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Doorly's 14 Year Old is an exceptional rum from the renowned Foursquare distillery located on the sunny beaches of Barbados. Carefully aged in Bourbon and Madeira casks, this rum embodies the perfect balance between refinement and aromatic intensity. Each sip transports you to the paradisiacal universe of Barbados, where rum-making tradition is a true passion.
TASTING NOTES :
NOSE: The nose is a true invitation to travel, with captivating notes of raisins, black cherries, and dried tobacco leaves. The aromas of dried fruits, vanilla, and caramel, inherited from its aging in barrels, enhance this olfactory complexity.
PALATE: On the palate, Doorly's 14 Year Old reveals an admirably complex aromatic palette. Flavors of dark chocolate, mild spices, and candied fruits unfold with elegance. Touches of praline and fine floral notes enrich the experience, offering remarkable depth and persistence.
FINISH: The finish is airy and delicate, evoking notes of brioche that linger pleasantly.
Data sheet
Specific References
This rum is a blend of agricultural rums and traditional rums aged in French oak barrels for five years, which makes it both original and complex.
Yamazakura Blend Peated is a blend of grain and peated malt , matured in Bourbon and sherry cask for at least 3 years with a peat rate 50ppm
The Doorly's 12 years, an iconic product of the Foursquare distillery in Barbados, embodies the art of rum distillation and blending. This exceptional rum is the result of careful twelve-year maturation in the tropics, in barrels that previously contained Kentucky bourbon and Madeira.
This double distillation, using both pot still and column still, gives this rum unmatched aromatic complexity and finesse.
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This old rum 7 years old, aged in the conditions of hygrometry climate and tropical heat, is the Savanna the most rewarded on the international contests. A great classic for all lovers of round and sweet spirits and a safe bet for those who want to learn.
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.
Aging: Two years minimum. In toasted 400 l (88 imperial gallon) oak barrels, 50% of which are new.
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