Archive for destilados
BRUGAL EXTRA VIEJO – RESERVA FAMILIAR – RON DOMINICANO DESDE 1888 – PRODUCIDO, ENVEJECIDO Y EMBOTELLADO POR BRUGAL & CO. S.A. – PUERTO PLATA – R.D. 37,5% 350ML.
Desde 1888, cinco generaciones de maestros roneros elaborando uno de los mejores rones envejecidos del mundo.
At the visual analysis, it demonstrates to be limpid and intense as usual for a spirit. The colour is amber in the centre with golden reflexes on the edges.
At the olfactory analysis, I find a good quantity of scents which well accompanies with the quality of the odours. The perfumes, which compose the olfactory bouquet, are all clear, neat and limpid. As the description of the olfactory sensations, it is easy to identify vanilla, honey, pastry cream, ripe banana, pineapple and orange flowers.
At the gustative and retro-olfactory analysis, the spirit does not invade the palate, the heating sensation justified for the alcoholic percentage of the spirit is not dominant and very soft. When the spirit establishes the contact with the palate, it opens much more and the retro-olfactory sensations are generous and confirm, on general, what we have perceived at the nose (honey, banana and vanilla). The vanilla flavour is leading the other ones to occupy lightly and softly the whole space they have to pass through. It is a sort of leisurely walk.
MY PERSONAL OPINION: The fact is: to be or not to be a Brugal Extra Viejo – Reserva Familiar? Once solved this doubt, everything is acceptable. Its persistence (32 seconds) is high and so it is in the average of a good spirit. As concerns the typology conformity, I find it in perfectly correspondence to its typology due to the fact that it is a rum reserva and the spicy and sweet sensations are nicely dominant. The final gives you an interesting sensation of sweetness which allows us to combine this spirit with milk chocolate with chopped hazelnuts creating a perfect harmony between the final, with sweet tendency, of the spirit and the sweetness of the chocolate. What’s more, I find excellent the alcoholic sensation of the rum which counterbalances the fatness of the chocolate allowing to achieve almost a balance, totally harmonic, at the palate.
RON FORTÍN – ETIQUETA DORADA – AÑEJADA EN CUBAS DE
ROBLE – RESERVA ESPECIAL 8 AÑOS –
CONT. NETO 750 c.c. 40% vol.
Desde el fino tratamiento de la semilla de caña de azúcar; su cuidado, la elaboración de la miel y destilación en nuestra planta de Piribebuy. Añejada cuidadosamente en cubas de roble, ennobleciendo su sabor durante ocho años; llega a sus manos nuestra distinguida Etiqueta Dorada. Para que disfrute del mejor Ron Paraguayo.
Elabora: Fortín S.A. – Industria Paraguaya – R.S.P.A. N°1601-026821 – R.E. N° 16-00453-III/E – Teléf.: (595-21) 613471/2
At the visual analysis, it demonstrates to be limpid and intense as usual for a spirit. What’s more, the rays of the light reflex on the spirit. The colour is intense mahogany with golden reflections.
At the olfactory analysis, the nose is friendly and sweety. The olfactory bouquet is composed by honey, wood, crystallized sugar, candied fruit, banana and tobacco. The perfumes are all clear, neat and limpid.
At the gustative analysis, the alcoholic sensation is prominent providing the relative alcoholic dryness capable of cleaning your palate. But, on the other side, the alcoholic sensation lets an ample space for the aromas encountered at the olfactory exam. Then, the balance between alcohol and aroma is very good.
At the retro-olfactory analysis, when the spirit gets in contact with the palate, it opens much more and the retro-olfactory sensations express a wood and ripe banana flavours.
MY PERSONAL OPINION: even if a person is on the point of going to bed, this rum is inviting you to entertain a light conversation before concentrating on your sleep. Its gustative aromatic persistence is about 18 seconds. The final gives you an interesting sensation of sweetness which permits you to sit up all night, because once passed the dry sensation of alcoholic percentage, your mouth is starting to watering and stimulate your talking.
PIETRAFITTA – GRAPPA DI VERNACCIA DI SAN GIMIGNANO DISTILLATA CON ALAMBICCO A VAPORE 0,5 L. 42%
At the visual analysis, it demonstrates to be limpid and intense as usual for a spirit.
