Rum & Cachaca

Tasting note: Pale gold. Moderate aromas of include faint notes of buckwheat pancake, dilute maple syrup and raw sugar. Better defined on the palate with a semi sweet, relaxed delivery that suggests caramelised fruits, boiled lollies, vanilla bean, mocha and a dry, warming cinnamon finish. Average length. Straightforward but tasty. 40% Alc./Vol.

This three year old argicole rhum comes without an age statement on the label. Likely it was matured in Bourbon oak and French oak casks.

Notes from the producers... The nose and mouth are captivatingly balanced: pepper and a smoky note create the “head” of the aromatic spectrum, followed by beautiful melted vanilla notes, and a taste of bourbon enhanced with aromas of cherry. 42% Alc./Vol.

Rhum Agricole is both a distinctive production methodology and, more recently, an AOC (Appellation of Origin) protected product when produced according to strict criteria in the French protectorates of Martinique and Guadalupe. Primarily the distinction is the use of fresh cane juice instead of molasses or other refined sugar products and column distillation. The results are generally dryer and more aromatic Rums of elegance and refinement.

HSE's blanco is reputedly the only rhum/rum in the world which is progressively reduced from the 70% distillate down to 50% alcohol over a period of two years, partly via evaporation. Others typically reduce immediately after distillation, and then bottle shortly after or within a few months. The former technique allows the rhum to 'rest' and develop far longer than any other white rum, preserving the delicate aroma and mouth-feel.

Note: Product has come from a private collection and as such has some minor scuffing/scratches/handling marks. Actual product not pictured.

Two iconic Cuban brands unite.

This spirit celebrates the natural match of Cuba’s two greatest icons, both born from the same exceptional climate and fertile terrain. It's also the first ever Cuban rum created especially for pairing with the beautiful, full-bodied flavour of a fine Cuban cigar - in this case, a Cohiba. A unique collaboration between Havana Club’s Maestro Roñero Asbel Morales and master Cohiba Cigars sommelier, Fernando Fernandez Milian, "Union" makes for a formidable pairing, a spectacular addition to the bar and a certain collector's item. The amphora shaped bottle comes beautifully presented in a large slide-out display case referencing the Cohiba trademark. 40% Alc./Vol.

Notes from the producers... Smooth, rich, and powerfully aromatic of oak and smoke, while richly aromatic on the nose, balancing oak and smoke with subtle tones of citrus, coconut, dried fruits and coffee. On the palate it is softly woody, accented with sweet vanilla, chocolate, and dried fruit flavours, with a very aromatic finish.

Havana Club is produced according to careful Cuban tradition from sugar cane of the highest quality. After fermentation of the molasses, called mieles in Cuba (literally honey), an extremely slow distillation process in columns specially designed for Havana Club produces a powerful and aromatic liquor known as aguardiente. This young liquor is aged in white oak casks and then blended with fresh sugarcane distillate to produce ron fresco (fresh rum) which is then successively aged and blended again several times until the maestros roneros (master blenders) are satisfied. The choice of barrels is crucial, as the wood gives colour, aroma and complexity to the liquor. The entire range of Havana Club is aged naturally, with no artificial acceleration – the best guarantee of excellent quality. This is a versatile aged rum making it perfect for the most genuinely Cuban “Cuba Libre” cocktail. Anejo Especial is elaborated with rums aged in oak barrels and perfectly balanced by the Maestro Ronero, who selects the barrels for the final blending.

Tasting note: Bright gold colour. Nosing yields powerful aroma of coffee bean, vanilla wafer biscuit and cream. The palate is sweet and medium to full-bodied with honey, nuts and butterscotch flavours. Turns dry at mid palate balancing nicely before the sweetness kicks in again with a subtle brown sugar, mocha aftertaste. Sweet and straightforward. Good choice for mixing with citrus juices. 40% Alc./Vol.

Another addition to the Havana Club range of premium rums. Smooth and light, aged for 3 years. The perfect rum for a Mojito or a Daiquiri.

Awarded the silver medal in London in 1996 at the "The International Wine & Spirits Competition" when judged against the best rums in the world.

No tasting notes available.

