Barbancourt Haiti (RX13194)
The "Haiti" was produced in Haiti at the Barbancourt distillery. It was selected and bottled by the independent bottler That Boutique-Y Rum Company. It was distilled from Sugar cane juice with a Column Still and then aged for 17 years. The rum is bottled at cask strength and has an ABV of 59,2%. This is a limited release and there are only 385 bottles.
1 community member rated this rum with an average of 7.0/10.
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What does this rum taste like?
The flavor profile of Haiti is based on 1 user reviews. We have compiled and summarized the community's tasting notes for you, to give you an impression of the aroma and taste of the rum.
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What are the specs of this rum?
Sugar cane juice
Is this rum rather collected or consumed?
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About the Barbancourt distillery
The distillery Barbancourt is located in Haiti. Rums from Barbancourt have been reviewed 468 times with an average of 76/100.
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Already 1 registered users have rated and tested this rum, leaving an average rating of 7.0 out of 10. A total of users have marked this rum as their favorite (9+ points).Write a review
4 March 2023
The nose is rather unique, considering it is a Barbancourt. My impression of Barbancourts have always been one of a soft, mellow dram filled with simple vanillas and cream. Yet this contradicts everything I thought a Barbancourt would’ve been. It has a slight punch to it, funky even, and if nosed blind I would’ve taken it as a Jamaican rather than a rhum from Haiti, with those tropical yellow fruits, slightly rotting, pineapples, a hint of iodine and some brine in the whole mix as well. The palate was also frightfully confusing. If the nose was dominated by Jamaican-esque notes, the palate is quintessentially a mash of both Jamaican and Haitian elements. The initial palate brings those funky, high-ester notes of pineapples, overripe bananas, brine, all the traditional notes you’d associate with a high-ester Jamaican. Texture-wise, it was rather sharp and spicy on the palate itself, yet as the finish develops, which was one of a medium-length, that sense of familiarity with Barbancourt comes back again, becoming soft, creamy, vanilla, and that of Campino (a strawberry yoghurt sweet from my childhood memories). Now I don’t usually dilute my rums, but I did decide to try it with this, and surely enough, the rum became a completely different animal altogether. While the nose still held true as when the rum was at cask strength, the tropical notes that I previously spoke of in the palate were gone, and in its place, that very essence and character of traditional Barbancourt rhums took over, except for the texture which still had little hints of spiciness.