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Top rum in the Sangsom’s range, it comes from molasses of local sugarcane and it’s a blend of 7-to-12-year-old spirits then matured in heavily toasted casks and lulled by tropical temperatures.
The nose is rich with ripe exotic fruit like plantain, mango, and starfruit. There’s a bit of salty brine with aeration, along with greasier notes of coconut oil, sugarcane syrup, and young wood spices like vanilla, cinnamon, and nutmeg.
On the palate is crisp: plantain, almond, citrus essential oil, cloves, green pepper, and edible flowers.
A bitter note prolongs the finish with more spices covered with molasses and a fresh mineral hint.
It’s a surprising rum boasting an intriguing flavor profile.
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