![]() There is cherry and some bitter chocolate or cocoa. In the middle of the mouth a little spice appears, notably cinnamon, but also nutmeg. A little bit of oak and banana but little else.Īfter subsequent tastings, the flavours open somewhat, revealing a very sweet profile of caramel, chocolate and fudge – it has a very buttery feel to it. There is a hint of vanilla and banana in there, too. The nose has an abundance of caramel, molasses and Demerara. The rum has modest legs that slide down the side of the glass reasonably quickly. I generally do not pay too much attention to the colour especially with the frequent use of Caramel E150a in spirits. This is a medium to deep amber colour, similar to a Tawny Port in appearance. Sadly, another bottle with a story to tell about itself rather than the actual rum!!! just the story about blending the rums before ageing. There is no info regarding how the rum is made, nor what kind of casks have been used for ageing, no mention of additives, colouring etc. This is where my positive comments come to an immediate halt. The bottle has an artificial cork enclosure and it is presented in a smart outer box. There is a raised “X” in the glass, recognising the ten years of ageing. The bottle looks far away from the usual Bacardi offerings, definitely a step up in the premium direction. ![]() Furthermore, my hydrometers say this is 37% compared to the label’s 40%, implying 12g of sugar has been added. What we have therefore, is a blend of rums between 11 and 12 years old.ĭisappointingly for a company looking to expand into the “premium” or artesenal sector, under Richard Seale’s/Luca Gargano’s proposed rum categorisation, this would most-likely be classed as a “Rum” – from a modern multi column still. I am hoping it is not just Bacardi’s version of marketing b*llsh*t that often infects many rum producers. This is an incredibly difficult art.” Whether or not this is a difficult art, I do not know as I am not a distiller. According to Bacardi though, they use “free” as the translation, which they go on to explain represents the “freedom to create.” Hmmmmmmmmmm!Īccording to Master of Malt this is “A 10 year old blend of rums that was blended before it went into the barrel (with a couple of the rums used already being 1-2 years old at the time). Having Googled the word Eximo, various translations appear ranging from exempt, remove and extract. Eximo is part of Bacardi’s Facundo range, named after the creator Don Facundo Bacardí Massó. Possibly aware of people such as myself preferring more artesenal or niche products than mainstream offerings, Bacardi have been expanding their range of rums in recent years and a couple of these have caught my attention. I think that it is essentially distilled to such a high ABV in their multi-columns that very little flavour, if any, remains from the fermentation/distillation. I do not wish to knock Bacardi themselves as they are obviously very good at what they do and hugely successful, but I really do not like their white rum at all. My impression of Bacardi is somewhat tainted by their white rum that is widely available in just about every bar and pub and which for me is a significant reason for why rum struggles to gain a better image in the UK. Once created, these blends are married in single casks, many of which were previously used for other spirits and/or wines.£54-£100 “Rum” – from a modern multi column still.įacundo Eximo 10 Year Old is made by Bacardi, who I am sure need no introduction or explanations about who they are. ![]() While we may be able to replicate the recipe for these releases, the unique nature of each ingredient and the barrel they are married in makes every bottling singularly special.Įach release of our Private Release Rum is a unique blend of rums from Barbados, Jamaica, and Guyana, as well as Rhum Agricôle from Martinique. For that reason, these barrels take months to polish and perfect. Every ounce of every ingredient changes the overall character of these blends, as does the barrel that each one is aged in. Our goal is always to maximize the best attributes of each component. The Private Release Series lets us exercise our blending expertise while maintaining a single barrel-like scale controlled entirely by hand and by palate. The Barrell Private Release Series is a project in detailed blending on a scale small enough to allow extreme precision. This is the first time in our company’s history that we have offered “micro” blends to the public. ![]()
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