Almonds & Oranges: the Mai Tai’s Unsung Heroes.Alcohol Production in the Fourth Dimension.A Visit to Saint Nicholas Abbey Distillery.Hot drinks for Fall: Wiki Wiki Warmer (hot cider).Fortunately for us, a few brave independent reviewers like you are willing to look past bottle design and syrupy slick marketing.Įrror: Please make sure the Twitter account is public. The problem with power is that at a point, one begins to believe your own hype. Or Mount Gay’s 1703 at $100 and find real, sugar-free heaven. Now if you’d like to know what a real rum in this claimed range is, try MGXO at $30 and see how much you’ll find in common. Last, the marketers love to claim age ranges, as then no one will ever know whether there’s more than a teaspoon of 23 year in that 7-to-23 pronouncement. And that color? It’s dark mahogany fer gawdssakes, with not a hint of the redness that any real aging in sherry would accomplish. No spirit – rum included – that pretends to be super-duper-premium has any business whatever being sold at a puny 40%. When any rum strikes you as “sweet”, “smooth” and “full bodied” you can bet your mother-in-law that there’s a Domino truck in the parking lot.Īnother big, big problem is this. I hope your readers realize that pure and unadulterated rum or whisky – of any age – isn’t sweet to anywhere remotely near deserving such descriptions. A review of reviews, including yours exhibit the eerily similar descriptors insofar as this offering being ” initially sweet”, “brown sugar notes leading” or in your case “topped with cane syrup”. They’ll write your “independent” copy for you, no doubt accompanied by a $100 freebie. With Bacardi you don’t even have to think. How impressive! Until 10 minutes later I saw this blurb from yet another well trained monkey at : “When it comes to rum, there isn’t a brand as well known as Bacardi, so when they decided to release a special line of aged sipping rums, it rose to the top of our want list.” For example, listen to what the folks at had to say: This machine is oh so powerful and well-oiled (or perhaps sugar syruped)! Not a trick to missed, and they’ve been spreading the word for so long that the usual victims automatically fall into line. In the end, I simply cannot.Īgain bravo, Josh! For what? Simple, yet again for having the Cubanesque cajones to tell it like it is in the face of the Bacardi Marketing Machine. While the Exquisito is a bit of a step up from the Eximo, I again struggle to justify the price tag of $100. The finish is quite long, and is dominated by the oak and cane syrup mixed with a hint of molasses and smoke. Finally, the spice layer arrives, bearing pepper, nutmeg and cardamom before the oak tannins regain control. The oaken base is topped with cane syrup and molasses, then topped again by ripe plum and figs. There is still a hint of airplane glue-like esters as was the case with the Eximo.Īs the rum enters, I again find myself far happier with the flavors than the aromas. Beyond the wood is vanilla, citrus zest and black pepper. The initial aromas are of tropical fruit and melon combined with oak. On nosing there is a bit of astringency, but not nearly as much as with the Eximo. A swirl produces a set of legs that move liberally back to the bottom. In the glass, the Equisito is darker than the Eximo, displaying a deep mahogany color that borders on dark brown. As I pull the synthetic cork for the first time, I’m pleased to discover it does not separate from the cap as in the case of my Eximo bottle. Whereas the Eximo bottle features a small label and loads of sultry raised glass features, the Exquisito goes in a decidedly different direction, using gold leaf to imply an early 1900’s Cuban party scene. A blend of aged rums between seven and twenty-three years, Exquisito is bottled at 40% ABV and retails for $100. Another entry in Bacardi’s super-premium Facundo rum line, Exquisito is the second highest expression.
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