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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 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.
Becomes very sweet on the finish. A bevy of fiery spices appear on the tail.