WHAT IS BARBANCOURT RHUM?
Started in 1862 by Dupre Barbancourt, Barbancourt Rhum is native to Haiti and produced by mixing pure sugar cane juice with a special yeast formula in order to ferment. After the sugar cane is harvested from November to June, about 72 hours are needed to obtain a cane wine with 7% of alcohol that will be used for distillation, which is a longer fermentation process than most other rums.
In order to produce Barbancourt, a double distillation method known as the Charentaise method is used. The method originates from the region of France where Mr. Barbancourt was born. After distilling, the rum is stocked in Limousin oak barrels, similar to some of cognacs.
TYPES OF BARBANCOURT RHUM
There are 5 types of Barbancourt Rhum:
- Rhum Barbancourt White (youngest rhum)
- Pango Rhum (rhum blended with pineapple & mango)
- Rhum Barbancourt Three Star, Aged 4 Years
- Rhum Barbancourt Five Star, Aged 8 Years; and
- Rhum Barbancourt Estate Reserve, Aged 15 Years.
I had the opportunity to taste the Five Star Rhum while in Haiti. In my opinion, it tasted much more like a cognac than a rum, which is why this rhum is so unique. The Pango Rhum was used as the base for many of my cocktails. It was light, with a natural mix of pineapple and mango. Delicious!
HOW TO DRINK BARBANCOURT RHUM
Barbancourt’s website lists several drinks to try but my favorite is the Black Orchid:
- 0.7 oz coffee liqueur
- 1.7 oz 3 stars rum
- 1 slice of kiwi
Combine ingredients and garnish with kiwi slice. Sip and enjoy!