Les eaux de vie Sublim'
Of healthy fruits with good maturity are being natural and spontaneous fermentation. After months of frementations,the fermented fruits are distilled with an elaborate alembic still allowing a triple distillation.
Only the core preserved in glass container for a year before the wedding, filtration and bottling.
RHUM SOLSTICES 50 cl 58%vol
Le Rhum solstices est élévé en amphore grès pendant 6 mois Mise en amphore le 22 décembre 2019 et sortis le 20 juin 2020. L'amphore va permettre une belle oxygénation du rhum ce qui amplifie la saveur aromatique de la canne et la typicité du terroir.
Sublim' Canne
This artisanal rum comes from a very fragrant pink cane, which comes from Mr. Fabrice LAMOLY.
Sublim' Ananas
All flavors of Victoria pineapples are available through this brandy. The wooded heart of the first nose, the delicacy of the pulp in the mouth, Sublim Pineapple persists in the mouth and reveals its strength ...
Sublim' Banane
Banana aromas with flamed bananas and dried banana is characterized by a clean nose and a good mouthfeel.
Sublim' Mangue
The softness of a ballad in the heart of a mangueraie flowered. The first very floral nose was confirmed with the appetizer. The assembly of two mangoes, one very aromatic and sweetness of the flesh of the other, allows a balance.
Sublim' Letchee
Delicious nose and intense attack
flavored and floral
mouth fragrant sensation
and balanced.
Sublim' Goyavier
Les goyaviers proviennent de la Plaine des Palmistes et du cœur de la forêt primaire de Bébour, Bélouve.
Nez : baie rose, girofle, sous-bois
Bouche : La bouche confirme le nez, les arômes de baies roses mélangés au girofle laissent place au cumin, puis aux arômes de sous-bois (mousse, fougères).Sublim' Tangor
The Tangor is a citrus, conciliatory the orange strength and sweetness of tangerine.
Aromatic strength and persistence amazing mouth.
Its aromatic persistence allows very interesting mixes for cocktails and cuisine.Sublim' Cerise de Bourbon Pointu
We use the coffee cherry from the cooperative of Cafe Bourbon Pointu. Once the coffee bean removed we take care of the pulp which is slightly sweet naturely, then we make fermentation and then distillation.