![]() ![]() It has a lot going on from the first sip to the robust finish. I found this rum to be dynamically interesting. As I continue to investigate the rum the oaky foundation reveals cinnamon, dark chocolate and a bit of cherry pops at the finish. Toffee and vanilla swirl across the midline with spicy banana and fig notes take the high notes. The first sip creates a strong baseline of deep oak flavor and black pepper on the tongue. I let the liquid rest for a few minutes and when I returned to the glass, I found that the oak had settled and discovered notes of banana,cinnamon, caramel, baking spices and a slight hint of cocoa at the end. I removed the cork and a strong oak note filled the air. Swirling the liquid created a thick band with slow moving dense legs. A security strip wraps the top of the bottle with an additional plastic wrap around the neck. The rum has a walnut hue in the bottle and glass. The heavy glass decanter has a crossing sun beam design that forms an X which is a nice nod to the age of the products inside. The bottle is sealed with a wooden cap that holds a synthetic cork. The Master Blender took a combination of unaged as well as one and two year old rums, blended them in a used American Oak Bourbon Barrel and then aged them for 10 years in the Bahamas. It is then shipped to Tultitlán, Mexico where it is blended to 80 proof and bottled for export.Įximo is sold in a thick gray cardboard box with artwork matching that of the decanter it holds. What makes Eximo unique in the marketplace is that the product was blended before aging. Paul Senft, a contributing writer for "Got Rum?" magazine and Rum Reviewer for the Angel's Share section of the magazine, takes us on his recent journey to the Dominican Republic and Haiti, an invitation by the West Indies Rum and Spirits Producers’ Association (WIRSPA).įacundo Eximo is the second of the line of premium rums commissioned by Facundo L. Bacardi to honor Don Facundo Bacardi Masso. As with NEO, Eximo helps solidify the emerging premium rum categories with an entry well worth every penny of its $60 price.Mr. Eximo takes everything that Bacardi has accomplished with their 8 year rum and cranks it up to 11 (excuse the pun) in one of the most enchanting and alluring expressions of this style of rum we’ve had. The finish for the Facundo Eximo Rum is fantastic, slightly dry and incredibly long with bitter dark chocolate, vanilla, raisin, oak, and tobacco, flavors that continue to dance on the palate long after Eximo has come and gone. The midpalate is a sheer love letter to oak and presents a strong oak flavor in one of the most pleasant and satisfying ways we’ve seen. The midpalate of Eximo is all about oak, with the sweet vanilla and caramel notes from the entry combining with tobacco and slightly bitter dried raisin, interweaving with the oak notes with tight and impeccable integration. The journey isn’t nearly as dramatic with Eximo, but the shift is quite pleasant. As with NEO, Eximo goes on a journey from sweet and round towards dry. What’s interesting about Eximo is that it presents more oak than spice, with flavors that can be described more as deep oak, dry oak, or smokey oak than oak spice. ![]() Although the nose suggests bourbon, the entry proclaims RUM with vanilla, caramel, and toffee right there with the oak. The nose on Eximo also has a wonderful old bourbon-like quality to it, reminiscent of the character we’ve seen in 20 year old bourbons. The aromas in Eximo’s nose integrate amazingly with the sweeter notes layered in between varying levels of oak. The nose on Eximo is strong oak backed by vanilla, caramel, bananas foster, and bitter dark chocolate. In the mix are a few rums older than 10 years old (and were 1-2 years at the time of original blending), giving Eximo a total age range of 10 – 12 years. Eximo is a 10 year old rum which was blended before it was put into the barrel 10 years ago. It takes a tremendous amount of skill to do this blending BEFORE a rum is aged, and that’s what Bacardi has done with Eximo. That product must state the youngest rum in the mix, but often there are small amounts of older rums to help add dimensionality and depth. Blending after aging gives a blender a great amount of ability to balance and shape the character of a rum. Facundo Eximo Rum (40% ABV / 80 proof, $60) – a lot of aged rums are a result of blending a number of different rums together after aging into a single, unified product. ![]()
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