Shrubb Rum 30°

Rhum Shrubb 30° - 70cl

Longueteau Distillery

Shrub is a traditional recipe from the Antilles whose origins are deeply rooted in history: in the 17th and 18th centuries, in the English-speaking world, the term shrub referred to a rum or cognac-based liqueur containing sugar, juice, and macerated citrus peel. A cocktail sour before its time, so to speak. In colonial America, shrub was a drinking vinegar mixed with sugar, sparkling water, and a spirit such as rum or brandy. In both cases, the beverage was descended from the medicinal cordials of the 15th and 16th centuries. Over time, with colonial lifestyles in the Caribbean and maritime trade, shrub acquired an additional b and began to designate a liqueur made from rum, sugar, orange peel, and spices. The formula has survived the centuries and is still popular in the Antilles. This traditional Guadeloupean shrubb is made as a liqueur made from Longueteau 50° agricultural rum and a maceration of orange peel grown on the property, vanilla, coffee beans, and nutmeg. The liqueur is matured in new oak barrels. It offers a complex and very gourmet profile on the nose and palate: gingerbread and orange peel emerge, giving way to a finely caramelized finish. Drink as a digestif or aperitif. Can also flavor desserts.

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The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugarcane production, which it uses to create its magnificent terroir agricultural rums. Agricultural rum, we should point out, is made from pure sugarcane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French Antilles. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are developed using plot-by-plot methods—this is the great originality of Longueteau, the first distillery on the island to have adopted this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are refined, aromatic, deep, and fragrant.