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| Damoiseau | |
| Rum | |
| Notes of vanilla, caramel, spices, dried fruit | |
| Sugar cane molasses | |
| 70 cl | |
| 42.0% | |
| Oak barrels | |
| Aged since 2008, minimum 10 years | |
| Distillation in continuous still or pot still | |
| Dark amber | |
| Neat, with ice or in cocktails |
On the palate the rum reveals a full body and an enveloping roundness: the warmth is present but controlled, the structure flows cleanly toward a savory and slightly bitter persistence on the finish. It can be enjoyed neat or with a small ice cube to open up its tones; it also pairs well with dark chocolate or dry pastries and can support characterful cocktails without losing its identity. The finish is long and pleasant, with returns of vanilla and delicate spices. Serve at room temperature or slightly chilled.
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.