Allan Bjerreskov about Plantation Xaymaca Special Dry Rum 43%:
Aroma: A mild version of the classic Jamaican funk, flambéed banana and a hint of cola. With a bit of good will, I can also sniff out a little nail of the undead rhino, which you can smell if you pour a TECA from Long Pond into the glass. Light notes of coffee in the background. Taste: I was surprised to read that there is no added sugar here. Because I sense a clear sweetness when it hits the tongue. A mild version of the classic Jamaican virtues of banana with a bit of coconut added, which doesn't linger too long. Conclusion: It suits the rum to be raised to 43% alcohol, but it is noticeable that it is a young distillate. I just miss a little more wildness. It's a fine place to start if you fancy a leisurely trip to Jamaica in the polished resort areas of the tourist paradise without being dragged tongue-first through a slimy backyard in Trench Town or buried in a muck pit at the Hampden distillery.
Post by Thomas Heie NielsenThomas Heie Nielsen on Ron 1914 Ediciòn Gatún 41.3%Aroma: Fresh fruit, mild dried spices, dried apricot, mild pipe tobacco. Taste: Fresh and slightly acidic, restrained fruit character, dark spices, orange and chocolate.
Conclusion: The rum is light and dry, fresh and tart. However, I miss a bit of body and character.
Thomas Heie Nielsen on Compagnie des Indes, Uitvlugt, MGA5 57.9%Aroma: Fresh green apples, cherries, banana and grape. There are also subtle notes of glue and varnish.
Taste: A tart, slightly bitter and rather dry fruit character. Unripe plum, lemon, fresh herbs, anise and salt.
Conclusion: A tart and rather dry rum with a medium-long finish. The fruit character and oily fatness are restrained.
Thomas Heie Nielsen about Plantation Xaymaca Special Dry Rum 43%:
Aroma: Overripe banana, grilled pineapple, orange, vanilla and freshly baked bread.
Taste: Overripe banana, grilled pineapple, vanilla, papaya, dried and apricot. Lovely zesty acidity and slightly oily boldness and restrained spice.
Conclusion: An incredibly drinkable unsweetened and characterful Jamaica rum. A restrained Jamaica rum with a fishy "Jamaica funk" that can be drunk neat and used in cocktails.
Post by Paw SørensenPaw Sørensen on Ron 1914 Ediciòn Gatún 41,3%Aroma: The aroma is sweet and for me there is a minimum of spirit and you can sense a little fruity aroma. Taste: The taste is also sweet and gives a pleasant warmth, you can perhaps sense the taste of the cask in a mild way. Conclusion: The conclusion of this experience is that it is a well-composed rum, mild in spirit taste, not too strong aromas and you sit and think about what it leaves behind.
Paw Sørensen on Compagnie des Indes, Uitvlugt, MGA5 57,9%Aroma: The aroma is a little grape and a little hot asphalt, but in a fresh way, and I think you can sense the % in it. Taste: The taste is a little complex and stuffy but in a pleasant way, the burnt sugar and black tea can be sensed. Conclusion: The conclusion of this rum is that it is surprisingly a mild rum despite the many %, taste and aftertaste are mild. But fortunately, for once, it does not drown in an overwhelming amount of aromas. It is a very good rum.
Paw Sørensen about Plantation Xaymaca Special Dry Rum 43%:
Aroma: The aroma is minimally boozy and a little note of smoke, slightly damp Taste: The taste initially gives a burning sensation in the mouth, but in a good fruity way, Conclusion: The conclusion is that the aromas fit well together and leave the desire to sip a little more...You do not feel the slightly higher alcohol %... a good rum
Posts by Sylvia H. Holm Sylvia H. Holm on Ron 1914 Ediciòn Gatún 41,3%Aroma: Soft, sweet, light tobacco, toffee, chocolate, coffee. Taste: Sweet, butterscotch, very lightly spiced, a bit of cask. Conclusion: Very quiet and calm, light, not complex. Not something I get excited about, but not something you can say there is anything wrong with as such.
