Hey I'll ask a question.

If we can I'd like to avoid the "it ain't port unless it's from
Portugal" arguement.

So, I'm in the process of making a port wine and need to fortify it.
Used everclear, and a mix of everclear and brandy in the past.

Been thinking about using everclear and 151 rum this year. Seems
like a little bit of rum would give a nice carmelly background to the
port.

Any impressions or thoughts appreciated.

Steve
Oregon