Hse Elevé Sous Bois - 70cl
Format: 70 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Hse | |
| Rum | |
| Woody notes, vanilla, sweet spices | |
| Molasses, water, yeasts | |
| 70 cl | |
| 42.0% | |
| Francia | |
| French oak | |
| Minimum 3 years | |
| Continuous column | |
| Cold filtration | |
| Light amber | |
| Neat, cocktail |
On the nose, woody and vanilla notes are immediately apparent, blending harmoniously with hints of ripe fruit, creating an enveloping olfactory experience. Added to these are nuances of sweet spices and a light touch of caramel, making the bouquet even more intriguing and inviting.
On the palate, HSE Elevé Sous Bois demonstrates its balanced and harmonious structure. The entry is soft, almost velvety, carrying flavors of vanilla and oak, followed by a slightly spicy and persistent aftertaste. The complexity of the taste is enriched as the rum opens up in the glass, revealing progressively deeper and more seductive layers.
With a light amber color, this rum is not only a pleasure for the palate but also for the eyes. It is an excellent choice whether savored on its own, to appreciate all its nuances, or as a base for sophisticated cocktails, where its aromatic profile can truly make a difference.
Perfect for lovers of refined spirits, HSE Elevé Sous Bois offers a complete sensory experience, celebrating the tradition of French distillation with a touch of modernity and innovation. A must-have for any collector or rum enthusiast.
How to serve
Serve to:
20-24°C
When to drink it:
In ogni occasione
Production area
--
HSE (Habitation Saint-Étienne)
Discover the spirits, production style and story of HSE (Habitation Saint-Étienne).
Distillation
Column distillation of the Creole type (traditional column), typical of rhum agricole; distillation takes place at the Distillerie du Simon.
Ageing
Aging in oak casks for the 'vieux' expressions; some references are finished in wine casks (e.g. Sauternes, Bordeaux) or released as single-cask and vintage bottlings.