King of Diamonds

72,40

Average score

Bottle Profile
Distillery Unknown
Origin Guyana
Bottler Undefined
Type Unknown
Alcohol By Volume %
Sugar Measured
Description Fruit Cured Demerara rum
Review 5

Rieviews

Review by "Cyril" Score: 71

Nose: Nous voilà donc face à un rhum parfumé, à la robe vieil or tirant sur l'oranger. Il présente un aspect relativement gras et d'immenses jambes qui semblent coller aux parois de verre. Le nez est très gourmand, à base d'amande (pâte d'amande, massepain), de fruits exotiques, avec une odeur entêtante de noix de coco, très imposante. On fini par ne sentir que ça tellement l'odeur est présente et vous chatouille les narines. On imagine d'autres fruits derrière, de l'abricot légèrement rôti, de l'ananas ; de la vanille et quelques épices plutôt fraîches (coriandre, cardamome) mais très timides ; avec un peu de repos, de la noix fraîche donne au rhum un coté assez frais (citronnelle), et presque floral (ylang ylang).

Palate: La bouche est -sans surprise- assez huileuse, gourmande, sur la douceur de la noix de coco, c'est sucré et cette noix de coco est autant présente en bouche qu'au nez ; c'est léger, peut-être trop même, ça manque de répondant même si apparaissent un peu de boisé/réglisse et des épices, donnant un léger peps à l'ensemble, poivré/épicé, en fin de bouche.

Finish: assez court, sur la coco, le cacao et les épices, plus poivrées cette fois et avec une légère amertume sur la fin (feuille thé vert).

Thoughts: C'est simple et pas désagréable, mais ça manque de profondeur quand même...

Review by "Lance" Score: 75

First rum I drank back in the day. Was working in the interior of Guyana for gold exploration companies at the time; every Saturday evening, a couple of bottles of this stuff were trotted out for us to get hammered on. We drank it swiftly, continuously, copiously and without a care for quality. This one is supposedly fruit cured...not that I noticed much of that. Am still awaiting pictures to put up - google provided no joy here.

Nose: Thin, sharp. Coconut shavings, swiftly disappearing. Faint caramel and vanilla. Nuts. Anise, but not much. Raisins, red guavas and grapes waved at me, but kept way back.

Palate: Light bodied, hay coloured 40%, almost not a Demerara at all. Thin and sharp. White flowers, more coconut, a few fruity notes, peaches and cream with a dusting of cinnamon. Some mangos, raisins and black currants at the backend. A bit sweet, hardly noticeable. There’s not enough going on here to care, really. It’s all very underwhelming

Finish: Short, sharp and dismissive. Almost nothing to discern here at all beyond scraping heat and dark sugar and licorice.

Thoughts: A throwaway rum, for mixing, I suppose. I remember it being a lot more raw and pestilential. No notes on ageing provided, but methinks it’s a really young ‘un...at best a five year old. In between grumbling that nobody ever thought to keep any of these rums for heritage purposes (people were to busy drinking the stuff) Carl Kanto remarked to me that there were aged variations of the King of Diamonds, and they evolved into the El Dorado line in the 1990s. For my money (speaking metaphorically), this wasn’t one of them...if one could ever be found, I suppose you could buy it for historical value.

Review by "Serge" Score: 65

King of Diamonds 'Fruit Cured' (no ABV, OB, Demerara, 75cl, 1970s) I couldn’t tell you if the ‘Diamonds’ part was a reference to Diamond Distillery in Georgetown, Guyana. Apparently, this was cheapish local rum made for locals – and for mixing. Curing rum with fruits was customary, and some might still do it, sometimes without telling us. Colour: gold.

Nose: Very light, a little cardboardy, without much fruitiness as it appears. Hay, drops of engine oil, banana skins and a little vanilla, as well as a few fermenting fruits, perhaps, but all that is extremely discreet.

Palate: More happening, and indeed one can find the fruits, around guavas and papayas, perhaps, as well as bananas. Reminds me of those tinned fruit juices they make in… Thailand. 50% fruit juice, 30% water, 20% sugar. Thinnish body, but there’s rather more happening than on the nose. Tends to lose steam very quickly.

Finish: Short, and a little dirty-ish and cardboardy. Some sugar in the aftertaste, as well as something like… tinned fish? Mackerel?

Thoughts: A light rum that was probably not meant to be sipped and savoured. For tropical cocktails? I did quite enjoy the arrival on the palate of this proto-El Dorado, but that’s all.

Review by "Marco" Score: 73

This bottling is the successor of "Bookers Fruit Cured Rum" and was still made in the 80's by DDL.This brand was discontinued in the 90s. I do not expect anything special. Colour: Rich golden colour.

Nose: Butter, mango and dominant coconut. The coconut was probably the elemtary point of "Fruit Cured". Even a slightly flowery smell. The rum is very light and probably comes from a column still. Weak smells of gingerbread spices. Well, well. I would never think of the Caribbean when sniffing this rum, thats for sure.

Palate: Again coconut and spices from the nose. The rum is burning and has an alcoholic sharpness. A very young and immature rum. That one was probably a mixer for cocktails and was never distilled for sipping straight. Unfortunately it does not taste of much because the rum has a very light body and is low on flavors. This rum must have been treated with coconuts somehow. After a minute, I also tasted tart herbs and butter.

Finish: Short and weak. First, I taste coconut and butter and then the rum is gone again.

Thoughts: A light rum for mixing purposes. If the old bottling from Bookers was exactly like this, then we have absolutely not missed anything.

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