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I just bought a bottle of ramazzotti, its surprisingly cheap here, around 13eur in any random supermarket, and no more expensive than a rather unknown local amaro. Really liking the taste, and yeah it is a step up in bitterness from nonino, and even from montenegro, but staying pretty moderate, and not getting excessively sweet. Need to try it in cocktails. There's a rabbit hole I'd like to explore with amari if I ever find the chance; there was supposedly an alpine amaro traditionally produced in my city that doesn't exist anymore, and I'd like to find out what it was. I'm guessing roughly braulio-like but IDK.

that seems a very sensible way of creating a recipe. Wonder what a balkan version would be; travarica and pelin perhaps?

Because they are the best 😊

I LOVE your nails!!

Love the Olmeca and Cimarron. One of the only reasons I go with cimarron is because it’s a liter at the same price the Olmeca is for a 750ML. Can’t beat it but outside of that I love both blancos. Especially for cocktails. Both make for phenomenal Palomas.

Most popular panama rum is Ron Abuelo, various offerings.

I accidentally cut myself but good video 😁😁

I've been seeing A LOT more Asian rums at my local shops. Not necessarily from Japan but definitely a growing category in my hood. Good stuff, Pete! ✌🏽

PETE!! This sounds like a great trip!! Those are some freakishly big crabs!!! Japanese Rum sounds very interesting. Great review!!! CHEERS!!!

Your trip sounds spectacular! I love Japan! Fabulous video Pete!! Thanks so much!

I'm going to Japan in a couple months with my wife and all of the sudden a number of cocktail creatives I follow are posting content about Japan! This was a great video, gave a lot of info about the rum and also about Japanese bar culture and your experience. I'm looking to pick up a rum and definitely multiple shochus while I'm there including some kokuto shochu, which is essentially koji rum. Thanks for the info and great video.

Too much 11 dollar rum will give you a Godzilla™ of a headache! I hear some of the whiskys there are "pretty good!" too!

Bars hidden behind half-doors? Jurassic trashcan-pillaging crabs? Slug+ beauty parlors? That sounds like a pretty surreal trip! Thanks for discovering all this stuff for us (and the rum, of course). I just happen to have some pineapple oleo in my fridge, too, so I will also try it in a ti' punch very soon. Great idea.

Nice bitter bear hat! Anders will be proud.

Those sugar squares sounds kind of like tapa dulce or piloncillo. Did you bring any back to try making a ti punch (or anything else) using that as the sweetener? Also, I was hoping for a selfie with one of those crab monster things.

Sounds like a great trip to Japan!

Ah the rum talk! Alweays fun!

It is also popular in baked goods. Like Punschrullar and Arraksbollar.

excellent video, vibe - and set!! question: when adding water, are you adding weight equal to the sugar you'd previously added (a la most simple syrups) OR to the weight of the mixture as a whole (which would be 2x the sugar weight)? thanks 2:05

Had my first bourbon Milk Punch at a bar few days ago and I can thank you for sparking the interest. It was delicious! Need to make some myself!

I don't understand how Bigallet can be a sub for Amer Picon, given that it is twice the proof

Oh interesting. I have a coffee cup that fits what looks like that exact same mold tightly. So will try drilling holes in the mold like you did and see how I get on!

PETE!!! Please don't slaughter me, but I think I may have possibly missed this fine video!! This new Blanc Vermouth sounds awesome!! We fans need you to make ALL of them and consume all at once LIVE!!! That might be PPV worthy!! CHEERS!!!

Good work! I’m still deep in a Negroni love affair. Similar variations on a Negroni might be fun! Ciao!

Embrace the weird!

If you have a El Presidente in Constantinople you'll be drinking in Istanbul.

For me, the Uruapan was like drinking briney corn water. By far, my least favorite blind buy.

My favorite apricot liqueur heavy cocktail is the Charlie Chaplain: 1oz Apricot liqueur 1oz Sloe Gin (good one) 1oz Lime juice So great and fruity, but you can't put your finger on what fruit exactly that it is.

I know this is an old video, but it's too ironic that it was suggested at the exact same time that I'm sipping my very own creation of the same concept. I'm slightly more north of you but we're still PNW peeps. It has a Seattle bent, and I should play with the vermouth to make it more PNW: 1oz Bainbridge Heritage Doug Fir Gin (great stuff, oily character) 1oz Amaro Amarino (Seattle amaro, cardamom forward) 1/2oz Cocchi di Torino 1/2oz Antica Formula

I always aim for Fassionola to taste like Hawaiian Punch. I’ve heard that’s what Hawaiian Punch was made for to be a Fassionola soft drink

Reverse new york sour, nice one

And only four a day? I thought maybe you'd end up like the infamous HTD episode. This is a tremendous episode. I love ridiculous.

You absolutely butchered that name! (actually, I have no idea, but maybe @trufflesontherocks can help)

Love the nerding here!

This was a fun video! Thanks for putting all this hard work into your comparison, so we know which rums work the best!

Pancakes ! Mix a little with your favorite maple syrup and you will drool over your pancakes or waffles!!

Can we expect 6 El Presidentes for Episode 13?

Oh sure, rub in that you can get Probitas in your neck of the woods! Question on vermouth for you sir, I am always nervous when opening a bottle of vermouth as I am worried that is will go off before I finish it. Do you store your vermouth in the fridge, and how long does it last before going off? Is that a legit concern or? Thanks for the video, as a rum lover, I'm always keen on an El Presidente, but if you are looking for a change of pace on a similar line, look into a Queen's Park Swizzle for the summer months, its a pleasant riff on a daquiri (you can always play around with the bitters you use). Also rum wise, have you tried OFTD yet? Its quite funky, but worth a go (as a mixer to another rum)

It's been a minute or three since I've made an El Presidente. Must, try, soon! Cheers!

No Rules!!

Love this series! I did a set-and-forget when you turned me onto Probitas and C. Comoz for my El Presidentes. Clearly I have some exploring to do, starting with Cocchi Americano, which I've never tried. And I guess that means MORE fridge space dedicated to fortified wines. My overladen fridge door is begging for some bottle reduction mode, too!

I didn't try the equal parts Rudy Ray but upped the Pasubio to 1 oz and reduced the Benedictine to 0.5 oz. Pretty good! I actually think bourbon and Pasubio pair nicely. I would probably add a small amount of simple syrup for a little body but the Pasubio came through and made a nice drink.

I’m only familiar with these places from Patrick O’Brien novels as well!

Rivers for the win 473

For the price, I'll say no.

great ice advice, thanks

Love it. Do you have an idea for an kiwi cordial? Because i dont think i can use the peels :)

You gotta be shit house rat bat shit crazy to drink this awful dreck......I'm pretty sure they were going for paint thinner taste with this?

Love this Rum Talk! Wish I could send you the stuff I see here in Ol' Blighty to compare to the stuff from your neck of the woods

Waitrose supermarkets here in the UK have started stocking Wild Turkey 101. For my money it is by far the best Bourbon available here at the price point. I love it!