This rum was distilled in the Port Mourant wooden still in 1999. This still is one of the oldest in the world, dating back to 1732. The Port Mourant distillery has since been closed, but the still has been transferred to the Diamond distillery.
The rum was then bottled in 2015, in Bristol, England, after 16 years of aging in bourbon barrels, much of it in the cooler latitudes of England (hence its very light color for a rum that's 16 years old).
Nico's tasting notes
The nose of this rum is fairly typical of its still: very ripe, almost fermenting exotic fruits, a little stone, a touch of copper and marzipan. However, it could be described as a measured, relatively light Port Mourant, allowing us to explore other territories, such as this barely-picked banana. The spices are light and delicate, with a hint of smokiness, so the profile is rather clear and freshly fruity.
Aeration brings out something wilder. Fruit is more closely linked to copper and oxidation. Quince rubs shoulders with rustic apple in a more radical, sharper register, which even goes as far as a salty olive brine.
The entry into the mouth is smooth and fluid. The very ripe exotic fruits are full-bodied, not fermented but refined. The spices are slightly tingling, highly aromatic and reminiscent of curry, nutmeg or clove. The almond passes through a greasy, powdery balm, then the rum falls back on a little metallic tip.
The finish builds on this metallic aspect, then concentrates on molasses, soy sauce, dried and smoked fruits.
"A well-balanced Port Mourant with a complex and complete profile..."
Whisky Lodge tasting notes (*)
On the nose, the rum is powerful, invasive, structured and precise, with notes of rancio, vermouth, oxidation, cigar box, leather, fern, broom and cocoa.
Balanced and unctuous on the palate. There's an astonishing contrast between the nose and the palate. On the palate, the underlying vinosity of ruby port, Madagascar vanilla, coconut, quince, grape, muscat, citron and kirsh.
The finish is tannic, with a slight astringency.
(*) Whisky Lodge is an excellent Lyonnais cellarman who imports the Bristol brand, and who gives us his tasting notes here.
