La Confrérie du Rhum Celebrates 2 Years!

 

la-Cuvée-anniversaire-TiArrangé-de-Céd-Ananas-Victoria-Sauternes-Finish-single-cask-en-édition-limitée-à-500-exemplaires

La Confrérie du Rhum Celebrates 2 Years on the 28th of march 2015, and for this celebration there´s a new rum made! This rum is La Cuvée Anniversaire Ananas Victoria Sauternes Finish (Single Cask, Label Rouge) in a limited edition of 500 bottles.

This infused rum has as a base white AOC rhum agricole from Martinique and has been aged for 8 months in sauternes casks before being infused with red labelled Victoria pineapples from Rèunion Island.

The red labelled Victoria pineapples are a high quality and rare product, cultivated and chosen under a very selective way. The standards of this variety of pineapples is very high in terms of cultivation and final results.

The 70cl bottle of this Cuvèe (32% abv) are labelled with a white and gold label with the logo of the group on it and this bottling  will be presented and sold exclusively at the shop Christian de Montaguère in Paris, starting at 2 (14h) o`clock sharp! What a rhum arrangè is you can read here and here you can read about Rhums de Cèd, amazing flavored/arranged rums made by Cèdric Brèment.

La Confrérie du Rhum is a Facebook group created in march 2013 and already counts more than 5000 members. Professionals and rumlovers talk and share their common passion about rum and distillates from sugarcane on it.

For the second birthday of this group, the administrators decided to bring out this “Cuvèe Anniversaire” and teamed up with Cédric Brèment, the famous French rhum arrangè producer of Les Ti`arrangès de Cèd.

I was lucky to get a little sample for pre-review and let me tell you this is some really nice stuff! the lush tropical and sunny fragrance of ripe pineapple is the first that hits me when i open the little bottle….

The taste is rich, floral and fruity, sweet and herbal, and the notes of the rhum agricole is in the front while the lush sumptuous and almost decadent pineapple is lingering in the back. It`s total sweet harmony…and it definetily makes me want to own a bottle….lucky are those who can go there and buy one!

Cèdric Brèment is a master of his art!

Cuvèe Anniversaire

The rum will be sold for 36 euros and you read about the event on the Facebook page

We have the honor to see you there to discuss and share our common passion and also you will have a little surprise, namely, a special anniversary cuvée in the presence of its producer, Cedric Brement in person!

No need to book, or pre-order, you’re all just welcome from 14h until closing of the shop.

Christian de Montaguère
20, rue de l’Abbé Grégoire, 75006 Paris, France

Saturday march 28 at 2:00pm – 7:00pm

Cheers to the second Anniversary of La Confrérie du Rhum!

La Cofrerie du rhum cuvee anniversaire

Rhum Arrangè de Cèd – Point G – Rum Buried in Salt…

POINT G bottle

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!

POINT G in the marsh

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.

One online (and physical in Paris shop) is Christian de Montaguère and another is La Gourmandine Rhumerie and they ship worldwide.

POINT G collage

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

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.

PONIT G in the marsh 2

Isn`t it beautiful? (picture crèdit Cèdric Brement)

Les Rhums de Ced – Punch au Rhum Banane Cacao

Rhum de Ced Banane-Cocoa Ced pic

If you like the french island style “arranged rums” or rhum arrangès here´s a very interesting one. Rhum arangé is a speciality of the French islands, so most of them are made with rhum agricole, fruits and spices.

This rhum arrangè is made by Cèderic Brement who calls his rhums – Les Rhums de Ced/Ti’ arrangés de Ced.

What i have here is a rhum arrangè of cocoa and banana macerated in rhum agricole. Make no mistake here….this ain`t no overly sweet bananaesque concoction – instead you will meet a very elegant and mature flavor or pure raw cocoa upfront with a subtle rich flavor of tropical banana flambè in the background…and it´s absolutely lovely.

Cèdric who is a food engineer, started to create some rhums arrangés during his studies and produced his rhums at home during 10 years before he finally created his product – “Les Rhums de Ced”

He first tested his products on friends and family and then eventually friends of friends started to order his rhums and from there it got bigger. People appreciate the balance of fruits aroma, rum, vanilla and a little bit of sugar says Ced.

And with the success with the products he did quit his job to launch his products and he started with 6 products, which are 100% organic using fruits, spices and AOC rhum agricole from Martinique.

After that he developed a 6 months macerated product in oak barrel : Vanilla – Macadamia nuts.

I want to work to use only natural,  very high quality fruits and i’m looking for special and direct procurement. I want to highlight terroir.

Rhums de Ced medaille or

He won 8 medals in 2013 :

Gold for Victoria Pineapple at the Salon de l’Agriculture in Paris

Gold for Ginger Apple at the Salon de l’Agriculture in Paris

Gold for Mango Passion at the Rum Fest in Madrid

Silver for Pineapple Victoria at the Rum Fest in Madrid

In 2014 :

Gold for Cocoa Banana at the salon de l’agriculture in Paris

Impressive! of course i was dying to try one of his rhums and the one i have here to try out is the Cocoa Banana, and it´s as tasty as it sounds..

I was pleasantly surprised at the cut down sweetness of this rhum, it`s not like what you usually find when the ingredients banana and cocoa are in it. It has some sweetness of course, because it contains some sugarcane but it`s not cloingly sweet at all.

Nose – Cocoa, sugarcane, ripe bananas with a slight hint of vanilla. The balmy creamy sweetness from the cocoa lingers…

In the mouth – The mouthfeel is rich, then pure raw dark cocoa hits you but it doesn`t taste like an upfront chocolate rum, this is much more refined and the cocoa flavor is never anything near too sweet, rather it´s that raw quality of fresh dark cocoa beans. It`s rich and warm and it embraces you.

In the background you have a flavor of banana flambè sweetened by sugarcane and a very subtle hint of vanilla. The vanilla bean is still in the bottle, and how he managed to have it there without it adding too much vanilla flavor to the rhum is more than i know.

There`s only a very slight “rhum agricole grassiness” – the flavor trademark of rhum agricoles – that i can detect. It`s a very smooth rhum and there´s no alcohol burn at all, just a very subtle sharpness and it`s like the whole rhum is mellowed out…into a ripe fruity punch and then that raw cocoa flavor…

My impression:

It`s very tasty, well balanced, nuanced, quite complex, semi-sweet and of good quality.

It`s a very tropical rhum and is best sipped neat with or without ice – which is the way it really should be enjoyed – it has enough flavors all of  it´s own and nothing else is needed.

That said, of course you can make cocktails with it if you like and i decided to make a french island style tropical punch cocktail , it´s my version of a cocktail from the island of la Rèunion called “Mon ti cafrine”.

Punch Mon Ti Cafrine

Mon Ti Cafrine 3

3 oz (90 ml) Ti’ arrangés de Ced Banane-Cacao

Juice of 1/2 fresh lime

2 coffee beans in shaker

Muddle the coffee beans and lime juice, add the rhum and give it a quick shake. Double strain into a sugar rimmed glass.

Garnish with banana leaf.

“Mon ti cafrine” is a french crèole expression from la Rèunion and is an affectionate expression for a beloved woman.

Les Rhums de Ced`s webpage is here and Facebook page here and the rhums are sold at Christian de Montaguère´s rum shop in Paris. If you can`t go there he might send it, mail and ask.

Also Les Rhums de Cèd will be displayed and ready for tasting at the Rhumfest Paris in april 6-7.

Ced bottle