Barbancourt rum recipe in 1862 in Haiti, (part one)

by John Waco Jr November. 24, 2018 93 views

Barbancourt rum

Barbancourt rum

Barbancourt rum

Barbancourt rum

Dupré Barbancourt created the Barbancourt rum recipe in 1862 in Haiti, where the rum is still produced today. A French national, Barbancourt incorporated traditional French methods including double-distillation in the process. Barbancourt 5 Star Reserve Especial 8-Year Rum is agricultural, meaning it's produced from fermented sugar cane juice rather than the more typical molasses. The sugar cane juice is double distilled and aged for eight years in Limousine oak barrels. The nose is rounded and crisp with vanilla sweetness, tangy oak and fruit. The palate is full with gentle Caribbean smoke, atop spices and fruit with balanced oak.

Rum culture may be a mainstay throughout the Caribbean, but one of the most overlooked countries in spirits, Haiti, is making a sugarcane spirit called clarion that's unlike any rum you’ve tasted until now. Many people still view rum through the lens of the dark, rich and sweet offerings of decades past. But clarion, traditional rum made in Haiti, showcases the spirit in its most essential, and some say, finest form. And it’s finally making the leap to the United States. A regional spirit unregulated in its home country, clarion occupies a distinct, terroir-driven space in the rum spectrum. It even stands apart from better-known sugarcane distillates like rheum Agricola or Brazilian cachaça.

Rum’s place in Caribbean culture is well known, but little is said about Haitian bottlings, despite the country housing more than 500 local distilleries—arguably more than any other country in the region. This booming distilling scene makes Haiti home to some of the most diverse rum production in the world.

Barbancourt rum

Barbancourt rum

Barbancourt rum

Barbancourt rum

Port-au-Prince, Haiti’s Capital City.

Port-au-Prince, Haiti’s Capital City.

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