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Tiki Central Forums » » Tiki Drinks and Food » » Substitute for Demerara Rum??
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Substitute for Demerara Rum??
thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1239
From: Tampa Bay
Posted: 2014-06-28 9:09 pm   Permalink

wow, spiced rum is way off. not remotely close.

can you get Pusser's rum?


 
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TikiTacky
Grand Member (first year)  

Joined: Nov 23, 2010
Posts: 1305
Posted: 2014-06-28 9:46 pm   Permalink

Is it possible that spiced rum wasn't as overpoweringly spiced as it is now back when Vic wrote that?
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Hakalugi
Site Administrator

Joined: Aug 10, 2004
Posts: 3071
From: Redondo Beach, CA
Posted: 2014-06-28 10:48 pm   Permalink

Quote:

On 2014-06-28 21:46, TikiTacky wrote:
Is it possible that spiced rum wasn't as overpoweringly spiced as it is now back when Vic wrote that?




Trader Vic didn't write that, it was from Trader Vic's Tiki Party book by Stephen Siegelman, published in 2005.


 
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kkocka
Tiki Socialite

Joined: Jul 23, 2013
Posts: 244
Posted: 2014-06-29 09:13 am   Permalink

Wouldn't something like Pyrat XO make a decent sub for Demerara? I believe its made in Guyana with Demerara in its blend.
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TikiTacky
Grand Member (first year)  

Joined: Nov 23, 2010
Posts: 1305
Posted: 2014-06-29 09:20 am   Permalink

Quote:

On 2014-06-28 22:48, Hakalugi wrote:
Quote:

On 2014-06-28 21:46, TikiTacky wrote:
Is it possible that spiced rum wasn't as overpoweringly spiced as it is now back when Vic wrote that?




Trader Vic didn't write that, it was from Trader Vic's Tiki Party book by Stephen Siegelman, published in 2005.



Ack!
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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1239
From: Tampa Bay
Posted: 2014-06-29 11:26 am   Permalink

Quote:

On 2014-06-29 09:13, kkocka wrote:
Wouldn't something like Pyrat XO make a decent sub for Demerara? I believe its made in Guyana with Demerara in its blend.




may be in the blend, but Pyrat is way too sweet imo.

I've always heard Pussers had some demerara in its blend as well, and it tastes to me like a jamaican/demerara blend.

the other thing that may work well, is if you're making a cocktail calling for demerara and simple syrup, use dark jamaican and make your simple syrup from a brown sugar...


 
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Limbo Lizard
Tiki Socialite

Joined: Aug 24, 2006
Posts: 689
From: Aboard the 'Leaky Tiki', Dallas
Posted: 2014-06-30 11:02 am   Permalink

Pusser's would be my first suggestion to substitute for Lemon Hart Demerara, 80° or 151°. But it is not always available, either. What commonly available rum can be used in place of LH, in a pinch?
There was a discussion about
whether Bacardi Select was an acceptable sub for Lemon Hart 80, a while back. I tried it, side by side with LH80, at the time, and remember it was surprisingly similar. Bacardi Select is not as complex, etc., as the LH, of course, but if LH (or El Dorado) is available to you, you wouldn't even asking the question. Yes, it is made by the TC-despised Bacardi,... sorry. But for those who are very limited in available rums, it's too cheap not to give it a try.

(I'll refresh my memory with an updated taste comparison, when I retrieve the Select from the houseboat.)
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AceExplorer
Grand Member (3 years)  

Joined: Apr 03, 2008
Posts: 999
From: Deep in the Jacksonville Florida jungle.
Posted: 2014-06-30 12:35 pm   Permalink

Last week I ran into a bottle of Bacardi Gold in the back of my liquor cabinet. I tasted it neat and was surprised that it didn't taste like acetone. I will admit that there are worse rums than Bacardi out there. Nevertheless, I'm going to figure out a way to use it up, I just can't bring myself to dump it down the drain.

Bacardi does make some good products, although they are best known for their lower-end products. Their Bacardi 8, Bacardi Select, and even their Seven Tiki are steps in the right direction which we should encourage. TC'ers, stop hating on Bacardi when they actually are trying to bring some new and good things to the market. I think they get the picture that better products can bring better sales and image.



 
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AceExplorer
Grand Member (3 years)  

Joined: Apr 03, 2008
Posts: 999
From: Deep in the Jacksonville Florida jungle.
Posted: 2014-06-30 12:43 pm   Permalink

Quote:

On 2014-06-29 09:13, kkocka wrote:
Wouldn't something like Pyrat XO make a decent sub for Demerara? I believe its made in Guyana with Demerara in its blend.



