Contrary to popular belief, Negrita is not just traditional sugar mill rum (made from molasses), but a blend of traditional molasses rum and pure cane juice agricultural rum.
Vesou is distilled in columns. The result is a rum at just over 80°, which is then reduced with distilled water and aged in tuns or oak barrels.
The rums are sourced from Réunion, Martinique and Guadeloupe, then blended alongside Bordeaux for a consistent, well-balanced result. Once blended, the rum is left to rest before bottling.
Nico's tasting notes
Summary: exotic fruits - heavy - animal - caramel
The nose is fruity and exotic, in the manner of rums from Guadeloupe or Jamaica. This generosity is accompanied by heady aromas of rubber, latex and spicy meat juice. This ever-changing nose sails between candied exotic fruits, heavy latex and now damp cardboard aromas. It exudes something heady and very deep, like a heavy fermentation of meat juices or fresh leather, giving it a very animal aspect. With a little time, the grand arôme rum stands out, with notes of ripe fruit and olive.
Aeration allows the grand arôme rum to come even more clearly to the fore, even though it seems tangy and mired in caramel. Some fruit notes remain, still exotic and very ripe, such as pineapple and papaya. To wrap it all up, a very pastry-like aspect comes into play in the form of a raisin cream.
On the palate, there's still the sensation of big-aroma rum (olive and past fruits), acidulated, then engulfed in caramel and perfumed with leather. The texture and heaviness once again evoke broth or meat juice. The paper and cardboard aspect comes through, while the texture is very fluid.
The finish is long, with a more classic rum feel, with wood, past fruits and spices.
"The very heavy side of this rum makes it more suitable for flavoring than for tasting..."
fabienne nicollet
good tasting tasty
MICKAEL P.
Good for my cakes
gael kerloch
good rum but not plain