The third Holmes Cay rum to be imported this year is an independent bottling of 2014 pure pot distillate from Clarendon Distillery in Lionel Town, Jamaica, tropically aged for eight years in ex-Bourbon casks before being transported to New York State for bottling without adulteration. Rum aficionados will note the EMB mark which indicates ester levels between 240-250 gr/HL AA. That's in the medium range of the distillery's output, yet tasting it you might think otherwise. Beyond the remarkably lifted aromatics, there's a dense core of over-ripe tropical fruit and funk that's all the more notable given that no dunder was used in the ferment. At a whopping 61% ABV in 750ml bottles, this well-balanced, characterful, all-natural beauty lands at a reasonable asking price that's guaranteed to tempt purists. 

Notes from the importers... Nose: Lots of luscious, sweet, overripe tropical fruit salad at first, with bubblegum, maraschino cherry and vanilla notes bringing up the rear! Palate: Big and boisterous on the palate – the 61% is quite well behaved- but it’s still 61 frikkin percent! Unbelievably silky and viscous though, big waves of sweet fruit salad get matched with cloves, vanilla and other biscuit spices. Finish: For such a big rum, the finish definitely measures up – lot’s of oomph –but no ouch here. Lovely and warming, the various spices stand out as the sweetness dries. This is a BIG, boozelicious, funky rum that is incredibly (almost scarily) approachable for a 61% rum. A splash of water, or some ice will temper that some, but take care – the smooth integration of the alcohol is a trap! Lots of sweetness in this rum that is prevented from becoming sickly by a finish that dries out leaving your palate ready for another!

In some countries, like the U.S., rum is still largely defined by hackneyed references to tropical themes and limiting cocktail programs. Those in the know recognise that there is so much more to rum than pitchers of pina coladas or Tiki Tuesdays. Enter Eric Kaye - a serial entrepreneur and a rum lover and collector. Kaye saw an opportunity to elevate the category, and in 2019, his label 'Holmes Cay' (pronounced ‘key’) was launched as a modern take on a centuries-old product. The company's focus remains on sourcing unadulterated, limited-edition casks from respected and up-and-coming distilleries that are difficult to procure via mainstream supply chains.

The Heritage Blend is a tribute to the three rum traditions that arose in the Caribbean basin. Each component celebrates the diversity of the spirit, employing three key styles: rum, rhum and ron. Specifically, the Esotico edition is composed of a molasses-based pot / column still blend from Barbados, a Venezuelan Ron molasses-based column still component and a Martinique rhum cane juice-based column still addition. There's no sugar, no colour and no other flavours added. Offering notes of vanilla custard, dried fruits, citrus and baking spice and bottled at 43%, the Heritage Blend shows gracefully in classic cocktails but is primarily intended to be a great sipper on its own. The label design is a collaboration with Esotico’s Daniele Dalla Pola, paying homage to vintage travel posters and the thrill of travel.

Other reviews… Complex aromas include almond and vanilla, plus a seaside saline breeze. The mouthwatering palate shows coconut and espresso bitterness and finishes notably long—a ribbon of almond, coconut and vanilla fading off into the distance. Best Buy. 96 points - Wine Enthusiast, reviewed by: Kara Newman 2023

Notes from the importers... Nose: Funky fruit salad with a side of floral frangipani(?) garnished with an herbaceous, grassy grassy note. Palate: Super creamy banana custard at first, then it dries out and turns on a more candied rind quality. Finish: More citrusy notes and a slight aniseed leaning at the back end of this short crisp finish. This is a rum that has been designed to sip neat, slide nicely over ice or slap into your favourite cocktail or tiki drink with negative perspiration! It plays nice anyway you like it.  And you’re gonna like it, I promise. There’s just nothing not to like in this easy drinking rum/rhum/ron combo!

Part of Husk's "North Coast Bar Series" of young agricole inspired spirits designed to be mixed in simple, refreshing ways. Produced from first-press cane juice, the bouquet boasts sweetly expressive aromas of mustard pickle, brine and relish followed by beeswax, sour dough and green olive. The palate shows fabulous purity in a silky, medium-dry spirit with warming, caney flavours of peppered pineapple, olive bread and a salty, lipsmacking finish hinting at green banana, beeswax and crushed mint. An outstanding alternative to Cachaca or white rum in Caipirinhas, Ti Punches or back-to-basics cocktails like the Mojito, or try it with Ginger Beer and a squeeze of lime. Batch 001 tasted. 40% Alc./Vol.

