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Næse af kakao og kaffe. Smag af mørk chokolade og et strejf af kaffe. Jeg er ikke til kaffe og mørk chokolade, så derfor er den ikke noget for mig, men måske for andre med den smag. (15. December 2018 i MacY)
Smagt igen to gange i 2020: duft af rød frugt, karamel og mørk sukker. Lakrids i smag og mørk karamel. Tør finish, men også lakrids/peber. Bedre ved første smagning i 2020. 6 med pil op, mem anden gang meget kedelig og intetsigende så pil ned igen (14. December 2019 i MacY og 20. December 2020 i 1423) opdateret 2022: smager lidt som figenpålæg. Lakrids og lidt brændt. Nu igen med pil op.
On the nose there is nuts, cocoa, raisins and molasses, when I let it rest for a while in the glass, the combinatoin of smell components starts to reminisce of red wine. The taste starts with strong entry of slightly sweet molasses, the body is rather simple, molasses and dried fruits, turning cocoa-bitter with a touch of licorice, the aftertaste is again simple, with spicy and a bit bitter molasses. The best part is the smell, the molasses then dominate in both taste and aftertaste, the rum does not have any interesting smell and taste components developed and the price is same as El Dorado 15, which is a completely different league. Too young and simple, too high price to fully appreciate this one. Sugar content zero or close to zero, which is a plus (but this time some 15gpl of demerrara sugar would maybe actually help), the review is based on 50ml sample.
In Italian and English.
Rum industriale (tradizionale) realizzato assemblando diversi rum dai 6 ai 14 anni (da qui il nome Solera N°14) invecchiati in botti di bourbon. Successivamente miscelati vengono posti a riposare per 3-4 anni in botti che hanno contenuto sherry Pedro Ximenez.
È un distillato discreto con un buon rapporto qualità prezzo.
All'olfatto: abbastanza intenso con prevalenti note dolci di caramello, di vaniglia, seguite da note erbacee, di tostatura, ed agrumate (bergamotto).
Al gusto: appena deglutito è molto dolce, con il caramello preponderante; successivamente però ritornano le note amarognole avvertite all'olfatto, specialmente quelle di erbe amaricanti e cacao tostato; proprio queste ultime note lo salvano dall'essere stucchevole.
Il finale è medio e la bocca resta un po' impastata (forse hanno aggiunto un po' troppo caramello...vedasi anche il colore troppo scuro per gli anni dichiarati dei rum).
Rum con una complessità media, ma molto "piacione", adatto agli amanti dei sapori dolci e a chi vuole bere qualcosa di non impegnativo.
Consiglio per tutti: quando annusate un rum (o qualsiasi distillato), prima di inserire il naso e inspirare, effettuate un leggero soffio nel bicchiere e subito dopo provate a sentire i profumi. Questa operazione serve a svampare un po' la potenza dell'alcool che altrimenti vi porterebbe a bruciare nel naso e ad anestetizzare il vostro olfatto.
Provate a berlo prima da solo, poi dopo aver mangiato del cioccolato fondente (dal 70 all'85% max), ed infine dopo aver mangiato una mezza fetta di arancia fresca (compresa buccia è importante) con dello zucchero di canna sopra. ;-)
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Industrial rum (traditional) made by assembling different rums from 6 to 14 years (hence the name Solera N° 14) aged in bourbon barrels. After being mixed, they are left to rest for 3-4 years in barrels that have contained Pedro Ximenez sherry.
It is a discrete distillate with good value for money.
On the nose: quite intense with prevalent sweet notes of caramel and vanilla, followed by herbaceous, toasted, and citrus (bergamot) notes.
To taste: just swallowed it is very sweet, with the preponderant caramel; subsequently, however, the bitter notes of smell, especially those of bitter herbs and roasted cocoa, return; just these last notes save him from being cloying. The finish is medium and the mouth remains a bit 'kneaded (perhaps they added a little' too caramel ... see also the color too dark for the declared years of rum).
Rum with a medium complexity, but very "cuddly", suitable for lovers of sweet flavors and those who want to drink something not demanding.
Advice for everyone: when you smell a rum (or any distillate), before inserting the nose and inhaling, make a slight puff in the glass and immediately afterwards try to smell the perfumes. This operation serves to arouse a bit 'the power of alcohol that otherwise would lead you to burn in the nose and to anesthetize your sense of smell.
Try to drink it first alone, then after eating dark chocolate (70 to 85% max), and finally after eating a half slice of fresh orange (including peel is important) with some brown sugar on top. ;-)
Duft af puddersukker og fad. Smag af lakrids og puddersukker
Blød og mild smag. Træagtige eftersmag. Masser af krydret duft
Rum Nation Demerara Solera No. 14
Score: 6
Duft: let skjult sødme & peber.
Smag: rommen mangler smag, det eneste jeg rigtig fornemmer er peber i slutningen. “Kedelig”
Score: 6,5
God duft, mørk karamel/sukker, smag, god sødme bliver lidt tør af alkoholen en del peber.
(2022 - 6,5 - smag: god dybet i smagen men lidt af brændt karamel, alkoholen er lidt for domineren.)
Initial aroma is one of caramel and butterscotch. .
"It has sufficient oak and spice to reveal some ageing but the spiciness has a hit of younger alcohol."
Try to get a well lit shot from the front of the rum label
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Haven't tried other Demerara rums except for El Dorado, but this really gives me an idea of what that style can bring to the table. Very earthy and powerful but still with a very grape-like sweetness to it, with notes of chocolate and liqorice. A bit difficult, but once you get used to it it feels just right