Nose: Raisins, plums, dark cherries, marsala wine, PX sherry, Manuka honey and orange curacao. Palate: The arrival is like being lashed with honey-soaked velvet whips, and as the sugar dissolves your teeth you taste dates coated in agave syrup, cinnamon and cloves. It’s warm on the development, but never verging into spicy heat. Brown sugar, maple syrup, Port wine, PX sherry, moscato wine – it’s thick, viscous and palate coating and there’s an underpinning coffee note that is very nice. Finish: A long, intensely sweet finish that oozes away into the sunset, studded with raisins. This is a difficult one to rate. It’s without doubt the sweetest most marsala-like rum I've ever tasted and to be honest I don't know if I like it or not. I prefer a dry, less syrupy rum for sipping so this is outside my comfort zone for that purpose and I can’t imagine using it as a mixer either. However a small glass taken as an alternative to a sweet sherry or dessert wine after dinner can be delightful. That is my preferred way to use it - as an alternative liqueur rather than as a rum per se - and in that context it is a good rum. “Good" : 84/100 (3.75 stars)