The repackaged Inner Circle Black Dot is a new recipe, as well as new label and bottle shape. Deeper and darker than Green Dot, the high ABV is immediately apparent: prickly wafts carry aromas of cinnamon, vanilla wafer, sticky date and peppercorns. Tastes like more column still than pot still with a supernova of bittersweet flavours that's somehow light on its feet: Vanilla cream and dark chocolate on entry, the mid-palate is oily and mouth coating then finally estery through the finish. The aftertaste is fairly brisk for all its strength. 75.9% Alc./Vol. Pot distilled at Beenleigh distillery.

For a long time reserved for CSR's Board of Directors, this is the 'new formula' Green Dot, considered a significantly better rum than its predecessor. Rather than being distilled in Fiji, it's now produced at the Beenleigh distillery. The colour is amber gold. Attractive aromas hint at cream sponge cake, honey crackles, vanilla wafer and light molasses. Entry is gently bittersweet with near zero burn. Middle stage offers appealing coffee, raw sugar and vanilla flavours. Ends clean, delicate, warming and medium long. Very accessible at natural strength. 57.2% Alc./Vol.

It's good to see other Caribbean producers following the lead of bottlers like Velier with unadulterated, high strength rums. Mount Gay's 'The Port Cask Expression' is the third release in the Master Blender Collection that began in 2018 with an unusual Islay whisky cask-finished rum. Once again, Trudiann Branker is behind the composition and this time she’s employed Port casks, primarily because they're rarely used at the distillery. In fact, at least one report suggests that this is the first time in Mount Gay’s long history that they’ve used Port casks for aging. Specifically, the rum is a combination of Port-aged and Port-finished liquid, distilled on a traditional column still and aged for five years in Tawny Port casks, blended with pot still rums, aged for 14 years, and then finished in Tawny Port casks for a final twelve months. The exact percentages of each aren’t specified. Apart from having nothing added, it also comes non-chill filtered for maximum flavour and mouthfeel. 6570 bottles are available globally. If you like your rum neat, this is recommended with a piece of dark chocolate. 55% Alc./Vol.

Other reviews... The Port influence isn’t immediately evident on the nose. It’s rich with baking spice, some stewed orchard fruit, and plenty of classic rum esters from the pot still. As it opens, more dried red fruits emerge with a bit of marzipan in the mix, but on the whole, it’s not nearly as jammy or fruit forward as some other wine-finished rums I’ve encountered. The palate isn’t as restrained, but the Port is still not the only star of this show. The same sweet apple notes that dominated Trudiann’s first Master Blender release shine through with the Port overtaking some of the traditional vegetal sugarcane notes and injecting currants, juicy prunes, and black cherry in their stead. At cask strength, there’s still that classic Mount Gay dryness and spice, despite the syrupy and sweet Tawny addition. It’s a velvety and beautifully balanced rum that finishes as rich as it starts with the Port influence on full display in a lingering rinse of raisin and cherry juice. - drinkhacker.com

Dating back to 1660, Mount Gay is one of the oldest estates in the Caribbean and certainly one of the oldest in Barbados. It was established by Dr. William Gay, thought to be a cousin of John Gay who wrote 'The Beggars Opera'. Originally called 'Mount Gilboa', the estate is located in the northern parish of Saint Lucy and was renamed in 1801. There is evidence that there was distilling equipment in the region in 1663, so rum has probably been in production at Mt. Gay since. A tattered little deed confirms that rum production on the estate was well underway in 1703.

Mount Gay's Extra Old Rum is the pride of the estates Master Blender. Using oak aged single distilled rum and special double distilled rum from the centuries old copper pot still, the rums are blended in order to maximise complexity and length. The recipient of several Gold and Grand Gold awards, Mount Gay Very Old is more refined, lighter and more elegant than its traditional 'heavy' Caribbean counterparts. Enjoy neat or with a splash of soda.

Other reviews... Deep amber hue. Toasty caramel and banana nut fudge aromas are deep and flavorful. A supple round entry leads to a medium to full-bodied palate of roasted nuts, bananas and orange peel, dark caramel, brown spice, and mocha. Finishes with a long, multidimensional fade. A beautifully balanced and deeply flavored benchmark aged Caribbean rum. 43%alc.vol.
International Review of Spirits Award: Gold Medal
94 points (Exceptional) - tastings.com

Golden in colour with a restrained nose, followed by a medium bodied palate with a lovely dry finish, Mt.Gay comes from one of the oldest rum distilleries in the world. This spirit (of which the West Indies provide the most important supply of the finer quality rum) is either distilled direct (which is rare now) from fermented cane juice, or from molasses. which can be described as the residue of sugar syrup remaining after the cane juice has been boiled and the sugar crystals extracted. This process has continued at Mt. Gay for almost 300 years - handcrafted at the same location using the finest Barbados sugar cane and pure coral filtered spring water. Amongst sailors, the brand has earned its reputation as “the quintessential spirit of the seas.”

