Distilled using direct fire heated column stills, originally from Glasgow, this small batch Caribbean rum has been handcrafted on the island of Grenada in the West Indies. It has been 100% tropically-aged, initially in used Bourbon barrels, and a secondary aging in Pedro Ximénez sherry casks for six months. It has had no sugars, colours, or flavours added to it.
Tasting Note by The Chaps at Master of Malt
Expect tropical spice with lots of exotic fruits, treacle, honey and raisin culminating in a soft lingering vanilla and nutmeg finish.