Tasting Notes
A lovely start conjured traces of red apples, bananas and tobacco. There was also a picture emerging of watching fresh sugar cane being crushed by an old-time cane press. The Panel was “feeling hot hot hot”, like a limbo fire dancer and a fire eater together on stage. After reduction, we found pineapple in Serrano ham, coconut water and roasted macadamia nuts, with a dark sweetness lurking in the background. To taste, a smoky-sweet rum cocktail with lapsang souchong tea using whisky, rum, fresh lemon juice and a dash of orange bitters. Following four years in an ex-bourbon barrel, we transferred this whisky into a refill barrel that had previously matured rum from Trinidad.