Plantation - XO Barbados 20th Anniversary Rum 70cl, 40% ABV

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Plantation je značka, která se na trhu objevuje od roku 1999, takže od ní nějakou extra historii neočekávejte. Spíše výjimečný marketing a příležitost. Majitel značky Alexander Gabriel nejprve doslova vzkřísil luxusní koňak Pierre Ferrand (ještě v roce 1989) a aby využil vzácných sudů, kde tento božský mok zrál, rozhodl se, že v nich budou pokračovat rumy. The rum I Prefer and gave a 9 to is the shorter, squater bottle without the string/rope mesh around the bottle. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.

These then have post-fermentation and distillation sugar added (a practice the brandy/cognac industry calls dosage). The rum is then aged in oak barrels in France for various lengths of time depending on the style of rum. Conclusion Plantation XO 20th Anniversary získal nespočetné množstvo ocenení, medzi najvýznamnejšie však patria: zlatá medaila z International Wine & Spirit Competition 2012, RumXP Gold z Miami Rum Festival a hodnotenie 94/100 na výstave Ultimate Spirits Challenge 2015. For the none rummies, there’s been a year’s worth of raging battle for the Barbados Geographical Indicator (GI). On one side you have Mt. Gay, Foursquare and St. Nicholas Abbey who are fighting for the tradition of Barbadian rum. On the other side, you have Ferrand’s WIRD who is pushing for looser standards. I’ve had a lot of Foursquare rum. They make great rum without needing to rely on aging outside of Barbados and the sweetening. The few Mt. Gay I’ve had were nothing spectacular but they were decent. Still, it’s a lot better than everything being indistinguishable from one another because of all the added sugar.Plantation 20th Anniversary Extra Old Barbados Rum earned the Gold Medal at the San Francisco World Spirits Competition in 2011, and a score of 94 points from the Beverage Testing Institute. The actual rum taste is obscured but the spirit doesn’t taste particularly old or well aged. Aside from coconut I get notes of sweet young alcohol rather than a sophisticated blend of aged rums. Plantation’s Barbados Wild Cherry Finish rum shows that they can make excellent Barbados rum. Born in southern Burgundy, Alexandre Gabriel spent his youth working on his family's farm in central France. His grandfather, a strict disciplinarian, taught Alexandre how to graft a tree, milk a cow and harvest grapes. "For my grandfather, the only wealth is the one from the land," says Alexandre, fondly. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.

Disappointing. So disappointing and disgusting. I am actually sad I thought very highly of them one time. If this is the future standard of Barbados rum, then I will not buy anymore Barbados rum in the future. Score: 3/10 Which is probably the “camp” I will fall into. Prior to this review, I had only tried this rum “out and about” at Rum Festivals and at a Plantation tasting event. Maturation must be in new oak or in refill casks from a list of recognised wine and spirit denominations. This sweet and velvety rum has notes of tropical fruits, orange marmalade and coconut. A smooth finish of vanilla and creamy caramel. SummaryPři tomto rumu se velmi často zmiňuje výborný poměr cena a kvalita. To už nechávám na vaše posouzení, jestli je cca 999Kč za 0,7 litrové balení v kartonové krabičce dostatečně přiměřené nebo ne. Now that I’ve introduced you to eight of the best Plantation rums worthy of delighting your taste buds, you can decide what Plantation Rum is best for you! The bottle with the mesh is slightly less sweet. It is darker, than the honey gold of the shorter bottle. It doesn't have as much complexity. It's still a decent sipper but falls short of great.

Plantation 20th Anniversary Extra Old Barbados Rum represents the magnum opus of Gabriel's efforts to source the finest Caribbean rum and nurture it to fruition. Tropical notes of prunes and coconut and spiced fudge with the woodiness of French oak. A lingering and complex finish of resin, spice, and dried banana. Summary John, great piece and I’m totally in agreement with your angle. I’ve enjoyed rum for some years now but have only begun my forays into more premium offerings. After initially being wowed by the Plantation XO I came across the documentation of their dosage practices and felt cheated – how much of what I tasted was the sugar and how much the quality of the production practices and aging? What makes this more egregious is that Maison Ferrand (which makes some delicious cognac, to show I’m not too biased) is forbidden in its cognac production from chaptalization, or adding sugar. What’s good for the goose should be good for the gander. I personally lean toward Plantation Barbados 5 years for everyday sipping and mixing. However, I was pleasantly surprised by how versatile Plantation 3 Stars is as a white rum.Plantation XO Barbados 20th Anniversary. Aside from Stiggins’ Fancy, this is perhaps Plantation’s most well-known bottling. And to be honest quite a “confected” one at that. It’s very sweet. The nose becoming almost saccharin like – just a slight bitter artificial note creeping in. Despite this I can still get some notes of oak and spice from the rum. Hints of vanilla and some traces of bourbon flit in and out. Once the rum has been distilled, it is aged in used bourbon casks in the Caribbean for years. After its initial maturation, the rum is transported to Château de Bonbonnet in Cognac, France, where it is poured from the bourbon casks into small, French oak casks that were previously used to age cognac. "We use a technique called "élevage", says Alexandre, "which I guess can be translated to "nurturing'. In this case, each cask is tasted every 3 months. This way we see how the rum evolves. If it needs more tannins, we transfer it to a cask in which we have exchanged several staves for brand new wood, although we would never replace too much at a time. If it is a bit aggressive and needs rounding, we transfer it to one of our damp cellars. If it is a bit too lush and needs some structure, it goes to a dryer cellar." For additional flavour, in France, it is then re-casked to finish ageing from several months to a couple of years in casks formerly used for cognac. Yummy!