
September 18, 2016

Rums on Sunday, today Bacardi

I can hear you, yes, Bacardi. And why not? As you may know the Bermuda-based consortium originated in Cuba, and old bottles of Cuban Bacardi rum may still be found here and there. We tried some a few years back and it’s been nice-ish. But what we’ll have today is more recent…

Bacardi ‘Reserva Limitada’ (40%, OB, Puerto Rico, +/-2015)

An expensive NAS Bacardi, said to be 12 yo, mainly American-oak-fuelled, I’ve heard. Colour: gold. Nose: noses like some good sweet white wine, which comes unexpected. Or rather mead! Also a little vanilla and ripe pineapple, and very little, if not no notes of sugar cane whatsoever. But it’s niiiiice… Mouth: extremely light, sweet, and fruity, which makes it pleasant. Soft vanilla and more pineapple, perhaps papayas, and certainly bananas. They may have added a little sugar, but it’s not unbalanced and certainly not cloying. I have to say I rather like this very easy baby. Finish: medium, fruity, balanced, exotic. Golden sultanas in the aftertaste. Comments: a really good surprise. We had the 8 yo back in August and thought it was too undemanding (WF 70) but this is certainly vastly superior. SGP:630 - 82 points.

Bacardi ‘Facundo Paraiso XA’ (40%, OB, blend, 2000 decanters, 2016)Bacardi ‘Facundo Paraiso XA’ (40%, OB, blend, 2000 decanters, 2016)

Bacardi ‘Facundo Paraiso XA’ (40%, OB, blend, 2000 decanters, 2016)

A newish decanter that sells for around 250-300€. The jewels of the crown and the oldest they have (aged from 11 to 23 years, apparently), that comes with stories of family own stash and else that we have already heard at many other places. Yawn. Finished in cognac casks. Re-yawn. Most certainly no old Cuban juice in there, but sadly, it’s not easy to know where it was distilled. Probably a blend of Puerto Rico and the Bahamas? Colour: amber. Nose: it’s quite oaky and yet shy. Pencil shavings, new planks, perhaps a little grass, and that’s all. The Reserva was much more aromatic. Mouth: sweetened up. Jam and honey, corn syrup, plain sugarcane syrup, molasses, that’s almost all. Sticky unbalanced stuff. Finish: medium, very sugary. Was this a joint venture with The Coca Cola Company? Comments: extremely disappointed. Why do they have to add tons of sugar to their older rums? I wouldn’t swap for the Reserva Limitada, not even 10:1. Now, the bulky hemispherical decanter is lovely… SGP:820 - 35 points.

Let’s call in the ancestors!

Bacardi 6 yo ‘Anejo Extra Special’ (40%, OB, Puerto Rico, 1980s)

Colour: gold. Nose: dry and grassy at first nosing, as it should be, with hints of asparagus and white beans, then pink bananas and a touch of pineapple. Totally Cuban style, and I mean the best Cubans. Mouth: I don’t think you could do much better within this light and fairly fresh style. Lacks a little build and age, but it’s delicately cane-y and fruity, as well as gently grassy. Pineapple sweets, a little grass, a little cane juice (not syrup this time), and a smidgen of phenolic ‘stuff’, as if there was 1ppm smoke in the molasses. That adds a backbone. Finish: shortish, but nicely grassy and, above all, there’s no ugly sugariness whatsoever this time. Comments: it doesn’t rock your world, and I still like the current Reserva Limitada better, but it literally destroys the very syrupy and very vulgar Facundo etc. SGP:541 - 80 points.

After the lousy El Dorado 25s last week and the hideous Facundo stuff we just had, I think we could draw one conclusion: with rum, avoid any expensive official decanters like the blackest plague!

(With thanks to Cyril and the rumaniacs)

Please remember that my assessment of any spirits is only a personal opinion and is done from the point of view of a malt whisky enthusiast that usually prefers distillate-driven spirits, and dislikes anything doctored, aromatised, hybridised, or tampered with, thank you – and peace!