The Whisky Jury Bellevue Rum Guadeloupe (TAST‘TOE) 1998
Highly praised Bellevue agricole: complex, woody-herbal and spicy with citrus, tea and light smoke. Needs plenty of air, then delivers impressive balance, freshness and a long, characterful finish.
Curious explorers of aged agricole and Guadeloupe rums who enjoy woody, herbal, spicy profiles with citrus, tea and light smoke at a serious but manageable cask strength.
Details about this rum
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How does this rum taste?
Complex, woody-herbal Bellevue powerhouse
If you enjoy mature, dry agricoles like old Bellevue or TDL-style freshness, this is a rewarding step up—complex, woody and herbal, but still relatively easygoing for a cask strength.
Newcomers, those wanting sweet, easy sippers, or anyone impatient with rums that need long aeration and can show tannic, wine-like dryness.
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About the Bellevue distillery
The Bellevue distillery is located in Guadeloupe. Rums from Bellevue have been reviewed 1,326 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.