Did You Know Japan Makes Rum? | Cor Cor Red! From Okinawa!
Vložit
- čas přidán 29. 11. 2023
- I have never had rum from Japan, but if this is any indication, it is AMAZING!
Cor Cor Red is really good, they also make a green version which is an agricole style, but I could not get that.
www.astorwines.com/item/41253
Cheers!
More on unclepetescocktailshop
#homebarlife #cocktails #rum - Jak na to + styl
Hello Uncle Pete
I started watching your channel last week for the first time and I have enjoyed your content tremendously. It has been both entertaining and informative! Thank you
Javier
Welcome aboard! I appreciate your POSITIVE FEEDBACK!!!
Love hearing about spirits i might not ever come across , always good to broaden spirit knowledge. Great vid cheers
Glad you enjoyed it
What an interesting discovery!
Right? So much fun stuff out there!
I really enjoy Cor Cor Red (and Green, too). Thanks for highlighting this Japanese rum! I'd be interested in seeing other reviews of Japanese rums that are available in the US (e.g., Teeda, Kiyomi).
Thank You! I am going to have to do some work to get Kiyomi, and Teeda, they aren't available here, so if I have to ship it it gets expensive, blah blah, Kiyomi is available in California, so that might be an option, Washington might have teeda I will have to hunt for it. Thanks for watching!
3RD?!?!?!?=================>Polished bronze!!!
lol
Love the rum videos! Cor cor seems interesting. I have a ton of rum, but none from Japan yet.
I was not really aware that they made rum, but apparently there are a few. I am hoping to track down some more. Thanks for watching!
Great video. I really enjoyed it. Don't think I've ever seen anyone review these, so it's pretty cool since picked both the Red and Green up in Tokyo last summer.
I need to revisit them head to head. My memory is that the Green was, as you'd expect, a grassier, more intense experience
I’d love to hear more about the green, keep me posted if you do the head to head
Sounds fun!
It is fun!
PETE!!! This was awesome!! I need to find this!!! I love obscure stuff like this!!! (As long as it doesn't taste like Baijiu!!) CHEERS!!!!
Well, I can't promise it doesnt taste like Baijiu, but I like it!
Ooo, hell yeah! I got this one a while back (also from Astor), so I love seeing your take on it. I had some similar impressions from back then, but as you say re-tastings can bring interesting new experiences! So I'll have to give this one another go soon. I don't think I ever used it in a cocktail, but I did play with the Kiyomi a couple times (another Japanese rum) with good results. I recall it's a bit less agricole-like and more fruity-estery, which I do think makes it a bit easier to cocktail with. Anyone try a martini-esque drink with olive-y rum? 🤔
I didn't really consider a cocktail, but someone else was wondering about that. Martini might be a fun direction! That clarin sonson might be good in a martini too!
I think I'd like to track down more Japanese rums, Kiyomi you say?...
@@UnclePete Yeah, so Kiyomi is another Okinawan rum! Not sure if there's something special about that island or what. Also 40%. Clean, grainy, grassy, slightly earthy nose. On the dry side with some salinity, a bit of petrol-acetone, but controlled and not unpleasant, sweet grainy and fruity, but not "juicy" if that makes sense, not so much notes of banana and guava, etc., something more unusual and hard to place. For me the Cor Cor Red has some similarities but is definitely a different beast with those olive and almost herbal notes (rosemary??), a funkier nose, more salinity and savory quality on the palate, less "clean" and little to none of that "grainy" quality I got in the Kiyomi. I find the Kiyomi fairly reasonable to mix with (I treat it like a dry rum and it adds some additional interest), not sure about the Cor Cor yet! The Kiyomi was at one of my local Total Wines so may have better distribution. Worth a try I think. 🙂
Looks like Kiyomi is widely available in California, I will try to get some next time I'm down there. Thanks!!
@ogreenius @UnclePete I made a Martini with Clairin Sajous and blanc vermouth and it was quite good. Definitely worth a try. These benefit from a couple drops of saline too.
Fun! I made one with Sonson and Cocci Americano last night, also added some maraschino as it was a bit TOO savory lol. Definitely an avenue worth exploring!
I used to live on Okinawa when my father was in the army many many many years ago. Any particular cocktails these rums might be good in?
Ti Punch is always a good idea, or anything that calls for an agricole. Might make a fun daiquiri too!
when or if i win the lottery and have a bar like yours I want you to be my personal bartender !!!
lol ok
I do have a question about all the spirits ..gin, whiskey,rum ,tequila, ..ect. ...what is the shelf life of them after you open the bottle ... are they any good and safe after a few years
Yeah spirits should last pretty much forever.
great.. I purchased a a bottle 750ml of skull vodka & just for the bottle and after the fact ...yeah had to crack it open , Did plan on it ,found it to be a very smooth vodka in mix drinks also leaned its one of those celebrities brands... great bottle design
Do boutique rum producers just assume they can't compete in traditional rum flavor profiles, so they always focus on Rhum Agricole type profiles? All these new, boutique, artisan type rums don't try to make really rum-y style rums. They're not trying to make anything like a Jamaican, or Guyanan. They always make really grassy sharp rums. Any rum in a fancy bottle with a name I don't recognize always tastes like Rhum Agricole (and it usually is). Why not try to make a really heavy, English style rum?
Hmm That is a good question. I usually assume people are doing exactly what they want to do.
And I think some folks are making rums in other styles. I have a rum from Mauritius, which tastes a lot like a Barbados rum. So it may be confirmation bias.
Also could just be that it is a lot easier to make un aged rum in a tiny pot still, rum made in that manner ends up tasting grassy and such. Heavy english style rums requires aging for some years, and some way to raise the esters, like a dunder pit which may not be possible for small producers,
@UnclePete that makes sense. It's probably impossible to start a NEW jamaican style rum distillery without a colony of dunder from an existing distillery. You could still try to make a Guyanan or Barbados style rum. I think Rhum Agricole and Clarin are probably going to hit some kind of peak in popularity and decline soon. In New York, high-end cocktail places almost exclusively use Rhum Agricoles. A daiquiri doesn't need a grassy Clarin.
Yeah all these trends die out eventually. I'm going to enjoy it while it lasts!
You have a beautiful beard.. i love it !! Would love to have some drinks with you
Thanks!