Ryan Ginstrom wrote:
> Declan Murphy wrote:
> 
>>I've never been much of a rum drinker. No objections to the occasional
>>Daiquiri, Pina Colada or Z Street slammer, but compared to a 12 year
>>old single malt the average rum seems so industrial. Pass the coke
>>across when you are done.
> 
> Living in Panama for a couple years, I got to be something of a fan of the
> stuff. Or the local equivalent in Panama (seco) or Columbia (aguardiente). A
> good brown Columbian arguardiente is a great pleasure, and even tastes nice
> without any fookin ice.

Haven't seen any Colombian arguardiente on the shelves at my local 
Sugita, so I'll take your word for it. Do you know if any are available 
in Japan?

I do have a bottle of Brazilian cachaca (Velho Barreiro) in stock, and 
cachaca is a form of arguardiente. But without shitloads of ice, papaya 
juice, pineapple juice or some other tropical fruit juice, it simply 
tastes like shit. I don't speak Spanish or Portuguese, but one of the 
local Brazilians tells me Cachaca basically translates as fire 
water/burning water.

> Save the coke for the Bacardi.

Havana Club in my case. Gotta support the Cubans and all.

> I never did get used to "seco con vaca" though.#
> 
> #Seco with milk -- in the country, often milked straight out of the cow into
> the seco glass.

Perhaps it would go well with pig ears?

-- 
"Oh don't give me none more of that Old Janx Spirit/ No, don't you give 
me none more of that Old Janx Spirit/ For my head will fly, my tongue 
will lie, my eyes will fry and I may die/ Won't you pour me one more of 
that sinful Old Janx Spirit"