Naga Java Reserve is first and foremost a return to our roots, since the sugar cane comes from Asia, and in particular from the island of Java, where this rum is made.
Naga is an aged rum produced by a special fermentation process using red Javanese malted rice yeast.
The distillation is carried out at 52% in an Indonesian “old pot stills” (the rum which comes out of it at 65° strength) and at 48% in a column still (the light rum which comes out at 65° strength). him 92°).
The blend is first aged in barrels of Jati, a tropical Indonesian wood, then in bourbon barrels, for a total of 7 years.
Nico's tasting notes
Summary: molasses - roasting - coffee - caramel - vanilla-.
The nose is initially marked by notes of baked, caramelized sugar. This burnt aspect leads to a dark, thick, licorice-like molasses. Despite a few hints of vanilla, it's this black licorice that really grabs you, along with dark coffee grounds and very roasted, even toasted nuts.
Aeration softens the direction taken by this rum. Its rather simple profile veers between vanilla and caramelized sugar, and coffee becomes hazelnut or café au lait. The toasted wood is coated in caramel, so all the darker notes of the first nose gradually round out.
The palate is soft, sweet and thick, with consistently simple flavors of caramel and vanilla. The roastiness grips for a brief moment, but the caramel returns immediately, like a slightly cooked honey. The woodiness is damp, almost reminiscent of paper, even wet cardboard. The spices are light, grazing the tongue, and a little cereal gives the impression of soft bread.
The finish is fairly discreet, without heaviness, with a smoky/grilled edge at the very end.
