The tiki bar movement has been gaining momentum and steering drinkers towards a rather overlooked spirits category: rum.  More particularly, drinkers are gaining interest with rhum agricole, a french sub-category within the world of rum.  Rhum agricole is made by crushing and fermenting raw cane juice and is found to have a vegetal and grassy profile as compared to molasses based rums.

“Bartenders love that raw, rich funk and the general public is starting to appreciate the terroir of all spirits in general,” observes Kiowa Bryan, national director of brand advocacy of Spiribam, a joint venture among multiple rhum agricole producers, including Martinique’s Rhum Clement and Rhum J.M and Guadeloupe’s Rhum Damoiseau.

The current tiki boom certainly has helped, she says, especially since the proper recipes for some of the most iconic tiki cocktails use rhum agricole. It’s paired with Jamaican rum in the Mai Tai and it’s the dominant spirit in the Three Dots and a Dash—which also happens to be the name of Chicago’s popular tiki hideaway. “I find that bartenders in tiki bars nowadays are adding agricole to everything,” Bryan says, “especially high-proof agricole, as it adds a different level of flavor, a different level of funk.”

Enjoy this spirit in a Mai Tai or maybe a Ti’ Punch, a cocktail that simply combines rhum agricole with lime, and cane syrup and that is ritually enjoyed by the French Caribbean locals!

 

If you are interested in delving into the trend? DRAFT Magazine suggests getting yourself a taste of :

• Rhum Clemént Premiere Canne (40% ABV)
• Rhum J.M E.S.B. Gold (50% ABV)
• Rhum Damoiseau V.S.O.P. (42% ABV)
• St. George California Agricole

 

For more information on what Rhum Agricole is, how it came to be, and how this spirit is influencing the current industry check out DRAFT’s full article The Rhum Diaries!