Tasting Notes
A fruity and sugary aroma greeted the panel with vanilla, ripe bananas, apple strudel and Demerara sugar which was followed on the palate by everything nice, sweet and spice. We were served a loose-leaf Assam tea with floral notes of rosewater and plenty of traditional Caribbean cane sugar in combination with candied hibiscus flowers sprinkled with cinnamon and nutmeg. After the addition of water, it turned into a boozy spiked coconut chai tea latte with cardamom pods, fennel seeds, cloves, black peppercorns, anise, ginger root and sweetened with maple syrup. Following four years in a new charred oak barrel this whiskey was transferred into a 1st fill barrel that previously matured American rum.