Les Rhums de Ced’ is the personal project of Cédric Brement. He started creating rhums arrangés at home ten years before than he starts with Les Rhums de Ced’, testing his experimental products with friends and family, but, after, the friends of his friends started to order his rhums arrangés, and he decided to start with that project three years ago. Cédric had a great philosophy: he only works with fresh fruits, locally produced or transported by air, to ensure the freshness of the flavors and the aromas of the fruits. He only uses Agricole AOC Rhum from Martinique and Bourbon vanilla for his rum infusions. The fruits are cutted with knife and bottled by hand, making each bottle a handmade limited edition. He has a lot of different and seasonal flavors, but today I’m going to talk about the vanille macadamia flavor. Cèdric send me a 37’5 cl bottle of this great, great rhum arrangé. He explains that he was in love with the Vanille Macadamia ice cream of Häagen-Dazs and he wished to make the same flavor profile in a rhum arrangé. He used for this Bourbon Vanilla beans from Madagascar and Macadamia nuts from South Africa or Australia. This rhum arrangé has a peculiar process that makes it very different of his other creations, the maceration of the elements is maked inside oak barrels, that has contained Cognac before, during 6 months. Later, the solid ingredients are extracted carefully of the barrels and introduced in the bottles with the rum, in a very complex handmade process. It comes in a cristal bottle with a simple round label, very similar to the other varieties of the brand, the only difference is the name of the products than infuse the rum in the upper right side of the label. The back label is squared and details the ingredients and the 32% of alcohol per volume of this drink. But the real beauty of the bottle is not the label or the bottle…it’s the fruits macerating the rum, in this product: the macadamia nuts and vanilla beans floating inside. I serve an ounce of this rum in my glass and I can observe that this has an amber color with a cloudy appearance. It has some floating particles of the fruits that makes it looks dirty but tasty at the same time. Without doubt, I directly sniff a bit of the aromas of the glass and what I smell is what I expected of that rum: a sweet aroma, with vanilla predominance and caramel notes. Later, I could detect, nutty aromas of the macadamias and the grassy typical notes of the martinique rums. After that, I taste a first sip and a sweet and dense flavor invades my mouth, with vanilla, caramel and nutty notes appearing firstly and in progressive sips I could detect the martinique rum characteristic flavor and some oaky notes at least. It’s not a rum, it’s not a liqueur…it’s a rhum arrangé: softly but flavorful. I think it’s great to enjoy neat after a meal with friends, maybe it could be great drinked with one ice cube and also it looks great to mix in cocktails. The first thing that I think about mix it is make a Ti’ Punch…but it’s very previsible…and I remember a tiki drink that calls for a macadamia nut liqueur and I tink that it could works very, very well.
- 4oz Pneapple Juice
- 1oz Coco Rèal
- 2oz Vodka
- 1oz Ti Arrangé de Ced' Vanille Macadamia
- Blend with crushed ice 5 seconds.
- Serve in a tall glass.
I hope you could taste this rhum arrangé and the Macadamia Nut Chi Chi recipe. Soon I’ll publish more recipes with this amazing Rhum de Ced’!!!! Cheers!!!
This post is also available in: Spanish