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Light oak aroma, nice amber color. Light smoke oak flavor, with good dry finish. No alcohol burn.
I give this a 6 for originality. It is a unique taste. Not to my liking, but I could see how some folks might love it. Definitely try it.
strong aroma and taste of vermouth (spicy wine), sweeter with a slightly bitter finish
Add a little sugar and orange peel, no bitters required. Spicy, sweet, tingly, interesting.
When I first saw this one on the shelves months ago with the green print for Vermouth Cask Finish, it reminded me of the days when I was young and stupid and tried getting drunk on a bottle of dry vermouth. Being only 18 at the time, I had absolutely no idea that it is no longer officially a wine and is used as a mixer for Manhattans and Martinis. In my more than 50 years of drinking, I have never heard anyone order a Manhattan down here in the south where I live. On the other hand, Martinis seem to rum amok and I have always thought of them as disgusting drinks.
So I had to read up on this rum to get the courage to buy it. I will quote exactly from the label on the back of the bottle. "Aged in Puerto Rico for 5 to 8 years in American white oak barrels, this rare blend of rums is then finished for 4 to 6 weeks in 600 liter Mancino Vecchio vermouth Italian oak casks crafted in Canelli-Asti, Italy". After researching that vermouth, it is the color of a fine tawny port to create a sweet vermouth. A bottle of this vermouth sells for almost $200 US (and it must be refrigerated after opening!). It looks like Don Q really took the chance with this one after careful research and I would say that it paid off.
The aroma is of a fine sweet vermouth with no ethanol vapors. The taste is the same and one can barely tell that it is rum. So far, this would rate as an 8 by me, but the very slightly bitter after taste drops it down to a high 7. For those looking for a rum that is different from all the rest, give this one a try at only $45 US. Adding a few small ice cubes to this one in the snifter does not bring the rum flavors out, but only serves to subdue some of the vermouth flavors. My guess is that they should have only used two weeks in the final finishing in vermouth casks instead of 4 to 6 weeks. This lesser finish would also have allowed the rum flavors to reveal themselves.
Update May 8, 2019: I just cannot get over the vermouth dominating this rum and have no other choice except to drop my rating from a 7 to a 6. No matter what one does to this spirit, rum never reveals itself. Can't sip it neat. On the rocks is just okay. I could never guess what to mix it with. Adding a few squirts of lime juice only makes it worse, so try going with a sweeter rum such as a spiced one.
1st don Q for the money I am impressed nice rum worth it
It is a 40% rum originating in Puerto Rico. It is double aged for a minimum of 5 years in American oak barrels and then 4-6 months in oak barrels that have previously held Italian vermouth.
Bottle. Classic wine shape. I've had the one with the newer label.
Colour: Light amber
Nose: Sweet spicy white wine, fruit cake, baked apples, herbal liqueur.
Taste: Quite sharp at the beginning. Slightly sweet with fruit flavours (cherries, grapes), vanilla, raisins, herbs and wine barrel.
Conclusion: Quite good, but nothing exceptional. It has a sort of herbal-licorice flavour. I'm glad I tasted it, but I probably wouldn't have bought a bottle.
Aroma: warm, cedar
I like the earthiness idea the flavor and feel inspired to make a rosemary or lavender simple syrup for serving with this.
Tasted at Laka Lono on 5/5/21. Aroma is sort of absent- faint isopropyl, perhaps? Mild honey and cedar. Cloying husks with a harsh palate. A serious bitter finish somewhat rescues this for me. Botanical artichokes, Low, low sweetness. Lidocaine numbing. The more I drink, the less I like of this.
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So spashel! I love it 8 out of 10
You will immediately smell vermouth.
the taste is complex and evolving, every time i sip from this bottle it's a new experience.
The finish is somehow fruity and long.
And the best is with a little bit of demerara syrup and a lemon peel. it makes the best "Bombo" EVER.