Foursquare Mandamus 2009 Barbados 16Y Bourbon Port fin. 57 % vol. 0,7l ecs Rum

EXCEPTIONAL CASK SELECTION  MARK XXIX - MANDAMUS

Nose:  brown sugar, honey caramel, deep, rounded, glaze-like sweetness reminiscent of teriyaki sauce, burnt orange peel,  slightly floral, white elderflowers,  tart sour cherry jam, black grape, liqueur-soaked plums, dried apricots, licorice, slightly minty.

Palate: Honey, dark fruit, Maraschino cherry, stewed plums, dried orange peel, vanilla, caramel, earthy, savory hazelnut, butterscotch, precise sweetness.

Finish: Long, herbal syrup, dry oak spice, mixed nuts, tannins, light vanilla notes, gentle creaminess, toasted coconut.

MANDAMUS is the twenty-ninth release (Mark XXIX) in the globally award-winning
Exceptional Cask Selection series. The marrying, bottling, and aging were carried out entirely on site by Richard Seale. This bottling is a 16-year-old Double Maturation Single Blended Rum, initially matured for 10 years in ex-bourbon casks and then for a further six years in ex-port wine casks. This is only the third time that Master Distiller and Master Blender Richard Seale has brought an ECS from former port wine casks to market. Exceptional Cask Selections are unique, limited, and rare bottlings from Foursquare Rum Distillery, personally selected by Richard Seale. They are only released when he considers them to be of exceptional quality. Each product is one of a kind, available only for a limited time, and reflects a truly unique approach to both blending and maturation.

Maturation: Ex-bourbon and ex-port wine casks 10.2025.

Foursquare Distillery is located on the grounds of a former 17th-century sugar cane plantation. Richard Seale runs the family business in the fourth generation and, as Master Blender, places special emphasis on a modern, quality-focused direction. Richard Seale is considered one of the region's most innovative rum specialists and is known for his perfectly balanced and especially flavor-intense rum qualities. Foursquare Distillery differs from most other Caribbean companies in that it is family-owned. The focus is on traditional craftsmanship, which has always formed the foundation of the company's philosophy. Foursquare's distillates are predominantly based on molasses and are distilled, matured, blended, and bottled in Barbados. Distillation: pot and column stills, producer: Richard Seale. 

natural, without additives,  no sugar or coloring, no chill filtration

Foursquare Distillery, which belongs to the Seale family, can trace its roots in Barbados back to the 1650s and look back on five generations of rum making. However, the founding of the Foursquare brand came much later. While the family could lay claim to one of the oldest trading houses in Barbados, Reginald Leon Seale, like other merchants, was prohibited by the Barbados consumer law from selling rum directly to consumers. His solution to this was to establish a distribution company in Bridgetown in the early 1900s - and that was the birth of the R. L. Seale brand. R. L. Seale was not the only merchant to adopt this approach, but he was one of the few successful ones. This prosperity provided the opportunity for expansion, and from 1962 to 1993, the rum portfolios of ESA Field and Alleyne Arthur were acquired, including Old Brigand, Taylor's Falernum, and Do orly's. To consolidate the various brands effectively, it was decided that ESA Field and Old Brigand would focus on the local market, where they had always performed well, while D oorly's would become an export brand.

This remained the case until 1995, when the company, then under the leadership of Sir David Seale, opted to purchase a sugar factory whose oldest building dates back to 1636 and was largely in ruins. However, his intuition paid off, and this site became Foursquare Distillery. Today, it is regarded as one of the most efficient and modern rum distilleries of all, complete with a state-of-the-art bottling plant on site. The distillery has a three-column column still, which it uses for lighter rums, and a modern pot still, which is used for heavier rums. Distillation is carried out from fermented molasses in small batches (usually 112 barrels) and then tropically aged. The rums are matured in small American white oak ex-bourbon casks in विशाल open warehouses, most of which come from an unnamed (but famous) distillery in Lynchburg, Tennessee.