Rum Type Jamaica CO2 Extract

4 reviews for Rum Type Jamaica CO2 Extract

1. 

   4 out of 5

   Justin – July 21, 2019

   I can’t say whether I prefer this or the rum extract more because I haven’t used this one yet but I would say the biggest difference between the two is that the extract is basically the flavors of rum all concentrated together, with the alcohol removed. Pour some rum into a pot and boil it until it becomes a thick, dark brown, caramel like substance. The smell coming off it is basically what rum extract or rum succan absolute is. It has the dried fruit and vanilla like notes with a rather smoky nuance. The CO2 extract, on the other hand, more closely resembles the actual smell of rum itself, with the alcoholic opening and everything.

2. 

   Jiangqi Su – March 19, 2021

   Beautiful and powerful. Have to dilute it down to 1%. I love both this one and Robertet’s. This one has a stronger ether alcohol facet. Robertet’s is more smooth but less sparkling. Both combined well with coconut, sandalwood, cocoa, coffee, oakwood, tobacco, etc.

3. 

   5 out of 5

   SoulVerve – January 19, 2024

   Straight out of the bottle: powerful, boozy, rum with an indulging fruity nuance. Very warm and comforting gourmand vibe. It’s intoxicating just from taking a whiff from the bottle. Very complex material, very diffusive. Blends well with Tonka Bean and Oakwood CO2, Pear Ester (also sold here), and other “pear” materials. It’s very versatile for gourmands. Also, blends well with vanilla absolute, vanillin, ethyl vanillin, Oriental/amber materials, and more.
   I have not tried Rum Extract on Crodamol aka Rum Succan absolute, so I can’t compare. From what I understand, they are both great aroma chemicals. I can tell you for sure that Rum Type Jamacia CO2 is a great material and very versatile. It’s a must have for some compositions.

4. 

   5 out of 5

   Eric Valentino – September 16, 2025

   Comparing this with rum succan, there are definitely noteworthy differences. From the headspace, you’ll immediately notice that the succan abs is sweeter, fuller, rounder, and deeper, with a sugary fruity top end, and a lot of honeyed carmellic warmth. This CO2 extract, however, has a bright, ethereal pop, with an almost fusel ethanol singe, as if smelling a dram of dark rum. There’s also a conspicuous fermented fruit top note, reminiscent of banana, pear, apple, and white grape. As it begins to settle, much of the succan sweetness does emerge, while you get a subtle, almost meaty note like rum acetate, only much more subdued and fleeting. Once it settles into itself (we’re talking neat, on-skin), the fusel shimmer is tamed, and what you’re left with is a similar presentation to succan, though drier, less honey and caramel, with a beautiful faint brown sugar/molasses-like note that persists, against a prominent oaky, dark rummy backdrop.

   Rum succan is a lovely material, and extremely valuable in boozy themes. However, if you can afford to dose it up in your formula, this CO2 is just in another realm of boozy materials. It can, however, sharpen a formula to a point of detriment, so just play around with it, but if you’re on-the-fence, do at least try it, for your sake.