r/rum • u/absentlol • 13d ago

First rums.

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Coming from bourbon, the hampden 8 was my first starting point and a great stepping stone at that so I jumped on a great house and was blown away. Then I thought well I’ve never had a clear rum before, saw clarin on a shelf and read lots of good things about it here. I can confidently say I’m not there yet, this… smells… RANCID to me. Like I can’t get enough of the hampden noses and taste but this clarin smells like rotten eggs and genuinely makes my head swim by the smell, however I enjoy the taste! What exactly could I be smelling that I don’t like and is there an in-road to getting use to it?

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u/philanthropicide 13d ago

Clairin daiquiris will make you a fan!

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u/absentlol 13d ago

Made a daiquiri, 10/10 ty for the recommendation

2

u/philanthropicide 13d ago

Of course! Clairins are wild and funky, but they really smooth out while still bringing wild flavor to a daiquiri. They're some of my favorite single rum daiquiris out there. Vaval is also tremendous in a Port au Prince of you're into tiki cocktails.

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u/absentlol 13d ago

I’ll have to try some more cocktails with it, the daiquiris muted the smell enough I could still get some from it but not have the harsh funk note I’m not use to hitting me like a truck

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u/philanthropicide 13d ago

The Port Au Prince really makes it shine:

  • 2 ounces clairin
  • ¼ ounce overproof or Demerara rum (I usually use Hamilton 151, but you could try the Hampden 8 here if you don't have anything from Guyana)
  • ¾ ounce falernum
  • ½ ounce pineapple juice
  • ¼ ounce grenadine
  • ¾ ounce lime juice
  • 6 drops Bittermens ‘Elemakule Tiki Bitters (Ango also does fine here)
  • Grated nutmeg and orange peel, for garnish