

Ron Centenario 20 Fundacion Rum
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Enchanting to the nose, beautiful throughout the palate, and elegant on your tongue. Tasting Ron Centenario 20 Rum is pure delight. This is a 20 rum, a commodity in a class of its own in the industry. It is distilled from molasses in Costa Rica and notes of caramel, vanilla, and spices fill your palate. It delivers a smooth, perfectly balanced taste with a long finish that will surprise you with its lush amount of honey and citrus flavors.
Ron Centenario is a 20 premium aged rum from The Bitter Truth: the time it takes, distilled and aged between four and twenty years in oak barrels and sealed with a layer of black wax. Enjoy your Centenario neat, with spring water, served over ice, or as a Rum Manhattan: rum, sweet vermouth and two dashes of The Bitter Truth Aromatic Bitters.
TASTING NOTES
SMELL
Mild aromas, vanilla, brandy, milk chocolate, caramel, fruits such as apple and cherry.
COLOR
amber gold
TASTING
Soft, pleasant, slightly sweet, hints of vanilla, red and creamy fruits are perceived.
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Enchanting to the nose, beautiful throughout the palate, and elegant on your tongue. Tasting Ron Centenario 20 Rum is pure delight. This is a 20 rum, a commodity in a class of its own in the industry. It is distilled from molasses in Costa Rica and notes of caramel, vanilla, and spices fill your palate. It delivers a smooth, perfectly balanced taste with a long finish that will surprise you with its lush amount of honey and citrus flavors.
Ron Centenario is a 20 premium aged rum from The Bitter Truth: the time it takes, distilled and aged between four and twenty years in oak barrels and sealed with a layer of black wax. Enjoy your Centenario neat, with spring water, served over ice, or as a Rum Manhattan: rum, sweet vermouth and two dashes of The Bitter Truth Aromatic Bitters.
TASTING NOTES
SMELL
Mild aromas, vanilla, brandy, milk chocolate, caramel, fruits such as apple and cherry.
COLOR
amber gold
TASTING
Soft, pleasant, slightly sweet, hints of vanilla, red and creamy fruits are perceived.
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