Planteray Rum 2016 Jamaica Hot Sauce is a Jamaican molasses rum.
This single cask was pot still distilled in 2016 at Hampden , then aged for 7 years in ex-bourbon barrels in a tropical climate. This was followed by a continental maturation of 2 months in ex-Cognac Ferrand casks, then 1 year and 5 months in casks that previously held chili sauce .
The molasses used underwent a long fermentation of 1 to 2 weeks. Combined with pot still distillation, this type of fermentation yields an ester content of 338 g/hL AA and 527 g/hL AA of volatile compounds. These high levels guarantee a pronounced aromatic profile.
Jérémie's tasting notes
On the nose:
An expressive bouquet dominated by notes of banana, pineapple and vanilla, supported by sweet spices such as clove and cinnamon.
In the mouth:
The attack is direct and slightly spicy. It quickly reveals aromas of sugarcane, accompanied by exotic fruits, predominantly pineapple, and spices. The whole is enveloped by a sweetness of vanilla honey and a light woodiness. The chili pepper gradually asserts itself, filling the palate with a persistent warmth. Beneath this intensity, the cooked sugarcane and woody notes remain distinct and clearly present.
The final:
Initially focused on spices and chili, it evolves over time towards a fruitier expression. The fruit, subtle in the background, remains perceptible and prolongs the tasting experience.
