Rum Master Alexandre Gabriel’s New Brand Name and Latest Exquisite Blend
Now dubbed Planteray Rum, the Ferrand cognac house’s rum project continues its voyage to add sophistication and connoisseurship to the grog so associated with the high seas.
By Mike Espindle
Executive Editor
Based in Ars, France, Ferrand Cognac is certainly the producer of some of the planet’s most desirable executions of the aged, grape-derived tipple. But the “passion project” of Alexandrea Gabriel, the Maison’s owner and master blender, has made him a modern “rum whisperer” for fans of that cane/molasses-based spirit.
Originally dubbed Plantation Rum, the operation is now called Planteray Rum as of last year, a portmanteau of “plant” and “ray.” Gabriel uses Planteray to bring the aging and barrel-finishing skills of a cognac maker to elevate the seafaring spirit of the rum category in general. And we all thank him for it.
By searching the globe for unexpected spirit sources, from reviving aged “dead stock” from discontinued heritage distillers to finding exotic potions from far-flung rum-producing locations, he has redefined the nature of rum enjoyment almost single-handedly.
Planteray’s latest offering is practically a case study in Gabriel’s unique philosophy.
Look To the Seas
While much of Gabriel’s rum work is limited to very special editions and one-off creations and discoveries, the new Planteray Sealander Rum is a welcome permanent addition to the company’s portfolio. Its journey crosses no fewer than three oceans, blending together outstanding rums from Barbados (Atlantic), Mauritius (Indian), and the Fiji Islands (Pacific).
“For more than 25 years, Planteray Rum barrels have sailed between the great rum-producing origins and France, to bring the finest rums to your bars and tables. Sealander honors this history – I am so excited to share it with you,” the rum whisperer said in the new product announcement, and he can back that up.
The rums he locates are transported from their distilling locations by sea, before getting a final barrel finish in France. This old-world, time-consuming transportation method not only adds a spark of romance to the finished products, but the gentle swaying in the waves also provides an extended method to let the flavors of each barrel swirl together and blend perfectly.
Island Flavors
Yet each of the island sources retains its distinctive local flavor profiles during the whole process. The mineral-rich soil of the South Pacific lends a chocolate note and smokiness to the Fijian rum sourced from partner Rum Co. of Fiji.
Meanwhile, Barbados’ signature high-ester vanilla and coconut nuances highlight the rum from the local Stade’s West Indies distiller used in the Sealander blend. Grassy, herbal notes ride the waves along with the unaged cane juice-based Mauritius-sourced rums of the Saint Aubin Distillery.
Expertly blended, this global wealth of flavor results in an uncanny rum with a gentle stone fruit and berry nose that gives way to a rich palate of honey, vanilla, and dried fruit. A lingering finish of quince, molasses, banana, and an exotic Tonka bean spicy-smokiness completes your voyage.
This is a complex rum to enjoy on the sip, but at a very accessible price of $44, the 80-proof Sealander can also bring a world of sophistication to your favorite summer rum cocktail. To learn more, check out the Planteray Rum website.