At the olfactory analysis, I find a good quantity of smells. The perfumes which are composing the olfactory bouquet are neat, but not clear enough because it is perceivable an essence of wet wood or maybe wet paper that it does not make it so fine at the nose. Trying to describe the olfactory scents, it is easy to determine herbs, white fruit, wisteria and anice.
At the gustative analysis, there is a good softness and a great structure, but the final sensation is very tiring. An important alcoholic sensation and a final herbs flavoured are completing the gustative exam.
At the retro-olfactory analysis, the pseudowarmth sensation provoked by the alcoholic sensation of the distillate is, by far, the first to be determined, then a very low presence of clouds aromas (white pear) is moving on the mucosa.
PERSONAL OPINION: a spirit which presents a little defect at the nose and it does not spread very well over the mouth. Its persistency (8 seconds) is really low. As concerns the correspondence to the typology, I find it perfectly correspondent to the grappa typology. The great digestible power, due to the elevated alcoholic concentration, makes of this spirit an ideal grappa at the end of the meal.
AZIENDA AGRICOLA CESANI VINCENZO – GRAPPA DI VERNACCIA DI SAN GIMIGNANO DISTILLATA CON ALAMBICCO A COLONNA - 50 CL. 43%
At the visual analysis, it demonstrates to be limpida s usual for a distillate.
At the olfactory analysis, we find a good quantity of scents. The perfumes which are composing the olfactory bouquet are all neat and clear. As regards the description of the olfactory sensations, it is easy to identify herbs, white fruit, anise, vanilla and white flowers.
At the gustative analysis, it is quite harmonic at the palate: the alcoholic sensation is strong even to be prickly on the dorsal part of the tongue, but it is accompanied by a beautiful structure.
At the retro-olfactory analysis, the sensation of warmth, justified by the alcoholic percentage, is certainly the first to be perceived; later, there is a nice correspondence with the herbs odour identified at the nose and it is appreciable the final impression of velvety that is witnessing the good preparation of the spirit.
PERSONAL OPINION: a refined grappa at the nose which is permitting to confirm at the mouth the retro-olfactory sensations of white fruits; its persistence (15 seconds) is not so high. As concerns the correspondence to the typology, I find it perfectly correspondent to the grappa typology. The great digestible power, due to the elevated alcoholic concentration, makes of this spirit an ideal grappa at the end of the meal.
BRUGAL – CASA FUNDADA EN 1888 – BRUGAL EXTRA VIEJO GRAN RESERVA FAMILIAR – DIPLOMAS DE HONOR Y MEDALLAS DE ORO GANADAS EN EL PAÍS Y EN EL EXTRANJERO – PRODUCIDO Y EMBOTELLADO POR BRUGAL & CO., C. POR A. – CONTIENE 1000C.C. – GRADUACIÓN ALC. 37,5% – LICORERÍA NO. 31 – CERTIFICADO INDUSTRIAL NO. 1752
At the visual analysis, it is limpid and intense filling all the requested requirements for the distillate visual exam. The shades of chromatic qualities are golden yellow almost clear brown.
At the olfactory analysis, it is a nose where the odours are limpid and net. In the moment in which we detect the olfactory notes, we can identify vanilla, ripe yellow pear, quince jam, dried wood, copal varnish, caramel and wild flowers.
At the gustative analysis, it is softness with a charming flavour of vanilla; the alcoholic sensation is lightly perceivable, but when the aromas clouds are enhancing, it is a sort of invitation to the taste buds to make a promenade in a flowering garden: the memory that comes to the mind is a nocturnal stroll under the light of moon with nice sensations. Vanilla, sweet fruit and wild flowers are renewing at the palate confirming the good quality of the distillate.
At the retro-olfactory analysis, vanilla, softness and a bit of caramel reaffirm the the first-rate manufacture of this Dominican rum. The gustative-olfactory persistence goes around 28 seconds certifying that we are dealing with a great rum.
PERSONAL OPINION: the velvety smooth at the mouth is extending very gratefully in the mucosa during the retro-olfactory exam. It is advisable to not propose any combination with food to fully emphasize the pleasure of the balance between odours and flavours. This kind of equilibrium never finishes to surprise the unbelievable taster.
APPLETON ESTATE SINCE 1749 – 40% 750ML
ESTATE DISTILLED – HAND BLENDED
DISTILLED, BLENDED AND BOTTLED IN JAMAICA BY J. WRAY & NEPHEW LTD.
