{"id":13705,"date":"2024-04-04T11:41:38","date_gmt":"2024-04-04T09:41:38","guid":{"rendered":"https:\/\/www.rhumfestparis.com\/saint-lucia-rum-get-to-the-bottom-of-the-bottle\/"},"modified":"2024-04-04T12:14:39","modified_gmt":"2024-04-04T10:14:39","slug":"saint-lucia-rum-get-to-the-bottom-of-the-bottle","status":"publish","type":"post","link":"https:\/\/www.rhumfestparis.com\/en\/saint-lucia-rum-get-to-the-bottom-of-the-bottle\/","title":{"rendered":"Saint Lucia rum, get to the bottom of the bottle"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.16″ global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text admin_label=”Text” _builder_version=”4.24.0″ text_font_size=”15px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” text_orientation=”justified” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Saint Lucia rum, get to the bottom of the bottle<\/strong><\/h5>\n

Why does a rum from Saint Lucia develop this aromatic profile? Let’s go from the bottle to the cane to find out.<\/h3>\n

 <\/p>\n

For you – and for many others – the Caribbean<\/strong>, in all its diversity<\/strong>, is at the center of the world’s rum production.<\/p>\n

Martinique<\/a>, Barbados<\/a>, Guadeloupe<\/a> and Trinidad<\/a> – these are all origins you’ve already studied, and although you haven’t mastered them, you know the basics of the cane distillates that originate there.<\/p>\n

Another island in the region catches your eye, just south of the Isle of Flowers: Saint Lucia.<\/strong><\/p>\n

Wouldn’t this be a good excuse to pay a visit to your wine specialist? You think so (oh surprise!).<\/p>\n

The route – which you know by heart – is quickly dispatched and here you are among the shelves covered with bottles of rum<\/strong>. You just love this place!<\/p>\n

You don’t beat about the bush: “Dear wine merchant, do you have any rums from Saint Lucia<\/strong>?<\/p>\n

 <\/p>\n

To answer this rhetorical question, he guides you to one of the shelves and (in the absence of rum) showers you with words like: unique distillery, variety of stills, English tradition, range of brands, diversity of styles…<\/strong><\/h3>\n

 <\/p>\n

As you leave your favorite shop, you almost think that the two bottles in your bundle might not be enough to show you the aromatic range of rums from Saint Lucia.<\/strong><\/p>\n

As soon as you return home, two tasting glasses<\/strong> appear almost miraculously on your table, filled with the contents of your new acquisitions.<\/p>\n

One of them is fragrant<\/strong>, just as your wine merchant had explained earlier. You begin your tasting with the other (and temporarily remove the second).<\/p>\n

\n

 <\/p>\n

Balanced and quite expressive, it greets you with aromas of dried fruit, spices, tobacco, chocolate and vanilla. The whole is resolutely greedy (and not without a hint of freshness) but seems dry, which is confirmed on the palate. The finish is even slightly drying, and the walnut shows the tip of its kernel.
<\/strong><\/h3>\n

 <\/p>\n

Relatively complex<\/strong>, it takes you out of your comfort zone without really pushing you. You’ll go so far as to think that there’s more behind this profile than a single, well-executed aging process, while leaning towards molasses<\/strong> as far as the raw material is concerned.<\/p>\n

A fine analysis indeed.<\/p>\n

The uniqueness of Saint Lucia Distillers<\/strong> (the name given to the island’s only distillery) lies in the variety of styles<\/strong> that can be produced (rather like Guyana<\/a>).<\/p>\n

While molasses<\/strong> (from Panama, Brazil and Mexico, for example, and imported to the island) is used for the most part, the distillery has a few cane fields around their facilities, enabling them to process fresh cane juice<\/strong>. This juice can then be added to certain blends.<\/p>\n

Fermentation<\/strong>, which generally lasts a full day and a half<\/strong>, is carried out using different types of yeast<\/strong> (three different strains), depending on the desired result.<\/p>\n

What’s more, this transformation of sugars into alcohol (and the creation of aromas) takes place partly in… concrete vats<\/strong>. Where most producers use stainless steel or even wooden vats, this is a “detail” that can have its importance.<\/p>\n

\n

 <\/p>\n

Now for the big part: the four distillation units. Their varied natures enable the creation of very different distillates.<\/p>\n

<\/strong><\/h3>\n

 <\/p>\n

Most of the production is handled by a double column<\/strong>. Its role is clearly to produce volume<\/strong>. A bit like Central American rums<\/a>, the distillate that comes out of it can reach 95% alcohol, which means it won’t have much taste (except for that of ethanol). As you know, this means a lot of wood and barrel aromas<\/strong> during maturation.<\/p>\n

