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First vapor: Sugarcane, on rose petals or slice of red apple.
Nose: Quite light. Sugarcane and under-ripe nectarine, then some unsalted butter intensifying with time. Overall clean and fresh, not spicy.
Palate: Sweet and metallic on entry. Ever-so-light buttery toffee, and then the sugarcane sparkles: saccharine but without the sweetness, perhaps like starfruit... or maybe silvery stardust.
Finish: Sugarcane again, only mildly sweet, with ginger and lime zest. Short and simple, but pleasant and with no disturbances. A surprising effect is that after a minute, you feel you are exhaling cocoa powder through your nose.
I like to keep a light malt around for a varied whisky experience. (Examples could be: Auchentoshan 18 or Select, or Glenfiddich 14/19/21, or Glenmorangie 10.) It suits to initiate the palate before an evening tasting, maybe even cleanse the palate in between heavier drams, and it finds utility during warm summer days. So while this is not my ultimate variety of malt, I compliment it for being very good for its purpose: clean refreshment with mild sweetness, and completely in balance.
The unique feature here is the rum finish, of course. I am surprised that there is so much of a "sugarcane" impression, since that raw material is so far back in the process. The sugarcane effect reminds me of putting a refined sugar packet in your mouth: before it dissolves and is still sitting as a dry powder, there is a glittering flavor without much sweetness.
Now I am inclined to try a bottle of the closely-related Golden Cask, for comparison.