Bay Rum Bay Rum Bay Rum

Rhum differs from rum in being distilled from fresh pressed sugar cane juices (typically in French territories). 

Even possessing an undiscerning peasant's palate, the rum/rhum variants are easily detectable with my preference leaning to solera, specifically Zacapa.

I agree that it’s probably just using the French spelling, not ye olde English Spelling.

With how much good rum is made in the Spanish speaking countries of the world, makes me wonder why nobody has ever made a nice Bay Ron?

Perhaps this was lost in my lengthy post:

Rhum differs from rum in being distilled from fresh pressed sugar cane juices

Agree with you completely that even a sniff of a good rhum agricole (from the fresh pressed cane juice) is easily differentiated from most other types of rum/rhum/ron.

You raise an additional interesting point which is that the soap makers seem to be (from my very limited outsider perspective) focused on the Bay side of the equation focused on the spices and infused goodies rather than telling us more about the rum they are using to make their infusions. I would love to see somebody play around with some of the different styles of rum out there to see what it does to the final product.

I imagine you’d be 100% correct in your thinking that using a Martinique rhum agricole would give you a different end result from a Jamaican white overproof or a Puerto Rican white rum (just thinking of rums you might find in the not-aged / lightly aged category). I’m sure some are even staring with a Spiced Rum to jumpstart their infusion process to get to the final product.

Maybe Dragonsbeard will create a Bay rhum/rum/ron “trio fantasia” one day.

Rhum differs from rum in being distilled from fresh pressed sugar cane juices (typically in French territories). 

Even possessing an undiscerning peasant's palate, the rum/rhum variants are easily detectable with my preference leaning to solera, specifically Zacapa.

I agree that it’s probably just using the French spelling, not ye olde English Spelling.

With how much good rum is made in the Spanish speaking countries of the world, makes me wonder why nobody has ever made a nice Bay Ron?

Perhaps this was lost in my lengthy post:

Rhum differs from rum in being distilled from fresh pressed sugar cane juices

Ok, what are the odds that Long Rifle was even aware of the distinction between rum and rhum when naming their product Bay Rhum let alone actually using rhum distilled from fresh pressed sugar cane juices in their ingredients? Or rum at all?

I agree that it’s probably just using the French spelling, not ye olde English Spelling.

With how much good rum is made in the Spanish speaking countries of the world, makes me wonder why nobody has ever made a nice Bay Ron?

Perhaps this was lost in my lengthy post:

Rhum differs from rum in being distilled from fresh pressed sugar cane juices

Ok, what are the odds that Long Rifle was even aware of the distinction between rum and rhum when naming their product Bay Rhum let alone actually using rhum distilled from fresh pressed sugar cane juices in their ingredients? Or rum at all?

Was not intending to address that issue, only the statement that rhum had no specific meaning other than as a rustic reference to imply pedigree. Hell, most bay rum, that actually contains rum, desultory employ rot gut.

I agree that it’s probably just using the French spelling, not ye olde English Spelling.

With how much good rum is made in the Spanish speaking countries of the world, makes me wonder why nobody has ever made a nice Bay Ron?

Perhaps this was lost in my lengthy post:

Rhum differs from rum in being distilled from fresh pressed sugar cane juices

Agree with you completely that even a sniff of a good rhum agricole (from the fresh pressed cane juice) is easily differentiated from most other types of rum/rhum/ron.

You raise an additional interesting point which is that the soap makers seem to be (from my very limited outsider perspective) focused on the Bay side of the equation focused on the spices and infused goodies rather than telling us more about the rum they are using to make their infusions. I would love to see somebody play around with some of the different styles of rum out there to see what it does to the final product.

I imagine you’d be 100% correct in your thinking that using a Martinique rhum agricole would give you a different end result from a Jamaican white overproof or a Puerto Rican white rum (just thinking of rums you might find in the not-aged / lightly aged category). I’m sure some are even staring with a Spiced Rum to jumpstart their infusion process to get to the final product.

