On Tuesday, November 9, 2021, Jean-Baptiste Robert, CEO of Crillon Importers, Ltd. in New Jersey held a special spirited dinner for invited guests at the Haitian restaurant, Rebel Restaurant and Bar (29 Clinton Street at the corner of Stanton Street) in New York City. It was an evening of fine Haitian Rhum Barbancourt rums complemented by excellent Haitian spicy cuisine.
Jean-Baptiste Robert told guests that the iconic Rhum Barbancourt is the oldest producer of rums in Haiti where they harvest the sugar cane by hand from the mountainous region from November to August, about 9 months of harvest, where the sugar cane is grown organically without pesticides or fertilizer, and the roots grow deep soaking up the rich nutrients of the soil. Rhum Barbancourt uses the French tradition of making rum by the Rhum Agricole method creating rum from pure sugar cane juice, not from molasses. They harvest the cane from their 600-acre plantation and deliver it directly to the distillery by mules and tractor where the cane is immediately crushed to elicit the fresh sugar cane juice (the vesou), then fermented with Barbancourt yeast. Once distilled, the rum is aged in oak barrels.
Kreyol Punch
The evening began with a very tasty Welcome Cocktail, a Kreyol Punch, made with Rhum Barbancourt 3 Star (aged 4-years), Rhum Barbancourt Pango Rhum, cocktail juice, and passionfruit juice, and garnished with a fresh orchid flower. The cocktail was a delicious introduction to the Rhum Barbancourt’s rich flavor profiles.
To fully appreciate all the nuances of the Rhum Barbancourt brand, the spirited dinner paired various Barbancourt rums with rich and spicy Haitian cuisine. Chef Marie Charles of Rebel Restaurant described Haitian cuisine as using lots of homemade spices and fresh herbs, as that is what Caribbean food is all about.
Signature Barbancourt Mussels
An assortment of delectable appetizers followed the cocktail, Rebel’s Signature Barbancourt Mussels, Signature Barbancourt Shrimp, and Akra, which was fried taro root grated with fine herbs and accompanied by pikliz (spicy Haitian pickled cabbage, carrots, and peppers). Chef’s Marie’s Signature Barbancourt Mussels were amazing with their rich, flavorful, and spicy broth to bring out the sweetness of the mussels and complemented the slightly fruitiness of the Rhum Barbancourt 3 Star (aged 4-years) used to steam the mussels. The Signature Barbancourt Shrimp were also excellent and highlighted the versatility of Rhum Barbancourt not only as exceptional rum for sipping and cocktails, but as an admirable culinary companion as well.
It was the first time that we had taro root, and Chef Marie’s fried taro root fritters were fabulous with their crispy exterior, creamy interior, and spicy complement of pikliz that paired well with the Kreyol Punch.
Rebel Goat
For our entrees, we had the Rebel Salmon and the Rebel Goat, both served with Djon Djon (black mushroom rice). Chef Marie described their Djon Djon (aka black mushroom rice) as having a bit of a truffle taste, yet djon djon is different from truffles. Djon djon is a mushroom delicacy only grown in Northern Haiti. In Haiti, they only make djon djon for the holidays, however it is on the restaurant’s menu daily. The rice was gorgeous with its deep black color and pungent mushroom flavor that paired especially well with the buttery salmon in a garlic herb sauce, and the green plantains, as well as with the goat.
Rebel Salmon
Throughout the evening, we tasted Rhum Barbancourt White Rum, Rhum Barbancourt 3 Star (aged 4-years), Rhum Barbancourt 5 Star (aged 8-years), and their very special Rhum Barbancourt 15 Years Old Estate Reserve that is pot stilled from 100% pure cane sugar juice and aged 8-years in French Limousin oak casks in a method like those used for the finest cognacs and then 7-years in American Oak Whiskey Barrels. Rhum Barbancourt "Reserve du Domaine" is aged for fifteen years to create an extraordinary, luxurious rum of unsurpassed quality. Important to note is that they only release a limited number of this award-winning rum from the private reserve of the Barbancourt Estate each year.
Kremas Ice Cream
Doing a vertical tasting side by side, we were able to experience the full nuances of the Rhum Barbancourt brand, learning by taste and smell what has made the brand special since its founding in 1862. To leave with a sweet taste to mark the special evening of Rhum Barbancourt, there was Kremas Ice Cream, made with coconut, evaporated milk, sweetened condensed milk, rum, cinnamon, anise, and nutmeg.
Chef Marie Charles
Rebel Restaurant and Bar, New York City
Welcome Cocktail
Rhum Barbancourt Pango Rhum,Cocktail Juice,
and Passion Fruit Juice
Appetizers
Entrees (Choice of One)
served with choice of traditional Djon Djon (black mushroom rice),
or Caribbean rice and beans with Green Plantains
traditional Djon Djon (black mushroom rice), or
Caribbean rice and beans with Green Plantains
Dessert
rum, cinnamon, anise, and nutmeg
Cocktail and Rhum Barbancourt Tasting
Cocktail Juice and Passion Fruit Juice
freshly squeezed lime juice, and a dash of bitters
– served neat or on the rocks
Until next time, cheers, and Bon Appetit!
Background Information on Rhum Barbancourt
Rhum Barbancourt’s exceptional line of rums include: Rhum Barbancourt 15 Years Old Estate Reserve (86 proof), Rhum Barbancourt Reserve Spéciale 5 Star, aged 8 years (86 proof), Rhum Barbancourt 3 Star, aged 4 years (86 proof), Rhum Barbancourt White Rhum (86 proof), and Rhum Barbancourt Pango Rhum, aged and flavored (70 proof).
For additional information on Rhum Barbancourt or purchasing information, please visit: www.CrillonImportersLtd.com.
Imported by Crillon Importers, Ltd.
The Atrium
80 Route 4 East
Paramus, New Jersey 07652
United States
Telephone: +1-201-368-8878
Fax: +1-201-368-4450
Email: info@crillonimportersltd.com
Website: www.CrillonImportersLtd.com
For more information on Rhum Barbancourt please visit their website: http://barbancourt.com
Sociéte du Rhum Barbancourt
16 rue bonne foi
Boite postale 33
Port-au-Prince, Haiti
Telephone: +1-509-2223-2457, +1-509-2510-7110
Fax: +1-305-402-8197
Email: rhum@barbancourt.com
Website: http://barbancourt.com
Facebook: www.Facebook.com/rhumbarbancourtus
Instagram: @barbancourtrhum_usa
Rebel Restaurant and Bar
29 Clinton Street (corner of Stanton Street)
New York, New York 10002
Telephone: +1-973-834-8126
Website: https://newyorkhaitianrestaurant.com/
Facebook: https://www.facebook.com/Rebel-Restaurant-and-Bar-106360794617601/
Instagram: www.instagram.com/rebelrestaurantandbar/
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