This rum surprises me… it´s that good…and it makes one hell of a “Corn `n`Oil!
Rougaroux Rum is made by Donner-Peltier Distillers located in the middle of the cane fields in Thibodaux, Louisiana using pure black strap molasses and raw sugar grown and milled from a family owned farm just down the road from the distillery. They also produce a gin, a vodka and a whiskey called LA1 Whiskey because it´s Louisiana`s first aged whiskey since prohibition.
The name Rougaroux comes from french and cajun folklore legends:
“Deep in the heart of Southern Louisiana Cajun Country lurks a mysterious creature known as the Rougarou, (Roo ga roo). It lingers in the sugarcane fields and swamps, emerging only during a full moon to exact justice on the wicked”
– Because of their monster flavor, we chose this name for our rums”
And flavorful this rum sure is…
I have only tried this dark one and so i have yet to try the white rum which i have heard is also very good having a thick molasses and brown sugar character)
I had heard about Rougaroux rum but never yet tried it when i one day was sitting at the Carousel bar at the Monteleone in New Orleans with a few friends during the Tales of the Cocktail this past summer. One of them suggested i try a rum Alexander with Rougaroux dark which i did and i found it so good i felt i just had to review this rum, here we had something really interesting!
This is a blackstrap rum – but it´s quite different from the other two blackstrap rums i have. They do of course have similarities, like that typical “yummy” blackstrap/molasses flavor but Rougaroux has also an almost demerara-like flavor profile to it with a bold, mysterious, thick and full bodied flavor – and it is (of course) also perfect for tiki drinks…( a big plus in my book…)
But Rougaroux is not as black-ish in color as the others, instead it has a very dark brown color with beautiful almost”reddish” mahogany hues. The label is also really cool i think and so fitting for this rum.
Using Louisiana raw sugar cane and blackstrap molasses they create a white rum which is further aged in white oak barrels (for how long is not known) There is no caramel or other additives in this rum.
Nose: The nose gets me directly to think about a blackstrap with demerara aromas…Deep wood and sugarcane, mash of ripe tropical fruits, a hint of crispy citrus and fresh sugarcane. It`s big on the nose.
In the Mouth: Here comes some vanilla notes along with the wood, it`s deep and oaky with hints of orange peel, sugarcane and molasses. It`s rather balanced and pleasant to sip on and the flavor stays with you for quite some time.
What i find interesting is that it reminds me of El Dorado 12 year old…and i`m kinda puzzled by that – but i love it! I really like those dark, thick, flavorful rums that got “punch” (and can stand up in tiki cocktails) Also a white rum can have that same character – which i suspect their white “Sugarshine” rum may have…since it´s said to have thick molasses and brown sugar flavors – a tasting is required! and i can`t wait to try that one as well.
Rougaroux Full Moon Dark Rum won in 2013, bronze at the San Francisco World Spirits and gold
at the World Spirits Award and in 2014 it won silver at the World Spirits Award and gold at the Beverage Tasting Institute.
If i would pick three words to describe this rum it would be dark, deep and balanced…they call it a whiskey sipper´s rum.
Well, after trying this i can safely say that i prefer to not be without it and that is despite i already have other blackstrap rums, but this one is more than just a blackstrap rum, it´s different. And it does go very well in tiki cocktails.
Dark Puka Punch
1 oz Rougaroux Full Moon Dark Rum
1 oz aged Rhum Agricole
1 oz fresh lime juice
0.75 oz orange júice
0.75 oz pineapple juice
0.75 z passionfruit syrup (lilikoi)
2 tsp honey-mix (equal parts honey and water, mixed and heated to dissolve the honey, then cooled to room temp)
0.25 oz * falernum
Float a little bit of 151 rum on top and finish with a couple dashes angostura bitters.
Classic tiki drink, tasty and rummy! the Rougaroux plays well here.
And on to the next….did i say Rougaroux Full Moon Dark makes a mean Corn ´n`Oil? here it is:
Full Moon Corn ´n´ Oil
2 oz Rougaroux Full Moon Dark Rum
0.5 oz Falernum
And just a little squeeze of fresh lime…
Build in a rocks glass with crushed or cracked ice.
Squeeze a lime wedge over the top, stir, and throw in the spent lime wedge in the glass.
Sip and enjoy!
Three Dots and a Dash
Here´s one of my favorite tiki drinks, it´s a Don the Beachcomber drink and that`s quite appropriate here in this post since Donn Beach was a Louisiana native just like the Rougaroux rum is. He made this drink to commemorate the Allied victory and the name of the drink comes from the Morse Code for the letter “V.” Hence the garnish of the three cherries and either a pineapple leaf/spear or a long chunk representing the three dots and the dash for the Morse Code.
I have only switched the original recipe`s demerara rum for the Rougaroux.
1.5 oz amber Martinican Rhum
0.5 oz Rougaroux Full Moon Dark Rum
0.5 oz lime juice
0.5 oz orange juice
0.5 oz honey mix*
0.25 oz falernum
0.25 oz pimento Dram
6 oz crushed Ice
Combine all ingredients into a blender and blend at high speed for about 5 seconds. Pour into an appropriate glass and garnish with 3 cherries and a pineapple leaf spear or a long shaped chunk.
1 part Honey and 1 part Water, gently heated so the honey dissolves and then cooled to room temp.
Here`s some info on where to buy (only in the US and Louisiana for now)
See other Rougaroux Full Moon Dark rum reviews on RumRatings