This rum, distilled at the famous Angostura distillery, was first kept in ex-bourbon casks before being finished in casks that had previously contained Oloroso Sherry. It is this finish that has given it its spicy notes.
Nico's tasting notes
The nose of this rum catches the nostrils with a sweet yet frank vegetal, like brambles or roses after the rain. The undergrowth and the forest are inhabited by damp wood, one feels a need to dry the rum. This is exactly what is going to happen with the wood becoming more and more toasted, releasing some vanilla aromas in the process. The charcoal dust is then tinged with coffee and zan.
The aeration has finished drying the wood which is definitely well toasted. It opens with vanilla, caramel, honey and tobacco, with some sweet nuts.
The palate is both dry and sweet, then there is a return of soaked wood. The nuts are pleasant, slightly fat and caramelised. The vanilla then evokes a less humid but tender and melted wood. There is a return of the power of the alcohol, with pungent spices that leave a dry and astringent impression.
The finish returns to nuts, tobacco, white wood and vanilla, with orange zest as a last-minute guest.