Saint James Impérial Blanc Agricole

Second time tasting this Rhum Agricole. This time during the cachaça sommelier course that I taught at the Brazilian Sommelier Association. A drink produced within the Martinique Rhum Agricole AOC. Martinique Rhum agricole is more expensive to produce due to the high labor costs in Martinique compared to neighboring countries such as Jamaica, Cuba or Brazil. Molasses, being a by-product that requires less care in handling, is also a cheaper raw material when compared to fresh sugarcane juice. The decision to seek an AOC was taken as early as 1975 2 . The aim of the AOC was to extend the legal protection due to rums produced in the French overseas regions. The AOC application was successful in 1989, and was granted by FENARUM (National Federation of Rhum Producers). The AOC specifications define geographical limits for sugarcane cultivation and standard production techniques (distillation columns, aging, fermentation, etc.) to characterize the rhum agricole product. A defined geographical area. To be labelled as "AOC Martinique Rhum agricole", rum must be produced from sugarcane grown in an area authorised by the AOC decree. Currently, only the territories of the following 23 municipalities of Martinique are permitted to grow sugarcane for the production of AOC Martinique Rhum agricole. The yields of the crop are limited to 120 metric tons of sugar cane per hectare (currently, average yields in Martinique are closer to 70 tons/ha). In comparison, sugar cane yields can easily exceed 150 t/ha in other parts of the world. This limit was introduced to avoid unsustainable agricultural practices, such as the massive use of fertilizers. The specifications of the "AOC rhum agricole Martinique" also limit the use of irrigation technology by prohibiting more than four months of irrigation per year. Sugar cane has high water requirements, this limitation is indeed significant and restricts the cultivation of sugar cane to well-irrigated fields and prevents overproduction, which could harm the quality of the "AOC Martinique rhum agricole" and damage the unique landscapes of Martinique. Likewise, any application of substances to the canes to promote their maturation is prohibited. Sugarcane crops approved for the production of "rhum agricole AOC Martinique" are listed by a government-appointed body. Harvesting is also time-limited, as it cannot begin before January 1st and must end no later than August 31st. Defined production techniques. The must for rhum agricole must be made only from fresh cane juice obtained by grinding and pressing sugar cane. The addition of syrup or molasses is not permitted. The quality of the juice is controlled with a minimum sugar content (Brix > 14 °Bx) and a minimum pH (pH > 4.7). These criteria limit the juice concentration and acidity to reasonable values to avoid uncontrolled fermentations and thus prevent disturbances in ethanol production (such as production of methanol or other undesirable products). Juice extraction is also regulated by prohibitive techniques, such as hot extraction, which can impair the quality of the juice and alter the specific aroma of rhum agricole. Distillation for the production of rhum agricole must be carried out by means of distillation columns and by continuous distillation processing of the fermented must. Distillation counts must have the following characteristics: Heated by injection of hot steam. From 5 to 9 copper rectifier plates; At least 15 copper or stainless steel pickling plates; Pickling plates with a diameter between 0.7 and 2 meters; Reflux through one or more wine heaters or copper water condensers. Rectification of the beverage (second distillation with the aim of achieving higher alcohol concentrations) is prohibited. In addition, the alcohol degree at the distillation outlet must be between 65° and 75° to meet the requirements of the AOC specifications. Source: rhum-agricole.net website

A drink produced within the Martinique Rhum Agricole AOC. Martinique Rhum agricole is more expensive to produce due to the high labor costs in Martinique compared to neighboring countries such as Jamaica, Cuba or Brazil. Molasses, being a by-product that requires less care in handling, is also a cheaper raw material when compared to fresh sugarcane juice. The decision to seek an AOC was taken as early as 1975 2 . The aim of the AOC was to extend the legal protection due to rums produced in the French overseas regions. The AOC application was successful in 1989, and was granted by FENARUM (National Federation of Rhum Producers). The AOC specifications define geographical limits for sugarcane cultivation and standard production techniques (distillation columns, aging, fermentation, etc.) to characterize the rhum agricole product. A defined geographical area. To be labelled as "AOC Martinique Rhum agricole", rum must be produced from sugarcane grown in an area authorised by the AOC decree. Currently, only the territories of the following 23 municipalities of Martinique are permitted to grow sugarcane for the production of AOC Martinique Rhum agricole. The yields of the crop are limited to 120 metric tons of sugar cane per hectare (currently, average yields in Martinique are closer to 70 tons/ha). In comparison, sugar cane yields can easily exceed 150 t/ha in other parts of the world. This limit was introduced to avoid unsustainable agricultural practices, such as the massive use of fertilizers. The specifications of the "AOC rhum agricole Martinique" also limit the use of irrigation technology by prohibiting more than four months of irrigation per year. Sugar cane has high water requirements, this limitation is indeed significant and restricts the cultivation of sugar cane to well-irrigated fields and prevents overproduction, which could harm the quality of the "AOC Martinique rhum agricole" and damage the unique landscapes of Martinique. Likewise, any application of substances to the canes to promote their maturation is prohibited. Sugarcane crops approved for the production of "rhum agricole AOC Martinique" are listed by a government-appointed body. Harvesting is also time-limited, as it cannot begin before January 1st and must end no later than August 31st. Defined production techniques. The must for rhum agricole must be made only from fresh cane juice obtained by grinding and pressing sugar cane. The addition of syrup or molasses is not permitted. The quality of the juice is controlled with a minimum sugar content (Brix > 14 °Bx) and a minimum pH (pH > 4.7). These criteria limit the juice concentration and acidity to reasonable values to avoid uncontrolled fermentations and thus prevent disturbances in ethanol production (such as production of methanol or other undesirable products). Juice extraction is also regulated by prohibitive techniques, such as hot extraction, which can impair the quality of the juice and alter the specific aroma of rhum agricole. Distillation for the production of rhum agricole must be carried out by means of distillation columns and by continuous distillation processing of the fermented must. Distillation counts must have the following characteristics: Heated by injection of hot steam. From 5 to 9 copper rectifier plates; At least 15 copper or stainless steel pickling plates; Pickling plates with a diameter between 0.7 and 2 meters; Reflux through one or more wine heaters or copper water condensers. Rectification of the beverage (second distillation with the aim of achieving higher alcohol concentrations) is prohibited. In addition, the alcohol degree at the distillation outlet must be between 65° and 75° to meet the requirements of the AOC specifications. Source: rhum-agricole.net website.

40%. Clear. Sports a pleasant agricole aroma, though more reserved than average. Dried strawberry, raspberry, guava, powdered sugar, cane juice, lime, watermelon rind. Mildly creamy and unctuous on the palate initially. The fruity, berry aromas turn more vegetal with grassy, red apple skin, green bell pepper, fresh green bean, snap pea flavors not present in the aroma. The finish literally turns to dust, with notes of old black pepper and white pepper you might find abandoned by a previous tenant. That turns to cigarette paper before eventually leaving you with the lingering taste of a dusty shelf. This works quite well in cocktails where the aroma shines through and the finish is masked by additional ingredients. However, it isn't a desirable spirit to drink straight.

Basic clear white rhum agricoole. Good for cocktails.

Very fine, mild, olives and cut grass