Dieser Trinidad Rum wurde in Column Stills aus fermentierter Melasse destilliert. Der Rum reifte für mehr als 7 Jahre im tropischen Klima und dann fast 5 Jahre in Europa.

 

Appearance: burnished gold with glints of copper.

 

Nose: firm, refined. The slender initial nose is very delicately vanilla, fruity (orange), medicinal (camphor, ointment) and floral (violet, lavender). Also mineral once allowed to breathe (slate), it becomes spicy (cumin) as new fruits (melon, pippin apple) appear. Gradually, chocolate drops delicately and subtly fill the aromatic palette.

 

Palate: lively and elegant. A blend of vanilla and aromatic plants (sage, verbena), the attack is also nobly spicy (saffron, cardamom). With refreshing acidity, the mid-palate is characterized by pressed citrus fruit (orange, grapefruit). Gradually, the flavour palate is enveloped in a thin layer of liquorice. Orange blossom and paprika bring lots of zest to the end of the palate.

 

Overall: long, dynamic. Fine tannins from citrus fruit zest and heady florals (broom, iris, tuberose) breathe life into the start of the finish. Soon after, quince jelly and wild honey successfully smooth the rough edges. Having found the ideal balance of sweetness and acidity, the retronasal olfaction reveals lots of stone fruits (apricot, peach, Montmorency cherry). The very powdery empty glass sees vanilla give way to praline.