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| Damoiseau | |
| Rum | |
| Sweet, vanilla, caramel, spicy notes | |
| Sugar cane molasses, water, yeast | |
| 70 cl | |
| 40.0% | |
| American oak barrel | |
| Minimum 3 years | |
| Continuous column | |
| Cold filtration | |
| Gold | |
| Neat, with ice, cocktail |
On the palate it is soft and rounded, with measured warmth that supports the sip without overpowering it; the structure is pleasant, the finish discreet and slightly spicy. It lends itself to being enjoyed neat or on the rocks, but works equally well in classic cocktails as a versatile base. Recommended pairings: dark chocolate, spiced desserts or hard cheeses, when you’re looking for a rum that can be a companion for relaxed, unpretentious drinking.
Damoiseau
Discover the spirits, production style and story of Damoiseau.
Distillation
Column distillation (double-effect columns); distillation of the vesou for rhum agricole, produced at about 80–89° before dilution.
Ageing
Finishing in oak foudres for bonifiés (white rhums) and ageing in oak barrels/casks (including ex-bourbon barrels) for rhum vieux; some vintages are finished in casks for multiple years.