Using fermented molasses, with an addition of maple syrup before the second fermentation, the rum develops a very subtle nose, slightly mineral, vaguely yeasty, with hints of pepper. A warm sake-like entry followed by a light menthol effect warms up, then quickly cools down the palate for a dry finish. No maple is detected in the flavor profile.

Using fermented molasses, with an addition of maple syrup before the second fermentation, the rum develops a very subtle nose, slightly mineral, vaguely yeasty, with hints of pepper. A warm sake-like entry followed by a light menthol effect warms up, then quickly cools down the palate for a dry finish. No maple is detected in the flavor profile.