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Jamaica produces the pot-stilled beasts of the rum world, which are huge on character, and the influence is evident here. Don’t expect a subtle Spey dram as we’ve come to know from Benriach; this is a flavour packed powerhouse.
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Vanilla custard with poached pears and sweet tinned pineapple. Crème brûlée caramelised sugars with a tiny sprinkle of cinnamon and nutmeg spice.
Caramelised demerara sugars with a tropical fruit salad of ripe pineapples, apricots and mango. Progresses into ginger warmth and floral honey sweetness. A small drop of water opens up this whisky to allow the full spectrum of flavours.
Medium to long with fruity characteristics turning into dry, earthy spice. Liquorice root, black pepper and sawdust.