The gang of flavour fanatics behind the Project #173 rum range strikes again, and this time, they've been having fun with hibiscus! The core of quality rum is treated to an infusion with natural flavours, resulting in an intriguingly fruity, warming, and herbaceous expression. Whether you're mixing some long, ice-filled refreshments, or brewing up something warm for a winter's eve, we can see this working rather well indeed.
Pink lady apples and nashi pear, backed up by floral notes of aloe vera and cherry blossom. Sweet, fruity suggestions of Percy Pigs and rooibos tea arrive in time.
Silky sweet, viscous rum cushions dark berries and distant menthol, reminiscent of fruity cough drops. More sweetshop favourites arrive in the form of kola cubes, pineapple cubes, and warm Ribena.
The berry tang sweetness continues, with that menthol warmth resting at the core, tutti fruitti sweeties, a touch of pepper, and more chewy toffee.
