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Martinique rums?
liltikichef
Tiki Centralite

Joined: Dec 05, 2010
Posts: 38
From: currently in south Georgia
Posted: 2013-07-21 9:06 pm   Permalink

I'm not sure if this has been discussed in here, but as there was over 47 pages I didn't have time to look
I'm going to be in the Ft Pierce area of Florida next week and would like to know if any TC'ers in the area know of any location that may carry a Martinique Amber. I cannot find them anywhere in Georgia, so I figure I'll try down there in FL. I'm not sure which one would mix best; I'm trying out a couple different recipes, one of which is of course the 1944 Mai Tai. Any suggestions? Any help would be greatly appreciated!:)

Also, gonna try to hit up the Mai Kai again while I'm down there, if any TC'ers in the area want to hang!


 
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thePorpoise
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Joined: Jan 23, 2011
Posts: 1220
From: Tampa Bay
Posted: 2013-07-21 10:46 pm   Permalink

can't speak for the location you're visiting, but the Total Wine chain has stores throughout the state, they usually carry several Martinique rums.

also, i've seen St James Ambre at several ABC stores.


 
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liltikichef
Tiki Centralite

Joined: Dec 05, 2010
Posts: 38
From: currently in south Georgia
Posted: 2013-07-21 11:35 pm   Permalink

Thanks! I'll definitely hit those 2 up while I'm there; how is the St James?

 
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GentleHangman
Grand Member (7 years)  

Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
Posted: 2013-07-22 06:45 am   Permalink

Roy's Liquors in Ft. Pierce has several rums from Martinique in addition to Kohala Bay and Lemon Hart 151.
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Sunny&Rummy
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Joined: Jun 13, 2013
Posts: 482
From: Melbourne, FL
Posted: 2013-07-22 10:07 am   Permalink

ABC Liquors in Vero Beach on 20th Ave. has St. James Royal Ambre. Answering your question. . . for around $20 I think Royal Ambre is great. Makes a great combo rum in a classic Mai Tai and makes a fine Donga Punch, Three Dots and a Dash, and 'Ti Punch Vieuz as well.

As already noted, Roy's on US 1 in Fort Pierce usually has a few Martinique rhums, including St. James, La Mauny, and Depaz. Good luck just limiting your purchases to just agricoles at Roy's. They also are about the only place around for Smith and Cross. LH151, and Kohala Bay.

The Total Wine in Melbourne now has Neisson and Rhum JM as well as Dillon rhum blanc and Rhum Negrita which has it's place for mixing but is not a traditional rhum agricole vieux and certainly not what I would consider a sipper.
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liltikichef
Tiki Centralite

Joined: Dec 05, 2010
Posts: 38
From: currently in south Georgia
Posted: 2013-07-23 5:08 pm   Permalink

Thanks you guys!! I appreciate the tips! I think I actually have been to Roys--last time I was here in Ft Pierce, got a bottle of LH151 LOL Kicking myself in the ass for not looking for the martiniques while I was there lol

 
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Ojaitimo
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Joined: Aug 04, 2006
Posts: 1317
Posted: 2013-07-26 01:13 am   Permalink

Clement from Martinique makes some interesting rhums and I like their Creole Scrub liquor to make killer a Mai Tai.

[ This Message was edited by: Ojaitimo 2013-07-26 01:14 ]


 
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liltikichef
Tiki Centralite

Joined: Dec 05, 2010
Posts: 38
From: currently in south Georgia
Posted: 2013-07-26 8:49 pm   Permalink

Yesterday I went to Roy's and the only one he had was Depaz. I spoke with Keith and he said he couldn't get the St James any more and had run through his old stock. He said he thought Pappy's on Okchobee(sp?) may have it b/c Pappy's had a lot of old stock. I didn't check but did go to Total Wine in JJensen Beach and found a (not cheap) bottle of Clement. Also got a bottle of Velvet Falernum to try.

 
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thePorpoise
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Joined: Jan 23, 2011
Posts: 1220
From: Tampa Bay
Posted: 2013-07-26 9:06 pm   Permalink

clement is not cheap.

St James Ambre is about $20 if you find it at an ABC. try it in a 'ti punch.\

with the falernum, try a corn and oil. (make sure it's the recipe version that's mostly falernum).

