The Unique Flavors of Rhum

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The Unique Flavors of Rhum

Rhum? No, this is not a typo! RHUM, or Rhum Agricole, is in its own unique category.

By definition, Rhum is a French term for “cane juice rum”, and Agricole literally translates to agriculture. The main difference between RUM and RHUM is that the latter is distilled from freshly pressed sugarcane juice, which results in a very pure spirit. This allows the natural flavors to be retained, as well as the vegetal, and sometimes “ funky” flavors to exist in the end product.

Most Rhum Agricoles are made in the French West Indies on islands like Martinique and Guadeloupe but there are even small distilleries here in the U.S. who have started making agricole style rums. So how does this relate to cocktails? For me, I like to think of Rhum as a completely different spirit from traditional RUM .

Rhum has a flavor profile that can be described as grassy and earthy, but some of the aged rhums also exhibit flavors of banana, caramel, oak and citrus.

A few of my favorite brands are Rhum J.M and Rhum Clément. Rhum Clément has a large portfolio, including some wonderful bartender favorites. Clément Creole Shrub is an orange liqueur that I LOVE , it is a rhum base macerated with creole spices and bitter orange peels. It can be used in place of Cointreau in your favorite recipe and will add flavors of wild herbs, fragrant orange blossom, and hints of botanicals similar to Amaro.

Another really fun spirit in the Clément family is the Clément Mahina Coco. It is a coconut liqueur with the base of white rhum agricole but what I love about it is the rich and natural flavors.

I have always thought of coconut rums as tasting “ fake”, and smelling like suntan oil, but this one doesn’t. It also has the creole spices which elevates it and makes it the perfect addition to your favorite coconut /Tiki cocktail.

I came across this fantastic recipe which incorporates both the Mahina Coco AND Clément Premiere Canne. The Premiere Canne is a rhum agricole blanc, distilled from fresh pressed sugarcane juice and unaged.

What I love about the Premiere Canne is that yes, you can use it in place of your favorite white RUM , but it is going to totally change the cocktail because of its grassy, black tea, and bittersweet chocolate notes.

If you have yet to experience RHUM in a cocktail, please go buy some and start playing and getting creative!

Rendezvous at Le Marin crafted by Nigal Vann of Mat Miranova

• 1. 25 oz Mahina Coco

• .75 oz Clément Premiere Canne

• .75 oz fresh lemon juice

• .5 oz pineapple juice

• .5 oz sweet potato simple syrup

• 5 dashes of The Bitter Truth’s Creole bitters

Combine all ingredients except bitters and shake with ice. Strain into a rocks glass. Add 5 dashes of Bitter Truth’s Creole bitters on top and garnish with one pineapple leaf and exotic flower.

-Article written by Cris Dehlavi, The Muse of Mixology-

My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to "Got Rum?" magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry