Thanks so much for submitting a report. It has been emailed to the Rum Captain and will be actioned shortly.
Update- back at the bar where they are officially introducing this rum tonight and have a new appreciation for this rum. As a mixer with citrus no one flavor dominates and you can appreciate the rum. Also tried in a house drink with fruits and juices, excellent. Not sure it is worth the money but will continue to try and probably but a bottle for home now.
This is just being introduced and my local tiki bar is the first to get in our state. Starts very sharp to the nose, the alcohol burn does not go away. First sip is a bit hot but there is some complexity on the tongue. You can just sense the cognac cask and some other crossover tastes over the burn. It is nothing special and at the cost thought it should be better.
Next tried it in a rum old fashion but the burn still came out strong. Better as an odd sipper, almost like the rum did not add to the drink.
I enjoyed my neat sipper but was nothing special, would not go out of my way to even try this again though if it was less expensive it might be a nice once a year alternative.
It is my opinion the industry is getting carried away in casks from other industries to expand their flavor profiles when we should be focusing on the ingredients and aging, not taking short cuts.
Este ron te calienta el alma. Linda botella y lindo color.
En nariz comienza el espectáculo, un dulzor extraño (quizás del Amburana) pero delicioso. Un exquisito chocolate de leche, incluso algo de laca, poco alcohólico.
El show continua en boca, meloso, suntuoso, como si se estuviera chupando una tableta de chocolate. Algo de vainilla y un poco de amargo. Muy pero muy rico!
Fairly alcoholic and strong first taste even after breathing for a while. Would not describe as smooth. Harsher than a El Dorado 12yr, for example. Flavor was good. Vanilla, a hint of caramel. Not really on the sweet side.
Not bad, but too expensive (at ~us$75) for what you get.
Plantation rum Peru 13 ans finit en fût d’amburana
Origine : Pérou
Nez : crayon crayola, cire, miel, vanille, noix de muscade (eggnog) et cannelle caramélisée.
Bouche : toasté sur le caramel, vanille, bois brûlé surement dû au fût d'amburana avec une longue finale épicé et boisé porté sur la cannelle et le poivre.
10 ans en fût Slovénien et américain puis 2 ans en fût de Pierre Ferrand avant de finir 1 ans en Amburana