History,
Foursquare 2009 is the 17th release in the Exceptional Cask Series. It is the younger brother of the 2004,2005, 2007 and 2008. I assume a 2006 ECS was not released as a rum named as such was already released in conjunction with Velier.
The lineage of the “yearly” named/dated ECS Foursquare releases is perhaps the most simple of the rums in the line up. They are a blend of Pot/Column still rums aged for around 11/12 years in ex-bourbon casks. The 2004 was the first in the ECS series to be issued at “Cask Strength”
Tasting Notes,
Nose: Nose is complex yet not overwhelming. Woody and oaky with very well defined wafts of vanilla and stoned fruits. Plum, raisin and even some softer notes of peach and apricot. Some black cherry as well.
< b>Palate: This is extremely rich and very balanced in taste. warm and moreish upfront and then the wood comes out to bite. Burnt orange zest, ginger tea with maple syrup, cayenne pepper, cacao and sour cherries. There’s a slight savoury petrol aroma popping out, but not in a bad way. Varnish, brownies and orgeat. The 12 years spent in the tropical climate show their influence the most towards the end of the tasting experience. Nutmeg, cinnamon, vanilla and cocoa biscuits.
Finish: The finish is long with burnt wood, allspice and dark chocolate..
Foursquare 2009 is the 17th release in the Exceptional Cask Series. It is the younger brother of the 2004,2005, 2007 and 2008. I assume a 2006 ECS was not released as a rum named as such was already released in conjunction with Velier.
The lineage of the “yearly” named/dated ECS Foursquare releases is perhaps the most simple of the rums in the line up. They are a blend of Pot/Column still rums aged for around 11/12 years in ex-bourbon casks. The 2004 was the first in the ECS series to be issued at “Cask Strength”
Tasting Notes,
Nose: Nose is complex yet not overwhelming. Woody and oaky with very well defined wafts of vanilla and stoned fruits. Plum, raisin and even some softer notes of peach and apricot. Some black cherry as well.
< b>Palate: This is extremely rich and very balanced in taste. warm and moreish upfront and then the wood comes out to bite. Burnt orange zest, ginger tea with maple syrup, cayenne pepper, cacao and sour cherries. There’s a slight savoury petrol aroma popping out, but not in a bad way. Varnish, brownies and orgeat. The 12 years spent in the tropical climate show their influence the most towards the end of the tasting experience. Nutmeg, cinnamon, vanilla and cocoa biscuits.
Finish: The finish is long with burnt wood, allspice and dark chocolate..
Overall Rating
0 out of 5 Based on 0 Review
