A yellow-orange citrus fruit, the real mandarin is produced exclusively in Sicily. Rare, the mandarin is full of gustatory surprises and, as soon as we forget its seeds, reveals itself and awakens our taste buds. It’s unlike any other citrus fruit, and its zest combined with rum creates a perfect, subtle harmony.
The mandarin appears from January to March. This maceration is somewhat confidential: since mandarins are fragile and hard to find, they have until now been produced in small quantities at the beginning of each year.
Alcohol : 28
Color : Pearly copper
Volume : 70
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Description
A yellow-orange citrus fruit, the real mandarin is produced exclusively in Sicily. Rare, the mandarin is full of gustatory surprises and, as soon as we forget its seeds, reveals itself and awakens our taste buds. It’s unlike any other citrus fruit, and its zest combined with rum creates a perfect, subtle harmony.
The mandarin appears from January to March. This maceration is somewhat confidential: since mandarins are fragile and hard to find, they have until now been produced in small quantities at the beginning of each year.
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).
