Many trends within the spirits industry have contributed to the rapid growth of the rum segment. As the segment becomes more renowned and options more refined, rum is stripping away it’s long-held stigma of being a cheap spirit and has been successfully begun building a new premium persona. Spirit enthusiasts and common consumers alike are delving in to the trend and are eager to learn everything they can regarding the versatility of the world of rum, whether it’s ron, rum or rhum.
I’ve long relegated rum to an unpleasant ingredient in some overpowering concoction. But as I stocked up the liquor cabinet . . . it seemed wrong not to have any offerings in the rum category . . . So my research began — and boy was I missing out. There are, of course, myriad categories of rum. . . But what really got my attention was something called “rhum.”
Yes, rum with a “h”; no need to spell check here. Rum (with an h) typically signifies the French style of the spirit, which is more commonly referred to as rhum agricole. Unlike the majority of rums on the market (made from molasses), rhum agricole is uniquely created by crushing fresh sugarcane for it’s raw juices, then fermenting and distilling the pressed sugarcane juice.
Rhum agricole is gaining a well-deserved popularity among consumers. It delivers a “terroir” driven flavor profile, meaning “it captures the essence of the terroir from which the sugarcane is grown.” The result? a vegetal, grassy, and earthy flavor profile, some even compare the spirit to that of the best bourbons or cognacs.
My first sip was with Clement’s rhum blanc agricole, an unaged product that is one of the most interesting drinks I’ve ever had. It is complex and, yes, grassy. . . Then I tried Clement rhum vieux agricole — a golden-colored rum that has been aged in oak barrels. . . it reminded me more of a fine cognac or aged Scotch than a rum. It’s great for sipping . . . and the price-to-delightfulness quotient is high, as prices for these bottles are quite reasonable ($32-$40).
Check out the full article “What the H was I thinking about Rhum” written by Steven Greenhut | The American Spectator and learn why it’s time you should fall in love with rhum agricole!
