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Recommendable to most
The Botran Reserve is not a bad drop, neat. The nose is good, the initial taste is on par with faint burnt toffee notes but the after taste kills it for me.
If RumRatings let me I would score it higher than a 7 but not by much.
A step up from the 12 year anejo, if you ask me. Little more sweetness and flavor with less burn and funk. This rum can be enjoyed neat or mixed. Guatemala sure makes decent rums as is evident in this representation from Industrias Licoreras de Guatemala. Not as sweet as Zacapa!
Less Carmel than the Solera but I enjoyed savoring it and it was less sticky alcohol than the Solera. Pairs well w/light seafood.
Dieser Ron bietet viel für sein Geld.
In der Nase und Gaumen eine schöne süsse, Vanille und Karamell.
Der Ausklang könnte länger sein (wie immer).
Bevorzuge Ihn dem Solera 1893.
This Ron offers plenty for his money.
In the nose and palate a nice sweet, vanilla and caramel.
The ending could be longer (as always).
Prefer him to Solera 1893.
One of the classic solera entry level rum. Is a blend of selectet rums aged between 5 and 14 years in solera system. Natural sweet notes of vanilla and dried fruits on the nose. Between guatemalan rums, I still prefer the Zacapa high end's.
I spent $23 US on this, and I expected something more along the lines of a mixer for that price. Instead, what I got was a delicious, complex, smooth rum perfect for drinking straight, with a splash of water, or on the rocks (my preferred if I can't put it in a freezer... I love my spirits very cold, for some reason).
Another surprise is how sweet it is, considering the results of the sugar test conducted by nomad and edited into their review back on page 1 (0-5g).
This rum is made from virgin sugar honey and aged via the Solera system in bourbon, port, and sherry casks. It definitely shows from the amazing palate. There's some dried fruits, almond, and orange (I love that orange citrus note on the tongue). The finish is almost like a chocolate cinnamon, only more on the dark/bitter-sweet side than the milk/creamy side.
The nose is also wonderful, giving off some charred wood aromas like oak, as well as creamy caramel and honey.
I absolutely recommend this one, especially as a baseline for introducing someone to Reservas. Obviously better can be found, but this is definitely the definition of a good Reserva.
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