{"id":25040,"date":"2025-10-17T10:48:15","date_gmt":"2025-10-17T08:48:15","guid":{"rendered":"https:\/\/leblogaroger.eu\/?p=25040"},"modified":"2025-10-17T10:48:16","modified_gmt":"2025-10-17T08:48:16","slug":"mother-mesccia","status":"publish","type":"post","link":"https:\/\/leblogaroger.eu\/index.php\/2025\/10\/17\/mother-mesccia\/","title":{"rendered":"Mother Mesccia"},"content":{"rendered":"\n

Mother Mesccia est un rhum blanc n\u00e9 de l\u2019imagination de Luca Gargano<\/strong>, inspir\u00e9 par une id\u00e9e de S.A.S. le Prince Albert II de Monaco<\/strong> : faire rena\u00eetre la Mesccia<\/strong>, un produit historique de la Principaut\u00e9.<\/p>\n\n\n\n

Fruit d\u2019une rencontre entre le terroir de Saint-Michel-de-l\u2019Attalaye en Ha\u00efti et le savoir-faire mon\u00e9gasque, ce rhum rend hommage \u00e0 une ancienne tradition du XVII\u1d49 si\u00e8cle. \u00c0 l\u2019\u00e9poque, la mesccia \u00e9tait un assemblage audacieux de rhums carib\u00e9ens, rapport\u00e9s \u00e0 Monaco par les marins g\u00e9nois, et de spiritueux europ\u00e9ens tels que le vermouth ou le marsala.<\/p>\n\n\n\n

Aujourd\u2019hui, la Principaut\u00e9 de Monaco et Velier revisitent cette tradition sous une forme contemporaine : non plus un assemblage, mais un \u00ab\u00a0pure single rum<\/strong>\u00ab\u00a0, vieilli en f\u00fbts ayant contenu du vermouth et du marsala.<\/p>\n\n\n\n

Ce distillat blanc constitue la premi\u00e8re \u00e9tape de cette renaissance : la \u00ab m\u00e8re \u00bb \u00e0 partir de laquelle na\u00eetront les futures versions vieillies \u2013 d\u2019o\u00f9 son nom, Mother Mesccia<\/strong>.<\/p>\n\n\n\n

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\u00c9labor\u00e9 \u00e0 partir de la canne Cristalline cultiv\u00e9e par Michel Sajous<\/strong> en Ha\u00efti<\/strong>, le rhum b\u00e9n\u00e9ficie d\u2019une longue fermentation du pur jus de canne avec des levures indig\u00e8nes, avant une premi\u00e8re distillation au feu de bois dans un alambic M\u00fcller discontinu \u00e0 Saint-Michel-de-l\u2019Attalaye.<\/strong><\/p>\n\n\n\n

Le premier distillat, titrant entre 22 % et 34 %, est un produit semi-fini conserv\u00e9 en f\u00fbts, puis achemin\u00e9 \u00e0 Port-au-Prince sous la supervision d\u2019Herbert Linge, avant d\u2019\u00eatre exp\u00e9di\u00e9 \u00e0 Monaco-Monte-Carlo.<\/p>\n\n\n\n

La seconde distillation s\u2019effectue dans un alambic Khote \u00e0 la Distillerie de Monaco \/ L\u2019Orangerie,<\/strong> premi\u00e8re et unique distillerie de la Principaut\u00e9, fond\u00e9e en 2017 dans le quartier de la Condamine. De petite taille et situ\u00e9e en milieu urbain, elle privil\u00e9gie une production artisanale sous la direction du ma\u00eetre distillateur Philip Culazzo.<\/p>\n\n\n\n

La coupe des t\u00eates et des queues, \u00e9tape la plus d\u00e9licate et cr\u00e9ative du processus, est r\u00e9alis\u00e9e \u00e0 Monaco, ce qui permet \u00e0 Velier de consid\u00e9rer le produit final comme \u00e9tant mon\u00e9gasque, m\u00eame si l’origine est tout autre…. <\/p>\n\n\n\n

Du coup, je me pose quand m\u00eame la question de l’appellation \u00ab\u00a0Pure Single Rum\u00a0\u00bb, car si on s’en r\u00e9faire \u00e0 la d\u00e9finition sur \u00ab\u00a0Spirit Academy<\/a>\u00a0\u00bb (Site \u00ab\u00a0officiel\u00a0\u00bb de Luca Gargano)<\/sup><\/em> et d’autres sources dont velier<\/a> m\u00eame, on peut lire ceci: \u00ab\u00a0Pure Single Rum are produced from a\u00a0single distillery<\/strong>\u00a0and distilled in\u00a0discontinuous alembic<\/strong>.<\/em>\u00a0\u00bb <\/p>\n\n\n\n

