An intriguing rum here from the Takamaka range, produced in the Seychelles. It's a blend of pot and column distillates, which has not been aged, but it has been pressed with the fines of oak wood from ex-bourbon casks, imparting a delicate hint of vanilla, peppery spices, and honey to the vibrant rum.
Tasting Note by The Chaps at Master of Malt
Bright hints of sugar cane and zesty fruit, dotted with pepper, cinnamon, and vanilla pod.