American oak barrels play host to this rum where it ages for three to four years. Next a woody and nutmeg palette is drawn out in Ferrand French oak casks as the rum continues to mature for one to two years. The result is a subtle and tropical Barbadian style rum, excellent for aperitifs or classic cocktails like the Mai Tai.
The opening nosing round is all about baking shop fragrances, but also pipe tobacco, toasted marshmallow; secondary whiffs after further aeration discover bacon fat, black raisin, prune.
Entry is bittersweet, roasted; midpalate is engagingly toasty, nearly fruity, as in baked orchard fruits, and resiny. Finishes medium long, chocolaty.
This tawny rum offers a mellow brown sugar aroma. The exceedingly smooth palate opens with plenty of creamy vanilla, plus hints of toasted marshmallow and vanilla wafers, winding into a long finish tinged with espresso and allspice. Aged for a minimum of five years in ex-Bourbon casks in Barbados, then shipped to the Cognac region to mature in Pierre Ferrand Cognac casks.