Plantation XO 20th Anniversary

I bought this rum based on reviews on this site. I had previously tried the Diplomatico Reserva Exclusiva (great but too sweet), El Dorado 15 (tastes like Whisky to me), and Mount Gay XO (good foundation but nothing extraordinary).

This is really great. I can smell coconut and banana, and I can taste it too. I don't get the vanilla too much.

I find the burn to be stronger than the others I have tried, especially when smelling. It can use a little water or sitting on the counter for a while.

Really pleased, too bad it cost me CAD $80+.

I generally like drier rums; the Pampero Aniversario is stretching my sweetness limits. I'm not supposed to like this, but damn it, it's a gorgeous indulgence. Tropical fruit galore - pineapple, mango, coconut, et al - with no pretense at appealing to a scotch or bourbon snob, but yet...another bottle finds its way into the cabinet. Maybe if I hide it behind some Lagavulin or Caol Ila, no one will see it.

The sugar hit, fortunately is all upfront and gets whisked away by the bouquet of fruit, with only the merest hint of black tea or leather to keep it from being fruit cocktail. I prefer it to the burnt molasses assault of the Abuelo Centuria, (which should be arrested for the brutality by which it subdues the older rum within it).

Lastly, a gorgeous viscosity.
A giant killer; drink up.

I feel this is the most talked about and widely recognized rum in the Plantation range. It was named spirit of the years a few weeks ago by the Whisky Exchange and is often back order here in Quebec.
Having taste it a few times, I must say I understand the buzz. In fact it's so popular that Ferrand recently built a new aging cellar just for their star.
It is also very much of it's time, with an impressive decanter presentation, and a marketing wise clever and somewhat misleading "20" on the label.
As most people here know this is not an age statement, but a replica of a special blend that was createed in secret by their Master a few years back to celebrate the 20th year of owner Alexandre Gabriel at the head of Cognac Ferrand. Mr Gabriel was so pleased and impressed that he decided to make it part of the Plantation catalogue.
The Ambassador for Ferrand North America recently confirmed me that the base of the blend is 10 to 12 years old, but most importantly that is it finished an extra 18 months to 5 years in used Cognac casks.
So yes it is delicious and decadant, with some distinctive "patissieres" (baking) flavours, and a very nice gift and easy pick in its ultra premium category.

Not the darkest rum, but it does have a sweet vanilla taste to it. Would score higher if it wasn't so sweet

Good rum to drink straight with aroma of vanille, chocolate, cinnamon.
Needs some time in the glass to breeth to get rid of the alcohol.

Nose; Sof aromas of ripe banana, arrack, coconut, vanilla, cinnamon and toffee. A lovely and sweet palette.
Palate; The fragrances continues in the flavors. Now, there is also a nice oakiness and a small pinch of pepper. The flavor is not as sweet as the nose suggests.
Finish; A bit dry and warming. Elements of arrack, molasses, vanilla, banana, cinnamon and toffee lingers in the mouth.
Overall; Very nice indeed. However. I do prefer my rum a bit sweeter and richer, so to me Ron Esclavo XO, Belmont Estate Gold Coconut Rum, Elements Eight - Criollo Cacao Rum and Rum Company - Old Barbados, are better choices.

Loaded with added sugar, so who knows what this rum really tastes like? Everyone mentions vanilla - that's all the extra sugar. Fake elegance.

Syrupy, rich and tangy. Odd, cloying liqueur taste can only be compared to the Plantation Original Dark. Apparently about 12 years old.

Complete mix of blends. Seems to have a lot to owe to its dual ageing. A rounded character without a burning aftertaste. One of my favourites.

I'm not a great fan of sweet rums. However what sets this at 7 is the aftertaste creamy feel. Don't get me wrong, it still is to sugary for me but the vanilla and somewhat dry coconut taste does well in disabusing excess sweetness.
It's a nice compliment to any desserts, and i would not turn it down if offered at the end of a lazy afternoon.