At 1710 Midnight Sun 46.4°.

Soleil de Minuit is a complex blend of different rums from Martinique (AOC, so pure cane juice) and Guadeloupe (cane juice and traditional molasses).

The rums, aged between 6 and 13 years on arrival at the winery, are first transferred to 300-liter ex-cognac French oak barrels, where they age for a further 2 to 4 years at a temperature varying between 19° at night and 40° during the day (the winery faces the mountains, sheltered from the trade winds).

A first blend is then made in foudres, also ex-cognac, for homogenization for 8 weeks. A second blending is then carried out - still in ex-cognac casks - to obtain A 1710 Soleil de Minuit, which is then stored again in 300-liter casks for a further 8 weeks. The whole is then left to rest for 3 months, with a possible slight reduction with Volvic water.

Finally, bottling is carried out after filtration at room temperature.

Nico's tasting notes

The nose is immediately thick and complex. In the meanders of spicy molasses, we find roasted and caramelized nuts, wood that's both fatty and burnt, rich and varied spices, and a hint of olive. The candied fruits are measured, as is the pastry register. The greediness is restrained, the profile is elaborate, and there's a fine search for subtlety.

With a little air, the pastry notes become very medicinal, with camphor and the softness of a bandage. Resinous aromas such as rosemary and pine also come to mind. These medicinal notes are always well-balanced, but don't overwhelm everything with their freshness, retaining a rounded, gourmand aspect, perfumed with grand aroma rum.

The palate opens with surprising notes of tangy fruit. Stone fruit is fresh and sparkling, dancing on spicy, tannic wood. A candied, fruity wave follows, with cherry stones and prunes in brandy. The palate moves back and forth between a dry, woody, rather vegetal, agricultural-style rum, and a rum that leans towards the grand aroma or very pastry-like Guadeloupean expressions.

On the finish, it's the latter facet that prevails, with candied fruit and marzipan, and even a lingering hint of green olive.

"A rich, full-bodied rum, with an assertive sweetness..."