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Did you know that Bacardi makes over twenty different flavored rums? Well, they most assuredly do, and they go the distance with some of the coolest names for their rums I have ever heard: Arctic Grape, Pineapple Fusion, Torched Cherry, Wolf Berry, Rock Coconut, Dragon Berry, Razz, and Oakheart. Since this article is about their Oakheart, let’s see what this rum is all about.

According to Bacardi, they use a secret blend of spices after they have aged it for an unspecified amount of time in heavily charred oak barrels. Well, that’s fairly vague, but you may have noticed that many distillers are removing age statements from their spirits and quite a few others are keeping their secret ingredients their secret. There are only two things I can say for certain before tasting this rum: it is available in 750ML bottles for around $14.99, and technically, it is not a rum because its ABV is below 37.5% at 35% making it a spiced rum, spirit drink. Seeing as how all that was rather confusing, let’s end the uncertainty and taste this bad boy.

Bacardi OakHeart 750mL

The color of this spirit is a dark amber, like that of a deeply brewed tea. Well, well, the nose is sugar and spice and all things nice! Actually, it’s more butterscotch and caramel with vanilla in the background. There’s just the slightest hint of oak and no ethanol fumes whatsoever. On the palate, the liquid is thick and oily and has a very nice mouth feel. I pick up more of the oak on the palate, accompanied by that vanilla, nutmeg, butterscotch, and even a hint of fruitiness. My immediate thought is that this would really mix well in some eggnog! It is also quite smooth, with just a tiny bit of spicy burn to make things interesting. The finish is oaky, a little smoky, with a touch of crème brule and cinnamon, and the flavors last a short, warm amount of time.

Just for jollies, I tried it with some coke and it played very nicely and mixed well, but it kept reminding me of eggnog. Either way, straight up or in a mixed drink it carries its flavors nicely without being overpowering and adding just the right touch of sweetness and spice to make your drink pretty darn interesting.

By George Brozowski

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