R2.20 Raw diamond with a French polish

Description

The clue to this rum is in the name, but even more incredibly is the 350+ years worth of distilling history this distillery has. Rum has been made in Guyana since around 1670 and we’re excited to bring this funk to members in July with Cask R2.20. Our 20th cask to be approved by our tasting panel, you can expect this long-aged spirit to have notes of herbal meatballs, brown sugar, and sticky toffee pudding. Decadent indeed.

A surprisingly herbal note greeted the panel with descriptors like feverfew tea, ginseng coffee next to mixed herb salsa verde and pink peppercorn sauce. Seamlessly followed by the palate, earthy and vegetal with hints of a gingerbread, cinnamon and clove dusted apple pie but also bramble and vanilla jam. Water added a herbal crust on a tuna steak and sweet, brown sugar barbequed meatballs, while to taste the sweetness really came to the fore with sticky toffee pudding and dark chocolate sponge cake accompanied by a glass of cherry cola. Following 12 years in an ex-bourbon barrel, we transferred this whisky into a second fill toasted French oak barrique that was previously used to mature whisky 121.98.