Saison rum
The profession of Cellar Master, today shared by brothers Jérôme and Lilian Tessendier, is a true vocation and a veritable passion. They now apply their expertise in blending and ageing techniques to a different world of spirits : rum.
The brothers draw from their experience and clear vision of the spirits world.
They begin by tasting, analysing, and evaluating rums from various sources to create a blend in accordance with the traditional French method. This elaboration will enhance the authenticity, finesse and subtlety of the spirit.
Jérôme relied on the different aromatic and tasting profiles of each of these terroirs to design a unique blend : SAISON Rum.
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It's on the island of Barbados that rum was first produced in the Caribbean. Its geologic conditions, rich in limestone, are extraordinarily suited to the cultivation of sugarcane crops. The typicity of its fertile, chalky soil is similar to the type also found on our own Cognac lands. Two types of distillation are used on the island, pot stills and column stills, offering to the winemaker a wide choice of distillates allowing him to create a subtle and complex blend.
Selection of the Cellar Master : Different batches of 5 years old rums distilled by one of these traditional methods were chosen, offering delicate fruity aromas with plum notes.
Trinidad is the southern most island of the Caribbean archipelago and has a hot and extremely humid climate. The very most character of the island offers a strong oxidation and, therefore, an accelerated ageing of the rums in oak barrels.
Selection of the Cellar Master : A blend of 3 to 5 years old column distilled rums were chosen, bringing a light, creamy and unctuous note to the final blend.
Sugarcane from the favorable climate and fertile soil of Jamaica, combined with a rare fermentation style and the prevalence of copper alambic stills create distinctive rums that are rich in esters and packed with intense funky flavor. We drew from this terroir the aromatic power that is typical to Jamaican rums.
Selection of the Cellar Master : Different lots of Jamaican rums, mostly distilled in alambic, were chosen. Their vegetable and licorice notes give the product its freshness and simplicity.
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