Description
This peated dark rum was made using the Solera method of cask ageing, first in heavily charred Cabernet Sauvignon casks, followed by ex-Bourbon firkins, then PX Sherry Casks, and finally a single Peated Irish Whiskey cask for 6 months. The result is a viscous, well-balanced, spicy, heavy, and molasses-led flavor that acknowledges its raw ingredients and cask ageing method.
Sooty smoke note in the background with hard lime travel sweets to the fore, followed by lemon, to treacle, to lemons and back again. A healthy dose of coconut shavings before the finish, the oily fresh kind, not the dry kind.
