Michael Hepworth








HOLLYWOOD(Spiritsman)5/2/14/–Damoiseau Rhum comes from Guadeloupe and I had the chance to try the Virgin Cane Rhum and the VSOP aged Rhum. The French island is not normally known for rhum, and the Virgin Cane version is produced from fresh pressed sugarcane juice and is only distilled once to capture the natural flavors and aromas of the region. Those aromas include meringue, toasty nut brittle, cane, pineapple cake and marinated sweet potato.














The Rhum Agricole is only produced at a certain time of the year during the dry season in the spring. I enjoyed these rums in what has been a bit of a rhum renaissance for me lately purely by chance and not design. Currently I believe the Rhum is available in the following states-NY,NJ,CT,MA,DC and FL, although by the time you read this probably in a few more.

Strict discipline is applied to the manufacture of this Rhum concerning the source and extraction of the sugarcane along with the distillation and aging. It follows on the heels of the successful development of Rhum Agricole from Martinique. It is also a Rhum inspired and influenced by Armagnac Brandy from southwestern France.












The rum spends some time in stainless steel vats for mellowing out purposes, and then slowly reduced to bottle proof with the help of natural spring water to help the overall profile. The family has been producing rum since 1942, and the rum benefits from the natural terroir in the region known as Grand Terre, and the distillery which is well known throughout as Bellevue Distillery which is located in Le Moule.

The VSOP is aged for a minimum of four years in re-charred Bourbon casks giving it a rich mahogany color and a nice smooth finish. It is best served neat or in simple cocktails and the flavors of roasted dry fruits and peppery spices make it a treat to have in the liquor cabinet. The tasting notes also mention sweet chocolate toffee, mocha buttercream, fig and rubber sap.


Hemingway :

2 oz Damoiseau Virgin Cane Rhum

¾ oz Grapefruit Juice

½ oz Lime Juice

¼ oz  maraschino liqueur

Shake w/ice and strain into a chilled cocktail coupe

Cre Old Fashioned :

2 oz Damoiseau VSOP Rhum

¼ oz Clement Creole Shrub

2 dashes Orange or Angostura bitters

Garnish orange wheel and brandied cherry

Pour rum, shrubb and bitters into cracked ice-filled glass and stir.

Add garnish.








Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211




Follow Me on Pinterest