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This rum, in my opinion, is quite good. This dish has a ton of fantastic tastes going on, is quite complex, and really captures the spirit of the island nation of Barbados. It has some funk going on to keep things interesting and tastes like an island vacation in a glass. It's a good alternative for people looking for a good rum, in my opinion, with the exception of a bitter note in the finish.
However, there is one intriguing aspect: I'm not sure if I necessarily capture all of the bourbon barrel age notes in this. The greatest barrel flavors that come through are definitely the vanilla and baking spices, and you can certainly blame the barrels for part of the caramel as well.
However, the flavors aren't quite as potent or overpowering as I would anticipate from something like bourbon. This isn't strictly a criticism of the spirit; rather, it's just a fascinating observation that this isn't the bourbon barrel bomb I was expecting.
The bottle itself has a very understated form, with an oval-shaped body that tapers abruptly to a medium-length neck. A stopper made of wood and cork completes the bottle. The name of the distillery is engraved into the glass, indicating that this must have been a special mold, and that is the only thing about the bottle that is actually remarkable. (Which makes sense, given that they have been around for a few centuries and have the opportunity to do so.
You can taste notes of toffee and burnt caramel from the molasses, as well as coconut, baking spices from the barrel aging, and just a trace of the funk you might expect from a Jamaican product with a high ester mark.
When taking a sip, the flavors of the fruit and vanilla truly stand out. The main ingredients in this recipe are mango, pineapple, banana, coconut, and vanilla, with some baking spices coming in second. The fruity aromas and a hint of bitterness at the end only linger for a brief period of time before going away.
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