Rhum J.M. Vieux 1997 - What a difference a vintage makes |
Written by Debra C. Argen | |||||||||||||||||||||||||||||||||||||
Located in the northeast part of the island, on one of the smallest estates, the sugar cane for Rhum J.M. grows on 28-degree vertical slopes in rich volcanic soil at the foot of Mount Pelée where sea breezes, a rainforest, an intense microclimate, high cloud cover, and cutting their sugar later than other distilleries, (late March or early April), all contribute to the unique nuances of Rhum J.M. A rhum agricole, made from freshly crushed sugar cane juice, Rhum J.M. Vieux 1997 is then aged for a minimum of 10 years in oak barrels. Rhum J.M. Vieux 1997 (10 Years Old) is a smooth, aged rhum agricole, 48% alcohol, cask strength, that must be savored slowly to appreciate its subtle nuances with all of your senses, from its visually rich amber color; complex nose of nuts, herbs, and chocolate; silky creaminess, toasted nuts, and a hint of vanilla on the palate, to its deliciously long, lingering finish. In short, it is a connoisseurs' rhum. Although Rhum J.M. Vieux 1997 was handcrafted as sipping rum with its flavorful exotic notes, I could not resist creating a holiday inspired recipe using just a wee bit, (when Edward was not looking) to create Luxury Experience's Rhum J.M. Vieux 1997 Rum Balls, which may be the most delectable and expensive sweets that you will ever indulge in, if you factor in the price of the rum (around $95 bottle) and a trip to Martinique. Fortunately, you can purchase Rhum J.M. in the United States as well as other parts of the world, although a trip to the island is well worth the price of the airline ticket. Enjoy Luxury Experience's Rhum J.M. Vieux 1997 Rum Balls with a snifter of Rhum J.M. Vieux 1997 and celebrate why 1997 was definitely an exceptional year as you to toast to the New Year!
Luxury Experience's Rhum J.M. Vieux 1997 Rum Balls Rum Ball Ingredients:
Method for Candied Orange Peel: Remove the peel from an orange using a zest knife or peeler being careful to remove the skin only and not the white pith. In a small pot, bring water to a boil. Add orange peels and blanch for 30 seconds. Drain. In a small skillet, add 1 tablespoon of water and 1 tablespoon of sugar and bring to a boil. Add the orange peel and stir with a wooden spoon until the syrup dissolves. Add 1 tablespoon Rhum J.M. and flambé, being very careful. Flames will self extinguish. Remove the candied peels and place on parchment paper to dry. Method for Rum Balls: In a small bowl, dissolve the instant espresso in ¼ cup plus 1 tablespoon Rhum J.M. and 3 tablespoons plus 1 teaspoon water. In a food processor, add graham crackers and process until smooth to equal 2 cups (approximately 1 ¾ packages). Then add walnuts, salt, cocoa, orange, espresso mixture, corn syrup, and candied orange peel. Process until mixture holds together. Roll into balls using a tablespoon or melon-baller. Spray melon-baller with baking oil for easy, non-stick scooping of the balls. Place in an airtight container for 1 week, and then roll in 10X confectionary sugar. For an extra indulgence, melt very good quality 70% dark chocolate over a bowl of simmering water, and dip the confectionary sugar coated rum balls in the chocolate and set on parchment paper to dry. Store in the refrigerator until serving time. Rhum J.M. is imported by Clement USA, Inc. For information on Rhum J.M. please contact Ben Jones.
Clément USA, Inc.
Read other articles on Martinique in the Destination: Martinique - The Caribbean Side, Destination: Martinique - The Atlantic Side, Martinique: Adventures, Martinique Gardens, Hotels and Resorts, Restaurants, Spas, Chefs' Recipes, Fashion, Gastronomy, and Liquor Cabinet sections. For more information on Martinique, please contact the Martinque Promotion Bureau at www.Martinique.org. © January 2009. Luxury Experience. www.LuxuryExperience.com All rights reserved. |