TASTING NOTE

Nose: Fine, complex. Very close to a cognac from the Grande Champagne terroir, the initial nose is tertiary (candied apricot, dead leaves, undergrowth). Upon aeration, noble spices (cardamom, nutmeg) and exotic fruits (mango, pomegranate) compete in intensity with notes of precious wood.

Palate: Rich and heady. A change of scenery: flavors of cane sugar, molasses, and geranium take over the palate. Impressively vibrant, the mid-palate is refreshed by freshly squeezed oranges.

Finish: Long, full-bodied. Fibrous (cane), roasted (coffee) and spicy (ginger, cinnamon), the finish is floral (reseda, hyacinth) and vegetal (pipe tobacco). Then, nuts (walnut, hazelnut, almond) faithfully restore the autumnal character of the aromatic palette.

THE BRAND

Mount Gay has been legally established since 1703, making it the oldest continuously operating rum distillery in the world. But the history of rum and this Caribbean island goes back even further and deeper. Indeed, it is often considered the birthplace of rum. First colonized by the Portuguese, it became part of the British crown in 1627. Sugarcane was quickly cultivated there, and its use in sugar production quickly became a bridge to that of rum. The distillery uses both local molasses, once nicknamed 'Black Gold,' and imported molasses. It uses two types of stills: column and pot stills, as well as particularly pure water. A large proportion of its casks come from bourbon distilleries, although a limited edition was finished in casks from an Islay distillery. Today, Master Blender Trudiann Branker is at work in each creation, the first woman to hold the position of Master Blender at the Mount Gay distillery. Trudiann Branker has modified Mount Gay's main blends while maintaining the distillery's iconic style.