Santos Dumont XO Elixir

Toto mi zahralo na chute, veľmi sladké, ale nie je to prehnané, vanilka výrazná. V našej rodine je to favorit No. 1, aj keď v mojom prípade to úplne neplatí, no širší okruh favoritov to môže byť :)

Rum of great taste but way to sweet for my preferences.

Smell 9
Taste 8

Aki kedveli az édes rumokat,annak tökéletes választás!

Takto. Ako rum by si to na slepú degustáciu nedal. Ale nádych kokosu a chuť sušených sliviek pri likérovej sladkosti má svoje čaro. Veľmi zaujímavá skúsenosť.
P.S.
Margotka, fakt, stará margotka...

En let drikkelig Barbados rum med en dejlig en eftersmag.
Let røget.

7,5:The nose is quite sweet with scents of vanilla, butterscotch toffee and maple syrup all rising into the breezes. After the glass is allowed to breathe oak spice pushes through the toffee sweetness. I also notice other sweet scents of candied oranges and canned apricots. Coconut as well as some mushy banana finally appear as well.
The scents and smells are enticing, although I am wondering how the overt sweetness will play itself out as as I taste the rum.
7,2:Palate - The rum enters the mouth with a little bite of heated alcohol and wood spice. There is also an overt maple sweetness which is initially quite tasty; but which soon seems out of step with the structure of the rum. Notes of peppery oak spice, maple, honey and apricot jam with a touch of sour pineapple.
When an ice cube added, allowing the dram to cool, the rum seems find new life. I can now sip the spirit quite easily, and the cloying nature of the sweetness has abated. I am actually increasing the score a little now that I have found a suitable way to enjoy it.
6,5:Finish-The rum is full bodied, although I suspect this is more due to added sweetness than to do with the age of the spirit. Sweet butterscotch and maple combined with oak and oak spice tasted. Baking spice and cinnamon linger as does a sort of honeyed sweetness.
This rum looses its appeal if it is sipped neat more than one glass, as the dichotomy of honeyed sweetness with what appears to be more heat from alcohol than spiciness from oak aging.