This pure cane juice white rum from Guadeloupe (distillation of pressed and fermented cane juice) has an alcohol content of around 70° when it leaves the column still. It is then placed in wooden tuns of several hundred hectoliters to be stirred and aerated for a period of 3 to 6 months. Thus, during this maturation period, the volatile compounds gradually evaporate. Before bottling, it is gently reduced to 50° by adding spring water.
Damoiseau Blanc 50° received the gold medal at the Paris general agricultural competition in 2007 and 2011.
Nico's tasting notes
In brief: cane - straight - frank - citrus - pepper - balanced
The nose is besieged by a full, round cane, which immediately gives the impression of a true traditional white agricultural rum. It's got everything you're looking for: cane juice, a little citrus, a pinch of pepper and a sense of terroir. The nose is straightforward and eye-catching, with the cane well in evidence and some hints of mushroom.
The alcohol is integrated, even with aeration, this is a fairly fine eau-de-vie that doesn't tickle the nose. Heady flowers and ripe fruit are unleashed for ever more exoticism, with lime zest reminding everyone of their seriousness and ringing the bell for ti-punch.
The attack on the palate is also frank, as this traditional rum doesn't mince its words, embracing the palate with its dry notes of cane fiber and pepper. The cane bears witness to the harshness of the wind in the fields, the dry days and the robustness of its stalk. Once again, we get what we wanted: a rum with character, true to its agricultural spirit.
In the finish, the cane fiber melts completely into the pepper and the rum fades away, leaving the taste buds sharp and ready for more!
"A true white ti-punch rum, with a balance that may even spare you the teaspoon of sugar..."
