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Roaring Dan’s Maple rum, a double pot-distilled, Grade A molasses-based rum that gets a dose of Wisconsin maple syrup before the second distillation. It’s then aged in both new charred American white oak and used bourbon barrels for one to two years before it’s bottled at 90 proof.via American Rum Report
Flawed with a glimmer of hope
I'm always interested in US rums, but to date, the Papas Pilar and Koloa are the only decent ones I've tried. This one sounded interesting because like the Papas Pilar Dark, it is also a maple rum.
This tastes more like a sugar cane rum than a molasses rum (I generally prefer molasses). Smells and tastes of charred oak with a small hint of bourbon, and a little maple (nothing close to the Papas Pilar). It's a bit on the dry side, and rather thin (as opposed to creamy). To me, this rum isn't smooth enough to be 45% abv; it comes across harsh at that strength.
The aroma will burn nose hairs and I must admit that this caused me not to sip any. Mixed originally with ginger ale and the rum had no real body without any maple. A bit smoother in coke but overall just a strong alcohol taste. Funny, all that said did not hate it but will not stock in my bar.
Enjoyed a bottle of Roaring Dan's Maple while visiting Grand Canyon. Nice old school bottle and label design. Light yellow color. Pure alcohol and mild maple mixed with some oak to the nose and palate when neat sipped. Better mixed than neat sipped.
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