The Golden Age of Piracy Captain Benjamin Hornigold
Tasters agree: rich caramel and vanilla, soft milk chocolate, and dried fruits lead the way, but a few hoped for deeper complexity. One to try if you appreciate sweeter, softer Guyana spirits.
Already purchased 16 times
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How does this rum taste?
RumX tasters find this 1996 Diamond rum leans into caramel, milk chocolate, and dried fruit, with vanilla running through both nose and palate. Many highlight the gentle sweetness—DomM notes its "column sweetness/coconut with tropical fruits and glue," while Jakob calls it "filigranere" and elegant, though some wanted more complexity given its age. Expect smooth oak and light spice, and, as Basti says, "am Gaumen dann sehr unspektakulär"—not showy but easygoing.
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About the Diamond distillery
The Diamond distillery is located in Guyana. Rums from Diamond have been reviewed 4,706 times with an average of 8.3/10.
By rum lovers, for rum lovers
I'm Oliver – together with Jakob, Robert, and Lukas, we started RumX in 2018 as a small passion project in Stuttgart, back then under the name Rum Tasting Notes.
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Leckere und komplexe Guyana-Abfüllung, mit viel Karamell, Schokolade und Früchten. In der Nase zudem Vanille, Klebstoff, Gewürze und Holz-/Fassaromen. Im Gaumen wird aus der dunklen Schokolade eher Milchschokolade, was sehr interessant schmeckt. Zu den in der Nase wahrgenommenen Aromen kommen Kaffee und Piment. Im Abgang schmeckt man Kekse. Leider wirkt der Rum trotz seines grandiosen Geschmacks etwas verwässert. Ein höherer ABV hätte deutlich besser gewirkt 2. Verkostung: finde ihn jetzt besser; wirkt nicht mehr verwässert. Der Alkohol ist einfach super eingebunden! +1 Pkt
Great nose with lots of caramel, vanilla sweetness, oak wood, some coffee, dried fruit...the rum is extremely helped by a slightly longer time in the glass, a very pleasant aroma spectrum opens up on the palate with increasing oxidation. Caramel and vanilla provide a pleasant sweetness, along with woody notes, a pleasant spiciness and dried fruit again. Slightly fresher and spicier than the other Diamond releases of the vintage, compared to the tropically aged releases with less opulent aromas from the oak barrel. The DNA of the '96 Diamonds is recognizable, with a more delicate character than many of its sister releases from the recent past. I needed some time to get to grips with the rum, but in direct comparison with other recent 1996 Diamond releases in particular, I recognize some exciting and, in a positive sense, independent notes in this bottling.
Little random 96 Diamond cross tasting. For the uncolored (presumably continental) contenders: Precious Liquors White Cat vs. Distillia Hornigold. On the nose the Distillia is ahead by quite some margin. Both are similar in character, yet the Distillia delivers way more column sweetness/coconut with tropical fruits and glue while the PL is more closed up on the nose and more dominated by wood as well as some alcohol. Similar profiles on the palate. Toffee, coconut, dried fruits as well as some sweetness. Again, I prefer the Distillia release which is more balanced with individual aromas presented nicely. Yet it is als more delicate / thinner and a bit more sweet. The PL adds more woody and spices notes to the mix, but lacks complexity and balance for me in comparison.
You can somehow recognize the Diamond DNA, but in a very toned-down, softened form. I would have expected more complexity.