Tasting note: The soft sugary molasses smell in the first whiffs is mellow and gently sweet; aeration releases aromas of marshmallow, almond paste, and light toffee. The palate entry is slightly smoky and properly sweet; the midpalate phase highlights flavors of honey and vanilla extract. Finishes smooth, soft and eminently drinkable. Best Buy. 37.5% alc./vol. Rating: 85-89 - note sourced from www.wineenthusiast.com

Other reviews...Golden amber color. Sweet buttery caramel, banana, and apple aromas. A round entry leads to lush, dry medium body with buttery caramel and mashed banana flavors. Long nut and peppery spice fade. A brilliant mixing rum.
International Review of Spirits Award: Silver Medal
RATED: 89 points (Highly Recommended) -  note sourced from www.tastings.com

Here is a standard “Jamaica Punch” recipe:

Start with plenty of Mt.Gay rum and ice;
fill with an equal amount of orange and pineapple juice,
combine a good measure of lime juice or lime cordial.
Add sliced fruit if you want to have something to eat while you drink.

 Click here to learn more about Rum.

Produced since 1879, the name 'Myers' is recognised as one of the better values in full-bodied rum. Sienna Brown colour with gold ochre hue. Lovely fresh scents of peppermint candy, golden syrup and fresh liquorice strap follow in medium weight, off dry flavours of sarsaparilla, cocoa, tobacco, anise and liquorice allsorts. Solid balance and length. An all rounder with enough character to enjoy on its own. 40% Alc./Vol.

Other reviews... The initial inhalations expose a moderately spicy, black peppercorn perfume; aeration brings about flax, cooked vegetables, and brown sugar. The platform flavor is intensely cocoa-like, then at midpalate, the taste leaps into deeper cocoa/bittersweet chocolate territory before turning lean and keenly bittersweet, oily and chocolaty in the finish. 87 points - wineenthusiast.com

Myers’s & Tonic: A good long drink. To a measure of Myers’s add a few drops of lemon juice and fill up with tonic water. Float a lemon slice.

Myers’s Punch: 3 parts Myers’s. 1 part lemon Juice. 2 teaspoons of sugar syrup per glass. A dash of bitters per glass. Shake well and garnish with a slice of orange and a sprig of mint.

Myers’s Pina Colada: In a blender, combine 1 part Myers’s Rum, 1 part cream of coconut (from can), 2 parts unsweetened pineapple juice. ½ cup crushed ice. Blend at low speed. Pour into goblet. Garnish with pineapple stick and cherry.

This rather quaint, unpretentious brand is a spirits icon in its homeland. Launched in 1954, it's garnered a massive following despite little to no advertising. Indeed, word of mouth and a loyal customer base has seen it maintain its title as one of the leading dark rums in the world. The seven year old remains the most popular, with the "Supreme" & "Legend" fast gaining ground. The latter are aged for 12 years and blended with much older spirits. Beyond India, Old Monk is now widely exported - from Africa to the Middle East and now, good news for homesick Indians - a small volume of Old Monk Rum has finally made it to Australia! Described as a "Very Old Vatted" Rum, this is the pinnacle of the collection, presented in a special 'head' decanter. 42.8% Alc./Vol.

This rather quaint, unpretentious brand is a spirits icon in its homeland. Launched in 1954, it's garnered a massive following despite little to no advertising. Indeed, word of mouth and a loyal customer base has seen it maintain its title as one of the leading dark rums in the world. Beyond India, Old Monk is now widely exported - from Africa to the Middle East and now, good news for homesick Indians - a small volume has finally made it to Australia! New one litre format. 42.3% Alc./Vol.

Few people will be aware that as well as being home to the famous rum based medicinal bitters, Angostura, Venezuela makes a number of well-respected barrel-aged golden and dark Rums. Local producers say the combination of tropical humidity and cool winds that bathe Venezuela's sugar-cane fields helps to age the rum faster than in other countries. As José Mandry, president of the Venezuelan Alcohols Chamber that groups most of the country's rum makers says, 'Venezuela is a blessed land situated at the north of South America where the winds don't tear us up but gently rock us, and gently rock our rums.' The change in temperature from day to night stimulates interaction between the alcohol distilled from cane juice and the barrels, enhancing the taste.
The Pampero range of Rums are relatively new to the global rum market and have just arrived in Australia.
No tasting notes available.

