Virgin Gorda is a blend of 3 molasses rums, all in the English tradition, from 3 different islands: Barbados, Trinidad & Tobago and Jamaica.
These rums are aged for an average of 7 years in bourbon casks before being blended. No additives have been added (no caramel, no flavoring).
Trinidad provides freshness and vanilla notes. Jamaican rum adds body. Finally, Barbados rum provides woodiness (it's the oldest of the 3 rums in the blend, aged for 8 years).
Nico's tasting notes
Summary: exotic fruits - vanilla - toasted wood - red fruits - spices - sweet
The nose opens with a light solvent typical of traditional English rums. Slowly, it continues to open up to exotic fruits ripening under the nose. The profile is fresh and light, with a hint of herbs and vegetation in the form of a green banana, linking to the fruit character that continues to ripen as the rum airs.
After a good aeration, the exotic fruits come into their own. They land on a mellow carpet of almond, yeast and tea. Crushed red fruit adds vivacity and acidity. Vanilla brings balance, its roundness counterbalancing the slight acidity of the fruit. Orange zest wraps everything up with a gourmand touch.
On the palate, the thick, ripe banana immediately gives the rum a savory edge. Other exotic fruits come to the fore, contained by a woody/vanilla pairing. The palate sensation becomes spicier on the mid-palate, opening the way to sweet vanilla caramel.
The finish is sweet too, like cane sugar syrup. The fruit is light and the vanilla sticks to the lips for a long time.
