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#1
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Yo Iceman!!
Is this it?
http://www.rumportal.com/distilleryimages/rfro.jpg Joe Googles fault if I posted this twice. |
#2
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Nope....
http://www.drinks.co.uk/acatalog/LAM..._RUM_70cl.html 151 proof / 75% ALCOHOL I'd like to try thestuff on the label you submitted though...... CM "Joe" wrote in message ups.com... Is this it? http://www.rumportal.com/distilleryimages/rfro.jpg Joe Googles fault if I posted this twice. |
#3
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"Overproof" wrote in message Nope.... http://www.drinks.co.uk/acatalog/LAM..._RUM_70cl.html 151 proof / 75% ALCOHOL 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. Max |
#4
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"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???? CM |
#5
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"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 |
#6
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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 |
#7
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"Maxprop" wrote in message 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. That... I doubt you could acomplish Max..... very few people can go shot for shot with me and win a gavity race. The very fact you stated that the alcohol content masks the taste of the rum is a certain indicator of your inability to handle the higher octane ratings with grace. But I prefer rum to taste like rum, not like mineral spirits or paint thinner. It's a flavor issue, not one of strength. Balderdash.... Lambs is very smooth, rich, mellow and I prefer it's taste to the likes of Barcardi. I don't drink the Bracardi 151 due to the fact it tastes terrible. It's not an issue of strenght... it's an issue of flavour... and obviously your 'delicate palatte' cannot tolerate the strenght.of this much prized rum. 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. Now you see.... that just doesn't happen to me. I get drunk but I'm still far from adolesent activities you recounted upon your inebreation history. It could be you have never learned to pace yourself, or that you have no respect for the capabilities of the liquid you are consuming..... or maybe you might be sufferring a 'wet brain' syndrome. 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? To make it paletable to women as well as men? Why are the very finest sipping bourbons and ryes the same? See above... Why don't they make 150 proof cognacs and armegnacs? Those damned Frenchies..... Only the Brits, for some arcane reason, choose to distill such high alcohol content rums, but at a price: flavor. No Max... the price is the seperation of Pansies and Men. I understand this offends your sensibilities... seeing you are squarely placed in the Fancy Boy Corral. They simply don't taste anywhere near as good as lower proof rums. I heard this from ...Women! 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. I don't drink to get blasted..... I drink because I enjoy the taste of the beverage. I also believe you get better bang for the buck in buying a higher proof alcohol.... let's face it Max.... just drink less or mix it lighter. So, doesn't that chest beating you did seem a bit silly now? Absolutely not...... oh look... you just dropped your hanky. Now why don't you run along and discuss your situation with the other Dandies..... they might share your delicate tastes. CM |
#8
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Maxprop wrote: 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. Max, IIRC all rum and burbon is distilled to almost pure alcohol. Once it is put in charred oak casks to age a percentage of the alcohol evaporates( the Angles share). This also make it smoother and it picks up flavor from the barrels. The carmelation between the charred barrels and the wood gives it it's color. Most fine rums and burbons are aged at least 5 years in oak. Joe |
#9
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In article , Maxprop
wrote: "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. Wrong on 2 counts. Inner Circle Dark OP rum. 78% ethanol, lots of flavour, made right here in Australia. Was originally a CSR (Colonial Sugar Refinery) Directors Special blend. I have a 6-pack of bottles to take to sea with me, along with the Absolut vodka. PDW |
#10
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Overproof wrote: Nope.... http://www.drinks.co.uk/acatalog/LAM..._RUM_70cl.html 151 proof / 75% ALCOHOL I'd like to try thestuff on the label you submitted though...... A friend brought a bottle over, saw overproff on it and figured that was it, smooth, aged in a oak cask for 5 + years. 151's ok, but I prefer to give the angles their share. Joe CM "Joe" wrote in message ups.com... Is this it? http://www.rumportal.com/distilleryimages/rfro.jpg Joe Googles fault if I posted this twice. |
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