A plethora of sweetness with vanilla crème brulée, dark caramel-coated chocolate and plenty of dried fruits including figs, dates and quince, then hints of toasted bread and orange rind.

Quite an interesting marriage with marzipan, dried apricots and cloudberry marmalade over maple syrup, milk chocolate and crème brulée. Once the initial burn dissipates, true rum character comes through overtaking the “foreign” flavors and it finishes nicely with a relatively balanced supple golden fruit cake with hints of toast. Fine and supple.

A firm dark bronze going out into a lighter golden hue at the rim, showing high viscosity with fine long legs in the glass.