Rum Guadeloupe (TAST‘TOE)
Complex, spicy, and woody; needs maturation.
Already purchased 30 times
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How does this rum taste?
The Rum Guadeloupe (TAST‘TOE) by The Whisky Jury, distilled at Bellevue in 1998, captivates with its complex aromatics and flavors. Produced from sugarcane juice with a column still and aged for over 23 years, its herbal, anise, and orange peel scent evolves into a vegetal, spiced palate highlighted by hay, ginger, and anise. Users recommend allowing the bottle to mature and air to fully appreciate its woody and tannic complexity, with a medium-long spicy finish. This limited edition cask-strength rum, at 53.2% ABV, showcases a balance between its rich lineage and nuanced flavor profile, ideal for both experienced rum enthusiasts and new explorers.
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About the Bellevue distillery
The Bellevue distillery is located in Guadeloupe. Rums from Bellevue have been reviewed 1,235 times with an average of 8.5/10.
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Really good!
Always for info
24.09.2022 Going through samples at home. Notes Medium to dark in colour. Nose Light, light wood, caramel, fruity, overripe, banana, light anise, light herbs. Palate Medium intense, fresh, light wood, faint roasted, tannins, light anise, nutts, faint coffee. Finish Very long and warm, fruits, spices, faint coffee, light caramel, dried fruit.
When I opened this bottle first, it boasted an incredibly dense profile, not portraying much else than musty wine bottles in a damp cellar. I didn’t think too much of it, didn’t particularly like it, and perhaps was even left a little disappointed. Looking at all the other ‘98 Bellevue reviews, I figured I had to be doing something wrong. After racking the bottle for a while, I realised this rum needs bottle maturation and excessive amounts of aeration (>hour) to reach its full potential. And what a beast it has become. On the nose it opens with camphor. Cool, musty and flowery aromas that slowly evolve into a more vegetal profile with pressed sugarcane, corn and red rhubarb. It’s sweet and sour with a mix of tropical fruits and a subtle sweetness; heavily seasoned with Indonesian spices (think nutmeg and ginger root). It’s extremely complex, yet surprisingly still well-balanced. In the mouth lots of wood, then tropical mix before dispersing into vegetal and spicy notes: peppers, aniseed and ginger root. It’s tannic and reflects many old red wine factors. Again very complex. The finish is medium long. Hot in the throat. Playful with lemon black tea, mint and geranium. Perhaps a bit kombucha-like.