{"id":25732,"date":"2026-01-16T11:53:11","date_gmt":"2026-01-16T10:53:11","guid":{"rendered":"https:\/\/leblogaroger.eu\/?p=25732"},"modified":"2026-01-16T11:53:12","modified_gmt":"2026-01-16T10:53:12","slug":"planteray-hogo-monsta","status":"publish","type":"post","link":"https:\/\/leblogaroger.eu\/index.php\/2026\/01\/16\/planteray-hogo-monsta\/","title":{"rendered":"Planteray Hogo Monsta"},"content":{"rendered":"\n

Hogo Monsta est un rhum volontairement radical, pr\u00e9sent\u00e9 comme le rhum \u00e0 la plus forte concentration d\u2019esters jamais propos\u00e9 au grand public. \u00c9labor\u00e9 \u00e0 la West Indies Rum Distillery<\/strong>, \u00e0 la Barbade, il met en lumi\u00e8re un style de distillation bien pr\u00e9cis ainsi qu’une tr\u00e8s longue fermentation. Le genre de profil qui est utilis\u00e9 avec parcimonie par les ma\u00eetres assembleurs pour apporter puissance et profondeur aux assemblages, est maintenant disponible \u00ab\u00a0pour la science\u00a0\u00bb aupr\u00e8s du grand public, en quantit\u00e9 limit\u00e9e.<\/p>\n\n\n\n

Pens\u00e9 avant tout comme un outil destin\u00e9 aux bartenders<\/strong>, aux geeks <\/strong>et aux professionnels des spiritueux, Hogo Monsta<\/strong>, se pr\u00e9sente comme un hommage assum\u00e9 aux traditions anciennes du rhum, fermentations longues, levures sauvages et distillations complexes, r\u00e9interpr\u00e9t\u00e9es dans une cr\u00e9ation contemporaine, produite en s\u00e9rie tr\u00e8s limit\u00e9e et r\u00e9serv\u00e9e normalement \u00e0 ceux qui en comprennent pleinement la nature et l\u2019usage.<\/p>\n\n\n\n

Car ce genre de choses si extr\u00eame n’est \u00e9videmment pas pr\u00e9vu \u00e0 la base pour \u00eatre un produit de consomation classique. On parle tout de m\u00eame d’un rhum pr\u00e9sentant un taux d’esters de 2029 g\/hL d’alcool ! Pour donner un ordre d\u2019id\u00e9e, un Hampden DOK<\/strong> tourne autour de \u00b1 1550 g\/hL\u2026 et le truc est d\u00e9j\u00e0 bien barr\u00e9 \ud83d\ude05Ici, c’est plus pour la science ou les coktails… <\/p>\n\n\n\n

La consomation pure de ce produit n’est pas plus dangeureuse qu’un alcool classique je pense, mais sa concentration aromatique peut en d\u00e9bousoller plus d’un… dont probablement moi \ud83d\ude42<\/p>\n\n\n\n

Pour faire tr\u00e8s simple, car je ne suis pas chimiste, l\u2019est\u00e9rification est une r\u00e9action entre les acides et l\u2019alcool qui cr\u00e9e des esters, responsables des ar\u00f4mes fruit\u00e9s et gourmands. En gros, plus elle est pouss\u00e9e (fermentation longue, vieillissement)<\/em>, plus le rhum est expressif et aromatique.<\/p>\n\n\n\n

Ces acides proviennent surtout de la fermentation<\/strong> : les levures<\/strong> et bact\u00e9ries<\/strong> transforment les sucres de la m\u00e9lasse ou du jus de canne en alcool et en acides<\/strong>. Le type de mati\u00e8re premi\u00e8re, la dur\u00e9e de fermentation et la pr\u00e9sence de bact\u00e9ries (dunder, vinasses)<\/em> influencent fortement leur formation.<\/p>\n\n\n\n

La concentration en esters est g\u00e9n\u00e9ralement exprim\u00e9e en grammes d\u2019esters par hectolitre d\u2019alcool pur. Plus c’est haut, plus \u00e7a \u00ab\u00a0fouette\u00a0\u00bb…. et ici, 2029 c’est pas haut, c’est tr\u00e8s tr\u00e8s haut \ud83d\ude42<\/p>\n\n\n\n