Sylvia H. Holm on Compagnie des Indes, Uitvlugt, MGA5 57,9%Aroma: Light, delicate floral notes, very light "base" of molasses, slightly spicy character Taste: Light but very round "fullness", milk chocolate, very slight hint of eucalyptus, light citrus fruit notes, hint of melon. Conclusion: An okay glass but certainly not something with great complexities, nor one of the best this kettle has to offer.
Sylvia H. Holm about Plantation Xaymaca Special Dry Rum 43%:
Aroma: A bit funky, slightly sour, banana, papaya. Taste: Soft, slightly fruity, molasses, light fusel, nuts. Conclusion: Jamaica at the light end, very reasonable glass, all things considered. Nice that Plantation has not added sugar in this release.
Posts by Jan Ohrt Jan Ohrt on Ron 1914 Ediciòn Gatún 41,3%Aroma: The nose says: Not much happens here, but if you connect the entire orbitofrontal cortex to the systems, you can gradually, but tame, detect faint molasses, a little vanilla and some unripe unidentifiable fruits. A bit like inhaling the icing on a lemon tart. Taste: The palette says: When life, like mine, has gifted you with sublime rum experiences, you have your prejudices, but also some ballast to hold them in. Well, you can taste toffee, delicate herbs and vanilla, but also a little too much soft ice cream and sugar water. The taste is friendly, harmless but also a bit indifferent. I tried the last batch as a mixer in an old cocktail connoisseur, but must admit that it didn't contribute much more than a white Bacardi, which is always on offer in a store near you. Conclusion: Had the feeling of being invited to a party and discovered that no one was home. And no one can see the point of that. The rum, I find uninspiring and almost boring. But as my late mother used to say, if you can't stand being bored, you'll never come up with anything new. So I'm unscrewing the cap on my next sample.
Jan Ohrt on Compagnie des Indes, Uitvlugt, MGA5 57,9%Scent: The nose says - This is a real treat. The spontaneous scent was reminiscent of acetone and erasers laid on freshly laid asphalt under a burning summer sky, and as it faded, the nose filled with fresh mint, freshly mown grain and an intense floral scent. That's promising, get it on your tongue! Taste: The palette says - The first impression in the mouth was a minor explosion of gasoline and motor oil mixed with a large bag of dried fruits. Gradually, the rum gained the right depth in the mouth with very pleasant fruity flavors of peach, mango and cherry with a good amount of dried lemon peel and olives. It stayed in the mouth for an amazingly long time, where it kept rolling around with a rich, long and chewy flavor with a nice warm finish. All good things must come to an end, however, and eventually the enjoyment flattens out a bit with some slightly more indeterminate and edgy notes, but then you can just top it up with another sip. Conclusion: This rum turned out to be a surprisingly good acquaintance. It's wonderfully powerful, really kicks ass, but it's still very delicate and well-balanced. And when you, like me, like good stories, how the name originated and why the 57.9% was Danish, this does not diminish the experience.
Jan Ohrt about Plantation Xaymaca Special Dry Rum 43%:
Aroma: The nose says - Here you are hit by rubber, smoke and overripe, almost half-rotten banana, so you almost have to think, what on earth is that. A jungle of cigar, burnt paint and a cascade of tropical fruits, quite fun to experience, a slightly complex nose but both fun and funky. The Taste: The Palette says - It has a lush and bold feel on the tongue, beginning with notes of green apple and crisp, tart kiwi. The initial fruity lightness gives way to a big, deep heaviness in the middle that releases the (over)ripe banana. This rich funk suddenly gives way to a powerful, woody spice that is followed by measured vanilla, almond and berry. Like taking a sip of a damp and slightly fermented rainforest. Conclusion: This rum provides a good and satisfying experience from start to finish, but it never quite gets you up to speed. As a dram, it may be just a little above average, but try putting it in a blender with some ice, a little cane sugar syrup, a little lemon juice and a ripe banana. That's where it really comes into its own.
