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Tasty, but not quite great
I use this as the rum ingredient in my homemade falernum. It is adequate, as it doesn't contribute much for flavor, so my recipe shines through.
The first couple times having this rum, I had great difficulty getting past a strong banana note; however, once acclimated to the intense flavour profile, I'm really enjoying this. A note of caution: if you are starting into these funky rums, do not prime the palate with aged rum such as Foursquare - I find the shift over to wray & nephew as a sipper requires a fresh palate, an open mind, and perhaps a little water.
On the nose I get fried ripe plantain, olives, funk, white wine, vanilla, cinnamon and floral notes. Water brings out some more floral character. The palate is caramel, pepper, vanilla, is oily and again fried plantain. The finish is walnut and slightly drying; medium length (but the funkiness lingers).
The more I try this rum the more I'm finding it interesting. The rum category is a truly diverse and interesting one, perhaps the most of any spirit. I do agree with another reviewer that says it can be polarizing; I use to dislike it and now I quite enjoy it.
This was my introduction to "funk" taste in rum and is my go-to for any drinks I want to add that flavor.
The world's most famous drink mixer rum(?) is a blend of rum distilled in a column still and a pot still whereafter it’s stored in a steel tank for a year before being bottled.
It was this rum that was used by Victor Bergeron when he created Mai Tai in 1944.
It has a spicy sweet, fruity and fresh scent. The taste is floral with a slight crunchiness, where there is citrus and syrup. Despite the high alcohol content, the taste is mild with fruity hints of banana and pineapple. in the aftertaste there is a certain sweetness and a long spiciness.
Picture: My opened bottle & My Jamaican shelf.
This is awesome stuff. TONS of overripe bananas, pineapple, and plenty of nutmeg and spice. I bought this for mixing, but the cocktails don't need to be super-complicated to let this rum shine. In fact, it even works on the rocks or with a little splash of water. I also really enjoyed it in my Canadian, bastardized version of a "Ti-Punch". I hope I'm never without a bottle of this stuff.
The smell is chemical. Almost like the rum isn’t rum at all. Not the kind I am used to anyway.
The initial hit is just like the smell. potent. I was ready to rid of this rum, however following the sharp and chemical hit is a smooth sweetness in which you can sense the progression of flavours more than ever. I think the contest gives it a good kick and it’s something I wouldn’t but again, but I certainly didn’t mind drinking.
Wasn't sure what to expect. Aroma is pleasant and funky. Smells of overripe tropical fruit. Surprisingly smooth for how strong it is when neat. Pleasant burn like a good blanco tequila, but the burn is prominent. Mixed very well with squirt, with margarita recipe, or just make daiquiri. Just hold back a little on the portion to account for the over proof. Relative to Run Fire, the aroma is more pleasant and fruity. Rum Fire's aroma is really funky, approaching rotting tropical fruit, some leather and shoeshine. I like both, but they have their differences.
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