Pour l’aspect technique, nous sommes sur une 1e<\/sup>\u00a0distillation dans le John Dore #88<\/strong> et deuxi\u00e8me distillation dans le Old Gregg<\/strong>, avec de la m\u00e9lasse qui aura ferment\u00e9 longtemps \u00e0 l’air libre… et pour avoir vu et senti tout cela sur place lors de mon voyage \u00e0 la Barbade<\/a>, je peux vous dire qui \u00e7a puait vraiment tr\u00e8s bon ! Voici d’ailleurs quelques photos des diff\u00e9rents intervenants de ce rhum, prises sur place lors de ce voyage.<\/p>\n\n\n\n

Le tout vieilli quelques mois sur l’\u00eele.<\/p>\n\n\n\n

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

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

Le nez est assez cr\u00e9meux, \u00e9trangement doux aux regard des 56 watts de la chose, avec \u00e9videmment \u00e9norm\u00e9ment d’ar\u00f4mes allant des solvants aux fruits tropicaux trop murs avec la banane, les ananas r\u00f4tis en passant par le fum\u00e9, le massepain cru, la colle patex jaune, de vernis, de saumure, de cuir, d’olives et d’embruns marins,<\/p>\n\n\n\n

C’est \u00e9videmment hyper typ\u00e9 \u00ab\u00a0High Esters\u00a0\u00bb, avec une touche de vanille, de cr\u00e8me br\u00fbl\u00e9e en plus je dirais… mais oui, l’acidit\u00e9 est bien pr\u00e9sente et ce rhum ne saurait mentir sur ses origines bien ferment\u00e9es.<\/p>\n\n\n\n

Mais \u00ab\u00a0\u00e7a va\u00a0\u00bb, \u00e7a pue dans toute la maison mais \u00e7a pue plut\u00f4t bon \ud83d\ude42<\/p>\n\n\n\n

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

La bouche est plus synth\u00e9tique que le nez, c’est assez sec sur la r\u00e9glisse, des notes l\u00e9g\u00e8rement bois\u00e9es et fum\u00e9es pour ensuite nous proposer la colle, la cire de bougie, des notes plus beurr\u00e9es et brioch\u00e9es avec un voile saumur\u00e9 parfum\u00e9 au embruns marins.<\/p>\n\n\n\n

La r\u00e9tro olfaction nous offre un gros ananas bien acide ainsi que de la fraise tagada avec quelques notes plus fum\u00e9es, l’alcool est plut\u00f4t bien int\u00e9gr\u00e9 est ne pose pas trop de probl\u00e8mes mais la finale est \u00e9trangement courte.<\/p>\n\n\n\n

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

36\u20ac (20cl)<\/p>\n\n\n\n

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

Autant le nez m’a agr\u00e9ablement surpris que la bouche m’a un peu d\u00e9\u00e7u avec son c\u00f4t\u00e9 plus synth\u00e9tique et assez courte. Apr\u00e8s, je ne suis clairement pas fan de ce genre de profils, mais pour la science c’est toujours int\u00e9ressant. Les fans devraient y trouver leur compte.<\/p>\n\n\n\n

Il faudra que je test en cocktail, mais je suis une quille pour \u00e7a \ud83d\ude42<\/p>\n\n\n\n

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

84\/100<\/p>\n\n\n\n

Plus\/moins<\/h2>\n\n\n\n
On aime<\/th>On aime moins<\/th><\/tr><\/thead>
– C’est tr\u00e8s beau
– Le format 20cl
– Le nez, assez sexy et fruit\u00e9


<\/td>		– La bouche moins fruit\u00e9e que je ne l’aurais imagin\u00e9.
– Bien trop extr\u00eame pour moi… apr\u00e8s c’est le but de la chose.
– Impossibilit\u00e9 de boire \u00e7a en cachette \ud83d\ude42<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

Hogo Monsta est un rhum volontairement radical, pr\u00e9sent\u00e9 comme le rhum \u00e0 la plus forte concentration d\u2019esters jamais propos\u00e9 au grand public. \u00c9labor\u00e9 \u00e0 la West Indies Rum Distillery, \u00e0 la Barbade, il met en lumi\u00e8re un style de distillation bien pr\u00e9cis ainsi qu’une tr\u00e8s longue fermentation. Le genre de Voir plus…<\/a><\/p>\n","protected":false},"author":1,"featured_media":25733,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-25732","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rhum"],"yoast_head":"\nPlanteray Hogo Monsta -<\/title>\n<meta name=\"description\" content=\"D\u00e9couverte du rhum le plus High Esters au monde, le Planteray Hogo Monsta distill\u00e9 chez West indies Distillery.\" \/>\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\/2026\/01\/16\/planteray-hogo-monsta\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Planteray Hogo Monsta -\" 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