
A remarkably well balanced and tasty rum from the Indian Ocean In spite of the prevailing belief that rums are Caribbean almost by definition, it’s axiomatic that many other nations and regions produce them. Over the years I’ve found that the most readily identifiable and distinctive (I don’t say “best”) products, products that have a flavour profile all their own, usually hail from some distant part of the world where climatic and soil conditions are far removed from the norm: consider, for example the Bundaberg, the Old Port, or even the Tanduay. Now sure, flavourings are sometimes added to the [Click here for the full review…]