Tasting Notes
Raw sugar cane was served on a bed of cold raisins, topped with a hessian sack soaked in mango pulp. The palate was a collision of Dundee cake, the finest nutmeg and a bowl of rum punch, with a side of cookie dough. Water gifted the nose a bouquet of melted butter-soaked carnations, pollen and caramel, while our palates were bathed in butterscotch and anise. A light, perfumed finish left us booking the next flight to South America. After 12 years in an ex-bourbon barrel, we transferred this to a second fill Guyanese rum barrel for the remainder of its maturation.