The Point G by Rhums de Cèd is a very special curiosity – it´s a rhum arrangè with Ananas Victoria (a special type of pineapple growing in la Rèunion island) that has been buried in a salt marsh for 2 months….
Yes you read that right, the bottles were 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 Cèd what the salt have done for the rum? he said the pineapple note is prolonged and salt helped approve its taste and smell with a little salty note. I have tried some of his other rhum arrangées 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 and was buried for 2 months in the salt marshes. It was covered with clay and then sea water. 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 into a bottle and affect the flavor of the rum and wooow did I 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 least 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 with that earthy taste and then a 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 is pleasantly agreeable.
The best way to enjoy a rhum arrangè 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 is made with pineapple there´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 Cèd does indeed have some very good other rums, all excellent and made with real fresh, organic and seasonal fruit macerations – “rhum arrangè” – for sale on his web page and also in spirit 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 the Banane-Cacao rhum…
So I keep it simple and serve this drink, and since the Point G is not available right now you may use his normal pineapple rhum arrangè 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 I imagine on a hot day on the beach.
Point G Rhum Punch
60 ml (2 oz) Point G or Rhum arrangè 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 chunky ice cube or two that doesn´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 crèdit Cèdric Brement)