Rum of the day 22

Production Process – Like Japanese Sake, the fermentation of Indonesian molasses is done by adding malted and fermented rice instead of the usual yeast. It is then partially distilled in a traditional Chinese still and a column still. Then, a double aging process is carried out: first for 3 years in teak barrels, the Indonesian wood, then 3 Years in American oak barrels, ex-bourbon.

Tasting Notes:
Nose: This rum greets you with a sweet and inviting aroma dominated by dried fruits, particularly rich raisins. The complexity of the nose hints at the layers of flavors to come.
Palate: On the palate, the rum unfolds with a delightful blend of flavors. The prominent taste of flambéed banana adds a luscious, caramelized sweetness, complemented by a subtle smoky note that adds depth and character.
Finish: The finish is long and spicy, a distinctive contribution from the aging in teak barrels. The spice lingers pleasantly, leaving a warm and satisfying aftertaste.

Tasting Tips:
Neat: in a tulip or Cognac glass, this is the preferred method to appreciate all the aromatic and taste complexities of the rum.
On the rocks: it can be enjoyable, especially in hot weather. Ice cubes slightly dilute the rum as they melt, softening its taste and revealing different aromatic notes.
In a cocktail: some cocktails are specifically designed to highlight the characteristics of this Indonesian aged rum such as
Teak Spice Daiquiri, Smoky Banana Flip or Banana Rum Punch.