 Click here to learn more about Rum

Few people will be aware that as well as being home to the famous rum based medicinal bitters, Angostura, Venezuela makes a number of well-respected barrel-aged golden and dark Rums. Local producers say the combination of tropical humidity and cool winds that bathe Venezuela's sugar-cane fields helps to age the rum faster than in other countries. As José Mandry, president of the Venezuelan Alcohols Chamber that groups most of the country's rum makers says, 'Venezuela is a blessed land situated at the north of South America where the winds don't tear us up but gently rock us, and gently rock our rums.' The change in temperature from day to night stimulates interaction between the alcohol distilled from cane juice and the barrels, enhancing the taste.
The Pampero range of Rums are relatively new to the global rum market and have just arrived in Australia.
No tasting notes available.

 Click here to learn more about Rum

Landing at a slightly higher ABV, the L'Or is named for its perfect gold colour derived from three years in French oak tuns. Brief aging presents the otherwise assertive, vegetal, grassy spirit in a soft fruity light. Like Pere Labat's other bottlings, it is made using fresh pressed sugar cane juice rather than molasses, distilled via a creole column still. 45% Alc./Vol.

Labat's Reserve Familiale is aged for a minimum of six years in 200L ex-bourbon casks offering drinkers a delicious blend of expressive agricole restrained by sweet oak. Distiller, Jean-Cedric Brot is careful not to overwhelm the rum's distinctive character, resulting in an easy-sipping alternative for those who find un-aged, high strength agricoles too assertive. Enjoy it straight or mix it up in a Ti' Punch. 42% Alc./Vol.

Pere Labat's unaged agricoles come in three variants with differing alcohol strengths, but with similar looking minimalistic labels. Some prefer the '40' because it has all the signature flavours of the Island Proof 59 without the spirit heat. Expect a classically clean and grassy agricole profile with a slightly sweet edge. 40% Alc./Vol.

Distillerie Poisson (est. c.1860) is the oldest operation of its kind on Marie-Galante and custodian of one of the most venerable stills in the Caribbean. Built in 1916, not much has changed in the last century, but in 2007, Guadeloupe native, Jean-Cedric Brot purchased the distillery and committed to reinvigorating the storied spirits that made it famous. He has named his brand after Père Labat (Father Labat), a multi-talented French Dominican missionary who introduced Charentaise distillation, the same method used to make Cognac. It made for a rum that was more "floral and round instead of sharp and burning". Today, four kinds of cane are used: red, white, blue, and gray. Some are grown on the estate, some are purchased from local growers. All are hand-cut and brought to the distillery by ox-drawn carts. 72 hour fermentations yield a vin de canne at 5% abv. Distillation takes place in one of two copper creole column stills which have eleven stripping plates and four rectifying/enriching plates. The spirit comes off the still between 69% and 71% abv. The Rhum blanc is placed in open top wooden foudres for 10-15 days and demineralized water is added to bring it down to proof.

From the small island of Marie-Galante, a part of Guadeloupe, about one hour boat-ride from the mainland. Here the sugar cane fields, distilleries and warehouses sit in a pristine environment, employing indigenous sugarcane varieties and distilling exclusively from fresh pressed cane juice.

Distillerie Poisson (est. c.1860) is the oldest operation of its kind on Marie-Galante and custodian of one of the most venerable stills in the Caribbean. Built in 1916, not much has changed in the last century, but in 2007, Guadeloupe native, Jean-Cedric Brot purchased the distillery and committed to reinvigorating the storied spirits that made it famous. He has named his brand after Père Labat (Father Labat), a multi-talented French Dominican missionary who introduced Charentaise distillation, the same method used to make Cognac. It made for a rum that was more "floral and round instead of sharp and burning". Today, four kinds of cane are used: red, white, blue, and gray. Some are grown on the estate, some are purchased from local growers. All are hand-cut and brought to the distillery by ox-drawn carts. 72 hour fermentations yield a vin de canne at 5% abv. Distillation takes place in one of two copper creole column stills which have eleven stripping plates and four rectifying/enriching plates. The spirit comes off the still between 69% and 71% abv. The Rhum blanc is placed in open top wooden foudres for 10-15 days and demineralized water is added to bring it down to proof. Pere Labat has several variants, but this edition is bottled at "Island Proof". Aside from being the ultimate choice for a Tiki Punch and a stunner in Daiquiris, it is considered by some as one of the best rhum agricoles in the world. The rums are bottled without chill filtration to maximise the raw fruitiness of the cane. 59% Alc./Vol.

