Southern California Whisky Club's Holmes Cay tasting in May. It is distilled by Diamond Distillery using another inherited still from a former distillery exactly like the 16yo Port Mourant I posted about earlier but this time the old 4-column Savalle still was sourced from Uitvlugt Distillery which permanently stopped its operations back in 1999. The rum was distilled in 2003 filled in four ex-Bourbon barrels and kept in Guyana for 2 years before being shipped to UK where it would age another 16 years in those four barrels. Like the rest of the line-up all four casks were bottled after being brought to New York Estate yielding 858 bottled in total. The sample I have is from the cask numbered #30.
Color: Medium amber, wildflower honey color with a copper shine and thick, distinct and slow moving legs.
Nose: Grilled pineapple rings, caramel brittles and roasted walnuts. Orange blossom honey, candied orange peel and roasted coffee beans. After adding just a couple drops of water: Dry clay, foliage and forest floor. Marvelous...
Palate: This is beautiful... Flamed orange peel, orange zest and fresh tarragon. Mocha, pipe tobacco and mint leaves. With water: Cinnamon, star anise and honey roasted nuts. Mexican hot chocolate...
Finish: Medium with cinnamon, tobacco and whole cloves. Burnt sugar and honey brittles.
Overall: Brilliant rum... Perfectly aged with chocolate, tobacco, coffee, baking spices and honey notes both on the nose and on the palate. Balanced, easy to sip at cask strength but works so well with a little bit help of water. I know it's a little pricy and probably gone by now but totally worth it. Worth to hunt for one if you still can find a bottle and worth the 150 bucks they ask for it. Thanks to Southern California Whiskey Club and Michael Ries for all these Holmes Cay samples.