MHOBA Strand 101

"Dégustation rhum et chocolat du Rum Club Switzerland. Un nez à la limite de l’agressivité sur le vernis à bois. En bouche les fruits dominent fort heureusement. La finale elle aussi est plutôt sur les fruits. Un rhum agressif au nez mais la bouche est sexy et les vernis y sont discrets."

"I like Mhoba Rums, not easy to drink, but quite complex. Great mix of fruit esters, caramel sweetness, chocolate, herbal agricole notes and roasty coffee. Spicy pungency is also present, though when undiluted the alcohol can even be perceived as cutting. Overall, a solid rum for a good price. Mhoba rums are something special!"

"Nose This stuff kicks a*s! What a crazy nose. Pure sweet-and-sour Raspberry concentrate on vanilla ice cream and a few drops of nail polish. All served with melted goat cheese, fried plantains and freshly squeezed sugar cane (obvious). This combination of delicate and sour notes is a real treat. In terms of rum style this sits right between some high ester Jamaicans and a clairin from Haiti (so Mhoba Island if you want). With water: A bit fresher and more on nobles woods and melted butter now. Palate Tons of exotic woods were just offloaded on the palate. Even if we are no termites, this somehow works. The body is heavy with a thick and dense cane sweetness. There is also milk chocolate, caramel and some liquorice. Rum has so much natural sweetness that we still wonder how some producers dare to add additional sugar to the process. We also find a nice mezcal-y-ness of burnt agaves and an idea of burnt rubber tubes in it (as if they used a few drops of 1998 Caroni). ғɪɴɪsʜ Medium long and drier than a desert, coating the whole mouth with wood, burnt agaves and plastics."

"I had bought the bottle when it came out by reading a couple of reviews. Personally I can't drink this. The nose is just about right but the mouth is impossible. But I understand that one can like it. We tasted this with two friends. One thought like me and the other one won a bottle that day because he liked it a lot. He brought me back a sample a few days ago so that I could taste it again a long time later and unfortunately the verdict is the same: for me it's like in wine, the wood chips infused in the barrel to make it old is definitely NO!"

"no idea what went differently here compared to the first batch but this is pure garlic and truffle oil. absolutely not my thing and almost no longer edible mMn... too bad!"

"This is by far, the craziest and most complex distillate which I ever had in the glass.... Please more of it!"

"A realy strange/bad taste , I think that this batch had an flaw "

"Je suis très impressionné par le rapport qualité/prix. J'avais eu de mauvaises expériences avec Mhoba mais me voilà réconcilié"

"Der Mhoba Strand 101 hat für mich in der Nase eine sehr eigene Knoblauch-/Trüffelöl Aromatik, die ich ein bisschen anstrengend finde und für mich alles andere übertönt. . Mit Zeit an der Luft und etwas Wasser wird diese jedoch etwas erträglicher. Am Gaumen dann eine ganz eigene Aromatik, Knoblauch und Trüffelöl treten etwas in den Hintergrund, dazu kommen Steppengras und etwas Karamell. Der Abgang ist mittellang. Kein schlechter Einstieg in die Mhoba Reihe, auch wenn die Nase erst einmal etwas gewöhnungsbedürftig ist."

"I hated it, so I don't have much to say about it..."

"Nice one. Stinky but in a nice way"

"Messebewertung. Im Rahmen des LMDW Tastings probiert."

"Great fruit ester bomb!"

"The first impression is strange, on the nose and in the mouth, but over time it softens with notes of caramel and even chocolate."

"Estorove karamelovo kourove"