This traditional molasses rum was distilled in 2014 in Pot Stills at a small distillery in Fiji. After aging for over 2 years on site, then just over a year in Europe, it was bottled in 2018.
Nico's tasting notes
With its full-bodied nose, this is a powerful expression of the Fiji style. One is reminded, of course, of Jamaica, a traditional cousin, but also of Guyana and its Port Mourant still. Exotic, overripe fruit comes to the fore on a massive scale, with some raisins and a hint of copper in the background. The woodiness, too, seems very heavy, with nuts mired in burnt caramel.
As the rum passes over the rim of the glass, its fruity, very ripe side takes on more and more depth. It swells and thickens, moving away from the acidity of fermenting fruit towards something very candied and gourmand. Out of nowhere, the sweet almond makes a grand entrance, reminiscent of the Cleopatra glue of our childhood. The now-rested rum curls up into a heavy resin or cherry pit, for a cozy, comfortable sensation.
The palate is powerful and concentrated, but not at all fiery. Ripe, exotic fruit immediately floods the palate. But they're not the only ones, as other, more "continental" fruits have taken advantage of the trip. These are stone fruits such as plums, sometimes candied and tasting like prunes. The atmosphere remains elegant, with fruit from good families, not too wild.
The finish concludes on a note of copper and bitter chocolate, and is long and fluid.
"Despite its slightly wild and adventurous nose, this Fijian turns out to be a gentleman (adventurer) on the palate..."
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