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Tiki Central Forums Tiki Drinks and Food Dark Jamaican: Myers vs Coruba
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Dark Jamaican: Myers vs Coruba
TikiHardBop
Tiki Socialite

Joined: Feb 21, 2009
Posts: 524
From: Rockledge, FL
Posted: 2017-08-19 10:06 am   Permalink

Roy's in Ft. Pierce also carries it.

 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 910
From: Austin
Posted: 2017-08-19 11:06 am   Permalink

Quote:

On 2017-08-19 05:31, jokeiii wrote:
Quote:

On 2017-08-18 14:11, mikehooker wrote:
That's a great price. I just bought two liters at $23 a piece last week.

A couple years ago I found a dusty old label 750 ml bottle for $10 at a random liquor store. Was stoked on the price and the better looking design but little did I know at the time, that bottling was before they changed their formula so I whipped through it quickly without thought or hesitation. Wish I had the foresight to compare them.

Has anyone actually done a side by side comparison of old and new Coruba? I believe the old bottle had more pot still in the blend. Wonder if adding a small amount of J Wray can somewhat approximate the old flavor.



My default solution for pot still/funk deficiency is a little bit of Hamilton Pot Still Jamaican. In my experience, however, you have to be careful because a little goes a very long way.





Whether it be Hamilton, Wray and Nephew, Smith & Cross, Rum Fire or any other high pot still rum, I'd be curious how to approximate the actual flavor of the old Coruba, not just add a random dose of funk to the new one. I don't remember if it was this thread or another one, but someone a while back had mentioned making a Mai Tai with 2 oz Coruba. I tried that with the new stuff and it wasn't good at all. I'd love to know exactly what it's missing and keep reusing that old label bottle I have with a blend that actually tastes like what belongs in there.


 
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jokeiii
Tiki Socialite

Joined: Sep 18, 2010
Posts: 428
From: Miami
Posted: 2017-08-19 12:43 pm   Permalink

Quote:
Whether it be Hamilton, Wray and Nephew, Smith & Cross, Rum Fire or any other high pot still rum, I'd be curious how to approximate the actual flavor of the old Coruba, not just add a random dose of funk to the new one. I don't remember if it was this thread or another one, but someone a while back had mentioned making a Mai Tai with 2 oz Coruba. I tried that with the new stuff and it wasn't good at all. I'd love to know exactly what it's missing and keep reusing that old label bottle I have with a blend that actually tastes like what belongs in there.



Mike,

To my palate, 3:1 "new" Coruba to Hamilton does the trick.

HTH!

_________________
-J.

[ This Message was edited by: jokeiii 2017-08-27 16:27 ]


 
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