Foursquare Isonomy 2005 Barbados 58% vol. 0,7l ecs Rum

strictly limited!

Nose complex aromas of caramel, vanilla, sweet spices, and dried fruit.

Palate nice roundness, velvety texture, wood, leather, candied fruit, dark chocolate.

Finish long and warm, with lingering spicy notes.

This rum is a good example of the know-how of Foursquare Distillery and its master distiller Richard Seale, who emphasize the quality of the raw materials, respect for traditions, and patient aging in oak casks to create exceptional rums.   Foursquare Distillery, owned by the Seale family, can trace its roots in Barbados back to the 1650s and look back on five generations of rum-making. However, the Foursquare brand itself was established 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 an 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 D oorly's. To effectively consolidate the various brands, 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, decided to purchase a sugar factory whose oldest building dated 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 any kind, 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 (normally 112 barrels) and then tropically aged. The rums are matured in small American white oak ex-bourbon casks in huge open warehouses, most of which come from an unnamed (but famous) distillery in Lynchburg, Tennessee.