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It’s a hot afternoon at race day in Barbados
cured mats and smouldering rosemary wood
liquorice stick and dry leather with that lively finish turning to bitter lemon and classic champagne cocktail
Matured in a bourbon barrel for 15 years before transfer to a charred wine cask with toasted heads
Water made things riper and fruitier with dessert apples
Cask No. R9.11 Membership Discount It’s a hot afternoon atCask No. R9. 11 Zipwire Panama The initial nose suggested to us bananas, baked in brown sugar and drenched in caramel sauce. Then eaten next to a burning hospital! It continued to open up with smoky BBQ sauce, charcoal embers and sticky natural tar extracts. A lot of fun, we agreed. Water brought out funny notes of fermenting strawberry and pickled cherries. Sour Belgian farmhouse ales and overripe banana wrapped in bandages. The palate opened with
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US$ 14.90