The evocative funk of Jamaican rum delivered a highly spirited mix of pineapple, coconut and lemon in a cloud of hairspray and a handful of sugar cubes for good measure. The palate too carried the ethereal esters of melon and postage stamps with a sweet yet spicy backbone of chilli toffee, fudge and butterscotch. We added water to discover gooseberries and limes macerated with maraschino cherries and a spoonful of maple syrup and light engine oil. Now a barrage of tropical fruits, blood oranges and vanilla ice cream led us to a finish of strong black tea and liquorice. After spending 7 years in a bourbon barrel this was transferred to a Jamaican rum barrel for the remainder of its maturation.