Old New Orleans Rum Cajun Spice is a spiced rum made from Cajun. This blend of spices is infused for a full month.
Cajun comes from the English word "Cadien", which designates the descendants of the Acadians. The Acadians were French Nova Scotians who were forced into exile in Louisiana because they refused to pledge allegiance to the British crown. It's a very common spice in New Orleans, and goes well with many dishes.
Nico's tasting notes
In brief: caramel - vanilla - nutmeg - cinnamon - cardamom - dry - woody
On the nose, the "spiced" aspect is not immediately apparent. Rather, it's a concentrated rum with caramel and toasted wood, rather like a clear maple syrup. The nose is powdered with spices in a fairly subtle way; this is not a case of emptying the cinnamon pot. The vanilla is lightly tinged with nutmeg, the whole still resting on a rum that's admittedly light, but very present.
A quick turn of the glass, and the spices begin to swirl too. Cinnamon, nutmeg and cardamom sit comfortably in a cozy caramel. The "spiced rum" is now well established, but still without excess and with a certain greediness.
The palate is fairly dry on entry, but the sugar doesn't overwhelm the palate, allowing us to appreciate once again the natural powderiness of the spices. Cinnamon generally tends to come to the fore, as it does here, in a rather pastry-like, caramelized and buttery way. The other spices have a woody air, or is it the other way round? In any case, this rum is rather fine in its style.
The finish is pastry-like but light, reminiscent of cinnamon roll cake.
"A spiced that doesn't go overboard into confectionery, so your cocktails keep all their style..."
romain
Color: Gold
Quite a spicy nose. More powerful than the Old New Orleans 3 ans. Pleasant scents. Some cinnamon, cloves.
On the palate, it's gourmand. It's spiced, so you feel the sweet spice notes (cinnamon, for example) but at the same time, there's a sweetness that comes through on the palate. A citrus note is also present.
It's round and smooth. It's well made and I think it would be excellent in a cocktail.
The finish is short. Cinnamon and orange.
A very interesting and slightly atypical Spiced. I recommend it as a cocktail, as it will make all the difference.
Pure, I think it could be interesting with a slice of gingerbread or as an end-of-year digestive. Indeed, it recalls the festive season and spicy drinks (vin de noêl etc... ). I think it might be fun to open it at this time of year. However, it lacks the complexity to be drunk on its own.
3,5/5