I think Pyrat XO is too light in color - there's not enough "dark sludgey goodness" in Pyrat to compare with the dark Demerara rums.

I was just gifted my first bottle of Pyrat XO after having looked at it on the store shelves for about a year. So the comment above was pulled completely out of my grass skirt.
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What if China started making rums the same way they mass-produce all kinds of other stuff? Hmmmmm...
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AceExplorer
Grand Member (3 years)  

Joined: Apr 03, 2008
Posts: 999
From: Deep in the Jacksonville Florida jungle.
Posted: 2014-06-30 12:57 pm   Permalink

Quote:

On 2014-06-29 11:26, thePorpoise wrote:
I've always heard Pussers had some demerara in its blend as well, and it tastes to me like a jamaican/demerara blend.



I have never heard that about Pusser's, I thought it was an entirely BVI/West Indies product. The Pusser's web site says British Navy Pusser's Rum is the same Admiralty blend of five West Indian rums as issued on board British warships, and it is with the Admiralty's blessing and approval that Pusser's is now available to the consumer."


 
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thePorpoise
Tiki Socialite

Joined: Jan 23, 2011
Posts: 1239
From: Tampa Bay
Posted: 2014-06-30 6:48 pm   Permalink

here is an interesting discussion about the rum contents of Pussers, including a post by a purported pussers exec:

http://rumproject.com/rumforum/viewtopic.php?p=4626&sid=013eba7388b4624cd8cf965647bd7069

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AdOrAdam
Grand Member (first year)  

Joined: Jun 16, 2013
Posts: 429
From: Wolverhampton, UK
Posted: 2014-07-01 06:58 am   Permalink

Tis a shame if some people can't get demerara rums!

A while ago I tried making a Boo Loo & switching the rums around to see if I could recreate the flavour or make a drink more to my tastes with different rums.

For those who don't know the Boo Loo is:



'Round 1' I used LH151, El Dorado 8 & Coruba

'Round 2' I used Goslings 151, Pussers Blue Label & Cockspur

I made the 2 'rounds' a few months apart but the taste was in the same ball park ('Round 2' was less Jamaican if anything).

I like mai tais with Appleton 12 & El Dorado 12 but have also made them with Appleton 12 & Ron Zacapa 23. Some depth of flavour / woodiness of the Ron Zacapa 23 was nicely present in the mai tai (again, I didn't do a side by side comparison but it was not unlike what you gain from using a demerara rum).

I would definitely order some demerara rums via the internet if I couldn't find any on a shelf near me & suggest
this thread for ideas what to order

[ This Message was edited by: AdOrAdam 2014-07-01 14:24 ]


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Sunny&Rummy
Tiki Socialite

Joined: Jun 13, 2013
Posts: 500
From: Melbourne, FL
Posted: 2014-07-01 08:46 am   Permalink

I would actually suggest substituting a moderately aged Trinidad rum for 80 proof Demerara. The soil is different and certainly there is no equivalent to the distillate coming off of the coffey still, but Guyana and Trinidad rum production techniques are both an amalgam of Spanish and British traditions so I think there is some shared historic DNA that might show in the product. Angoustura 7 year is showing up on more and more shop shelves and it has a good price point compared to the more aged Angoustura expressions. I would give that one a try.

[ This Message was edited by: Sunny&Rummy 2014-07-01 09:05 ]


 
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TikiKohler
Member

Joined: Jun 28, 2014
Posts: 3
Posted: 2014-07-01 5:42 pm   Permalink

Thank you, Sir. I'll use the select till I can find the real deal. I just wanted to make sure that my cocktails come out with the proper flavor profiles (or as close to) as the original creator intended. Tiki drinks are a great balancing act of flavors that seem to easily topple if improvised or guessed at. It's difficult when you have no frame of reference.

 
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jamoke
Member

Joined: Jul 02, 2014
Posts: 5
From: Arizona
Posted: 2014-07-02 12:14 pm   Permalink

Quote:

On 2014-07-01 17:42, TikiKohler wrote:
Tiki drinks are a great balancing act of flavors that seem to easily topple if improvised or guessed at. It's difficult when you have no frame of reference.



This should be the "Newbie Creed", it certainly applies to me.
So glad there is online help and guidance.

Cheers!


 
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