TBRC Diamond Diamond Distillery (Savalle Still) SVL 2004
Highly recommended, classic dry Guyana profile with coffee, dark chocolate and dried fruits. Well-balanced, surprisingly drinkable at 57.4%, and considered excellent value by RumX members.
Fans of classic dry Guyana rums who enjoy coffee, dark chocolate and dried-fruit notes with firm oak and a serious, cask-strength feel.
Details about this rum
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How does this rum taste?
Dry, chocolatey Guyana crowd-pleaser
If you like dry, woody Guyana rums like DDL single casks, this gives you that coffee‑chocolate core in a fairly approachable cask-strength package at a very fair price.
Those wanting lush fruitiness, long finishes, or very sweet, beginner-friendly sippers; anyone strongly avoiding added coloring.
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About the Diamond distillery
The Diamond distillery is located in Guyana. Rums from Diamond have been reviewed 4,952 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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Lovely rum grabbed for an absolute steal of £50! Full of chocolate and dark fruit. This one is complex and rich but quite challenging… tastes much better at the end of a tasting, rather than the start. I wonder how the price can be so low for such quality. Put it in a black bottle and I’m sure people will pay triple 😉
Well, that was good. I haven't had alcohol for a month, so now I'm feeling all the flavors more intensely. Good woody Guyana, lots of dried fruit, coffee (which lingers on the finish), chocolate. Aroma of chocolate and coffee with some nuts. It's very hilarious and I wouldn't be afraid to have a bottle.
Auto-translatedHeavy honest Guyana on the nose and in the taste. Dried fruit, maybe dates, caramel. Nicely dense woody and balanced. This really came through. None of it stands out too much, but at the same time it's not boring. It just needs a longer finish.
Auto-translatedAl 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