Rhums arrangés Les Canailles
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- Since 2017
- Distribution Cavavin Marseille Opéra, Hostellerie des Vins de Rognes
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Les Canailles is the range of arranged rums, La Canaille who assembles the arranged rums is me, Maxime. Assemblies started when I was 18, then after studying catering, I launched into crafts in Marseille.
In the activity of creator of arranged rums our main mission is to find blends that we like, so we try, we taste, we start again, we discuss it... We talk about our feelings, we also look to see if the bottle is pretty. Once the recipe is ready, generally the season of the chosen fruits is over. So we try something else before starting production the following season.
The selection of fruits is done locally when possible, otherwise internationally, particularly in the southern hemisphere for exotic fruits. The most complex is the work on the maturity of the fruits, this has an influence on the appearance and taste of the punches but also on the production schedules. You sometimes have to adapt your working hours when a batch of pineapples reaches maturity.
For the rum we selected a raw column agricultural rum from the Antilles distilled at the Simon house, where the HSE rum is distilled. It is a powerful rum with aromas of fresh cane that goes well with sugar and fruit.
The arranged rums are assembled from raw agricultural column rum, first reduced in several stages with water and organic cane sugar then bottled with fruits, spices or plants according to the recipes.
Our range is 32°, it is a degree of alcohol that we often find in arranged rums because it allows a good balance between the power of the rum and the taste of the aromas.
Our bottles are ready to be tasted from 3 months but the blend will be much better with a resting time of 6 months to 2 years. They will keep for around 10 years closed and 6 months to 1 year once opened. The production date is marked on the back of each bottle.
The fruits can be eaten but since they release all their aromas and sugars in the mixed rum, there will mainly remain fibers full of alcohol.
For serving, we generally pour 4cl into a shot glass or 8cl into a whiskey glass. Instead, do not add ice, it disrupts the balance of the maceration, but you can serve it chilled or at room temperature depending on your preference.
Good tasting,
Maxim
In the activity of creator of arranged rums our main mission is to find blends that we like, so we try, we taste, we start again, we discuss it... We talk about our feelings, we also look to see if the bottle is pretty. Once the recipe is ready, generally the season of the chosen fruits is over. So we try something else before starting production the following season.
The selection of fruits is done locally when possible, otherwise internationally, particularly in the southern hemisphere for exotic fruits. The most complex is the work on the maturity of the fruits, this has an influence on the appearance and taste of the punches but also on the production schedules. You sometimes have to adapt your working hours when a batch of pineapples reaches maturity.
For the rum we selected a raw column agricultural rum from the Antilles distilled at the Simon house, where the HSE rum is distilled. It is a powerful rum with aromas of fresh cane that goes well with sugar and fruit.
The arranged rums are assembled from raw agricultural column rum, first reduced in several stages with water and organic cane sugar then bottled with fruits, spices or plants according to the recipes.
Our range is 32°, it is a degree of alcohol that we often find in arranged rums because it allows a good balance between the power of the rum and the taste of the aromas.
Our bottles are ready to be tasted from 3 months but the blend will be much better with a resting time of 6 months to 2 years. They will keep for around 10 years closed and 6 months to 1 year once opened. The production date is marked on the back of each bottle.
The fruits can be eaten but since they release all their aromas and sugars in the mixed rum, there will mainly remain fibers full of alcohol.
For serving, we generally pour 4cl into a shot glass or 8cl into a whiskey glass. Instead, do not add ice, it disrupts the balance of the maceration, but you can serve it chilled or at room temperature depending on your preference.
Good tasting,
Maxim
