Naud Hidden Loot Dark Reserve - Spiced Rum

Volume: 0.7 litres | Alcohol content: 41% | Chill filtration: Yes | Colouring: No

Special Features:

Hidden Loot Dark Reserve combines the bourbon-cask ageing of a Panamanian rum with a spice recipe developed in France. Its base is a molasses rum from the Arco Seco peninsula, distilled in column stills. After two years in bourbon casks, it arrives at the French Atlantic coast at a high alcoholic strength, where the Naud family refines it with spices and natural flavourings.

The recipe includes ten fruits and spices. Its ingredients include sweet orange, bitter orange, coconut, vanilla, nutmeg, cinnamon and bird's eye chilli; tonka bean also shapes its aromatic character. The finished spiced rum is bottled at 41%. It contains no added colouring and comes in a 0.7-litre bottle with a presentation tube.

Tasting Notes:

• Nose: The nose reveals finely balanced notes of bitter orange and vanilla. Toasted oak and tonka bean complete the aromatic picture.
• Palate: On the palate, the spiced rum is full-bodied and complex. Candied orange peel combines with nutmeg and sweet pastry notes.
• Finish: A sweet note lingers on the finish, accompanied by the gentle heat of bird's eye chilli.

Distillery/Bottler:

The Naud family's history reaches back to liqueur maker Emile Perrier, who founded the Distillerie du Donjon in Pons in 1923. Today, the former grain mill at Pinthiers is part of the family business. The 19th-century building stands on a small island between two branches of the Seugne. There, Jean-Michel Naud and his son Pierre brought the five traditional Charentais copper pot stills back into operation in 2017. These are used to produce Cognac; the rum for Hidden Loot, by contrast, comes from Panama.

For Hidden Loot, the Naud family works with the owners of a sugarcane hacienda in Panama's Herrera province. Its history began with a sugar mill founded in 1908, which developed into a rum distillery in 1936. This collaboration links the production and ageing of the base rum in Panama with its subsequent aromatic refinement by Naud in France.

Facts: