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Today we talk about a rum that recently came on the market. Produced with triple distillation by Frank Ward, master distiller, at the Mount Gay distillery, it has been aged for ten years in a tropical environment, therefore with a much higher evaporation than in cooler climates.
despite the high gradation, the intensity is not excessive. Many fruity notes, green apple and yellow pear, which then moves on to tropical fruits, pineapple and banana. Different spices, cinnamon and white pepper, before concluding with hints of caramel, brown sugar, vanilla and strawberry jam.
growing in intensity. Spicy black pepper notes are mixed with sugar. The balance between spice, bitter notes and the sweetness of the fruity part is quite outstanding. Still tropical fruits, apple and strawberry, but also candied fruits and caramel. It remains monolithic without great complexity.
on average long and intense. It unleashes green tea, black pepper, candied fruits, caramel and brown sugar.
This rum main advantage is the balance found on the nose and palate. Complexity and persistency on the palate are rather contained, minor flaws in a n otherwise excellent product.
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