About
Long ageing brings soft oak, caramel, dried fruit, velvety texture. Pour-and-relax territory.
Fifteen years is a long time to leave rum in oak, and you can taste every one of them. The barrel gives up caramel and spice slowly. Dried fruit builds in behind. What comes out the other end is round rather than fiery, the edges worn smooth.
Treat it the way you would a good whisky. Pour it neat in a short glass and give it a few minutes before the first sip. A drop of water opens up the dried fruit. If you want it cold, one big cube melts slowest and dilutes least.
After dinner is its natural home. It fills the same chair as an old tawny and needs nothing alongside it.
Structure
Body
Sweetness
Oak
Flavour
Pairs with
Bottles in the same key
Picked on Stef's structure profile.
