There was a time, when bottlers of Scotch Whisky just happened to have some of the best rums the world has ever seen lying in their warehouses, without really knowing what’s in their barrels. I am quite sure this was one such barrel.
Nose: Also rather reluctant at first but then exceedingly heavy with wood, molasses, fresh soil, the smell of iron and muscovado sugar. Eventually the rum opens up but instead of getting additional flavours, the ones we’ve already head simply intensify. Then some herbs, dried tomatoes, plums and all in all, very umami-like scents.
Palate: A really good, very sweet old school Port Mourant, that kinda sets us back into the 1970s. It has everything you need, and even provides a fun, fruity touch. It starts with licorice, molasses, burnt sugar, wood, coffee and anise and demonstrates flashes of overripe mango and papaya here and there.
The mouthfeel is fine but it kinda makes you think that some water has probably been added to the rum. What really strucks me is this combination of the sweet, almost sugary notes and the old school Port Mourant profile. I think that’s just great! Now the plums again and, similar to the Samaroli, something close to rich olive oil.
Finish: Medium long and relatively sweet with Demerara sugar, wood, plums and and Mediterranean herbs.
