sits a year-round cozy café/ fruit stand/ gift shop. Housed inside a 100+ year-old apple packing shed, you will see a charming blend of old meets new. From the original hardwood floors, locally crafted gifts, a large selection of local wines and free WI-FI, an experience awaits...
Palate – Same vague wispiness as the nose. Glue and rubber notes, very faint. A bit sweet and salty with repeated sips diminishing the sweet. Some light pineapples, dried apricots, cinnamon. A bit of caramel and vanilla, not much but all things considered, it had more potency and pungen...
which remains unreleased and will be issued in late 2024, will likely shiver their timbers like an anchor to the head. The rum noses so richly, is so luscious and so bright that it’s hard to know where to begin. Right away, it’s pineapples, soft yellow ripe fruits ...
but one can evince notes of iodine (not as bad as it sounds), sugar water, vanilla, grassiness, and watery fruit (pears, white peaches, guavas, unripe pineapples). There’s not much else going on here: the few agricole
“Port Mourant” on a label, you expect to drink one, not some weird agricole or a Spanish style ron and your mind will bend that way. SMWS takes away this crutch – not completely, because by now everyone knows what the numbers mean – but enough so that the rums stands or falls ...
(pears, white peaches, guavas, unripe pineapples). There’s not much else going on here: the few agricole-like bits and pieces can be sensed, but lack the assertiveness to take them to the next level, and the finish is no help: it’s short, shy, no more than a light breeze ...
When tasted, it continues well: hot fresh pastries like pine tarts or pecan pie start the show, and here some fruit start to make themselves noticeable: ripe and heavier ones like sapodilla, plums, prunes and some apricots, with flashes of molasses and honey (love that). There’s even the...
The rum is distilled on column stills, from cane juice “honey” (or vesou) fermented with a yeast apparently deriving from pineapples and then aged in ex-bourbon and sherry barrels using what is called a solera, but is in reality probably a complex blend. The result is a blend of ...
Like Rum Club’s offering, it wasn’t bad, being a solidly built piece of work, light in the manner of the Panamanians generally, the strength adding more intensity to the profile. There was a clear sort of white wine fruitiness on the nose – pineapples, pears, some tartness, a litt...