THE MOST AROMATIC VOLCANO IN HAITI [3/4]

illy ETIOPIA & CLAIRIN CASIMIR

The smell of coffee combined with rum creates a strong fruity aroma. Fruity mixture with the taste of earth form a circle with different taste spectra. A sip of espresso, then a sip of rum – the mouth full of aromatic experience.

At first I was quite suspicious of this pairing, but it is surprisingly interesting and fits the flavours of both sides.

DARK CRANBERRY & CLAIRIN CASIMIR

At the first bite into the chocolate, the rum even tastes aggressive. So aggressive that the dark chocolate has no time to react. On the second sip and second bite, the taste is similar to the cranberry liqueur, but it still burns…

GINGER LIME & CLAIRIN CASIMIR

Small pieces of lime make this chocolate very refreshing, and with rum this combination makes a simbiose. Really fresh and aromatic, like an exotic liqueur in the mouth, but still… it doesn’t create that pleasant connection between rum and chocolate.

DARK RASPBERRY ALMOND & CLAIRIN CASIMIR

That’s it, in this case! Earthy and fruity notes of chocolate that perfectly match the notes of this rum. Somehow they found a way to pull this off. I was so sceptical of the concept of combining Clairin Casimir with chocolate, but I tried this combination and have no doubts. What it is. The fruity, let us say tropical flavours somehow match the flavours of the European soil and create a perfect symbiosis.