Nose - Rich and ripe, quite the tropical wax bomb (as hoped) with pineapple, lime curd and meringue. Dusty and waxy, like a candle melting on a hot radiator.
Body - Thick buttercream icing and mango puree, extremely ripe, tropical, with lots of vanilla. Fruit toffee, a touch of red powder chilli on pineapple with black pepper. Quite outrageously rich with water, that tropical vanilla cream is intense and very delicious, and starting to approach bubble gum.
Finish - Long and very fruity, sliced banana behind grapefruit and finally sliced lemon. Quite bitter at the very end. With time and water that rum barrel really makes itself felt, not in the kind of minty way that it does with some whisky but with a really fruity funk that's very rummy.A fascinating and delicious whisky. How long was the second barrel in rum? I would assume it was a kind of long term secondary maturation rather than full term (so 6 or so years like they do with wine casks). It really works well. Highly recommended.