World Spirits

Rhum Arrangé

Madagascar

The infused island rum: rhum arrangé — Madagascar's white rum macerated for months with vanilla, litchi, banana, coffee, cinnamon or the island's spices in great demijohns — every family and bar its recipe (Dzama is the big commercial house; the homemade is the pride).

What it is

The infused island rum: rhum arrangé — Madagascar's white rum macerated for months with vanilla, litchi, banana, coffee, cinnamon or the island's spices in great demijohns — every family and bar its recipe (Dzama is the big commercial house; the homemade is the pride). Origins: rum came with the sugar era; the arranging (French 'arrangé') is the Indian Ocean islands' shared art (Réunion claims it too). Made from: white agricole-style or molasses rum, fruits and spices, sugar, time. How it's made: 1) Fill the jar with rum and the chosen fruits/spices. 2) Macerate 3-12 months. 3) Serve small and cold after meals. Served: as the digestif across the island, with vanilla everything nearby. Flavor: the infusion at full perfume. Strength: 20-40% by recipe. Culture: a Malagasy host's arrangé shelf is a diary of the island's orchards. See also: Toaka Gasy (the rougher village cane spirit, noted in this entry).

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