Rhum Agricole (Martinique)
The cane juice rum of the French Antilles: rhum agricole — Martinique's AOC rhum (and Guadeloupe's), distilled from fresh sugar-cane juice (not molasses), grassy and terroir-driven, the base of the ti'punch ritual (rum, lime, cane syrup — 'chacun prépare sa propre mort', each prepares his own…
What it is
The cane juice rum of the French Antilles: rhum agricole — Martinique's AOC rhum (and Guadeloupe's), distilled from fresh sugar-cane juice (not molasses), grassy and terroir-driven, the base of the ti'punch ritual (rum, lime, cane syrup — 'chacun prépare sa propre mort', each prepares his own death). Origins: Père Labat's 17th-century stills began French Caribbean distilling; agricole became the style when sugar factories' surplus cane juice was distilled in the 19th-20th centuries; Martinique's AOC (1996) is the only rum AOC. Made from: cane juice, fermented fast, column-distilled, rested (blanc) or oak-aged (élevé sous bois, vieux). How it's made: 1) Crush cane; ferment the juice within hours. 2) Distil in Créole columns to ~70%. 3) Proof down slowly; age the vieux in oak. Served: as ti'punch (the drinker composes it), blanc neat with accras, vieux neat. Flavor: grass, cane, tropical fruit, fire when young. Strength: 40-55%. Culture: the ti'punch is Martinique's handshake — offered at any hour, refused at your social peril. See also: the Caribbean collections.
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