I had not seen this. Interestting, but I’d sooner put some good rum into a cup of good hot coffee. I’ve had the Kraken (OK, but just OK) but I found better spiced rums.
@motie2 As a general rule, I don't do spiced rums but I've had a couple of decent coffee flavored rums so I thought I would give this a shot. At $18 a bottle it won't go to waste as I can always just pour it into black coffee.
@Londy3 It's only 66.6 proof and I would personally classify it as a rum liqueur or cordial because of the lower proof and the syrupy taste and mouthfeel. I has a coffee flavor but I was also expecting some of the spice flavor to show up since Kraken is a spiced rum. The bottle also says it contains artificial coloring which I don't really see as needed except they wanted the rum to look like old, dark roasted coffee.
That being said, I could see a little of this "rum" served over vanilla ice cream or maybe used in a Banana Fosters or bread pudding recipe.
I've had some regional coffee rums like Tennessee Hills Distillery Dark Roast and Bayou Gator Bite Coffee Liqueur & Rum but at $18.99 for the bottle it is okay.
Now for the important part. Don't drink this while smoking an aromatic. The taste will linger in your mouth and mask the aromatic quality of the tobacco. I smoked a bowl of K&K Meistermischung Nr. 66 which has a tropical flavor and couldn't really taste the tobacco.
I had a second glass while smoking some Kramer Extra Smooth, a Cavendish/Virginia blend and both the rum and the smoke played well together. I thought the coffee flavor of the rum was enhanced by the Virginias.
@PappyJoe Banana’s Foster with Coffee Rum, that sounds interesting. I love Banana’s Foster, I have not made any in quite awhile though. I better get on that🙂
@PappyJoe I use to pour the MSU cafeteria coffee over my vanilla ice cream for my after dinner dessert. You probably know the kind, being a Coast Guard, that really black coffee brewed in a institutional 100+ cup coffee urn. The coffee didn’t quite come out in lumps, but close😬. I seldom have both ice cream and Kaluha around, but that combo is tasty too.
@Londy3 The chicken was great, especially for a 7 pounder which can be dry and stringy. It's just me and the wife so dinner is usually a protein and roasted side and I have an apple for desert. Depending on the season the side ranges from zucchini or tomato salad, broccoli, cauliflower or brussel sprouts and winter squashes. I avoid starchy foods because of diabetes and dairy because of an allergy I got after taking lyme disease medication so pan and oven roasting is the cooking method.
@Londy3, a guy I work with that I coached in his brewmaking experiments decided to make it. The Tangerine flavor was in the background, but there. Fairly heavy body, down the middle on the hop level. Not bad, but I wouldn't drink a lot of it. Alcohol 6.8% by volume.
@RockyMountainBriar, he has some other "experiments" he has dropped off with me. His Scottish ale was really good, his Summer Ale, not so much. But he is learning. And he isn't afraid to try new recipes. Gotta give him credit for that.
One of my brothers friends (they are all masons) and an acquaintance of mine has a nice home brew setup. I think he has 12-14 taps (in the back of the first pic) each with different brews, and he has the LCD/TV above the taps set up to display what is on each tap if needed. He makes really good beers according to people that actually drink beer (a lot) and like it🙂. I’m not much of a beer guy, the hops are waaayyy too bitter. He makes what he calls “Jameson Abby Ale” that is particularly tasty, even for me. I will partake occasionally, but I’m usually near the whiskey’s and bourbons😉. If I had his money, I could burn mine.
I did some brewing before lyme disease medication left me gluten intolerant. I occasionally make Mead, it's easier to make, there's even a recipe that uses bread yeast, although it comes out better and stronger with wine yeast. If you can get cider that doesn't have added sulphur compounds you can drink a glass and leave the rest in the back of the refrigerator until the cap pops off for natural hard cider or drink a glass then add some wine yeast, put a bubbler on top and leave in on a counter out of direct sunlight until it stops bubbling.
Comments
https://www.alpascia.com/moments/en/detail/143/tobacco-is-like-wine
Part of my latest purchase (excuse the big image)
As a general rule, I don't do spiced rums but I've had a couple of decent coffee flavored rums so I thought I would give this a shot. At $18 a bottle it won't go to waste as I can always just pour it into black coffee.
In any event, thanks for the heads up. I’m always looking for new spiced rums.
Now that look interesting. Can you describe how it tastes?
It's only 66.6 proof and I would personally classify it as a rum liqueur or cordial because of the lower proof and the syrupy taste and mouthfeel.
I has a coffee flavor but I was also expecting some of the spice flavor to show up since Kraken is a spiced rum. The bottle also says it contains artificial coloring which I don't really see as needed except they wanted the rum to look like old, dark roasted coffee.
That being said, I could see a little of this "rum" served over vanilla ice cream or maybe used in a Banana Fosters or bread pudding recipe.
I've had some regional coffee rums like Tennessee Hills Distillery Dark Roast and Bayou Gator Bite Coffee Liqueur & Rum but at $18.99 for the bottle it is okay.
Now for the important part.
Don't drink this while smoking an aromatic. The taste will linger in your mouth and mask the aromatic quality of the tobacco. I smoked a bowl of K&K Meistermischung Nr. 66 which has a tropical flavor and couldn't really taste the tobacco.
I had a second glass while smoking some Kramer Extra Smooth, a Cavendish/Virginia blend and both the rum and the smoke played well together. I thought the coffee flavor of the rum was enhanced by the Virginias.
Banana’s Foster with Coffee Rum, that sounds interesting. I love Banana’s Foster, I have not made any in quite awhile though. I better get on that🙂
Yep. Our oldest son is a chef and he has used coffee liqueurs to make dessert sauces a number of times .
I use to pour the MSU cafeteria coffee over my vanilla ice cream for my after dinner dessert. You probably know the kind, being a Coast Guard, that really black coffee brewed in a institutional 100+ cup coffee urn. The coffee didn’t quite come out in lumps, but close😬. I seldom have both ice cream and Kaluha around, but that combo is tasty too.
Looks great! All but the football game on the tablet anyway😬
Football Sucks!
Thanks so much for the review. I'm not much of a rum guy but with coffee maybe.
Dinner! Following up with Warre Warrior and Pease Odyssey.
Ahhh there's the chicken!
How'd it come out? Where are your greens?!! 🥦🥬
The chicken was great, especially for a 7 pounder which can be dry and stringy. It's just me and the wife so dinner is usually a protein and roasted side and I have an apple for desert. Depending on the season the side ranges from zucchini or tomato salad, broccoli, cauliflower or brussel sprouts and winter squashes. I avoid starchy foods because of diabetes and dairy because of an allergy I got after taking lyme disease medication so pan and oven roasting is the cooking method.
Aah, got it. Eating what's in season is the best! Glad it was good.
Ouzo should pair well with Sutliff’s Mixture No. 79.
Do you drink it as “Tiger’s Milk” or straight up?
https://www.alpascia.com/moments/en/dettaglio/102/te-tabacco
Homebrewed Tangerine IPA
Ooooo that looks good! Local brew?
I don’t drink beer often, but when I do, I would give that a try🙂