It took me forever to figure out why this rum tasted so different to me. It seems they forgot to put three bags of sugar into every bottle. It is actually a lot better tasting now that I haven't had any rum in a while. Too many rums depend on sugar these days.
If it makes a difference, I kinda did the same to myself Carlos. Anything under 107 proof is generally a "change of pace" pour for me now.
Well that explains it! I thought it was just me...it was SO damn sweet.I'm pretty sure the 15 yr has something like 35 grams of sugar per liter so calling it sugar water isn't so far off.
I noticed the amount of sugar tested in the El Dorados went up with age 5 year tested at 5 g/l 8 yr tested at 15 g/l and the 15 year tested at 35 g/l. I'm curious if that is do to evaporation during ageing or did they add sugar at bottling to make the older rums richer and thicker?