That Boutique-Y Rum Company Diamond Diamond Distillery (Savalle Still) SVL 2004 19yr 57,4%
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How does this rum taste?
The "Diamond Distillery (Savalle Still) SVL" was produced in Guyana at the Diamond distillery. It was selected and bottled by the independent bottler That Boutique-Y Rum Company. It was distilled in 2004 from Molasses with a Column Still and then aged for 19 years. The rum is bottled at cask strength and has an ABV of 57,4% and the mark is SVL. This is a limited release and there are only 292 bottles.
9 community members rated this rum with an average of 8.1/10. The rum smells like Coffee, Molasses and Dried fruit, and on the palate there is Dried fruit, Dark chocolate and Coffee.
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What are the key facts about this rum?
RX18179
57,4%
Column Still Rum
2004
2023
#Batch 2
SVL
Molasses
Column Still
19 years
292
50cl
<100€
Rum
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About the Diamond distillery
The Diamond distillery is located in Guyana. Rums from Diamond have been reviewed 3,230 times with an average of 8.3/10.
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Thunderbird
21 June 2024
“Direct comparison with batch #4 from TBRC. This Diamond (Batch #2) is somewhat weaker and darker overall than Batch #4. Coffee and spice aromas predominate. The alcohol is well integrated. However, I clearly prefer Batch #4, which is somewhat stronger and fruitier”
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Serge
21 February 2024
“Direct comparison of the two TBRC Diamond Savalle SVL bottlings of batches #2 (19 yo / rx18179 and #4 / 18760) Both are nice and dark in color but not too malty due to the coloration. The nose of batch #2 is nice and dark but a bit reserved (but gets better after a while and coconut is added) and great fruity notes in batch #4. On the palate, nice dried fruit in batch #4 and a bit more bitter, malty but also drier in batch #2. Both are good, but my preference clearly goes to batch #4”
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Long John Silver
7 July 2024
“Al naso parte con caramello bruno, frutti rossi, frutta secca, pelle e tanto cioccolato fondente. Tutto questo ben legato da una finissima speziatura. Il cioccolato fondente poi, con caffè lo ritroviamo molto forte anche in bocca, dove però diventa meno spigoloso e si ammorbidisce grazie all' arrivo di melassa, caramello e pepe. Infine, nel finale il cioccolato fondente è meno presente e lascia spazio al caffè, la cui acidità è smorzata dal legnoso della botte e dallo zucchero bruciato. Davvero molto interessante”
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