As hunters of original, authentic aromas, we created SCARAMANGA: an unadulterated Rhum Agricole still made using old, artisanal methods – true to our commitment to uncompromising quality and authenticity. As passionate curators of the art of blending – the decisive step in creating fine spirits – we carefully combined traditionally made rhum distillates from three local producers in Guadeloupe into a complex variety of aromas.
The taste
Whether in a Ti Punch, Daiquiri or Mai Tai – the unique, dazzling flavour of SCARAMANGA is a perfect base for classics as well as more extravagant cocktails such as a "Three Nipples", whose recipe we are happy to share. Tasting notes: powerful sugar cane, sweet, slightly spicy grassy notes, subtle fruit notes of strawberry and passion fruit, deep and harmoniously balanced complexity. A super-premium Rhum Agricole – without the frills.
Sugar baby – from the cane to the bottle
The process starts with the sugar cane harvest between February and June. The canes are carefully selected, cut by hand and taken to the distillery in traditional ox carts. There the fresh canes are quickly chopped and pressed in a sugar cane mill to extract the precious juice, known as vesou. Fast processing is crucial for quality, as fresh cane juice spoils quickly. The vesou is then fermented into cane wine in fermentation vats. This usually takes 60 hours and results in fermented cane juice of around 9 % alcohol. The fermented liquid is single-distilled in a copper column, producing a rhum of about 70 % alcohol. To harmonise, the distillate rests for 100 days in stoneware amphorae before it is brought down to its drinking strength of 45 % with softened water and filled into the iconic green glass bottles.
Recipes
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Ti Punch
Stir 5 cl Scaramanga, the juice of a quarter lime and 2 bar spoons of cane sugar syrup with ice and strain into a chilled glass.
➁
Piña Colada
Blend 5 cl Scaramanga, 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.
➂
Mai Tai
Shake 6 cl Scaramanga, 3 cl lime juice, 1.5 cl triple sec, 1 cl simple syrup and 0.5 cl almond syrup on ice, strain into a highball glass and garnish with mint and half a lime.
