Rumratings

Casa
Panama
Panama City
Rumratings

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22/08/2025

with Don Pancho himself in a scene from the only

02/08/2025

Gem of a find in a speakeasy in - open a bookshelf to reveal a rum bar that includes this 33 year old Don Pancho Origenes 500 años fundacion de Panama ###III expression. 🇵🇦

15/07/2025

Ron Abuelo’s new expression Añejo Blanco . Añejo blanco is inspired by mixology.

20/03/2025

Rhum sipping at ⚓️ 🚤 Benito B. from Luxembourg rates it a 9 on RumRatings.com “The NEISSON white rum is one of the best agricole white rums I know! Perfect for Ti-Punch or flavored rums, it’s a little expensive but very very good!”

01/02/2025

thanks so much for the amazing drinks and 30 yr Appleton!

20/11/2024

makes a Frozen rum negroni?! 🥶 & lemon hart 151 some sweet vermouth, campari, ginger, and🍍tastes exactly as it sounds….delicious, salud!

09/11/2024

Hat trick with Mexican Rum in interesting enough they adopt tequila expression names (blanco, reposado, añejo). Pa’Lante’s CEO’s father, Edis Zurita, and their master blender, Jorge Perez, met in La Habana in the 80s distilling rum for one of the world’s most renowned rum brands. Jorge’s had an illustrious rum-making career in Cuba and Mexico and is now creating these blends to “elevate your cocktails”

23/10/2024

showing up with the Dutch East Indies Trading Batavia Arrack van Oosten Rum. Arrack means Spirit in Arabian. Batavia is Indonesian and is made from sugarcane and fermented red rice. The name Batavia comes from the capital in the Island of Java that shares the same name (modern day Jakarta).

Cory Wid rates it a 10/10 saying: “This was once the most desired style of rum around the world, though today it is almost completely unknown to the rum community. Most of the product is likely exported from Java and blended into “Flaggpunsch”, a sweet yet delicious liqueur that also works very well as a mixer in certain cocktails (like the Doctor Cocktail). It is fermented from a spontaneous red-rice and molasses starter, which nurtures fission yeast instead of budding yeast (the “Jamaican” yeast). The wash is prepared from exhausted and over-limed (adding calcium hydroxide) molasses, which raises the pH and helps to release “rum-oil” precursors (this practice is quite different from many other traditional approaches to rum making). The “tapei”, or red rice starter that is added to the molasses more than likely functions as a nitrogen and nutrient source for the fission yeast (S. pombe) that dominate the ferments as opposed to providing yeast seed. As the molasses ferments, the pH gradually drops and it is then rested for a time in clay pots after fermentation is complete, where aroma is monitored until the wash is mature. It is then distilled three times in Chinese-style pot stills and rested in teak barrels. The result is non-traditional but excellent flavors and aromas, which suit a style of rum that was invented for classic punches from the colonial era, like Jerry Thomas’ Regent’s Punch.

Very slight opaque tint. It has an herbal scent with a wonderfully complex fruity depth that reminds me of some French-style rhums and mezcals (think grassy, mineral, wet leaves, but with a delicious “rummy” fruitiness...). The mouthfeel is also wonderful - velvety, clinging, and with the illusion of sweetness. Again, grassy and thick on the palate, with nuances of toasted sugar. An earthiness lingers long and delicately on the finish. No sugar has been added.

Dirección

Hotel Sortis Obarrio
Panama City
507

Página web

http://www.rumratings.com/club

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