Versailles, approx.1970. A pleasure.
14 Likes
I drank a sample of R L Seale yesterday and I think there was something wrong with it. It was opaque and very concentrated flavor with no alcohol. I found out the bottle wasn’t hermetic and I stored the sample for a year or something. Half of the liquid was also missing. What do you think, evaporation?
6 Likes
Sound like almost all of the alcohol has evaporated. At what temperature was the sample stored?
What about the juce, how did it taste - still like Foursquare?
Edit: The opaquness results from the missing alcohol. As some of the flavors are solved in alcohol but the alcohol has evaporated the flavor molecules start “falling out”.
5 Likes
Thanks for explaining this!
I stored it in room temperature for a year, during summer it might have been 30C I think.
It tasted like a smoked dried plum compote (this is a traditional polish Christmas drink, just water infused with dried fruits). Check out my review for more notes, there were quite a lot of them but decently on the fruity and sour side https://link.rum-x.com/wzPF
2 Likes
I tasted the 100% Vendome Chairman’s for Bitters & Bottles yesterday.
I drank the rest if the Sample today. The experience was pretty different. Yesterday the Rum was much sharper and less fruity to me.
It’s interesting how much your daily mood / “Tagesform” changes your Tasting Experience.
11 Likes
Clearly yes!
We often think that the content evolves in the sample or the bottle. This is certainly (undeniably) true, but I have always been convinced that this is far less important than the changes in our own feelings and the evolution of our personal tastes.
11 Likes
My salesman who is always very frank and straightforward about what he thinks, told me: it’s a LROK with HES written on it and in a special bottle to make it sell better 
I’m curious to read less “clear-cut” feedback 
14 Likes
I can totally relate. And I think there are some rums where this phenomenon is more pronounced than others. St. Lucia/Chairman’s beeing one of the more extreme cases. One day you’re wondering why you got that bottle, the next day you think “wow this is quality stuff!”
8 Likes
To me, it’s not a new mark. Lacks the historic connection and is covered by an existing mark. What would keep them from putting out the HMEE at 550g/hlaa (Hampden Medium Ester Expression), the WWJD at 999g/hlaa (What would Jesus drink) and the TIGR (this is getting ridiculous) at 1234g/hlaa? Nothing.
I hope this marks thing won’t get exploited further by marekting people 
17 Likes
Totally agree, but nevertheless, I really like the European HV Lrok 67%.
But three tropical years younger and approximately 7% less strength - I’m not sure if the HES can reach that level…
@TheDunderHut: what is your impression?
10 Likes
“Special bottle (or colorful package) for quick selling”:
I totally agree with him in context to new releases from (not only) most of the IB whatever their names are…!!!
But I think, actually HV could sell three thousand bottles of a two years old OWH without any package within several days…
13 Likes
I agree with both statements.
Seasons and weather conditions have an influence as well. To me high ester rums taste better in summer while this period I I’m more into certain Guyana (Uitvlugt, PM, AN, SWR…) rums. I like to call them “fireplace rums”. Agricole can strangely work both ways for me, depending on the dram.
A friend of mine swears by it that rum tastes better outside 
10 Likes
Tasting outside, however, I think has a problem with the nose or the olfactory aromas!
Here they are simply too fleeting! And for this reason I prefer a tasting in a closed room always!
As for the form of the day at the tasting, I’m with you! However, I have also rated many rum at the 2nd Tasting the same!
7 Likes
I fully agree !
5 Likes
I know this “handmade with love” Label 
4 Likes
