This amber rum, which could also be called “aged in wood” , spent 18 months in oak barrels which had previously held Cognac . It is these barrels that make the difference here, because usually rums in this category are rather aged in tuns, which are large wooden vats. For this rum, the increased contact with the wood and the presence of Cognac in the staves (boards which constitute the barrel) give it great richness for its young age. It has been reduced to 45° to be enjoyed on all occasions: relaxing tasting , cocktails , without forgetting cooking and baking.
Produced on the Marquisat de Sainte Marie estate, south of Basse-Terre, it is based on Longueteau white rum, a blend of red and blue cane juice. This artisanal, family-run distillery controls its production from A to Z, producing some of the finest rums in Guadeloupe.
Nico's tasting notes
In brief: fruit - vegetable - fresh - strong spices
The first nose is light, with cane blossom moistened with lemonade. Cane sugar in syrup goes hand in hand with the tartness of strawberry or banana candy. The cane is very fresh, a little mineral and slightly peppery, its citrus notes covering the aromas of fermentation (fruit and even very ripe vegetables) that line the bottom of the aromatic profile.
Aeration gives an even sweeter impression. Love apples appear, followed by a slightly spicy tutti-frutti candy. Woody notes follow with round vanilla, while the other spices that follow bring a little more pep.
The palate is quite lively and a little tart, then quickly conforms to a more traditional idea of rhum agricole. At first, the tart candy binds with ethereal aromas, then turns to tangy citrus, whose bitter zest finally tightens the taste buds to gray pepper.
The finish is light, with citrus fruit above all and a persistence of fermented cane juice.
