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The epitome of charismatic rum agreed the Panel. A nose bristling with fermenting pineapple and Elastoplast bobbing in a swimming pool. Leathery funk, bike grease and a Pisco sour with abundant lime juice. A lick of caramelised brown sugar smeared on a bicycle inner tube. Washed down with pure WD40. Water gave us seawater, squid ink, langoustine shells and green olives in their pickling juices. All washed down with a dirty martini sooked through a rubber garden hose. The palate had an initial hit of dragon fruit, then caraway, smoked olive oil, anchovy paste, crab meat and salty butter. Water brought pure citrus and exotic fruits, fermenting fruit goo, pickled bananas, burning fish nets and cullen skink mixed with cachaca. Previously in a bourbon barrel for nine years before being transferred to a second fill barrel constructed from 24-month air seasoned oak, with a number four char and new toasted heads.