{"id":22795,"date":"2025-01-27T19:22:49","date_gmt":"2025-01-27T18:22:49","guid":{"rendered":"https:\/\/leblogaroger.eu\/?p=22795"},"modified":"2025-01-27T20:32:08","modified_gmt":"2025-01-27T19:32:08","slug":"reimonenq-sauvage","status":"publish","type":"post","link":"https:\/\/leblogaroger.eu\/index.php\/2025\/01\/27\/reimonenq-sauvage\/","title":{"rendered":"Reimonenq Sauvage"},"content":{"rendered":"\n

Connaissez-vous la s\u00e9rie \u00ab\u00a0Sauvage\u00a0\u00bb de David’s Rum Selection<\/strong> ? Cette collection met \u00e0 l’honneur des rhums blancs bruts de colonne, affin\u00e9s quelques mois sous les tropiques avant d\u2019\u00eatre embouteill\u00e9s par David lui-m\u00eame. Et ce soir, je vous propose de partir \u00e0 la d\u00e9couverte de la deuxi\u00e8me \u00e9dition de cette s\u00e9rie, qui succ\u00e8de \u00e0 un premier opus sign\u00e9 Bielle<\/a>. Direction donc la Guadeloupe, plus pr\u00e9cis\u00e9ment Sainte Rose, \u00e0 la distillerie Reimonenq<\/strong>, pour une d\u00e9gustation qui promet.<\/p>\n\n\n\n

Affin\u00e9 donc 19 mois en ex f\u00fbt de bourbon et nouveau f\u00fbt de ch\u00eane am\u00e9ricain, ce jeune rhum titre l\u00e9g\u00e8rement moins que son pr\u00e9d\u00e9cesseur, vu que ce dernier culmine \u00e0 60,4%<\/strong> d’alcool. Cela risque tout de m\u00eame d\u00eatre vif et anguleux, mais avec un nom comme \u00e7a, on ne s’attend pas non plus \u00e0 un ron \u00e9dulcor\u00e9 \ud83d\ude42<\/p>\n\n\n\n

Mais avant de commencer la d\u00e9gustation, je vous invite \u00e0 d\u00e9couvrir (*)<\/sup><\/em> cette remarquable distillerie et \u00e0 saluer la m\u00e9moire de M. Reimonenq, qui nous a quitt\u00e9 en ce d\u00e9but d’ann\u00e9e 2025.<\/p>\n\n\n\n

\"\"<\/span>
\n

Distillerie Reimonenq<\/p>\n<\/div><\/div>\n\n\n\n

Fond\u00e9e en 1916, la distillerie Reimonenq est n\u00e9e du rachat du domaine de Bellevue par Joseph et Fernand en 1915<\/strong>. Compte tenu du contexte historique, les 200 000 \u00e0 360 000 litres de rhum produits chaque ann\u00e9e \u00e9taient en grande partie destin\u00e9s \u00e0 approvisionner le front.<\/p>\n\n\n\n

Joseph, l\u2019a\u00een\u00e9 de la famille, s\u2019\u00e9teint en 1950. Fernand prend alors la rel\u00e8ve et transmet son savoir-faire \u00e0 son fils L\u00e9opold, qui rejoint la distillerie en 1954. En 1959, Fernand dispara\u00eet \u00e0 son tour, confiant la destin\u00e9e de la distillerie \u00e0 L\u00e9opold.<\/p>\n\n\n\n

Quelques ann\u00e9es plus t\u00f4t, la famille s’\u00e9tait lanc\u00e9e dans des exp\u00e9rimentations de mise en f\u00fbt et de vieillissement. Ces essais ayant port\u00e9 leurs fruits, la distillerie inaugure en 1960 <\/strong>son premier chai d’une capacit\u00e9 de 100 f\u00fbts, accompagn\u00e9 d’une cha\u00eene d\u2019embouteillage. <\/p>\n\n\n\n

D\u00e9termin\u00e9 \u00e0 approfondir ses connaissances sur le rhum, L\u00e9opold entreprend de nombreux voyages. Il \u00e9tudie les m\u00e9thodes de distilleries du monde entier et ne cesse d\u2019am\u00e9liorer sa propre distillerie ainsi que ses pratiques agricoles.<\/p>\n\n\n\n

Lorsqu\u2019en 2016, la distillerie f\u00eate ses 100 ans, L\u00e9opold est toujours aux commandes. C\u2019est l\u2019une des plus grandes m\u00e9moires rhumi\u00e8res de Guadeloupe, et il aura aid\u00e9 ses confr\u00e8res distillateurs avec ses conseils avis\u00e9s jusqu’au bout.<\/p>\n\n\n\n

Plus r\u00e9cemment, L\u00e9opold nous a lui aussi quitt\u00e9, laissant derri\u00e8re lui l\u2019h\u00e9ritage d\u2019un grand homme du monde du rhum.<\/p>\n\n\n\n

\n\n\n\n

La plantation de canne s\u2019\u00e9tend sur 20 hectare<\/strong>s, et permet de produire 3000 tonnes chaque ann\u00e9e. Pour le reste de ses besoins, la distillerie fait appel \u00e0 des petits planteurs environnants.<\/p>\n\n\n\n

