Mayan Tweleve Year Rum

Mayan Twelve Year Rum is an aged dark rum from Esplanda. The twelve-year statement in the name points to the sipping end of the rum shelf rather than the mixing end. The listing gives no origin, ABV, cask type or tasting notes, so the profile below describes what aged rums of this kind usually offer. It isn't a measured profile of this bottle. Expect a deep amber to mahogany colour and a nose of caramel, vanilla and toasted oak. Dried fruit, baking spice and a little cocoa or coffee are common in rums with a decade or more in wood. The palate in this style tends to be rounder and drier than younger gold rums, with a long, gently oaky finish. Check the label for the final word on proof and sweetness. Neat is the most direct way to taste it. Pour about 45 to 60 ml into a tulip-shaped glass or a small snifter, which concentrates the aromas, and let it sit a minute or two. A single large ice cube in a rocks glass suits those who prefer it cooler, and a few drops of water often open up the oak and spice. Serve it at room temperature. Among cocktails, the Rum Old Fashioned is the natural fit. Stir 60 ml with a bar spoon of demerara syrup and two dashes of aromatic bitters over a large cube, and finish with an orange peel. It can also stand in for the rum in a Dark 'n' Stormy, where a spiced ginger beer adds contrast to the oak. A Daiquiri, Mojito or Piña Colada would bury most of the cask character, so a lighter white or gold rum is the better choice for those. For food, try dark chocolate, roasted nuts, aged cheddar or a caramel-based dessert.