Tasting Notes
Familiar and comforting aromas of toasted oak and pencil shavings wove their way through lush green grass towards a surprising burst of redcurrants and pineapple slices topped with roasted almond flakes. However on the palate, with a yo-ho-ho, pirates sailed in with a cargo of estery Caribbean and agricole rums, merging sweet vanilla with tropical fruit and the freshness of pak choi leaves. We added some water and discovered fresh strawberries served with rum and raisin ice cream, sliced guava and the tingle of English mustard. Oily textures now wrapped around fruits poached in brandy and served with rum truffles rolled in cocoa powder. After spending 10 years in a bourbon hogshead this was transferred to a French oak Jamaican rum barrique.