Old Monk is very old dark rum. These kinds of rums place a great emphasis rich baking spices and on strong molasses flavours. The Old Monk in Melbourne is aged a full 7 years & that ageing exhibits up in the taste profile, even though my sense is that not each of the flavour inside the spirit stems through barrel ageing. This is, in fact, a conventional practice all the way through the world to flavour old monk dark rums with substances, for instance, caramel and molasses. On the point of additional flavouring for these rums, I am rather apathetic, as what tastes awesome in my glass is far more imperative to me than my presumptions as to how rum ought to be made.

Let’s Have More Talk About it

Old Monk contains a strong molasses flavour that is permeated by hot cloves and cinnamon as well as the oak spice. Flavours of rich vanilla and licorice abound, offering the dark rum a strong plea in the glass in spite of the rough as well as tumble character. As I sip, I can’t ignore the feeling of exotic spices, & the primary nutty walnut-like flavour that seems to aid binds everything together.

This old monk rum is normal for the ‘Rum and Cola’ style of cocktail; & in fact, whenever a splash of cola, as well as a few ice cubes, are added with two ounces of this special rum, we have an amazing sipping cocktail that is tough to beat. I believe that the rum will also work extremely well in the tiki-style bar drinks.

The Last Note:

As discussed above, the old monk rum in Melbourne has a long heated finish full of dark caramel, cinnamon and treacle spice. The influence of the spice can probably be a tad uncomfortable at the time of sipping neat; however, at the end of the tang experience, a greeting dollop of maple slides through providing us just sufficient sweetness in order to temper the spice.