Habitation Velier 2013 Foursquare 2-Year

Toto je rum,kde som pri prvom dusku neveril,že pijem Foursquare. Naozaj drzák,mladý a krásne výrazný. Ovocie,malicko technický a na pozadí karamel. Úplne iný FSQ ako ostatné, veľmi sa podaril a baví ma

Is heavy, corpolent, very complex, long aftertaste, great flavour, on the palate, it's hot on spices....one of the best rum I've ever tasted!

Not as harsh as you would expect at 64° in alcohol. Great spicy taste. Complex body and smooth super long aftertaste

Ve vůni i v chutí netypický Foursquare, ostřejší, ovoce, koření

N- Fresh with cooling mints, good that it is not as harsh as anticipated from the hefty ABV at young age. Probably distilled with very slow pace on a tall stills. Plenty of ester extraction, waxy red apple skins with crisp citrus. Soft prunes and raisins.from the cask. Mellow and solid. (22/25)

P- Fragrant of milk chocolate, sour caramel with thick prune fruits. Mouth watering lemon/lime citrus zest. Layer of phenolic bitter vanilla added a welcoming dimensions to the palate. Smooth. (23/25)

F- Long, drift of dried fruits of cognac. Velvet coats of spiciness, light texture, may not carry lots of depth and loud with the high strength, but rather pleasant, juicy with plenty of briny fresh citrus zest. (22/25)

Balanced:- Ya, it does burns slightly, but with plenty of lifted citrus notes, and no sugar added..... (22/25)

Weighted Rate:- 89pt

— at The Rum Bar KL.

Le foursquare 2013 est le résultat d’une alliance entre Luca Gargano et Richard Seale. C’est un vrai « pure single rhum » avec une distillation en « pot still » puis un affinage de 2 ans dans des anciens fûts de cognac, tout ça dans la distillerie foursquare à la Barbade. A la sortie le rhum est embouteillé « brut de fut », c’est à dire sans distillation ni ajout de quoi que ce soit. Au nez je sens une odeur de cave en terre humide avec déjà le cognac qui montre sa présence. En bouche ce rhum est plutôt doux avec une puissance qui montre progressivement mais qui reste très agréable malgré ses 64°. Ce n’est pas un allume feu comme le sont beaucoup de rhum 2 ans d’âge. La langue est réchauffée mais reste grasse et huileuse, tout comme j’aime bien ;-) Le final est sur des notes de chocolat, tabac, amande. J’aurais juste aimé plus de longueur.
The 2013 foursquare is the result of an alliance between Luca Gargano and Richard Seale. It is a real "pure single rum" with a distillation in "pot still" and then a aging of 2 years in ex-cognac’s barrels, all that in the foursquare’s distillery in Barbados. This rum is bottled "brut de fut", that means straight from the cask, unchillfiltered, without any addition of anything. On the nose I smell wet soil cellar with already the cognac that shows its presence. In the mouth this rum is rather sweet with a power that shows gradually but remains very pleasant despite its 64 °. This is not “gasoline like” as are many 2 years old rums. The tongue is heated but remains greasy and oily, just what I like ;-) The final is on flavours of chocolate, tobacco, almond. I would have liked a longer aftertaste.

Even if this one is 64* this is not the most agressive one that I drank. It keeps the taste firm but not too much. Only slightly negative point is the fact that its aftertaste is not that long.

What a rum. Full of aroma, barrel proof 64%. The first sip makes you feel like you fell into the cask, being surrounded by more than a nosefull of dry fruits and roasted nuts. I also taste butter and caramel and a bit of oak in the aftertaste, but all well balanced. Of course it's strong, but still very mild. I used it in a Mai Tai with only high quality ingredients like Clement Orange shrubb and a Montebello 6 years, it was 'out of this world'!

Toujours en full proof.
Encore une réalisation de R SEALE sélectionné par L GARGANO.
Une réussite

Velier has another fine bottling here. Rum ester on the nose. Not as hot as I expected for the ABV. Naturally sweet - no sugar added. Rum flavor at the start, a really short mids (hard to pull in, an "umami" thing perhaps?), and then a "roasted" anise flavor on the finish, which had some length. I say "roasted" anise, as it's not as sharp as a typical anise flavor, this is more mellow and mature.