T.D.L Planteray One Time Limited Edition Trinidad TDL 2003

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Tell us what you like and what the bottle may cost. We'll show you matching rums from more than 26,000, with the community's ratings.
Head to head
Only people who rated both rums count here.
Zacapa 23
43.85 €incl. shipping · 52.71 € per litre
Planteray XO
46.75 €incl. shipping · 56.86 € per litreOf 873 people who rated both, 501 gave Planteray XO the higher score, 172 gave it to Zacapa 23.
Your Match Score estimates which of the two is more likely to suit your taste.
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Oliver Gerhardt
Founder of RumX
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Oliver GerhardtFounder of RumX, Stuttgart
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Every rum here has at least 7/10 from the community and is available in a shop right now.




































More than 310,000 ratings, with new ones every day.
Convinces with a sensational price-performance ratio. Despite being noticeably diluted, the rum is comparatively complex. Despite the expected mint/menthol and euchalyptus notes, it offers beautiful aromas of citrus fruits, light spice and subtle oak, which unfold unexpectedly harmoniously. I like it very much, as it shows more depth than the moderate alcohol content initially suggests.
Very nice red-fruity Port note With a slight sweetness. A bit of alcohol can be detected on the nose. Nice and round in the mouth, fruity sweet Dried plum and raisin dominate the sweet taste Very harmonious. The finish is very short and slightly toasty.
#7237 30.08.2026 Tasted at the German Rum Festival 2026. Atypical Barbados with a very nice kick to it. The C1 is very light in comparison. Fruity and lightly spicy with nice caramel and roasted wood and a touch of pepper. I like these Foursquare that run off a bit. Needs time in the glass though 😊 Price to quality is very good in my mind. This is a rum that will split waters!
Rum can taste of vanilla and caramel, of ripe banana or of fresh sugar cane. Raw material, fermentation, distillation and cask shape the flavour. Here is where those differences come from.
Rum is made mainly from molasses or from freshly pressed sugar cane juice. Molasses is the thick by-product of sugar production, and it carries the dark, heavy notes most people associate with rum. Distil the fresh juice instead and you get Rhum Agricole: grassy, mineral, noticeably fresher on the palate. Raw material and region of production shape a rum more than the brand on the label does. That is exactly why you can sort the database by both.
The English style is powerful and aromatic, with tropical fruit and spice. Jamaica still distils its rum traditionally in copper pot stills. The French style is built on fresh sugar cane juice and brings the grassy notes of Agricole with it, the way they shape the rhum of Martinique. The Spanish style is usually light and soft, with aromas like vanilla and caramel. In the highlands of Central and South America it produces soft rums with intense aromas. In the Caribbean you often find both side by side, molasses and cane juice rums from the same region. Rum regions differ sharply, through their historical roots and through local rules about what may even be called rum.
White rum is light and fresh, with fine citrus notes. Gold and aged rum matures in charred oak casks and shows mild wood aromas. Dark rum goes further, towards dark chocolate and tobacco. Spiced rum is infused with spices or fruit flavours after distillation, which makes it a type of its own rather than a maturity level. How much sugar ends up in the bottle is something the community records in its ratings. That is why sweetened and unsweetened rums sit here as separate types.