Tasting Notes
Feeling the funk, we boogied through allspice apple pies, dried lemon peel and hard boiled sweets on a dancefloor of rum-soaked sawdust. Then pears in flares danced with chewy toffee, cola cubes and pineapple sweets before the disco inferno created chunks of charred wood on the dry finish. Encouraged by a dash of water, flambéed banana and ripe papaya did a rum rumba, partnering with dried apricot and very ripe mango that should have known better. Fuelled by a lime and pineapple tiki cocktail, the godfather of glazed doughnuts got into the lemon slice groove with exotic custard. After nine years in a bourbon barrel, we transferred this whisky to a Jamaican rum barrel.