On the small island of Marie Galante off Guadeloupe, sugarcane juice is still boiled fresh the same day it is cut. This bottle began its journey there and ended up in a Danish Oloroso cask.
Expert Description
RomDeLuxe Collectors Series Rum #19 is a Guadeloupean Single Cask Rum made from fresh sugarcane juice and bottled at cask strength 63.1%.
The rum was distilled in 2018 on the island of Marie Galante, where the cane is pressed and distilled the same day it is harvested – unlike the molasses-based rum that dominates most of the world. It first matured for 4 years in French oak casks in France, before RomDeLuxe brought it home to Denmark and let it finish for an extra year in a spent Oloroso sherry cask.
The result is a rum rooted in the French agricole tradition, carrying a distinctly Danish fingerprint from the sherry cask that adds a sweetness and depth it would not have on its own.
Tasting Notes
Nose
Fresh sugarcane and green grass meet raisin, dried apricot and a sweet sherry tone from the finishing.
Palate
Full-bodied and fruity with ripe plums, a hint of nuts and spiced oak tying it all together.
Finish
Long, warm and lightly sweet with a dry, woody finish where the sherry cask still lingers.
Specifications
Name: RomDeLuxe Collectors Series Rum #19
Bottler: RomDeLuxe
Region/Country: Guadeloupe
Type: Single Cask Rum
Age: 5 Years
ABV: 63.1%
Size: 70 CL
Cask type: French oak cask, finished in Oloroso sherry cask
Non-chill filtered: Yes
Natural colour: Yes
Distilled: 2018
EAN no.: 5744004420451
Other: Ships without box
Serving suggestion: Best at room temperature in a rum glass
Bottler: RomDeLuxe
Flavour Profile
Cask Strength · Sherry Cask · Fruity · Agricole · Full-bodied
Investment Potential
Low to medium. Collectors Series is an ongoing line from RomDeLuxe, but this particular cask never returns once the bottle is empty.
Did You Know?
Rum from Marie Galante and the rest of the French overseas departments may only be called "Rhum Agricole" when made from fresh sugarcane juice rather than molasses – a tradition dating back to the 1800s, when it was simply cheaper to press the cane directly than to refine it into sugar first.
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