Vizcaya Rum Named Best of the “Fifty Best”

For the second year in a row, Vizcaya VXOP–the ultimate sipping rum that continues to garner accolades from around the world–has been honored by the website TheFiftyBest.com. And this year, Vizcaya took first place, and a double-gold medal, in a blind tasting of premium aged rums.

A total of 21 journalists, spirits aficionados and bartenders were invited to the formal tasting, which took place at the NYC restaurant Riverpark. They tasted twenty-six different premium aged rums, awarding them points based on the nose, palate, finish and overall impression.

Those who have tasted Vizcaya VXOP will nod in agreement with the judges’ assessments of the rum’s characteristics: rich, sweet, robust, lovely, classy, flavorful, delicious, amazing, round, well-balanced, smooth. If you’re a newcomer to the pleasures that Vizcaya has to offer, you’ll soon discover for yourself its floral, spicy and sweet nose, as well as its tastes of chocolate, caramel, vanilla, nutmeg, cinnamon, butter. This rum starts out complex and intriguing, builds to a crescendo of delectable sensations, and finishes smoothly.

Many aficionados feel that, since it’s a premium aged rhum agricole with such a distinguished flavor profile, Vizcaya VXOP is best enjoyed on the rocks or neat. It’s also an ideal companion for your favorite cigar. If you like to experiment with mixology, why not try the newest additions to the Vizcaya line of rums, including Vizcaya Cristal and Vizcaya Cask 12, which is also an amber-hued, aged rum, but which has a slightly lighter body. Depending on the drink you favor, one of these varieties–both crafted with the same pride and attention to detail as the original VXOP rum–will become the perfect starting point for the perfect cocktail.

TheFiftyBest.com is an online guide to the finest drinks, food, cigars and other luxury lifestyle products. 

Please join us in celebrating the announcement that Vizcaya VXOP is TheFiftyBest.com’s number-one premium, aged rum! Cheers!

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Published in: on January 3, 2012 at 3:12 PM  Leave a Comment  
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