After 9 years in ex-bourbon wood, we transferred this into a refill Trinidad rum barrel. The nose was a curious blend of foam bananas, mint choc chip ice-cream and stewed apples with raisins. The rum cask influenced the palate gently, but it really let the sunshine in – peach and pecan salad, barbecued banana, chocolate limes, caramel and lemon juice on pancakes. The reduced nose found white chocolate and toffee, peaches, pears and citrus while provoking beach holiday memories of sun cream, sand and bougainvillea. The palate now had coconut, mango, rum and raisin fudge and hints of ginger and charred oak.