| Murray Mcdavid, C.L.D.N. 10Yr., 92°, 1995,750 ml.
Nicaragua |
Product Notes:
Quarts De Chaume Chenin Blanc Finish, Nicaragua.The bouquet on this rum is surprisingly soft, with notes of vanilla, caramel, and leather predominating.This rum was put into bourbon casks for aging, and then "enhanced" with some additional time in Grand Cru Classe Sauternes barrels. The combination is a winner, with the bourbon adding a bright note to the rum and the Sauternes civilizing the edges of this rum. On the palate,We do find an interesting brininess, perhaps acquired from aging on Islay, that We have never encountered in a rum before.
We delighted to announce a new presentation for Murray McDavid – the first major update in almost 10 years. We have updated the labels in order to clarify the information provided, while at the same time introducing a tin to replace the orange cartons previously used.
The new colour scheme is based on a gun-metal tin with black and grey labels, highlighted with Bruichladdich aquamarine capsules, to reinforce the connection with Bruichladdich. After all, Murray McDavid whiskies are all bottled on Islay too – with Islay Spring Water. Speysides matured on Islay? Whatever next!
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 About Estate:
The company was founded by Mark Reynier, Simon Coughlin and Gordon Wright (the latter being a member of the family owning Springbank) in 1996. The company is named after Mark Reynier's grand parents, Harriet Murray and Jock McDavid, aide-de-camp of Winston Churchill during WW1.
Murray McDavid never adds any colouring, nor do they chill filter their products. All bottlings are with Islay Spring water, bottled at the Bruichladdich distillery.
The range of products is intentionally small (less than 10 bottlings, selected from distilleries which have produced great whiskies, rather than simply distilleries having a well known names.
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About Varietal:
Rum is produced wherever sugar cane grows. Many coun¡tries, such as the United States, South Africa, and even Russia, produce rum, but it is only the Caribbean Islands that produce rum in quantities sufficient for worldwide export. The islands in the Caribbean each produce a distinctive type of rum, the result of the base material used, the method of distillation, and the length of maturation. Generally, the islands where the Spanish language is spoken, such as Puerto Rico, produce light, dry-tasting rums. The English speaking Caribbean islands produce dark, heavy-tasting rums.
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Recipe:
The Cuba Libre
Recipe:
2 oz Rum
3/4 oz Lime Juice
5 oz Cola
Preparation:
Put lime juice and a twist of lime into highball glass. Add rum and fill with cola.
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