Rhum Clement Creole Shrubb

Rhum Clement Creole Shrubb shines as a versatile liqueur that can be savored neat, on the rocks, or as a flavorful addition to rum-based tropical cocktails. This orange-infused spirit is perfect for sipping on warm summer evenings or pairing with Caribbean cuisine, particularly dishes featuring citrus, spices, or coconut flavors.

Nose: Orange peel dominates, followed by hints of warm baking spices like cinnamon and nutmeg. Underlying notes of aged rum and fresh sugarcane provide depth. A subtle floral aroma reminiscent of orange blossoms rounds out the bouquet.

Palate: Intense orange flavor hits first, balanced by the smooth warmth of aged rum. Spice notes become more pronounced, with clove and allspice joining the cinnamon and nutmeg. A touch of vanilla sweetness emerges, along with a slight woody character from the rum base.

Finish: Medium to long, with lingering orange zest and spice. The sweetness fades, leaving a pleasant warmth and subtle bitterness reminiscent of orange pith. A final note of dried fruits and oak tannins from the rum base provides complexity.

Rhum Clement Creole Shrubb is crafted by macerating sun-dried bitter orange peels in rhum agricole, then blending this infusion with additional rhum agricole and Créole spices. What's fascinating about the process is that it combines traditional Martinique rum-making techniques with local citrus and spices, resulting in a uniquely Caribbean liqueur that captures the essence of the island's terroir.

• Rhum Clement Creole Shrubb isn't actually a rum, but a liqueur made with rum as its base. It's infused with bitter orange peels and Caribbean spices, creating a flavor profile that's both zesty and warm.
• The recipe for Creole Shrubb dates back to the 1800s and was originally created as a digestif by the Clément family on their sugar cane plantation in Martinique. It's still produced using the same century-old recipe today.
• Unlike many orange liqueurs that use neutral grain spirits, Creole Shrubb's rum base gives it a unique complexity. This makes it a secret weapon in classic cocktails like the Mai Tai, where it can replace both the orange curaçao and some of the rum for a more nuanced flavor.