CHAMAREL Coeur de Chauffe White Mauritian Rum

Description

RHUM CHAMAREL COEUR DE CHAUFFE is an Agricultural Rum from Mauritius. Rum is an alcohol produced from sugar cane. Sugar cane can be grown if certain conditions are met: warmth, plenty of sunshine and rich, well-drained soil. So it's hardly surprising that sugar cane can be found in many parts of the world. So it's not surprising that there are almost as many different rums as there are sugarcane-producing countries.
There are two categories of rum: agricultural rum made from vésou (the juice of sugar cane), and rum from sugar mills, a molasses rum (a by-product of sugar production). Rum is produced in several stages. First, the sugar cane is crushed to produce a juice (vésou), then the vésou or molasses is fermented to produce a slightly alcoholic juice (between 5° and 10°). This juice is then distilled to obtain white rum. This white rum becomes amber rum when aged in wooden barrels for 1 to 2 years. An aged rum will have aged for at least 3 years in casks and a "hors d'âge" will have spent at least 5 years ageing in casks.

CHAMAREL COEUR DE CHAUFFE RHUM is from the Chamarel brand. The village of Chamarel gave its name to the eponymous distillery. This distillery was created in 1996 by the Couacaud family, in the heart of 35 hectares of sugar cane plantations. The Chamarel distillery is perfectly situated to minimise the time between cutting the cane and crushing it, in order to extract the freshest possible cane juice. It takes less than 4 hours for the cane to be crushed. This is a necessary condition for Chamarel rums to offer that magnificent sugar cane nose. Chamarel uses two distillation processes: continuous column distillation and double still distillation. The combination of these two distillation methods gives this distillery's rums a combination of strength and finesse. The distillery produces rums, aged rums and rum-based liqueurs.

CHAMAREL COEUR DE CHAUFFE RHUM has a French tradition. From the 16th to the dawn of the 20th century, the world was under the political and economic influence of 3 great colonial powers: France, England and Spain. As a result, the rums distilled in Guadeloupe, Martinique, Madagascar, Mauritius, Reunion Island, Marie Galante and French Guiana are most often agricultural rums in the French tradition, whose sugar comes exclusively from freshly harvested and rapidly crushed cane. The result is a dry rum in which the aromas of sugar cane predominate.

This CHAMAREL COEUR DE CHAUFFE is an agricole rum. An agricultural rum is a rum whose sugar comes exclusively from sugar cane juice called vesou. Fermentation of this vesou produces a cane wine that is 5° proof, then this cane wine is distilled in a distillation column to produce the rum, which is generally 70° proof. French-influenced rums are generally agricultural rums, whereas rums from areas of historical English or Spanish influence are molasses rums. There are many varieties of agricultural rum. White agricultural rum, straw or golden agricultural rum (12 months in oak casks), amber agricultural rum (minimum 18 months in oak casks) or old agricultural rum (VO 3 years, VSOP 4 years, XO 6 years, Vieux Traditionnel 5 to 7 years, Hors d'Âge 8 to 12 years, Millésimé 15 years minimum).

RHUM CHAMAREL COEUR DE CHAUFFE is made from cane. Cane rums are made exclusively from sugar cane juice, known as vesou, which is crushed within 24 to 36 hours of cutting. This juice is fermented with yeast, which determines the flavour of the final rum. When the vesou is between 5 and 8° proof, depending on the distillery, it is distilled. In France, cane rums are generally called rhum agricole, but this is not the case elsewhere. Molasses or vesuvius rums are regularly used by distilleries in the final product. Vesuvius rums have vegetal notes of sugar cane.

This RHUM CHAMAREL COEUR DE CHAUFFE comes from Mauritius. Mauritius has a long tradition of sugar production and, naturally, a rum-making tradition that has lasted since the 19th century. The tropical climate and light, well-drained soils are ideal for growing sugar cane. A revival of rum production on the island has been underway since the beginning of the 21st century, with a return to sugarcane rums, although the bulk of production remains focused on traditional rums made from molasses or cane honey, and bourbon vanilla-based rums.