Increasingly widespread, popular,and a criteria of excellent quality, it is now the protagonist of tropical cocktails.
Rum brings to mind exotic images it is much more.
In some countries the rum distilirary producers are more than just a drink, it is a symbol of national pride and a source of awareness of local identity.
THE RAW MATERIAL
A main ingrediants of rum comes from sugar cane.
The gathering takes place in the dry season between February and June when the concentration of sugar is very high.
The rum distillation of the fresh juice of the cane to 100% is called “farming” (Agricole) and is produced in the French West Indies (St. Barth, Guadeloupe, Martinique).
Born in 1870, the idea of distilling the juice and not molasses, creating a product of absolute excellence.
The aging process begins thereafter to give roundness and color to the rum.
The continuous exchange with the wood supports the development of a pleasant taste and smooth.
The aging depends on various factors mainly related to the product environement
altitude, climate, temperature, humidity, environment and characteristics of the barrel.
The rum of Martinique and Guadalupe age in barrels made from staves of barrels that have already hosted cognac and brandy for at least 3 years, resulting in a rum similar to the best cognac.
Items per box
|2466||Rhum Tortuga cl 70||40°||6|
How to taste
1) Pour 2 cl of rum into a glass for tasting.
2) Observe its color and density.
3) Bring the glass quickly to and fro to the nose, while investigating shprt inspirations while not offending the nose.
4) Touch the glass with one hand to convey the warmth of the body to the Rum.
5) Add 2 cl of water and continue to quietly inspect and slowly appreciate .
6) Finally, you drink.