A Caribbean masterpiece
Scaramanga Rhum Agricole from Guadeloupe
When the aroma of fresh sugar cane is in the air, and the tropical sun warms the earth, the island of Guadeloupe produces a delicacy that beguiles the senses: Scaramanga Rhum Agricole. This exquisite distillate, made from 100% fresh sugar cane juice, embodies the essence of the Caribbean – a product of unrivalled purity and character.
How Scaramanga
Rhum Agricole is made
A masterpiece minus the frills
Scaramanga Rhum Agricole is an homage to the distilling arts of the French Antilles, which makes it as varied and diverse as the biography of its infamous namesake. Produced from the finest distillates of the Guadeloupe islands, this sugarcane rum embodies the terroir from which it came like no other.
Rum in its most original form
As seekers of the finest, most genuine aromas, we’ve done our best to make Scaramanga a pure, unadulterated rhum agricole that is produced using time-honoured artisanal methods in line with our commitment to uncompromising quality and authenticity. We also consider ourselves ardent curators of the art of assemblage – the most important step in the development of the highest-quality spirits – and have thus carefully combined traditionally manufactured rum distillates from three local producers from Guadaloupe into a complex marriage of aromas.
Flavour
Its unique and dazzling flavour profile also makes Scaramanga an excellent basis for classics like ti’ punches, daiquiris, or mai tais – or for more extravagant cocktails like the Three Nipples, which is a recipe we’re happy to share.
Potent sugarcane profile with a sweet, slightly piquant grassy note, subtle hints of strawberry and passion fruit; profound, superbly balanced complexity. A rhum agricole without any unnecessary frills.
Sugar baby: from sugarcane to bottle
The process begins with the sugarcane harvest between February and June. Sugarcane stalks are carefully selected, cut by hand and transported to the distillery in traditional ox-drawn carts. There, the fresh stalks are quickly chopped up and pressed in a sugarcane mill to extract their valuable juice, known as vesou. Speed is of the essence here, as fresh sugarcane juice can quickly spoil. The vesou is then fermented in vats to produce cane wine. This process usually takes 60 hours and results in fermented sugarcane juice with an alcohol content of around 9%. The fermented liquid is then simply distilled in a copper column. The raw rum obtained from this process has an alcohol content of around 70%. The distillate is left to mature in stone amphors for several weeks. Softened water is then added to achieve a drinking strength of 45% before the rum is filled into iconic green bottles.
Daiquiri
Shake 6 cl Scaramanga rhum, 3 cl lime juice as well as 1.5 cl simple syrup over ice, strain into a coupette and garnish with the zest of a lime.
Mai Tai
Shake 6 cl Scaramanga rhum, 3 cl lime juice, 1.5 cl Triple Sec, 1 cl simple syrup as well as 0.5 cl orgeat syrup (almond) over ice, strain into a highball glass and garnish with mint and half a lime.
Ti Punch
Stir 5 cl Scaramanga rhum, the juice of quarter of a lime and 2 bar spoons cane sugar syrup over ice and strain into a chilled glass.
Piña colada
Blend 5 cl Scaramanga rhum, 3 cl coconut cream, 5 cl fresh pineapple juice and lime juice to taste with ice in an electric blender. Pour into a chilled glass and garnish with pineapple.
Rhum Agricole’s
Sweet Origins
A look back in history
The history of rhum agricole is closely entwined with the French overseas territories. Large-scale cultivation of sugarcane began in the French Antilles, particularly on Martinique and Guadeloupe, around the middle of the 17th century when France established its colonies in the region. The French had already trialled sugarcane cultivation in their territorial possessions in the Indian Ocean (e.g. La Réunion) and were aware of the economic potential. During the 19th century, when sugar prices fell worldwide, plantation owners looked for new ways to utilise sugarcane. This gave rise to a new category of rum in the French Antilles: rhum agricole. In contrast to industrial processes, the exclusive focus here was on quality right from the start. French standards for origin and production continue to ensure that the lofty expectations associated with rhum agricole are still met today.
Sugarcane: a botanical globetrotter
You might assume Saccharum officinarum is a Caribbean plant, but it actually immigrated from Asia. Originally domesticated in Papua New Guinea around 8,000 BC, sugarcane travelled via India and the Middle East to Europe, and eventually to the New World. Christopher Columbus and his sailors brought sugarcane to the Caribbean islands at the end of the 15th century, thereby changing the region forever. The French Antilles, especially Guadeloupe and Martinique, turned out to be fertile ground for this highly productive plant. The tropical climate, volcanic soil and frequent rainfall made the islands a paradise for sugarcane.
Sugarcane cultivation
Sugarcane is an impressive plant: it grows like grass, can reach up to four metres in height and yields an amazing amount of sugar. Processing it, however, has always been a challenge. Traditionally, sugarcane was harvested solely by hand before being transported to heavy-duty mills and pressed. The sweet juice was then boiled to obtain molasses and, ultimately, the granulated sugar coveted by many. As you can imagine, this procedure was as sweaty as a tropical summer. The advent of the windmill would prove to be particularly helpful, given the wind power that was readily available to drive heavy sugarcane presses on the islands. This innovation was not only practical; it also lent the landscape a touch of Dutch romance – although one that contrasted sharply with the tropical heat and harsh working conditions.
Cultural heritage
Sugarcane is more than just a plant – it is a symbol of the history, culture and identity of the French Antilles. The omnipresent ti’ punch testifies to how deeply sugarcane is rooted in the local way of life. The history of sugarcane plantations is also reflected in the music and literature of the Antilles. The bittersweet sound of zouk music or the works of Aimé Césaire remind us of the past while at the same time celebrating the resilience and joie de vivre of Caribbean culture.
