Velier Caroni 35th Release Heavy Trinidad Rum (Trespassers) HTR 1996 20yr 70,1%
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CARONI - 100% Trinidad Rum
Discover the fascination of the closed Caroni Distillery on over 1136 pages with a total weight of 9.4kg - a real masterpiece by Steffen Mayer!
Buy nowHow does this rum taste?
A robust 70.1% Caroni with a beautiful nose of vanilla and wood, smoothly balancing intense tar and rubber notes. Despite its strength, traits like raisins and menthol emerge over time—a rare, heavy, yet harmonious Trinidadian treasure.
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About the Caroni distillery
The Caroni distillery is located in Trinidad. Rums from Caroni have been reviewed 6,732 times with an average of 8.8/10.
Jakob
30 December 2023
“Epic Velier Caroni Tasting 2023: Very aromatic and intense, the high alcohol adds punch but also expressiveness. Lots of vanilla melt on the palate and finish. Excellent 1996 Caroni, although not quite at the top of the vintage.”
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Joachim Guger
7 August 2023
“In the glass it takes times an eternity, two hours of ventilation is not wrong there.A wonderful nose, beautiful dried fruit. The classic Caroni vibe (burnt tar, rubber) is not quite as pronounced and unexpectedly (70%) the nose is somewhat restrained.In the mouth then brutally the fist, but very, very good. In the finish then still spoils the full load of spices.Beautiful Caroni to enjoy and then freshen up.”
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cigares
15 August 2023
“Day 11 of the Samples de luxe calendar. A rum whose bottle has been opened and immediately put into mignonettes. No oxygenation, which explains the virtual absence of Caroni markers. Beyond the sting of alcohol, a very sweet nose with candy sugar, leather and wood. The same sensation is found on the palate. The alcohol is very well integrated (impossible to imagine 70.1%) and the aromas arrive immediately afterwards. Incense, smoke, old leather and wood. I imagine a centuries-old church with wooden pews and weathered leather cushions. Outside, it's the city with its traffic and hints of tar. The finish is splendidly long. Deep, broad aromas. My money was on a very old Demerara. Must be tasted again with oxidation. Tasted again and it seems even better.”
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