Description
This recipe includes unique spices and botanicals to offer a contemporary style of spiced rum. Chamomile for a dry finish, mace for sweet and warm spicy scent, birch bark for a smoky, leathery aroma, and turmeric for fresh, spicy and woody odour. Being rested for a few weeks in a heavy toasted oloroso sherry cask adds an extra-dimensional fruit layer of flavour to the spirit.
