Wicked Dolphin’s distiller, Dan Termini, is a craft beer guy, so it’s no surprise that the distillery is experimenting with aging in ex-beer barrels. The Florida-born pot still rum first spends two year aging in ex-bourbon barrels. These barrels—after holding bourbon for three years and rum for two--then travel to a brewery for a nine-month stint holding stout. The barrel’s last step is a return to Wicked Dolphin to spend another year further enhancing the rum.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 1 parsed reviews.
This is the first real rum I’ve sat down to taste and explore. As an avid whiskey drinker this rum is certainly a pleaser for me. On the nose there is heavy lemon/citrus and oak. Sipping I get a good amount of oak and spices. There is a slight vanilla that comes, being reminiscent of a whiskey, but still very heavy on the spice and oak. I really dig this rum and it has set high expectation for future rums.
Closest flavor profiles across the whole catalog.
