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Our rums from Madagascar

Madagascar is nicknamed the Red Island, for the color of its land. Thanks to its tropical climate and the variety of its soil, it is famous for the cultivation of coffee, cocoa, rice, lychees, vanilla and of course sugar cane.
The rum produced in Madagascar by several local distilleries, is considered the national drink and is the most consumed with beer.
There are two types of Malagasy rums. The first, toaka, is a locally made and artisanal alcohol. The second is produced in the traditional way by the many local distilleries. The most important being the Dzamadzar sugar refinery-distillery on the island of Nosy-Bé, well known for its Dzama rum which is a column distilled molasses rum.

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Price

€0.00 - €540.00

Alcohol

40 % ABV - 52 % ABV

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Color of spirits

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Brand

Age

3 years old - 28 years old

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Rarity (copy number)

4000 - 4000
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Madagascar, this paradise island located in the Indian Ocean, is known for its breathtaking landscapes, its famous lemurs, and its unique biodiversity. But what many people are unaware of is that the island also harbors an ancestral tradition of rum production, a spirit with incomparable flavors.

The Origins of Malagasy Rum

Malagasy rum has its roots in the colonial history of the island. In the 17th century, the French introduced sugarcane cultivation to the island, which quickly adapted to the tropical climate and diverse terroirs of Madagascar. This led to the emergence of local distilleries, producing rums with unique aromas sought after by spirits enthusiasts worldwide.

Production of Rum in Madagascar

The production of Malagasy rum relies on an artisanal and traditional process. Sugarcane is hand-harvested and pressed on-site to extract the sweet juice called "vesou." This juice is then fermented and distilled, giving birth to a spirit that will be aged in oak barrels or consumed young according to preferences.

Iconic Brands

Among the many distilleries on the island, some have managed to stand out and establish their expertise on the international stage. Notably, there is Dzama rum, created in 1980 by Lucien Fohine, which has become one of the leading ambassadors of Malagasy rum worldwide.

Characteristics of Malagasy Rum

Beyond the terroirs, Malagasy rums are also marked by the island's cultural influence. Traditional production methods and the hypnotic gaze placed on each step of the process bear witness to the Malagasy people's attachment to their heritage and ancestral craftsmanship.

How to Enjoy Malagasy Rum?

To fully appreciate the flavor riches of Malagasy rum, it is important to savor it following the proper guidelines:

  1. Serve the rum at room temperature: This will allow all the aromas and flavors of the spirit to be released.
  2. Use an appropriate glass: For optimal tasting, opt for a cognac glass or tulip-shaped glass, which will facilitate the aeration of the rum and the perception of aromas.
  3. Take time to smell: Before tasting, take a long sniff of the rum to identify the different olfactory notes. It is common to find aromas of spices, vanilla, exotic fruits, or even flowers in Malagasy rums.
  4. Sip in small sips: To fully appreciate the aromatic palette of Malagasy rum, sip it slowly and in small quantities.

Finally, don't hesitate to diversify your pleasures by exploring the different types of Malagasy rum, whether they are pure sugarcane juice or traditional, young or aged, dry or spiced. Each tasting will be an opportunity for a genuine gustatory journey into the heart of the Red Island and its unsuspected treasures.