The basis of this rum is excellent, with notes of honey and the taste of sugar cane. It is an overall smooth liquid that *should* feel soft on the tongue, but the Siling Labuyo (Filipino green pepper) is too much. It makes this otherwise smooth rum bitter. They call it "a beautiful combination of sweetness amd acidity" but the peppers give it a bitterness that is not in the right place. Why make it taste like other acidic cheap rums? The only thing that reminds us of the premium quality is the honey and the sweetness of sugar cane. The latter taste disappears and becomes something not quite sweet and not quite bitter.