La Maison Du Rhum - Paraguay - Batch 3, batch 4, batch 5 - 70cl - 3 bottles

The Paraguayan rum editions from La Maison du Rhum (Batches 3, 4, and 5) are all produced at the renowned Fortin Distillery (Castilla company), known for its 100% organic production process and hand-harvested sugarcane. All these rums share the same unusual raw material — "cane honey" (a rich, concentrated molasses extracted early in the refining process) — and are distilled in copper column stills.The main differences between them lie in the distillation year, the alcohol by volume (ABV), and, most importantly, the casks chosen for the final maturation finish.
Detailed Breakdown of Each Batch Batch #3 (Vintage 2007)The Profile: This is the most robust batch in terms of alcohol strength (45%). The finish in Fino Sherry casks (one of the driest and most saline types of Sherry wine) gives it a very distinct personality.Tasting Notes: Exuberant notes of exotic fruits stand out, combined with the dryness and complexity of the Fino wine. It also brings sweet spices (like cinnamon), fudge, and fine wood notes. The finish is long, delicate, and unctuous. Batch #4 (Vintage 2009)The Profile: Released in late 2021, this batch aged for 12 years in Bourbon casks and spent its final 6 months finishing in Oloroso Sherry casks, which contribute a richer, fruitier, and more oxidative profile.Tasting Notes: The nose opens with ripe tropical fruits (especially mango), vanilla, and lightly spicy notes. On the palate, it is very smooth and round. It showcases woody nuances, pure sugarcane notes, and a spicy touch reminiscent of a freshly opened cigar box. Batch #5 (Vintage 2008)The Profile: Considered by many critics to be the most indulgent and complex batch of the trilogy. The major highlight here is the double finish: after the traditional ex-Bourbon casks, the rum was finished in both Pedro Ximénez Sherry casks (extremely sweet) and Spanish Brandy casks.Tasting Notes: Very velvety and juicy. It stands out for its aroma and flavor of brown sugar, vanilla, sweet spices, and ripe/dried fruits (such as figs and pears). The wood tannins are beautifully integrated with the sweet palate inherited from the Pedro Ximénez influence.