The spirit inside this bottle has seen two very different kinds of shores. It started life as a sugar cane distilled rum in Panama in American bourbon casks, before leaving the heart of Central America to head to the west coast of Ireland where it was finished for a minimum of six months in rich peated whiskey casks. Panamanians enjoy rum with coconut water, ice, and a wedge or two of lime. We highly recommend it.
Tasting Note by The Chaps at Master of Malt
Sweet flavours of vanilla, treacle, and banana are underpinned by subtle hints of smoke, dark chocolate, and oily toasted nuts.