This blog is logging my journey through rum. I’ve moved on a little since I started out drinking the stuff 8 months or so ago and I’m not so keen on the sugar added rums, however I’m back-dating and to fully journal it I’ll work through reviews in the order I was buying. This means starting with some sugared ones. It’ll get more exciting later on when I get to the single casks, I promise!
What is it? A blend or rums from Guyana and Trinidad that is aged for at least 15 years. Quite heavy use of the wooden pot stills from Guyana. Molasses based.
40% abv. Filtered. Coloured.
Sugar? Yep. Added – on-line sugar tests so between 25 and 30 grams per litre. No other flavourings are added.
Nose: Lots of oak, planks and cut wood, that sort of thing. Baking spices (cinnamon, clove, brown sugar), vanilla, a little bit of liquorice and some tropical fruit, maybe dried mangos.
Palate: Dry at first, sappy with a medium to heavy mouthfeel. A touch of coffee and slight bitterness, a little tingle of black pepper. Not what I was expecting from rum at all.
Finish: Medium to long, but I get the feeling that it’s hanging around because the sugar has coated my mouth. Too syrupy as it moved from palate to finish, the interesting bitterness goes and there is a flatness that is brought on by the sugar. The final and lingering taste is strongly of over ripe bananas. I like bananas.
Thoughts? It’s a nice rum. As one to start with coming from whisky the oak and bitterness breaks me in a bit, but it’s too sweet. If they had toned the sugar down a bit it would have been a lot better, but it’s 15 years old and a good price, so I can’t complain too much.