Daiquiri baba

The initial nose was a heady tropical explosion, like a banana daiquiri served with a side of soapy bubbles and French polish. Coconut cream, rum-soaked raisins and bordelaise canelés followed. Neat, the palate delivered a fiery experience, tempered by fruit loaf and tea-soaked raisins. A quirky, savoury-sweet combination of chilli vanilla spice and a hint of coconut curry then emerged, alongside ginger sponge and white chocolate. Reduction softened the nose, with hints of oven-baked banana bread and a synthetic 'swimming pool and sun cream' aroma. The long finish was described by one Panellist as a "very weird beast – in a good way". After eight years in an ex-bourbon hogshead, we transferred this to a second fill charred wine, toasted heads ex-rum barrique for the remainder of its maturation.