Indulge in the Ultimate Rum-lover’s Delight: Rhum Bielle Vieux 2006 from Marie Galante
Rhum Bielle Vieux 2006 is a rare pearl of the Caribbean sea, a soft and velvety distillate that is spicy, mature, and complex, but characterized by a fabulous fruity and herbaceous juiciness.
The first thing that jumps out on the palate of this agricultural rum is the balance: the balance between wood, warmth, finesse, and savory depth.
It’s not a cheap rum; the half-liter bottle costs almost 100 euros, but we tell you right away that it’s worth it.
It is a unique regional rum that is linked to a particularly happy year because of its painstakingly refined aroma, dense, caramelized flavor, pressing rhythm, and remarkable strength.
How it is produced
The Bielle distillery is located on the island of Marie Galante, the island of a hundred mills, a name given to it in the 1800s thanks to the presence of several mills used to crush sugar cane.
On-site, a local variety of sugar cane is grown, and after a long time of spontaneous fermentation, the fermented juice is distilled in the famous three-column Savalle alembic.
Aged for 4 years in barrels used for the production of Bourbon and 1 year in barrels used for Cognac. The distillate is not filtered.
The result is extraordinary—a unique and multifaceted complexity. The look is the right one: bold and decisive, three-dimensional in taste. The long fermentation has amplified the green and fruity flavors, making them full and greedy, sharp and ripe, with a unique thickness. We can safely say that we are dealing with a rhum whose terroir proudly proclaims its singularity.
The bouquet is sunny, decadent, and intense: honey and dates, fish in syrup soaked in burnt caramel, verbena, plum, hazelnuts, and almonds with crazy oxidized tones, and then that sharp and pungent call of the cane with pepper and ginger.
The palate is very powerful but well drawn. full-bodied, sculpted, and dense. Spicy flavors arrive after a first citrus attack. The rhythm is good, the heat beats, but it is well integrated into the body, and the refinement of brandy has increased the decadent and soft notes, making the distillate more mottled.
95-100 euros for the half-liter bottle, and it’s worth them all, down to the last cent.
I already know what you are about to retort: a hundred bucks for a trivial five-year-old distillate?
Of course, this is not a Zacapa, and the refinement is functional and should not be the main ingredient.
The territory, the cultivation, the fermentation, the painstaking distillation, and the handle make this rum amazing and show you that you don’t need 20 years in the barrel to make great rums, but only commitment and charisma.