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The tasting |
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Old gold with amber highlights. |
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Delicate, precise, creamy vanilla notes, empyreumatic touches, aromas of spices, mustard seed and nutmeg, accents of cocoa powder, fresh walnut and vetiver, fresh, light aromas of cardamom and coriander. |
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Smooth and silky, with flavors of coconut milk, tangy gourmet fruit, lingering notes of heady flowers and tuberose. The long, taut finish features saline flavors, aromatic herbs, roasted notes, accents of gentian root and spicy touches. The retro olfaction is in turn heady, and the empty glass is marked by notes of chestnut and caramel. |
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The sommelier's advice |
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Serve at room temperature in a Glencairn whisky glass. |
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Enjoy dry or with a dash of fresh spring water. |
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The distillery |
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Rhum Plantation Becomes Rhum Planteray—But the Craftsmanship Remains Unchanged
Under the direction of Master Blender Alexandre Gabriel, this singular House embraces a truly original approach—bringing together two distinct traditions and cultures to create a groundbreaking range of rums.
Whether blends or vintage releases, every expression benefits from a unique ageing process known as double ageing. Sourced from some of the finest distilleries in the Caribbean, these rums are first aged in tropical conditions before being shipped to the Charente region of France. There, they undergo a secondary maturation in Ferrand Cognac barrels, adding remarkable depth and complexity to the final spirit. |
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Particularly spicy, the Barbados XO 20th Anniversary dark rum reveals a palate that's hard to resist. Delicate, precise, creamy, and vanilla-flavored, it is also aromatic, evolving towards cocoa powder, fresh walnut and vetiver. As it progresses, its spices gain in freshness and lightness. The palate is smooth and silky, lingering on floral flavors and root notes. |
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A blend of several rums from Barbados, aged and selected by Alexandre Gabriel to celebrate his 20 years at the helm of Pierre Ferrand, followed by a unique ageing process: "double ageing": this rum is brought from Barbados to Château de Bonbonnet in Cognac to be aged for several months in small Cognac oak barrels belonging to Maison Ferrand. |
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