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A refined and elegant rum, inspired by true character. After 12 years of aging in selected barrels, it boasts luxurious and exceptional. Its well-rounded flavours are only achieved by time and artistry. Drink it by itself, paired with dark chocolate or along with mature tobacco cigars. Character behind every sip.
Recommendable to most
You might like to drink this after dinner, if you don't fancy amaretto or baileys. It's sweet but in the sticky sense. The thing that I don't like about it is that all the flavours you get with your first sip, are gone within seconds. One-dimensional and overly sweet, but I can see how it also can be an instant hit for some people.
Für den Preis auf jeden Fall sehr sehr gut, für mich einer der besten in dieser Preisklasse. Der Rum ist recht Mild, schmeckt nach etwas Holz und Tabak, Karamell und Vanille. Vor allem im Nachhall leicht zitronig.
Picked up a bottle of this on a camping trip through southern Utah, and was very pleased with the selection. Like many Central American rums, to me, this one had a light mouthfeel, notes of tropical fruits and citrus, and a pleasant slightly spiced aroma. The oak notes were prominent, but enjoyable. Would definitely buy this again.
Bought it because of the ratings here. What a nice rum, especially if you consider it's price. Only 28 euros here on the internet. 39 euros at local stores. I agree with most, it's sweet. And, altough a lot don't like the added sugar, I really do! Together with the alcohol bite and nice aftertaste worth every penny!!! Will buy another one,,an easy 8!!
Edit april 7 2017::: just bought another one and had the exact same experience!
Don't hasitate,,,, go out and buy one!!!
For a higher end rum It was a bit disappointing, starts out on the nose and mouth great then just dies off at the finish. The best part of rum is the aftertaste after YOU swallow. This one leaves you wondering, "what the heck did I just drink"? Not bad and by far better than the average run of the mill rum but to be honest it is best when served with coke which is sort of a waste in my opinion.
"By Warren Bobrow via Foodista"
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