Thanks so much for submitting a report. It has been emailed to the Rum Captain and will be actioned shortly.
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.
Now this is some good stuff
I am admittedly a beginner in the rum world, but this is by far the best rum I've ever had. I've sampled a few rums at bars, etc. but have only recently started buying bottles for my home. I don't think this bottle is going to last very long, as I will surely go through it quickly. It's so good, I almost hate to drink it by myself.
I normally enjoy rum on the rocks but could easily see myself drinking this straight up. Has absolutely no burn or bite and goes down very smoothly. Some rums have a good flavor once you can get past the initial sharpness, but this is smooth from start to finish. I can't imagine what the 25 or 30 year tastes like. I assume my mind would be blow if I tried one of those.
A nice and easy solera rum, with some melasse added before aging, sweet and lovely to sip.
Un très bon solera, sur la vanille, la mélasse, plus complexe que le diplomatico, très agréable.
Denne rom er en super lækker, blød, rund og mild omgang.
Den kæler for hele munden og har lidt spændende noter med sig.
Det er en super hverdags rom, som altid kan glide ned. En stor anbefaling her fra.
Very delighted with this one. Aroma and taste reminds me a bit of milionario. It has a smother sweetnees then milionario though with a bit of cocoa notes, and a nice slightly spicy black pepper finish. Great rum and perhaps my new favorite at this pricepoint!
Il s'agit d'un rhum extrèmement délicat et sucré, néanmoins la douceur de ce rhum n'abandonne pas toute complexicité. C'est un rhum gustativement très abordable qui à le mérite de ne pas blaser les palais les plus affutés dès la première dégustation.
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