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Message: [QUOTE="HuskyHawk, post: 4147379, member: 1414"] That‘s a really interesting way to come to whiskey. I didn’t like it either for a long time. For me it was less the taste than the alcohol and trying to find the flavors behind the ethanol. That takes some time. I was drinking too much beer, had to shift to something lower carb and in this case, zero carbs. Started with bourbon, in hindsight Scotch would have worked better. Then I got caught up in it for a few years, with all sorts of spirits. Met some nice folks. It’s an unhealthy hobby though. Good news is, I’ve already got a lot of nice rum. Maybe I’ll try your suggestion and give one a try to see if I can taste it. I suppose I could attempt the [URL='https://punchdrink.com/articles/no-overproof-rum-like-jamaican-rum-fire/']Rum Fire[/URL] again. That would wake me from a coma. It’s the one bottle of anything I really cannot drink. Not surprised on the Caribbean Cask, it’s really a bit too sweet. A bunch of rums [URL='https://www.rumrevelations.com/sugar-list']are dosed with sugar[/URL]. I’ve had that Caribbean Cask and I think they used barrels from a very sweet rum. No sugar in any Barbados or Jamaica rum. Breckinridge uses their own rum barrels, so no sugar there either. [/QUOTE]