Bielle, the small distillery on Marie-Galante, has distilled this rum twice: first in a Creole column, then in a Charentais still.
Bielle still sources its sugar cane from ox-drawn ploughs. Its manufacturing processes are just like this, highly artisanal and authentic, using methods handed down from generation to generation.
Bielle Premium Ambré was first aged in oak barrels for a year, then for a few more months in small oak casks.
Nico's tasting notes
On the nose, this is a rather planty, delicate entry. Candied cane more than lives up to its age, and its wisdom invites serenity. Herbaceous notes are very round and mellow, with wood mingling discreetly, trying to mimic their naturalness. Like a kind of spiced nougat, the rum is both mellow and intense. Tonka, pepper and aromatic herbs form a highly original, green bouquet.
The attack on the palate is very gentle, before a wave of intense woodiness sweeps in and washes everything away. And it's far from unpleasant when intensity doesn't rhyme with aggressiveness. This is the case here, as the wood is polished and therefore velvety, still with that very green, delicate aspect. Candied cane thrives in this environment, spreading out into spices and even licorice or anise, like a concentrated vesou.
The finish returns to traditional agricultural values: fresh cane, lime bitterness, pepper and even a touch of bagasse.
"An agricultural rum with a singular profile, with wood, spices and botanicals forming a rather unique harmony..."
Pascal Zanetta
Not up to my expectations, but a good little farm for beginners.
Lacks maturity and trunks.
Stéphane Ti'verre
On the nose 👃🏻: it's immediately delicious, with caramelized brown sugar coming out of the glass, and a hint of vanilla. There are also aromas of cane, but here it's candied, really well sweetened. An elegant, honeyed, increasingly fruity woodiness develops, very smooth, almost aged. There's a good intensity on the nose, I'm thinking of caramelized and flambéed apples, with the vanilla coming back strongly, or brioche raisin bread, it's intoxicating.
On the palate 👅 it's both sweet and unctuous, with candied fruits and spices at first, followed by a lovely caramelized woodiness that lands squarely behind to fade gently to notes of vanilla, coffee and chocolate. It's a real dessert in itself.
The finish is on oak that is more than its age, drier on the palate and with sweet cinnamon/musk spices. Long for an amber 👌
I'm completely charmed, as you might have guessed 😍 It makes you wonder how it's possible to have so many flavors and so much felt sugar for an agricultural rum, with 0gr of added sugar I remind you. It's so good 🤤
Romain Vincent
An amber rum with the character of an aged rum. Fabulous
Babulal Gopalsing
Glad to have found this. The "Premium" Bielle, those which are a blend of Column and Pot still are difficult to find in mainland EU.
And the bottle didn't disappoint.
Somewhat "premium priced" for an Ambre, but nonetheless an enjoyable drink from a top distillery.