La Favorite Blanc

by Matt Robold on March 29, 2010

Post image for La Favorite Blanc

Rhum Agricole is a style of rum not often covered here.

This isn’t because Rhum Agricole is bad or even that I don’t like Rhum Agricole.  In fact, I’m a huge fan of the rum variant based on fresh sugar cane juice instead of molasses.  The vibrant fruit and grassy notes are a real departure from the more common rum flavors that you find in Jamaican, Spanish, or Guyanese rums.

La Favorite has been producing Rhum Agricole on the island of Martinique since the early 1840’s.  The Blanc is made by distilling a fermented mash of freshly pressed sugar cane juice.  A single copper column still is used to produce the blanc, which is taken off of the still at around 70% abv (140 proof).  This white spirit is then rested in oak before being bottled at 50% abv (100 proof).

Appearances

While La Favorite Blanc may spend some time resting in oak to allow it to mellow, the visit in the wood is brief enough to prevent it from coloring the rum at all.  When a white rum is aged as opposed to rested you’ll find a slight green tinge to it in the glass.  This very brief rest leaves La Favorite Blanc as one of the clearest white rums you’ll find.

On the sides of the glass the spirit holds tightly.  Thick, slow-moving legs form and slide downward.

Nose

“Agricultural” rhums are distilled from fresh sugar cane juice instead of molasses, and this is readily apparent in the nose of La Favorite Blanc.  Grassy, sugary notes are the first thing that you notice coming from the glass.

The nose is quite vibrant.  Overripe banana, pear, apricot and lime are all present once you get past the initial notes of raw cane.  There’s a bit of a yeasty quality to the nose – a scent that is almost “thick.”

Scent alone is enough to get you thinking about slicing some limes and getting some sugar and ice to make yourself a ‘ti punch.

Palate

The entry of the rum is sweet, with notes of sugar, pear and honey.  The midpalate is a rich medley of overripe banana and just a hint of apricot before giving way to a very pleasant, slightly peppery finish.

Throughout the experience two flavors seem to persist underneath all of the other flavors.  Fresh cane juice and lime seem omnipresent without being completely dominant in all phases of the taste.

At 50% abv or 100 proof, the heat of the spirit can be a bit overwhelming for the less stout-of-heart.  This is easily conquered though by adding an ice cube…and maybe some lime and sugar.

Mixing

You don’t often find Rhum Agricoles – blanc or otherwise – listed on the pages of cocktail books or websites.  You do occasionally stumble across it listed in Tiki drinks as “Martinique” or “Martinician” rhum, but even that can be somewhat rare.

In my experience a Rhum Agricole is made for punch, and La Favorite Blanc is no exception.  The sweet, grassy qualities of the rhum allow it to stand up to the other ingredients of the punch without overwhelming them.

In San Francisco, Heaven’s Dog makes a wonderful Agricole Punch using La Favorite (though they use the Ambre).  And in Martinique, of course, the most typical usage of the Blanc is the ubiquitous ‘Ti Punch.

ti_punch_large2

‘Ti Punch

2 oz Rhum Agricole
.25 oz Lime Juice (approximate)
1 tsp Simple Syrup

Mix rhum, sugar, and a squeeze of lime (between .25 oz and .5 oz) in a Double Old Fashioned Glass.  Add 2 ice cubes and stir.

The Long & The Short Of It

La Favorite Blanc is very different from the much more common molasses-based rums that we’re all used to seeing in liquor stores and on the back bar.  The yeasty, grassy, fruity notes are wonderful and can be very refreshing, while the extra heat of the strong spirit can be a bit much for the neophyte when it comes to sipping on its own.  However, when mixed in a drink, the La Favorite can easily transition from an acquired taste to a key component in cocktails that are very easy to love.

Dood’s Rating: 4 Bottles of Rum Out of 5

This site accepts samples for review. Please review our Policies & Disclaimers

{ 11 comments }

Previous post:

Next post: