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Clément XO Rhum Agricole
Distiller Score 95
The aromas open with leather and licorice, toffee and tobacco. A secondary set of aromas quickly appear represented by coffee, sugar cookies, and candied fruit. The rhum enters with a sublime balance of sweet and smoky oak, black pepper, licorice, and cane syrup. The oaky tannins coat the tongue and despite the perceived sweetness, the silky mouthfeel rapidly dries out completely. Subsequent sips continue to provide anise and licorice notes, as well as saddle leather, rich cigar-tobacco and a hint of grapefruit. Complex and sublime, this rhum is typically well-received by lovers of brandy and whisk(e)y. Not to be missed.
Reviewed by Josh Miller
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Capovilla Liberation PMG RHUM
Distiller Score 98
The nose is a hypnotic confluence of unrefined sugar, copper pennies, almonds and orange peel coupled with freshly cut sugarcane, coconut flesh, and coffee. If the aromas aren’t enough to cast a spell, the palate will certainly win you over. Fruity flavors of peach skin, pineapple, passion fruit; spicy and rich flavors of clove, anise, and tobacco; and pungent, strange (put not oft-putting) flavors like rubber, petrol, iodine, and Magic Marker. This is a spectacular rhum that slithers seductively along the palate like a serpent.
Reviewed by Omari Wheat
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Samaroli Rum Fiji 2001
Distiller Score 85
In the glass, this ten year aged rum is a medium gold hue. The nose is powerful – oil, rubber, and leather, typical for Fijian rums of this age. This is one you’ll want to let breathe for a while. After the initial burst of rubber from the first sip subsides, the mid-palate is dry, with molasses and a bit of wood. The strong, rubber tones make this rum polarizing. Most casual consumers won’t enjoy it, but fans of highly pungent rums will find it strongly appealing.
Reviewed by Matt Pietrek
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Appleton Estate Joy Anniversary Blend
Distiller Score 96
The huge nose bursts with rum raisin backed by tropical funk, with flambéed bananas, citrus zest, orange peel, and brown butter. Palate offers vanilla bean and tropical fruits, with rich molasses, dry oak, allspice, and cloves. Long, smooth finish offers some black pepper and oak, with an emphasis on more molasses with brown sugar. Luscious.
Reviewed by Jake Emen
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Mount Gay Pot Still Rum
Distiller Score 91
This rum is incredibly funky on the nose, with aromas ranging from warm butterscotch to sweet banana to farmyard. Flavor-wise, it's quite savory, with a touch of saltiness, cedar wood, cinnamon spice and vegetal notes. If you're after an easy, sweet rum, this isn't for you. But if you want something with character and complexity, give it a go (if you can snag a bottle).
Reviewed by Anna Archibald
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Ron Diplomático Ambassador Rum
Distiller Score 97
There’s a lot going on here. There’s fruit (lemon, apricot, orange), herbs (sage, thyme), woodsy botanicals (cedar, birch beer), spice (allspice, clove, ginger, black pepper), strong coffee and a sage-y herbal funk. A fun rancio effect seems to have been imparted from the PX casks (new band name - Rancio Effect) and it finishes long and pretty. A slight tobacco smoke to tie it all together makes you understand why sipping rum and cigar smoking are an age old tradition.
Reviewed by Amanda Schuster
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Plantation Extrême No. 3 Jamaica HJC 1996
Distiller Score 90
A big, funky nose showcases bananas flambé and its requisite flavors, melted butter with cinnamon, and caramelized brown sugar. A big dose of hogo is also present, with tropical fruits including papaya, kiwi, and mango. Those tropical notes stay strong throughout a fiery, astringent palate also offering cloves, allspice, oak, and cooked fruits. The finish is long, peppery, and loaded with spices, with an aftertaste like chewing on tropical fruit bubblegum.
Reviewed by Jake Emen
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Mount Gay 1703 Master Select Rum
Distiller Score 95
This complex rum provides three distinct layers with its flavor profile. The top layer provides the caramelized banana and char notes from the aroma transmuting into a banana foster flavor. This smokey sweet flavor swirls with the mid-line notes of honeyed pineapple, dried apricot, clove, cocoa, and cinnamon. Lastly, the foundation of the rum is grounded in earthy mineral notes, black pepper, tobacco, and just a hint of dried leather.
Reviewed by Paul Senft
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Rhum J.M 15 Year Vintage 1995
Distiller Score 93
Demerara sugar, caramel and honey sweetness combine with strong, brewed espresso and bittersweet chocolate. Walnuts, pear, cola spices, clove and chili pepper blend with sage, rosemary and peppermint. The finish goes slightly hot, which is expected of a cask-strength rhum. Best sipped with a large ice cube to allow the rich flavors to shine.
Reviewed by Amanda Schuster
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Black Tot Last Consignment British Royal Navy Rum
Distiller Score 87
The aroma hits you with black molasses, soy, and ground coffee along with a little copper/metallic note lingering in the background. It is sweet, but not too sweet with a fair amount of spice, particularly vanilla. Tobacco and fruitcake make periodic appearances. The finish is bitter with an espresso-like finish. Despite the proof, it's fairly easy to drink with so many things going on. But do sip and savor, especially given the rarity and cost of the dram.
Reviewed by Stephanie Moreno
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Don Pancho Origenes 30 Year
Distiller Score 88
Aromas of praline, tobacco, dried fruit, honey, vanilla and caramel with hints of clove, cinnamon, and anise popping up for intrigue. The flavors are carried in an oaky richness that slips across your palate with oily deliciousness delivered over and over. The finish hangs and surprises with its depth, clarity, and beauty. This rum is to be savored, enjoyed and shared in moments of triumph.
Reviewed by Forrest Cokely
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Ord River Spike's Reserve Rum
Distiller Score 91
Heavy and biting on the nose, seemingly not as thick as you would expect. Mineral wood and sweet spices open to a vanilla bean and honey base, with small hogo molasses. Over time, the spices open and start to move, turning lightly smoky and wooded. On the palate, the rum warms with spiced vanilla and is quite sweet with a back burn of small herbs, moving more towards tart in the end. Dark fruits, plums and cherries sit atop slightly roasted raisin toast with a dusting of cocoa then lightly smeared with golden syrup. The oak barrels have buttered the rum, giving it a drying finish of vanilla spices, wooded minerals and caramel fudge.
Reviewed by Marcus Parmenter