Damosieau vs Neisson

[JMac]

Well as many of you know or have read; I am on a big agricole binge. Today I just received my bottle of Damoiseau Blanc and Ambre. Haven't tried the Ambre yet.

First thing I noticed is that the Blanc is not as clear as the Neisson Blanc. The Damoiseau has a green tinge to it (very light but noticeable) and more silvery in appearance in the bottle.

When I opened the bottle I noticed that the nose is much more floral or 'vegetal' than Neisson. The cane nose was secondary. I was surprised as I had thought that they would be similar since they are rhum agricoles.

A sip of the Damoiseau Blanc (room temperature) revealed that the palate is definitely more 'raw' and 'grassy' than Neisson with lasting heat at the finish. The cane nose / palette is evident but it is not as pronounced as it is with Neisson. The use of one ice cube only toned down the 'rawness a bit.

I wouldn't consider this as a sipping agricole like I do the Neisson blanc.

However in a ti punch I thought it was great. The 'vegetal' and 'grassy' notes really went well with the citrus of the lime. It made for a 'wilder', 'bolder' ti punch.

All in all I like it for the ti punch factor.

[Rum Runner]

Well as many of you know or have read; I am on a big agricole binge. Today I just received my bottle of Damoiseau Blanc and Ambre. Haven't tried the Ambre yet.

I think that comparison tasting inside a genre can be very instructive. Did you taste the Damoiseau alongside the Neisson? ...or independently? Side by side tastings can be very helpful.

[Tiare]

I was surprised as I had thought that they would be similar since they are rhum agricoles.

I have tasted a few agricoles and found that each of them are different but still close to each other, like a family with different members.That`s the beauty of rum!

However in a ti punch I thought it was great. The 'vegetal' and 'grassy' notes really went well with the citrus of the lime. It made for a 'wilder', 'bolder' ti punch. Love those bold Ti Punches...

[Hank Koestner]

Well, everyone knows I love my agricoles, so I have to chime in. Most of the rhums from Guadaloupe are more grassy and robust than those from Martinique. You might even say they are a little more "raw". The blancs make excellent robust Ti Punches when you are in the mood for one, as does the amber rhums. Although I must say, some of the aged agricoles that come from Guadaloupe are excellent. I have a bottle of Damoiseau 15, that is delicious. If you come across a bottle of Rhum Bologne, don't pass it up. It is IMHO, the best blanc from Guadaloupe.

[JMac]

Well as many of you know or have read; I am on a big agricole binge. Today I just received my bottle of Damoiseau Blanc and Ambre. Haven't tried the Ambre yet.

I think that comparison tasting inside a genre can be very instructive. Did you taste the Damoiseau alongside the Neisson? ...or independently? Side by side tastings can be very helpful.

It was a side by side comparison of the two. During the comparison I was surprised at the amount of difference between them. I knew there would be differences just not to that degree.

The Damoiseau is very 'robust' and bold just as Hank described. I believe for most people it would definitely be an acquired taste.

I wouldn't mind trying some of their aged product. Any tasting notes on the 15 year Hank?

[syner]

Tried the amber version yet?

[JMac]

Tried the amber version yet?

I have but I am going to properly taste this rum again this weekend.

First of the Ambre is only 40% ABV (80 proof). This really surprised me because I thought it would be 50% ABV.

As for the rum itself, the nose is very brief and thin, a smell of cane then straight to alcohol. The same with the palette; I've found it 'thin' and 'quick'; a taste of cane / floral then burn. I am surprised because I thought that it would have 'robustness' similar to the blanc but it didn't. It was as if the rum was neutered when distilled down to 40%.

Once again this was only my first impressions....they could be totally inaccurate with proper tasting.

[Tiare]

First of the Ambre is only 40% ABV (80 proof). This really surprised me because I thought it would be 50% ABV.

It was as if the rum was neutered when distilled down to 40%.

I just believe that 80 proof is cheeper, am i wrong? and that the higher proof agricoles has extra vibrancy that lower proof spirits do not.

[JMac]

I just believe that 80 proof is cheeper, am i wrong? and that the higher proof agricoles has extra vibrancy that lower proof spirits do not.

Price wise the ambre was $4 more expensive than the blanc; in terms of taste it is 'cheaper'.

I think you're right Tiare; when the rum was distiled down to 40% they filtered out the vibrancy and robustness of the rhum agricole.

I tried the ambre next to Neisson ESB and there is no comparison. The Neisson ESB was leaps and bounds ahead of Damoiseau Ambre.

So the next Damoiseau purchase will be the blanc for ti punch and maybe an aged one as Hank had earlier suggested.

[Hank Koestner]

It seems that they did the same thing as Clement with thier agricole blanc. They think that at 80 it will better fit the North American palate. I have tasted Damioseau at 100 and it is a very good agricole. It is a shame that they do that for this exported version.
If the blanc is not at 100, I might suggest to pass on it unless you taste it first.

[Edward Hamilton]

Price wise the ambre was $4 more expensive than the blanc; in terms of taste it is 'cheaper'.

I think you're right Tiare; when the rum was distiled down to 40% they filtered out the vibrancy and robustness of the rhum agricole.

I tried the ambre next to Neisson ESB and there is no comparison. The Neisson ESB was leaps and bounds ahead of Damoiseau Ambre.

So the next Damoiseau purchase will be the blanc for ti punch and maybe an aged one as Hank had earlier suggested.

Both of these rhums are distilled to the same about 72% abv. From there they are diluted with water to the lower proof. I agree with Tiare that the lower proof agricole rhums aren't as robust, especially when they are bottled at a higher proof at in the islands. It is very difficult for bottlers to add enough water during the aging process and not as just the last step of production.

[angelsword]

The Neisson ESB is my current favorite of agricole rums.

[JMac]

I am a huge fan of the Neison Blanc for the aromas and palette.

As to Ed's post..I began wondering is there a formula for adding water to rhum agricole to distill it down? IE 1 liter of water for 10 liters of rhum?? can anyone shed some info on this?

[Edward Hamilton]

As to Ed's post..I began wondering is there a formula for adding water to rhum agricole to distill it down? IE 1 liter of water for 10 liters of rhum?? can anyone shed some info on this?

If you mean to dilute it after distillation the formula to dilute one liter of alcohol at 72% abv down to 50% abv is

72% (1) = 50%(1+X) where X is the numbers of liters to add to 1 liter of 72% abv rum

72% = 50% + 50%X

22%/50% = X

0.44 liters = X

But this doesn't mean that you just dump in a little less than half a liter of water, stir it up and you're done. The process of blending water into alcohol to lower the proof takes some time and it is best done slowly while the mixture is stirred. Or better yet, add a little water to the aging barrels during the aging process so the final proof adjustment is small.

[JMac]

Sounds exacting...what happens if an error is made such as adding to much water? Is the rum 'ruined'? What happens to the rum now?

[RumBarPhilly]

Sounds exacting...what happens if an error is made such as adding to much water? Is the rum 'ruined'? What happens to the rum now?

Hopefully, the distiller still has extra rum available, perhaps in another barrel or vat.

[RumBarPhilly]

72% (1) = 50%(1+X) where X is the numbers of liters to add to 1 liter of 72% abv rum



Thank you for that formula, I was having trouble figuring it out!