I have ranked all of my sweet rums in order with my rating shown to the left. These are rums with 20-29 grams per liter of added sugar. Not quite sugar bombs, but certainly sweeter than semi-dry. Notice that less than half of them rated above a 6. This appears to be a tough category for distillers and blenders to get it right. My sugar bombs list is so short that it does not even deserve another topic in this discussion. You know who those five are anyway!
9 Plantation XO 20th Anniversary
8 Vizcaya VXOP 21
8 Pusser's 15
8 Ron Zacapa XO
7 Opthimus 15
7 Ron Cartavio XO
5 Zaya Gran Reserva 12
5 Vizcaya Cask 12
5 Bacoo 8 Year
5 Plantation Barbados 5
5 Ron Abuelo 12
3 Bacardi 8 Gran Reserva
3 Papas Pilar Dark
3 Pyrat XO
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Congratulations for your collection of rhums !!! Fantastic collection !
Actually, all of those rums that you see in my cabinet are the ones that I have rated within the past 15 months. Most of them are long gone. I now have 30 rums with 14 of them opened. Since finding out that having a large collection of rums that have been opened is not a good idea, I always keep track of the date that the bottle was first opened. Why? The higher the amount of added sugar, the higher the chance that the flavors will deteriorate after only 1-2 months in the bottle. I have also had two dry rums deteriorate in the bottle: Mount Gay XO and Flor de Cana 18 Years. There is nothing worse than investing in a large collection only to have many of the bottles deteriorate in flavor in less than 2 months.
For my cabinet shown here, any rums that I have rated as a 6 or higher are candidates for repeat purchase. Anything rated below that will never get purchased again by me, but it is our duty to warn others as to the unworthy rums.
Looks like we have very similar tastes from your reviews.
I’m going to pick up Dictador Insolent and 20 after reading your reviews, will be next month though i’ve Already bought 5 new bottles this month and we’re only on the 6th lol.
How are you measuring sugar levels since the distillers do not disclose that addition?
Here are the links to the two main sites for added sugars.
Thanks Paul for the links for sugar additive tests. The hygrometer test seems to be the only way to back into an estimate.
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