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Go Back   Rum Lovers @ the Ministry of Rum > Sugar Cane Spirits > Rhum Agricole
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Rhum Agricole

Fresh sugar cane juice rhum from the French islands.

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Old 10-28-2012, 01:20 PM   #1
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Tiare's Avatar
Join Date: Nov 2007
Location: Stockholm, Sweden
Posts: 1,901
Default Rhum arrangè

Here`s 2 very interesting videos from a restaurant on La Réunion where the owner makes about 400 different flavored rums - or "Rhum arrangè" as they are called in the Mascarene Islands.

The stuff this guy is making is just amazing...

Rhum arrangé is not the same thing as spiced rum´s all kinda things macerated in these bottles and the maceration time is signifiantly longer than from making spiced rum - usually when you make rhum arrangé you macerate the spices and fruits and etc for a minimum of 1-2 months but very often much longer, a year is not unusual and some of the rhums in the video has been macerating for 3-4 years!

One thing´s not made with just rhum agricole it´s traditionally also made with Rum Charette which is a white molasses based rum from la Réunion.

Also it´s made in the french islands in the Caribbean.

Unf the video is not translated so it takes that you understand french to get what he says, but if not - enjoy the pictures!
A Mai Tai a day.....Mai Tai roa ae!

A Mountain of Crushed Ice
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Old 10-28-2012, 08:16 PM   #2
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Join Date: Nov 2010
Location: Paris
Posts: 192

As you say, rhum arrangé is traditionally made at La Réunion for centuries, you find a lot of varieties in every house and bar, as many recipes as different families, always with Charette traditional rum (the cheapest one, and 49°).
Madagascar and Maurice sell some ready made bags to prepare R A, but it is not really a tradition there, as well as in French West Indies by the way.
You can do your own with some good stuff (and patience) you find here :

if you can read french, there is a website dedicated to R A with tons of recipes :

ps In the video the oranges are picked with local coffee beanss (44) and other stuffs, but do not touch the rum.
Else,I'm unsure i'd like to taste "rhum couleuvre" rum-snake. (as in Sologne they put a viper in the marc bottle...)
In any case prefer not too ripe fruits, and don't leave cinnamon for too long as it woul overkill the other tastes.
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