The Pintail brand was originally established by Matthew Gloag and Sons in the 1930s and focussed on bottling dry sherries. After the trademark lapsed it was picked up by Keith Bonnington (Keeper of the Quaich and owner of The Whisky Cellars Independent Bottlers). He's now using it to market a range of hand picked spirits and wines. Whiskies are finished in rare (and often sweet) wine casks, but he has access to other categories too, such as this rum, composed of two barrels from a Single Origin Panamanian estate, matured for a full fourteen years in x-Bourbon casks. Bottled at 'overproof' strength for a full aroma, mouthfeel and flavour, vanilla, ginger biscuits, chocolate orange and charred oak are keynotes to look out for. 54% Alc./Vol.

A limited edition molasses-based pot-still rum from Beenleigh Artisan Distillers in Queensland. Aged for eleven years in Bourbon wood followed by twelve months in a Ferrand cognac cask, the rum received a final four months finishing in a Palo Cortado Sherry cask. One barrel only. Australian Exclusive. 45.2% Alc./Vol.

Notes from the producers... Nose: Fruity on pear, mandarin jam, grapefruit zest and dried apricot. Spicy notes of pepper, cloves, cinnamon, anis and pistachio with oxidative and vinous touches of the palo cortado. Palate : Well balanced between the rum, oak and the sherry on chocolate, almond, cherry, blueberry, banana, bitter orange and some elegant rose notes.

From both pot and column distilled rums, this new release is aged for 5 years in x-Bourbon casks followed with a finishing period in Pierre Ferrand cognac barrels.

Other reviews... 4 Stars - Highest recommendation - Paul Pacult, www.spiritsjournal.com

Other reviews... We've tried a 5 'Grande Réserve' that had been really too sweet, but that was ten years ago. Colour: light gold. Nose: a lot of burnt hay, or garden bonfire, that's not unpleasant at all. Whiffs of fresh-pressed cane juice too, even if this is not 'cane juice rum'. In short, a most pleasant caney nose, with notes of pistachio syrup in the background. Fine!  Mouth: things are getting tougher. Read 'sugary'. It may not be as offensive as it used to, but you still have the impression of having swallowed five sugar cubes at once or drunk a litre of Coca Zero/Light or equivalent. Finish: short and sugary. Sugarcane syrup and pineapple liqueur. Comments: do you think you could rather add stevia to your rums? What's good is that you could make a Ti punch or a Daiquiri without having to add any sugarcane syrup. This with hugs to all mixologists in the world. 65 points - whiskyfun.com

A combination of rums, some unaged, others aged 3 and 12 years, blended and bottled by the French Cognac house, Pierre Ferrand.

Tasting note: Clear with a pale straw / green blush. Light to moderate aromatics yield notes of unripe banana, green olive and peppercorn, becoming more subdued and waxy with aeration. Starts off light and easy in the mouth but crescendos enough by mid palate to gain a point in concentration. Almost a fine grappa-like profile with subtle fruity / unripe banana flavours leading into a mildly creamy, waxy, grassy finish. Concludes pleasantly spicy, crisp and precise. Not the driest on the market but one of the best. 41.2% Alc./Vol.

Alexandre Gabriel, proprietor of Cognac Ferrand, comments, “…Our desire was to develop a rum that shows character, elegance, complexity and a great finish – the ideal rum for cocktails … beginning with a 3-year aged Trinidad rum, carbon filtered to maintain its white colour and to remove the heavier tannins while preserving the aromatics developed and refined by aging. Un-aged rums from Barbados and Jamaica are blended, along with a 12 year old rum from Jamaica. The Jamaican rum is an expensive ingredient but key to the taste of the overall blend. Trinidad brings elegance and refinement, Barbados brings character and aromatics with fruit notes without being too heavy and Jamaican brings the funk, the touch that makes it a complete product.”

Other reviews... Look for sweet, candied citrus-peel aromas and flavors, enlivened with white pepper and fresh ginger. 94 points www.wineenthusiast.com