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Book for punchs & rhums arrangés All the recipes for sparkling, fruity, and surprising punches and arranged rums, not forgetting the great classics. |
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Caroni 10th Anniversary We are pleased to present one of the centerpieces of our 10th years anniversary collection... |
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Flat Peach Brandy (Pesche Saturno) made by one of the best distillers in the world: Capovilla |
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We offer 4 rum workshops from €50, discover our many dates. Possibility of privatizing a workshop. Our workshops are mainly in French. |
Come to the store to discover the terroirs of rum, new references - Our tastings are 100% free |
Compose your sample box (60ml sample) with our box of 2, 3 and 5 samples. Your personalized gift! |
The new academic year kicked off with a bang with the France Quintessence and Dugas Club Expert exhibitions. We offer you a quick look back at these events that concluded the summer of 2023.
hidden behind the dull buildings of Avenue de Wagram: this is the venue for showcasing French spirits! It was crowded with beautiful bottles and fine glasses.
Let's say it right away, there were few rums. Nevertheless, we salute the booths we visited: Bielle, Mana’o, and Opportune 1791.
This was an opportunity to retaste the range of Bielle rums. The Bielle 3 years retains its very fruity profile but a vegetal touch has appeared. The aging is done in ex-Bourbon barrels and then in ex-Jurançon barrels, which adds a pleasant touch of white fruit.
The Bielle Amber Premium, having benefited from double distillation before aging for 24 months in an ex-American barrel and in a 650-liter oak vat, delivers marked citrus notes. A nice note of chocolate has been added to this blend. The Bielle 2014, 57.8%, aged in ex-Bourbon barrels and then ex-Sauternes barrels, offers vanilla and more marked white fruit than in other batches. An additional toasted touch makes this latest entry in the Bielle 2014 series a great success.
With Mana’o, French Polynesia continues its rise. We remain particularly charmed by the Rangiroa white rum, unique, with its taste of cane, fruit, and a menthol touch. Finally, at Opportune, the Martinique XO is very well crafted. It develops gradually with cocoa.
Our colleague Laurent praises the whisky range named Arlett. He was delighted by their 3-year-old whisky, originating from a new American oak barrel and an ex-bourbon barrel, with a finish of six months in an ex-rum barrel from Barbados (W.I.R.D and Foursquare). Bottled at 48%, it presents a beautiful profile of grains and fruit coated in greasy notes of coconut, a very nice balance between these two spirits.
We then moved on to the table of Cognac Grosperrin to taste magnificent brandies. This is a house we encourage you to discover. We find both a lot of generosity and finesse in these Cognacs. If there was only one to mention, it would be the GrosPerrin Oléron for its powerful and fruity grape type. It is a very rare production.
We also visited the stand of Calvados Christian Drouin. It is a remarkable family house. We will remember the Calvados with a finish in ex-Foursquare barrel, which is exceptional. In the mouth, the balance between the Calvados and rum is perfect. The acidity and fruit blend harmoniously. This is truly a product not to be missed.
This exhibition was full of beautiful discoveries and encounters!
The Dugas Club Expert was also an opportunity to rediscover certain ranges, like Pusser’s Rum, which stands out with a strong presence in the mouth and sometimes dark notes, or Angostura which, on the contrary, is distinguished by its fruity generosity.
Among the novelties, Abuelo presented us with a Three Angels. Based on the Abuelo Two Oaks, namely a rum aged 12 years in ex-Bourbon barrels then refined in a charred barrel. The best barrels, placed at a height, with a higher angel's share, were selected for this Three Angels blend. At 43%, it achieves a better aromatic concentration.
Chamarel presented its latest carafes, 8-year-old rums with special finishes in ex-wine or whisky barrels. We were particularly charmed by the Oloroso finish which has a strong presence in the mouth with its 45%, as well as by the Peated Whisky and its drier notes enveloped in aromas of vanilla, fruits, and nuts.
La Favorite, whose stand was always bustling, offered its two new explorations: n°6, in ex-Sauternes barrels, and n°7 in ex-Pineau des Charentes barrels. We find a lot of white fruit in Exploration n°6. The youth of the product also provides a refreshing boost. Exploration n°7, on the other hand, is spicier, while having notes of red fruits to its credit. The Tjé Canne arrives in the 1-liter format in mainland France (Hurrah!) and is suitable both for ti-punch and characterful cocktails. This is very good news for enthusiasts.
Ced's rum location was certainly where we found the most references. The vanilla macadamia nut is customized with a teeling finish which adds a particular note. The Ti-Ced peach-cherry, aged in ex-Calvados barrel, is as good as it is round. This product will charm many enthusiasts.
Laurent took a leap to Colombia to land at Coloma. This coffee hacienda, also a rum producer, releases a remarkable 8-year-old rum, coffee smoked. This rum finished in an ex-coffee liqueur barrel, benefits from a second finish in a barrel that received the smoke from coffee roasting. It was a well-thought-out idea and it's successful!
La Baie des Trésors came with its old rum, the Karakoli cuvée, named after the tip of Baie du Galion. We find a nice balance between the fruity and the vegetal. Our colleague Laurent notes that the 52 degrees provide a nice structure, and support a beautiful aromatic palette. It's a real gem!
Laurent also highlighted the great originality of the brand Rump@bloc which offers finishes in ex-Marsala barrels.
Finally, the Sampan brand was tasting a series of finishes, in ex-Cognac, Porto, and Cherry Spirit barrels. Everything is very well done, but our favorite is the old rum, ex-Bourbon barrel, with the finish in ex-cherry spirit barrel. We have an incredible sweetness as well as a beautiful length in the mouth. We also salute a Sampan raised-under-wood, in new oak barrel at 46%.
