An exceptional rum produced in a limited number of bottles, Centenario 30 has been slowly imbued with the exuberance of Costa Rican nature. This out-of-age cuvée is a skilful blend of several rums aged for a minimum of 30 years in white oak casks, taking advantage of the tropical conditions of Central America and the benefits of the solera method.
Packaged in a beautiful decanter, Centenario 30 is a collector's rum that promises an unforgettable tasting experience.
Nico's tasting notes
The nose is strongly marked by nuts and caramel. All this is strongly roasted, the caramel is black and you get the impression of being in a coffee burnery. The fruit is black too, with blackcurrant and grape skin, whose tannins blend with those of a very toasty wood. The spices are also roasted, enriching the woodiness, which then seems very old, very mature. The toasting releases a few touches of vanilla, giving a hint of sweetness in the background.
With aeration, the rum's profile remains straightforward, black is black. The coffee perfumes the room, the woodiness is now more than toasted, it's charred. As confectionery, we also have molasses-caramelized walnuts that we'd love to bite into. Among the nuts we also have well-roasted, finely ground cocoa, whose dust fills the atmosphere.
On the palate, the sensation is soft and light, with a fairly deep, suave chocolate. We still have molasses and caramel, it's quite full-bodied and consistent, like a well-concentrated maple syrup flowing slowly. The nuts have mellowed, melting into a certain creaminess. The rum envelops the palate well, and is quite tasty.
On the finish, the rum's dark signature comes in the form of caramelized maple syrup woodiness, with an interesting fruit/tannin duo reminiscent of Port melon.
"The great age of this rum highlights its long exposure to the wood of a heavily toasted barrel, which reserves it for experienced tasters..."
