Nose: Toffee oak, soft vanilla and brown sugar lead among touches of salinity, sweet red chilli heat and hot tyres. Gingerbread adds a little aromatic spice among plenty of grilled tropical fruit and raw honey before ground black pepper and vegetal, almost Mezcal-esque notes develop way below.
Palate: Through melting butter, creamy banana pie, a little salted caramel and plenty more heaps of exotic fruit comes rich baking spice, wasabi and just a touch of oak char.
Finish: A long and confident finish. Thick caramel, dry nutmeg spice and some engine oil.
Overall: All kinds of brilliant and bizarre, it’s a Captain Beefheart of a rum.