Martinique Island, French Indies
There are 2 kinds of rums:
Rum Agricole is single distilled in a column still
Ceramic or steel vats are used to age Rum Blanc, while Limousin oak barrels are used for Rum Brun
Rhum Blanc: 3 months in ceramic or steel vats
Rhum Vieux: 3 years in wood for dark or aged rums
Brief process for Martinique Agricole Rums:
The sugar cans are first defibered with a shredder, then sprinkled with water and crushed with a mill powered by a steam engine. The juice that comes out, the "vesou," is filtered twice and then left to ferment in stainless steel vats until is reaches a minimum degree of 5% alcohol.
After 3 days of fermentation, the sugar cane wine is then distilled until it reaches an alcohol level of 70%. The white rums will rest in stainless steel vats for 3 months and will then be reduced to about 50% alcohol for consumption; the rums intended for ageing will be put into wood barrels.
Martayrol is a family-owned business with a tradition that goes back to the last century and specializes in the making of various fruit brandies from France.
They own vineyards in Maupas, Bas Armagnac, orchards and a distillery in Cambremer, Pays d’Auge, and work with small artisanal producers from Cognac, Alsace, Burgundy, Perigord and Martinique for their other eaux de vie. The family ages and blends all their eaux de vie themselves, scrupulously following the secret methods used for decades to achieve the renowned high quality of the Chauffe Coeur line.
The making of Rums Martinique Agricole Chauffe Coeur:
Origin: the sugar cane comes from 2 small producers in Martinique and only the freshly extracted sugar cane juice is used for fermentation and distillation, therefore ensuring the label of origin Martinique Agricole.
The distillation: single column still distillation.
Ageing: after the distillation, the Rhum is brought back to the Martayrol cellars near Paris for the ageing, blending and making of the Chauffe Coeur unique rums.
The Rum Blanc is aged at 54% vol. in stainless steel tanks for 3 years.
Blending: this important step is done by the 2 brothers, owners of Martayrol, each secretly bringing their own touch, their know-how and their artistry. Usually, the blending takes place about a year before the final product is meant to be bottled, when the various eaux de vie have aged well and for a long time. At that time also, if some strength reduction is needed, it will be done, slowly and little at a time over a few months.
There is no sugar, caramel or color added.
Layers of vanilla bean, unsweetened coconut milk, cocoa bean and raw cane. Oily and sweet finish.
"5 stars / Highest Recommendation
"A wonderful, layered bouquet that includes aromas of milk chocolate, honeysuckle, cream soda, unsweetened coconut, raw vanilla and cocoa bean, walnut and paraffin. The palate entry is deliciously sweet and oily; by midpalate the flavor includes a foundational spirit presence along with the honeyed taste. Finishes sweet, and textured. A state-of-the-art rhum agricole. Best Buy."
Top 50 Best Buy Spirits 2006
"5 stars / Highest Recommendation / Best Buy"
Spirit Journal, Sept. 2005