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- Category Rum
- Country United States
- Region New York
- Distillery Papa's Pilar
- Style Dark Rum
- Alcohol 43%*
-
sweet -
spicy -
chocolate -
vanilla -
oaky
Papa's Pilar
Legacy Edition 2021
(0.75l,
43%*)
*please note that the ABV of this bottle may vary
Price
$96.99
It's Not the Size of the Boat. It's the Freedom of the Spirit.
If you're not new here, you're familiar with our feelings for 'Papa' Hemingway and a good Rum. This tipple was crafted to embottle the vigorous lust for life of the literary, travel, (and turn-up) icon. It's even co-named after the writer's legendary boat - Pilar.
A rare piece of good news from Florida, Key West actually, comes in the form of a first-ever to-be brand's annual iteration in commemoration of Ernest's extraordinary life. (We'd like to believe, by now, we're on the first-name-basis with 'the goat').
This Dark Rum is a double-solera finished knock-out with a bold flavor. The Rye Whiskey barrels and Amontillado Sherry casks add complexity to the blend of already solera-aged Rums from Panama, Barbados, Florida, Venezuela, and the Dominican Republic. The boasty juice of 43% ABV comes in a bad-a$$ decanter wrapped in leather. A nifty collector's find - we might add, but they had us at Hemingway.
- Category Rum
- Country United States
- Region New York
- Distillery Papa's Pilar
- Style Dark Rum
- Alcohol 43%*
Appearance / Color
Dark amber color.
Nose / Aroma / Smell
The nose is sweet but spicy with hints of chocolate and vanilla.
Flavor / Taste / Palate
It hits the palate with hints of vanilla first, but the chocolate lasts.
Finish
The finish is a touch oaky, but the spice is prominent.
Flavor Spiral TM
About the Flavor Spiral
What does Papa's Pilar Legacy Edition 2021 taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in Papa's Pilar Legacy Edition 2021 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.
-
sweet -
spicy -
chocolate -
vanilla -
oaky
Papa's Pilar
Legacy Edition 2021
Dog Dogson's
Smartass corner
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.
Common Rum classifications: White, Golden or Amber, Dark, Spiced, Añejo and Age-Dated Rums.
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.’
A little bit of etymology; nobody really knows where the word Rum comes from. The most popular suggestions are Rum (the Romani word for 'potent'), Rumbullion (an uproar), Saccharum (sugar in Latin), and Rummer (a Dutch drinking glass).
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.
Similar drinks
Dog Dogson's
Smartass corner
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.
Common Rum classifications: White, Golden or Amber, Dark, Spiced, Añejo and Age-Dated Rums.
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.’
A little bit of etymology; nobody really knows where the word Rum comes from. The most popular suggestions are Rum (the Romani word for 'potent'), Rumbullion (an uproar), Saccharum (sugar in Latin), and Rummer (a Dutch drinking glass).
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.
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