Even the fiery red henna colour could not prepare us for what was awaiting – insane aromas of pear drops and cherry-cherry baby; fresh Morello, infused in spiced rum and Hungarian brandy called pálinka. On the palate neat, the comments were “it kicks like a mule”, “complete madness”, “absolute bonkers” and “weird and wonderful”, but overall best described as high ester, sweet and funky Jamaican rum.
