With Xaymaca Special Dry, Plantation revives the quintessential Jamaican-style, 100% pot still rums of the 19th century with an expression of intense flavors that reveal the traditional, legendary « Rum Funk » : aromas and flavors of black banana and flambéed pineapple, locally called “Hogo,” an Anglicization of the French term “Haut Goût” (high taste).
Xaymaca Special Dry is a blend of rums distilled in the old John Dore pot still at Long Pond and the Vendôme at Clarendon. The idea is to boldly assert the powerful and expressive character of these rums.
Nose : Very complex, slightly smoky and meaty with fruity, herbal and sour notes building up. Next vanilla come forward, almost pastry-like, with cooked banana, bitter orange peel and ripe pineapple.
Palate : Dry, with a more floral and fruitier profile of rose water, soursop, pear, white grape, apricot and sugar-apple. Next some coconut milk, balsam, allspices, bread and nuts emerge.
Origin : Jamaica
Distilleries : Clarendon and Long Pond Distilleries
Raw material : Molasses
Fermentation : 1 and 3 weeks
Distillation : Clarendon : Pot Still (Vendôme) Long Pond : Pot Still (John Dore)
Tropical ageing : 1-3 years in Bourbon casks Continental ageing : 1 year in Ferrand casks
Volatile Substances : 312 g/hL AA
Esters : 156 g/hL AA
Marks : Clarendon : EMB & MLC marks Long Pond : VRW & STC^E marks
Classification : Plummer
Dosage : 0 g/L
Cane sugar caramel E150a (% vol) : between 0% and 0.1%
Solely to adjust – if needed – the color between different batches. Color may initially vary according to the type, the age and the size of the ageing casks