This traditional Fijian rum comes from South Pacific Distillery, where it was distilled in 2009, partly in columns and partly in iron stills.
The rum was first aged for 7 years on site, in bourbon barrels, then after transfer to the Ferrand cognac house cellars, it was decanted into cognac barrels and aged for a further 2 years.
Nico's tasting notes
The nose is unmistakably English, fruity and full-bodied. There are two sides to this nose, depending on whether you decide to go for overripe exotic fruits or a vegetal, medicinal side, with resin and camphor. In both cases, the whole is candied and comfortable, the rum knows how to coat us and has enough intensity to captivate us for a good while.
Aeration shifts the rum's nose to a more vegetal side, a sort of spicy golden straw, followed by fresh almonds and cherry pits. Then a pastry-like register takes over, between almond cream, cherries in brandy and thorn liqueur. It's almost a Worthy Park profile, without the banana, with a Port Mourant inspiration.
Expressive on the palate, this is one hell of a seductive rum that wastes no time. The fruit is on display, but once again it seems that the vegetal reigns supreme. From pine to rosemary, resin to cherry stem, it details a refreshing, sweet, gourmet molasses brandy. The pastry side is more subdued, with cherry pits taking precedence over marzipan, reminding us more of a gourmet herbal liqueur.
The finish is long, with a hint of copper and ripe pineapple.
"What if it was Fiji that best represented the full-bodied, fruity English style...?"
