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New England used to be rather renowned for its rum, with rum from Medford being well regarded to the point of it becoming somewhat of a "thing". Though this was a long time ago, GrandTen Distilling in Boston are honouring the New England tradition with their own Medford Rum. They make it in small batches using blackstrap molasses in their copper pot still, with the spirit then maturing in charred American white oak barrels.
Nose: Hot, sticky Demrara sugar, vanilla pods and subtle grassy notes.
Palate: Syrupy and rich. More dark sugar and vanilla. Plenty of oak character.
Finish: Warming and sweet with vanilla.
Overall: Leans more on the side of "sweet" than "spiced", and does it very well.
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