Joshua Singh and Milhade are striking a chord at the end of the year with this special Skeldon bottling for France. It's a single cask that yielded 213 bottles. Naturally bottled brut de fût to preserve all its character, it is 48.4% proof.
The arrival of a new Skeldon is always a cause for celebration for lovers of Guyana rums. Closed since 1960, the now legendary distillery remains steeped in mystery. This SBS Guyana Skeldon was distilled in 1997 at the Uitvlugt distillery and bears the SWR (Skeldon William Ross) mark.
Nico's tasting notes
The nose immediately takes us to the heart of the oak barrel, where the atmosphere is roasted, toasted and toasted, but also generously gourmand. We're inevitably reminded of maple syrup, or of a caramel that's still cooking and turning dark, into which we're about to roll some nuts.
With aeration, the roast becomes more pronounced, leading to notes of coffee, dark molasses and heavily charred wood. Nuts carry oxidative accents, as in a Jerez or Port wine, which also lead to a dark compote of prunes and other stone fruits.
On the palate, the rum is surprisingly light in structure. It's definitely carried by the strongly toasted oak, which clings to the taste buds at all costs with notes of ash, black coffee, charcoal and roasted nuts. Bitter cocoa finishes by tightening the taste buds, while paving the way for some sweet spices.
The finish is dry, but develops a little vanilla roundness in the length.
"Here's a rum as black as coal, dry as tight coffee..."
On video
This rum is part of the SBS 2021 tasting pack which we tasted live with Charlotte Milhade, importer of SBS rums in France, and Joshua Singh, the brand's selector and creator. The replay is available on our Youtube channel:
Phil Gringo
Rum with very dark 🌪 and above all very intense flavors. Nico described it perfectly. On the other hand for the value for money, not being used to tasting rums at this price, I gave it the 5 stars for its organoleptic qualities but for the € I don't know.
Ps: the tasting cl took me more than 40 minutes because it sticks to the taste buds 😛 and the finish is endless.
Julien Gouelibo
Top as usual