Ferroni Boucan d’enfer

 So whisky is my main drink since 2009. The love for rum started a few years ago. Though I love peated whisky...peated rum can feel a bit too artificial at times. Let's see. Not too much peat in the nose. It's more on the back. A bit ashy. Dry coal. But overal quite fresh. Even a bit agricoly. Peach. Wood. Not bad and certainly not onesided. Taste: a more present peat smoky. Dry ash still. Not dominant. Dried apricot. A tad meaty. Leather. So when reading the other notes I was expecting something heavily peated. But compared to Islay whisky this is way more subtle. Nice fruity notes. Dry. More ashy than peat/smoke. Blend probably contains Panama and Barbados rum. It does not lean towards a particular geography. Pretty much an easy yet enjoyable sipper.

 8:The first nose lifts us like a gust of wind, straight to Islay . A peat fire coats a rum with whisky accents. The two spirits meet on the fruit front, with pears, peaches and mangoes and melons. There is actually freshly baked bread to be scent, the cereals are coated in molasses, butterscotch and honey, it gradually softens and becomes more like real rum with herbal notes despite some hints of smoked meat, pancetta. Aeration softens the nose that rounds out on vanilla and stewed, even jammy fruit. The smoky, iodine notes are present with hints of pepper, now more fermented agricole with notes of cane pulp. 8:The palate is very greedy, very agricole like with flavors rushing and jostling in the opening-ashy, spicy, then fruit overtakes vanilla in this luminous torrent, before the smoky, peaty wood complementing everything. The mid-palate is sweet, savory, with ripe exotic fruits.Then it moves on to more powerful, iodized and deep notes of molasses fermentation and olive. 8:The finish is sweet and chocolaty, with a greasy, oily sensation and agricole notes like berries, blackcurrant, candies, smoke and smooth.

 Intensive Nase mit kampferartigem/sehr rauchigem Torf. Im Mund ist es eine Fülle von Rauch und Torf und im Hintergrund einige Noten von landwirtschaftlichem Rum (Vanille) und großes Aroma (rote Früchte). Mittlerer Abgang mit Torf und Kanonenpulver ... Eine Fülle von Rauch und Torf, die sich gut für die Mixologie dieses Begrüßungscocktails eignet. Nun zum eigentlichen Thema des Abends, nach Italien, genauer gesagt nach Samaroli ... Show must go on ...

 Eine skurrile Erfahrung mit Lafroaig, die mich fast dazu gebracht hat, Whisky zu trinken! Ziemlich cooles Produkt, alles oder nichts für Rumliebhaber, auch wenn man das Karamell noch ein bisschen schmeckt.

 On the nose burnt sugar, notes of peaty scotch, tobacco and unripe fruit. On the palate it is dry and oily with spicy notes, other very delicate sweet and fruity notes(derived from grand arôme), tobacco, a thread of charred wood, some hazelnuts and all against a background of peaty scotch that almost takes the lead. The finish is quite light and short, in the empty glass roasted, peaty scotch and charred

 Ist leider nicht mein Geschmack. Muss ein Whisky-Finish haben. Aber zugegeben ist das nicht schlecht eingebunden.

 Rum on the nose, more whisky on the palate, quite subtle peat, a little smoke, try again!

 ein reines Wunder aus frischem Zuckerrohr

 Zatuchlost, raselina, zajimavy zakoureny, druhe misto z desiti ochutnanych z degustace

 In the nose papaya and a little smoke. In the taste more peat, which is something I'm very familiar with but not in rum. Combined with a fruitiness of tangerine and a little peach, that turns out pretty well. A splash of water years it apart, not recommended. In the finish the chocolate-y peat is dominant. As it's the case with many peated whiskies, complexity is not a strength. However, the combination of the peat with the right dose of sweetness makes it really more-ish.

 Smoooooooky

 Tourbé +++ Fumé +++