Maca Spiced Rum is the brainchild of Michaël Landart, French mixologist and owner of Maria Loca. What was a "cobbled-together" recipe for the bar has become an original, elaborate spiced rum. The fresh spices are chosen for their respective fragrances and properties. Soothing, invigorating or stimulating, they are carefully macerated. We find cinnamon, tonka bean, coffee, nutmeg and clove, on a base of Mauritian rum.
This spiced rum is made without flavoring or coloring, and is also low in sugar.
Nico's tasting notes
The nose is a great bouquet of spices, powerful but not at all burning. They immediately invade the nostrils in a soft, warm way, like in a speculoos or a very fragrant gingerbread. The sweet spices are clearly distinguishable: cinnamon, nutmeg, tonka, while coffee and clove add their tonicity.
The palate has all the makings of a Christmas spice cookie. The rum is straight to the point, with a prominent but gentle cinnamon stick. The aromas are powerful but well regulated, neither stinging nor drying out the taste buds. Tonka is endlessly delicious, while nutmeg brings to mind the 4-spice blend. Finally, the coffee tightens the ranks and the taste buds, then the clove gently numbs the tongue.
Michelle Hadchouel
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