Savanna : 10 Year Old

Characteristics and Tasting Notes for the Savanna 10 Years Old

Tasting

Color
This rum reveals a beautiful golden to amber hue, a direct legacy of its long rest in premium oak barrels.

Nose
The bouquet is complex and remarkably evolving. The initial approach reveals pronounced notes of molasses, underpinned by a heavily toasted oak character and aromas of roasted coffee. With aeration, the profile shifts towards dark honey tinged with tar and dried flowers, before opening fully onto thick drops of fruit syrup, vanilla, almond, deep caramel and delicate floral touches of geranium. Nuances of spice, leather and Havana cigar round out this rich olfactory profile.

Palate
The structure is balanced, full-bodied and particularly concentrated. The attack, carried by a well-integrated medium acidity, quickly gives way to exotic fruits, toasted nuts, roasted cocoa and flavourful coffee. The underlying oak evolves towards rich toasted bread and walnut husk, refreshed by a minty pepper that delicately cleanses the palate. A hint of gentle solvent and tarred metal subtly creeps in. The finish, remarkably long, stands out for its toasted, even slightly burnt and mineral character, where oxidised walnuts and molasses intertwine.

Pairing Suggestions and Tasting Moments

To fully appreciate all the subtleties of its complex character, this cuvée is best enjoyed neat, or slightly tempered with a few drops of water to gradually unfold its aromatic layers. At the table, it pairs remarkably well with well-aged hard cheeses, such as an aged Comté or a clothbound cheddar. It also excels alongside dark chocolate desserts or when enjoyed with a fine cigar.

Mixology

Given its remarkable complexity and rich aromatic profile, we recommend drinking it neat to fully appreciate its depth.

Other Characteristics

Bottled at 51%, this product benefits from intensive tropical ageing. True to the house's philosophy of excellence, it is guaranteed additive-free, with no added sugar or caramel, preserving the absolute integrity of its original flavours.

An Authentic Traditional Aged Rum from La Réunion by Distillerie Savanna

Distillerie Savanna: Excellence on the Island of La Réunion

Founded around 1870 and modernised between 1948 and 1950 under the leadership of Émile Hugot, Distillerie Savanna is a historic pillar of the island's sugar industry. Relocated in 1992 to its current site at Bois-Rouge in Saint-André, it enjoys a unique setting on the shores of the Indian Ocean. Now headed by Thomas Giubbi since October 2024, the estate continues to uphold an exceptional level of expertise. The distillery stands out for its remarkably versatile production facilities, capable of distilling four categories of spirits thanks to a stainless steel column and an old copper Savalle column. As the first European distillery certified ISO 9002, it upholds a strong, uncompromising identity, refusing any use of additives. This essential producer crafts an authentic product, renowned worldwide for its quality and its absolute respect for the traditions of overseas France.

Crafting the 10 Years Old

The 10 Years Old embodies the very essence of Réunion Island's craftsmanship. This traditional aged rum is made from molasses fermented for around 24 hours in closed stainless steel vats, before being precisely distilled in the distillery's main stainless steel C20 column. It is a central pillar of the classic range, representing the "Intense" branch of the house's molasses-based production.

The blending of this cuvée is orchestrated with a creative and methodical approach by Master Blender Thierry Grondin. He rigorously selects the finest barrels to compose this exceptional cuvée. Ageing is a crucial step: this 10 Years Old rests for a minimum of ten years, exclusively in French oak barrels that previously held cognac. The distillery categorically refuses the use of bourbon barrels, favouring containers that impart specific aromatic dimensions to the local style.

The entire maturation process takes place in the distillery's warehouses on the island. This process benefits from an intensive tropical climate, characterised by exceptional temperature and humidity conditions, promoting accelerated maturation and a unique aromatic concentration. Historically, access to this finished product under the distillery's own brand marks a major evolution since 2003, a time when production was still predominantly intended for bulk export.