Maison Arhumatic has already worked with frécinette, a tasty little banana, and cocoa beans. In some tropical climates, banana trees were planted to protect the cocoa trees and feed the workers who tended them. Guadeloupe is one of the fertile lands on which these two plantations are grown. The same applies to sugar cane, which is used to make rum. For La Maison Arhumatic, it was an obvious choice to unite three foodstuffs located on the same island. This maceration is both exotic and pastry-like, the banana combining perfectly with the chocolate and rum.
Alcohol : 29
Color : Pearly copper
Volume : 70
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Description
Maison Arhumatic has already worked with frécinette, a tasty little banana, and cocoa beans. In some tropical climates, banana trees were planted to protect the cocoa trees and feed the workers who tended them. Guadeloupe is one of the fertile lands on which these two plantations are grown. The same applies to sugar cane, which is used to make rum. For La Maison Arhumatic, it was an obvious choice to unite three foodstuffs located on the same island. This maceration is both exotic and pastry-like, the banana combining perfectly with the chocolate and rum.
Tasting note
Nose
Well-fruited nose of apple, pear, stewed grapes and candied cherry. The almond is also present, but caramelized. The profile is fine and the woodiness delicate. The occasional whiff of alcohol is still noticeable.
Palate
The fruitiness on the nose is more intense than on the palate. The apples and pears are rather macerated in brandy, but they give way to the woodiness, which brings a distinct bitterness to the finish. At times, almonds creep into the tasting, accompanied by a touch of sweetness as on the nose.
Overall
Long, accomplished. Finely chocolaty, it is also rancid (cherry brandy, apricot liqueur). It evokes the harvesters’ baskets filled with golden bunches of the folle blanche grape variety. Retro olfaction oscillates between prune, vanilla and dark chocolate. The empty glass is roasted (tobacco, coffee).