[ This Message was edited by: thePorpoise 2013-07-26 21:08 ]


 
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AceExplorer
Grand Member (3 years)  

Joined: Apr 03, 2008
Posts: 989
From: Deep in the Jacksonville Florida jungle.
Posted: 2013-07-27 04:39 am   Permalink

Another thread on TC reported that St James is no longer distributed in the US. I have just finished my last bottle of St James and have started using Clement. The results are very good. Velvet Falernum doesn't do it for me at all -- I got spoiled by making Falernum at home. Velvet Falernum is very subtle (weak, not much depth) compared to home-made Falernum #8 or #9. I usually make #8 and everyone loves it.

My next project will be to make home-made Orgeat. I have long suspected that the store-bought Orgeats are also less flavorful than what you produce at home.
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Sunny&Rummy
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Joined: Jun 13, 2013
Posts: 482
From: Melbourne, FL
Posted: 2013-07-27 07:11 am   Permalink

I had also heard but not gotten confirmation on the recent inavailability of St. James. Seems to contradict its wide availability (of Royal Ambre) at the local ABCs for $20, unless that is a closeout price. For @ $12 less than Rhum Clement I certainly hope the domestic demise of St. James is just a nasty rumor.

Was browsing bottles at the Mansion in Melbourne this week and they had St. James Extra Old as well as the whole range of aged expressions of Rhum Clement. I do wish the Cuvee Homere was not $100 a bottle.

[ This Message was edited by: Sunny&Rummy 2013-07-27 07:16 ]


 
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Sunny&Rummy
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Joined: Jun 13, 2013
Posts: 482
From: Melbourne, FL
Posted: 2013-07-27 07:15 am   Permalink

I am also in agreement that, especially in a Corn N Oil, homemade Falernum is the only way to go. I have tried to strike the right balance with Taylor Velvet, but it just doesn't hold its own against a aggressively robust rum like Cruzan Blackstrap. With homemade (slight tweak of #8), 1:1 blackstrap to Falernum over a big ice cube is just about perfect.

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[ This Message was edited by: Sunny&Rummy 2013-07-27 07:17 ]


 
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djmont
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Joined: Aug 03, 2011
Posts: 346
From: Potomac Falls, VA
Posted: 2013-07-27 08:59 am   Permalink

There have been rumors of St. James disappearing from the American market for years. But it always seems to be around.

I've never made falernum. How big a pain is it?
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Sunny&Rummy
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Joined: Jun 13, 2013
Posts: 482
From: Melbourne, FL
Posted: 2013-07-27 09:40 am   Permalink

Quote:

On 2013-07-27 08:59, djmont wrote:
There have been rumors of St. James disappearing from the American market for years. But it always seems to be around.

I've never made falernum. How big a pain is it?




It's pretty simple and absolutely worth the effort. Google Paul Clarke's Falernum #8 as a good jumping off point. I use plain 40 proof light rum instead of JWray (I found JWray did TOO GOOD a job extracting flavors -- especially the ginger) use the zest of 10 limes (no pith), and I cut the ginger back to an ounce.

You can also find a lot of back and forth online as to weather to include lime juice as well as zest. For the sake of longer shelf life I do not include juice, and anyway most recipes calling for Falernum usually call for fresh lime juice as well.

Give it a go and you will be pleased with the results.


 
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heylownine
Grand Member (first year)  

Joined: Oct 05, 2008
Posts: 665
From: Agoura Hills, CA
Posted: 2013-08-04 10:27 am   Permalink

Quote:

On 2013-07-27 09:40, Sunny&Rummy wrote:
Quote:

On 2013-07-27 08:59, djmont wrote:
There have been rumors of St. James disappearing from the American market for years. But it always seems to be around.

I've never made falernum. How big a pain is it?




It's pretty simple and absolutely worth the effort. Google Paul Clarke's Falernum #8 as a good jumping off point. I use plain 40 proof light rum instead of JWray (I found JWray did TOO GOOD a job extracting flavors -- especially the ginger) use the zest of 10 limes (no pith), and I cut the ginger back to an ounce.

You can also find a lot of back and forth online as to weather to include lime juice as well as zest. For the sake of longer shelf life I do not include juice, and anyway most recipes calling for Falernum usually call for fresh lime juice as well.

Give it a go and you will be pleased with the results.



Yep, it's surprisingly easy. Almost every home syrup or liqueur ends up being a lot less difficult (or exotic) than it seems once you've made it a few times. I'd recommend following the #8 or #9 recipe the first time you make it as a baseline, then adjust individual elements how you see fit.

Wait, were we talking about Martinique rum? to keep this relevant to the thread: another couple to try and find are Rhum JM and Neisson.

kevin

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