They completely ignore the nuances of the liquor, shunting black straps and agricoles to the side.
Hiding their soleras and refusing to stock even a single, single-estate rum.
This is the abysmal state of affairs that rum drinkers must face.
via spiritsoffrance.com.au
It starts off sharp, with brine and kelp wafting off it like a marina.
Its spicy vanilla on the tongue, which will incite a little tingle.
Certainly intended for sipping all on its own, any mixer or chaser tends to detract from the experience.
Cocoa and tobacco shine through, which is what infuses this rum with all things Cuban.
They would get a ration known as a tot.
Using bare-bones distillation, this was spicy and tough, a real drinkers rum.
Black tots today are hard to come by, being among the rarest of the breed.
The single cask build makes it feel like more of an Islay whisky than an island rum.
Its a fruit celebration with sweetness filtered into the background for a feel that is intoxicatingly organic.
Finding it is a challenge, and costs vary immensely.
