Bapt & Clem's Rum Foursquare 5 Year Old...$51.99
Origin: Barbados
Distillery: Foursquare
Age: 5 year old
1650 bottles made
1650 bottles made
The history of Rum in Barbados:
A small island and micro state on the border of the Caribbean Sea and the Atlantic Ocean, Barbados is sometimes considered the birth place of Rum. The oldest rums come from the island of Barbados (from the beginning of the 17th century). Unfortunately, the sugar industry disappeared on the island, but Barbados never stopped producing high quality rums. Pot stills are still present alongside column stills. Distilleries are technically very advanced especially in fermentation, a key to the aromatic richness of rums from Barbados.
Foursquare Distillery:
Foursquare Distillery occupies the site of a former sugar factory founded in 1636. Closed for years, David Seale reopened the distillery and modernized it. Richard Seale is currently the distiller. Richard produces rums made from pot stills (rich and persistent) that are blended with single or double column distilled rums. The assembled rum is thus more accessible. Only the heart of the distillation is preserved in the both cases.
Bapt & Clems –
Foursquare 5 years old The rums selected by Marc Darroze (although this is already true for most Foursquare Rums) are pure, without any sweetening. After several years of aging in Barbados, these rums finish aging in Gascony in small casks that previously matured sweet Jurançon wines.
Tasting notes: Straw color, brown tints. A very fine nose marked by herbal aromas (hay, verbena, tea), fruity (citrus, white peach, mango) and pastry (brioche, custard). In the mouth, the attack is supple. We find again these aromas of fruit, cakes, butterscotch, fine spices. Beautiful length.
Origin: Reunion
Distillery: Savanna
Age: 12 years old
Distillery Savanna:
The distillery of Savanna was born in 1948 and was designed by Emile Hugot. The distillery has long produced light traditional rums on its St. Paul site. In 1992, the distillery was transferred to Saint-André, thus bringing it closer to the island's main source of sugar production, and took the opportunity to modernize its facilities considerably.
“Traditional” rums
The Bois-Rouge sugar refinery supplies the Savanna distillery with molasses, the essential raw material used to make traditional rums. This is the essence of the Reunionese terroir. Rums are distilled in column stills and then aging in often damp and hot conditions.
Bapt & Clems – Savanna 12 years old
During the last visit of Marc Darroze to Saint-André, the technical team of Savanna opened the doors of its cellars. This is how Marc was able to select this exceptional batch of traditional rum of 12 years of aging. In red flesh ex Cognac.
Tasting notes
Pretty fire color with more sustained reflections. Savanna's unique aging brings an incredible complexity and typicity to the nose: cooked fruits (apple cooked), praline, cigar box, dried flowers, beeswax. After a few minutes, heavier aromas of gingerbread, menthol (almost medical) and honey supplement this palette so rich in aromas. On the palate, the attack is supple, the tannins are rich and round, the end of the mouth slightly spiced (green pepper, sweet pepper). A pure marvel of finesse
'Traditional' rum: This distillery produces traditional rum, made by using distilled molasses. The sugarcane used in the elaboration of this rum is supplied by hundreds of small producers throughout the country.
Licocera Cihuatan distillery: Licorera Cihuatàn is the only distillery in El Salvador and is situated in San Salvador, the capital city. Built recently (1999), the first rum produced was released in 2003. Cihuatàn means ‘beside the woman’, in reference to the Guazapa Mountain nearby which looks like the silhouette of a sleeping woman. For the locals, the Guazapa Mountain protects them, as well as the sugarcane fields and the rum. Bapt & Clems – Licocera Cihuatan 7 years old: This rum was first aged for 6 years in El Salvador, in “solera”, the traditional ageing system in South America, in which the ‘oldest’ rum is 6 years old. It has been in our cellars in Gascony since July 2018, ageing in French oak barrels, previously used to age Sauternes wines.
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