Rum. I've never had anything other than several bottles of Bicardi over my adult life. @Ctrexman , @WhiskeyLonghorn , and @ContemplativeFox thank you for your helpful reviews. They've contributed to this effort at learning more about this diverse, and versatile spirit. Rum purists may poo poo the sugar-added expressions, but I'm a fan of all things "chapin" i.e. Guatemalan. So when I discovered this was from there, and that they age their rums on a mountain - I was like 'Let me get that'. The nose unveiled shows dark caramel and wood qualities (thank you @Cornmuse a spot-on description). After a sip or two, aromas of toffee and brown sugar greet the olfactory sensors. The palate is a wave of confectionairy sweetness: coffee candy, brown sugar, prunes and raisins. For scotch drinkers, there's even a tempting, but encouraging impression of a sherry-cask matured scotch with a rum cask finish. (No, not like a Balvenie.) But it's to be expected from the Solera process that this is aged in, which includes former oloroso and Pedro Xímenez barrels. The ethanol burn is what you should anticipate with an 80 proof spirit, no less mild or harsh. If you deconstruct the finish, it does end in a woodiness that delivers a modicum of balance. Then it leaves the mouth with sweet and fruity notes that linger for quite a length of time. The bottom line: it's liquid candy. If that's your idea of what a good spirit should be, then this is a fantastic choice. It's also light on the Yankee pocketbook. This is a keeper for the occasional drinker with little to no experience in more balanced, aged spirits. It would make for a splendid dessert or a party sipper. But, obviously, it goes without saying that it's too sugary to work as a night cap.