The journey isn’t nearly as dramatic with Eximo, but the shift is quite pleasant. As with NEO, Eximo goes on a journey from sweet and round towards dry. What’s interesting about Eximo is that it presents more oak than spice, with flavors that can be described more as deep oak, dry oak, or smokey oak than oak spice. Although the nose suggests bourbon, the entry proclaims RUM with vanilla, caramel, and toffee right there with the oak. The nose on Eximo also has a wonderful old bourbon-like quality to it, reminiscent of the character we’ve seen in 20 year old bourbons. The aromas in Eximo’s nose integrate amazingly with the sweeter notes layered in between varying levels of oak. The nose on Eximo is strong oak backed by vanilla, caramel, bananas foster, and bitter dark chocolate. In the mix are a few rums older than 10 years old (and were 1-2 years at the time of original blending), giving Eximo a total age range of 10 – 12 years. Eximo is a 10 year old rum which was blended before it was put into the barrel 10 years ago. It takes a tremendous amount of skill to do this blending BEFORE a rum is aged, and that’s what Bacardi has done with Eximo. That product must state the youngest rum in the mix, but often there are small amounts of older rums to help add dimensionality and depth. Blending after aging gives a blender a great amount of ability to balance and shape the character of a rum. Facundo Eximo Rum (40% ABV / 80 proof, $60) – a lot of aged rums are a result of blending a number of different rums together after aging into a single, unified product.
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