Rum Sixty Six is a traditional rum from family firm RL Seale, produced at the Foursquare distillery on the island of Barbados.
Using molasses enriched by the terroir of this small island nation, the rum is distilled in small batches in Coffey stills and column stills, then aged for 12 years in small American oak barrels.
The tropical climatic conditions of the West Indies make it possible to match the maturation of European eaux-de-vie, which are several times their age.
Rum Sixty Six was named in honor of Barbados' year of independence, 1966.
Nico's tasting notes
Summary: tangy - woody - coconut - sweet then full-bodied - hint of metallic
The nose first surprises with aromas of slightly acidic, sweet nuts. The woodiness is young, fresh and white, almost reminiscent of fresh sawdust. This woodiness then becomes more candied, with a hint of orange liqueur. Coconut takes its turn, toasted on the edges but with a soft, milky flesh. The woodiness is lightly toasted at times, but the whole is sweet and vanilla-like, still with a tangy edge and ripe red fruit.
As the rum is aired out a little more, the woodiness becomes more toasty and even nicely burnt. This brings out a hint of vanilla, but the nose remains powerful, fine and sharp, precise. The soft, sweet sensation persists, as does the coconut. This brings to mind Raffaelo chocolates. The nuts are still fresh and moist, having just been picked and carried off a bit of the forest.
The palate is soft and fluid, with a trio of caramel, molasses and lightly salted nuts. The palate confirms this tangy, flattering impression, although roasted spices, wood and dried, roasted nuts launch a more decisive assault. A hint of metal/engine grease and very toasty wood support this fuller-bodied tendency.
On the finish, the metallic, oily touch prolongs the pleasure, seeming to carry the coconut aromas like a solvent.
"This Sixty Six shows a side of Foursquare rums that we don't know much about, with acidulous then unexpected "industrial" notes..."
