Agustin Bofill Ron Panchita Badalona-Espana 1960
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7,4:On the nose, prunes, raisins, citrus fruits, perhaps cherries, roasted wood notes, oak, with dark chocolate, roasted nuts, caramel, barrel impact is strong, leather, baking spices, thick molasses with tobacco, bump into our nosetrils. On aeration, we scent polish, a lot of confectionery with pastry, biscuits, goes towards Tiramisu(coffee). 6,8:On the palate, the attack is sweet with Jaffa biscuits, as the wood is roasted with dark chocolate, spicy with baking spices, vanilla, fruity with orange, raisins, prunes, perhaps cherries, and syrupy with molasses(brown sugar).When the rum is well rested, synthetic and metallic touch is strong, reducing the whole balance. 6,1:The finish is short, dry, sweet, thin, sherry notes obvious, liqueurish, as citrus and dried fruits intermingle with sweet roasted wood notes.
Milde gesagt, hat dieses Getränk nicht wirklich viel mit Rum gemeinsam..vielleicht die Basis, aber der Rest. Geschmacklich erinnert er mich eher an einen 43er-Likör mit geringerer Dosage. Hinzu kommt eine künstliche Komponente, die an ein Handwerk eines Chemikers erinnert und weniger an einen Distiller
Verdict: a nice nose, but in the mouth it's a bit chemical and not really well-balanced. Dark notes of leather and dried fruit, tobacco and oil. Nose: Dark sugar, molasses, shoe polish, leather, chesterfield, dark fruit, tobacco wood. Palate: a flowery and chemical note, some pepper, next to the waxy, oily and leathery palate, with vanilla, raisin, chocolate, wood. Rather sweet. Finish: still the chemical note, rather sweet, dried fruit, wood, chocolate and wax.
Sehr künstliche Aromen mit vor allem Orangenaroma und Süße.