In 2024, the Brut de Fût range from the Ferroni bottler will be enhanced with three new references.
One of these vintages is made from an Australian molasses rum. Distilled in 2013 in a pot still, it was aged in two stages to reach a total of 11 years:
- A first tropical maturation of three years in American oak barrels. With this maturation the rum is subjected to high heat, humidity and very little temperature variation.
- A second Mediterranean aging where summers are very hot and dry, and winters are cold. This aging accelerates maturation in the same way as a 100% tropical aging, but with a higher angels' share. For this phase, the cellar master used ex-muscat French oak barrels from Beaumes-de-Venise for 3 years, then vintage Cognac barrels for the last 4 years.
This rum is not reduced before bottling.
Jérémie's tasting notes
On the nose: we start with woody notes, rather roasted, with candied fruits (peach, prune), a note of apple and finally vanilla and a well-cooked caramel.
Over time, the profile evolves towards a more caramelized and cocoa-like character.
On the palate: a direct, slightly drying attack. A floral note appears briefly, then evolves into a roasted woodiness that releases aromas of caramelized brown sugar, accompanied by grey pepper, cinnamon, some herbaceous notes of sugarcane, and a touch of vanilla. The palate then returns to candied fruit, with a very sweet character, still enveloped in vanilla and a honeyed nuance.
The finish: quite long, with roasted wood and hints of cocoa, even mocha. Candied fruit remains present, but in the background.
