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Produced in the column still of Guyana's Diamond Distillery back in 1998, this splendid single cask rum spent the next 23 years maturing in a single cask. Finally, the folks at indie bottler Hunter Laing deemed it good and ready for bottling, and decided to crack open the cask! A total of 212 bottles were released, at a natural cask strength of 48.5% ABV.
Sticky, caramelised bananas and grilled pineapple, burnt brown sugar with rich, leathery oak char, and deep, earthen spice.
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