MOKO Panama Rum 20 Year Old
  • Category Rum
  • Country Barbados
  • Region Central America
  • Distillery MOKO
  • Age 20 Year Old
  • Style Rum
  • Alcohol 42%
California residents: Click here for Proposition 65 WARNING.
  • tobacco
  • walnuts
  • toasted
  • nutty
  • butterscotch
  • banana
  • caramel
  • biscuit
  • smoky

MOKO

Panama Rum 20 Year Old (0.7l, 42%)
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Character Goatson
MOKO twenty-year-old is a rich, complex, and well rounded Panamanian Rum finished in Cognac casks.
 
The original MOKO Rum was invented by Earnest and Maurice Lasserre in 1869 — two brothers from Bordeaux, France. The Rum was a success for generations, but economics and political disruptions doomed the brand, ceasing production in 1960. Fast forward to 2017… Philippe Peyrat and his children — a direct descendant of Ernest Lasserre — and his sons Clémence and Edouard have revitalized the brand to reintroduce their legacy of Panamanian Rum to the modern world.
 
MOKO produces a range of five premium aged Rums — from youthful to decades old. Their twenty-year-old is the top of the line. After primary aging in Panama for twenty years, the barrels are sent to the home offices in France and re-casked for finishing in Cognac casks. The process adds a delicacy and complexity that really stands out and develops a rounder, more full mouthfeel.
  • Category Rum
  • Country Barbados
  • Region Central America
  • Distillery MOKO
  • Age 20 Year Old
  • Style Rum
  • Alcohol 42%
California residents: Click here for Proposition 65 WARNING.
Appearance / Color
Dark Bronze
 
Nose / Aroma / Smell
Aromas of warm nuts, banana, tobacco, and smoked wood.
 
Flavor / Taste / Palate
The flavor profile is rich and complex with butterscotch, walnuts, toasted sesame seeds, and brittle toffee.
 
Finish 
The finish is warm and slick.
Flavor Spiral TM
About the Flavor Spiral
What does MOKO Panama Rum 20 Year Old taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in MOKO Panama Rum 20 Year Old and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Back to flavor spiral
  • tobacco
  • walnuts
  • toasted
  • nutty
  • butterscotch
  • banana
  • caramel
  • biscuit
  • smoky
Dog Dogson's Smartass corner
Character Dogson
Common Rum classifications: White, Golden or Amber, Dark, Spiced, Añejo and Age-Dated Rums.
Rum (usually) comes from molasses, the sweet and syrupy residue of refining sugarcane into sugar. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, contributing to the final flavor.
You might find Rum masquerading itself under other nom de plumes, like Ron, Rom and Rhum.
Rum used to be accepted as a form of currency in Europe and Australia, a practice we should probably bring back into fashion.
Rum used to be accepted as a form of currency in Europe and Australia, a practice we should probably bring back into fashion.
Rum is why we measure alcohol proof. To make sure Rum wasn’t watered down, it had to be ‘proven’ by soaking gunpowder with it. If it was ‘overproof’ (higher than 57.15 % vol.), then the gunpowder would ignite, but if it wouldn’t, it was ‘underproof.’
Similar drinks
Dog Dogson's Smartass corner
Character Dogson
Common Rum classifications: White, Golden or Amber, Dark, Spiced, Añejo and Age-Dated Rums.
Rum (usually) comes from molasses, the sweet and syrupy residue of refining sugarcane into sugar. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, contributing to the final flavor.
You might find Rum masquerading itself under other nom de plumes, like Ron, Rom and Rhum.
Rum used to be accepted as a form of currency in Europe and Australia, a practice we should probably bring back into fashion.
Rum used to be accepted as a form of currency in Europe and Australia, a practice we should probably bring back into fashion.
Rum is why we measure alcohol proof. To make sure Rum wasn’t watered down, it had to be ‘proven’ by soaking gunpowder with it. If it was ‘overproof’ (higher than 57.15 % vol.), then the gunpowder would ignite, but if it wouldn’t, it was ‘underproof.’
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