Wieder ein Rum-Sample mit ordentlich Ester.
Es überwiegen Butternoten und Lack. Auch vergorene Früchte, Holz, leicht Gewürz.
Ich tippe mal auf Jamaica / Hampden (DOK). Der SBS würde ganz gut ins Profil passen.
Nose:… is it rum or pure, wonderful dunder?? Rotten pineapples, bananas, jackfruits (I would also dare some young durians), bravely mixed with some buttery meat.
Palate: ooooooh, I just love it…those rotten fruits, all that hogo, is much more “controlled” and delicate on the palate, giving room to more subtle notes of spices (could be like ginger, vanilla and cloves). As time goes by, sweet pastry notes are slowly emerging…I personally sense some nougat and croissants.
To my surprise, it doesn’t seem to be particularly astringent.
Finish: on the sweeter side, with those pastries and a touch of fruit, although not particularly long.
As per the ABV, I’d say 55/57%.
My heart is screaming Jamaica, Long Pond (maybe not the highest ester mark, STCE?), although I also shoot a second guess (even if I haven’t tasted yet one of their rum), Fiji
EDIT: the more it gets oxygen, the less funky it seems…strange, if it is a long pond…