Legendario Ron Anejo
Review: Legendario Ron Anejo (89/100)
a review by Chip Dykstra (Aka Arctic Wolf)
Posted on November 19, 2011
Jesus Lester Pomo (a Cuban National living in Spain) is the Export Manager for Legendario Rums (headquarters in Spain) responsible for the world-wide export of the Legendario line-up. Although the company is headquartered in Spain, the rum itself apparently hails from Cuba. The Legendario Rum arrives from Cuba to Europe via the Sl Valencia Company. The brand, founded in the city of Havana since 1946, is marketed in the domestic market by the company, Cuban Beverages.
The subject of my review, the Legendario Ron Anejo, is produced from a blend of 1, 4, and 6 year-old Cuban Rums which, after blending, are mixed with a small amount of muscatel wine. The blended product is then rested (or married) in American oak barrels for 15 more days. The final rum is filtered through a traditional system of activated carbon filters and silica sand before bottling.
Owen Fieldberg of götchya pröducktos Inc. provided me with a sample bottle of the Legendario Ron Anejo to review on my website and it is with that bottle that I shall begin.
In the Bottle 4/5
The Legendario Ron Anejo bottle is pictured to the left. The bottle shape reminds me of a tall soda bottle more so than a typical rum bottle. It has some interesting features such as the indentation around the bottom of the neck to hold the elastic in place that caries the Legendario flag. And the label is quite attractive.
Unfortunately for me, the labeling is in Spanish which I guess for their domestic market is fine, but for my market in Alberta, the Spanish label is perhaps a little confusing.
In the Glass 9/10
The Legendario Ron Anejo displays a nice rich mahogany colour in the glass a. I took a little time to tilt my glass and give it a slow swirl. A crown shaped oily sheen was apparent which held back for a moment, but then released droopy leglets down the side of the glass.
When I bring the glass to my nose, I sense a combination of sweet caramel and dark field berries. There are also rich smells of vanilla and baking spices. As I let the glass decant, a honeyed molasses evolves; I also begin to sense which seems to be some wisps of dark tobacco and raisins in the aroma. The dark field berries I noticed in the initial aroma have become quite grape-like, and I believe I am sensing the imprint of the Muscatel wine upon the rum. (Muscatel wine is a sweet fortified wine made in Spain and Portugal.)
So far my impression is that the rum is more of a liqueur or flavoured rum than a pure rum which is consistent with what I have learned about the addition of Muscatel wine before final resting and bottling.
In the Mouth 54/60
Sipping the Legendario Anejo is a very pleasurable experience. This product has all of the richness of a fine liqueur but being bottled a 40 % abv, it does not have the thick syrupy sweetness that I associate with most liqueurs. This is sweet, but not cloyingly so. It also carries a very nice flavour profile forward, lush rich caramel toffee, a nice fruity accent from the Muscatel wine, and just the right amount of oakiness to give the rum a little spicy thrust in the delivery, but not so much as to be uncomfortable. Raisins, dark tobacco, and a light touch of chocolate wrap up a flavour profile which has me refilling my glass.
In the Throat 13/15
The throat remains lightly heated in a finish which has a surprising amount of chocolate (and coffee thrown in for good measure). There is a light harshness to the exit which brought the score down just a little but the overall finale of the Legendario Ron Anejo has me well pleased.
The Afterburn 9/10
The Legendario Ron Anejo is difficult to classify. Is this a rum, or is this a liqueur?
Perhaps the term ‘flavoured rum‘ is the most correct, although I think that it really depends upon the legal jurisdiction in the locale where the rum is purchased as to how it should be classified. (If this product was available in the United States I believe it would have to be classified as a Flavoured Rum, but here in Alberta, Canada, it is apparently classified simply as rum.)
Regardless of whether we call this a rum or a flavoured rum, the addition of a small amount of muscatel wine to the rum blend brings forward a very beguiling flavour profile. It is delicious!
If you are interested in comparing more scores, here is a link to my other published Rum Reviews.
My Final Score is out of 100 and you may (loosely) interpret the score as follows:
0-25 A spirit with a rating this low would actually kill you.
26-49 Depending upon your fortitude you might actually survive this.
50 -59 You are safe to drink this…but you shouldn’t.
60-69 Substandard swill which you may offer to people you do not want to see again.
70-74 Now we have a fair mixing rum or whisky. Accept this but make sure it is mixed into a cocktail.
75-79 You may begin to serve this to friends, again probably still cocktail territory.
80-84 We begin to enjoy this spirit neat or on the rocks. (I will still primarily mix cocktails)
85-89 Excellent for sipping or for mixing!
90-94 Definitely a primary sipping spirit, in fact you may want to hoard this for yourself.
95-97.5 The Cream of the Crop
98+ I haven’t met this bottle yet…but I want to.
Very loosely we may put my scores into terms that you may be familiar with on a Gold, Silver, and Bronze medal scale as follows:
70 – 79.5 Bronze Medal (Recommended only as a mixer)
80 – 89.5 Silver Medal (Recommended for sipping and or a high quality mixer)
90 – 95 Gold Medal (Highly recommended for sipping and for sublime cocktails.)
95.5+ Platinum Award (Highest Recommendation)