Velier Market Manager Kate Perry Interview (Podcast)
Published by Velier ago
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Posted
3 years ago
Velier Clairin Vieux Sajous is a 4 year old from Haiti. I am surprised how great this rum really is. How can this only be 4 years old?? What a fantastic new friendship.
The nose is really interesting. Exotic, creme brulee (burned caramel) with smooth vanille and lime that appear perfect in harmony. Taste of vanille pepper spice and sweet oil. Small hint of milky coconut in the end.
Really great balance between sweet and dry. What a surprise!
Posted
9 days ago
Šťavnatý, lepidlovy, acetonový, fermentované ovoce, medový. Tohle je velká dobrota z lehkou, až neznatelnou horcinkou. Kdo je na divočinu, tohle velmi ocení.
Posted
over 2 years ago
taste - 9/10
smell - 9.5/10
sweetness - 6.5/10
price/value rating - 6.5/10
Posted
over 2 years ago
barva světlé zlatá
- vůně jemná, zlehka nasladlá, ovocná, máslová sušenka náznak příjemné travnatosti, skořice, vanilka
- chuť náznak nasládlosti, ovocná, jemné koření, travnatost potlačena do příjemna
závěr ovocný a jemně travnatý
Další skvělý kousek od Veliera
Published by Velier ago
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Pineapple & Cream
9
/10
out of 10
Many enthusiasts will be familiar with the clairin rhums coming from Haiti 🇭🇹. All clairin rhum I've had the pleasure to try so far have all been very unique and complex (both aged and unaged). I actually tasted this aged version before trying the unaged... review to come for the OG.
Sajous rhum is made from sugarcane syrup and pot distilled at Chelo distillery in Saint Michel de l'Attalaye (Ref: Rum Revolution). This aged version matures for 4 years in ex-rum and single malt casks, and presented at 50.6% ABV.
On the nose there is over ripe pineapple, charred peach, tire, pepper, lemon & orange zest, cream, nutmeg, seaweed, caramel and a general "tropical-ness".
The palate is honey, tropical fruit, cream and caramel.
The finish leaves hints of mango, ginger, and is dry.
Truly a fantastic rhum. Since trying this I've tried the unaged Sajous, which is also great. The aging certainly adds a unique dimension and depth to this already fabulous distillate (I'd be curious to know what specific ex-rum and ex-malt casks are used). I hope to try many more clairin rhum varieties, and I hope there will be much more representation and equity for the people working to create this great product in Haiti moving forward--there is a lot of improvement that is required.