A little oak and some toffee balance very nicely. There is a delicate, soft, but very pleasant warming sensation as you swallow this.
But, it just tastes a bit lacking, almost as if it is about 30% ABV or even less, like a liquor. There is a medium finish to the rum, which leaves a lingering flavour of honey and chocolate. The rum is soft, dare I say it…? Smooth! But there is very little character to it and with further tastings, the sweetness becomes a little sticky in the mouth. There is cherry and some bitter chocolate or cocoa. In the middle of the mouth a little spice appears, notably cinnamon, but also nutmeg. A little bit of oak and banana but little else.Īfter subsequent tastings, the flavours open somewhat, revealing a very sweet profile of caramel, chocolate and fudge – it has a very buttery feel to it. There is a hint of vanilla and banana in there, too. The nose has an abundance of caramel, molasses and Demerara. The rum has modest legs that slide down the side of the glass reasonably quickly. I generally do not pay too much attention to the colour especially with the frequent use of Caramel E150a in spirits. This is a medium to deep amber colour, similar to a Tawny Port in appearance. Sadly, another bottle with a story to tell about itself rather than the actual rum!!! just the story about blending the rums before ageing. There is no info regarding how the rum is made, nor what kind of casks have been used for ageing, no mention of additives, colouring etc. This is where my positive comments come to an immediate halt. The bottle has an artificial cork enclosure and it is presented in a smart outer box. There is a raised “X” in the glass, recognising the ten years of ageing.
The bottle looks far away from the usual Bacardi offerings, definitely a step up in the premium direction. Furthermore, my hydrometers say this is 37% compared to the label’s 40%, implying 12g of sugar has been added. What we have therefore, is a blend of rums between 11 and 12 years old.ĭisappointingly for a company looking to expand into the “premium” or artesenal sector, under Richard Seale’s/Luca Gargano’s proposed rum categorisation, this would most-likely be classed as a “Rum” – from a modern multi column still. I am hoping it is not just Bacardi’s version of marketing b*llsh*t that often infects many rum producers. This is an incredibly difficult art.” Whether or not this is a difficult art, I do not know as I am not a distiller. According to Bacardi though, they use “free” as the translation, which they go on to explain represents the “freedom to create.” Hmmmmmmmmmm!Īccording to Master of Malt this is “A 10 year old blend of rums that was blended before it went into the barrel (with a couple of the rums used already being 1-2 years old at the time). Having Googled the word Eximo, various translations appear ranging from exempt, remove and extract. Eximo is part of Bacardi’s Facundo range, named after the creator Don Facundo Bacardí Massó. Possibly aware of people such as myself preferring more artesenal or niche products than mainstream offerings, Bacardi have been expanding their range of rums in recent years and a couple of these have caught my attention. I think that it is essentially distilled to such a high ABV in their multi-columns that very little flavour, if any, remains from the fermentation/distillation. I do not wish to knock Bacardi themselves as they are obviously very good at what they do and hugely successful, but I really do not like their white rum at all. My impression of Bacardi is somewhat tainted by their white rum that is widely available in just about every bar and pub and which for me is a significant reason for why rum struggles to gain a better image in the UK. £54-£100 “Rum” – from a modern multi column still.įacundo Eximo 10 Year Old is made by Bacardi, who I am sure need no introduction or explanations about who they are.
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