A shrubb or Christmas punch is a West Indian liqueur made from white rum. The rum used to make Longueteau Punch Shrubb is none other than the agricultural Longueteau 50°. It is distilled in a Savalle column of 28 copper and stainless steel trays, then reduced with Soufrière spring water.
This handcrafted Guadeloupean punch uses fruit harvested on the Domaine du Marquisat in Sainte-Marie. The ingredients include oranges, mandarins, coffee and a little sugar. It macerates for 2 weeks, with no added flavoring.
Nico's tasting notes
The nose is very pastry-like and mellow, like a cane honey cake, a gingerbread with candied orange peel. This nose evokes a rather specific reference, which I encourage you to discover if you haven't already: the "bolo de mel" from the island of Madeira.
On the palate, the roundness of the candied orange is gradually diluted by the sweet agricultural rum, before cinnamon and nutmeg take over. The sensation of soft honeyed gingerbread is the same as on the nose: greediness is at its peak.
"A real gingerbread with candied oranges, in your glass..."
