Mauritian Rum
The sugar island's rums: Mauritius distils both agricole (fresh cane juice — Labourdonnais, Chamarel in the hills) and molasses rums since 1850, in a volcanic-soil island whose rum route winds through sugar estates — plus the famous vanilla and spice infusions.
What it is
The sugar island's rums: Mauritius distils both agricole (fresh cane juice — Labourdonnais, Chamarel in the hills) and molasses rums since 1850, in a volcanic-soil island whose rum route winds through sugar estates — plus the famous vanilla and spice infusions. Origins: sugar came with the Dutch (1600s); rum followed; the modern craft era (Chamarel 2008, in a working sugar estate) made Mauritius a rum destination. Made from: cane juice or molasses, column and pot distillation, oak ageing in the tropics. How it's made: 1) Harvest cane (winter). 2) Distil fresh juice for agricole brightness or molasses for depth. 3) Age; infuse the spiced editions with island vanilla. Served: neat at estate tastings; in ti-rum cocktails at beach bars. Flavor: agricole grassy-fresh; molasses rums caramel-rich. Strength: 40%. Culture: rum is the sugar island's second harvest — the distillery tour ends in the cane fields it began in. See also: the Mauritius cuisines collection (dholl puri days, rum nights).
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