|Written by Tatu Kaarlas|
|Sunday, 02 June 2013 02:38|
Mount Gilboa is an interesting rum for many reasons, the most noticeable detail being the fact that the rum is triple distilled, more importantly a triple distilled pot still rum. As far as I know there are only a handful of rums in the world that are produced this way, at least many are not advertised as such. However, finding rums distilled more than once in column stills are far more common.
The colour appears a pale amber with light gold highlights, with a very few thin droplets or bars forming on the sides of the glass.
The first thing I notice on the nose is the incredibly heavy and powerful pot still aroma that literally wafts out of the glass and around the room and is almost thick enough to cut with scissors! There is an earthy note, burnt caramel, toffee and sweet almonds and deep beneath the layers very interesting tropical fruit notes and prunes.
There are also baked bananas, vanilla and floral notes. What an incredible nose!
Very first notes are round flavours of toffee followed by prunes and vibrant spiciness, giving you hints of the rum's age. The flavours build up on the tongue releasing floral and earthy notes all around the palate. The taste is somewhat lighter than the nose would have you assume, but not in a bad way.
There is a good bite on the way down with almonds, floral notes and fruit. It's very big on toffee and coffee with a long lasting finish of creamy goodness, tobacco and marzipan.
This is one of the most impressive young rums I've tasted and it certainly doesn't taste quite as young as it is. I actually did a blind tasting with Mount Gilboa at a retail store and a bar with well seasoned tasters and the age was guessed to be around 12 years old.
Mount Gilboa have also recently released a triple distilled white rum, it was available to taste at the 2012 RumFest in London and is only available in the USA and Barbados due to it being an extremely small batch run.
Aged: 4 years
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