La distillation s\u2019effectue sur une double colonne inox unique au monde<\/strong>. Ses 4 fonctions (d\u00e9gazage, distillation, concentration et extraction) lui permettent d\u2019obtenir le rhum Coeur de Chauffe, symbole de Reimonenq. <\/p>\n\n\n\n

Elle est en outre dot\u00e9e d\u2019un \u00e9changeur thermique qui s\u00e9pare le vin de l\u2019alcool. Le vesou est chauff\u00e9 indirectement via un serpentin, pour meilleur contr\u00f4le de la temp\u00e9rature. Le distillateur a ainsi davantage la main sur son travail, d\u2019autant que cette colonne n\u2019est pas \u00e9quip\u00e9e de programmation automatique.<\/p>\n\n\n\n

A noter aussi que la distillerie est connue pour son mus\u00e9e du rhum, et ce depuis la fin des ann\u00e9es ’80.<\/p>\n\n\n\n

\n\n\n\n

Nez<\/h2>\n\n\n\n

Un nez relativement herbac\u00e9 o\u00f9 je retrouve une \u00e9trange pr\u00e9sence de baies de gen\u00e9vrier, de fin caramel, d’\u00e9pices, de clous de girofle, de vanille et de muscade. C’est relativement frais, l\u00e9g\u00e8rement menthol\u00e9 avec bien entendu quelques traces de canne \u00e0 sucre.<\/p>\n\n\n\n

Les agrumes avec le citron vert, les oranges s’ajoutent \u00e0 tout cela, accompagn\u00e9s par le chocolat au lait, la r\u00e9glisse, les feuilles de tabac et le zeste de mandarine.<\/p>\n\n\n\n

L’alcool semble relativement doux, on sent que c’est encore jeune mais on ne pense pas directement \u00e0 autant de watts dans le verre.<\/p>\n\n\n\n

Bouche<\/h2>\n\n\n\n

La bouche est vive, bien entendu, mais cela passe relativement bien. Une tr\u00e8s belle empreinte chocolat\u00e9e, toast\u00e9e, torr\u00e9fi\u00e9e, caram\u00e9lis\u00e9e qui fait fortement penser aux Mokatine<\/a> me vient directement en t\u00eate. J’adore \u00e7a !<\/p>\n\n\n\n

Ensuite, un voile frais avec une pointe d’eucalyptus, de jus de canne frais et des agrumes viennent donner un coup de pep’s \u00e0 tout cela. <\/p>\n\n\n\n

La finale nous renvoi dans le c\u00f4t\u00e9 bois\u00e9, j’imagine que le passage en f\u00fbt neuf aide assez bien. Encore une fois, l’alcool est l\u00e0 mais on pense plus au pep’s d’un tipunch qu’\u00e0 une arme de destruction massive de palais, c’est tr\u00e8s agr\u00e9able.<\/p>\n\n\n\n

Prix<\/h2>\n\n\n\n

75\u20ac (50cl)<\/p>\n\n\n\n

Conclusion<\/h2>\n\n\n\n

Tr\u00e8s belle seconde \u00e9dition, dommage pour son tarif relativement serr\u00e9 pour 19 mois d’\u00e2ge et 50 centilitres, mais j’imagine que les accises etc n’aident pas.<\/p>\n\n\n\n

Pass\u00e9 cette consid\u00e9ration p\u00e9cuniaire, c\u2019est foutrement bon cette histoire\u2026 A d\u00e9guster avec sagesse par contre (comme toujours, mais ici encore plus)<\/em>, car si l\u2019alcool est assez bien int\u00e9gr\u00e9 pour 60%, il peut \u00eatre assez traitre je pense !<\/p>\n\n\n\n

Score<\/h2>\n\n\n\n

87,5\/100<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

(*) Merci Rhum Attitude<\/a> pour les infos.<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Connaissez-vous la s\u00e9rie \u00ab\u00a0Sauvage\u00a0\u00bb de David’s Rum Selection ? Cette collection met \u00e0 l’honneur des rhums blancs bruts de colonne, affin\u00e9s quelques mois sous les tropiques avant d\u2019\u00eatre embouteill\u00e9s par David lui-m\u00eame. Et ce soir, je vous propose de partir \u00e0 la d\u00e9couverte de la deuxi\u00e8me \u00e9dition de cette s\u00e9rie, Voir plus…<\/a><\/p>\n","protected":false},"author":1,"featured_media":22796,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[4],"tags":[7,9,122,120],"class_list":["post-22795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rhum","tag-agricole","tag-bois","tag-fruits","tag-guadeloupe"],"yoast_head":"\nReimonenq Sauvage -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/leblogaroger.eu\/index.php\/2025\/01\/27\/reimonenq-sauvage\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Reimonenq Sauvage -\" \/>\n<meta property=\"og:description\" content=\"Connaissez-vous la s\u00e9rie \u00ab\u00a0Sauvage\u00a0\u00bb de David’s Rum Selection ? Cette collection met \u00e0 l’honneur des rhums blancs bruts de colonne, affin\u00e9s quelques mois sous les tropiques avant d\u2019\u00eatre embouteill\u00e9s par David lui-m\u00eame. 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