Born in the heart of Las Tunas, where sugar cane soaks up the burning Cuban sun, Conde de Cuba Elixir Punch 32° is a liqueur heir to a long Caribbean tradition.
The raw material, sugar cane, is grown on these fertile lands bathed in sea air. From its molasses is born the must, carefully fermented for a few days, then distilled in tall columns. The rum thus obtained, initially powerful and crystalline, then softens in the silence of the cellars, in contact with the American white oak from which it draws its golden nuances and woody aromas.
But the elixir goes further than rum alone. Master blenders combine fruit macerates—figs, dried plums, raisins—with the island's iconic spices: the sweetness of vanilla, the warmth of cinnamon. Cane sugar envelops the whole, balancing the strength of the alcohol to create a silky roundness. The elixir then rests, harmonizing, before being reduced to 32°, a deliberately moderate level that makes it an accessible and voluptuous liqueur.
Neither quite rum nor quite liqueur, Conde de Cuba Elixir Punch 32° stands out as a bridge between tradition and sweetness, to be enjoyed neat as a digestif or in cocktails with tropical accents.
Nico's tasting notes
The nose opens with liquid but well-cooked caramel, like that used to coat pastries. Gourmandise is the order of the day, all the more so as a small wave of sweet spices seems to be washing up on this rum's shores.
Aeration lightens the profile a little, and the atmosphere becomes fresher. A few tangy fruits gradually give way to a crunchy, very slightly spicy candy.
The palate is very round and soft, just like the caramel topping evoked on the nose. It spreads slowly over the taste buds, yet with a rather light character, without exaggeration. The vanilla also spreads out with ease, as does the cane sugar.
The finish, of course, retains its sweetness, and the rum sticks to the lips for a long time.
"A dessert rum, even a topping rum, extremely round, gourmand and sweet..."
