Review: E. Leon Jimenes 1903 Ron Dominicano

E. Leon Jimenes has been known as a cigar producer in the Dominican Republic since 1903, and over 100 years later (in 2013), the brand branched out into a natural complement: rum.

E. Leon Jimenes makes its two rum expressions from pure cane juice instead of molasses and distills on a column still on the island. It does not add sugar to its products and it ages them linearly, not in a solera style. During an online tasting (and cigar and cocktail pairing), we tasted Jimenes’s latest release, 1903, an 8 year old offering that spends 6 1/2 years in ex-bourbon barrels and 1 1/2 years in sherry barrels before bottling.

E. Leon Jimenes 1903 Ron Dominicano Review

The rum noses with a slightly industrial character, owing likely to the heavy sherry influence on the spirit. Time in glass helps this to evaporate a bit, ultimately revealing a sharper fruit aroma — orange peels in syrup and cherry, though all of it comes across as a little leathery, with overtones of oxidized wine.

The palate is fairly light in body, the pungency of the sherry influence waning a bit, though the experience becomes quite nutty at the jump. A bold milk chocolate character is unmistakable, followed by a dance of spices — anise, nutmeg, lumbering notes of coconut and toasted sesame. Again the sherry messes with expectations, the finish taking you on an increasingly winey trip, culminating in a creamy layer of orange flower water. Normally I prefer rums with a lot more body than this — which can feel a little watery at times — but the unique flavor profile drew me in over and over again.

80 proof.

B+ / $45

I didn’t smoke the cigars from La Aurora, the Dominican Republic’s oldest cigar producer, but will report back with an update to this post when I do.

As for the cocktail, it’s a spin on a dark and stormy, made with Mabi Seibano, which is the Dominican Republic’s answer to root beer — a bit sweeter and more floral. (You can find it on Amazon.) Fun little cocktail — and very spicy, so be prepared for some merengue to break out.

Tormenta Quisqueyana

2 oz. E. Leon Jimenes 1903 Rum
3 oz. Mabi Seibano
1 oz. ginger beer
1/2 oz. fresh lime juice
1/4 oz. demerara syrup

Build over fresh ice in a chilled highball glass. Stir gently. Garnish with a dash of cinnamon or a cinnamon stick.

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