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Costa Rica | Aged | 40% ABV
Ron Centenario 20-Year rum is produced from Costa Rican sugar cane which is turned into molasses before aging in American white oak barrels up to 20 years using the solera aging system.
The company producing Ron Centenario 20-Year rum used to be named Seagram de Costa Rica, but in 2002 changed its name to Centenario Internacional. The rum wasn't sold outside of Costa Rica until 2007.
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I picked this one up yesterday for $40. Since my bottles of 12 year old solera and 7 year old solera have been long gone, I had to judge this one based upon memory only, along with my reviews for those two.
When I got it home, the aromas from an ounce of it in a snifter reminded me of El Dorado 12. Wow! Was I about to find another rum that could rival ED12? Upon tasting it, all such fantasies went out the window. All I could taste was pepper and extreme sweetness, with a slightly bitter after taste. If I wanted pepper, I would stick with some of those peppery tequilas. Then after reading fellow reviews, I found out that this one is a sugar bomb. Looks like I have to put some of my bland dry rums to use into toning down the sweetness on this one.
This one is NOT a good buy and I wound up initially rating it as a 7.2 in my spreadsheet. I am so glad that I waited so long to finally try this one because if I had started out with this one, I may have rated it as a 9 or 10. Comparing to my true 9 and 10 ratings, there is no way for this one!
A few days later, I tried it on the rocks. Not even ice cubes made from Ozarka spring water could help it. Then I tried it it in a Cuba Libre, which only fared as average. I then had thoughts about pouring the remainder of the bottle down the toilet, but luckily I had orange juice in the fridge to save it. OJ mixed 50/50 with this rum is the only way to save this stuff. They really goofed with the added sugars on this batch. My rating went down to a 6. I will stick with their 12 year solera.