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Rum Review: Facundo Eximo

Facundo Eximo Rum Review

Facundo Eximo 10-Year Rum (Bacardi)

Coming from the house of Bacardi is a new line of premium rums bearing the given name of the company’s founder: Facundo. There are four expressions in the Facundo line: Neo (white), Eximo (10-year), Exquisito (7-23 year blend), and Paraiso (17-32 year blend). Today we’ll taste the Eximo, which is bottled at 40% ABV and retails for $65.

 

The Facundo bottles are completely different than the other bottles in the Bacardi line, and the Eximo bottle is no exception. There is an obvious nod to quality with thicker glass (especially at the base) and some really beautiful raised glass design features. The closure is a synthetic cork topped with wood and an engraved metal cap. On this bottle, the metal cap (while lovely) almost immediately pulled away from the wood. Fortunately for me, I didn’t drop the bottle in the process. I find this pretty unacceptable for a $65 rum. I would suggest using a stronger adhesive and/or roughing up the cap interior prior to application in future runs.

Facundo Eximo cap failure

Metal cap at left, wood-topped synthetic cork at right

In the glass, the rum is a deep mahogany. A swirl in the glass produces a thin ring from which droplets slowly develop. The nose is a bit jarring in its astringency, so I let the glass rest for a minute. When I return to continue my nosing, the dominant characteristic is now reminiscent of model airplane glue. The nose continues to be quite hot, which has me re-checking the ABV on the label. Things settle down a bit more after another minute, and now I can detect a good dose of oak followed closely by ripe melon, kiwi and figs. After the fruit comes caramel and a good amount of vanilla. It’s definitely improved with some oxidation, but the biting solvent quality manages to weave its way throughout the aromas.

As the rum washes over the palate, my perceptions shift from negative to positive. The bright entry is grounded by heavy oak tannins, and I’m able to enjoy the melon and caramel alongside the cinnamon, black pepper and orange zest. Subsequent sips yield flavors of dark cherry, figs and a bit of banana. The solvent quality (which in contrast to the aromas is diminished on the palate) is still present in-between sips, especially in the throat. As I stop to ponder the long finish, I determine it’s the oak tannins at the rear palate that dominate, followed by a hint of sweet caramel.

I really wanted to love this rum. I enjoyed the Neo when I tasted it at Bacardi in Coral Gables, and I figured the next rung on the ladder would yield better results. It would be incorrect to call Facundo Eximo “bad”, but I would be lying if I told you it was worth $65. When one considers the super premium rum landscape and its pricing structure, that statement becomes obvious. Better rums can be had for less than $40.

On to the scores:

  • Appearance: 1/1
  • Nose: 1/2
  • Mouth feel: 1/1
  • Taste: 3/4
  • Aftertaste: 1.5/2
  • Total Score: 7.5/10

Buy Facundo Eximo Online

Have you tried Facundo Eximo? I know several folks that quite enjoy this rum–it would be good to hear some other points of view!

Cheers,
Josh

3 Comments leave one →
  1. June 17, 2014 12:54 pm

    It’s really hard to comment on any Bacardi, as it appears that their departure from Cuba left more than their equipment behind. Bacardi’s success is largely political, including lobbying for literally hundreds of millions of US taxpayer dollars to make rums from massive column stills whose product would better be called near vodka, to an alcohol of between 92 and 95%. This relatively thin white spirit is by far the basis for their rums. A much, much lesser amount get a fast run through what is called a “beer still”, large boilers, at high speed to around 80%, in an alleged single run.

    No pot stilling, no double distillations, simply a mixture of a crude 80% product with a near vodka, highly refined industrial product. Bacardi’s use of sugar and no doubt other additives and flavoring are absolutely necessary, as is the charcoal filtration needed to remove impurities.

    Interestingly the “Eximo” seems to be the 8-year (a very average rum) that has spent a few more years in the barrel and I quote:

    “Eximo takes everything that Bacardi has accomplished with their 8 year rum and cranks it up to 11 (excuse the pun) in one of the most enchanting and alluring expressions of this style of rum we’ve had.”

    The 8 year really didn’t accomplish much, and using it as a marketing bullet for the 10-11 year Eximo is curious, to say the least. Josh, your observations of the “dark mahogany” implies LOTS of dark coloring. Why they didn’t bottle such an “exclusive” rum at a weak 40% is yet another curiosity. It’s rough presentation is another problem, and is very surprising for any honestly aged 10 year product sold as a super-premium.

    Your very low score is appropriate. Still Bacardi’s marketing and distribution is such that they tend to crush the competition, to capture major, eye level positioning, and forcing true, pure and quality rums off to the side or way up high, out of sight. A shame really.

Trackbacks

  1. New Rum Review: Facundo Eximo | Inu a Kena
  2. New Rum Review: Facundo Exquisito | Inu a Kena

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