Three discontinuous distillation<\/strong> stills make up the rest of the fleet.<\/p>\n

A Vend\u00f4me<\/strong> (previously owned by Trinidad Distillers Limited) will run a juice with dark accents of licorice, leather, spices, brown sugar and empyreumatic, ashy notes. This is the least productive.<\/p>\n

The rest of the trio is made up of two John Dore stills<\/strong>, originally called… John Dore 1 and John Dore 2. The latter has more than ten times the capacity of the former. It is on the latter that the pure juice is distilled.<\/p>\n

Both, in different registers, bring a great deal of aromatic intensity, including fruit galore<\/strong>. If blending is to take place, it will be necessary to be sparing in incorporating the distillate from these two, otherwise the other components will be overwhelmed.<\/p>\n

 <\/p>\n

There’s still one stage during which the aromatic profile will be influenced: ageing. Here again, Saint Lucia Distillers has plenty to choose from, since the distillery uses five types of cask: ex-bourbon (mostly), ex-porto, ex-red wine, ex-white wine and ex-brandy (wine brandy).
<\/strong><\/h3>\n

 <\/p>\n

 <\/p>\n

Add to this the fact that their cellars house around 10,000 barrels<\/strong>, and it’s easy to see that SLD has plenty to experiment with and plenty to enjoy.<\/p>\n

To sum up: 2 raw materials, 3 yeasts, 4 stills and 5 types of barrel<\/strong>. The possibilities are already impressive, but add the usual choices of fermentation time or ageing duration and the field of possibilities expands even further. And now, think blending<\/strong>!<\/p>\n

For it is the know-how and potential of blending<\/strong> that makes Saint Lucia rums<\/strong> so rich. It’s thanks to blending that St. Lucia Distillers<\/strong> has been able to create such diverse brands as Chairman’s Reserve, Admiral Rodney and Santa Lucia 1931.<\/p>\n

You now move on to the second rum, which has had time to air out<\/strong>, which is far from calming its intensity.<\/p>\n

\n

Exotic fruits, cocoa, a burnt facet, vanilla, a touch of glue and a quarter of green olive form an explosive blend. In the mouth, it reveals its power and concentration, leaving a lasting impression on the palate.
<\/strong><\/h3>\n

 <\/p>\n

Since you paid close attention when you read the beginning of this article, you’ll understand that this is a rum where the column distillate does not enter the blend<\/strong>. The result is a distinctive spirit that won’t appeal to everyone, but will be snapped up by some connoisseurs.<\/p>\n

References such as this will not be found in the classic brand range, but in special editions in partnership with wine merchants, distributors or bottlers.<\/strong><\/p>\n

Now that you know (or almost know) all about rums produced in Saint Lucia, it’s up to you to form your own palate<\/strong> and preferences.<\/p>\n

 <\/p>\n

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Saint Lucia rum, get to the bottom of the bottle Why does a rum from Saint Lucia develop this aromatic profile? Let’s go from the bottle to the cane to […]<\/p>\n","protected":false},"author":1,"featured_media":14524,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"

Il est temps de rendre visite \u00e0 votre boutique pr\u00e9f\u00e9r\u00e9e. Il y a tout un pan d\u2019\u00e9tag\u00e8re sur lequel vous ne vous \u00e9tiez jamais attard\u00e9, o\u00f9 sont assorties des bouteilles aux noms bien connus, surtout lorsque l\u2019on appr\u00e9cie les punchs planteurs ou les ti-punchs. Mais vous vous rendez compte qu\u2019il y a aussi \u00e9norm\u00e9ment de rhums vieux.<\/p>\r\n

Votre caviste, pas avare d\u2019informations et de bons conseils, vous encourage \u00e0 repartir avec, ce qu\u2019il appelle, un VSOP, terme que vous pensiez r\u00e9serv\u00e9 au cognac (vous en savez des choses\u00a0!). Il vous parle aussi d\u2019AOC, de rhum agricole, de cahier des charges, rhum vieux, de r\u00e8glementation, de meilleur rhum du monde (oui, son avis est peut-\u00eatre un peu biais\u00e9). Bref, il vous abreuve d\u2019informations, \u00e0 d\u00e9faut de rhum. Vous suivez son conseil, et c\u2019est une bouteille de rhum AOC Martinique VSOP, qui rejoint votre armoire \u00e0 merveilles liquides.<\/p>\r\n\"\"\r\n

