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Centenario 20-Year rum

Centenario 20-Year

Costa Rica | Aged

Ron Centenario 20-Year rum is produced from Costa Rican sugar cane which is turned into molasses before aging in American white oak barrels up to 20 years using the solera aging system.

The company producing Ron Centenario 20-Year rum used to be named Seagram de Costa Rica, but in 2002 changed its name to Centenario Internacional. The rum wasn't sold outside of Costa Rica until 2007.

8.3/10 (297 ratings)
Now this is some good stuff

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297 Centenario 20-Year ratings

Sort by: Popularity | Date | Rating

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Posted 5 days ago by Markus Lehto from Finland with 35 ratings

Some clear chocoalte on the nose, caramel and nice sweetness in the smooth taste.

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Posted 10 days ago by Seko from Czech Republic with 74 ratings

I bought the bottle some two years ago, what I can remember is it was sweet, with sweetness reaching liqueur levels, with a quite ordinary taste of toffee and vanilla you can find in most Dominican rums, and virtually no aftertaste. The rum is quite smooth, yes, but nothing much else. I did not find any hint of aged rum in this solera, no oak, no char, nothing. The sugar masks quite unremarkable rum composition here. In my opinion, this is a waste of money.

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Posted 13 days ago by blowpez from United States with 14 ratings

With absolutely zero burn neat, I have never had a rum go down easier. This is a dangerous drink -- I cant stop sipping! Its on the sweeter side (which I prefer) without tasting artificial or syrupy. I would say this is similar to Diplomatico Reserva but much more natural feel. Vanilla and caramel on the nose. Strong flavors of brown sugar, butterscotch and caramel mmmm this is easily one of the best rums I've tried to date. It's like chewing on sugar cane. Glad I gave this one a shot as this will definitely be a new go to sipper for me. If you have the option to try this do not pass it up!

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Posted 27 days ago by Julian egea from Panama with 18 ratings

Strong on noise- but in mouht is much smoother and a bit sweet (much less than zacapa). I would buy it again - specially once i am back in CR

Buen ron, fuerte en nariz - pero en la boca es mas suave, dulzón ... pero no tanto (menos que el zacapa de seguro)
No muy complejo
Lo compraria de nuevo... en especial cuando vuelva a Costa Rica

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Posted 30 days ago by a.stuber67550 from France with 10 ratings

Less on the sweet side but still a great taste and easy to love.

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Posted about 1 month ago by Willem from Netherlands with 15 ratings

bought this one in Miami. According to one of my friends it was a very nice rum. It looks amazing with the leather. Never seen it after that.
Nice rum, my first bottle i bought and brought back from US. Still have the bottle.

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Posted about 1 month ago by Krille_8000 from Sweden with 23 ratings

I love everthing about this rum. Dont even know where to begin....
It's lovely to the nose, vanilla, burnt sugar cane, chocolate, raisin, tropical fruits...

Taste is great too, burnt cane, tropical fruits, chocolate and more.
This is an awesome rum. Go get a bottle, or why not two!! Cheers.

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Posted about 2 months ago by Czaloun from Czech Republic with 8 ratings

Na napití je rum na můj vkus trochu ostřejší, ale to se mění hned po polknutí. Krásná plná chuť a jemné prohřátí. Plné středně sladké tělo, bez ocasu a pachutí.

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Posted about 2 months ago by Mr. Rumantic from Germany with 45 ratings

The Centenario Solera 20 kommt aus Costa Rica und ist ein Solera Blend, was einfach ausgedrückt bedeutet, das der älteste verarbeitete Rum 20 Jahre lagern durfte. Wie hoch der Anteil der älteren Rums tatsächlich ist, wird dabei nicht erwähnt. Der rot bräunliche Rum ist in einer schicken Flasche und alles wirkt hochwertig und soll Premium Qualität darstellen. Negativ zu erwähnen ist das dem Rum ca. 40-50g Zucker pro Liter zugefügt wurden. Das hat natürlich wenig mit Premium zu tun.

In der Nase ist der Rum zunächst scharf. Nach ein paar Minuten legt sich das und es sind sehr süße Noten erkennbar. Karamel und Toffee. Fruchtige oder holzige Noten sind nicht wahrnehmbar. Daher vermute ich das der Rum zum Großteil unter 10 Jahre alt ist. Im Mund ist er vor allem süß. Vanille und Karamell vermischen sich mit einer undefinierbaren Süße die wohl vom Zucker stammt. Der Rum ist überraschend scharf. Und das obwohl viel Zucker mit beigefügt wurde. Der Abgang bleibt süß mit leichter Alkohol Note. Das Fass kommt irgendwie kaum bis gar nicht zur Geltung was Schade ist wenn eine 20 drauf steht. Insgesamt ist es kein schlechter Rum und man kann ihn an einem geselligen Abend trinken. Ist die Flasche leer ist es zumindestens kein Verlust.

Ich gebe zu auch ich war als Neuling ein Fan vom Centenario und er hat mich für das Rum trinken fasziniert. Auch ich dachte die viele Süße macht ihn hochwertig. Mit der Zeit habe ich gelernt das der Centenario ein klassischer Blender ist. Viel Zucker und eine Solera 20 sollen Premium Charakter vermitteln. Es scheint zu funktionieren da ich den Centenario 20 mittlerweile auch im örtlichen Supermarkt finde.

The Centenario Solera 20 comes from Costa Rica and it is a Solera Blend, which simply means that the oldest processed rum was allowed to store for 20 years. It does not mention the actual proportion of older rums. The red brownish rum is in a chic bottle and everything looks high quality and should represent premium quality. Negatively, about 40-50g of sugar per litre have been added to the rum. Of course, this has little to do with real premium.

In the nose, the rum is initially sharp. After a few minutes this settles down and very sweet notes are recognizable. Caramel and toffee. Fruity or woody notes are not perceptible. Therefore, I suspect that most of the rum is under 10 years old. In the mouth it is mainly sweet. Vanilla and caramel mix with an indefinable sweetness that probably comes from sugar. The rum is surprisingly spicy. And this despite the fact that a lot of sugar was added. The finish remains sweet with light alcohol touch. You can hardly taste the barrel and that's a pity when a 20 is on the label. Overall, it is not a bad rum and you can drink it on a convivial evening. If the bottle is empty, it is at least no loss.

I admit I was a fan of the Centenario as a newcomer too and he fascinated me and i started drinking more rum. I thought the heavy sweetness makes him high quality. Over time, I've learned that the Centenario is a classic pretender. Lots of added sugar and a Solera 20 are meant to convey premium character. It seems to work fine for that company since I start finding the Centenario 20 in the local supermarket.

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Posted about 2 months ago by Looshtun from Jordan with 17 ratings

Maybe this was the vacation high talking again, but one of the better rums I've had in Central America.