Plantation Jamaican Rum Xaymaca

$80.00
Sale price

Regular price $80.00

100% POT STILL JAMAICAN RUM

With Xaymaca Special Dry, Plantation revives the quintessential Jamaican-style, 100% pot still rums of the 19th century with an expression of intense flavors that reveal the traditional, legendary « Rum Funk » : aromas and flavors of black banana and flambéed pineapple, locally called "Hogo," an Anglicization of the French term  "Haut Goût" (high taste).

"With Xaymaca Special Dry, I wanted to dive into the iconic culture that is unique to Jamaican rum. I wanted to work with these complex flavors of overripe exotic fruits with an almost "animal intensity". We can still find certain white rums with this famous « rum funk ». I think, however, that this great terroir expresses itself perfectly in an aged rum. That is why we are launching Xaymaca Special Dry, which is a tribute to this ancestral culture of rum" explains Alexandre Gabriel, Master Blender and creator of Plantation Rum.

THE REALIZATION OF A DREAM

Xaymaca evokes the name given to the island by its first inhabitants, the Arawaks. This nectar is a return to the origins of Jamaican rum, in all its complexity and intensity. With its latest investment in the Caribbean, Plantation now owns a third of the mythical "Long Pond" and "Clarendon" Jamaican distilleries. Thanks to these exceptional production tools, Alexandre Gabriel made his dream of blending a 100% pot still Jamaican rum a reality. 

"The access to these 2 emblematic distilleries with their retort stills, which look like ancient pachyderms, is the realization of dream. It allowed me to dive into this ancestral tradition and create a rum that I had wanted for a long time."

Xaymaca Special Dry is a blend of rums distilled in the old John Dore pot still at Long Pond and the Vendôme at Clarendon. The idea is to boldly assert the powerful and expressive character of these rums.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

100% POT STILL JAMAICAN RUM

With Xaymaca Special Dry, Plantation revives the quintessential Jamaican-style, 100% pot still rums of the 19th century with an expression of intense flavors that reveal the traditional, legendary « Rum Funk » : aromas and flavors of black banana and flambéed pineapple, locally called "Hogo," an Anglicization of the French term  "Haut Goût" (high taste).

"With Xaymaca Special Dry, I wanted to dive into the iconic culture that is unique to Jamaican rum. I wanted to work with these complex flavors of overripe exotic fruits with an almost "animal intensity". We can still find certain white rums with this famous « rum funk ». I think, however, that this great terroir expresses itself perfectly in an aged rum. That is why we are launching Xaymaca Special Dry, which is a tribute to this ancestral culture of rum" explains Alexandre Gabriel, Master Blender and creator of Plantation Rum.

THE REALIZATION OF A DREAM

Xaymaca evokes the name given to the island by its first inhabitants, the Arawaks. This nectar is a return to the origins of Jamaican rum, in all its complexity and intensity. With its latest investment in the Caribbean, Plantation now owns a third of the mythical "Long Pond" and "Clarendon" Jamaican distilleries. Thanks to these exceptional production tools, Alexandre Gabriel made his dream of blending a 100% pot still Jamaican rum a reality. 

"The access to these 2 emblematic distilleries with their retort stills, which look like ancient pachyderms, is the realization of dream. It allowed me to dive into this ancestral tradition and create a rum that I had wanted for a long time."

Xaymaca Special Dry is a blend of rums distilled in the old John Dore pot still at Long Pond and the Vendôme at Clarendon. The idea is to boldly assert the powerful and expressive character of these rums.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.