The Point G byÂ Rhums de CÃ¨d is a very special curiosity – itÂ´s a rhum arrangÃ¨ with Ananas Victoria (a special type of pineapple growing in la RÃ¨union island) that has been buried in a salt marsh for 2 months….
Yes you read that right, the bottles wereÂ buried in a salt marsh (marais salant) with seawater and clay in France for two entire months allowing the salt flavors to enter through the cork and thus give the rum inside a special flavor note. I especially like how there is still dried clay on the rum bottles!
I asked CÃ¨d what the salt have done for the rum? he said theÂ pineapple note is prolonged and salt helped approve its taste and smell with aÂ little salty note. I have tried some of his other rhum arrangÃ©es and let me tell you he makes some quality stuff! (I earlier reviewed his Rhum Banane Cacao) he sure knows what he is doing.
“Point “G” is macerated with pineapple Victoria andÂ was buried for 2 months in the salt marshes. It wasÂ covered with clay and then sea water.Â The result is quite surprising on the color and taste”
I also asked two rum cork makers and experts in London during the rumfest this past fall what their thoughts were about whether or not salt can actually enter through the cork intoÂ a bottle and affect the flavor of the rum and wooow did IÂ get them to scratch their heads…I bet they never got such a question before… 🙂 Well, they had never heard of it before..but they did not deny it could happen.
In any case this rum does taste wonderful and I think it`s a VERY interesting experiment to say the leastÂ and btw who does this??
Gotta be a real rum geek right?
I just love it!
The nose of Point G is mature tropical pineapple paired with a musky earthy scent and in the mouth the pineapple flavor is of course dominant, paired withÂ that earthy taste and then aÂ tiny hint of something, could it be the salt? adding a bit of zing to the flavor.
The overall impression is a very tropical mellow flavor – soft, rich, full-flavored from ripeness and earth that isÂ pleasantly agreeable.
The best way to enjoy a rhum arrangÃ¨Â in general is to drink it as it is with a little ice or without, but you can make cocktails with it too and since this rum isÂ made with pineapple thereÂ´s a lot of drinks it can be used with. I would keep it simple though in order to not let these exquisite flavors get lost with too many other juices and stuff.
The Point G was an experiment and the limited amount of bottles are unfortunately long gone, but let`s hope he does this again in the future! but CÃ¨dÂ does indeed have some very good other rums, all excellent and made with real fresh, organic and seasonal fruit macerationsÂ -Â “rhum arrangÃ¨” – for sale on his web page and also in spiritÂ shops in France.
He has rums such as Mangue-Passion, Ananas Victoria, Carambole-Passion, Banane-Cacao, Vanilla-Macadamia…(i`m drooling here 🙂 Another thing these rums can be used for is in desserts! i made baked papaya with vanilla, dark sugar and coconut milk “garnished” with theÂ Banane-Cacao rhum…
So IÂ keep it simple andÂ serve this drink, and since the Point G is not available right nowÂ you may use his normal pineapple rhum arrangÃ¨ which is made with the same ananas victoria and a hint of vanilla.
Mixed with fresh pomelo juice and lime plus a touch of dark sugarcane syrup and chilled with ice, the heavy earthiness is lifted up into a more fruity fresh character that would be very nice IÂ imagine on a hot day on the beach.
Point G Rhum Punch
60 ml (2 oz) Point G or Rhum arrangÃ¨ Ananas Victoria
30 ml ( 1 oz) Pomelo juice
15 ml (0.5 oz) fresh lime juice
15 ml (0.5 oz) dark sugarcane syrup (sucre de canne roux)
Don`t shake, just stir together like you would do a ti punch and add a chunkyÂ ice cube or two that doesnÂ´t melt too fast.
Garnish with a slice of pomelo fruit.
This makes a very refreshing distinctively tropical drink to enjoy.
Isn`t it beautiful? (picture crÃ¨dit CÃ¨dric Brement)