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After 15 years in ex-bourbon wood, we transferred this into a Guyanese rum refill barrel. The nose was a Caribbean cataract of hessian-wrapped cloves and star anise, pickled ginger, fried plantains and monoi oil, chocolate rum truffles and trifle. Soothing sweetness seduced our palates – sugary biscuits, banana toffee and coconut macaroons – before evaporating, leaving mouth-drying wood, wasabi, pepper and Barbour jackets. The reduced nose majored on flambéed bananas, with a luscious mix of beauty lotions and potions, melon, fresh fig and Bounty bars. The palate combined brown sugar and white chocolate with freshly oiled teak, gardenia blossoms, lemon curd and slivovitz.