Jamaican rums can be at once endlessly rewarding in their complexity but a challenge to grapple with, so blending in Barbados and Demerara rums allows each of the distinct aromas to shine while focusing the profile around the berry fruit and peppery spice shared by all of these styles. Patience and a splash of water reward the drinker with boundless entertainment: innumerable tropical fruits, maritime minerals and heady florals.
The esters are so concentrated and varied that the aroma presents first with the unmistakable monolithic smell of funky Jamaican rum. Slowly, the Barbados and Demerara rums drive a wedge into the funk and focus the profile first around berries and flowers. There’s a fatty element at times reminiscent of tahini or browned butter. A kiss of wood spice, sauna and nutmeg is present.
The alcohol keeps the sweetness in check, the tannins are modest and sandy. The flavors mirror the nose: Blackberry, rosehip, nutmeg, tahini. The mineral side really shines and gives a maritime feel: crushed oyster shell, kelp, fried clams, dry vermouth.
The tropical fruits pop, with lime zest, lychee, navel orange, and pineapple. Some soft resinous touches of mastic and pine pitch. A hint of savory enoki mushroom and sweet crab meat.
With a splash of spring water: The nose’s complexity extends: saffron, sumac, tomato, wintergreen. The palate becomes rich and sweet, tasting of nougat, honeydew melon, and green grape. The finish explodes with spices, fresh ginger, salmiak, juniper and hibiscus.
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