Bumbu XO Rum, 70cl

Product Information

Bumbu got its start as a spiced rum, with cane sugar sourced from throughout Latin America and distilled in Barbados before being spiced up to pair with your bottle of cola. On the nose it's very bready and buttery, there's a pastry like aroma, alongside bananas and maple syrup. Very sweet, tropical fruitiness along with a yeasty, bready sensation. Very nice indeed.

Bacardi may be the biggest distillery in Puerto Rico, but Destileria Serralles makes what might be the most popular rum as far as the locals are concerned–Don Q. This inexpensive rum is named after Don Quixote and has been around since the end of Prohibition. The brand has a slew of different expressions, including an añejo that is a blend of rum aged from three to ten years, a couple of single barrel releases, and an interesting Vermouth Cask Finish that spends four to six weeks in Italian oak vermouth barrels after aging in American oak for five to eight years. Two new cask-finished expressions were released last spring, rums that were given secondary maturation periods in port and zinfandel wine barrels. And if you’re more into flavored rum, this summer saw the arrival of Don Q Naranja which was aged for 18 months in oak barrels and then infused with orange flavor. Finished in Spanish sherry casks, Bumbu XO reveals a dark mahogany color when poured into a glass. The smell is quite pleasant and atypical for a rum. The rum produced on the island of Martinique is known as rhum agricole–instead of using molasses to make the spirit, sugarcane juice is fermented and distilled into something that is familiar but decidedly different. Try Rhum JM’s white rum to really experience how unique the spirit is, with grassy and earthy notes that complement this pleasantly dry unaged rhum. The brand takes its cues from cognac in terms of age designations, with VO, VSOP (aged three years), and XO expressions. There are also some excellent vintage releases to try, like the 2009 Chairman’s Reserve, a blend of pot and column still rum aged for at least 11 years. Even more recent is Terroir Volcanique, a blend of three-year-old rums aged in new American oak barrels toasted to custom levels that is meant to highlight the terroir where the rhum is made.

The Bar Classics

Bumbu and Bumbu XO are two completely different products. The latter is distilled in Panama instead of Barbados, contains more alcohol (40% ABV to 35% ABV), is aged longer (18 years instead of 15), and is drier than the sweet Bumbu Rum.

When sipping, the oak notes get more intense. And the spicy flavors of ginger, pepper, and cinnamon are paired with a slight sweetness. Overall, Bumbu XO is far less sugary than the original expression.I read good review after good review for this rum and I have to say it doesn't live up to my hIgh expectations.

A Cognac’s age is the most important factor in determining its quality. VS (Very Special), VSOP (Very Special Old Pale), and XO (Extra Old) are all used to refer to the age of a cognac. The more aged a Cognac, the smoother and more complex its flavor will be. It is especially prized when it has been aged for at least 40 years.Mount Gay XO has been “enriched with a broader palette of rums selected, individually aged in three different casks – American Whiskey, Bourbon and Cognac – for five to 17 years, rather than the previous eight to 15 years. The adjustments to the blend aim to enhance the liquid’s ultimate complexity.” According to Javelle Taft, bar manager at Death & Co.’s East Village outpost, it’s important to remember the origins of rum when considering the spirit today, something that certain brands are actively striving to do. “Rum was birthed out of colonialism and slave labor,” he says. “Since the turn of the century, Caribbean island style rum producers are working hard to reset the tragic history of where rum is today, in comparison to how it started.” Last but not least, we tasted the XO rum in an Old Fashioned to highlight the flavors of the spirit. Sweetened with Demerara syrup and balanced with Angostura bitters, we served the drink over a large ice cube garnished with an orange peel. The result was stunning as I enjoyed every sip of this Caribbean twist on a classic Old Fashioned. Maybe I would reduce the amount of syrup next time (I used 2 bar spoons). Bottle Design A bouquet of orange, cinnamon, ginger, and nutmeg dominates, and a light oak aroma is present. The Sherry cask finish is also quite pronounced, and the rum contains strong notes of roasted nuts.

If you're new to Bumbu Rum, try them one by one to discover the differences between both spirits and find your favorite. On ice

The rum from this new Grenadian distillery might be some of the most interesting and challenging that you’ve ever tried. Renegade, founded by Waterford Whisky’s Mark Reynier, makes rum in the style of rhum agricole by using sugarcane juice instead of molasses. The distillery released several pre-cask expressions of unaged rums, each focused on the terroir of a specific farm that the cane was harvested from (some barrel-aged versions are on the way as well). Don’t expect the sweet, molasses, caramel flavors of your typical Caribbean rum–these are savory, spicy, citrusy, and completely unique, which will prove to be very satisfying to anyone who wants to really nerd out on the category.