Thanks so much for submitting a report. It has been emailed to the Rum Captain and will be actioned shortly.
Easily consumable in a bind
Aged for up to 6 years in American white oak and ex bourbon casks. Gravity fed charcoal filtration to remove the colour. Aromas of fresh coconut a little earthy. Taste very smooth and creamy with a hint of coconut water. Bottled at 47% abs am impressed.
Enjoyed a bottle of Diplomatico Planas while in London. Nice bottle and label design. Floral notes and coconut straight to your nose and palate. Quite a kick at the end. The Planas is not meant to be a neat sipper rum.
I read that this was replacing the Diplomatico Blanco, so I thought I'd try them both side by side with the hopes that this would be at least as good as that. It's close, but I slightly prefer the Blacno.
This is a tad less sweet than the Blanco and it's 47%abv rather than 40%. I read it was intended as a mixer. Not a bad business decision, as their Reserva is far better if you like straight rum. But I rate rums straight, and I slightly prefer the Blanco, so I'll give that the edge. Still, this is very good, and I believe this would make a great mixer.
Minty with peachy citrus aroma. Smells of coconut flesh with hint of sweetness from coconut water. Complement with buttery oak aroma.
Buttery mouth feel which provide a body to it. Coconut flesh flavour, nutty almond, hint of cedar wood but balance with good tartness.
Clean and medium length finishing. Grassy notes with alcohol minty-ness.
We tried this at the NYC Rum Fest, and found it surprisingly smooth for a white rum, so we bought a bottle at Astor Wines. It does have a stronger alcohol nose than others, due to the 47% ABV.
i admit it. i'm a barrel and age snob. i was expecting this to be harsh ethanol mixed with a splash of windex. it turns out to be a 6 year aged gold rum, charcoal filtered to be crystal clear (Which i again ask: "why?"). nose is missing the barrel and betrays this as a younger rum, maybe maybe a hint or raisin? the taste is clean, with some age, a LOT of black pepper, and some heavy syrupy fruit (like maybe mango but not strong... more like a viscosity thing). all in all not bad, would make a pretty fine daiqiuiri i think.
faire un rhum blanc a partir d'un rhum ambré (décoloré en le filtrant sur du charbon...) idée surprenante pour un résultat tout aussi surprenant, un rhum blanc proche des sensation d'un rhum vieux.
a tester, il devient très intéressant pour élaborer des cocktails.
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