Caribbean prawns & Haiti Rum - our Rum Blogger Jan Ohrt has experimented

Post by Jan Ohrt

This young distillery, founded in 2018, is located in Port-au-Prince and this rum is therefore among the first drops from the site to be bottled. It is, of course, an unaged rum made from sugarcane syrup and juice produced by local capacity Michel Sajous. This raw material is fermented and distilled separately so that the result from the syrup keeps 85% and the pure juice ends up at 15%. This final distillate is blended and ends up at 72% and then reduced to 57% before bottling. I would have liked to try a variant that was perhaps less reduced. The nose is certainly promising, it is very fresh and almost greedily filled with fruits, both sweet and sour, typical of Haitian rum. Full of madness, this rum has a very funky and expressive aromatic profile that takes you on a journey to the candy mom of your childhood with the intense scent of cola candies, cough drops and bismarck lumps. And who doesn't like that? In the mouth, it continues to fizz like a tingling candy floss and, with its rich ester content, gives you an experience of overripe fruits, predominantly mango and passion and another trip to the candy store.

The alcohol seems perfectly balanced, but I don't think we find quite as much madness in the mouth as we did in the nose. And that's a bit of a detriment to the length. I like this little rascal. I'm sure it's great as a mixer, but I enjoyed it so much as a dram that there was no more in the little bottle to try it in a cocktail. The fact that I also used a splash for flambéing only made the inventory smaller.