A rather rich rum here from the Seychelles, produced by Takamaka. It's made with a blend of pot and column still molasses rums, which are soaked with French oak, and then pressed with the fines of more French oak as well as ex-bourbon wood. Finally, they let the rum rest in French ex-cane rum casks for 60 days before bottling it up. A great after-dinner expression, we reckon.
Vanilla, coffee beans, ripe tropical fruit, spiced oak.
perfect after after a big meal, even better with a good cigar in your hands.
