Foursquare Sassafras 61% NV
|Distilled date||Not Specified|
|Cask Type||Ex Bourbon and Cognac Casks|
|Condition||In orginal Box|
This is the seventh release from the partnership of Luca Gargano (Velier) and Richard Seale (Foursquare). A blend of two rums distilled in completely different ways: a copper double retort still on one side and a traditional twin column Coffey still on the other. The blend first matured in ex-bourbon barrels for three years, after which it was moved to ex-cognac barrels to mature for an additional 11 years at the Foursquare distillery. Bottled at cask strength and a worthy representative of the methods and principles of the Foursquare distillery.
Nose: Powerful. Nuts, citrus and toasty notes.
Taste: Broad and generous. Coconut, caramel with spices and elegant oak tones.
Finish: Complex and distinct. Wood, pepper and hints of roasted coffee beans.
Le Blog A Roger:
Foursquare, clearly it is difficult to miss, as the hyper gourmet markers of the Barbados distillery jump out at us. It is in fact very fruity, caramelized, soft, friendly, warm… At the first glass, I found the alcohol too dominant, I retract slightly, the nose is not that aggressive even if we feel that it is quite powerful. We find a lot of apricots, cherries, bananas with a nice touch of caramel. It is really a very gourmet rum and I find in this nose some accents that one could find in the Caroni 1996 "tasting Gang", the dirty side of course.
Of course, the years will have left their mark on this rum and the oak is felt with tobacco, vanilla, slightly bitter chocolate and very heavy spices such as nutmeg and pepper. Here, it's clearly a Foursquare, it's clean, neat and smudge-free .. top of the class, right outside the teacher's desk.
On the palate, it is already more whipping .... It's good, super rich and greedy, even too much. But it's really powerful and I find the pleasure of tasting takes a bit of a hit. It's always so fruity, almost candied on cherries, white fruit, all coated with a thick caramel and aromas coming from the barrel. The oak is marked, but in a distinguished and elegant way with a beautiful chocolate (with caramel), spices, tobacco, vanilla and some more roasted traces ...But what a presence in the mouth, it is really gouache, patinated and the whole palate is "painted" at Foursquare.
Well, clearly it is ... on the other hand, it hits a little too hard to be a nice pleasure rum. Too bad, because it is really a hyper (too?) Greedy spirit that would be very interesting to introduce to "young" palates.But the integration of alcohol will mean that quite a few new enthusiasts will pass their way