Product description
Rum distilled in a column still at the Compania Licorera de Nicaragua distillery, the same distillery that produces Flor de Cana rum.
Seven barrels of American oak, containing rum distilled in 1995, ended up in the possession of Scottish independent distributor, Murray McDavid. This brand has made a name for itself in the whisky world as a pioneer of the so-called finishing process, i.e. subjecting whisky to additional final maturation in carefully selected barrels that had previously stored various types of alcohol, including high-quality wine. The rum from Nicaragua was subjected to the same process. It went straight from bourbon barrels to Chenin Blanc white wine barrels. The rum spent about a year in them and was bottled in 2006, at the then headquarters of Murray McDavid, the Bruichladdich distillery on the island of Islay. Diluted with spring water from the island to 46% vol., it was not cold-filtered or coloured. 1,500 bottles were made.
Aroma : Notes of fudge, vanilla, grapes, cane sugar, cinnamon and cloves.
Taste : Oak, orchard fruit, grapes, orange peel, cinnamon, vanilla, toffee.
Finish : Long, fruity, with herbal accents.