Maybe Dragonsbeard will create a Bay rhum/rum/ron “trio fantasia” one day.

I’ve been following this thread as I’ve become increasingly interested in Bay Rum.  I will be using different Rums as I move along making different infusions. Good point on us telling people what Rum we are using to create the Bay Rum.

So both my first two Bay Rums , the traditional and Tortola were made using Karaken Black Spiced Rum. The photo of the Traditional Bay Rum infusion looks a little lighter but what’s still in that jar is now very dark and stronger in scent as it ages. Another thing I like about Bay Rum and making it from scratch. At the time I knew very little about Rum other than Meyers Dark which I used to indulge in back in the 80’s mixed with Pineapple juice so I picked the Kraken just based on the name, it was very dark and it was recommended by the liquor store owner. I already stated my Berry Bay Rum using the Kraken but I have an idea for another Bay Rum for Spring so I’ll look into some alternatives in Rum.

If you want I can use the Rhum word for one of my new ones if you think it’s a good idea. 

Perhaps this was lost in my lengthy post:

Rhum differs from rum in being distilled from fresh pressed sugar cane juices

Agree with you completely that even a sniff of a good rhum agricole (from the fresh pressed cane juice) is easily differentiated from most other types of rum/rhum/ron.

You raise an additional interesting point which is that the soap makers seem to be (from my very limited outsider perspective) focused on the Bay side of the equation focused on the spices and infused goodies rather than telling us more about the rum they are using to make their infusions. I would love to see somebody play around with some of the different styles of rum out there to see what it does to the final product.

I imagine you’d be 100% correct in your thinking that using a Martinique rhum agricole would give you a different end result from a Jamaican white overproof or a Puerto Rican white rum (just thinking of rums you might find in the not-aged / lightly aged category). I’m sure some are even staring with a Spiced Rum to jumpstart their infusion process to get to the final product.

Maybe Dragonsbeard will create a Bay rhum/rum/ron “trio fantasia” one day.

I’ve been following this thread as I’ve become increasingly interested in Bay Rum.  I will be using different Rums as I move along making different infusions. Good point on us telling people what Rum we are using to create the Bay Rum.

So both my first two Bay Rums , the traditional and Tortola were made using Karaken Black Spiced Rum. The photo of the Traditional Bay Rum infusion looks a little lighter but what’s still in that jar is now very dark and stronger in scent as it ages. Another thing I like about Bay Rum and making it from scratch. At the time I knew very little about Rum other than Meyers Dark which I used to indulge in back in the 80’s mixed with Pineapple juice so I picked the Kraken just based on the name, it was very dark and it was recommended by the liquor store owner. I already stated my Berry Bay Rum using the Kraken but I have an idea for another Bay Rum for Spring so I’ll look into some alternatives in Rum.

If you want I can use the Rhum word for one of my new ones if you think it’s a good idea. 

Thanks for the insight into your product Frank. I would personally only recommend using the word “rhum” if the rum you were using in the batch originated in a French or French Creole speaking country.

I like the idea of seeing what a different rum would do, so you could perhaps offer “flanker” bay rums that play with the rum in some way?

That said, your original way of doing it is pretty amazing and who am I to mess with the amazing success of your Ethos Bay Rum formula!

MW Bay Rum

Nice

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I like this rum. I think it would make great bay rum too 

I like this rum. I think it would make great bay rum too 

My favourate inexpensive rum. But REALLY partial to soleras, especially Zacapa

Love Zacapa and for the money, Diplomatica. Grew up in Ky drinking bourbon. Prefer the sipping rums now. Man, may have to try and make my own BR now.

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Love Zacapa and for the money, Diplomatica. Grew up in Ky drinking bourbon. Prefer the sipping rums now. Man, may have to try and make my own BR now.

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Green Diplomatica outstanding but, in all fairness, on another price level from Cruzan Black Strap. 

No challenge to making BayRum: simply a matter of choosing quality ingredients, keeping it simple so it retains masculinity and avoiding clove if so inclined. Go for it.