This was big and powerful; aromas of dark toffee, rich tobacco and wood polish on mahogany as well as steamed malt loaf pudding with rum custard. Let’s gather around the campfire and bake delicious banana boat s’mores – sliced banana with marshmallows, chocolate chips, figs and prunes, sprinkled with curry powder and all wrapped in tin foil. With water, we were tossing Caribbean crab cakes on an oily grill in the sunshine and we finally served them with mango salsa and candied sweet potatoes as we drank refreshing sweet cherry juice ‘spiked’ with ginger and fresh lime juice. After thirteen years in an ex-bourbon barrel, we transferred this rum into a 2nd fill French oak barrique.