Plantation - Barbados Rum - XO 20th Anniversary - Brun

Particularly spicy, the Barbados XO 20th Anniversary dark rum reveals a palate that's hard to resist. Delicate, precise, creamy, and vanilla-flavored, it is also aromatic, evolving towards cocoa powder, fresh walnut and vetiver. As it progresses, its spices gain in freshness and lightness. The palate is smooth and silky, lingering on floral flavors and root notes.

Elaboration:

A blend of several rums from Barbados, aged and selected by Alexandre Gabriel to celebrate his 20 years at the helm of Pierre Ferrand, followed by a unique ageing process: "double ageing": this rum is brought from Barbados to Château de Bonbonnet in Cognac to be aged for several months in small Cognac oak barrels belonging to Maison Ferrand.

Color:

Old gold with amber highlights.

Nose:

Delicate, precise, creamy vanilla notes, empyreumatic touches, aromas of spices, mustard seed and nutmeg, accents of cocoa powder, fresh walnut and vetiver, fresh, light aromas of cardamom and coriander.

Palate:

Smooth and silky, with flavors of coconut milk, tangy gourmet fruit, lingering notes of heady flowers and tuberose. The long, taut finish features saline flavors, aromatic herbs, roasted notes, accents of gentian root and spicy touches. The retro olfaction is in turn heady, and the empty glass is marked by notes of chestnut and caramel.

Temperature:

Serve at room temperature in a Glencairn whisky glass.

Food and wine pairing:

Enjoy dry or with a dash of fresh spring water.

From the finest distilleries in the Caribbean, Plantation rums benefit from French expertise and a dual culture, born and aged in the tropics, then matured in Cognac.

Alexandre Gabriel, a renowned Master Blender, has created a unique and exceptional range of terroir rums, based on a selection of rare batches and very specific expertise in aging.

All rums, blends and vintages alike, benefit from a unique "double ageing" process: the rums are brought back by boat to the Charentes region, where they are matured for several months in Maison Ferrand barrels.