If distillers can’t keep up with the current and growing worldwide demand for bourbon, we may have to turn to rum instead.
You can buy some old-ass rum, which, after being distilled from molasses or sugar cane, has sat around in barrels for long periods of time, for relatively small sums of money: El Dorado 15 is, as you might expect, made with a blend of rums that have sat in a barrel for at least fifteen years. Is it slightly sweet and rounded with a “full nose packed with dark coffee, candied orange, almonds, dark chocolate, pepper and rich vanilla.” It is only thirty-six dollars. Barbancourt 15 is kind of soft and woody and fruity and other things you might say about a bourbon, but instead of corn it’s like molasses. It’s about forty bucks. Ron Zacapa 23, which is a blend of rums between six and twenty three years old, is probably the first rum that made a lot of people go, “Oh, rum isn’t just that stuff that goes in a daiquiri or a mojito or that made me vomit pieces of my intestines into a urinal while I was wearing a silver crown.” Here are some tasting notes for it: “Nose full or apricots, citrus fruits, vanilla, cocoa and bourbon.”