Papalin 7 years

When the first tropical blends were created at the end of the nineteenth century, by companies like Myer's and John Wray Nephew, it was not the custom to specify exactly what the ingredients of the blend were. In fact, the recipe was a closely guarded secret. For the Papalin project, Luca Gargano wanted to offer more transparency, so it was decided to do indicate that the blend was composed of rums from two distilleries in Jamaica: Hampden and Worthy Park. Both rums were aged for at least seven years at the distillery. What the exact percentages are of each rum has not been disclosed.

This is a rum suitable for both seasoned rum lovers and novice explorers. It provides a fine example of what Jamaican rum is or can be. the nose is rich and harmonious, with apple, lemon, almond, eucalyptus and burnt wood. However, the nose is only a precursor to the intense palate on the palate: vanilla, spices, mint, liquorice, cardamom,... come together in a complex and beneficent sip. The finish is what you expect from an intense Jamaican rum: long, rich and culminating in a symphony of coffee, acacia, green tea, lemon, walnut and almond milk. Layers of flavour alternate in this rum, contributing to a taste experience that is highly satisfying.