1 Jul 2004
Distilled in 2004 at Diamond Distillery in Guyana from molasses using traditional methods, this rum matured for 18 years across tropical and continental conditions before being bottled from a single cask at natural cask strength. Only 225 bottles exist.
Deep molasses, burnt sugar, and dark raisins, with polished wood, leather, and a touch of anise.
Black treacle, liquorice root, stewed prunes, and espresso, layered with cinnamon and charred oak.
Bitter chocolate, tobacco leaf, and lingering spice.
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