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It should not come as a surprise to anybody that this rum has a smokey flavour. However, it is so overpowering, so lingering, that it drives away pleasant aspect of the rum.
Not one I'd be keen to drink again.
Great taste, really smokey flavour, highly recommended
Tasted massively of coffee and not rum ... Bizarre flavourings ... Not my cup of tea ... Taste notes of smokiness and coffee
It smells and tastes like the Smokey base of a used bbq grill. They certainly didnβt highlight the good flavours of smokeyness within the spices. A wasted potential.
Not terrible. Very smokey though. Not really for me.
I like smoky flavours so I had high hopes but the tobacco/ashtray flavour is just too strong for me. Iβm searching for the right mixer to tone it down
Molasses and bomb fire smoke.
A good twist of lime with some decent cola makes for a nice long drink if you like the smoke thing. If youβre not keen on smoke youβd best give it a swerve.
Cut to the Smoke rum is made from 3 year old Jamaican rum that is smoked with oak chips. This rum is something that I have never ever had before, but wow, what an amazing experience! The nose is a typical rum aroma mixed with aromas of tobacco, coffee beans and caramel. At first there is some tobacco in the taste, followed by cacao nips and coffee beans. It is rich and surprising. The aftertaste has a medium duration with a more dominant coffee bean flavor. I can understand why some rum drinkers would dislike this, but for people that also love to drink whiskey, this is a winner.
So I love german smoked beer so I thought I'd give this a try. It doesn't really taste smokey like that but very strongly of coffee to me. Second night I blended it 50%-50% with a bog standard white mixing rum and really enjoyed it. The 'smoky' flavour is to overpowering and needs taming and I don't do mixers, only neat sipping so the blending technique has produced some interesting drinks over the years,
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Cut Smoked Rum
7
/10
out of 10
Powerfully smoky rum from the Cut Rum range. Made with a base of Jamaican rum and smoked using oak chips, this will stand out in cocktails and might make for an intriguing alternative postprandial tipples for people with a penchant for peaty whisky.