Cédric Brément once again delights us with his new Pineapple Caramel with salted butter creation.
For the recipe, nothing is left to chance:
- the caramel comes from Martin Perdreau, an artisan in Nantes
- the rum is an AOC (Martinique of course) aged partly in ex-Sauternes barrels and partly in ex-Cognac barrels
- Victoria pineapple comes directly from Reunion Island. It is cut and inserted by hand into the bottles.
Add to this all the expertise of the ced rums team and you get a very well-balanced arrangé, with caramel that doesn't overpower the other aromas, just present as it should be!
Nico's tasting notes
On the nose, we find the pineapple that Ced has now mastered for many years. But this pineapple is well and truly rounded and softened by something creamy, a butterscotch generously spread over the fruit.
On the palate, the rum is well-balanced and, in the end, not very sweet. It evokes a warm pineapple liqueur, perfumed with rhum agricole and enhanced by a subtle hint of salt. The pineapple slices are flambéed with caramelized sugar and honey.
"More great art from Ced, a perfectly mastered and terribly greedy balance..."
Xavier
A delight, it's excellent, what happiness!