La Maison du Rhum Guatemala Botran batch #3 Solera is a honey cane rum. This cooked cane juice is an intermediary between pure juice and molasses. It is distilled in a multi-column complex capable of producing very light eaux-de-vie. Aging is complex, as it takes place according to the Solera principle, where young rums are blended with older ones.
The casks used are old bourbon casks, re-toasted bourbon casks and ex-sherry casks. The oldest rum in the blend is 15 years old. The aging process takes place on the Guatemalan altiplano, at an altitude of over 2,000 meters. This helps to limit evaporation, thanks to very mild temperatures, and ensures slow maturation.
Nico's tasting notes
The nose oscillates between the roasted aromas of toasted oak and the higher notes of a rather light rum. The fruits and flowers escape in tangy swirls, with the slight touch of bitterness of a very oily citrus peel.
With aeration, the citrus peels become more candied and join well-concentrated fruit jellies, sprinkled with sparkling sugar. The rest reveals a rum with a heavier heart, almost tinged with leather and soy sauce.
In the mouth , sweet spices mingle with alcohol to awaken the taste buds. Together, they dance on the palate to awaken the oak and its toasted surface. What follows is a surge of caramel, vanilla, well-coated nuts, all washed down with a strong coffee, affogato style.
The finish is round and calm, the toasted oak develops the whole register of roasting which goes from coffee to toasted nuts.
“A sweet rum that looks like a gourmet coffee dessert…”
In comparison, the nose of Maison du Rhum Guatemala Botran batch #5 Solera also combines light notes and woody nuances, although the latter are softer and mellow . On the palate , it shows more character, notably with an almost sulphurous and tarry woodiness which leads to concentrated fruit. It is also more powerful, with 6 degrees more on the meter.
PIERRE DENIS
Medium tasting