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This American rum is made in Massachusetts with molasses from Guatemala. It’s distilled in column stills and aged more than 2 years in alligator charred virgin American barriques.
Its intense nose is reminiscent of a bourbon whiskey with oak, dust, leather, then hot spices, paprika, and lastly a sweet scent of cinnamon cookies.
Warm and dry sip, mineral, quite spicy, ginger, balsamic honey, then oak with vanilla, tobacco, and cookies.
The finish is sweet and toasted at the same time, pancakes, maple syrup, cinnamon.
It’s a young but interesting rum that moves between intensely spiced scents and sweeter and mellower ones.
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