Agricultural rum from Martinique and whole, ripe bananas from Ecuador form the basis of this spiced rum.
Of course, no additives spoil this balanced, subtle composition.
Franck Oksen suggests accompanying this rum with pancakes or waffles.
Nico's tasting notes
In short: ripe banana - chocolate - pastry - gourmet - white rum
The nose is astonishing and perfectly in line with the menu. It's a lovely ripe banana that emerges in the glass. This is not a banana aroma, but a fruit with blackened skin that has ripened in a tropical environment. We're also reminded of pastries and chocolate, with a buttery banana/chocolate muffin that's nicely caramelized. The more the rum is aerated, the closer we are to the fruit, the more the banana is physically present. Its dark, sticky skin carries us towards the dried banana, then back to the chocolate. In the background, there's a hint of lime zest, a sparkle of white rum and cane whose fiber resembles blond tobacco.
On the palate, the rum is smooth but not too sweet. The banana maceration is clearly perceptible and immediately gives a good chewiness, but the rum is also clearly perceptible, probably more so than on the nose, providing a welcome balance. The banana is sprinkled with milk chocolate powder. It's also flavored with rhum agricole, with its lime zest and peppery edge. It's all very surprising and delicious.
In the finish, cane fiber mingles with banana peel in a suave, tropical braid.
"This maceration is original and successful, the ripe banana taking shape and blossoming, no doubt thanks to the real rum that hosted it..."
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