Description
This delicious rum is made using traditional techniques and local Fijian sugar cane. First aged in this tropical climate in bourbon casks for 2 to 3 years, the rum is then sailed to the southwest of France for a second maturation in French oak casks for a year.
Nose – Intense, it starts on molasses, pear and varnish. It then becomes fruitier and spicier on apple, banana and gooseberry, also nutmeg and vanilla with a hint of smoke.
Palate – Rich and round, it follows the nose with vanilla fudge, honey, ginger and fruity notes of prune and coconut.
Finish – Very long on dried banana, bourbon and allspice.
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