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496 years ago in 1523, The first sugar cane processing plant on Puerto Rico is built.

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Rhum Agricole

Fresh sugar cane juice rhum from the French islands.


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Old 01-09-2009, 12:28 AM   #11
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Originally Posted by Hank Koestner View Post
I am really interested in this rhum. I hope I get the opportunity to try it, or some how it comes to the US.
A part of me hopes that maybe Guadaloupe does not standardize, as I like the products that are distilled there now.
Hank...Good thoughts there. I think that if Guadeloupe does become AOC, It will retain it's own character...I do not think the producers there will stand for anything less. They recognize their difference with Martinique quite clearly.

I think their challenge will be how to come together to express such in a way that makes sense to the INAO. Time will tell.
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Old 01-09-2009, 03:34 PM   #12
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A wise Uncle of mine once told me at a tender age that "The more you learn the less you know".
Too true. When you know enough to know that you know nothing, you've gotten somewhere. I do wish, however, that someone who is better able to describe rum flavor profiles had a bottle of this one. I tend to be a bit overwhelmed by the alcohol and only taste major flavors in straight spirits, although I can sometimes pick up the nuance if I mix it. If there's a trick there, I'd love to know what it is.

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Originally Posted by Hank Koestner View Post
I am really interested in this rhum. I hope I get the opportunity to try it, or some how it comes to the US.
Here is their website, and they do have an email address. Maybe we can start a grass roots movement. http://www.berlingsa.com/
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Old 01-10-2009, 03:02 AM   #13
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Originally Posted by lperry View Post
I tend to be a bit overwhelmed by the alcohol and only taste major flavors in straight spirits, although I can sometimes pick up the nuance if I mix it. If there's a trick there, I'd love to know what it is.

If you add a dash of filtered room temperature water, or 2, it will tone down that strong bite enough to savor the other flavor. I, too, used to be overwhelmed by strong spirits.
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Old 01-10-2009, 12:37 PM   #14
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rumdog007 is dead on.
A little water (as clean as you can get, and room temp) will 'dilute' the alcohol (the most volatile flavor in a spirit), and allow you access to the other (considerably less volatile) flavors..
The problem with to much water is it 'stretches' the flavors across to large a volume, so start with a little, and adjust.

Also, 'smell' the 'scents' as long as you can before you 'taste' the flavors.
The nose can easily discern between hundreds of scents (flavors for the nose), even when only present in a minuscule amount (our taste buds observe flavor with 5).

Smell, agitate, smell, aerate, smell, examine, smell, sip, smell again. . .

This will 'inform' your palate what to 'taste' for: Hundreds of hints, and five ways to find them-- the more clues you have, the better your chances of finding out, what you are trying to find out.

i have to taste a broad range of spirits for my job.. always have some water handy.

Some smelling tips:
SMELL STRAIGHT ALCOHOL ONLY WITH EXTREME CAUTION!
Hold the glass a couple of inches away, sniff gently, aim for the bottom lip of the glass, then the top, then each side in turn, and repeat.

One trick i like is to plant my nose into my glass, as far as i can, taking care to NOT 'inhale' through my nose,i instead inhale through my mouth-- you have to be careful with this, but it gives you a wonderful 'overall' of the scents as they exist in harmony with one another.

OK now to taste: Take the smallest sip you can-- let it wash your palate (just barely enough to cover your tongue' with effort), let it 'sensitize' your palate-- give you more hints... take another smell or ten... now a bigger sip--

From here let nature take over, and trust yourself..

How can you smell mango in distilled sugar cane?? i don't know but it is there-- behind the finger nail polish, the old books in the library, pineapple, erasers, strawberry's, banana, turned soil, coconut, cigar box, marshmallow, fresh split fire wood, cotton candy, leather, melon, tobacco-- whatever...

It is your experience, you define it... and we can't wait to hear about it!!!
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Last edited by forrest; 01-11-2009 at 10:48 PM. Reason: add a word, and a space
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Old 01-12-2009, 03:24 AM   #15
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Originally Posted by forrest View Post
rumdog007 is dead on.
A little water (as clean as you can get, and room temp) will 'dilute' the alcohol (the most volatile flavor in a spirit), and allow you access to the other (considerably less volatile) flavors..
Gosh, let's see. I believe that the reason I know this is because forrest actually taught me this tip! Thanks, f!
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Old 01-16-2009, 12:10 AM   #16
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Many thanks for the water tip - It definitely takes off that edge. I'll probably come back in the future and say something more useful after I try a few more aged rums and have more for comparison, but for now, here goes.

The nose is smoky butterscotch and is wonderful and smooth even without any water added. The smoke lessened with the addition of the water. The body is neither overly sweet nor dry, but rich. There is a bit of an initial bite (there's a spice in there - pepper maybe?), then butterscotch cake with some vanilla oakiness (at least that's how I would describe it in wine), and a very slight floral top note. There is a depth that I know comes from the aging. I'm not getting fruit in this one. With a tiny spoon of water, there is no alcohol harshness at all, just the bite that lasts through the finish. I can't get away from the baked goods for descriptors. Toffee shortbread bars. Vanilla butter cake. Ever have a southern caramel cake? Really delicious.
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Old 01-16-2009, 04:13 AM   #17
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lperry, thank you for the skillful and insightful tasting notes. I definitely was tasting a little of that rum, too!
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Old 01-16-2009, 09:46 AM   #18
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I got given a couple of small bottles of this rhum earlier in the week. Haven't tried it yet, but after Linda's review I am interested to try it out. The one thing that surprised me with the small bottle was that it actually had Berling embossed on the bottom of the bottle. Most small bottles I get out of Haiti usually have Bermudez or other Dominican rum names embossed on the bottom and sometimes the cap. I did take a small sniff of one of the bottles and smelt pretty good. Will report back later after a good sample!!
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Old 01-16-2009, 11:04 AM   #19
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Will report back later after a good sample!!
Please do! I have more experience with wine than rum (so far), but it's always interesting how different people will find different flavors. I also can sometimes only figure out a flavor after it is pointed out to me.

I forgot to mention that my bottle is the five star gold label. The best Mr. lperry can remember, it was purchased about five or six years ago. It's definitely on the list for the next trip to Haiti.
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Old 01-16-2009, 12:17 PM   #20
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Ever have a southern caramel cake? Really delicious.
Yes i have, and that rum does sound delicious...

Especially the persistent spice against the full, dark rich flavors--yum!

Excellent notes, and thanks for letting us taste vicariously through you...
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