\n <\/div>\n \n
\n\n \n TASTING IS A VERY SPECIAL MOMENT <\/h2>\n \n \n
\n TASTING IS A VERY SPECIAL MOMENT <\/h2>\n \n \n \n \u00ab Tasting is a special time when epicureanism can reach new heights. Anyone can enjoy this rather magical experience if they are ready to take their time and try their hand at this art, following the different stages with their senses alert and a spirit of discovery. It is not very complicated and tasting agricole rum is right at the top level of the method. \u00bb <\/blockquote>\n \n \n Marc Sassier, \u0153nologist and production
\nmanager at Rhums SAINT JAMES <\/div>\n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n \n \n\n \n WHICH GLASS SHOULD YOU USE? <\/h2>\n \n \n I recommend using a \u201ctulip\u201d glass,
\nthe body of which narrows towards the top, maximising the intensity of the aromas. Digestif glasses can also be used
\nas long as their shape concentrates the aromas. <\/div>\n \n \n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n \n \n <\/div>\n\n \n APPEARANCE <\/div>\n\n \n <\/h2>\n <\/div>\n <\/div>\n \n \n\n \n \n The colour ranging from light to dark tells you about the age of the rum. You can also watch how it behaves in the glass, which reveals its fluidity. <\/div>\n \n \n \u201cA good rum is not cloudy. Its colour ranges from colourless for white rums to shades from straw to amber if stored for a short period in large oak barrels, through to varying shades of mahogany and dark brown depending on the length of ageing in casks.\u201d <\/blockquote>\n \n \n ![\"\"\/](\"https:\/\/rhum-saintjames.com\/wp-content\/uploads\/2020\/01\/robe-she\u0301ma-uk.png\")
\n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n \n \n <\/div>\n\n \n THE <\/div>\n\n \n NOSE <\/h2>\n <\/div>\n <\/div>\n \n \n\n \n \n The nose gives the aromatic characteristics of the rum.
\nFirst smell without swirling the glass to discover the primary aromas.
\nThen swirl the rum to release the secondary aromas. At the last moment tip the glass and smell the top of the glass, as the aromas express themselves via the shortest route.
\nThe nose will therefore capture the most aromas at the top. <\/div>\n \n \n \u201cTo discover all the aromas, wait a few minutes between the two phases to avoid saturating your sense of smell. Vigorously swirling before the second stage extracts as much alcohol as possible leaving only the aromas, as they are less volatile and heavier than the alcohol.\u201d <\/blockquote>\n \n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n \n \n <\/div>\n\n \n THE <\/div>\n\n \n PALATE <\/h2>\n <\/div>\n <\/div>\n \n \n\n \n \n Discovery on the palate takes place in three phases:
\n- The first impression is called the \u201cattack\u201d. This is when you notice the rum\u2019s texture and balance.
\n- Then the flavours and character of the rum come through on the palate.
\n- Lastly, the flavours and sensations which remain in the mouth and the aromas lingering in the soft palate form the \u201cfinish\u201d. <\/div>\n \n \n \u201cIf the taste of alcohol is too strong, add a few drops of mineral water.\u201d <\/blockquote>\n \n \n \n
\n Marc Sassier, \u0153nologist and production
\nmanager at Rhums SAINT JAMES <\/div>\n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n
\nmanager at Rhums SAINT JAMES <\/div>\n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n
\n\n \n
\n\n \n WHICH GLASS SHOULD YOU USE? <\/h2>\n \n
\n WHICH GLASS SHOULD YOU USE? <\/h2>\n \n \n I recommend using a \u201ctulip\u201d glass,
\nthe body of which narrows towards the top, maximising the intensity of the aromas. Digestif glasses can also be used
\nas long as their shape concentrates the aromas. <\/div>\n \n \n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n \n \n <\/div>\n\n \n APPEARANCE <\/div>\n\n \n <\/h2>\n <\/div>\n <\/div>\n \n \n\n \n \n The colour ranging from light to dark tells you about the age of the rum. You can also watch how it behaves in the glass, which reveals its fluidity. <\/div>\n \n \n \u201cA good rum is not cloudy. Its colour ranges from colourless for white rums to shades from straw to amber if stored for a short period in large oak barrels, through to varying shades of mahogany and dark brown depending on the length of ageing in casks.\u201d <\/blockquote>\n \n \n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n \n \n <\/div>\n\n \n THE <\/div>\n\n \n NOSE <\/h2>\n <\/div>\n <\/div>\n \n \n\n \n \n The nose gives the aromatic characteristics of the rum.
\nFirst smell without swirling the glass to discover the primary aromas.
\nThen swirl the rum to release the secondary aromas. At the last moment tip the glass and smell the top of the glass, as the aromas express themselves via the shortest route.
\nThe nose will therefore capture the most aromas at the top. <\/div>\n \n \n \u201cTo discover all the aromas, wait a few minutes between the two phases to avoid saturating your sense of smell. Vigorously swirling before the second stage extracts as much alcohol as possible leaving only the aromas, as they are less volatile and heavier than the alcohol.\u201d <\/blockquote>\n \n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n \n \n <\/div>\n\n \n THE <\/div>\n\n \n PALATE <\/h2>\n <\/div>\n <\/div>\n \n \n\n \n \n Discovery on the palate takes place in three phases:
\n- The first impression is called the \u201cattack\u201d. This is when you notice the rum\u2019s texture and balance.
\n- Then the flavours and character of the rum come through on the palate.
\n- Lastly, the flavours and sensations which remain in the mouth and the aromas lingering in the soft palate form the \u201cfinish\u201d. <\/div>\n \n \n \u201cIf the taste of alcohol is too strong, add a few drops of mineral water.\u201d <\/blockquote>\n \n \n \n
\nthe body of which narrows towards the top, maximising the intensity of the aromas. Digestif glasses can also be used
\nas long as their shape concentrates the aromas. <\/div>\n \n \n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n
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<\/div>\n\n
\n APPEARANCE <\/div>\n\n \n <\/h2>\n <\/div>\n <\/div>\n \n
\n <\/h2>\n <\/div>\n <\/div>\n \n \n\n \n \n The colour ranging from light to dark tells you about the age of the rum. You can also watch how it behaves in the glass, which reveals its fluidity. <\/div>\n \n \n \u201cA good rum is not cloudy. Its colour ranges from colourless for white rums to shades from straw to amber if stored for a short period in large oak barrels, through to varying shades of mahogany and dark brown depending on the length of ageing in casks.\u201d <\/blockquote>\n \n \n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n \n \n <\/div>\n\n \n THE <\/div>\n\n \n NOSE <\/h2>\n <\/div>\n <\/div>\n \n \n\n \n \n The nose gives the aromatic characteristics of the rum.
\nFirst smell without swirling the glass to discover the primary aromas.
\nThen swirl the rum to release the secondary aromas. At the last moment tip the glass and smell the top of the glass, as the aromas express themselves via the shortest route.
\nThe nose will therefore capture the most aromas at the top. <\/div>\n \n \n \u201cTo discover all the aromas, wait a few minutes between the two phases to avoid saturating your sense of smell. Vigorously swirling before the second stage extracts as much alcohol as possible leaving only the aromas, as they are less volatile and heavier than the alcohol.\u201d <\/blockquote>\n \n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n \n \n <\/div>\n\n \n THE <\/div>\n\n \n PALATE <\/h2>\n <\/div>\n <\/div>\n \n \n\n \n \n Discovery on the palate takes place in three phases:
\n- The first impression is called the \u201cattack\u201d. This is when you notice the rum\u2019s texture and balance.
\n- Then the flavours and character of the rum come through on the palate.
\n- Lastly, the flavours and sensations which remain in the mouth and the aromas lingering in the soft palate form the \u201cfinish\u201d. <\/div>\n \n \n \u201cIf the taste of alcohol is too strong, add a few drops of mineral water.\u201d <\/blockquote>\n \n \n \n
\n The colour ranging from light to dark tells you about the age of the rum. You can also watch how it behaves in the glass, which reveals its fluidity. <\/div>\n \n
\n \u201cA good rum is not cloudy. Its colour ranges from colourless for white rums to shades from straw to amber if stored for a short period in large oak barrels, through to varying shades of mahogany and dark brown depending on the length of ageing in casks.\u201d <\/blockquote>\n \n \n\n\n\n\n<\/div>\n\n\n THE <\/div>\n\n\n NOSE <\/h2>\n <\/div>\n <\/div>\n \n
\n\n \n\n The nose gives the aromatic characteristics of the rum.
\nFirst smell without swirling the glass to discover the primary aromas.
\nThen swirl the rum to release the secondary aromas. At the last moment tip the glass and smell the top of the glass, as the aromas express themselves via the shortest route.
\nThe nose will therefore capture the most aromas at the top. <\/div>\n \n\n \u201cTo discover all the aromas, wait a few minutes between the two phases to avoid saturating your sense of smell. Vigorously swirling before the second stage extracts as much alcohol as possible leaving only the aromas, as they are less volatile and heavier than the alcohol.\u201d <\/blockquote>\n \n \n \n \n <\/div>\n\n<\/div>\n\n[\/vc_column][\/vc_row][vc_row][vc_column]\n\n\n\n\n<\/div>\n\n\n THE <\/div>\n\n\n PALATE <\/h2>\n <\/div>\n <\/div>\n \n
\n\n \n\n Discovery on the palate takes place in three phases:
\n- The first impression is called the \u201cattack\u201d. This is when you notice the rum\u2019s texture and balance.
\n- Then the flavours and character of the rum come through on the palate.
\n- Lastly, the flavours and sensations which remain in the mouth and the aromas lingering in the soft palate form the \u201cfinish\u201d. <\/div>\n \n\n \u201cIf the taste of alcohol is too strong, add a few drops of mineral water.\u201d <\/blockquote>\n \n \n \n
![\"\"\/](\"https:\/\/rhum-saintjames.com\/wp-content\/uploads\/2020\/02\/schema-palais-sans-fond-1.png\")
\n\n ![\"close\"\/](\"https:\/\/rhum-saintjames.com\/wp-content\/themes\/st-james\/img\/x.svg\")
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