Ginger flavor varies greatly between fresh and dried.  We use both to get the subtle flavor and the spiciness.  Macerated for weeks to extract the flavor with some orange zest, lemon zest, and a touch of pineapple, then barrel aged for a couple of years until needed for bottling.

This rum lasts a long time.  Very intense concentrated flavor, only a splash is needed to get the effect and spice flavor in a cocktail or in an exotic dish.

I will float this on a Masi Tai, or put it in hot tea with lemon and honey.  Combined with our gold or silver rum with lime and mint makes for an exotic Mojito!