This Bristol Cuban Rum was column distilled by Sancti Spiritus in 2003, then bottled in England in 2016. Most of the 13 years of ageing took place in burnt oak casks, with a final stage in Sherry casks.
Nico's tasting notes
In brief: woody - oxidized - nutty - coffee - prune - sweet - molasses - caramel
The nose opens with woody, oxidative notes typical of Sherry. Nuts lean strongly towards walnuts and the woodiness is strongly toasted, well blackened. The Sherry has left its mark on this rum, which expresses itself in the background in a rather simple form. However, the sweetness is not lacking: the prune is plump and the caramel and pecan notes are enhanced by a hint of copper.
With a little aeration and a further passage of wood and oxidation notes, the rum melts into a soy sauce mingled with damp wood, caramel and molasses. The walnut tightens the profile a little, turning the page to a gripping, candied olive. The caramel is well done but not burnt, more a caramelization of meat juices. The sherry then takes complete control, inhabiting the spice, black coffee and licorice notes that follow.
The palate is full-bodied. Softly textured, it brings out flavors of caramel, nuts, toffee, coffee, molasses, then dry toastiness. The whole is quite sweet and above all caramelized, the soy sauce taking us back to that rather singular molten wood. Spicy dark chocolate adds spice to the tasting before the brandy prune presents itself in a rather elegant way.
The finish is hooked by the barrel burn, which brings out notes of coffee and molasses.
"If you want a good example of what a sherry cask finish brings, this rum is for you..."
Albano Leka
Great bottle. I have ordered a second