Bob McDonald

9.5

Probably my favourite rum - it’s from Guatemala. They use virgin sugar cane honey - the first pressing of the sugar cane, unlike most rums which use molasses. As I’ve mentioned in previous notes on Delectable, aromas of burnt caramel, tar and molasses. Aged in a Solera system at 2300 metres above sea level. Firstly in American Oak Barrels then in charred American Oak barrels, then in barrels that previously aged Sherry and finally in barrels that previously aged Pedro Ximinez. Very smooth and dangerously drinkable. — a month ago

John Howard

Harvest production at Hirsch and Cobb Wineries

8.9

Bit big but nice. Lil volatile. — 9 months ago

Bob McDonald

9.5

Consistent notes from February 2019. Molasses Caramel etc and ultra smooth. A top quality rum from Nicaragua. Great minerality from all the old lava flows in that country where the sugar cane grows. 18 years old. — 4 years ago

Roman Ochocki

9.0

A cherry and plum, tobacco, mocha and vanilla. Very good, rich and tannic. — 5 months ago

A-M

9.1

Good belt of caramel. — 8 months ago

Jim Herard

9.0

A very interesting merlot. I taste vanilla, Carmel, and a light hint of leather. Smoother with less noticeable tannins than most merlots. A very enjoyable wine. — 2 years ago

Louis Martin

9.2

Caramel and banana peels. — 6 months ago

Norman Gennaro

8.9

Glenfiddich Gran Reserva 21yr - Light, sweet nose. Short pour which might affect. I’m getting a bit of plastic on the flavor. Sweet, light finish. — 7 months ago

M. Christopher Roebuck

9.4

Nica Libre!

94 points — 3 years ago

John Marriott

8.9

Very fruity with the rum barrel after taste, a very nice 19 crimes. — 5 years ago