The third batch of rum from the Diamond Distillery in Guyana, produced using the Port Mourant still. Why is it called the Port Mourant still? Because it came from the Port Mourant Distillery (after residing at the Uitvlugt Distillery). If you were expecting a tale of Highlander-style competition between distilleries to claim wooden stills with a crash of lightening in the background, we're sorry to disappoint. However, this rum certainly won't disappoint!
Batch 3 is a release of 946 bottles.
Grassy initially and then the funky flavours come: overripe bananas, balsamic, and sun-baked earth.
Quite light body, dry and crisp with hot peppery notes. A lingering banana and boiled sweet fruitiness underpinning it all.
Toffee with lingering vegetal notes.
Funky but elegant too.
