On the dark side of the Caribbean, Voodoo magic was shrouded in a distant and eerie veil of mystery. Today, Voodoo magic has evolved into a way of life and inspiration for art, dance, music and rum, expressed through colorful carnival parties, under the light of the full moon. Balla is named after the Voodoo goddess of life Damballa, who expresses dual human nature.
Tasting Characteristics
On the nose it has complex notes of lightly roasted coffee and sweet vanilla blossom, while mocha elements are incorporated into rich black molasses with notes of spices. On the palate it has a rich round sweetness with a strong rum character and charred barrel (burnt barrel), ideally framed by notes of smoked roasted coffee, mocha, ginger, nutmeg, vanilla, black molasses, caramelized zachaha and other bahara. The finish is characterized by complex notes of rum, balanced sweetness and notes of warm spices. Long aftertaste.
The process
The charred barrel process is often used by whiskey makers. It is the preparation of the barrel in which the good whiskey matures. Charred-barrels are barrels that have been severely burned internally. When they are extinguished they are charred, they are black inside with a lot of ash residue, which leads to drinks with a darker color. In terms of taste, intense burning leads to caramelization of wood sugars, resulting in caramel and honey flavors.
Served
Straight with orange peel or in cocktail Painkiller (50ml Balla Spiced Rum, 20ml coconut cream, 30ml pineapple juice, 20ml orange juice, 2 drops of bitter).