La patience n\u2019\u00e9tant pas votre fort, votre flacon nouvellement acquis voit son bouchon sauter le soir-m\u00eame. Vous ne vous rappelez pas tout ce que votre expert es-rhum vous a dit mais, vous avez gard\u00e9 en t\u00eate que votre nouveau rhum r\u00e9pond au qualificatif de rhum agricole et qu\u2019il est donc issu de la fermentation de jus de canne fraichement press\u00e9 (quand je vous dit que vous en savez d\u00e9j\u00e0 beaucoup).<\/p>\r\n

Et pourtant, lorsque vous mettez le nez au-dessus de votre verre \u00e0 d\u00e9gustation, tout juste rempli de 2 ou 3 cl, vous ne d\u00e9tectez pas ces ar\u00f4mes de canne fraiche auxquels vous vous attendiez.<\/p>\r\n\r\n

\r\n

Ce sont des \u00e9pices, du bois\u00e9, un zeste d\u2019orange, des fruits secs, des ar\u00f4mes torr\u00e9fi\u00e9s et une note p\u00e2tissi\u00e8re qui le caract\u00e9risent.<\/p>\r\n<\/blockquote>\r\n

Le vieillissement d\u2019une dur\u00e9e minimum de 4 ans (c\u2019est ce que VSOP donne comme indication) a donc profond\u00e9ment modifi\u00e9 le profil organoleptique du rhum. Cependant, il se distingue aussi d\u2019autres rhums vieux que vous avez pu croiser sur votre \u00e9pop\u00e9e rhumesque<\/i> et poss\u00e8de une identit\u00e9 particuli\u00e8re et marqu\u00e9e.<\/p>\r\n

Plusieurs facteurs expliquent cette signature gustative.<\/p>\r\n

Certes, comme vous l\u2019avez remarqu\u00e9, l\u2019\u00e9levage (dur\u00e9e pass\u00e9e au contact du bois dans le f\u00fbt) joue un r\u00f4le pr\u00e9pond\u00e9rant au travers des ar\u00f4mes qui en sont issus, mais il n\u2019est pas le seul. Le distillat a \u00e9galement son mot \u00e0 dire \u2013 et quand il s\u2019agit de rhum pur jus de canne, il a beaucoup \u00e0 raconter, a fortiori au sein de l\u2019AOC Martinique.<\/p>\r\n

Attention, je vais incorporer un petit peu de technique dans votre verre de rhum.<\/p>\r\n

Comme toute Appellation d\u2019Origine Contr\u00f4l\u00e9e, celle-ci est fond\u00e9e sur la notion de terroir. Pour faire simple, gardons \u00e0 l\u2019esprit l\u2019importance du savoir-faire reconnu selon lequel sont r\u00e9alis\u00e9es toutes les \u00e9tapes de production au sein d\u2019une aire g\u00e9ographique pr\u00e9cise.<\/p>\r\n

L\u2019AOC Martinique, qui a \u00e9t\u00e9 adopt\u00e9e en 1996 avait comme objectif principal de prot\u00e9ger les rhums produits sur l\u2019\u00eele des contrefa\u00e7ons. Bien s\u00fbr, c\u2019est un point important pour le consommateur, qui est assur\u00e9 de la qualit\u00e9 des produits arborant cette indication, mais ce qui l\u2019est tout autant, r\u00e9side dans le cahier des charges de l\u2019AOC. Les producteurs de rhums AOC Martinique doivent suivre \u00e0 la lettre un certain nombre de r\u00e8gles tout au long de l\u2019\u00e9laboration du pr\u00e9cieux liquide.<\/p>\r\n

Je ne vais pas toutes les lister ici, sinon, vous allez vous retrouver avec petit livre indigeste plut\u00f4t qu\u2019un court article facile \u00e0 lire. Pour les plus curieux (et les plus courageux), je vous conseille de jeter un \u0153il \u00e0 l\u2019arr\u00eat\u00e9 du 29 d\u00e9cembre 2020<\/span><\/a>, qui regorge de quoi \u00e9tancher votre soif (de connaissances).<\/p>\r\n

