Kahlúa (26.5%)

Score: 15/23 Nose: Tart, funky, deep, aged, intricate, sugary. It's similar to a heavily sherry-matured (mostly PX) malt whiskey. I detect a scent of roasted coffee alongside dark (70%) chocolate. The fruits present are dark cherries, plums, raisins, and blackberries. I can smell the sharp, rich alcohol. While not extraordinarily complex, it's significantly more intricate than standard, contemporary Kahlúa. It leans heavily toward indulgence. Palate: Sour, bitter, sweet, rich, mature. Quite intriguing, there's a fermented note, akin to kombucha, but also a really pleasant medium-roast coffee with genuinely wonderful rich qualities. I find roasted coffee beans and 70% dark chocolate. The fruitiness reminds me of the richness found in well-aged scotch like Glenfarclas 25, but it's more akin to the sweetness and tartness of Kavalan Soloist Port Cask, which compels you to dilute it with water to avoid being overwhelmed. It possesses surprising complexity and a captivating character that invites slow sipping. The flavor is less intense than that of fresh Kahlúa or Kahlúa Especial. It's far more intricate and engaging. Finish: A trace of rough, chalky sugar remains. The complexity diminishes here, yet a pleasing harmony of dark fruits, chocolate, and coffee notes persists. The mature alcohol tartness, so reminiscent of Kavalan Soloist Port, is considerably lessened. Regarding the fruits, dark cherry is now the predominant note, with little else discernible. It's still a rather satisfying finish. This expression offers greater complexity than Kahlúa Especial, featuring a superior rum base and a pleasant sour coffee note on the lighter side of medium roast. I prefer it over regular Kahlúa as well, due to its captivating character, depth, rich undertones, controlled sweetness, and absence of that overpowering confectioners' sugar taste. I consider it a substantial improvement, and while not perfect, it is fascinating to dissect and consider. It's challenging to ascertain the original flavor profile, given this has been open for approximately 30 years (perhaps longer), but it tastes good now, and I have little expectation of finding an unopened bottle, so my assessment is based on the current state. I'm considering a starting score around 15. It might not fully warrant that, or perhaps it's even better. I estimate it falls between 14 and 17, with 15 and 16 seeming most probable.