Roasted nuts and almonds, brown sugar and soft vanilla. There is something almost baked about this rum, as if it had come out of an oven rather than a cask.
Expert Description
S.B.S Barbados 2013 Bourbon and Amontillado Cask is a Barbadian Rum matured in ex-Bourbon and Amontillado casks and bottled at 50%. It is a single cask rum made from molasses and distilled in both a column still and a pot still in 2013 at Foursquare. After twelve years in cask, 1423 World Class Spirits bottled it in February 2025 as part of the S.B.S Single Barrel Selection series.
Amontillado is a dry, nutty sherry, which fits the roasted nuts and almonds in the rum. The bourbon cask supplies soft vanilla and brown sugar, while a full oak character holds it all together. Blending column still and pot still gives both lightness and weight.
Only 210 bottles were filled, all of them bottled exclusively for the Danish market.
Tasting Notes
Nose
Dried fruit and nuts with warm notes of brown sugar and soft vanilla.
Palate
Roasted nuts and almonds, and a full oak character.
Finish
Long and elegant, with ripe grapes.
Specifications
Name: S.B.S Barbados 2013 Bourbon and Amontillado Cask
Distillery: Foursquare
Bottler: 1423 World Class Spirits
Region/Country: Barbados
Type: Barbadian Rum
Age: 12 years
ABV: 50%
Size: 70 CL
Cask type: Ex-Bourbon cask and Amontillado cask
Non-chill filtered: Yes
Distillation method: Column still and pot still
Distilled: 2013
Bottled: February 2025
Number of bottles: 210
Edition: Exclusively bottled for the Danish market
Serving suggestion: Neat at room temperature in a small glass, with a few drops of water if you like
Flavour Profile
Nutty · Dried fruit · Brown sugar · Oak · Elegant
Did you know?
Foursquare sits on an old sugar plantation in Saint Philip. The plantation's sugar factory closed in 1987, and distilling on the site only began in 1996. Since then the distillery has built its own solar plant, which covers around 40 percent of its energy use.
See our full selection of SBS 1423
See our full selection of Rum
Listen to our podcast: