Mombacho 21 ans Port Finish has been aged for at least 21 years in ex-bourbon casks (burnt oak casks that previously contained bourbon) before being matured in port casks.
Nico's tasting notes
The nose shows a mature but rather light rum, with a waxed veil, somewhere between encaustic and honey. The toasted wood has retained some youth and freshness in its fibers, so it's a raw, white wood that is restored in the liquid. Very soon, a wave of red and black fruit jam covers the surface, led by prune and black cherry.
With aeration, we discover a whole new aroma that hadn't shown itself before: smoke. It brings to mind braised, even smoked chicken, hot ashes and charcoal. This smoke has penetrated every part of the rum, and we find ourselves with more complex aromas, as if more cooked.
The palate is quite full of aromas, as each attracts attention in its own way. On the one hand, the wood and prune tannins catch the attack. Then the fruit jam is seasoned with colorful spices such as saffron, curry and caraway. Finally, our famous smoky notes return to the fore, combining with molasses brandy to create an almost tarry finish.
The finish is interesting, at once resinous, toasty and gourmand, like roasted pine needles.
"It's a lovely variety of flavors, each more gourmet than the last, without going overboard...".
JEAN-JACQUES PORTIER
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romain
color: dark mahogany
On the nose, notes of coca, caramel, raisins, red fruit and coffee. Medium intensity. I find it less intense than the mombacho 12 years reserva. Finally, there are light roasting notes (coffee).
On the palate, caramel, vanilla and roasted notes (coffee, cocoa). Liquorish, but less so than Mombacho 12 ans. Medium intensity. Red fruits are also present on the palate.
A balanced whole. Less bitterness but still with that Mombacho DNA. You've got to love it.
A warm, fairly long finish. Essentially caramel and coffee.
An interesting ron with a few flaws.
3.25/5 (note that I'm not a fan of coffee, so my rating is very subjective :p )