Papa's Pilar Dark Rum

An interesting approach to a rum, bordering on "the kitchen sink": solera vatting rums from 5 countries (perhaps even more unique recipes) including some of their own distillate, using bourbon, port, and sherry casks, and likely being a little loose in the dosage/flavoring department. Nothing to do but give it a whirl! The bottle and (distillery-only) cap are both extravagantly pleasing to the touch and very heavy. Unfortunately, while this makes the cap feel quite special, like an unearthed Spanish doubloon, the bottle is so heavy, wide, and smooth that its tiny central spout is tragically frustrating to pour. An odd gripe, but prominently noticeable. A very dark brown with long, treacly, sugar-aided legs. The nose is quite appealing but eventually I settled on imitation maple syrup… or a combination of aromas that add up to maple syrup without actually containing it. Strong vanilla. Graham cracker. Shares an unexpected but striking kinship with Angel’s Envy (rum barrel) Finished Rye. Quite pleasant on the surface, but unsettling as a veteran of distilled spirits who prizes authenticity. The palate opens sweet but just avoids syrupy, perhaps due to a thin body. This undoubtedly has added sugar, but I’d wager it is a smidge less than the worst offenders: Diplomatico, Zacapa, et al. More maple syrup and charred oak dominate the flavors. Brown sugar rounds into molasses. Vanilla cavendish tobacco. Sweetness along with the oak, quasi-maple, and vanilla resonate through the finish while a touch of astringency dries the mouth. At the end of the day there are a number of things to enjoy about this, but an impression of artificiality saps most of the excitement.

Brown sugar aroma. There's something else but without other tasters comments I can't put my finger on it. You'd think with my big nose I'd be able to smell better 8^( Taste: Alcohol burn, medium sweetness, & light caramel. The longer it is in the mouth the more the caramel flavor comes out. I think it works better as a mixer than a sipper. I'm more interested in sipping rums thus the lower score. Rating is based on neat sipping.

Not terrible but way overhyped and seems like there’s some added flavors going on. Aroma of a fresh baked pan of sticky buns. On the palate I get heavy root beer flavor with a little amped up sweetness and viscosity with hints of warming spices and caramelized pecans and a touch of fruitiness. Not bad but not worth the price. Bottle is a total PITA is pour from.

Nose is a lot of butterscotch, followed by dark chocolate, vanilla, littllleeee bit of coffee. Flavor follows the sweet butterscotch smell, then a lot of dark spices (cinnamon, nutmeg, clove), the dark chocolate comes out. Ends with the dry tannin flavor of the sherry, but pretty subtle. Not a long longer.

Extremely dark and complex. On the nose, strong smell of vanilla and baking spices; makes me nostalgic for my youth. On the palate, similar flavors, but with a hint of unsweetened cocoa and caramel. On the rocks or with soda brings out a very pleasant graham cracker note.

The nose is predominantly brown sugar; which continues on the palate, joined by notes of dark chocolate. There is a port wine warmth in the finish. This is a very fine sipping rum, that would be a near perfect after dinner digestif.