To create this Boucan d'enfer rum with its smoky notes, Guillaume Ferroni placed his favorite blend, the 18-month amber, in a barrel of peated Islay whisky. This "finish" lasted 12 months before bottling.
Nico's tasting notes
The first nose lifts us like a gust of wind, heading straight for Scotland. A peat fire gives off a distinctive smoke and coats a rum with whisky accents. The two spirits meet on the fruit front. On the one hand, there are pears and peaches, and on the other, sweeter mangoes and melons. The cereals are coated in molasses, and the profile gradually softens and becomes more "rum-like", despite some hints of smoked meat.
Time and aeration considerably soften a nose that rounds out on vanilla and stewed, even jammy fruit. The smoky, iodized notes are still very much present, but they take on hints of pepper, bringing us closer to a rustic, well-fermented rhum agricole with notes of bagasse.
In the very first moments, the palate is very greedy, with flavors rushing and jostling in the opening. Fruit overtakes vanilla in this luminous little torrent, before the smoky, peaty woodiness puts everyone in agreement. The mid-palate is thus occupied by a sweet, savory, smoky indulgence, with ripe exotic fruit as a bonus. The rum then moves on to more powerful, iodized and deep notes of molasses fermentation and olive.
The finish is sweet and chocolaty, leaving a greasy sensation on the lips and a memory of rustic, highly fermented rhum agricole.
"Guillaume Ferroni has taken pleasure in this rum, which is bursting with flavors, each more generous than the last...".
