Review: Kiss Detroit Rock Rum

Review: Kiss Detroit Rock Rum

Review: Kiss Detroit Rock Rum

Yes, folks, the inevitable has happened. The rock band Kiss now has its own line of spirits (which launched overseas and are now available stateside). Oddly, three expressions of rum and one gin. We got a look at one of the rum releases, Detroit Rock Premium Dark Rum, which is a selection of Dominican rums 8 to 15 years old. That’s not a shabby pedigree. To wit:

“We wanted each spirit in the portfolio to reflect the energy of our band. We didn’t just slap a label on and call it a day, we’re proud to say that each bottle in the Drink It Up By KISS portfolio was carefully curated and each unique spirit has earned its name,” says KISS Founding Member, Paul Stanley.

Ironically, both Gene Simmons and Paul Stanley are lifelong non-drinkers.

Kiss Detroit Rock Rum Review

Anyway, the rum is no joke. Rich on the nose with sweet brown sugar, followed by cherry juice, coffee bean, vanilla syrup, the rum opens up to reveal a significant note of chocolate and well-toasted, almost burnt, marshmallow with time in glass.

The palate is quite sweet and winey in the way that older rums can often be, showing Madeira and tawny Port notes, though this melds nicely with a core of liquid caramel, more of that burnt marshmallow, and a curiously fruity note later in the game — baked apples, perhaps? Toasty but not overblown with wood, the finish keeps the focus on the rum’s more (brown) sugary elements, again showing itself as overbearingly fruity — perhaps too much so by this point — with notes of overripe apples and strawberry emerging clearly as it fades out. I’d mix with it.

90 proof.

B+ / $55 [BUY IT NOW FROM FROOTBAT]

Kiss Detroit Rock Rum

USD55
8.5

Rating

8.5/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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