Introduction: A globe-spanning blend that unites rums from three oceans—Barbados (Atlantic), Mauritius (Indian), and Fiji (Pacific)—this bottling delivers a journey of flavors, matured first in tropical climates, then finished in Cognac casks and brought home to France.

General Information:
• Brand and Name: Planteray Sealander Blended Rum
• Type of Rum: Gold/amber blended rum (molasses‑based pot & column stills)
• Origin: Blend of Barbados, Mauritius, Fiji; final aging and bottling in France
• Age: Tropically aged in ex‑bourbon barrels, then finished in Château de Bonbonnet Cognac casks
• ABV: 40%

Appearance:
• Color: Warm amber with golden highlights
• Clarity: Brilliantly clear, no sediment
• Viscosity: Medium legs—slow to form, indicating moderate body and sweetness

Aroma (Nose):
• Complexity: Multi-layered—spicy, fruity, and subtly smoky
• Key Notes: Christmas spices, quince jelly, gooseberry, gingerbread, and smoky molasses
• Intensity: Balanced—inviting without overpowering

Taste (Palate):
• First Impression: Sweet and warming—clover honey and nutmeg soften the entrance
• Flavor Profile: Rich licorice and cinnamon give way to vanilla fudge, underpinned by herbal fruitiness from Fiji and Mauritius
• Texture: Smooth and slightly oily—easy to sip
• Balance: Harmonious interplay between sweet, spicy, fruity, and herbaceous elements

Finish:
• Length: Medium to long
• Flavors: Warm spices linger—cinnamon, vanilla, and subtle oak
• Aftertaste: Sweet and clean, with hints of tropical fruit and gentle herbal warmth

Overall Impression:
• Uniqueness: A rare global trip in a bottle and first of its kind—a true three‑ocean rum blend
• Versatility: Excellent neat or over ice; holds up well in spirit‑forward and tropical cocktails
• Occasion: Ideal for relaxed sipping by the fire, summer evenings, or as a standout base in a sophisticated tiki drink

Pairing Suggestions
• Cocktails: Try it in a Three‑Ocean Old‑Fashioned (Sealander, demerara syrup, Angostura, orange twist), or a modified Mai Tai featuring its fruity‑spice complexity
• Food: Pairs beautifully with gingercake, crème brûlée, fruit tarts, or rich Caribbean dishes like spiced pork or jerk chicken