A nose of brûléed sugar, black peppercorn, ginger, and clove meets a spike of fresh ginger juice and cinnamon on the palate with a finish of lemon verbena and white pepper.

Blended to highlight the inherent spiciness of the oak in which the rhum has rested for three years, Épices Creoles (Creole Spices) lends baking-spice structure to a variety of cocktails, standing up to bombastic ingredients such as sweet vermouth or tropical fruit liqueurs.

Sugarcane is crushed within one hour of harvest and open fermented with French baker’s yeast for 24 hours. Distilled on a Creole copper column still. Aged a minimum of 3 years at the Fonds-Préville distillery in a combination of French and American oak barrels of varying capacities and char levels.