Maca Spiced Rum was born from the imagination of Michaël Landart , a French mixologist and owner of Maria Loca . What began as a simple recipe for the bar has evolved into a truly original and sophisticated spiced rum. Fresh spices are carefully selected for their aromas and properties. Whether soothing, invigorating, or stimulating, they undergo a meticulous maceration process. The result is a blend of cinnamon, tonka bean, coffee, nutmeg, and cloves, all infused with a base of Mauritian rum .
This spiced rum is made without flavoring or coloring, and is also low in sugar.
Nico's tasting notes
The nose is a great bouquet of spices, powerful but not at all burning. They immediately invade the nostrils in a soft, warm way, like in a speculoos or a very fragrant gingerbread. The sweet spices are clearly distinguishable: cinnamon, nutmeg, tonka, while coffee and clove add their tonicity.
The palate has all the makings of a Christmas spice cookie. The rum is straight to the point, with a prominent but gentle cinnamon stick. The aromas are powerful but well regulated, neither stinging nor drying out the taste buds. Tonka is endlessly delicious, while nutmeg brings to mind the 4-spice blend. Finally, the coffee tightens the ranks and the taste buds, then the clove gently numbs the tongue.
