How does this rum taste?
- Erstaunlich frische Nase für das hohe Alter.
- Very smooth, almost easy sipping old LP.
- knusprige Süße – fast schon zu viel
Long Pond 1985 from Bristol Classic Rum is a 37-year-old Jamaican spirit with a distinct profile—woody, buttery, and rich in tropical fruit. RumX members repeatedly pick out mango and vanilla, while the barrel character is present but not dominant for the age. Several describe it as unusually mild and easygoing for a Long Pond; for example, "a Gaumenschmeichler, aber eben auch keine Ecken und Kanten" (@Gunnar Böhme) and "eine knusprige Süße – fast schon zu viel" (@Oliver). Some wish for more punch, noting the spirit feels a bit thin at 49.5%. Despite that, the subtle sweetness and balanced finish are a pleasant surprise.
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About the Long Pond distillery
The Long Pond distillery is located in Jamaica. Rums from Long Pond have been reviewed 5,630 times with an average of 8.5/10.
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"Amazingly fresh nose for its age. However, the fruity notes fade into the background on the palate as the length increases, with a nice sweetness and a little more woodiness coming to the fore - but the rum does not tip over into overly bitter spheres. Unfortunately, I find the aromatic refinement a little lacking overall, which is why I am left with a very tasty rum in my glass, but one that is not quite in the absolute top league."
"Rather unusual Long Pond. A crisp sweetness on the palate - almost too much."
"For me one of the nicer bottlings of 80ish Long Ponds. It presents a rather fruity nose with mango and peach alongside vanilla and wood. On the palate wood is (unsurprisingly) more present but the overall picture is nicely balanced with fruity notes and enough liveliness despite its long aging."
"Very smooth, almost easy sipping old LP with a nice sweet caramel note. Nose: Delicious, fruity, glue, varnish and a bit spicy! Superb! Palate: Thin (diluted?), a lot of fruits, a hint of glue and a well integrated barrel. The spiciness disappeard. Finish: Medium long and more on the woodier side. The tannins make it slightly astringend."