Trinidad Distillers (also known for Angostura) distilled this molasses in 2011. It rested in tropical climes for 9 years, then finished its journey to bottle with 1 year in Ferrand casks and 3 additional months in a Sauturnes wine cask. The finished rum is fruity, rich and complex, look for notes of pineapple and peach, beeswax, toasted almond and butter with hints of ginger.