Uh, Max..the Brits aren't really known for having a good sense of flavor.
Their food is very bland....unless it's been influenced by Indian curry
cooking. Scones are about as palatable as eating wallpaper paste unless a
pint of jam is poured on them to disguise the fact that there's no flavor.
And most everything is cooked to rags.....so...do we make the conjecture
that 150 proof alcohol has damaged the nerve endings in their tongues, or do
we think that maybe they're compensating somehow? Maybe the quicker you get
drunk the less you have to worry about what your food tastes like?
"Maxprop" wrote in message
t...

"Overproof" wrote in message

"Maxprop" wrote in message

I've had Lamb's 151, but it tastes a lot like Lemonhart 151; IOW a lot
like
turpentine. Not sure why they distill that proof, or why people drink
it,
with the possible exception of getting quickly in the bag. I much
prefer
80
proof--one can actually taste the rum. Even Goslings 80 is better than
their 100. For sipping straight up, 151 proof is awful.


Yes Max... I'd expect no less from a .... shall we kindly state....
delicate
palate... such as yourself.
I find the 151 a full bodied rum, rich and with a bite that lets you know
in
no uncertain terms that you have achieved the pinnacle of rum expertise.

To those of us that have matriculated beyond the 'panty remover' stage...
the 151 Lambs has excellent taste and enough jaw.... to lift the hairs
on
the nape of your neck.

It's obviously way too manly of a rum for some... as you seem to be
touting
the self same defense as the rest of the limp wristed detractors
incapable
of appreciating a fine and serious rum.

"Oh Captain Mooron... it's way too strong".. whined a simpering bilge
barnacle!

Well fancy Boy.... I sip it straight up, neat, room temp...... it's
delicious! In fact a stunt I'm well known for is to guzzle a quart of the
regular proof rum in one go..... then sit down and get to the serious
drinking.

Now Max old boy.... care to re-address your initial critique of my choice
in
rum????

Nope. Now, Cappy, re-read my post and tell me where, if anywhere, I
implied
that it is "too strong" or "too manly" for my "delicate palate." To the
contrary, I'm perfectly confident I can spot you shot for shot with
anything, 151proof or not. But I prefer rum to taste like rum, not like
mineral spirits or paint thinner. It's a flavor issue, not one of
strength.
In college I used to drink 190 proof grain alcohol (Everclear) straight
from
the bottle. But somewhere along the line I learned to imbibe for the
pleasure of the spirit, not for the purpose of killing brain cells and
puking on my friends' shoes.

If alcohol content translates into great flavor, full-body, and manliness,
as you chest-thumpingly claim, why then do the vast majority of superb
single-malt scotches range around 80 proof? Why are the very finest
sipping
bourbons and ryes the same? Why don't they make 150 proof cognacs and
armegnacs? Only the Brits, for some arcane reason, choose to distill such
high alcohol content rums, but at a price: flavor. They simply don't
taste
anywhere near as good as lower proof rums. For getting blasted, they are
almost without peer, if that's what floats your boat. You seem to believe
that imbibing mass quantities of ethanol equates with chest hair and
balls.
Whatever.

So, doesn't that chest beating you did seem a bit silly now?

Max