting with upscale sipping rums. It makes sense. The premium rums are aged like whiskies to mellow the infamous burn. Still, they remain sweeter than whiskies, more flavorful than vodka, yet not as cloyingly sweet as liquers. Imported from countries around the Gulf of Mexico, these exotic new imports are just starting to show up on the bar menus.

Liquid Kitty, home of The Best Martini in Los Angeles, set up a private rum tasting for Caroline on Crack, Bob Thompson and myself last weekend. Although the bar is owned by Dave, it's Damien who is the master mixologist. He set us up and gave us a little run-down on each rum before we got down to the tasting. Cheers, Damian!

(Caroline on Crack and Bob Thompson contributed to this post. Happy Blogiversary, Caroline!)

This is the Zaya. This was the first rum that I noticed had legs. Even though nobody else but me seemed to think it's a good idea, I had to jump the shark by trying our two finalists in rum and cokes. It was a split decision. I was in love with the Zaya, but Caroline noticed a slight licorice taste that doesn't pair well with the coke. She prefers the Matusalem as a mixer. Final vote: BEST OVERALL: Zaya SECOND PLACE: Matusalem SMOOTHEST: Aniversario BEST MIXER: split decision Zaya/Matusalem BEST FOR MAKING RUM BALLS: Zaya MOST LIKELY TO ACCIDENTALLY SET YOUR HOUSE ON FIRE: Bacardi 151 (Elise Thompson)

 

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