Belize

Burnt sugar and caramel lead, followed by coconut, pineapple and roasted almond. The palate is rich but controlled, with chocolate, vanilla and warm oak framing the tropical fruit. Distilled in Belize and later finished in German wine casks, it combines rounded rum sweetness with a drier, vinous line of structure. Baking spice develops toward the back of the palate. The finish is smooth and warming, carrying caramel, oak, cocoa and toasted nuts. Pour neat or with a small measure of water.