Asta Morris Diamond Rasta Morris 2004
Solid, wood‑driven Guyanese sipper: roasted notes, cocoa, coffee and licorice at full proof. Well regarded but a little bitter and unoriginal for some tasters.
Fans of dry, woody Demerara-style rums who enjoy roasted cocoa, coffee and licorice notes at cask strength and don’t mind a touch of bitterness.
Details about Asta Morris Diamond Rasta Morris 2004
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How does Asta Morris Diamond Rasta Morris 2004 taste?
Dry, woody Diamond at full proof
If you like dry, woody Demeraras at full proof, this gives you classic roasted cocoa and licorice notes, but it’s more about bitterness and oak than fruit or sweetness.
Those sensitive to high ABV, seeking sweet easy sippers, or who dislike bitter, heavily roasted and oak‑driven profiles.
Gourmet and serious, but less successful than the 2004 Albion or the 2000 Skeldon
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About the Diamond distillery
The Diamond distillery is located in Guyana. Rums from Diamond have been reviewed 5,027 times with an average of 8.3/10.
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Un diamond comme je les aiment très boisé, avec beaucoup de fruits rouges, d'agrumes amers, des épices et un caramel tantôt gourmand tantôt très poussé. Des notes de bonbons à la violette apporte une petite fraîcheur très agréable. L'alcool est peut-être un peu trop présent à mon gout.
Gourmet and serious, but less successful than the 2004 Albion or the 2000 Skeldon
Auto-translatedMDXC sagt der Broker, was immer das heißen soll (Main Diamond ? Colored vielleicht). Einigermaßen sicher ist, dass es ist gefärbter Versailles ist. Das heißt dunkle Kräutersuppe, Lakritz und reichlich Röstaromen (verbranntes Karamell) und Dörrpflaumen. Schöne Nase ohne Überraschungen, smoother als z.b. der RA MDXC (allerdings ist meine Flasche schon tüchtig oxidiert) Im Mund: Keine Überraschungen. Er schmeckt wie er riecht. Sehr röstig, die in der Nase präsentieren Trockenfrüchte treten etwas zurück. Der Rum ist ziemlich bitter, was m.E. aber eher von der Färbung als dem Holz kommt. Alkoholintegration ist in Ordnung. Der Abgang ist kurz und unspektakulär, aber der bittere Geschmack von verbranntem Karamell bleibt noch lange auf der Zunge. 2004 ist sicher nicht das beste Versailles Vintage, aber würde er offiziell REV heißen, wären die Bewertungen sicher durchschnittlich 5 Punkte höher.
Nose starts off very nice and complex but develops into a very woody / burnt experience quickly after some time in the glas. Also woody and dark notes dominat on the palate. Finish is a little short ending on a rather hollow woody note. All in all not really bad imho, but a little unassuming with no real highlights.