Smith & Cross Traditional Jamaica Rum

It possesses a very woody and rich nose with some of that earthy flavor often found in whiskey, but it integrates with notes of fireworks. The palate has a surprising amount of tartness, which quickly imparts an overpowering rye flavor. There's also some pleasant spice - it becomes a bit too harsh, but the baking spice notes are nice. The tartness and bitterness do indeed dominate, leading to an undesirable effect. Taking a large sip reveals no apparent added sugar and a lot of smoke and earthiness. There are some hints of brown sugar and tropical fruits throughout, but they are not prominent. It's an acceptable drink but exhibits peculiar tequila-like elements (such as mild mint) that I don't care for. The fruit sometimes really stands out, which is quite nice. The issue is the bitter tartness. If that were reduced, this could be an excellent rum. As it stands, this is somewhat extreme. Adding a little water mellows it out somewhat but also makes it more commonplace. Yes, it has some extra banana, but none of the flavors truly resonate. This is not a sipper, though it might seem intended as one. I can certainly picture rugged sailors drinking this. The cocoa and molasses blend somewhat, but the outcome remains bitter. There's a great deal of leather, but it's clearly excessive for a whiskey. This is somewhat intriguing, but not exceptional. The finish is quite pleasant and that's a real advantage. There are some off notes, and the pleasant notes aren't terribly exciting, although they are balanced and reasonably complex (with added water). It's just decent enough to be on the verge of sippable without being actively unpleasant (in non-sweet contexts), but it will never be a great drink. It remains consistently interesting and tasty, even with water. The aroma is rich and potent with significant smoke and fireworks. It also has some squash and umami scents. There are tart and sweet smells reminiscent of barbecue sauce. The barbecue sauce definitely includes garlic and might also contain soy sauce. It reminds me of a more potent version of Helios Teeda, but more forceful with some of the more traditional smoke, fireworks, and rum characteristics. The aroma is complex and interesting, though its balance is questionable and it's only good if you seek its unusual profile. The palate has a full mouthfeel and an oily flavor mingled with the fireworks and smoke. There's a tropical fruitiness in the background. That touch of fruitiness is also slightly floral and accompanied by some vanilla. It's incredibly rich with significant bitterness bordering on iodine. It's incredibly funky. I appreciate it, though I wish some of the flavors (particularly the fruit and a less salty, bitter richness) were more pronounced. It's incredibly smoky, with slightly more char than I would prefer. Still, it's excellent as a dark rum and is remarkably smooth. The tropical fruits give it life and sweetness, though they are difficult to identify specifically. There is definitely no added sugar here. It's very good, but I would prefer a version with less char. Some beefiness appears, along with garlic, on the finish. With added water, the smoke and fireworks are still very present, but less aggressive. The fruit stands out for a bit longer, and the umami is quite noticeable. A hint of Sichuan peppercorn also surprisingly appears. I quite enjoy this, even for sipping, and the price is reasonable. It's a peculiar rum, though. With a lot of water added, plenty of smoke still comes through, as does a bit of fruit, so it seems excellent for cocktails.

As someone fairly new to rum, this is my favorite so far. I'm still getting over my preconceived notion that rum isn't always overly sweet, especially when tasting this. Is this a sweet rum? It certainly is, but it's much drier than anticipated, which is a positive as it allows other flavors to emerge. First off, even though it's 57%, it only needs a touch of water, otherwise it loses the rich density I appreciate. Honestly, I don't add much water myself; you might find it better with more water. Nose: As with all cask-strength spirits, patience is required. Initially, the high ester aromas dominated everything, especially right after opening, smelling almost like glue with just a hint of sweetness. After letting it breathe and open up, the fruitier elements finally surfaced, more noticeable in the 2nd and 3rd pour, not the first. (Note: these pours were over several days, not consecutively). The nose is primarily characterized by the high-ester, almost glue-like aroma; this isn't a typical 'overripe banana' hogo, it's much more intense. The best description for the fruit elements is like a fruit punch bowl containing a variety of fruits such as pineapples, apples, cherries, sour cherries, and berries. There's also a faint brown sugar scent. Palate: These same elements largely carry over to the palate, but the glue-like aroma isn't as prominent. Molasses and oak sweetness and bitterness come forward (yes, buy some molasses, taste it; it has a very distinct flavor and you'll understand the base of most rums; also, there's a strong bitter, decaying funk to it, interestingly present in the rum). And if you happen to find the sweet spot, the fruit punch bowl/fruit salad sweetness will make your mouth water, leaving nice barrel tannins behind. Overall, for the price I paid, it's a very rewarding rum. I typically enjoy it neat, with a little water added, but I also made a Mai Tai with it, which was the best damn Mai Tai I've ever had. I don't want to overstate its rating, as I've only tasted a few rums so far. I'm very eager to try a Hampden 8 and see how it delivers fruitiness with intense hogo.

