Rum Marie-Galante Guadeloupe - Bottiglia Numerata In Sacca Premium 70cl - Chȃteau Du Breuil
Chȃteau Du BreuilRum · 70 cl · 45.0% vol · Notes of vanilla, caramel, sweet spices
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| Chȃteau Du Breuil | |
| Rum | |
| Notes of vanilla, caramel, sweet spices | |
| Sugar cane molasses | |
| 70 cl | |
| 45.0% | |
| Francia | |
| Oak barrel | |
| Aged in oak barrels | |
| Distillation in continuous still or pot still | |
| Amber | |
| Neat, with ice or in cocktails |
In this distillation, the rich and deep flavor of the rum merges with the tradition of double distillation in copper pot stills, typical of this Caribbean region. The result is a liquor with a strong and distinctive character, which maintains a balanced sweetness thanks to the long aging process in precisely selected oak barrels. The aromatic profile is complex, with notes of vanilla, cocoa, and ripe fruit perfectly blending with woody nuances and a slight spicy trace.
Each sip is a journey that encapsulates the history and art of Guadeloupe distillation, turning every tasting into a memorable experience. The rum is presented in a premium pouch, which not only protects the bottle but also adds a touch of elegance and makes this product an ideal gift for rum lovers or a refined addition to one's collection.
Ideal to be savored neat or with a cube of ice, the Marie-Galante Rum from Chȃteau Du Breuil proves to be the perfect choice for those seeking a rum with a strong territorial identity and an undeniable artisanal quality. A true masterpiece of taste and tradition that reflects the authentic rum culture of the Antilles.
Château du Breuil
Discover the spirits, production style and story of Château du Breuil.
Distillation
Distillation for Calvados; double distillation in pot stills for whisky expressions; maturation and blending practices for imported rums.
Ageing
Aging and maturation in the château's cellars (chais); use of oak casks for Calvados and whisky; Sherry-cask finishes for some whisky expressions; maturation of rums in the Norman cellars prior to bottling.