Thanks so much for submitting a report. It has been emailed to the Rum Captain and will be actioned shortly.
Recommendable to most
I cite this as a custom rum due to the fact the barrels are charred and cast into the ocean for a day before filling with sugar based rum. This rum appears a bit cloudy, since it is unfiltered, but the aroma is pleasant with a bit of ocean breeze scent due to the salt (I believe).
Interesting first taste. My first taste was of a rum that has definitely soaked up the wood char (Woodsy) flavor and the saltiness of the ocean. Nice taste, different, but since I wanted to try this rum for awhile, I was not disappointed. The aftertaste, is of a young, vanilla, sugar based rum that hasn’t quite grown up yet (aged). I do wish it was an older batch.
I liked this rum straight. And, I’ll sip it slowly and not in one night. Go buy a bottle. Next try is their 105 Simonton when I can get my hands on one.
Allegedly, the liquid is stored in barrels that have sat in waters off Key West (I was told in the harbor by the salesperson, but that seems a bit unsanitary), so there is a faint briny flavor to this buttery, slightly sweet aged rum. Not briny in the agricole or charanda style spirits, but salty… anyhow, it makes for an interesting experience, although it is quite expensive for the style and quality. Also, this is marketed as a chef’s rum, and as such it would make a fine post-meal appearance with fresh local seafood.
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