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Cuban – Notes of chocolate oranges, espresso beans, cedar wood, cigar leaves, calves’ leather, musty woodsheds and crème caramel. Australian Rum – Green apple, stem ginger and buttery biscuits. Dry spices linger on the finish, with a final hint of banana fritter.
Jamaican – Buttery and spicy, with vanilla alongside fresh tropical fruits, bolstered by ginger and cinnamon. Caribbean – Spiced molasses tart and crumbly shortbread. Pineapple lends juicy and slightly earthy elements. Cassia spiciness develops. One Of the oldest examples of Demerara Rum inn the world today, this was distilled in 1975 in the historic Port Mourant Double Wooden Vat still while it was housed at the now demolished Uitvlugt distillery in Guyana This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.
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Venezuelan – Lightly charred oak, brown sugar, caramel-coated dried fruits. A good core of drying spice give balance Doorly’s 5 year – 40% Scottish – Tart Sevilla orange and dark chocolate elegance combine with burnt sugar and treacle tart in this sweet offering. I appreciate that everyone's tastes are different, so this won't be for everyone. If unsure, perhaps try buying a 5cl bottle to test it first. This could be a new favourite. I'll carry on slowly drinking it and, should my opinion change over time, I'll be sure to update my review. I'm particularly looking forward to trying this with ginger ale or, even, ginger beer. Venezuelan ~ Rich and fruity with a buttery biscuit base, cinnamon, dried apricots, dates and Nutella. The predominant flavour, however, is of really good sweet pipe tobacco. Stunning.
Bajan – Ripe peaches, as well as touches of shredded coconut and green banana. More vanilla is present underneath with a faint hint of returning peppercorn.
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English –layers of rich caramel notes and a contrasting touch of salinity, making for a satisfying sip. Mexican – Less fruit sweetness than the nose (though orchard fruits to persist subtly). More focus on cooking spices and runny caramel, as well as continued rhum agricole grassy notes. The British navy’s love of the rum from Guyana is well documented. This single cask bottling of rum was distilled in the Port Mourant still which has a history almost as long as the Royal Navy ration, and for me truly represents the “Heart of the tot”– Oliver Chilton (Head Blender)
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