Coloma 15 ans is a rum made from the molasses of two different varieties of sugar cane. Aged in American oak casks for 15 years, the rum is then transferred to oak casks, again containing coffee liqueur, for a few more months. This last stage is where the rum derives much of its originality.
Before filtration and bottling on site, the rum is reduced with spring water from the Andes.
Nico's tasting notes
In brief: roasted - woody - round - sweet spices.
The nose is very balanced and well-tuned, an example of Latin rum without false notes. The nuts are lightly varnished, giving a rather interesting impression of concentration. The toasty woodiness delivers aromas of vanilla and tobacco, without excessive sweetness. The caramel is a little creamy, and the orange zest mixed with spices brings a complex gourmandism.
With aeration, the woodiness becomes more pronounced, and the ageing process makes itself felt. Nuts are roasted and caramelized, taking precedence over vanilla. The rum is open and lively, still very balanced, but now darker and roasted. Coffee and cocoa have infiltrated the orange zest, and you really want to dip your lips in it.
The palate is very smooth, with all the roundness of vanilla and soft caramel. After a little spicy warming, the melted wood spreads throughout the mouth, retaining a little grain that allows it to cling to the taste buds. The wood's full fiber is then felt, followed by the toasting of its surface, which becomes clearer on pepper and coffee.
The finish is rather light, with vanilla, wood, caramel and tobacco blending into a gourmet syrup.
"A balanced and concentrated Latin rum, smooth but not sweet, an example of its kind..."
