Dillon Rhum Agricole Blanc 55

Dillon Blanc 55 is Martinique's Ti' Punch rum at the proof the islanders drink it. The Dillon estate in Fort-de-France has grown cane since 1690, and takes its name from Count Arthur Dillon, an Irish Jacobite soldier who fought the English on the island in the 1770s and married into the planter family that owned it; rum came in the 19th century, the Creole column still in 1920, and after Bardinet bought the house in 1967 the still and its 1922 steam engine were moved to the Depaz distillery, where Dillon's rhum is still made on that same column today. It's AOC Martinique rhum agricole — fresh cane juice from ten cane varieties, fermented, distilled on the copper Creole column to 65%, rested five weeks in steel while reduced, and bottled at 55% ABV with nothing added, as the AOC requires — with the Ti' Punch recipe printed on the back label. The Rum Barrel found a savory nose of boiled corn, mango juice, pink pepper, lime zest, cane juice, green tea, and green olive — a straightforward agricole. Difford's: pungent, grassy, fruity, and estery with balsa wood, a dry and aggressive palate of grass and cracked black pepper. Rum Ratings' drinkers call it a good cocktail choice at an admirable price, complementing citrus and liqueur with the strength to shine through, and lively in tiki drinks. Honest note: it's built for mixing, and harsh neat for some. For a Ti' Punch, a Daiquiri, a Zombie, or a Planteur, it's the working rhum of Martinique.

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