Parmi les crit\u00e8res figurant au cahier des charges, on trouve entre autres les vari\u00e9t\u00e9s de cannes, les zones g\u00e9ographiques, la p\u00e9riode de r\u00e9colte de la canne, la fourchette de dur\u00e9e de fermentation, l\u2019appareil \u00e0 distiller (colonne cr\u00e9ole), ainsi que le pourcentage volumique de coulage, la dur\u00e9e minimale de repos du rhum blanc, l\u2019essence de bois (le ch\u00eane) utilis\u00e9e pour le vieillissement, le fait que ces rhums doivent pr\u00e9senter un profil organoleptique propre au rhum AOC et leur non-\u00e9dulcoration.<\/p>\r\n\r\n

\r\n

L\u2019ensemble de r\u00e8gles le plus stricte dans le monde du rhum o\u00f9 chacun des principes \u00e0 respecter va avoir un impact sur les ar\u00f4mes et les saveurs de votre rhum.<\/p>\r\n<\/blockquote>\r\n

Cela se traduira sur l\u2019eau-de-vie de canne non vieillie par des notes fruit\u00e9es, v\u00e9g\u00e9tales et florales, tout en d\u00e9veloppant puissance et finesse aromatiques. Mais lorsque le rhum est mis \u00e0 vieillir (dans des f\u00fbts de ch\u00eane de mois de 650 litres), il va progressivement se modifier, autant visuellement qu\u2019organoleptiquement \u2013 ce n\u2019est pas tous les jours qu\u2019on fait face \u00e0 un mot de sept syllabes.<\/p>\r\n

Un rhum vieux AOC Martinique doit passer au moins trois ans en f\u00fbt, quatre ans pour un VSOP et six ans pour un XO. Ils pourront cependant \u00eatre plus vieux, les \u00e2ges d\u00e9crits sont des \u00e2ges minimums.<\/p>\r\n

Sa couleur va devenir de plus en plus intense au fil des ans, entre miel et acajou fonc\u00e9. La teinte d\u2019un spiritueux provient, en principe, du contact avec le bois. Je dis \u00ab\u00a0en principe\u00a0\u00bb car beaucoup de producteur utilisent du caramel colorant pour uniformiser leurs produits, voire pour totalement en changer la couleur, ce dernier point \u00e9tant interdit dans le cadre de l\u2019AOC.<\/p>\r\n

Les ar\u00f4mes vont totalement changer, devenir plus complexes et plus longs en bouche. Le cahier des charges les \u00e9crit comme suit\u00a0: bois\u00e9s, fruit\u00e9s (figues, dates, pruneaux), \u00e9pic\u00e9s (vanille, cannelle, muscade) et empyreumatiques (torr\u00e9fi\u00e9, caf\u00e9, grill\u00e9, cacao).<\/p>\r\n

Le choix du f\u00fbt jouera un r\u00f4le pr\u00e9pond\u00e9rant (ainsi que le temps pass\u00e9 dans ce f\u00fbt). Du ch\u00eane fran\u00e7ais n\u2019aura pas le m\u00eame effet que du ch\u00eane am\u00e9ricain\u00a0; l\u2019influence du f\u00fbt neuf se traduira diff\u00e9remment que celle d\u2019un f\u00fbt usag\u00e9\u00a0; le pr\u00e9c\u00e9dent contenu pourra avoir un impact majeur sur le rhum nouvellement entonn\u00e9. Autant de choix que la distillerie et le ma\u00eetre de chais devront faire en fonction du r\u00e9sultat escompt\u00e9.<\/p>\r\n

Votre nez ne vous avait donc pas tromp\u00e9, vous \u00eates bien loin d\u2019un rhum blanc pur jus de canne. Cependant, soyez certain que l\u2019identit\u00e9 du distillat a bien son r\u00f4le \u00e0 jouer sur le profil du rhum vieux, m\u00eame si ce sont les conditions de vieillissement qui d\u00e9termineront l\u2019essentiel de la trame aromatique de votre rhum vieux AOC Martinique.<\/p>","_et_gb_content_width":"","footnotes":""},"categories":[616,18,624],"tags":[422,584,694],"class_list":["post-13705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quelle-est-cette-bouteille-de-rhum","category-uncategorized","category-whats-this-bottle-of-rum","tag-melasse-en","tag-purs-jus","tag-saint-lucie-en"],"acf":[],"yoast_head":"\nSaint Lucia rum, get to the bottom of the bottle - Rhum Fest Paris<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rhumfestparis.com\/en\/saint-lucia-rum-get-to-the-bottom-of-the-bottle\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saint Lucia rum, get to the bottom of the bottle - Rhum Fest Paris\" \/>\n<meta property=\"og:description\" content=\"Saint Lucia rum, get to the bottom of the bottle Why does a rum from Saint Lucia develop this aromatic profile? 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