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Project #173 Bakewell Tart Rum 50cl
Project #173 Bakewell Tart Rum
The Project #173 gang has been getting into baking! For some unknown reason, this inspired them to relocate the #173 lab to a marquee on the grounds of a stately home, where they battled it out for 10 whole weeks, hurling cake and rum around like chimpanzees at a tea party. That guy from The Mighty Boosh even swung by to say hello at one point... Finally, the team has crowned its winning bake, and rumified it!
Allow us to present Project #173 Bakewell Tart Rum. Built upon a base of tasty Caribbean rum, naturally flavoured, it's packed to the brim with sweet layers of almondy frangipane and hints of glacé cherries, and even boasts the buttery, biscuity pastry notes of the quintessential British bake. A decadent treat for sweet-toothed rum lovers, this is Bakewell Tart in rum form.
Tasting Note by The Chaps at Master of Malt
Nose
Big, bold layers of almond, with sweet, toasty marzipan, blanched nuts, and amaretti, with rich caramel, butterscotch, and buttery pastry joining in time.
Palate
Superbly sweet, just like a Bakewell Tart! There's gooey notes of frangipane and the insides of almond croissants, macaroons, and amaretto. There are clever toasty pastry notes too, buttery, but with slightly crispy edges just like a good home-baked tart.
Finish
A touch of praline, sweet biscuits, and plenty more of that gooey almond, combined with glacé cherries, toffee, and hints of Rich Tea biscuits.
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