Foursquare Owner Richard Seale Interview (Podcast)
Published by Foursquare ago
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Posted
almost 3 years ago
Outstanding aroma. Nose perfect. Its a high class sipper. Hard to get a bottle. Must have.
Molasses, vanilla, fruity nose. Spicy, complex, slightly dry palate. Long finish and not having that woody/bitter taste I was anticipating for being in a barrel for 16 years. Need to look for another bottle because I will miss this one dearly when it is gone.
Nice pour!
Aroma: Acetone, Caramelized Orange, Black Walnut, Almond, Black Currant, Butterscotch, Chocolate covered strawberries, Dried Apricots, Mint, and Candy floss.β
Palate: Layered, rich, and complex. Notes of dark chocolate ganache, blackberry compote, butterscotch, banana nut bread, finishing with tangerine, and blood orangeβ .
Foursquare consistently make outstanding rum and this one is no exception. A different flavour profile to the 07/08 and Redoutable and perhaps more subtle and tropical but none the worse for it! These expressions have become holy grails for rum lovers, and I canβt wait to see what 09 tastes like!
Posted
over 2 years ago
There is a fruity and caramel note. Very smooth. Delicious and strong. After pouring the rum over ice, the flavor changed a bit. Definitely a delicious blend of many different flavors.
Really special stuff, and shows how far FSQ have come. Compare this yearβs releases to the legendary Criterion and both are superior rums. Redoutable more heavy weight, Shibboleth subtler but multi layered and dangerously easy to drink despite there high ABVs. Do NOT add water!
Big bold molasses, toasted coconut, and chocolate on the entry. Leather, oak, and cherry cola on the finish. Surprisingly creamy and fruity for 16 years old. In the same class as ECS 2008, with a bit less depth but a lot more tasty cocoa notes.
Published by Foursquare ago
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On to sampling Foursquare Shibboleth.
This 56% ABV Foursquare Shibboleth rum is another beautiful rum made by Mr. Richard Seale. I have been a fan of Foursquare rums for some time and am just getting to the point where I can finally sample those.
This is a complex rum like I have notexperienced yet.
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