Planteray (Plantation) Xaymaca Special Dry - Jamaica Rum

Volume: 0.7 litres | Alcohol content: 43% | Chill filtration: Yes | Colouring: Yes

Special Features:

Planteray Xaymaca Special Dry brings together Jamaican pot-still character and a second maturation in France. The blend consists exclusively of molasses-based rums from Long Pond and Clarendon. After maturing in bourbon casks in Jamaica, the rums travel in their casks to south-western France, where they continue ageing in former Ferrand cognac casks.

The molasses is fermented for either one or three weeks, and distillation takes place exclusively in double-retort pot stills. The blend includes the EMB and MLC rum styles from Clarendon, alongside VRW, STCÊ and ITP from Long Pond. Its ester content is 156 grams per hectolitre of pure alcohol. Dosage is zero grams per litre: no sugar is added. This keeps its dry, floral and fruity character at the forefront. The rum can be enjoyed neat or in a Mai Tai or highball. It is offered at 43% in a 0.7-litre bottle.

Tasting Notes:

• Nose: On the nose, light smoky and meaty notes mingle with fruit, herbs and tart touches. Vanilla then emerges with a pastry-like character, accompanied by cooked banana, bitter orange peel and ripe pineapple.
• Palate: The rum is dry on the palate. Rosewater, soursop, pear, white grapes, apricot and sugar apple shape its floral and fruity side. Coconut milk, balsamic notes, allspice, bread and nuts then join them.
• Finish: The finish is short and slightly astringent, with a lingering hint of smoke.

Distillery/Bottler:

Long Pond is located in Clark’s Town, Trelawny, Jamaica, and its history dates back to 1753. Together with Clarendon, the distillery supplies the spirits for Xaymaca. For this bottling, Clarendon uses a Vendome pot still, while Long Pond uses a John Dore pot still. Both distilleries contribute several different rum styles to the blend.

Maison Ferrand is the company behind Planteray. Alexandre Gabriel is the rum brand’s founder and master blender. The brand explores rum’s different regions of origin and their respective production traditions. In Xaymaca, it combines Jamaican distillation with further maturation in Ferrand’s cognac casks.

Facts: