Maison Ferrand Owner and Master Distiller, Alexandre Gabriel works closely with distilleries across the Caribbean and America’s crafting rums, they are left to age in warm Caribbean cellars for the initial part of their life. During the secondary process, the rums are exported to Cognac where they undergo a series of age old Cognac making techniques. This centuries old application is known by the French as ‘elevage’ and the process used is unique to Plantation. Vibrant, full flavoured Caribbean rums, finished with French finesse.
Set sail on an exciting journey around the islands of rum with this offering from Planteray. It combines molasses-based rum from the West Indies Distillery in Barbados and the Rum Co. of Fiji with cane juice rum from Saint Aubin in Mauritius. Combine this with ageing in charred oak barrels to give a rum that simultaneously full and sweet, and fresh and herbal. This combines particularly well with vermouth and bitters in a Palmetto, but it’s also great on rocks or mixed with ginger ale.
The marriage of two quintessential Barbadian delicacies: rum and coconuts. Working with local coconut farmers, Planteray spent four years tinkering with recipes until they landed on the perfect process. The husks of the ripe coconuts are cut and dried under the Caribbean sun, then infused in Barbadian rum, distilled at the Stade’s West Indies Rum Distillery. A true celebration of these two icons of island culture. Today, Planteray Cut & Dry is a very limited product but it will grow in sync with the increase of coconut agriculture on the island.
Tasting Notes
This is incredibly rich and oily on the palate with notes of sesame oil, coconut milk and overripe bananas, leading to a long and coconutty finish underpinned by vanilla.
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