Saint Benevolence: the Rum That Benefits HaitiĮnter your email address to follow this blog and receive notifications of new posts by email.Rum Review: Plantation Extra Old 20th Anniversary Barbados Rum.Rum Review: Plantation Barbados 5-Year Grand Reserve.Rum Review: Pampero Aniversario Reserva Exclusiva.Rum Review: Mount Gay 1703 Master Select.Rum Review: Matusalem Gran Reserva Solera 15.Rum Review: Lost Spirits Navy Style Rum.Rum Review: Havana Club Seleccion de Maestros.Rum Review: Foursquare Port Cask Finish.Rum Review: El Dorado 15 White Port Cask Finish.Rum Review: Diplomatico Reserva Exclusiva.Rum Review: Appleton Estate Joy Anniversary Blend.Clairin: The Spirit of Haiti Finds a Home in the States.Amaro 101: An Introduction to Italian Amari.War, Emancipation, Beets, Tariffs, Technology, Earthquakes, Volcanoes & Quotas.How Does Water Quality Affect Rum Production?.Educational Program Review: BarSmarts Wired.Almonds & Oranges: the Mai Tai’s Unsung Heroes.Alcohol Production in the Fourth Dimension.A Visit to Saint Nicholas Abbey Distillery.Hot drinks for Fall: Wiki Wiki Warmer (hot cider).Folow Inu A Kena on twitter Tweets by inuakena.Although it won’t find a home in my regular rotation of sippers, I admire the distiller for taking the road less traveled. The Mocambo 20 is a rum as unique as its packaging. Once my palate became fully conditioned to the rum, subsequent sips yielded some dried fruit flavors: fig and apricot, along with a bit of coffee and nougat. The rum has a certain spiciness to it-the peppery heat mingles with cinnamon and an herbaceous character reminiscent of freshly dried sage. There is an oaken foundation here, however, and as the rum lingers on the palate, there is a duskiness that persists suggesting an advanced age. The oaky sweetness you might expect to find from a Bourbon barrel finish is not present here, as Mocambo is aged in European white oak. Let’s taste…Īs the rum enters, its pronounced dryness is the defining characteristic. There is also a hint of coconut here mixed with vanilla and caramel. An entire fruit basket is leaping from the glass, and as the rum breathes, I can detect individual fruits: bananas, ripe red grapes, figs and kiwi among them. The initial aromas are in a word: unique. A relatively high viscosity is suggested by the numerous legs that creep downward upon swirling. In the glass, the color is a deep, dark mahogany with brown hues. The bottle is topped with a natural cork and wooden cap. This is the Mocambo “art edition”, and the natural fiber comes from the bark of the amate, a tree in the ficus family. The bottle itself is quite tall, but the most distinctive characteristic is the natural fiber that covers much of the bottle. Conversely, I had heard good things about another Mexican rum called Mocambo 20-year, so I decided to pick up a bottle. When I think of Mexican rum, I tend to think of Bacardi Anejo, which as you probably know is not great.
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