Bristol Haiti 2004 was distilled in pot stills at the great Haitian distillery Barbancourt. The rum was then imported to Bristol, England, to age in a cool, damp cellar in American oak casks that had contained Scotch whisky. It was bottled in 2015, after 11 years of aging.
Nico's tasting notes
On the nose, a little confection of milk and exotic fruit slips past the nostrils like a silk ribbon. It leaves in its wake a pinch of spice, followed by fuller-bodied, riper fruits and a hint of crushed red berries.
Aeration reveals a light lemon syrup, set off by ginger and herbs, for a balance that vacillates between roundness and freshness.
The palate develops a deep, funky quality that you wouldn't have guessed at first glance. Despite its smooth texture (only slightly countered by a spicy attack), you can sense that this rum is the product of intense fermentation. Flavors of leather, very ripe exotic fruit and olive in brine are unmistakable.
The finish is slightly coppery, also resinous, and returns to candied and smoky fruits.
"The most Jamaican of Barbancourt rums...!"
Whisky Lodge tasting notes (*)
On the nose, Bristol Haïti 2004 is dusty and vinous, with an earthy, woody aroma.
On the palate, it has the vinosity of an old Jura wine and develops aromas of ripe fruit and rancio, evolving towards melon and ginger after a few moments on the palate.
"Very original, volcanic like its terroir of origin!"
(*) Whisky Lodge is an excellent Lyonnais cellarman who imports the Bristol brand, and who gives us his tasting notes here.
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