Plantation Trois Rivières has chosen to use a traditional method for this "Cannes brûlées" rum from its "les éditions du bar" collection.
The cane for this cuvée comes from the fig tree plot in Rivière Salée. This plot, planted with reed cane, was selected for its isolated location. Its location makes it possible to burn the cane before harvesting. The aim of this ancient method was to eliminate sharp leaves and ward off snakes before hand-cutting.
Once cut, the canes are transported, still steaming, to the distillery for pressing and fermentation. Burning reduces the water content, allowing the juice to concentrate its aromas. The sugar content does not decrease, however, as the sugar is naturally protected by the outer part of the cane.
Nico's tasting notes
The nose opens with very fresh cane juice, rather dry, limpid and mineral. We're reminded of a cane swept by winds laden with the scents of heather, aromatic plants and even sea spray that would take us to the side of a Scotch whisky.
With aeration, the still-solid cane is now studded with smoky pepper, turning us away from whisky to consider mezcal, so typically herbal, peppery and smoky.
The palate is very smooth, fatty and truly smoky, giving this rum an eminently gourmand and singular character. The tour de force here is to approach other smoked eaux-de-vie, while never losing sight of the fact that it's the sugarcane juice that must dominate the proceedings. This one, therefore, is deliciously peppery and herbaceous, a real success.
The finish sees the smoke dissipate with length, while a few touches of fermentation cling to the combava zest.
"A great delicacy that resides in a cane coated with fatty smoke..."
