Papa's Pilar Sherry Finish Dark Rum

Score: 13/23 Aroma: Presents lovely syrupy PX sherry fruit mingled with rich dark rum. Hints of charred wood are present but overshadowed by sweetness. Notes of molasses and peanuts are detected. Unfortunately, the aroma lacks significant complexity. Palate: This is one of those excessively sweet rums. Concerns arose from the sherry influence and its unspecified origin, though hope remained due to it being a dark rum. The flavor is not entirely flat, but discerning complexity requires significant effort. Noteworthy are charred wood notes providing a subtle oloroso leatheriness, alongside barrel spice (ginger, pepper, cinnamon, clove) that fits well. Sweet, juicy red fruit is noticeable, likely from a month of sherry aging. A whisper of 50% dark chocolate is present, but not dominant. Perhaps a touch of coffee, too. Vanilla is there, but its inclusion detracts by sweetening the profile while thinning the body. At one point, an unusual hint of jalapeño appears. The sherry sweetness is quite pronounced. It avoids chalkiness or confectioner's sugar taste and is only slightly lacking in fullness, which is positive. However, it exhibits a common solera blandness. Finish: The lingering peppery barrel spice prevents it from tasting solely like a liqueur. It remains sweet and dark, but in a bland fashion. While the quality of the underlying spirit in Diplomatico is appreciated, its excessive sweetness exceeds my personal preference. Papa's Pilar Sherry is similarly dominated by sweetness, though it's less clear if a quality rum exists beneath the sugar. Diplomatico offers more intriguing complexity. Given the difficulty in discerning Diplomatico's complexity due to its added sweetness, its relative clarity compared to this rum is telling, especially considering this expression is less sweet. It's possible no sweetness was added, but if so, the sherry overwhelms a bland rum. Compared to Appleton Estate 12, this rum is fuller, but Appleton Estate offers a more authentic rum character with greater complexity. I definitely favor Appleton. Plantation Xaymaca also seems distinctly superior, although its profile is entirely different. This is perfectly drinkable, particularly if considered a rum-forward liqueur, but I don't find it particularly appealing. It does seem suitable for winter fireside sipping. The most favorable score I could conceive is a 15, but that's exceptionally high. I could also imagine a 9, but I truly believe it falls within the 10 to 14 range, likely not a 14 as Appleton Estate 12 is better. It's not bad, but it is rather disappointing given the numerous high ratings. An interesting observation: while this rum is somewhat flat and uninspiring on its own, its richness makes it excellent in a rum variation of a boulevardier! When compared to standard bourbons, I enjoy the complexity and richness it contributes. I don't particularly like it neat and question its value as a mixer at its price point, yet that's where it seems closest to offering real worth. This is problematic as it's not marketed as a mixer. However, it strongly resembles one. At $30 or less, I'd endorse it as a mixer. At $40, justifying it is challenging. That said, I might consider raising its score slightly due to its success in a boulevardier variation. It doesn't perform well in crisp, citrusy drinks requiring bold dark rums, but it excels in more aromatic, herbal concoctions needing a full, sweet base. Revisiting the rating: I do appreciate the fullness and richness here, along with the evident sherry influence, but the flavor profile is simply too flat. It's drinkable, but not especially pleasant. I can't realistically score it below an 11, but I don't see a 14 unless it's elevated for its mixing potential (in a specific cocktail). Currently, I'm considering a 12 or 13, leaning towards 13. Since Appleton Estate 12 and Plantation Xaymaca both appear distinctly better side-by-side and both received 14s, I would need to truly love this boulevardier variant to award it a 14. Even factoring in the boulevardier, I'm inclined towards a 13. There's a hint of something promising at the finish, but it's largely unremarkable. It's quite inoffensive and doesn't taste young, but it remains unengaging. Furthermore, Appleton Estate 12 also shines in a Boulevardier variant (making it hard to choose a winner), so this is at best tied with Appleton Estate 12. I'll settle on a 13 for this tasting.

A grand confectionery assortment featuring tiramisu, Boston creme pie, and cherry cordials explodes on the nose. Am I in a bakery? Sweet tobacco, reminiscent of some Navy style cavendish, Muscovado sugar, and sweet oak also appear, but this rum is all about the desserts. The palate introduces vanilla, red berries, orange, pancake batter, and maple syrup. There's even some Neapolitan ice cream – all mixed together. It concludes with dark caramel in the finish alongside chocolate milk and an immense fudge note (seriously, it tastes exactly like the chocolate pudding Jelly Bellies). Even better, swirling the spirit in your mouth reveals even more abundant flavors! All that flavor... and it's as if they were dormant, waiting for someone to awaken them. Absolutely sublime!

Nose: The smell of maple syrup is so intense, I almost wanted to use it on breakfast! A hint of vanilla is also present. Palate: Despite its sweetness, it isn't excessive. Vanilla notes appear first, followed by subtle orange undertones. This is excellent served neat (at room temperature or chilled) or mixed with cola when a less assertive rum presence is desired. There's a slight tingle on the tip of the tongue, but not enough to cause a grimace. It pairs wonderfully with any type of cigar! Scoring reflects tasting it neat.

A rich rum from the Hemingway Rum Company in Key West, Florida. Initially aged using the solera method in Bourbon barrels, Port Wine casks, and Spanish Sherry casks, this special release blend will undergo further aging in Spanish Oloroso Sherry casks for an extended duration. It begins with an aromatic profile of sassafras and rich fruit; its oily texture adds notes of caramel, spice, coffee, almond, maple, and a hint of port; concluding with a long finish of brown sugar and a touch of anise. From May to August 2018.

The aroma presents buttery caramel with undertones of baking spices and a subtle citrus note. The taste delivers heavy caramel and toffee at the start, followed by buttery vanilla, and concluding with a hint of baking spice. It possesses a substantial, oily, and intricate mouthfeel.

The aroma is intensely sweet, bringing to mind toffee and crème brûlée. The palate offers more intrigue: butterscotch and crème brûlée initially, leading to an unexpectedly spicy end. It isn't bad—just surprising given the sweet initial impression.