Age: 5 year old
1650 bottles made
The history of Rum in Barbados:
A small island and micro state on the border of the Caribbean Sea and the Atlantic Ocean, Barbados is sometimes considered the birth place of Rum. The oldest rums come from the island of Barbados (from the beginning of the 17th century). Unfortunately, the sugar industry disappeared on the island, but Barbados never stopped producing high quality rums. Pot stills are still present alongside column stills. Distilleries are technically very advanced especially in fermentation, a key to the aromatic richness of rums from Barbados.
Foursquare Distillery occupies the site of a former sugar factory founded in 1636. Closed for years, David Seale reopened the distillery and modernized it. Richard Seale is currently the distiller. Richard produces rums made from pot stills (rich and persistent) that are blended with single or double column distilled rums. The assembled rum is thus more accessible. Only the heart of the distillation is preserved in the both cases.
Bapt & Clems –
Foursquare 5 years old The rums selected by Marc Darroze (although this is already true for most Foursquare Rums) are pure, without any sweetening. After several years of aging in Barbados, these rums finish aging in Gascony in small casks that previously matured sweet Jurançon wines.
Tasting notes: Straw color, brown tints. A very fine nose marked by herbal aromas (hay, verbena, tea), fruity (citrus, white peach, mango) and pastry (brioche, custard). In the mouth, the attack is supple. We find again these aromas of fruit, cakes, butterscotch, fine spices. Beautiful length.
arc Darroze formally joined his father’s artisan Armagnac firm in 1996 and soon thereafter took the helm. Over the next twenty years he developed close ties to farmers and producers in Armagnac and became intimately involved in distillation. At the same time, in the course of his travels around the world representing the Darroze brand, he visited other distillers to see how they did things. He’s a dynamic man, Marc, ever curious and never one to sit still.
He befriended many of those distillers. He raised two sons named Baptiste and Clément. He came to have an extraordinary frame of reference with spirits, be it distillate made in France or overseas, and he acquired a fondness for rum (a logical step, given France’s colonial legacy in the Caribbean Sea and Indian Ocean). Over time, an idea germinated and then quickly took shape: why not do a limited barrel selection of his favorite spirits from fellow distillers?
In 2015 he decided to go forward with Bapt & Clem’s. With every spirit, the process was and is the same: Marc chooses one or two barrels—or makes a blend—from a distiller whom he has known for many years. The spirit has already been made and fully aged at its place of origin, and Marc’s choice, a deeply personal one, is to buy the barrel or blend only if what he’s tasting really sings to him. The spirit is then racked into a special container, shipped to France, and then racked into large glass containers to ensure freshness. Water is added if need be to bring the alcohol level down, but nothing else is added to the spirit. Each is bottled by demand.