Emperor Deep Blue Pape Clément Finish is a Mauritian rum that reflects the island's many and varied expertise. It is made from both pure cane juice and molasses rums. Their respective proportions are 40% and 60%, and they are aged for between 5 and 12 years before being blended. Following this, the rum was placed for a further 7 months in Pessac-Léognan Grand Cru Classé casks, from Château Pape Clément.
But the experience didn't end there, because once bottled, it benefited from a final ageing process, this time underwater! Plunged into darkness for 10 months off the coast of Brittany, it rested in a cellar nestled 60 meters below the surface. At a temperature of 11-13°C, with no oxygen and a pressure of 6 bars, the bottles evolved in a singular way.
Nico's tasting notes
The nose reveals tropical aromas of very ripe exotic fruit, already fallen from the tree. This fruit compote has been placed in a toasted oak barrel with a gourmet grain. It releases notes of softly spiced nuts (pecan) and increasingly roasted fruits.
Aeration develops a spicy, gourmet side, somewhere between gingerbread and mulled wine with cinnamon and orange peel. Molasses is at home in this warm atmosphere, adding its own touch of salt, or rather licorice.
On the palate, the film from the nose is repeated, with a fruity, full-bodied attack, followed by gourmet, roasted aromas. We take the time to detail this toasted bread with battery syrup, on which we've spread a few caramel-coated pecans. At the heart of a truly round texture, surprising fruity aromas evolve, seemingly straight out of a Jamaican distillery.
The finish is round and roasted, with sweet coffee and molasses.
"A very round and surprising profile that takes us straight to ripe exotic fruits, before taking a big roasted turn..."
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