What Bumbu doesn’t tell us is what spices are used to flavor the rum. Only this is known: “Using the same all-natural native spices and no artificial colors or flavors, our rum is an authentic revival of this piece of Caribbean history, distilled in small batches and blended by hand.”

But if you’re expecting another fistful of cloves and cinnamon, think again. Here’s how Bumbu actually comes across. As spiced rums go, it’s one of the most unique expressions I’ve ever encountered — decidedly light on the “spice” notes, which results in a softer, more thoughtful rendition of the classic spirit. Ultimately, it feels like it is built to drink more like a dessert, and less like a rough-and-tumble pirate grog. Without those harsh notes of dried spices, Bumbu lets a more natural, sweeter, fruitier, and elegant spirit to emerge. Who knew?

Spiced rum tends to follow a pretty well-worn path. But Bumbu is something quite different, and well worth exploring. When I poured the rum in the glass the aroma reminded me of Bananas Foster: Banana, lush vanilla, cinnamon and brown sugar with just a hint of char. It’s overly sweet. Sure many dark rums, especially spiced rums, are sweetened a little to accent their complex flavours, but this is well beyond any regular rum sweetening. It’s better qualified as a liqueur.

The nose is immediately unusual, with overtones of banana, caramel sauce, vanilla, and almonds — all the makings of a lovely banana split. That banana is particularly present on the palate, where it finds a complement in chocolate, more almond, some light coconut milk notes, and lengthy, lingering, creamy vanilla with just a touch of cinnamon and nutmeg on it. Mr. Paul Senft, a contributing writer for "Got Rum?" magazine and Rum Reviewer for the Angel's Share section of the magazine, takes us on his recent journey to the Dominican Republic and Haiti, an invitation by the West Indies Rum and Spirits Producers’ Association (WIRSPA).