And the crazy thing is you don’t feel the 79% at all! The high proof Isautiers were one of the positive surprises for me this year 
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Aha, a WIRD high ester, not a Hampden
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I’m patient, the masterclass only begins
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Enjoy! Nice line-up!
P.S.: Has anyone brought up the name change or has this topic been burried silently (or loudly without me noticing)?
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First time in Whisky Live Paris, great experience, and very cool to see so many RumX apps running while walking the tour 
I’ve done 3h in the Rum Gallery and after switched to whisky.
Quick look from my PoV (not easy to go into details in such a quick tour but… ):
- Plantation Sealander : easy to drink, very coconut
- Neisson Godinot : high in bricks, a 52.5 with more sugar
- Neisson Zetwal : very good : fine & complex, pepper, fruits, caramel, banana but a little dry/short… a little disapointment
- JBally 100 years :
damn it’s good, and beautiful. My best tasting of the day, by far. - Montebello Black Edition : Bologne Black Cane like, no more
- Montebello X finish (tried 3) : rich, but similars, and I’m not a finish fan…
- Bologne : Very cool experience, Maeva was very friendly and I really liked the Brut De Colonne. A little less with the old black cane : miss some power…
- Brugal : Cool experience too, they take their time to discuss etc, but at the end… its a RON not my favorites
- Savanna Trad G : not better than the last HERR, but cool
- Mhoba : nice try on the whites, like Jamaican style rums
- Black Tot : Very cool guys, nice transparency on the blend (the whole recipes are on the bottle), loved the 2022 more than 2023 because it reminded me more on the black tot basics (chocolate etc)
- Hampden Great House 2023 : ok, it’s Hampden, true classic
- Vieux Sajous vs Providence 2019 : mouth a little tired, I’ve not seen the big differences here !
On the whisky side, Waterford was UNIQUE and crazy, they got into micro batchs, farms etc, very impressed.
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2600 g/hL AA that‘s crazy high! Was it enjoyable at all?
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After the masterclass with Alexandre Gabriel & Oli.
This monster is very pleasant to me. I was expectingsomething almost not drinkable and in the end, it was à real élégant profile! Real surprise here!
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Alexandre, 5cl please 
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He explained a few things about esters. The esters are different between those of a DOK and these. Barbados doesn’t grow the same esters as Jamaica and the taste profiles are different. These are very hard to push, you can lose everything. And the result is only 50l of alcohol for a ton of raw molasses (even before dilution!) So it’s a very expensive product to produce.
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À surprise at Appleton stand with a very Nice person behind 
after the common tstings, she offered me the opportunity to taste good things!
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Line-up?
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I’d like to thank all those I met on my rumming around at Whisky Live. Nice putting some faces on the usernames and also having a talk about everything and nothing 
I’ll be back next year for a full 3 day pass and hope to see you again. Hopefully maybe even before that 
Hope you all get or already got home safely.
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Was anyone able to try the second Pagos?
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Yes, the two Pagos are really comparable. I personally liked the second one a little bit better
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