Color: White wine, light gold color with an initial small ring of teardrops turning into thin but oily and slow legs.
Nose: Noses hotter than 53% first with some alcohol burn but a couple minutes of airing solves the issue... Chamomile tea, linden flowers and fresh sage leaves. Rubber tubing, solder and pineapple juice. Water works its magic: Geuze beer, crystallized ginger and candied orange peels. Rock candies and apple vinegar.
Palate: Fresh ginger, mild curry powder and ground coriander. Edible flowers, endives and eucalyptus drops. Ashtray and cigar wrapper. Adding water works for me on the palate as well. Creamy now... Custard tart, honeycomb and red pepper flakes. Lime juice and salt...
Finish: Long with white pepper, ground ginger and peppermint.
Overall: Not what I expected from it at all after spending 16 years in a cask but it's a damn good rum for my two cents... It's still raw, very spicy but also floral. Herbal, sour and sweet. I know it doesn't quite sound right because of the price tag attached to its neck but I would die to taste a Daiquiri made with this rum. Next and last sample from Holmes Cay will be another Guyanese rum from Diamond Distillery and this time it will be an 18 year old Uitvlugt. Like always thanks to Southern California Whiskey Club and Michael Ries for the sample.