He describes a revelation he had regarding rum making on one of his expeditionary trips to the Caribbean: "I sucked on a cut cane in a field and decided that taste of raw sugar juice was what I ultimately wanted to bring to the spirit." To that end, the choice of the best cane is key to the rum as well as using it when it is as fresh as possible, he says. Pineau even praises the local harvesters of Trinidad, whom he describes as artists with their machetes. he bouquet is particularly floral, with a back aroma of olive oil. The palette certainly corroborates Pineau's intention with a sharp taste of cane sugar, but there are also hints of citrus, vanilla and spice, as well as fusel oils.
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