This mature blend of premium aged rum is produced on the Appleton Estate, home of the finest rums in the world since 1749. Born in copper pot stills, aged in oak casks and meticulously hand- blended, the full rich flavour of Appleton Estate V/X is the ultimate expression of the rum maker’s art
At the visual analysis, it demonstrates to be limpid and intense filling all the requested requirements for the distillate visual exam. The shades of chromatic qualities indicate an orange-red yellow with rosy images.
At the olfactory analysis, , it is a nose where the odours are not many, but are well defined. In the moment in which we identify the perfumes, we perceive wood, rubber, soap and dried yellow peach.
At the gustative analysis, it impresses favorably for its gustative balance. The good harmony depends almost exclusively to the fact that the alcohol is nearly invalidated and the scents are enough extended to acclimatize friendly to the palate. The final is with an almond flavour which it is recognizable by a slight bitter note.
At the retro-olfactory analysis, it is a spirit which is charming for its harmony and is capturing for its balance. When it makes contact to the palate, the distillate is opening notably, such as a good spirit does, and the retro-olfactory sensations correspond perfectly to what we have smelt at the nose (wood), even it becomes softer introducing a small honey fragrance.
PERSONAL OPINION: the odours are not many, but are easily identifiable and with a sequence well determined that even the taster is surprised. Its persistency (25 seconds) is not high, but each second, which is passing, helps to procreate new creative thoughts. For its sweetness, its harmony and its gustative pleasure, this Jamaican rum corresponds to the characteristics that we are looking for this typology of distillate. The final provides an involving emotion of sweetness which invites to marry this distillate with a sweet chocolate with almonds in order to create a new harmony between the sweetness and gustative persistency of the chocolate, and the sweet tendency and the gustative-olfactory persistency of the rum. Therefore, there is another obvious example which is confirming and recommending for the rum, in general, every chocolate in its distinct varieties.
DIPLOMÁTICO IMPORTED VENEZUELAN RUM
RESERVA RARE RUMS OF THE CARIBBEAN
40% 750 ML
PRODUCED AND BOTTLED IN VENEZUELA BY DESTILERÍAS UNIDAS S.A.
Named in honour of the Nineteenth Century Statesmen who brought order and balance to our region’s turbulent past Diplomático Reserva has an enviable reputation as a perennial favourite amongs diplomats and other dignitaries throughout South America. As befits its heritage, this elegant amber rum is recognised for its fine aroma, soft wood flavours and extraordinary body and depth of character.
At the visual analysis, it demonstrates to be limpid and intense filling all the requested requirements for the distillate visual exam. The shades of chromatic qualities underline a caramel colour with coffee reflections.
At the olfactory analysis, it is a nose where the odours are net and captivating. In the moment in which we perceive the essences, we can distinguish honey, wood, vanilla, medicinal syrup and pastry cream. it is interesting to point out that the alcoholic sensation is well hidden thanks to the sequence of the fragrances which are arriving at the taste buds.
At the gustative analysis, the alcohol, that is not perceivable at the nose, is bursting out. It is not possible achieving a good gustative harmony because the alcoholic note is transforming itself in a sort of flame which is almost burning the aromas clouds at the palate. The final of this rum, due to a good alcoholic percentage, is sweetly wood flavoured.
At the retro-olfactory analysis, it is a spirit which, when establishes the contact to the palate and the mucosa, confirms the smells that we have perceived at the nose; the retro-olfactory sensations correspond perfectly to what we have determined at the nose (honey and w ood), but the alcohol results still aggressive and exceeding.
PERSONAL OPINION: a great nose which hides the alcoholic parameter that unfortunately is the owner of the palate, sweeping all the possible olfactory-gustative essences. Its persistency (23 seconds) is not high, but the rum is on good terms with the tasters and invites them to a conversation. At the nose is tuned with the typical scents of the rum and at the mouth we cannot set aside the strong presence of the alcoholic note. Thanks to its sweetness for the final flavour at the mouth, it is easy to determine the combination with a bitter chocolate. The sweet final is counterbalancing friendly to the bitter chocolate and the alcoholic portion of the distillate is neutralizing the fatness of the chocolate. The rum is filtering through the chocolate trying to exalt the flavour and the quality of the bitter chocolate (70% cacao); the rum-chocolate combination is persisting at the palate like a lovable youth memory.