Produced on the fertile volcanic soil of Nicaragua, Mombacho 19 ans is an exceptional rum that benefits from the special conditions of Central America to impregnate itself with great aromatic richness.
This out-of-age rum is all the more interesting in that, after spending 17 years in oak barrels that once contained bourbon, it was then matured in armagnac barrels to take on the particular aromas of this eau-de-vie distilled from dry white wine.
Nico's tasting notes
The nose is initially powerful, with strongly toasted wood and prominent nuts. Walnuts in particular stand out, as in an oxidative wine that develops buttery, rancio aromas. As the very dark color suggests, there's also a good dose of coffee, in short, a very empyreumatic atmosphere, i.e. roasted, toasted and even smoky.
With aeration, the barrel burn becomes increasingly fierce. Coffee and burnt caramel express themselves as much through their aromas as through their sandy texture. The nut is well roasted, the butter has disappeared, replaced by dark molasses and tar.
On the palate, the rum has a very gourmand attack, with caramelized walnuts drizzled with battery syrup. Empyreumatic notes follow in an oily combination of caramel, coffee, cocoa and molasses. Strongly toasted wood expresses itself through these toasted and roasted notes, but in a gourmand way, without any impression of charcoal.
The finish is mobilized by coffee and by this sensation of oxidation carried on the walnut, sometimes fresh, with its brou, sometimes roasted. A total but interesting bias.
"A very gourmet rum with an original personality, featuring walnuts in all their forms..."
Dino
Dry and not bad!