Doing so is a great education in the effects of aging. Your note – that the 15yo is smoother, more complex, more flavors, and more vanillan is accurate and is exactly what aging is all about. To expect these rums to turn into a syrupy and altered Zacapa or Pyrat is unjustified – rather, the comparison exemplifies real and pure aging vs serious alteration (Pyrat being Exhibit A).

Keep in mind that even the 5-star has spent 8 years aging in the tropics. It was our firm opinion that the 15 yo has reached the outer limits of aging in the tropics, as per the taste profile.

Thanks for your rare perspective on Barbancourt’s cane juice rhums. As an aside – the main reason “rhum agricole” does not appear on their bottles is largely related to the violence and punishment inflicted by Napolean after Haiti achieved their freedom. But agricoles they are, though all English speakers would be more accurate in using the English terminology of “cane juice” rums.

You said ‘hostess’ so I figured you must mean the drink from the guesthouse, since I had mentioned that one was made by a woman.

As for the drink you say was essentially an old-fashioned Daiquiri. I am not so sure. Do you mean the drink made with ‘Spanish Lime’? Maybe I should have used another word. In Haiti they call the fruit kenep or quenepe. Checking on the Internet I found it was also called Spanish Lime, and since that name was English I went with that. This fruit was something I had never come across before and I am not sure what the most widely used name for ti is. It is nothing like a lime though, with the flesh being vaguely like a lychee – sweet and perfumed rather than acidic. Therefore the drink was nothing like a Daiquiri. I think Barbancourt must use this fruit to flavor the Pango Rum.

Have you come across the fruit I am talking about? Maybe I should remove the references to Spanish Lime. They are probably more confusing than helpful.

As for what the hostess served you with the lime and sugar, what she made you was essentially an old-fashioned Daiquiri. Another popular way to drink Barbancourt, which myself and many other Haitians I know utilize, is chilled or neat with lime and honey. This is a very versatile recipe. It can be a tricky formula, but it’s good; tweak it to your liking. I would start with a quarter of lime and about a teaspoon or a half teaspoon of honey for about every 2-3 ounces of rhum; those proportions make for a slightly flavored rum cocktail. You can also go to the other end of the spectrum by adding more which will leave you with a rum sour. I usually shake the rum, honey, and lime juice together; then add the ice after the honey is dissolved if I want it chilled. This is pretty much a rum sour recipe; but the use of honey- I find-adds more depth and flavor.

OK, not that exciting really, but the Hotel Oloffson in Port-au-Prince does do a great rum sour with a secret ingredient.