On the nose you can expect tropical fruit under a dominant rum hit. Pineapple, peach, and a touch of lemongrass complexity. This translates in the cup to brown sugar, red fruits, chocolate, cassis and again rum. Heavy on the boozy side of fermentation.
Cherry for this lot is pulped without water and fermented for around 35 hours after an initial fermentation of between 19 and 22 hours.
In total, comfortably over 50 hours fermenting and what gives it that rum, brandy-like characteristic.
It is then dried for around 28 days in solar dryers before resting to stabilise.
See if it tastes as good as it sounds
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