A friend suggested this, and I grabbed it anticipating an exciting experience. I'm new to rum, so my observations might not be very useful, but I'm sharing them anyway. Opening the bottle releases a scent like a food dehydrator making banana chips. After pouring some into a glass, I admired the attractive blue and gold label and noticed the aroma of cooked bananas, butter, brown sugar, cloves, and molasses. It's clear people weren't exaggerating about this being strong. The scents are intense and mouthwatering, carried by an ethanol vapor that immediately tells you this isn't some diluted vodka with rum flavor. It's bold, but not overly polished, though that's not its aim. 18/20 The initial taste isn't what I anticipated; it's warm, but less so than expected, and not sweet at all. There are many "magic marker" notes, a hint of something like Scotch, and the characteristic funkiness is present. My first impression isn't as impactful as the aroma. 23/30 Sipping further, I appreciated the warmth... ginger, nutmeg, cloves, bananas, burnt sugar, sweet molasses, and a metallic hint. There's much to enjoy, but there's an unpleasant metallic note. I understand why many consider this ideal for mixing; I can picture it making fantastic cocktails, being great with ice, or mixed with almost anything, perhaps even just letting the bottle breathe for a few weeks would improve it. As it stands, I appreciate some aspects, but overall, much of it just doesn't resonate with me. 18/25 Regarding the overall experience and presentation, it's a nice bottle with a very appealing label and a wonderful aroma, offering several great qualities, but some elements were disappointing. 15/20 I reserve five points for purely subjective evaluation, and I'll award one, bringing the total score to: 75/100 I plan to revisit this in a few weeks.

Funky aroma of ripe banana and mango, the palate has a dry and enveloping woodiness, almost astringent, confirming hogo with banana and ripe exotic fruit, but also pepper and licorice, with a constant but subtle vein of molasses that follows the entire palate and accompanies it with a slight bitterness. Final lingering notes of licorice and dense but not sugary molasses. Despite its youth, it is a genuine Jamaican, with a dry and vertical character, at an incredible price that contradicts the common belief of its suitability for cocktails, when I very subtly believe it to be an elegant Hampden. Do not anticipate the organic paints and complexity of a Long Pond, but it is a splendid rum that deserves to rest for about ten years in ex-sherry barrels. Sip and dream of islands.

Nose: Banana bread, spiced carrot cake, baking spices (cloves, nutmeg, cinnamon, cardamom), grapefruit zest and blood orange, raspberry jam, some ripe apple and other orchard fruits (peach, ripe pear), crisp butter cookies with brown sugar, a touch of ginger, cinnamon candy, strong Jamaican funk, an almost savory spice blend reminiscent of Asian rice, sourdough bread, some smoke and barrel char, a hint of mixed red berries (strawberries, sweet cranberries, raspberries) with an almost sherry-like sweetness, a whisper of paint, some crystallized lemon appears, a little pineapple, honey, coffee liqueur, sweet tea, vanilla, milk chocolate, mild woody sweetness, caramel, woody malty sugar, dates. Palate: A sweet and sour yet slightly dry grape wine with a hint of paint (funky notes), some green apple, smoked brisket, and charred wood. The alcohol comes across as spicy chilies and peppercorns with some barrel char bitterness and green bell pepper, followed by mixed fruits (apples, cherries, mango, pear, and peach), a touch of lemon, a hint of sweet tea, some peach jam, and brown sugar. Finish: Carrot cake and baking spices (cloves, nutmeg, cinnamon, cardamom), some smoked paprika, banana and tart mango, a slight bonfire smokiness, a hint of candied caramel-coated red apple.

Smell - rotten banana, charred orange peel, molasses, spoiled cream, leather, rubber, lemon, pineapple, caramel, lime, brown sugar, sweet vegetal notes, polished wood, tangy BBQ sauce, significant ethanol burn. Taste - rancid orange oil, molasses, ginger, chili pepper, overripe banana, bitter herbal notes, decaying grass, leather, tobacco, sour apple, honey, charcoal, grape, lemon, pineapple, clove, moderate alcohol bite, finishing medium long with citrus oil, overripe banana, chili pepper, and molasses flavors. After a brief break for a spirited trip to Kentucky for the bourbon festival, I'm returning to rum reviews. This one is a spicy meatball indeed. It certainly delivers the funk, with strong citrus oils, rotting banana, various spoiled tropical fruits, and decomposing plant matter. This spirit is very young and alcoholic on the nose and palate, almost excessively so without dilution. It's better suited for mixing, though it's not terrible to sip on its own. It bears a slight resemblance to Springbank's funky, citrusy character. Overall, it's decent, but I'd appreciate recommendations for more refined options with a similar profile.