IMPORTED EXCLUSIVELY FOR THE ITALIAN MARKET
www.relicariorum.com
Relicario Peated finish with Relicario Superior (a combination of 5 and 10 year-old-rum with Dominican origin) as a base put it during 6 months in american oak casks that one day contained peated malt whisky (barrels of 250L). This ageing takes place in Speyside area (Highlands of Scotland) where the whisky and peat comes from.
What is Peat?
Peat is thousands of years ‘worth of decaying vegetation, animals and moss which have evolved into layers. When peat is harvested, it’s cut up into small sloopy slices of sod, stacked in pyramids and left to dry. The substance is in the smoke. Barley grain is exposed to the smoke of a peat fire in order to arrest germination; a crucial part of Whisky production. Once dried, the malt is mashed and the peatiness will be measured by PPM or phenol parts per million.
What does peat taste like?
Peat varies by region, and can add tasting notes including anything from soapy, rich, smoky, herbal, creamy, saline, citrus, nuts, etc. Depending on the amount of time the malt is peated for.
Aroma: as a result of it being an aged Dominican rum, aromas of cane molasses and vanilla are prominent, produced by the ageing at source, perfectly combined with hints of smoke, peat and malt and nuances of nuts from the final ageing in single malt barrels.
Flavour: it is robust, long-lasting and persistent in the mouth, with a drawn-out flavour providing smoky touches that give it a very special character.
Sensation of swallowing: deep-bodied with an aromatic complexity that fills the palate with perfect harmony between the aged notes and the smoky nuances.
How to drink it: neat, with ice or in a cocktail such as “Old fashion”