Et l\u00e0 du coup, ben y’a deux distilleries… mais bon, passons et continuons l’article comme si on avait rien vu \ud83d\ude42<\/p>\n\n\n\n

Ce serait d’ailleurs lors de cette \u00e9tape finale que s\u2019exprime pleinement le caract\u00e8re de Mother Mesccia. Beaucoup d’informations donc, assez bien de marketing aussi mais voyons donc ce que tout cela donne, cela reste le plus important au final \ud83d\ude42<\/p>\n\n\n\n

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<\/p>\n<\/div><\/div>\n\n\n\n

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

Alors on ne va pas trop se mentir, \u00e7a sent clairement la distillation en alambic avec la plupart des c\u00f4t\u00e9s que je n’appr\u00e9cie pas trop dans ce genre d’entreprise… C’est assez iod\u00e9, m\u00e9tallique avec un c\u00f4t\u00e9 l\u00e9g\u00e8rement fum\u00e9, saumur\u00e9 et limite p\u00e9trolif\u00e8re.<\/p>\n\n\n\n

Ensuite, on constate quelque chose de tr\u00e8s gras, avec une belle sucrosit\u00e9 et des ar\u00f4mes de canne bien fraiche, limite oxyd\u00e9e.<\/p>\n\n\n\n

Avec plus de temps, quelques fruits du verger font leur apparition avec notamment la poire en sirop, la prune voire m\u00eame un petit c\u00f4t\u00e9 griotte.<\/p>\n\n\n\n

Intriguant, plus qu’agr\u00e9able je dirais, sans \u00eatre non plus infecte, juste que je ne suis pas grand fan de ce genre de profils.<\/p>\n\n\n\n

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

Comme pour le nez, on ne peut h\u00e9siter sur l’appareil qui aura servi \u00e0 distiller ce rhum, ce n’est clairement pas notre bonne vieillie colonne cr\u00e9ole. On va retrouver des notes remplies d’embruns marins, de petites pointes d’olives vertes, et un l\u00e9ger fum\u00e9.<\/p>\n\n\n\n

Viendra ensuite la canne fraiche, un c\u00f4t\u00e9 assez herbac\u00e9 pour ensuite revenir sur quelque chose de l\u00e9g\u00e8rement fruit\u00e9 avec la mirabelle, l’huile d’amande, un fin miel et un l\u00e9ger poivr\u00e9.<\/p>\n\n\n\n

Les 47% sont biens, \u00e7a reste clame, gras et agr\u00e9able, rien \u00e0 redire \u00e0 ce niveau l\u00e0.<\/p>\n\n\n\n

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

65\u20ac<\/p>\n\n\n\n

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

Que dire, sinon que ce n\u2019est pas vraiment ma tasse de th\u00e9, mais un amateur de clairin y trouvera sans doute son compte. Pour ma part, je n\u2019ai pas pass\u00e9 un mauvais moment, simplement rien qui marquera ma m\u00e9moire \u00e0 jamais \ud83d\ude42<\/p>\n\n\n\n

Par contre, je serais tr\u00e8s curieux de voir ce qu’un vieillissement pourra donner l\u00e0 dessus, vu qu’au d\u00e9part ce rhum est clairement fait pour \u00e7a.<\/p>\n\n\n\n

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

82\/100<\/p>\n","protected":false},"excerpt":{"rendered":"

Mother Mesccia est un rhum blanc n\u00e9 de l\u2019imagination de Luca Gargano, inspir\u00e9 par une id\u00e9e de S.A.S. le Prince Albert II de Monaco : faire rena\u00eetre la Mesccia, un produit historique de la Principaut\u00e9. Fruit d\u2019une rencontre entre le terroir de Saint-Michel-de-l\u2019Attalaye en Ha\u00efti et le savoir-faire mon\u00e9gasque, ce Voir plus…<\/a><\/p>\n","protected":false},"author":1,"featured_media":25054,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[4],"tags":[7,122,16,12],"class_list":["post-25040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rhum","tag-agricole","tag-fruits","tag-rhum-agricole","tag-velier"],"yoast_head":"\nMother Mesccia -<\/title>\n<meta name=\"description\" content=\"D\u00e9couverte du rhum "Mother Mesccia", rhum agricole d'abord distill\u00e9 \u00e0 Ha\u00efti et ensuite redistil\u00e9 \u00e0 Monaco pour servir de base au prochaine Mesccia.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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