رون بوديغا روم أبيض

The double pot distillation really shows—it’s got that silky caramel and burnt sugar depth you don’t usually find in an unaged rum. Sipping it neat was smooth, but it also held up beautifully in a daiquiri. Scotland’s coastline must be doing something right.

First pour and the nose is all burnt sugar and caramel, exactly as promised. The silky mouthfeel is what sold me though—it drinks way above its price point, even neat.

The molasses depth really comes through even neat—this thing has a silky caramel backbone that lingers way longer than I expected from an unaged rum. Tropical waves on the nose, but the real payoff is that burnt sugar finish.